Smashed sweet potato pizza
Recipe Gallery Share the Love Recipe Prep Time 8 Cook Time 0 4 – 6 People Serves 1 Beginner Difficulty 0 Ingredients 2 medium sweet potatoes, steamed good quality olive oil 1 heaped tbsp nutritional yeast Gochujang Korean chili paste or regular tomato paste sliced Roma tomatoes shredded cheese of choice fresh herbs to serve salt and pepper avocado to serve drizzle of balsamic glaze Hot honey 1/3 cups raw honey 1 tsp chili flakes or your favorite chili seasoning Method Steam or boil the sweet potatoes until super soft, then place them on a parchment paper lined tray, add another parchment paper on top, and mash the sweet potato with a plate or glass until flat. Drizzle with olive oil, nutritional yeast, and seasoning and bake for air-fry for 15 minutes at 190 degrees Celsius until crispy. Add your base layer which can be this spicy Korean chili paste, tomato paste, sliced tomatoes, or shredded cheese, and bake for another 10-15 minutes until crispy! Heat the honey and chili flakes together until bubbly. Add the hot honey, fresh herbs or rocket, a drizzle of balsamic glaze, and enjoy! Photo Gallery Hope you love this super easy and delightful pizza! M*
Roasted vegetable bulgar wheat pesto salad
Recipe Gallery Share the Love This is honestly one of my favourite salads ever. I have made so many variations that I can’t keep count! Pesto-roasted vegetables are the base; then you add your nutty bulgar wheat grains, crispy chickpeas, sun-dried tomatoes, olives, and a pesto mayonnaise dressing! It preps like a dream and freezes well for those lazy cook days. Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 medium red onion, quartered 2 cups chopped zucchini 1 red bell pepper diced 1 fennel bulb diced or sub with leek 1 cup chopped Brussels sprouts Optionally: add butternut cubes or sweet potato 2 tbsp pesto of choice olive oil to bake salt and pepper 3-4 cups cooked bulgar wheat 1/2 kalamata olives 1/3 cups chopped sun-dried tomatoes chopped fresh herbs to serve toasted seeds to serve Additionally add in’s: feta, chopped baby tomatoes, capers, and toasted pine nuts. Crispy chickpeas 1 can chickpeas olive oil 1-2 tbsp honey 1-2 tbsp lemon juice salt and pepper to taste Dressing 1/4 cup pesto 2 tbsp honey 1 tbsp apple cider vinegar 1/3 cup mayonnaise salt and pepper to taste Method Add the vegetables to a tray and drizzle with olive oil, pesto, salt, and pepper and mix well. Bake for 30-35 minutes until golden. Add the chickpeas to a separate tray and drizzle with oil, honey, lemon juice, salt, and pepper. Mix well until coated, and bake until super crispy, takes approx 18-20 minutes. Once the vegetables are cooked, add the bulgar wheat and the rest of the salad ingredients to the tray, mix well, then mix the dressing, and pour over the warm salad. Scoop into serving bowls, add toasted seeds and chopped herbs, and enjoy! Photo Gallery I hope you love love this super delicious salad! M*
Quinoa peach roasted corn salad
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 2 cups cooked quinoa 1 cup chopped raw zucchini 1 cup sliced yellow peaches 1/2 cup roasted corn kernels 1/4 cup chopped red pepper 1/3 cup chopped fresh dill sliced avocado Dressing 1 heaped tbsp Dijon mustard 1-2 tbsp honey 1-2 tbsp apple cider vinegar or fresh lemon juice 1-2 tbsp olive oil 1-2 crushed garlic cloves 1 tsp grated fresh garlic salt and pepper to taste Method Add the salad ingredients to a large bowl, mix the dressing, and pour over the salad. Add more salt or seasoning as needed, keep in the fridge for up to 2-3 days! Photo Gallery I hope you love this super protein-packed and nutritious salad! M*
Stuffed sweet potatoes two ways
