Pumpkin lentils and tomato/avocado salsa
Nutty bean green salad
Honey glazed Chicken Salad
Stir fried seasonal vegetables.
Lately lentils have become a staple in my diet. They are extremely high in nutritional value, quick and easy to cook and have such a yummy nutty, earthy flavor.
It's pumpkin season here in Germany so I've been incorporating this delicious versatile vegetable in so many different dishes. Pumpkin and lentils complement each other so nicely and when cooked together the lentils soak up so much of the pumpkins sweet flavor.
In this dish I have used orange lentils, vegetable stock, pumpkin seasoned with sea salt and black pepper and topped with a tomato/avocado salsa with a dash of lemon and garnished with fresh basil.
|I absolutely love eating a huge salad for lunch filled with fresh crisp vegetables, but find that the vegetables alone don't full me up for long enough. To solve this problem I like to incorporate kidney beans and walnuts into my salad, which give me the slow burning energy I need to keep up with my busy toddler!|
the salad above consists of Romaine lettuce, tomato's, walnuts, beetroot, red apple, red kidney beans, fresh chives & mint topped with a tangy lemon and olive oil dressing.
I'm a huge sucker for a good chicken salad and whenever I see it on the menu at a restaurant or cafe I just have to order it. I'm gonna be a bit cheeky and say that I'm yet to taste a chicken salad that beats my delicious creation!
The salad above consists of free range chicken breast seasoned with honey, sea salt and black pepper, fresh chives, cucumber, purple table grapes, carrot, red bell pepper and sweet corn, topped with a while balsamic vinegar olive oil and honey dressing.
A quick, healthy, delicious meal that pretty much speaks for itself. You just can't beat fresh whole foods!
Stir fried pumpkin, broccoli, brussel sprouts, carrots, red bell pepper and zucchini, seasoned with sea salt, black pepper and a dash of honey.
|Emilia at 20.5 months.|
|Me around the same age as Emilia. |
I was going through some of my old baby photos the other day and I almost fell off my chair when I came across this photo of me above taken at Waimarama beach when I was about Emilia's age!
For the first time since Emilia was born I could actually see a resemblance between the two of us and not just the wild curly hair, I actually think our faces look quite similar in this photo. I always thought she looked just like her papa and that's what I would see whenever I looked at her. I loved that I could see so much of Rob in her but secretly wished someone would say that she had some of my features. Well after seeing this baby photo there's absolutely no denying that Emilia is her mama's daughter!
|The Mosel is most famous for it's delicious Riesling wines!|
|Just like a fairytale!|
|Stopping to take in all that beauty.|
|Bremmer Calmont the steepest recorded vineyard in the world.|
|Strolling through the streets of Cochem. I adore this charming, romantic little city!|
|Strolling through the adorable city of Zell.|
|Enjoying the stunning view.|
|Banana pancakes served warm with unsweetened natural yogurt and warm raspberries.|
|This photo was taken shortly after Emilia was born. The beginning of our long beautiful breastfeeding relationship.|
This is one of my favourite salad combinations and is packed with nutritious super foods which give me energy and make me feel fabulous.
Chickpeas, cured salmon, rucola lettuce, sweetcorn, grapes red bell pepper and chopped herbs topped with an olive oil, white balsamic vinegar and wild honey dressing.
I love to add chickpeas to my salads as they are a slow burning carbohydrate which fills me up and gives me the energy I need.
These delicious omelette wraps are such a great gluten free alternative to wheat tortilla wraps and are packed with so much protein.
To make these wraps I combine 3 free range eggs, a dash of milk a little sea salt and a T spoon of all purpose gluten free flour. I then whisk the ingredients together and fry the wraps in very thin layers with a dash of olive oil until they are golden brown. This makes about 6 wraps.
To save time I like to make the wraps in the evening to last me a few days and all I need to do is add my favourite fillings the next day.
My wraps above are filled with avocado, tomato, cucumber iceberg lettuce, green bell pepper, fresh herbs and Greek yogurt/garlic dressing.
For an easy, healthy lunch I always enjoy a big bowl of crispy seasoned roast vegetables with some sweet chilli dipping sauce for that extra zing. I like to rotate my vegetables depending on what's in season or what I feel like. In autumn I absolutely love roasted pumpkin and sweet potato's.
In the photo above I have roasted carrots, potato's, zucchini, red pepper and onions in a little canola oil sprinkled with sea salt, black pepper and rosemary seasoning. I wash and dry the vegetables then chop them up in small pieces and roast them for about 30 minutes at 200°C until they are nice and crispy.
For extra nutrients and flavor I like to keep the vegetables in their skin but always make sure the carrots and potato's have been well washed.