Meals I make

I’ve never felt such a love for cooking before: suddenly I’m really interested, excited even, to cook when I get home from work. Not so much following recipes, but making stuff up based on lots of recipes combined, or pictures. It’s so creative! Cooking is something I’ve obviously had to grow into — I thought I would always be so uninterested that I remember thinking my only criteria for a husband would be that they could and would cook. All meals. Well, most - mine would be toast. But not anymore!!

Please note I’m not talking about super intense ground-breaking intense flavour combining magic cooking here, I’m talking about cooking to nourish my mind and body personally; throwing together different veggies, proteins, seeds, oils, fats to create really simple but tasty low carb meals.

bone broth & nectarines

bone broth & nectarines

my love: soup

my love: soup

cauliflower rice & kimchi gimbap

cauliflower rice & kimchi gimbap

smoothie bowl

smoothie bowl

miso on a chilly day

miso on a chilly day

stir fry

stir fry

my take on okonomiyaki

my take on okonomiyaki

my little set up

my little set up

stir fried beef w garlic toasted seed mix

stir fried beef w garlic toasted seed mix

leftover medley salad

leftover medley salad

stir fry with tamari chicken & avo

stir fry with tamari chicken & avo

green smoothie

green smoothie

I’m so inspired everyday seeing sweet Japanese and Korean instagrams showing arrangements of simple little dishes, they make the food look so beautiful and uncomplicated. I have been loving involving those basic flavour combinations and colourful vegetables in my cooking - they have completely refreshed my way of eating, turning it from a chore to a creative endeavour.

These are some really simple meals I’ve been making on the regular, they’re quick and easy (bar the time spent chopping all the veg!).

okonomiyaki —
fried/steamed green cabbage, zucchini, radish in a batter made of almond flour, egg, cream cheese, butter, baking powder, psyllium husk and flax meal. Cooked on top of bacon/pork belly, topped with okonomiyaki sauce, kewpie mayo, spring onions.

kimchi ‘fried rice’ —
fried bacon/pork belly, kimchi, onion, zucchini, ssamjang, sesame oil with steamed finely chopped cauliflower ‘rice’. topped with cheese because y u m (halloumi & avo work really well with this too)

cauliflower ‘rice’ gimbap —
nori seaweed filled with finely chopped steamed broccoli/cauliflower as the ‘rice’, filled with pickled radish, kimchi, radish, avocado, chicken, spring onion. rolled & dipped in tamari :-)

chocolate chia pudding —
*no other recipe I have tried compares to this* dark 70%+ chocolate melted in coconut cream & almond milk, chia seeds, left to soak for a few hours. really good with raspberries and a lil peanut butter!

spinach sauce inspired by palak paneer —
sautéed (in butter) minced garlic & ginger, tomato paste, ground cumin, coriander, turmeric, wilted spinach, cream, sour cream. this is so good over steamed cauliflower with either fried panner/halloumi!

super soup —
chicken bone broth base with pre-fried garlic, bacon, mushrooms and sun-dried tomatoes, chopped celeriac, squash, spinach, green beans, zucchini, broccoli, bok choy, lots of seasoning. If you want to add some crunch, I love putting pumpkin & sunflower seeds in broth/soup. precooked chicken is nice to add too.

fatty (happy) smoothie —
base of chia seeds soaked in almond milk, baby spinach, coconut oil, raspberries, blackberries, psyllium husks, flax meal, frozen pre-steamed veg optional (like zucchini!), topped with coconut flakes, peanut butter, lil sprinkle of cacao nibs!

basic stir fry —
red/green cabbage, zucchini, broccoli, cauliflower, bok choy, green beans, radish, spinach, grated sweet potato… in sesame oil, so good

So, there you have it. A few ideas if you’re stuck! I’ve been personally following a low carb/high fat/keto diet and struggle to find as much inspiration from vegan/plant based diet plans/recipes because of the use of many high carb/high sugar ingredients. I’m really enjoying working with a range of ingredients that still allow me to eat many good fats like avocados, mayonnaise, nuts, seeds, oils etc. to flavour all the vegetables and proteins that are the base of any great diet! More recently I’ve completely cut out dairy as an experiment and I’m feeling great, if not better. It is all about experimenting, which is one of the reasons I think I’m enjoying cooking so much.

Switching my normal super high carb high, fat diet to a low carb, high fat and now more intuitive diet has honestly taught me reams and reams about the actual nutritional value of so many foods I thought were ‘healthy’ or I was simply eating way too much of. I could go on, but if you’re interested, definitely give it a google. SO much valuable information to come across.

We’ll see how long this burst of inspiration lasts, but I can say for sure that my perception and knowledge of food has changed for good. It’s all a bit of fun! I hope you can take something away from this, whether that be a curiosity to learn about the way you eat, or a spark of inspiration for your dinner plan.

Much love!