authentic living

Tag: real food

Easy Leek and Lemon Risotto with Green Peas and Spinach

Easy Leek and Lemon Risotto with Green Peas and Spinach

Hi Friends, Welcome back to another Kiah’s Kitchen recipe post! Today I am sharing this easy yet delicious Leek and Lemon Risotto with Green Peas and Spinach. This recipe came about for a few reasons, firstly, my lemon tree is doing exceptionally well right now, […]

Easy Sourdough Starter Pancakes

Easy Sourdough Starter Pancakes

Hi Friends, Welcome to another Kiah’s Kitchen recipe post! Today I am sharing these easy and delicious sourdough starter pancakes. As any regular readers would know, I am always on a mission to reduce my food waste (and plastic waste) and cook more from scratch. […]

September Grocery Budget Challenge: Week 3

September Grocery Budget Challenge: Week 3

Hello Friends!

Welcome back to my September Grocery Budget Challenge, I can’t believe we are in week three, where is the month going!

If you missed out on week one and two, you can find them here:

For a quick re-cap, I’ve set myself a challenge to drop our grocery budget to $120 per week for groceries AND household needs (i.e. washing detergent) without sacrificing food quality and sustainability. I am a big believer in cooking from scratch and consuming wholefoods that nourish you from the inside out. To achieve this goal I have been utilising meal planning, zero food waste principles, focusing on wholefoods and getting creative with what I’m cooking. For reference, Nathan and I live about an hour out of Melbourne CBD (Australia) and $120 is a challenge for us without being too unrealistic, previously we were spending over $200 per week on groceries for the two of us!

So without further ado, let’s get into it.

This week’s grocery shop

For the third week of September, my grocery shop came in at $134.46 which is only $14.46 over budget, much better than last weeks attempt! I also used some of the protein money for the month to buy the chicken, fish and eggs so that is not included in the $134 total. I take out $100 in cash at the beginning of the month and use it to purchase any animal protein we need throughout the month. We follow a predominantly vegetarian diet, we have only incorporated animal products since I became pregnant and I will only buy from local butchers and farms. It’s week three and this is the first time I have used any of it for the month of September.

I had to stock up on some more essentials this week, mainly olive oil and coconut oil. I also grabbed some things that were on special which I didn’t actually need such as the organic quinoa, organic canned tomatoes and extra coconut milk and almond milk. If I didn’t do this I probably would have come in under budget (for once!).

I have included a break down below of what I purchased and where!

Local Green Grocer – $55.56

  • Whole Butternut Pumpkin x 3.5kg
  • Brown Onion x 750g
  • Fresh Ginger x 125g
  • Ground Coriander
  • Pink Lady Apples x 2kg
  • Pak Choy x 1 bunch
  • Carrots x 345g
  • Sweet Potato x 1.57kg
  • Leeks x 1 bunch
  • Lebanese Cucumbers x 350g
  • Bananas x 1.8kg
  • Purple Garlic x 1 bulb
  • Avocado x 1kg
  • Zucchini x 245g
  • Broccoli x 865g
  • Green Capsicum x 500g
  • Red Capsicum x 265g
  • Fresh Coriander x 1 bunch
  • Chinese Cabbage x 660g
  • Baby Spinach x 500g
  • Tomatoes x 630g
  • Strawberries x 2 punnets
  • Blueberries x 1 punnet

Aldi – $37.96

  • Organic Milk
  • Organic Yoghurt
  • Vanilla Yoghurt
  • Apple and Mango Juice
  • Flavoured Tuna x 4
  • Sardines x 2 (for the dogs)
  • Organic Coconut Oil
  • Organic Quinoa
  • Choc Chip Cookies
  • WeetBix
  • Rye Bread

Woolworths – $34.40

  • Cobram Estate Olive Oil
  • Earth Choice Laundry Liquid
  • Unsweetened Almond Milk x 2
  • Canned Coconut Milk x 2
  • Organic Diced Tomatoes x 3
  • Organic Soba Noodles
  • Sharp Parmesan Cheese
  • Peppermint Tea

Coles – $6.54

  • Tuna in Springwater x 2
  • Lindt Dark Chocolate x 2

Protein (not included in $120 budget)

  • Chicken Breast from local butcher x 1
  • Fresh Salmon Fillet from local seafood supplier x 2
  • Dozen Free Range Eggs (from family run local farm)

