In the run up to Christmas I’ve been trying to make sure my healthier resolutions don’t go out of the window! It’s been tough, especially with recipe testing for Baby A’s birthday to do, and the ever-present stash of homemade mince pies – I know, I only have myself to blame. I do enjoy the way the gym empties out as people’s party hangovers kick in though!
You will see I’ve been using my spiraliser a lot – the winter root vegetables that come in our weekly box really lend themselves to making noodles. The Inspiralized blog has some great ideas for using them.
Gammon steak with pineapple and mango salsa. This was an ‘Easy Cook’ job from Waitrose, I paired it with cauliflower ‘rice’, peas and black beans.
I made this parsnip and dolcelatte risotto using spiralised chopped parnsnip as well as roast parsnip. To keep the Gluten Eating Husband happy, I used half rice/half parsnip rice.
A spirally theme is emerging! This is a quick mushroom fricassee made with cashew cream and served with spiralised turnip noodles.
Baby A’s first birthday cake! You can find my recipe for dairy and refined sugar free carrot cake here.
I hadn’t made my own sushi in years! I obviously need a little practice but this was a lovely treat. Baby A loved the sticky rice. The Clearspring sushi rice, nori and pickled ginger are labelled gluten free.