A recap of my week; from play time with the kids, daily meals and meal prep with my sous-chefs.
My version of a vegan brunch; roasted sweet potatoes with a fried egg topped with crunchy pepitas.
My sous-chefs prepping cookies in the kitchen.
The fruits of their labour; healthy carrot cake breakfast cookies!
Whipped up a yummy parfait with Greek yogurt and homemade date jam.
Savoury spinach crepes stuffed with prosciutto and provolone cheese.
Someone was really excited about painting!
Sometimes you need to just improv for lunch; hummus with rice crisps, vegan bean and kale tomato stew, pickled eggplant, spicy olives, and a fresh avocado.
Dinner on Friday was a fresh, paleo and vegan-friendly avocado pasta sauce for me and the kids…
And a hearty bowl of chicken penne with sundried tomato, portobello mushroom cream sauce for the hubby.
Vegan stew for lunch on Saturday, made with broccoli and sweet potatoes in a ginger-coconut broth.