even though it feels like it was years ago, I still cant believe that back in january i spent the most amazing two weeks in the beautiful place that is THAILAND. This was in celebration of my turning 30 years young, two year anniversary with the Mr and just a chance to get away, explore and EAT. Of course food was going to be a major part of the trip, I cook everyday also i am food ENTREPRENEUR so it was so nice to take a break from the kitchen. Now food is abundant in Thailand and if you are someone who eats anything you will enjoy how much is on offer. If you are plant munchers like us then it requires a little more work but I am here to give you a few tips, pointers and recommendations. Let’s get to it!!
Hand on heart I have been vegan for over 3 years now and I have not once in that time craved meat. When I turned vegan I didn’t jump straight to the meat substitutes because I was basically teaching myself how to eat again. So that meant preparing meals completely plant based without the need of meat like substitutes, but I was aware of them. As time has gone on I have experimented with things like veggie sausages, tofu and other soy products and even tried to recreate with veggies. These bbq cauliflower bites are just one of the creations that are delicious, saucy and so simple to make with not a chicken wing in sight. I promise you will enjoy….
Spelt for those of you that don’t know it is an ancient grain that got forgotten about, well to be honest I didn’t even know it existed till a few years ago. although this stuff isn’t gluten free I find it is a lot easier to digest and some people who can’t eat wheat may be able to consume spelt. I find it such a nice ingredient to work with especially spelt flour, it is so tasty and wholesome for cakes and breads. Also spelt spaghetti, penne and fusilli are so pleasant to eat spelt pasta is slightly nutty, chewy and just delicious on a whole. So lets get to these pasta sheets of course I was going to use them to make lasagna. all I needed was a creamy sauce and a wholesome filling to create this bad boy so let’s get to it.
Now I will not lie I have a love hate relationship with these little seeds here, if y’all don’t already know let me formerly introduce you. Meet QUINOA (keen-wa) the little seeds that aren’t a grain but a great replacement for rice and are packed full of that good stuff. IT IS A COMPLETE PROTEIN THAT HAS ALL OF THE ESSENTIAL AMINO ACIDS but it is also PACKED WITH PROTEIN, FIBER, IRON, CALCIUM, PHOSPHORUS, MAGNESIUM AND POTASSIUM. so as you can see you might just want to grab you a bag or two and introduce it into your daily foodings. I will be honest if you don’t add any flavour too these little seeds they can taste very bland, but i have a little simply recipe to get fluffy tasty quinoa in no time.
Over the past month or so I have took a step back and listened to my body in what it likes and don’t like. sometimes we eat food that we know we shouldn’t time an time again, then deal with the CONSEQUENCES later. for example i love oat porridge but every time I ate it i would get hunger pains after, I ignored these signs and still ate it. now i have officially stopped eating oats and i have been on the look out for its replacement, as I do really miss it. Skipping ahead to last week a fellow foodie posted a green banana porridge, i immediately got excited and ran out to buy some green bananas to get creating. let’s just say I am in love, i won’t be making it everyday but it will definitely be a breakfast staple of mine. I love that it is just a few ingredients and the fact that BANANAS are the main ingredient is awesome. i wanted to share This recipe with y’all, because I feel it is such a delicious breakfast option and so easy to make. so here it goes…..