Home ‘Baked’ Chickpeas
Have you ever pause to ask yourself why there are multiple options of canned baked beans in the supermarket but there aren’t any flavoured canned chickpea products?
Mushrooms with Butter Beans
Mushrooms are one of my favourite veg. I love their earthy meatiness. Especially when combined here with the creamy comfort of butter beans.
Chickpea ‘Chilli’
I love a good chilli con carne but sometimes a quick veggie chilli is a better idea.
3+ Ingredient Magic Chickpea Salad
The first time I made this chickpea salad it was a revelation.
60-Second Pistachio & Cranberry Hummus Bowl
I could eat this every day. In fact I pretty much do.
Cashew ‘Sour Cream’ (dairy-free)
With only 2 ingredients, this sauce is a life saver even if you don’t have any problems with dairy.
Scrambled Tofu with Tomato & Peppers
While I love delicate, silken tofu in my miso soup, firm tofu is my preferred option for cooking with. I find the best firm tofu is the one that feels the firmest in the packet, so go ahead and have a little squeeze in the supermarket.
Tofu Not-Pizza
Credit where credit is due. The idea for this came from Dhanya, the daughter of one of the founding members of my Naturally Healthy Club coaching group.
Magic Crunchy Smoky Sprinkle
I toyed with the idea of calling this Macadamia Dukkah because that’s essentially what it is – my take on dukkah, the Egyptian sprinkle of spices, nuts and seeds.
Reliable Cabbage Salad
This is one of my go-to sides all year round. Reliable. Dependable. It’s a girl’s best friend type of salad.
Quick Taco Bowls with Lime & Cashew Sauce
If you’re dairy-free (even if you aren’t) you’re going to love, love, love this Lime Cashew Sour Cream Substitute Sauce.
Macadamia Satay
OK I know what you’re going to think when you look at the ingredients list…
Zucchini ‘Noodle’ & Pesto Salad
This is going to sound like a big call but I’m willing to ‘go there’ anyway. This was my favourite thing on our table this Christmas. Yep better than the deep fried turkey – although only just. Man was that one tasty turkey. But back to the salad, it has such freshness and vibrancy yet the noodles provide the comfort you’d normally expect from a bowl of spaghetti. I’ve been serving it mostly as a side salad this Summer but it would only take a poached egg, some sardines, a generous handful of shaved Parmesan or a little cooked chicken to turn it into a meal.
Crispy Iceberg Salad with Almond Crust
This salad was inspired by a recipe in the latest Cornersmith book. I just love the idea of chopping iceberg lettuce into wedges and drizzling it with a creamy dressing and topping with a crispy crust.
Simple Salmon with Pistachio Salsa & Ginger Cream
If you love ginger like I do, you have to make this ASAP!
Pan Fried Fish with Hazelnut Butter
I was talking to an Irish politician at a dinner a few weeks ago.
Green Bowls with Macadamia Cream
I love the sound of the green bowls that my favourite cafe serves for lunch. And while their version is delicious, it’s way too complicated.
Mexican Omelette with Smashed Avo
Avocado on toast used to be one of my favourite things to eat before I got into the whole low carb thing.
Kale & Goats Cheese Bowls
The idea for this dish came from the lovely Andrea from Dishing Up the Dirt.
Almond ‘Hummus’
One thing I really miss since going low carb is traditional chickpea based hummus.
Walnut + Brown Butter Omelette
Brown butter is one of those cheffy things that sounds fancy.
Sausage, Chilli & Broccoli Bowls
A few weeks ago my Irishman was telling Fergal about the time he had his first real Italian pizza. In Napoli.
Rosemary Macadamia Salsa Salmon
Rosemary and fish may not be a common flavour pairing. But trust me, it’s seriously delicious.
Big Bistro Kale Salad with Walnuts & Blue Cheese
This is one of those substantial main course salads that the French do so well. It also doubles nicely as a side salad without the extra protein.