This week had a good mix of meals from vegan to meat and healthy to indulgent.
MONDAY: BAKED SWEET POTATOES
I've made this recipe a couple of times now and I absolutely love it. My favourite combination is baked sweet potatoes with sharp cheddar cheese and avocado with a little dollop of greek yogurt. I usually throw in some mixed beans on top for a little protein and texture. Try this recipe from Crunchy Radish and experiment from there!
TUESDAY: RATATOUILLE WITH BRIE
Okay okay, so this isn't exactly ratatouille. When I was in Nice I had ratatouille for the first time and absolutely fell in love. Ever since I've wanted to try the dish myself, but have been scared to get it wrong. I tried this adaptation and decided to give it a go. Killian has now requested this recipe again because it was such a hit! I can't find yellow squash here so I use butternut squash and it tastes great. It's definitely a weekend meal when you have just a little bit more time (especially if you're going the butternut squash route and have to cook both the eggplant and squash first) but it's easy enough to slice everything up and have it all prepped. I'd highly suggest checking this recipe out.
WEDNESDAY: RICOTTA & SQUASH BAKE
We're a fan of watching Jamie Oliver's shows. I found this recipe on his website and wanted to try it out. I was a big, big fan. It was creamy and decadent and super easy to make. It didn't taste super squashy, which I was hesitant about. Maybe not the healthiest but with some good pasta, not the absolute worst either.
THURSDAY: SWEET POTATO NOODLES & CASHEW SAUCE
This is a recipe I've wanted to try for a while and was excited to give a go once I'd gotten my spiraliser. The end result? Great taste, not so great texture. I'd like to give this concept another go, though. But after cooking the "noodles", the whole thing had a really slimy texture when combined with the greens and sauce. But the sauce itself came out amazing, and could be a great alternative for vegans who want an alfredo sauce! It's my first time doing a cashew sauce and I was amazed at how easy it was. I'll definitely be cooking with cashews more often in the future.
FRIDAY: THAI PEANUT CHICKEN
I come back to this recipe all the time. I've cooked it in the crock pot and on the stove and by far, crock pot is the best because it gets super tender and becomes more like a sauce with shredded chicken almost. Throw it over some whole-grain rice and add some broccoli for the perfect weeknight meal. I even cheat a little and use Uncle Ben's microwave rice that's ready in a minute so all I really have to do is cook the broccoli and shred the chicken if I choose!
SATURDAY: ZOODLE STIR FRY
I really just used this recipe as inspiration. I wanted to make a noodle-free stir fry, which is quickly becoming one of my faves. I spiralised courgettes (zuchinnis) and carrots for the noodles and did the rest of the stir fry as usual. I threw in a diced chicken breast for Killian but it's an easy vegan meal if you're looking for one!
SUNDAY: BROCCOLI CHEDDAR SOUP
This is another one of my go-to recipes. I usually make it in the autumn and winter but we were having some colder weather and I wanted a little comfort food so I went back to the classic broccoli and cheddar. This is my fave recipe. Add a little bacon and it's even better.