Most of us don't eat enough fish. The UK government guidelines say (and I know we don't trust them after they cut our recommended booze allowance, but still) we should eat two helpings per week, one of which should be an oily fish. This is a good place to start.
Did you know that's it's national breakfast week? So to celebrate my favourite meal of the day (in fact I go to bed dreaming about what I'm going to have for breakfast the next day!) I thought I'd share some breakfast inspiration...
So this recipe is in spite of everything I've been seeing on my Instagram feed recently of spicing up kale crisps as a treat! This is a treat. A real, pure, unadulterated treat which should be treated with care in the administering and devouring of this delicious baklava (or baklava) recipe.
Just delicious, accessible food that all generations can get stuck into preparing and eating together. That happens to be sugar free. Oh, and ideally involves only a single mixing bowl or oven dish so very little washing up (you've got to dream, haven't you?)
These pumpkin gnocchi are so moreish and simple to make. They start off a little tedious but once you get the hang of them, they really are quick to have ready. I've been making this at least once a week since I started having it...
At this time of year, it's easy to become tired of eating roasted root vegetables. In our- post Christmas search of something fresher, greener and lighter, purple sprouting broccoli is a welcome taster of what Spring is to deliver.
These are really straight forward to make. My advice is to have the batter mixture right next to the frying pan to avoid those unnecessary splats of batter right across the hob rings!
Although these came about by mistake, they turned out to be a great healthy snack. If you're looking for something simple to make that still tastes delicious (and happens to be good for you!) try them out for yourself.
Merry back to normal! We're here, we made it! December is done. The tree's down, the cards recycled and the kitchen raided of all sprouts, stilton and stollen. I love Christmas; love, love, love it, but, I do like getting back to normal just as much.
How are the resolutions going? This year I decided to absolutely not make any new year's resolutions. I've made many in my time and have found, after a good few years of research, that they are more often than not, pointless.
If you are looking for a new way to use up your ripe bananas, trythis Banana Peanut Butter Ice Cream cake. I always have loads of frozen banana chunks in my freezer, whether it's for a smoothie or this delicious cake. The recipe is super simple to make and no one will ever know there are only a few ingredients involved. This recipe really is magical, and healthy too!
I'm quite surprised at this statement because I love Spanish food, particularly tapas and that idea of trying a little bit of everything. I say that now because I never used to be. It used to be 'right, I've ordered that dish and that's the only dish I want to eat' (perhaps I'm appreciating the idea of sharing more in my mature years!).
I've been working on this recipe for quite some time as I wanted to get it just right, not only for you guys but for myself too! This is because I absolutely adore Sweet and Sour Crispy Chicken.
I have written a lot recently about the vital importance of nutrition as being an essential part of any successful exercise regime or programme. The simple truth being without the right nutrition to support your training. In real terms you are essentially just wasting your time....
I used to adore Yorkshire Puddings before I became vegan, as do most Brits. A staple of a Sunday Roast dinner and definitely up there with the ultimate comfort foods. I've tried various recipes for vegan Yorkies and while all nice in their own right, some even looking just like the original egg laden puddings, none have actually tasted the same. Until now.
I've carefully broken down this recipe and kept it as straight-forward as possible. I won't lie and say they're the easiest cookies to make, but they are so worth it and once you get the hang of them they'll become a kitchen favourite.