Recipe Gallery Share the Love I love sweet potatoes; they are probably one of the most versatile vegetables. You can boil them, stuff them, roast them, grate them, deep-dry them, and mash them—the options are endless! They are low GI, high in fiber, rich in antioxidants, and high in vitamin A. The list truly can go on sweet potatoes. Plus the plus side is that they are delicious! Today I am sharing my two favourite ways, lately, how to stuff them, sweet and savoury!! See more Sweet potato recipes here! Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 4 medium sweet potatoes, steamed until soft olive oil to bake Sweet tahini berries hemp seeds date or regular syrup of choice Savoury 2 cups of your favorite salad leaves, massaged with olive oil, lemon juice and honey tahini sliced avocado roasted chickpeas hemp seeds Method Steam the sweet potatoes and place them on a parchment baking tray, here you can bake them whole for 10 minutes at 180 degrees Celsius or slice them open and mash for a more crispy stuffed sweet potato. Once baked, add your sweet toppings and enjoy it as a snack or as a healthy breakfast alternative-you can add chia pudding or yogurt to make it more protein-packed. For the savoury sweet potato: I like to toss the chickpeas in some honey, lemon juice, nutritional yeast, oil, and spices and bake in the air-fryer until super crispy. Optionally you can substitute the chickpeas with your savoury protein of choice, like tofu or lentils. I add two large scoops of the salad, then the chickpeas, avocado, hemp seeds, a drizzle of tahini, and a splash of more lemon/lime juice before I dig in! Photo Gallery Hope you love these super easy and yummy sweet potatoes! M*
Green goddess cabbage slaw
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2-3 cups shredded cabbage 1/2 cup chopped pickles or mini cucumbers (sub with pickled red onions if you like) 1 cup fresh chopped cilantro 1/2 cup chopped roasted pistachios Umami tofu bacon bits 300g firm tofu shredded or broken into pieces with your hands 1/3 cup soy sauce 2 tbsp honey or syrup of choice 1 1/2 tbsp rice wine vinegar Dressing 1 heaped tbsp tahini 1/2 cup vegan mayonnaise or vegan cashew cream cheese 1 tsp Dijon mustard 1 1/2 tsp apple cider vinegar or lemon juice 2 tbsp honey or syrup of choice salt and pepper to taste Method Shred or dice the cabbage and add to a bowl along with the rest of the salad ingredients. Mix the dressing in a glass container, and pour over the salad, mix well and let it sit for a bit to soak up the dressing. Make the tofu bacon bits, add the shredded or torn tofu pieces to a parchment paper lined tray, mix the marinade, and pour over the tofu pieces until fully covered. Air-fry or bake for 20-25 minutes until super crispy, Serve on top of the slaw and enjoy! Photo Gallery I hope you love this super easy and sooo delicious slaw salad!! M*
Chickpea tuna salad pockets
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 1 Beginner Difficulty 0 Ingredients 1 1/2 cups canned chickpeas 1/4 cup diced red onion 1/4 cups diced capers 1 tsp Dijon mustard or English mustard 1/3 cup mayonnaise 1-2 tbsp lemon or lime juice salt and pepper to taste some chili flakes or chili sauce if you like Salad leaves to serve sprouts or mini herbs to serve Crispy umami rice topping 1 cup leftover rice of choice 1/4 cup soy sauce 1-2 tbsp honey 1 tbsp rice wine vinegar or apple cider vinegar salt to taste sesame seeds Method Mash the chickpeas in a medium bowl and add in the rest of the chickpea tuna salad ingredients, adjust the seasoning according to your liking. For the crispy rice: add the rice soy sauce, honey, and vinegar to a parchment paper lined tray, mix well until the rice is covered in the sauce, sprinkle on some sesame seeds, and bake or air-fry for 10-15 minutes at 180 degrees Celsius until crispy! Scoop the salad on to some salad leaves (i used cos lettuce), top with the crispy rice, sprouts, and extra sesame seeds, and enjoy! Photo Gallery I hope you love these refreshing, light tuna-like salad pockets!! M*
Spring orzo salad
