BrunchMain MealPlant BasedSaladsUnder 30Vegetables

Rainbow Roast Vegetable One Pan Dinner


I love a few of  those under 30 minutes, look impressive but easy as sh*t type recipes up my sleeve. Here’s one of those for you.

Besides being a plate of deliciousness, it’s a great way to get veggies in and stretch your grocery shopping out a week. It’s my go-to easy but I still want to pretend I’m eating food/being somewhat healthy meal. 

Six different types of veggies cooked six ways. In fact there’s no real science to this – I cooked it two days in a row, and switched things up both days. If you’ve got a fave spice mix, go for it. Cumin, paprika, tarragon. It’s all on the table (roasted vegetables and herbs and spices, you just can’t go wrong)

You just want to make sure you have,

  1. Lots of different types of vegetables – variety is impressive!
  2. Factor in cooking times and cut sizes for ultimate laziness

It’s really a chuck it all in and pull out dinner at the end kind of dish. It’s somewhat healthy – especially if you’re a high fat – low carber (minus the taters’). If you’re not, well, just call it tasty.

The secret to this dish is being able to put everything in at once, and pull it out in 30-45 minutes, and boom, instant rainbow on a plate. It’s almost like a roast, but with none of the hard work.

Use broccoli, cauliflower, zucchini. Whatever you’ve got in the crisper, just remember – if something takes longer to cook, but it smaller. Cooks fast? Leave it whole or bigger cuts. You’ll get everything cooking relatively evenly.

What makes this taste so good? You’re creating six mini vegetable dishes on one tray. Cut all your veg up, and mix them up straight on the sheet pan. No extra pans, or boards. It’s really that simple.

It’s a throw it in the oven, pour a glass of red and dinner’s done.

Oh and bonus points for lack of dishes.

Yeah, this is one to favourite.

*bonus tip, make double and have a roast veg salad for lunch for the next day.


Throw in some protein for a heavier meal. Sausages or Chicken Thighs, Breast (Larger Pieces) go great. You can throw them in at the same time, just make sure any protein is at a size that will take about 30 minutes to oven cook.

I used some lamb sausages.


Roast6vegeasypan-Finished30 minutes later……

Roast6vegeasypan-DishPlate of deliciousness – so many flavours, all in one bowl

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SaladsSidesUnder 30Vegetables

Eat Your Veg: Warm Zucchini, Parmesan, EVOO Side Dish


Jump straight to Recipe

Sometimes you want something that tastes like it should be bad for you but is bordering on the ‘it’s kinda good for me’.

ZucchiniParmesanGarlic-PrepHere’s your obligatory before shot, plate of vegetables? Nah thanks mate

On our last trip to Europe over the Christmas holidays, J and I spent New Years in Milano, Italy. We gorged on the best pizza, pasta, parma, espresso’s and more! But one dish stood out to me.. Who am I kidding, all the dishes were amazing. But one dish stood out for being seemingly underwhelming on paper but oh-so memorable at taste.

It was a pasta dish with boletus mushrooms and zucchini.

Where’s the meat? If that’s what you’re thinking.. Me too. I rarely find a veg dish that can satisfy me just as much as throwing in a little beef..chicken or fish. But this dish did it.

Handmade pasta, boletus, zucchini pieces and just really really good olive oil. I know, so simple and yet so perfectly balanced and bursting in flavour. Who would think I would be trying to stuff myself with MORE zucchini (and pasta)?

So this is an ode to the zucchini and boletus pasta I had in Milano. It’s missing the boletus and the handmade pasta (I haven’t quite mastered handmade pasta, I guess I’ll need to go back to Milano..) but the zucchini shines in it’s simplicity.

ZucchiniParmesanGarlic-closeup-zoomHere’s the after. Yes please mami – one plate of vegetables for me

Just three main ingredients make up this dish, fresh zucchini, shaved parmesan and a good dressing of extra virgin olive oil.

ZucchiniParmesanGarlic-sideTwirlOlive oil is not your enemy here

ZucchiniParmesanGarlic-sidecloseupOh yeah shake those strips

Call it a salad, call it a warm vegetable dish. Or dish your zucchini up, add some mushrooms and some pasta and pretend you’re in Milano. I don’t care — just enjoy the beauty that is this simple warm zucchini dish. Mangiare! Mangiare!

*zucchini/courgette, whatever you want to call these sexy green vegetables. Just use some nice long ones!

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Crispy Roasted Potato Wedges with Spiced Up Mix


Inspired by travels in Bangkok, a visit to Wishbeer

Living in Bangkok, sometimes you have to hunt to find rare gems. Well we found one! A cosy pub called Wishbeer that specialises in Craft beers. Attached to their pub is a shophouse where they sell all the beers, spirits and glasses they stock on location.

We’d just popped down to pick up some Belgian cherry beers (a few Bacchus Kriek, try them! They’re amazingly rich with a complex cherry undertone) but ended up staying for a few drinks and a bite after discovering the laidback and relaxing atmosphere.

WishbeerEnjoying some beers at Wishbeer

Raclette-at-wishbeerRaclette at Wishbeer

The drinks were flowing so that meant some food to go along with our fantastic beers. While the food wasn’t anything to shout home about, one of the side dishes caught my eye. These chunky crispy roast potato wedges with a side of a mixed bowl of spice.

Potato Wedges at WishbeerThe potato wedges with mystery spice mix

I was sceptical at first (I’m a ketchup and mayo kinda girl) but the wedges won me over. The toasted sesame seeds added a nutty, earthy element and the red chilli flakes gave them a nice kick. With the mix being dry, it allowed the potato to shine and you could appreciate the warm fluffy potato.

These go perfectly with beers – flavours that are fiery but not complex enough to overwhelm the flavours in your beer.

They’d also be a great side for entertaining, they’re so easy to throw together. You can make the spice mix in advance and put your wedges in the oven just before the guests come over. They look great on a table and feel more like a dish than just fries.

A must with these wedges is using salt flakes AND the pink himalayan salt. No subbing the salt flakes! Because the dish is so simple to begin with it comes down to using simple, high quality ingredients. The salt flakes have a fine salt texture, so you don’t get a hit of salt but rather a beautiful layered hit of flavours.


SpicedPotatoes-PrepPotato Prep

SpicedPotatoes-SpicecloseupThe spice mix combined

SpicedPotatoes-midviewTry them for yourselves

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