If you’re looking for a festive fall dessert to add to your repertoire, look no further! Pumpkin chai tiramisu is perfect for any occasion – Thanksgiving, halloween, Christmas, or any time that fall baking mood strikes. But here’s the thing about tiramisu – there’s no actual baking involved. At all. I’m all about a no-bake dessert! And since it can be made in advance (and is actually BETTER if served after 24 hours or so), you’ll be thrilled at how easy and stress-free, yet impressive, this tiramisu is....

I’ve been LOVING hummus lately. It packs such a nutritional punch and it’s so addictive, but I don’t feel bad about being addicted to it. I love store-bought hummus and admittedly eat it a lot, but making it yourself is a) so easy, and b) SO cheap, that it’s hard not to do. This recipe takes a bit more time than a traditional hummus, since you roast sweet potatoes first....

Making frittatas is potentially my favorite way to use leftovers. You can usually through whatever you want in them- veggies, meats, beans… you name it. Leftover carnitas? Into a frittata they go. Roasted butternut squash leftover from Thanksgiving? Into healthy morning-after frittata. Tons of green vegetables about to go bad lurking in the fridge? You guessed it- frittata. I make them all the time, but my husband Zach declared this the best frittata I’ve made....

What can be more perfect than bringing Lemon Bars to a picnic. Lemon bars screams summer desserts. Their bright yellow color shines a summer color. Their taste tends to be tangy, and sweet. There is citrus in there from lemon which gives a refreshing taste. It can easily pair up with anything like pasta, sandwiches, bbq, and many other things. I have been making these lemon bars for the last 3 years....

Do you have rituals / things you do that help you get through your week? I certainly do, and this week, I have felt a lot of gratitude for the Internet content creators that make my working week a little more enjoyable and, if I’m having a bad day, bearable. I thought that a blog post is a great place to say ‘thank you’ for what they contribute. I try not to start my day without 15 minutes of yoga with the lovely Brett Larkin....

This superfood bowl with mint pesto says spring to me. It’s filling yet light, healthy, full of raw food goodness and is naturally gluten-free. I don’t use the term ‘superfood’ very often as, having worked in advertising for years, I’m aware that calling certain foods ‘superfoods’ is simply a marketing ploy to offload overpriced, sometimes exotic, ingredients to the unsuspecting public looking for a miracle fix. Sadly no amount of mung bean sprouts in my lunch today will compensate for one too many chocolate brownies I hoovered up the day before....

This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above! 💭 Why you’ll love this loaded sweet potato skins A great source of fiber, especially if you eat the skin. Eating sweet potato recipes can help you reach your recommended daily fiber intake. You can make this even without an oven! Do it more quickly by using a microwave. This healthy sweet potato skins recipe is easily customizable....

It’s so hot out, Bristol is having record high temperatures again this week (34° C / 93° F) that all I want is to sit in the shade with an endless supply of espresso freddo – a cold summer coffee I became obessed with ever since we moved to Greece – and homemade gelato and perhaps a salad for balance. If you are in a similar predicatment, I am rushing with some gelato inspiration as I’ve recently committed to making cherry (and sometimes Amaretto) gelato at home with delicious results....

Happy weekend, guys! After a lot of procrastination we are finally embarking on the project of doing up our living room. Currently, we have no furniture or TV in there and we took the ghastly terracotta wallpaper off in a few places just to see what’s underneath, so you can just imagine how cosy it is. We watch Netflix on my computer monitor sitting on two garden deckchairs as that’s the closest we have to comfortable seating....

With another Valentine’s Day just days away (it’s on Wednesday, you remember, right?) and the fact that I’ve starved myself (and you guys too) of any dessert recipes throughout January, I’ve decided to bring out the big guns – enter this insanely decadent (yet no bake and almost raw) peanut butter mousse and jelly tart 🙂 . Peanut butter and jelly is something I came to appreciate later in life as I did not get the appeal of it for years....