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 People Serves 4 Beginner Difficulty 0 Ingredients 2 cups cooked orzo pasta 1 cup cooked brown lentils, lightly air-fried with oil and spices until crispy 1 small red onion, diced 1/4 cup chopped red pepper 1/4 cup chopped yellow pepper 1/4 cup chopped snap peas 1/4 cup chopped capers 1 1/4 cups chopped raw or lightly steamed baby asparagus 1 tsp lemon zest 1/2 cups kalamata olives 1/4 chopped fresh mint or dill Dressing 1 tbsp lemon zest 1/4 cup lemon juice 1/4 cup olive oil 1/3 cup honey or agave 1 tsp Dijon mustard salt to taste pepper to taste top the salad with toasted seeds Method Add the cooked orzo pasta to a bowl, and top with the diced onions, peppers, asparagus, snap peas, lentils, lemon zest, capers, kalamata olives, and freshly chopped mint leaves. Mix the dressing until emulsified, pour over the salad, mix until fully covered, and enjoy! Store the salad in an airtight container for 2-3 days, this salad gets even more flavourful after a day or two! Photo Gallery I hope you love this ultra-delicious delicious and protein-packed salad! M*
Blood orange avocado salad
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 cup sliced white cabbage 2 cups cos lettuce leaves 1 medium avocado quartered 1 medium blood orange sliced fresh mint leaves chilli oil to serve Lemony seed mix 1/3 cup pumpkin seeds 1/4 cup sunflower seeds 1/4 cup sesame seeds 1 tbsp lemon zest salt to taste 1/3 tsp cumin seeds Dressing handful fresh basil leaves handful fresh mint leaves 1/3 cup vegan mayonnaise 1/4 cup plant-based milk 1 tbsp lemon juice 1 tbsp honey salt and pepper to taste 1/2 tsp crushed chilli flakes 1 tsp lemon zest Method first off make the dressing and the zest seed mix. Place all dressing ingredients into a high-speed blender and blend until smooth. Store it in a glass container in the fridge for up to a week. For the zesty seed mix, place the ingredients into a pan and toast for 5-10 minutes on medium until fragrant and toasted. (keep a watchful eye so it does not burn). When cool, place it in a glass jar for future use! Now, to make the salad, add the sliced cabbage and cos lettuce on your serving platter, layer with the blood orange slices and avocado quarters, sprinkle the seed mix on top, some chopped mint, a drizzle of dressing, and drops of chili oil. Serve and enjoy! Photo Gallery I hope you love this outrageously delicious and unexpected salad! M*
Broccoli apple chickpea salad
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 cups chopped raw broccoli 2 small pink lady apples diced into cubes 1/3 cups diced red onion 1/3 cups raisins 1 cup roasted chickpeas Dressing 2 tbsp honey or syrup 1-2 tbsp apple cider vinegar 2 tbsp mayonnaise or coconut cream 1 tsp dijon mustard salt and pepper to taste hot water to smooth out the dressing Method add the chopped broccoli, apple, onion, and raisins into a bowl. Add the chickpeas to a parchment paper-lined tray and drizzle with olive oil, garlic powder, salt, and pepper, bake or air-fry for 10-15 minutes @180 degrees Celsius until crispy. Add the chickpeas to the salad and then mix the dressing well and pour over the salad, serve and enjoy! Photo Gallery I hope you love this this super yummy and crunchy salad! M*
Hazelnut Brussel sprout salad
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 3 cups Brussels sprouts (divided) 1/2 cup pomelo chopped 1 cup edamame beans 1/2 cups cranberries 1/3 cups parmesan cheese 1 packet LSF hazelnuts 1/4 cup chopped spring onions Baked Brussels sprouts 1 1/2 cups chopped Brussels sprouts 1-2 tbsp honey 1-2 tbsp soy sauce 1 tbsp balsamic vinegar Salad dressing 1/4 cup soy sauce 1/4 cup balsamic vinegar 1-2 tbsp honey A bit of hot milk or water Some salt if needed Method Preheat the oven to 180 degrees Celsius. Add half of the Brussels sprouts, chopped, onto a parchment paper lined tray, and drizzle with oil, honey, soy sauce, and balsamic vinegar. Add some salt if you like, and bake for 15-18 minutes until golden brown. Remove to cool. Add the hazelnuts into a pan and bake for 10 minutes. For the salad: add the roasted Brussels sprouts to a large bowl, then the chopped raw Brussels sprouts, edamame beans, chopped pomelo, parmesan cheese, cranberries, spring onions, and roasted hazelnuts. Mix the dressing, shake in a jar if you like, pour over the salad, serve, and enjoy!! Photo Gallery I hope you love this super easy and scrupulous salad! M*