Snacks on the go!Banana choc cookies

 

 

I always find it tricky when I’m out and about to find nutritious and tasty snacks, it’s always so easy and tempting to just reach for something quick and easy like a chocolate bar or processed snack. If you’re like me you’ll just think “I’m hungry and I need food fast!!!”….((((Warning…. I’m a totally hangry kinda girl)))), you do not want to mess with me until I’ve had my food and a cup of tea!

For that reason I like to always be prepared for such occasions! Below are my top 10 snacks on the go!

1.Overnight oats: This is a great option for a healthy breakfast on the go, simply add the ingredients to a jar the night before, pop it in the fridge and grab it as you’re running out the door! Why not try it out this week and prep a few jars of my simple Cacao overnight oats recipe to take with you to work!

2.Baked oats: Not only is this another great option for breakfast on the go but it’s also perfect for lunch boxes or a quick energizing snack during the day! It takes minutes to prepare and even uses up that old banana that’s been sitting in the fruit bowl for the past few days. Here’s my quick and simple Banana bread baked oats recipe.

3.Boiled eggs: Great source of fat and protein, I always cook a few at the start of the week for quick lunches.

4.Trail mix: Simply throw a handful of 2-4 types of nuts and seeds in a bag, along with a small handful of dried food as your choice and there you go you’ve got your own personalized trail mix!

5.Energy balls: These are an absolute winner to have in the fridge, perfect for when that sweet craving hit or to refuel after a workout. Here’s my go to Date and oat energy ball recipe, I always pop a few in a container to take with me when I’m out and about!

6.Hummus: I always make a big batch of hummus, portion it out and freeze it! It’s great to have on hand to add to salads, pittas with  falafel or even just served as a snack with crudites…all of which can be packed into lunch boxes. This Butter bean hummus is super to make!

7.Toasted chickpeas: You can either buy these in a health food store or make them yourself. Simple drain, rinse and pat dry a can of chickpeas sprinkle with spices ( I like cajun spice or smoked paprika and sea salt) and bake in oven for 20 minutes or until chickpeas are dried and crispy.

8.Rice cakes: I usually just buy plain rice cakes and add my own topping…nut butter, avocado, hummus….chocolate spread….the list is endless!

9.Fruit: Just pick your favourite really!

10.Banana choc cookies (recipe below): Great for kids lunch boxes or healthy weekday treats.

Banana choc cookies

2 small bananas

1 egg white

1 teaspoon chia seeds

1-2 square dark chocolate

1 tablespoon peanut butter

2 tablespoon maple syrup

2 tablespoon milk

1 teaspoon vanilla extract

150g oats

1 teaspoon baking powder

Method:

1. Preheat oven at 180c and line a small baking tray.
2. Peel and mash banana in a bowl.
3. Add egg white, peanut butter,maple syrup and milk to banana and mix well.
4. Add oats and baking powder to banana mix and stir until all ingredients are all incorporated.
5. Divide mixture into 12 equal size ball portions, place on a lined baking tray and bake for 10 minutes or until slightly golden.

Mindfulness in the kitchen

I do many mindfulness practices each week, focusing on a particular practice each day such as guided meditations, breathing techniques and gratitude. But once the practice is over I often just dive back into my day thinking I did my mindfulness practice for the day, rather than taking tools I gained through mindfulness and applying them to my daily tasks.

This week started the same as every other, writing my “to do” list and organizing my time, but as I started into my meal prep Sunday evening there was a shift in my energy and mindset. It’s not about ticking each task off the “to do” list and moving on to the next task, its about enjoying the process and being present in what you’re doing rather than trying to just get it done.

I know, “penny drop moment”-I’m sure you’re all thinking I can’t believe it took her this long to figure it out, but I just never pieced it all together. Although building mindfulness practices into my day has been beneficial to my life, I never truly looked at how I could apply mindful practices to my daily tasks and activities.