Meal Plan for the Third Week of September

Week Commencing 15/09/19
Sunday Monday Tuesday Wednesday Thursday Friday Saturday
Breakfast Organic sourdough toast with peanut butter or Vegemite and butter Kiah: Overnight oats with natural yoghurt, almond milk, chia seeds, fresh berries and chopped walnuts

Nathan: Weetbix with honey and milk

Kiah: Overnight oats with natural yoghurt, almond milk, chia seeds, fresh berries and chopped walnuts

Nathan: Weetbix with honey and milk

Kiah: Green smoothie made with frozen bananas, fresh spinach, hemp seeds, tropeaka protein powder, natural peanut butter, almond milk, water and ice

Nathan: Weetbix with honey and milk

Kiah: Overnight oats with natural yoghurt, almond milk, chia seeds, fresh berries and chopped walnuts

Nathan: Weetbix with honey and milk

Kiah: Overnight oats with natural yoghurt, almond milk, chia seeds, fresh berries and chopped walnuts

Nathan: Weetbix with honey and milk

Toast with eggs or oats with leftover fruit
Morning Tea Coffee with Karolina at Conscious Cravings Kiah: Homemade apple and cinnamon muffin, raw almonds and cup of tea

Nathan: Vanilla yoghurt and piece of fruit

Kiah: Homemade apple and cinnamon muffin, raw almonds and cup of tea

Nathan: Vanilla yoghurt and piece of fruit

Kiah: Homemade apple and cinnamon muffin, raw almonds and cup of tea

Nathan: Vanilla yoghurt and piece of fruit

Kiah: Homemade apple and cinnamon muffin, raw almonds and cup of tea

Nathan: Vanilla yoghurt and piece of fruit

Kiah: Homemade apple and cinnamon muffin, raw almonds and cup of tea

Nathan: Vanilla yoghurt and piece of fruit

Leftover fruit and cup of tea
Lunch Lunch with Jake and Karolina Quinoa, pumpkin and lentil salad with tahini dressing (tri-coloured quinoa, cooked brown lentils, roasted butternut pumpkin, spinach, cucumber, tomato and avocado) Quinoa, pumpkin and lentil salad with tahini dressing (tri-coloured quinoa, cooked brown lentils, roasted butternut pumpkin, spinach, cucumber, tomato and avocado) Toasted sandwich Kiah: Sweet potato soup from freezer
Nath: Vegetable lentil soup from freezer
Tuna salad (tuna, spinach, cucumber, tomato, sunflower seeds) Leftovers from the week
Afternoon Tea Raw nuts, fresh fruit and cup of tea Kiah: Natural Babybel cheese round and an apple

Nathan: Homemade banana muffin and piece of fruit

Kiah: Natural Babybel cheese round and an apple

Nathan: Homemade banana muffin and piece of fruit

Kiah: Natural Babybel cheese round and an apple

Nathan: Homemade banana muffin and piece of fruit

Kiah: Natural Babybel cheese round and an apple

Nathan: Homemade banana muffin and piece of fruit

Kiah: Natural Babybel cheese round and an apple

Nathan: Homemade banana muffin and piece of fruit

Leftover homemade muffin
Dinner Fresh Salmon fillet (baked) with stir fried Asian greens and rice Chicken and vegetable stir fry (using leftover veggies and one chicken breast) Sweet potato chickpea and spinach curry with soba noodles Sweet potato chickpea and spinach curry with soba noodles Lemon, pea and spinach risotto (add in any other veg on sale) Lemon, pea and spinach risotto (add in any other veg on sale) Date night/takeaway
Dessert Dark chocolate and cup of tea Dark chocolate and cup of tea Dark chocolate and cup of tea Dark chocolate and cup of tea Dark chocolate and cup of tea Dark chocolate and cup of tea Dark chocolate and cup of tea



Breakfast

Breakfast was the usual affair once again, I have overnight oats most days and as the weather gets warmer I’m starting to incorporate my favourite smoothies again. Nathan is quite happy with his WeetBix, honey and milk with a glass of juice. On the weekend we have toast just to change it up a bit (plus I love toast!). I needed to buy the milk, almond milk, plain yoghurt, WeetBix, berries and juice for breakfasts, the remaining ingredients I had on hand.

