Red Velvet Smoothie Bowl

Red Velvet Smoothie Bowl

I don’t hate many foods, and will try just about everything. One food I don’t like however, is beetroot. I’ve never been a fan; I was the kid picking beetroot out of things because tastes like dirt (it wasn’t me being picky either; it turns out it’s a thing).

There have been a few times I’ve happily had beetroot in something though, one was a ginger-beet juice I made a while ago, and the other is the red velvet smoothie bowl I’m sharing today.

Because of the beetroot, my expectations for this smoothie bowl weren’t very high. I thought I was going to get something instagrammable that tasted like shit. I really wanted to try it on the off-chance that it didn’t taste horrible as hell.

Obviously it was good; I wouldn’t be posting about it otherwise, I would have just pretended it never happened.  I’ve even gave some to Phillip to try; he isn’t a smoothie fan, but said it was better than expected, which is a win in my book

If you decide to give to this a try, let me know what you thought.

Red Velvet Smoothie Bowl
Print Recipe
Servings Prep Time
1 person 5 minutes
Cook Time
5 minutes
Servings Prep Time
1 person 5 minutes
Cook Time
5 minutes
Red Velvet Smoothie Bowl
Print Recipe
Servings Prep Time
1 person 5 minutes
Cook Time
5 minutes
Servings Prep Time
1 person 5 minutes
Cook Time
5 minutes
Ingredients
Servings: person
Instructions
  1. Place all ingredients in a blender and mix. Serve with your favourite toppings
Recipe Notes
  • Toppings: I used frozen blueberries, strawberries, kiwifruit and flaxseed, but you can use what ever you want.
  • Dairy free/Vegan: I used almond milk in mine, which worked out wonderfully
Share this Recipe
Powered byWP Ultimate Recipe

Strawberry Lemonade

Strawberry Lemonade

Today, I’m sharing a recipe for strawberry lemonade with you. When I first head about this stuff, it sounded magical and whimsical. I knew right away, it was something I had to try. I’m glad I made it too, because it’s fucking amazing and I’ll definitely be making it again.  Continue reading →

Spiced Prawn Tacos

spiced prawn tacos

Today, I’m going to share a recipe for spiced prawn tacos with you, I feel I need to start this post off by saying that when I first saw this combo of spices and prawns, I wasn’t expecting great things (cinnamon and prawns, what the hell?!)

To be honest, I thought there was no way it was going to work, and my first thought was that it was going to taste like shit…

I’ll pretty much try anything though, so pushing my doubt aside, I decided to give it shot. I’m glad I did, because holy crap, these tacos were fantastic (I actually ended making bigger batch of the spice mix, so I’ve always got some on hand)

If you make these – I hope you enjoy them, and if you do, let me know what you thought of the spice/prawn combo.

Spiced Prawn Tacos
Print Recipe
A recipe for spiced prawn tacos, using cinnamon, cardamom and ginger; this recipe spicy, a little salty and would be great paired with a beer.
Servings Prep Time
4 - 6 corn tortillas 15 - 20 minutes
Cook Time Passive Time
20 minutes 40 minutes
Servings Prep Time
4 - 6 corn tortillas 15 - 20 minutes
Cook Time Passive Time
20 minutes 40 minutes
Spiced Prawn Tacos
Print Recipe
A recipe for spiced prawn tacos, using cinnamon, cardamom and ginger; this recipe spicy, a little salty and would be great paired with a beer.
Servings Prep Time
4 - 6 corn tortillas 15 - 20 minutes
Cook Time Passive Time
20 minutes 40 minutes
Servings Prep Time
4 - 6 corn tortillas 15 - 20 minutes
Cook Time Passive Time
20 minutes 40 minutes
Ingredients
Taco Filling
Spice Mix
Servings: corn tortillas
Instructions
  1. In a small container, combine the spices and set aside. Then chop the prawns, place in a small bowl and cover in as much of the spice mix as you would like (it's completely up to you)
  2. Add a glug of oil and the onions to a frying pan. Cook on a medium high heat stirring occasionally until the onions start to sizzle a little. Add the tomatoes and continue cooking until onions are translucent.
  3. Add the prawns to the pan, stirring occasionally until thooked through. Remove from the heat and serve tacos with guacamole, coriander and sour cream.
Recipe Notes
  • When adding the tomatoes, add some chives or spring onions to add some more flavour.
  • We use corn tortillas, and steam them in non-stick pan without using oil (if you want yours a little crispier, you can fry them in oil until soft)
Share this Recipe
Powered byWP Ultimate Recipe

Review: Sweet As Popcorn

sweet as popcorn

At the Brunch Club Christmas gathering, we were given goodie bags, in those bags we each got a bag of Sweet As Popcorn. I was fairy tipsy  by the time I got home, and so I munched back half the bag before I went to bed and then ate the other half when I woke up. slightly hungover in the morning.

I REALLY loved the popcorn and raved about it all day, but was told I needed to try it while I was sober to see if it was a good drunk me thought it was (if this meant popcorn/eating, I wasn’t going to say no) Continue reading →

Social media & sharing icons powered by UltimatelySocial