Today’s recipe is a tray of vegan tahini brownies cos baking season is now officially open and these brownies are perfect to start the proceedings with. These vegan tahini brownies rely on only a few staple ingredients and are really straightforward to make. These tahini brownies are deliciously fudgy, deeply chocolatey and topped with a nutty and slightly savoury tahini drizzle. They are beautiful to look at and delicious to eat....

About a month ago I made wild rice and black bean burgers, and froze the leftovers in pairs in the freezer. I took out one pair and had one of them for dinner last night (Zach is away until Friday in Chicago {WAHHH} so I’ve been having to cook for one) and came up with this weird genius idea today when I was all alone looking at my sad little potato, 387 onions*, and the remaining veggie burger....

Veggie panini is my go to recipe when I have bread. It’s easy and filling. You can even put whatever your heart desires. You can even make it with any kind of meat if you want. If you want to eliminate the butter you’re more than welcome to do that. Veggie Panini is a quick recipe. It’s simple and easy to follow. It’s absolutely delicious. I hope you give this recipe a try....

What’s your staple winter breakfast, guys? I tend to go for a steaming hot bowl of porridge, especially when I have a busy day ahead as it keeps me full until lunchtime. I have a soft spot for this simple Scottish (if made with rolled oats) fare, but I am pretty particular. It has to have texture, so I insist on making it with jumbo rolled oats and no other type will do....

Freshly roasted beetroots are awesome, but the ease of preparing the store-bought variety is pretty up there in awesomeness too, because let’s face it, when entertaining, all the little tasks can quickly add up and the last thing we want to be doing is spending hours in the kitchen! The beetroot and wild rice are served with rocket (arugula), sliced red onion, walnuts and feta before being drizzled with a lemon, honey and dijon mustard dressing....

This week has been a bit crazy again as we’ve had our floor finished – sanded and varnished. This meant disconnecting the kitchen island, which houses a sink, and moving it so that I had no access to the oven and hardly any access to the hob for a few days. I somehow managed to cook us dinner on the second day but it wasn’t pretty. We’ve gone for an almost natural, slightly whitened varnish so that the yellow undertones so typical of pine don’t come through and I wish I could say I love the result....

If threading chicken onto skewers isn’t your idea of a good time, simply marinate the bonless, skinless chicken and cook them whole. I’ve served these skewers with cucumber, red onion and coriander (cilantro), but you can use whatever is in season where you are (steamed veggies like broccoli, green beans, pak choy, bok choy, sugar snap peas, carrots, cauliflower and baby corn would all work really well!) Can you make Chicken Satay Skewers ahead of time?...

A grilled cheese with garlic and cilantro chutney a runny egg is as delicious as it sounds! This is a quick Indian breakfast or brunch idea packed with flavors, protein, and fiber. Make it for one or a that can be made in no time. Homemade cilantro chutney is a condiment enjoyed my Indians throughout the country and I have included the staple recipe down below for you. It is flavored with fresh garlic and chili peppers makes a grilled cheese taste even better....

It all started one day during a major snowstorm… Seriously though. I made this recipe completely by accident during the crazy winter storm in Texas in February that left millions of people without electricity or means to get groceries. With super limited food in my fridge and pantry, I played around with what I had and this coconut chicken curry was born! I don’t think I ever would have used a broccoli stalk like this otherwise, but y’all… they are DELICIOUS....

Is Creamy Pea and Bacon Spaghetti suitable for leftovers? Creamy Pea and Bacon Spaghetti can be refrigerated for up to 3 days. Reheat in the microwave. Not suitable to freeze. 5 from 2 reviews LEFTOVERS Refrigerate for up to 3 days. Reheat in the microwave. Not suitable to freeze. title: “Creamy Pea Bacon Spaghetti Recipe Simple Home Edit” ShowToc: true date: “2024-11-24” author: “Casey Parrott” Is Creamy Pea and Bacon Spaghetti suitable for leftovers?...