We can practice mindfulness throughout the day by just slowing down and being present in what we’re doing, particularly when we’re cooking. It’s such a beautiful thing that we’re taking the time to prepare a meal from scratch and nourishing our bodies.

I’m usually rushing in the kitchen but Sunday I slowed down and genuinely enjoyed the process. It was so rewarding and calming, focusing on each step individually-the chopping, sweating and and the simmering. Seeing how each step contributed to the creation of the soup.

When the soup was cooked I sat down and enjoyed each mouthful-savouring all the flavours and textures, I felt so present and calm. I also felt a sense of pride, acknowledging to myself how important it was to take the time out to cook for myself and provide by body and mind with nourishing food.

I hope you find time to enjoy the process of cooking this week.

Peace and love,

G xx

 

 

 

Super simple fish pie

Happy New Year everyone!!!

Welcome to my first blog post of 2019….thanks for dropping by…I know you’re all probably inundated with recipes and New Years blog posts…so I promise I’ll keep this one short and sweet!

Firstly, I hope you all had an enjoyable Christmas and New Year?

I spent Christmas in Ireland, which was so relaxing and calm. We did Christmas our way this year…I prepared all our food on the 23rd, which was the best decision ever as it meant Christmas Eve and Christmas day was spent going for coffee, chatting and walking by the sea!

Prepping ahead really took the pressure off everyone and brought the focus back to what really matters….and that’s, spending time with friends and family or on activities we often don’t make time for such as going for walks or trying out new recipes.

Those of you that have been following me for awhile now will know that I am a big fan of meal prep day to day in my own life (not just on special occasions), I batch cook once or twice a week, filling the freezer with nutritious meals and snacks for the week ahead! In doing this, it enables me to do as we did at Christmas….and that’s spend time on things that add value to your day…family time, exercise, new projects….or whatever you want…..as well as staying on track with eating healthily.

Why not make meal prep/planning one of your New Years resolutions?!!! Even if you don’t plan every meal why not choose one meal a week that you’ll prep ahead…breakfast one week, lunch and dinner another….my blog is filled with loads of easy to follow recipes for every day cooking….why not pick a few and start today!

 

This fish pie recipe is a good one to start with as it’s super easy and one the whole family can enjoy, even those with allergies as it’s gluten, dairy, egg and nut free!

Ingredients:

Makes 2 small pies

250g fish(I used cod but a mix of fish would work well too)

350g potatoes

50g peas

1 portion of parsley sauce(recipe below)

Method:

1. Prepare parsley sauce, recipe below.
2. Peel and boil potatoes until soft, drain and mash as preferred either with butter, dairy-free spread, olive oil, milk, salt and pepper.
3. Poach fish, heat a shallow pan of water, add fish and poach for 10-15 minutes until it’s just cooked. Flake gently once cooled.
4. Assemble pie. Add peas and fish to parsley sauce and gently stir through, transfer mixture to two small pie dishes and top with mash.
5. Bake pie in oven for 15-20 minutes at 180c until mash has coloured slightly.

 

Parsley sauce:

2 tablespoons of butter (non-dairy if necessary)

2 tablespoons of flour (gluten free if necessary)

350-400ml milk (I use rice milk or unsweetened almond milk)

1/2 teaspoon dijon mustard

2 tablespoons chopped flat leaf parsley

Pinch of salt and pepper

Method:

1. Place butter in saucepan and melt. Once melted add flour and mix well using a whisk, cook mixture off for 3-5 minutes.
2. Gradually add milk while continuing to whisk, followed by salt and pepper.
3. Continue to stir sauce over low/medium heat until it thickens. Once thickened, remove from heat and allow to cool.
4. Once cooled stir through chopped parsley.

This recipe will store well in a fridge for 1-2 days.

I hope you enjoy this recipe, please let me know if you try it and tag me on Instagram @kitchentablebaking!

Peace and love,

G xx

 

 

Lentil & butternut squash lasagne

For me there’s is nothing better than starting the week with a freezer full of healthy home cooked meals!

