I've always been a savoury muffin kinda gal - so delicious toasted and can make for the perfect afternoon snack, breakfast or even lunch served with a hearty side salad.
These muffins have a couple of tablespoons of left over pesto sauce through them which tastes like heaven! If you don't have your own pesto recipe, you can use this one from my pesto salmon pasta post.
When it comes to meal prep for the week, baking is always an easy option and a great way to get multiple serves from one dish.
This frittata can be adapted to include any of your left over veggies from the week - simply add herbs and eggs and voila! Packed with nutrients and delicious as either a breakfast option with some avocado on the side, or a lunch dish with a fresh side salad.
Nothing beats a freshly baked warm chocolate muffin straight out of the oven... turning baked treats into whole food eats can be tricky at times (especially when it comes to getting the kiddies tick of approval!).
These muffins are super easy, and so delicious!
Some of the main ingredients which are in abundance during winter are our root vegetables – carrots, beetroot, pumpkin, sweet potato, parsnip… as well as our powerful greens which aid with detoxification such as broccoli, Silver Beet and Brussel Sprouts.
What better way to get the best out of winter then to combine all of these healing foods into one dish! These roasted veggies are super simple but packed with flavour – use them as a side dish or put them in a bowl with some quinoa, herbs, rocket and lemon juice for an incredible winter salad.