Pan-Roasted Salmon with Winter Fruit Salsa is a zesty, nutritious and quick recipe: seared salmon topped with a fresh pomegranate, cranberries and apple chopped salad. And it is ready in about 20 minutes, from prep to table! Quick supper, or even an easy festive main dish.
I know that many of you will be gearing up towards Thanksgiving Day. Or maybe you’ve already got your packed planner zeroed in on Christmas or Hanukkah. Menus are planned; the kids have made decorations; everyone’s dietary needs are accounted for. You are perhaps exhausted just thinking about the festive days ahead.
In the lead up to any food-focused holiday we can get so wrapped up in the prep – the running around, the lists, the phone calls and ordering – that we neglect ourselves a bit.
Does that ring true for you?
I’m not a lifestyle blogger. I don’t have soothing words or sage advice. My quotes game is most definitely not on point. For someone who, as a cancer health educator, dispenses advice for a living, I kind of shy away from a bigger platform to offer it. I prefer my advice to be bespoke. I need to know how to tailor it. To see the reaction in your eyes and body to know how to shape the next thought. So, you won’t get lifestyle or personal advice from me. Continue reading
Recently I had a brainwave. Why not ‘parmentier’ celeriac? Celeriac gets little to no love, despite being a fairly credible low-carb substitute for potatoes. It also cooks way quicker. Which is a huge bonus for a midweek recipe. So, despite knowing that parmentier is shorthand for potatoey things, I thought I would cheekily claim a bit of that parmentier action for this recipe. See what you think. And, if you feel weird saying parmentier celeriac, just call it roasted celeriac. 
If you have a hankering for banana bread, might I suggest you give this one a try? Although I have not reinvented the wheel, this is a taste-of-home recipe, adapted from my mother’s one, that deserves your attention. Plus, chances are you have everything you need to get baking. So, curl up with a hot cup of tea and read on. 🙂 
If you are fancying a silky-smooth, super-cosy, creamy-textured vegan soup, this is your lucky day. Especially if you love cauliflower as much as we do. Even if you don’t, the healthy whack of garlic and the deep flavours of Dijon mustard and bay leaves might just tempt you.
Baingan Baharta Pasta is a rather cheeky nod to my favorite Indian side dish. Spiced, but not hot; vegetable-filled, but not “worthy”; this is a tangy, aromatic way to enjoy eggplants and tomatoes. And pasta! And creamy burrata! 
Do you like apple cake? Silly question. Of course you like apple cake.
These cauliflower rösti cakes – like hash browns! – are a delicious and low-carb alternative to the potato version. Serve for breakfast, brunch or lunch with the suggested smoked salmon and crème fraîche. Or, why not pair with poached eggs or slices of creamy avocado? I’ve got a whole list of ways to enjoy these röstis – many suitable for your smallest eaters. 
Coleslaw has got a bit of a bad rap. It’s funny how something where the main ingredients are cabbage and carrots can veer so far away from healthful. But adding in a half cup of mayo can do that to a salad. 😉