Oodles of noodles and zoodles….I love this asian inspired dish and the broccoli and cashews make it so creamy and delish! If you are gluten free feel free to just use zoodles or find a wheat free noodle.

I grew up with mum making her signature Lancashire hotpot. I wanted to try and create a meat-free version that still has that comforting gravy and potato taste.

YAY!!! It’s soup season….and with the current cold snap in Sydney, this recipe couldn’t have come at a better time!! I made a big batch and froze individual portions for my meal prep 🙂

I thought I would have the summer dresses and sandals on by now but the rain and a=cold has been coming at us in Sydney lately!! I’ve been following my own low-carb program but I was craving something warm with the cold nights we’ve been having!

GUT HEALTH – we’ve all heard about it, but how can we improve it? Also why is it important? Well….when I think of gut health I think of Fibre as this is what feeds the good bacteria living in your gut…

KONJAC NOODLES I hear you say ??? Yes, they are a thing! The great thing about Konjac noodles is that they are easily digested into the body, great for weight loss, reducing processed carbs into your diet, awesome for meal prep…

I have been putting harissa on everything lately so I thought I’d share with you one of my new favourite combo’s 🙂 No surprises it includes kale and quinoa too! I have been making this so much lately because it is SO YUM!!

I recently came across black bean spaghetti so I wanted to give my go-to spaghetti sauce recipe a whirl with this type of pasta. Black bean spaghetti is gluten free, vegan and I like to buy the organic version.

Its cold so the next few months my recipes are going to be hearty, warming and cosy! I love making soup because it is so nutritious and you can make a big batch to store in the freezer for a rainy day! I wanted to do a kale and bean chunky soup with pesto and I was so impressed with the results – and it’s so easy!

I seem to be taking on a bit of a mexican theme at the moment. It’s completely non-intentional it must be what I am craving! Lets face it when it’s freezing outside a big bowl of warm vegetarian chilli with rice seems to tick all of the boxes.

It’s that time of year again…..and I’m NOT complaining! Its SOUP time. Growing up in the UK I had my fair share of soups and I can’t think of anything more yummy and satisfying on a cold winters day!

I have to say I don’t eat pasta very often but when I do I LOVE a good pesto pasta and this one has such a tangy lemon taste complimented with the artichokes and olives! If you are gluten free I have found chickpea pasta recently and it’s really enjoyable.

I LOOVVEE winter food, especially hearty soups and warming bowls of vegetables and beans BUT sometimes I like a fresh bowl of goodness too. By fresh I mean lots of raw veggies, leafy greens, kimchi and some rice or an alternative.

I know Brussel sprouts seem to be making a regular appearance on my feed lately, BUT I just love them! If you follow me on twitter @sophiebenbow you will have noticed my regular comments 🙂

Winter is coming, which means warming, hearty, comfort food 🙂 There is nothing more comforting than a nice warm curry on a cold night especially when it’s loaded with healthy vegetables.

YUMMM!! Nothing beats roasted vegetable skewers on a bed of spiced warm freekeh. This dish is so good for you, is low fat and easy to prepare! I love the addition of the spiced tomato sauce – I usually mix this through the freekeh which makes something similar to a Freekeh risotto 🙂

I love making a warm salad, especially as it’s now getting a bit cooler over here in Sydney. This is my favourite combination but you could roast different vegetables in the spices such as: zucchini, pumpkin, broccoli, carrots and capsicum.

I just love the combination of fruit, cheese and salad. Now that we are in summer the beautiful varieties of stone fruit around had me excited to create a dish like this.

‘Zoodles’ or ‘Courgetti’ are such an awesome alternative to spaghetti whether you are gluten intolerant or not. They can be served raw or quickly cooked for a few minutes in the pan.

Sometimes (…all the time!) I really crave a big bowl of fresh crunchy vegetables but I find it hard to bring in extra flavours to compliment the dish. I was searching for ways to have a nourishing bowl of goodness with a few tasty extras and I came up with this.