Figs, Tahini and Leftover Salads // Weekly Eats

When it comes to blogging, I have one major down fall. Coming up with ideas – easy. Making the recipes – love it. Taking pictures – no problem. Eating the meals – the more the better. But. By I always seem to just forget to write it. By the time I finished making it (and eating) it all, chosen pictures, edited and re-edited, transferred the pictures to my laptop, remember what I actually did, my momentum goes from ‘omg this is just gunna look sooo bloggable’ (slight exaggeration) to ‘ahh, I’ll write it tomorrow…’.

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Roast kale, tomatoes, pre cooked brown rice/quinoa, torn mozzarella and quartered figs.

So, to try and help actually get a few more posts out there, I’m going to make it (hopefully) a whole lot easier for me and simply group together lots of my meals, write a brief summary of what they are. And that’s it. No fiddling about with converting ingredients or methods etc etc. Hopefully, this way I’ll actually share some more recipes rather then just a hoard of pictures building up on my camera roll. I’m not saying I’ll never post full recipes, but hopefully this way there can be a nice, more consistent, mix!

leeks, broccoli, carrot, pepper red onion  Leftover leeks and broccoli steamed, red onion, carrots, yellow peppers and chives

couscous lentil cumin pot, peas, paprika and green pepper

Couscous, peas, green pepper and paprika

brown rice chicpeas, steamed asparagus, baby corn, carrot, mediteranean veg tahini

Brown rice with chickpeas, steamed carrot, baby sweetcorn, asparagus, mediterranean vegetables and tahini, garlic and lemon dressing (I have a slight new obsession with tahini, hopefully I’ll write a bit more about it very soon) 

Have a lovely end to the week,

Love Vic x

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