Lunch

Lunches this week were a bit all over the place! I had planned on meal prepping quinoa, pumpkin and brown lentil salad bowls – which I did and we ate them on Monday. However we then had leftover stir fry that we needed to eat so we both took that on Tuesday, we ended up having toasted sandwiches Wednesday, another quinoa, pumpkin and brown lentil salad bowl on Thursday and then soup from the freezer on Friday. I cooked the lentils from scratch (I always keep dried lentils in the pantry) and we had enough quinoa, lentils and pumpkin to make three salads each, so I put the other two servings in the freezer for next week. I only used half of the pumpkin for the salad bowls as it was HUGE so I roasted the other half of the pumpkin and scooped the flesh into a glass container and popped it into the freezer, I’ll use this to make my delicious mushroom and pumpkin risotto (recipe here) in a few weeks time.

Saturday lunch I had something that most people probably cringe at but my mum used to eat it when I was younger and it’s surprisingly good (plus I’m trying to make sure I’m getting my Omega-3s). I had Brunswick Sardines in Olive Oil on toast with natural tomato sauce and melted cheese, and served some sliced apple on the side and a cup of tea. It was amazing (don’t judge me haha).

Dinner

I tend to plan to cook 3-4 nights per week, the nights in between we have leftovers, this works well for us as it is easy, saves us time, reduces dishes and minimises food waste. One night we’ll usually have fish, we might have meat another night and the rest of our meals are vegetarian or vegan.

Sunday night we had fresh salmon fillets which I marinated in a fresh ginger, garlic, honey, soy and chilli dressing and baked in the oven for 20 minutes. We served these with stir fried veggies (pak choy, carrot, green capsicum, red capsicum and broccoli) using the remaining marinade and some quinoa. A delicious and easy Sunday night dinner!

Monday night we came home from work, walked the doggos and threw together a chicken and veggie stir fry, I used Chinese cabbage, onion, carrot, green capsicum, red capsicum and broccoli along with the one chicken breast. I made a stir fry sauce using fresh ginger and garlic, soy sauce, Chinese cooking wine and natural hoisin sauce. We served the stir fry on rice with fresh cashew nuts, chopped coriander and sesame seeds. There was enough leftover for us both to take a serving for lunch the following day. (Forgot to take photo – sorry!).

Tuesday night I made this delicious Sweet Potato, Chickpea and Spinach curry by Heidi Sze – it was so easy to throw together and full of flavour, I added a little extra sweet potato, and some fresh curry leaves I had in the fridge from a couple of weeks ago and used lemon instead of lime. We served this on organic soba noodles with fresh coriander and black sesame seeds, it was amazing! I definitely recommend this for an easy weeknight dinner.

Wednesday night we got home from work, walked the doggos and had leftover curry from the night before which was even better the next day. When storing soba noodles, you should always store them separate to the curry (or whatever you are serving them with) and to reheat you just immerse them in boiling water for a minute or two and strain. I heated the leftover curry on the stove and when I served it all up it doesn’t even feel like you are eating leftovers!

Thursday night I created this delicious Lemon, Leek and Pea risotto with spinach and Parmesan. When I cleaned out our pantry a couple of weeks back I found a packet of arborio rice that I needed to use so decided that we would be having risotto at some point in September. I have too many lemons on my lemon tree so needed to use some of those and when I went grocery shopping I saw the leeks on special and thought they would make a great addition. The peas I had in the freezer and the spinach is something I always have on hand as we buy 500g (which is a lot) every week to add greens to meals easily. I’ll definitely be putting this one up on the blog!

Friday night we came home from work, walked the doggos and had leftover risotto for dinner, super easy and super delicious! If you are going to reheat risotto, I recommend doing so on the stove and adding a little stock while string to heat through.

Saturday afternoon we went out for coffee at a new restaurant in town, I tried their organic dairy free hot chocolate with almond milk which was amazing.

We then watched the final between Collingwood and GWS (AFL if you are not familiar) unfortunately Collingwood lost, the last quarter was intense though, they fought hard! Once the game finished, it was getting late and it was pretty wet and rainy outside. I really wanted Indian but didn’t want to drive to the next town to get it, so I grabbed the broccoli and zucchini out of the fridge that was leftover from last week and turned it into my own Indian curry – I sent Nathan to the supermarket to grab some naan bread and viola, Indian for dinner but much healthier!

