I’m not a dessert person. Don’t get me wrong, I love to eat them but I’m just not very good at making them. However, this is my go to recipe when I have to make a dessert (aka when my dad volunteers me to make one for Easter Sunday – hence the mini eggs on top).
This is a baked cheesecake is adapted from the Jamie Oliver Baked Cheesecake recipe, and I’ve made it so many times now that I know it’s always a crowd pleaser.
If I’m having a bad day, all I want to eat are carbs. Pasta, potatoes and bread are pretty much my nutritional life. When I have bad days, I want to bake. When I’m stressed, I want to punch things. Making bread basically puts all of these things into one afternoon!
This recipe doesn’t need anything fancy – everything can be picked up at your local supermarket and all you need are some scales, a bowl and your hands!
I’ve actually really enjoyed compiling my last two recipes on here – even more than I thought I would. So today I’m sharing a vegan recipe for you. I’m trying to be a little more sustainable and reduce the amount of animal products I’m eating so this seemed like the perfect recipe for me to do this.
This recipe makes enough for four burgers which was two servings for me. They’re suitable for freezing (just defrost before cooking) and can be baked, grilled or fried. This batch were oven baked as I was cooking Jacket Potatoes to go with them and I’m trying to be a little healthier.
I hate packed lunch. I hate the process of making it, I hate that it’s cold, and I hate that it’s been sitting in my bag for hours. This means that when I’m home at lunch time I make myself something warming that will keep me full all day.
My favourite lunch to make at the minute is roast vegetables, grains and salad greens. Although there is lots of prep involved, it’s actually really easy to make. You can literally throw in anything that you want to; I use whatever I have in my fridge so it turns out slightly differently every time.
If I could only eat one type of food for the rest of my life, it would be a toss up between Italian and Mexican (or a traditional English roast). My boyfriend feels similarly, and since we were both having a huge lasagne craving, I thought I’d roll up my sleeves and make one from scratch for the first time in about 7 years.
I always make bolognese but I never quite stretch to lasagne – probably because I’m terrible and making cheese sauce. However, it was Sunday and we needed a treat. So here is my “make it up as I go along” lasagne (I had to write the ingredients as I went through as I honestly have no idea what I throw in).
After the good response to Sunday’s post on my Fitness Goals, I’d like to share what I bought in my weekly food shop. My boyfriend is a ridiculously fussy eater so I wanted to find things that were healthy that he’d enjoy. That means he got dragged on the food shop so that we could decide together.
The only things I’ve not included are my boyfriend’s lunch foods (ruins the healthy aesthetic I was going for #bloggerprobz), and the couple of bits that we had to get from Sainsbury’s that day. The fridge was pretty empty at this point other than cheese, butter and grapes so a whole new set of foods were needed.