The days are growing shorter and shorter each day and I am finding myself naturally craving warm and comforting foods as the air grows crisp and the trees are no longer covered in bright red leaves, but are rather skeletons of their former selves.
It is my version of the Oh She Glow’s Glowing Spiced Lentil Soup. If you have ever checked out the recipes from Angela Liddon, you know that she makes the most amazing meals that are simple and nutritious! My kind of cooking!
I have made Angela’s recipe but I really like this recipe as a stew with some extra veggies adding in.
The best thing about this recipe is that is it vegan and nut free so it is always a winner at pot lucks. It is also the perfect meal to make when you don’t want to cook and because it makes a large quantity, there is always plenty left over for dinner the next day.
I hope you enjoy it as much as I do!
Did you like this recipe? Make sure it share it with your friends!
Or leave a comment below and let me know which veggies you like to add to your stews.
Sometimes you need a recipe that will satisfy you for breakfast, lunch and/or dinner!
A dish that ticks all the boxes and is easy to make, transport and eat without thinking too much. I would like to introduce my Eggy Veggie Muffins.
They are so good that I decided to make a little video to tell you all about them…
If you read one of my last posts, you know that I have quite a big sweet tooth and I love having my bliss balls on hand for when I am craving something sweet. Another thing that I love to have are these savoury muffins!
They are cheesy, full of vegetables and a great protein source to keep my blood sugar levels throughout the day. Key for when you are trying to keep your sweet tooth in check!
These little guys have been a life saver for me a couple of times when my life shifts into chaos mode (which happens more often than not!) Right now, I am balancing working some extra days at the cafe and I am also super stoked to be getting involved in the Tofino community to bring cooking classes to young people who live in the many resort staff accommodations!
I myself have lived in staff accommodation and although it’s a great way to meet people and live for cheap, the kitchen and cooking situation is usually pretty lacking. I am a nutritionist so I made good food a priority but not everyone has the knowledge to do the same for themselves, so I am working on a pilot project to give people the tools to look after themselves with some simple tricks and delicious but easy recipes.
Hope you are having a great week!
P.s. If you love this recipe and/or think it would be beneficial to someone else, make sure to share the love! Just use the social media buttons on the left side of this page to share. I really appreciated it ❤️
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This the kind of meal that I make when canned tomatoes and black beans are on sale.
Why? Because we already have too many cans in our cupboards but Alex insists on buying more!
I know! I know! First world problems!
Anyway… this meal is so easy but so flavourful! It keeps for days (if you don’t eat it all beforehand) and can also be frozen so you have some in stock in the freezer for busier days.
This bean bean and quinoa chili has certainly helped me out.
If you follow me on instagram, you would know that I just moved and I am eating out a bit more than I usually do. It is delicious, organic food from the conveniently located cafe down the road from me but I do prefer to eat at home.
A photo posted by Olivia Taylor (@olivialouisetaylor) on
Once I got settled, a made a giant pot of this chili and then proceeded to live off it for a couple of days, knowing that I was eating something nourishing with lots of veggies but also amazingly delicious! Looking for some other ways to eat more veggies, make sure to read this article as well.
So try it out for yourself and let me know your thoughts in the comments section below. Otherwise, let me know your favourite go-to meal when you are crazy busy?
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I try not to eat too many sweet things. Try being the operative word!
I work in a kitchen with lots of cookies, croissants and delicious danishes and if I don’t plan my day out right, I can end up eating 2 or 3 before even realising! Then I have a stomach ache and I feel really crappy 🙁
I found the trick for me is to be prepared. Obviously I know that I am going to be making these sweet treats and working around them for most of the morning, and I know that I get hungry on my shift so what can I do to make sure that I eat something wholesome, instead of engulfing all the baked goods in front of me?
Nuts have always been a handy little savior. They are compact, don’t go bad in my bag if I forget about them (highly likely) and it is easy to grab a handful while I am rushing around at work.
Some days I still want something sweet. You can only eat so many almonds while staring longingly at the perfectly baked almond croissant that is within arm’s reach before you give in completely to the flaky pastry and gooey inside. So, I decided that maybe I needed to add a little “oomph” to my humble nuts and turn them into a mighty powerhouse snack that I actually like eating.
So I made these bliss balls to cope with the sweet cravings!
Now a word of warning, just because these bliss balls are full of goodness, you cannot go mad on them. Nuts are little energy powerhouses which means that when you eat too many, they end up on your hips. 2 a day is plenty but because of the high fat content, they leave you feeling quite full anyway. Coupled with a cup of coffee, they make the perfect mid-morning snack to pull you through to lunch time.
Give them a try and let me know what you think?
Reach out to me in the comments section below and if you really like them, please share this recipe with your friends.
Since I announced that I was leaving my job, so many good things have been coming my way! I already have a new job lined up, I am looking at a new place to live today (I live in the staff quarters with 50 people so now I need to move) and because I am not worrying about work all the time, I feel more creative to get out there and do other things.
This gluten-free lasagna was born from a time when I wanted lasagna but was too tired to go to the shops and get the lasagna sheets.
I actually wanted my Vegetarian Lasagna but inspired by all the zucchini noodles that are out there at the moment, I went looking for a possible substitute and found my humble little sweet potato sitting at the back of the fridge.
Armed with a potato peeler, I started making thin strips of “pasta” that set the tone for this delicious dish. A lot of peeling, some cottage cheese and my creation was complete and ready for baking!
To say it was a hit in my household was an understatement and we have eaten it about 3 more times since I last made it. I also have people at home asking for the recipe so now it is finally up and ready to be shared.
Enjoy! And if you really like my no pasta lasagna, share it with your friends or leave a comment below.