Snacks

Since falling pregnant I have had to snack more than I used to, previously I would have an almond latte as morning tea and a piece of fruit in the afternoon. These days, I take raw almonds and cashews, homemade healthy muffins (I usually make a batch of muffins every Sunday using what fruit we have leftover), fresh fruit and a Babybel natural cheese round. Nathan is somewhat similar although he takes vanilla yoghurt rather than nuts and cheese.

This week I made these Healthy Apple Muffins using leftover apples from the previous week, I had all other ingredients already – they turned out great!

 

I also purchased the apples and bananas as our snack fruit for the week.

At the end of the week I had some leftover sweet potatoes and zucchini so decided to try and make life easier for future me by turning these into a meal for the freezer, I already had lentils, chickpeas and stock on hand so I threw together this sweet potato, lentil and chickpea dahl with zucchini. Dahl freezes really well and it made enough for about five serves so I’ll use that for dinner in the coming weeks.

If you want the recipe for this, I used a combination of this one and this one and kind of made my own adjustments/additions (I can never just follow a recipe haha).

In Summary

Overall week three was a success, only $14 over budget and we had an abundance of good nourishing food that lasted us the week. I tried out some new recipes and Nathan enjoyed eating them! I really recommend giving Heidi’s recipe a go, so yummy and easy!

If you too are looking to cut some money from your grocery budget I hope this has given you some motivation, or at the very least, I hope it has given you some meal ideas and inspired you to do some more cooking from home with fresh ingredients! If you’d like to stay up to date on the remainder of this challenge, feel free to subscribe via email so you receive a notification every time a new post is published.

I’d love to hear from you in the comment section below or over on my Instagram page, maybe you’re trying to cut costs or just looking at ways you can be more sustainable both financially and environmentally, I love chatting about both of these topics.

Until next time, take care!

X Kiah

Easy Black Eyed Pea Curry

Easy Black Eyed Pea Curry

Hi Friends! Welcome back to another Kiah’s Kitchen recipe post! Today I am sharing my delicious and easy Black Eyed Pea Curry recipe! Cooking with black eyed peas is actually new to me, I have never tried them before! I was in my local green […]

September Grocery Budget Challenge: Week 1

September Grocery Budget Challenge: Week 1

Hi Friends, Welcome back to another Kiah’s Kitchen blog post! If you read my last post, you know that I have been on a mission to reduce my spending on groceries without sacrificing quality. I am a strong believer in cooking from scratch and the […]

Coconut Kidney Bean Curry with Steamed Greens

Coconut Kidney Bean Curry with Steamed Greens

Hi Friends!

Welcome back to another Kiah’s Kitchen recipe post, I’m sharing a super delicious, cheap and easy Coconut Kidney Bean Curry recipe!

I have been continuing to read and explore the principles of diet according to Chinese Medicine and taking a more holistic approach to health and wellness. The dietary changes I have been making combined with the continued acupuncture and Chinese herbs has really made all of the difference to my health.

I am focusing predominantly on hormonal health and balance as that is one of the areas I have been struggling with for the past few years. According to Chinese Medicine the kidney system is closely related to the western endocrine system and so to support hormone balance and reproductive health, it is necessary to take steps to support your kidneys. It is really interesting to learn how the organs are impacted by our lifestyle choices and the subsequent impact this has on various aspects of our health, it is quite a different approach to Western Medicine. The emotion associated with the kidneys is fear, so if you have weak kidneys, you are more likely to experience feelings of anxiety and panic (which makes sense given my anxiety). The taste associated with the kidneys is salt, so if you are craving salt it may also be a sign that your kidneys need a boost.

Over the past few months, I have implemented various diet and lifestyle changes to support my kidneys, under the guidance of my Chinese Medicine Practitioner. As a result of these changes and the ongoing treatments from Nashira, my menstrual cycles have gone from being irregular (ranging from 30 days to 45 days long) to being consistently 31 days long for a few months now, which has not happened in the previous 18 months that I have been tracking them! Furthermore, my skin has started to clear up, my sleep has improved and my body is now going through the hormonal changes that it should each month with the rise and fall in oestrogen and progesterone, I feel a lot more connected to my body and my cycle.



