I'm obsessed with mushrooms! I love their flavour and I LOVE that they are so healthy for you! And if you've followed this blog for a while you will know that I absolutely ADORE finding ways to tweak delicious recipes to make them even healthier! This recipe has all the flavour of a mushroom risotto, but with a few tweaks to really lower the glycemic impact!

This salad is crunchy and deliciously different! The dressing is so addictive I need to make two batches!

Get your spoons ready... It's nut butter, but not as you know it. Meet your new addiction folks! You're welcome!!!

The sweetness of the pumpkin, the crunch of the pepitas and the tanginess of the lemony cashew labne make this salad sing!

This ticks all my boxes for a fast, healthy, delicious mid-week meal. It's great if you are watching your intake of refined carbs. And it's a great way to make sure you are getting enough veggies!

No, this doesn't taste exactly like the stuff you get from your local chinese takeaway, but it's pretty darn good nevertheless and much, MUCH healthier as it's low-carb and packed with a rainbow of veggies.

I love to supercharge my favourite meals with extra nutrients! The red lentils in this recipe give traditional pumpkin soup a protein, fibre and iron boost!Each cup of lentils contains 18 grams of protein, 16 grams of fibre and 30% of the recommended daily intake (RDI) for iron.

Now hear me out! I know we associate veggies with chopping and peeling and taking aaaaaages in the kitchen. But it doesn't have to be that way...

How to make your own marinated green olives. This is one of my husband's favourite weekend projects.