by Oskar | Mar 10, 2020 | Dinner, Fresh Start, Lunch, Recipes
Serves 1 1/2 butternut pumpkin, cut into 1cm wedges 125g mushrooms, thinly sliced 1 clove garlic, minced 2–3 handfuls baby spinach 1/2 cup veggie stock 1 tsp balsamic vinegar 2 Tbsp sour cream 1 Tbsp feta cheese, crumbled Preheat oven to 220°C. Prep & roast...
by Oskar | Feb 28, 2020 | Recipes, Fresh Start, Snacks
Serves 6 100g diced pumpkin 1 tsp cumin seeds 1 can chickpeas, drained & rinsed 1 Tbsp tahini Juice of 1 lemon 1 tsp sesame seeds 1/2 tsp cumin seeds 1. Roast pumpkin. Preheat oven to 220°C. Place pumpkin on a lined oven tray and toss with 1/4 tsp olive oil and...
by Oskar | Nov 5, 2019 | Blog, My Food Bag
This warm salad is a super easy and filling way to make the most of common pantry/fridge lingerers like capiscum and cauli. Perfect if you don’t have a delicious MADE meal lying around. Feel free to freestyle it with your own twist – salads are so...
by mfbadmin | Apr 11, 2019 | Fresh Start, Lunch, Recipes
#loveyourleftovers. Give leftover veges a second life with the help of delicious Parmesan cheese! Great as a snack or with protein and leafy greens for a healthy lunch, this tasty recipe will become a staple for sure! Serves 1 Ingredients 1/2 broccoli, cut into...
by mfbadmin | Mar 22, 2018 | Blog, My Food Bag
Featuring in our Autumn In Season magazine, this recipe combines different cooking techniques, ingredients and flavours. Toasting quinoa creates a crunchy and nutty texture with a nice golden brown colour. You can store any leftover toasted quinoa in an airtight...
