Lydia Wong, Food Writer
Roasted Butternut Squash, Chestnut Miso Soup served with Crispy Sage
Another heart warming soup recipe is up on the blog now!
New recipe: Thai Curry Coconut Soup with Aubergine and Kale
Sorry guys haven’t been here for a while! Been busy lately but I am back and looking forward to sharing more healthy recipes with you!
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!