Some of the small changes I have made to support my kidneys, include reducing the amount of water I drink each day (I was drinking over 2.5 litres) as this can place stress on your kidneys. I have consistently been drinking a cup of Nettle tea everyday which is excellent for your kidneys and does not contain caffeine. I have also been incorporating a lot of kidney supporting foods into my diet, as well as receiving the acupuncture treatments and Chinese herbs.

According to the principles of Chinese Medicine kidney beans are excellent for supporting your kidneys and heart, in fact a simple meal of kidney beans, rice and vegetables can be an amazing boost for your kidney qi (how many times can I say kidney?). Of course anyone that knows me knows I can’t just stick to a simple meal, so I wanted to come up with something super flavourful and relatively easy that would support my kidney health. The result? This delicious Coconut Kidney Bean Curry with Steamed Greens – it ticks all the boxes! Great for your health, inexpensive, plant based, very nutritious, packed with flavour and easy to make. Whether you feel like your kidneys need a boost or not I definitely recommend giving this one a go, especially at this time of the year where it is important to provide your body with lots of nourishment before we move into winter.

All of the ingredients for this dish should be relatively easy to find, don’t skip on the curry leaves, they add so much flavour and can be found in the fresh herb section of any large supermarket or green grocer. If you make this recipe please let me know how you enjoyed it either on social media (@kiahs.kitchen) or via a comment below. Also please share this recipe with anyone you feel could benefit from it!

Until next time,

Kiah x

Coconut Kidney Bean Curry with Steamed Greens

This is a super simple yet flavourful dish, quick to pull together on a weeknight while still providing plenty of nutrition. Kidney beans are one of the most affordable options for a filling and healthy protein source.

Course Dinner, Main Course
Cuisine Indian
Keyword Easy Vegan Dinner, Kidney Bean Curry, Vegan Curry
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 people

Ingredients

  • 2 400g cans of red kidney beans
  • 1 400g can crushed tomatoes
  • 1 whole brown onion
  • 3 cloves garlic
  • 1 3cm thumb of ginger
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 2 sprigs fresh curry leaves
  • 270 ml can of full fat coconut milk
  • 1 tbsp olive oil
  • 4 servings basmati rice
  • 2 heads broccoli
  • 200 grams green beans
  • 1 bunch fresh coriander to serve

Instructions

  1. Set rice on to cook according to instructions (I use a rice cooker)

  2. Peel and dice the onion, peel and mince the garlic and grate the ginger 

  3. Heat olive oil in a medium saucepan and sauté the onions on a medium heat until golden and translucent 

  4. Add minced garlic and grated ginger to saucepan and stir for a further one minute

  5. Add turmeric, cumin, ground coriander, garam masala and fresh curry leaves (remove stalk) to the saucepan and stir for 30 seconds (add a little water to prevent sticking)

  6. Drain and rinse kidney beans and add to the saucepan along with the can of crushed tomatoes (including their juice) and the can of coconut milk

  7. Stir everything well, bring to a near boil then reduce to a simmer for 25 minutes

  8. While the curry and rice is cooking, chop the broccoli into florets and top and tail the green beans

  9. When the curry has 8-10 minutes of cook time remaining, place the broccoli and green beans in a steamer over medium heat and steam to your liking (I like mine with a little crunch left in them)

  10. Serve rice onto plates, top with kidney bean curry and serve veggies on the side, finish everything off with a sprinkling of fresh chopped coriander 

Recipe Notes

Leftovers can be stored in an airtight container in the refrigerator for up to three days.


Slow Cooker Mushroom and Barley Stew Recipe (Vegan) & Chinese Medicine learnings

Slow Cooker Mushroom and Barley Stew Recipe (Vegan) & Chinese Medicine learnings

Hi Friends! Welcome to another Kiah’s Kitchen recipe post. I recently read a book called Food for the Seasons: Eat Well and Stay Healthy the Traditional Chinese Way by Lun Wong, it was a gift from my mum for Christmas and I loved it! I […]

Dairy Free Pesto Pasta Salad (Vegan)

Dairy Free Pesto Pasta Salad (Vegan)

Hi Friends! I’m back with another recipe for you! It is coming to the end of an exceptionally hot summer here in Australia. As much as I love the sun, the crisp edge in the air as we transition to autumn is very refreshing. One […]

Sweet Potato, Chickpea & Green Bean Curry

Sweet Potato, Chickpea & Green Bean Curry

Hi Friends!

