I was lucky enough to be chosen to join in on the #instaweanteam challenge on Instagram this week. Every week a group of great bloggers choose an ingredient and come up with a recipe each on that specific ingredient.
This week was MANGO week. Which was perfect because I absolutely adore mangos.
I love baked beans. Often, if I just want something simple for dinner I’ll whip myself up some baked beans and avocado on toast.
Canned baked beans are great, but they generally contain quite a bit of added sugar and salt. This homemade version is so simple, is added sugar and salt free and tastes absolutely amazing. You can keep any leftovers in the fridge or even the freezer.
Fritatta is one of my favourite easy dinner recipes. It can be on the table in less than 20 minutes and is absolutely delicious with a big side salad.
It also makes for a perfect breakfast and lunch option too.
A lot of people often ask me if I don’t eat eggs or if eggs are bad for you because many of my recipes are egg-free. The answer is ABSOLUTELY NOT!
Eggs are one of the most nutritious foods in the world. They are a high quality protein and a great food to feed kids because the protein helps to support their growth. Eggs also contain folate, vitamin A, iron, zinc, iodine and omega-3s.
I’m sure I’ve said it before but breakfast really is my favourite meal of the day. Often I’m thinking about what I’ll have for breakfast the next morning at night before I go to bed.
This berry nice porridge (sorry, just had to use that pun) is so quick and simple to whip up and makes for the perfect healthy weekday breakfast.
It’s one of my go-to staples for Molly, because she loves porridge for breakfast and can be on the table in under five-minutes.
These are such a yummy option for breakfast, lunch or snacks throughout the day.
They’re packed with extra nutrients from zucchini and cheese and are great with a bit of homemade tomato relish, some butter or just plain.
An excellent savoury alternative for breakfast for those not-so-sweet-tooths.