Lydia Wong, Food Writer
Sautéed beet greens with chorizo, topped with a paprika fried egg.
I bought a bunch of beautiful beetroots with their greens still attached, so I made beetroot salad for one meal and used the beet greens for this simple and delicious dish! #nofoodwaste
Crispy Tamari Peanut Tofu served with Courgette Ribbons
**new post** is up on the blog
Roasted za'atar cauliflower, chickpeas, lentils, cashews, fresh mint, parsley and pomegranate seeds in a creamy tahini dressing
Papaya split with banana slices, passion fruit, pomegranate and squeeze of lime juice! So good and so refreshing!
Rice bowl with Miso Gochujang mushrooms, five spices sautéed chickpeas and butter zoodles, served with lemon wedges and more chili sauce!
Grain bowls are a great way to use up all the bits and pieces in the fridge, just be creative and remember to add lots of veggies on the bowl!! For more rice bowl ideas, click on the link for the b...
Chicken Karaage served with Sriracha Mayo
From time to time, I indulge in my favorite food! 😊 Recipe is on the blog now!
I made it 24 days on the The Avoid Sugar at Breakfast Challenge!
I made it 10 days on the The Avoid Sugar at Breakfast Challenge!
We had this wonderful socca (chickpea pancake) topped with a fried egg, feta cheese and salad for breakfast today!
It is healthy, delicious and keeps me full for a few hours!!