We know, we know – we haven’t done one of our own recipes in a while. Truth be told, we have been filming and making things behind the scenes – it’s just been a case of life getting away from us. R has been working on several projects, including heading up London Runway as Chief Editor, while J recently changed jobs after coming back from a trip to Australia. Then this was all followed up by lots of events and some sponsored/gifted posts, which you’ve been seeing lately.
We’ve got another exciting video for you today, as we tried out the Gluten Freegan coffee cake mix! We received this packet free of charge to provide you with an honest and unbiased review. It was perfect timing as I am still struggling to cut out lactose from my diet, and being both gluten-free and vegan, the range has a lot of options for me.
This recipe is one we’ve been really excited to share with you. These carrot and coconut energy balls are honestly the best energy balls or bites I’ve tasted. I tend to keep some in my bag whenever I go out in case I need a boost, so I’ve tried a fair few – both making our own recipes, following others, and purchasing them pre-made.
This week’s recipe is a twist on a classic – as you know we love to do. We started out thinking about a Buddha bowl, and how to put it together in an interesting way. After seeing them cooked as parcels in the oven, we were pretty disappointed to find out they weren’t served as parcels – and thus this idea was born.
We’re back after a teensy bit of a winter break with a brand new recipe that definitely brings the warmth: toasted burritos. This dish pays homage to Mexican traditions and is perfectly attuned to both our tastes and what we normally have in the fridge – basically, it’s the kind of thing we could make any night of the week.
This week we’ve got a new recipe for you: green bean puree burgers. These are, and I’ll be the first to admit it, a little bit weird. Alright, maybe a lot weird. In fact, they may even be an acquired taste. But if you LOVE green beans, you’re going to like them.
This week’s recipe is a little late to give you all time to recover from Christmas, and these black bean dip burritos might be just what you need as an antidote to the festive menu. They’re a little bit off the beaten track as we’re actually making a dip, but it also works as a fantastic burrito filling.
This week our recipe is oh-so-indulgent pear French toasts, drenched in sweetness and perfect for special occasions. If you ate these every day you’d probably end up diabetic, but for a festive treat, they certainly do the trick.
We had these for an early lunch/late brunch and even then the sweetness was very heavy, so if you don’t have a sweet tooth, they probably won’t be too your liking. But if you’re the type to pour sugar over your cereal, they will go down a storm.
This week we tried something a little different: a Christmas tree made from mince pie filling and covered in melted green chocolate, because why not? It’s a little messy and we’re definitely not dessert experts, but this is something you can elevate and bring your own flair to, especially if you’re already a master at cake decorating!
We have continued our exploration of Korean food with a bulgogi tofu recipe this week, which you will find at the end of this post along with a video. I went a little bit crazy and prepared a little bit of a Korean feast for the two of us, which was a lot of fun to make!