Today I’m sharing my super yummy, super healthy Sweet Potato, Chickpea and Green Bean Curry recipe!

Now for my fellow Australians, I am very aware it is November and we are heading into summer, however, curry is an all season staple for me, rain, hail or shine! Plus, I live in Melbourne, and for the last week we have had peak temperatures of 15 degrees during the day, it’s been so cold that half of the residents of Yarra Glen have started their fires up again!



Enough about the weather, back to the food! This curry is a one pot wonder, it’s very simple, uses whole food ingredients and packs a flavourful punch. I originally got the idea for this after visiting Mildred’s in Soho, London where I had their Sri Lankan sweet potato curry!

If you’d like to give this a go, the full recipe is down below and I have also created a quick video if you’re more of a visual learner.

As always, if you make any of my recipes, please let me know how you liked them by commenting below or on my Instagram @kiahs.kitchen and use #KiahsKitchen on any photos you share, I love seeing feedback and re-creations!

Until next time,

Kiah x

Sweet Potato, Chickpea & Green Bean Curry

This delicious and healthy curry is an easy week night dinner for the whole family which will warm you from the inside out!

Course Main Course
Cuisine Indian
Keyword Curry, Vegan
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 People

Ingredients

  • 2 medium sweet potatoes
  • 1 medium brown onion
  • 4-5 cloves garlic
  • 3 cm piece ginger
  • 300 grams green beans
  • 1 400g can of diced tomatoes
  • 1 400g can of chickpeas
  • 1 400ml can of coconut milk
  • 2 tbsp coconut/olive oil
  • 0.5 cup vegetable stock
  • 0.5 cup cashew nuts
  • 1.5 tsp ground cumin
  • 1 tsp ground corriander
  • 1 tsp turmeric
  • 0.5 tsp red chilli flakes
  • 1 tsp curry powder
  • 1 pinch salt and pepper to taste
  • 1 whole lime
  • 1 bunch fresh corriander
  • 1 cup coconut yoghurt to serve optional
  • 1-2 cups jasmine or basmati rice

Instructions

  1. Peel and dice the sweet potatoes into 1-2cm cubes

  2. Peel and dice the onion

  3. Peel and finely mince the garlic cloves

  4. Rinse the beans, remove the ends and chop in half

  5. Drain and rinse the chickpeas and assemble the spices

  6. In a medium sized pot, heat the coconut oil on a medium to high heat

  7. Add the chopped onion and sauté for 2-3 minutes

  8. Add the garlic and ginger to the pot and sauté for another 1-2 minutes

  9. Add cumin, ground coriander, turmeric, chilli flakes and curry powder to the pot, stir for a further 30 seconds

  10. Add in around 100-200ml of the vegetable stock to prevent the mixture from sticking, then add the diced sweet potato and stir well to coat in the spices

  11. Add the can of chopped tomatoes (including their juice), the drained and rinsed chickpeas and the can of coconut milk, stir to combine

  12. Bring the mixture to a near boil, stir and then reduce to a simmer, leave partially covered for 20 minutes, stirring occasionally

  13. If serving with rice, start cooking it during this time, I added some smokey paprika and frozen peas to my rice cooker for something different, however feel free to keep it simple with plain steamed rice

  14. After 20 minutes, test potatoes with a fork, they should be fairly soft

  15. Add in the chopped green beans and salt and pepper to taste, stir well and cook for another 5-10 minutes depending on desired texture

  16. Serve curry on a bed of rice, top with chopped cashew nuts, chopped coriander and squeeze the lime juice over the top (don't skip this, it adds an extra oomph!) I also add a spoonful of coconut yoghurt (YUM!)

  17. Dig in and enjoy!

Recipe Notes

Leftovers can be stored in the refrigerator in an airtight container for up to three days, or can be frozen for up to one month for best results.

Roast Potato Chunks and Creamy Avo Dipping Sauce Recipe!

Roast Potato Chunks and Creamy Avo Dipping Sauce Recipe!

Today was a very productive Sunday, I had brunch with a few of my favourite ladies, stopped at the in-laws for a quick chat and a cuddle with Nathan’s second cousin’s new baby girl, I dug up the ground in my veggie patch in preparation […]