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 know it might seem like a weird combination but this sushi is a real hit in our household. It’s a great lunchtime or snack option.
Sushi is a perfect first finger food and an easy way to fill little tummies. This version is made without seaweed and you can add other fruit (or savoury) combinations to suit your tastes.
Sushi also isn’t that hard to make, so don’t be scared off! It can be made and on the table within 30 minutes and that includes the cooking of the rice.
It seems like this week is all about slices for me! But really who doesn’t love a good slice.
Although I have to confess, this egg-free, sugar-free muesli slice is only partly my recipe. The initial inspiration for this came from one of my friends who I’ve known since high school. She has an eight-week-old baby girl and goodness knows how she had the time to come up with a slice recipe while juggling a newborn, but she did and it was pretty darn amazing.
I just made a few slight changes and additions and she’s given me permission to share it with everyone here.
For me, there’s nothing better than a warm piece of banana bread straight from the oven and smothered in butter. I feel even better when I eat this version because there’s absolutely no refined sugar.
It’s so soft and moist on the inside and has that little bit of crunch on the crust. DE-LISH!
Whenever I cook these muffins the entire house smells AMAZING. I’m a sucker for a freshly cooked muffin, straight out of the oven and these babies do not disappoint. They are not only tasty and good for you but they’re also super easy and quick to make.