Save yourself some money and calories and make a super green and comforting noodle dish yourself. Chinese takeaway might feel like a good idea at the time, but it always makes me feel sluggish afterwards, whereas these Spring Green Noodles make me feel full of energy. An added bonus is they are ready in under 10 minutes too!
Eggs are always an easy go-to when it comes to a filling breakfast, and these Eggs Baked in Portobello Mushrooms are perfect for a Sunday brunch, or breakfast when you have a little bit more time to cook your eggs. Protein packed eggs, baked in a mushroom for a low carb alternative to putting them on bread and a layer of chopped spinach for a vegetable portion first thing.
Spicy and crunchy vegetables are the star of this this Vegetable Fajita Grilled Cheese Sandwich. A great way to use leftovers and the perfect vegetable packed comfort food.
Lunchtimes never need to be boring again with these Moroccan Vegetable Rotis with Harissa Yoghurt. Bursting with North African spices, full of colour and a touch of spice, you will never have a boring sandwich again.
This Spring Green Vegetable Gnocchi is all the flavours we love about spring in one bowl. It’s light and fresh and a quick and easy weeknight meal that will boost your vegetable intake.
These mini pizzas use portobello mushrooms as the base instead of dough for a low carb option. You still have all of the delicious topping, but with less calories. With a Portobello Mushroom Pizza, you can add whatever toppings you like to keep everyone happy too.