This is a really hearty, healthy dish that’s so full of flavour, I just can’t get enough of it! If you’re vegan, just skip the chicken and replace the yoghurt with a non-dairy version. What’s more, if you have leftovers, you can mash it together to make vegan burgers the next day. Enjoy!
This is truly one of the fudgiest, gooey-est, and most indulgent chocolate cakes I’ve made and bonus, it’s made of one of my favourite healthy foods: avocado. Even the pickiest chocolate cake lovers would love this. When it comes to dessert, my husband doesn’t like too much experimentation—a simple, basic chocolate cake is all he wants. So when I gave him a slice of this fudge cake, I thought he’d find it strange and refuse to eat it. But he did! Try it and let me know what you think. Makes 10 to 12 pieces
Is it just me, or do you also feel an incredible surge of freedom in being able to cook whatever you want, whenever, how-ever you want? When I was a kid, I often wished there was more chocolate frosting on my cake, and now? I can put a triple layer of frosting if I wanted to. But of course, I don’t. 😉 So I made this breakfast during one of those days when I couldn’t choose just one thing, so I decided to have both! Hah. Such freedom! xx Serves 2 (or just for you!)
I love that time, usually on Saturday afternoons, when you find yourself with that coveted free time (me time!) to sit down, put your feet up, enjoy a cup of coffee or tea with some delicious sweet treats. Now that it’s cold, rainy and sometimes snowy outside, this treat feels even more heavenly. Enjoy!
Stews are one of my favourite dishes to cook. It’s easy, all you need is one big pot and everything melts together to create a hearty home-cooked meal. Here’s one that’s healthy, plant-based, vegan and just so delicious. Enjoy!
To many people I’ve met in Europe, sweet potatoes (patate douce in French) are exotic, strange or something they just ignore in the supermarket. In Asia, this root crop is a widely available and cheap staple food, perhaps not appreciated enough for its true nutritional value. But ever since it got more popular in health-conscious circles, a gamut of recipes have surfaced using the humble sweet potato.
Two of my close girl friends and I have a good laugh whenever any of us makes this recipe. The saying goes that there are people who come into our lives simply to teach us something, after which they inevitably leave. Well, a few of my friend’s ex-boyfriends have each left a recipe we all love and this one is from one of them.
For lovers of muffins, cupcakes and any cake for that matter, it’s really not possible to avoid them without feeling restricted. I believe in balance, moderation and common sense, so if removing them from my diet is not an option, the best thing to do is to make healthier versions. Unsweetened apple compote or applesauce is one of the best alternatives to butter, eggs and even sugar especially if you make your own from sweet apples. Here’s the basic recipe I use for muffins and cakes, and you can add whatever other flavours you like. Enjoy!
There’s such s great feeling of fulfilment when you come across something that simply works. That’s how I felt when I came across red kidney beans (haricot rouge) and used it as the main ingredient in making chocolate fudge. I kid you not, it is delicious. I’ve made this so many times that I’ve lost count, and each time, friends and family fall in love with it. This healthier version of chocolate fudge is one you should definitely try.
While the concept of brunch can apparently “be partly traced back to the upper-class British tradition of hunting luncheons,” it’s the Americans who popularised Sunday brunch, complete with boozy drinks. I’m neither British nor American, but I’ve always enjoyed the idea of having a laid-back morning somewhere between “very early” and “oh no the day is half over” while enjoying a spread of eggs, pancakes, coffee, and juice while musing over life with good friends.