I just wanted to quickly share a recipe for awesome cookies I found a couple of months ago. I didn’t have to change the original much, only doubled the amount of vanilla.
The first time I made these I split the mixture in half and added cinnamon and nutmeg to one part and desiccated coconut and chopped dried cranberries to the other. They were both nice but I liked the cinnamon/nutmeg combo way more.
Another recipe I make for work lunches quite often. It’s quick and easy, and also packed with veg. I altered the original recipe only slightly, omitting the water because adding it to this salad just doesn’t make sense to me. I also leave out the spring onions and add a bit of mustard and peas.
I’m not a big fan of fish. Lately however, I’ve been trying to include it more in my meals and discovered that I actually quite like salmon. I usually have it pan fried with potato-dill-yogurt salad. It’s very nice but it does get old after a while. Some time ago I found this recipe for salmon chowder and after changing it up a bit, it’s a nice alternative.
For this week’s work lunches I came up with a variation of the recipe I posted before.
I always struggle to come up with ideas for my work lunches. They need to be filling, easy and portable. “Filling” being the key word here.There are a lot of recipes out there for sandwiches, or soups and salads but I don’t understand how something like this can be a proper work lunch. It’ll keep me happy for a couple of hours, if that. Maybe it’s just me but I need a solid portion of protein plus carbs to keep me going. Continue reading
MegiBits 