This weeks meal prep was a case of using whatever store cupboard items I had to hand, as I hadn’t time to do a big shop….If you haven’t checked it out already, I did a post awhile back on My top 10 store cupboard essentials, it’s full of tips on how to stock your pantry, to ensure you always have items in the cupboard to put together a quick nutritious meal, even if you haven’t made it to the shop that week!

After a quick scan through the cupboards and vegetable rack I decided to make a ‘Lentil & butternut squash lasagne’…..and what a good decision that was, as it turned out delicious!

This is also a great dish for families doing ‘Meat free Mondays’ or those struggling with multiple food allergies, as visually it looks like a regular lasagne….you’d never suspect that it’s meat free, dairy free and gluten free!

Ingredients:

1 onion

3 cloves garlic crushed

500g butternut squash grated

2 cans green/brown lentils (drained)

1-2 tablespoon maple syrup

2 tablespoon mixed herbs

1 tablespoon oregano

1000g Passata

1 box of lasagne sheets(I used gluten free)

 

Method:

1. In a medium saucepan sweat onion until soft, 8-10 minutes.
2. Add garlic, butternut squash and herbs to the onion mix and cook for 2-3 mins.
3. Next add lentils, passata and maple.
4. Bring mixture to boil, then reduce heat low/medium and cook for 20-25 minutes.

 

 

Bechamel sauce:

2 tablespoons of butter (non-dairy if necessary)

2 tablespoons of flour (gluten free if necessary)

2 cups milk (I use rice milk or unsweetened almond milk)

Pinch of nutmeg (use sparingly)

Pinch of salt

Method:

1. Place butter in saucepan and melt. Once melted add flour and mix well using a whisk, cook mixture off for 3-5 minutes
2. Gradually add milk while continuing to whisk, followed by a pinch of nutmeg and salt.
3. Continue to stir sauce over low/medium heat until sauce thickens. Once thickened, remove from heat and allow to cool.
4. Once the lentil mix and white sauce are cooled, construct your lasagne. Start with a layer of lentil mix, then a thin layer of white sauce, followed by a layer of lasagne sheets, then another layer of lentil mix, another layer of lasagne sheets and finally top with a layer of white sauce. You can sprinkle cheese on top also.
5. Bake in the oven at 180c for 20 minutes or until lasagne sheets are tender all the way through.

Recipe will store well in the fridge for 3-4 days or portion up and freeze for up to 3 months.

I hope you enjoy this recipe, please let me know if you try it and tag me on Instagram @kitchentablebaking!

Peace and love,

G xx

 

 

 

 

Autumn spiced pumpkin soup

 

 

Back with more Autumn goodness this week…..Autumn spiced pumpkin soup!

This soup is perfect for warming you up on a cold Autumn day, it’s also a very healing soup, as squash is packed with vitamin C, while the anti-inflammatory properties of ginger and turmeric aid in recovery, supporting the body in fighting any colds or flues.

In my eyes, soup is the perfect meal prep food- it’s a one pot wonder, high in nutrition and cost effective! I always make it in batches and freeze it for the week ahead, it’s great for bringing to work too….(I find a jar or thermos flask, the best leak proof method for transporting it!)…paired with a thick slice of toasted sourdough, it makes for a filling lunch!

It’s also a great way to introduce the family to new vegetables and flavours, particularly for those that are a bit fussy….i’ts smooth texture lends itself to being alot more approachable to try than the vegetable just being chopped, steamed and put on the dinner plate ( which is equally delicious but not for everyone….particularly those trying a new vegetable!) Why not give this soup a try this week with some of the more fussy eaters in the house and see if they’ll give it a taste?!!I’m sure they’ll love it…maybe make it with a butternut squash first as they’re naturally sweet tasting which will make it even more enticing.

I hope you find time this week to try this recipe out…… I’m feeling very inspired by the delicious Autumn produce available at the moment…expect lots more hearty recipes to follow in the coming weeks!

 

 

Ingredients:

6 (250ml) portions

1 medium pumpkin(or squash, butternut squash works really well too!)

