I’ve been waiting to give the whole cauliflower trend a run for its money for a while now and after experimenting with cauliflower rice, I though it was about time I moved onto something that felt more indulgent.
Chimichurri steak is one of my favourite dishes to eat when I’m out so it’s been on my list of things to make for a while. Tonight, needing a meat fix, I decided to give it a whirl and it the result was delicious. The whole meal is lovely and light and summery with some delicious flavours and textures.
I ADORE avocado. I just can’t get enough of it but it is quite pointy. As a result, I’m always trying to find new ways to include it within my meals so that I can both enjoy it but keep the points low. This recipe is an ideal was to do this. By scooping out some of the avocado to make room for the egg you reduce the points by another half. I reserved the avocado I scooped out and have kept it for tomorrow’s salad!
I love eggy bread and this morning I really had a craving for something a bit sweeter. This was the perfect solution, nice and low in points but full of lovely fresh flavours. It’s the perfect summery weekend breakfast.
This was the lovely starter that I made on my meat free Good Friday three course meal challenge. It’s something that I’ve had a few times in Italian restaurants and it’s always really satisfying. Making a light version seemed like a great way to start off my meat free 3 course meal however if you did fancy a bit of meat, pop a slice of prosciutto on top of the pesto.
When presented with the idea of making a three course meatless meal on Good Friday, I knew I was going to have to get creative in the kitchen and after doing a little research I came across this lovely little recipe online. I made a few of my own amendments to make it both lower in propoints and to make sure it was packed full of flavour and the result was incredible. The smell of the dish was to die for a my sister, who has always been dubious about trying salmon, absolutely loved it.