Here in the AM Dietetics household, we are trying to include more plant based meals on the weekly menu. I really like this kedgeree recipe, which includes lentils. It’s great for any meal of the day but I especially like it as a lunch meal, (I’m not a big fan of sandwiches).
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I seem to have gathered quite a collection of cans of chickpeas. The only reason I can imagine is that I must have been going through a strange “prepper” phase. I do love chickpeas, though, so I’d say the truth is that I just said “oh, I could use these” and popped a tin in the cart each time I have been shopping. No problem, finding things to do with chickpeas is fine with me!
So, chickpea brownies? hummus? Curry? Not this time.
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Last week, I had the pleasure of trying these delicious cupcakes made by Nikki Broad, a student Dietitian due to graduate this mid year.
They are vegan, and for those just looking for egg or dairy free – these are your cupcakes!
I am often asked about cake recipes for kids with egg and dairy allergies, so was really pleased when Nikki said I could post her recipe here on AM Dietetics.
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