1 medium onion

3 garlic cloves

1 thumb size piece

1/2-1 red chilli

1 scant teaspoon of turmeric

1 eating apple

1/4 can coconut milk

1 organic stock cube

500-600ml boiled water

Salt & pepper

 

Method:

1. Peel and chop onions and add to a medium pan with a drizzle of olive oil and a pinch of salt, cook until soft, about 8-10 minutes.
2. Peel and chop garlic, ginger and chilli, add to onions, along with the turmeric and cook off for 3-5 minutes.
3. Peel and chop pumpkin and apple into one inch cubes, add to onion mix, along with 300ml of the vegetable stock. Cook until soft, this will take up to 20 minutes.
4. Once all vegetables are soften add the coconut milk, remaining stock and blend. Add extra stock if soup is to thick.
5. Taste and season.

This recipe will store well in a fridge for 3-4 days or you can portion it up and freeze for up to 3 months.

I hope you enjoy this recipe, please let me know if you try it and tag me on Instagram @kitchentablebaking!

Peace and love,

G xx

 

 

 

 

Autumn walks & Sweet potato and lentil curry recipe!

 

Autumn is definitely my favorite time of year! Maybe it’s the fact that I was born in Autumn, I just love the crisp frosty mornings, the changing colours of the leaves and all the seasonal produce!

However, I must admit, I really miss Ireland in particular in Autumn….at home this time of the year I would be busy picking blackberries and apples…making jams, chutneys, tarts and crumbles….going for a  walk in the woods….listening to the leaves crunch underneath my boots and preparing the garden for winter….coming in from the cold to bowls of soups and stews….warming up in front of the fire….it’s my idea of bliss and it’s where my heart belongs this time of year!

That said, I am very grateful for all that I have here and all that I’ve learned. I am also very grateful that I live by the sea, where I can go for lovely long walks on cool crisp Autumn evenings, come home to a warm apartment and eat bowls of warm nutritious food, much of which is locally sourced through my local veg box scheme.

I love how the food transitions from summer to Autumn….from cooling crunchy salads to belly warming dishes filled with spices and chunky veg! For me, as soon as the weather starts to turn cooler my body immediately craves curries…curries bring natural warming affects to the body through the blend of spices we put into them, many of which are also healing to our bodies, particularly turmeric. Turmeric is a natural inflammatory and great for aiding recovery from colds and flues this time of the year.

Curries are one of my favourite meals, as I’m sure you can tell by the many curry recipes I have on here, if you haven’t already be sure to check them out!

Gina’s Dal

Mung bean and sweet potato curry

Red lentil, pea and turnip curry

Sweet potato, spinach and lentil curry

I hope you enjoy this curry recipe too. I think it’s my favourite to date!

 

 

Ingredients:

1 medium onion

3-4 garlic cloves

1 thumb size piece of ginger

2 teaspoon curry powder

1 teaspoon black mustard seeds

1-2 teaspoon garam masala

1 can tomatoes

1/2 can coconut milk

1/2 cup red lentils

2 sweet potatoes

1/2 can water

Sea salt

Method:

1. Peel and finely chop onion, add to a large sauce pan with a drizzle of olive oil and a pinch of salt, cook until soft, about 10 minutes.
2. Peel and grate garlic and ginger, add to onions and cook for a further 5 minutes.
3. Add spices to onion mix, cook off for 5 minutes.
4. Peel sweet potato one inch cubes, add to onion mix and stir well.
5. Add all other remaining ingredients to the saucepan.
6. Bring the mixture to the boil, then reduce the heat and cook for 25 minutes or until sweet potato and lentils have softened, be sure to check the mixture every few minutes to avoid the lentils sticking to the saucepan.

Serve with quinoa or brown rice.

Recipe will store well in the fridge for 3-4 days or portion up and freeze for up to 3 months.

I hope you enjoy this recipe, please let me know if you try it and tag me on Instagram @kitchentablebaking!

Peace and love,

G xx

 

 

Quinoa, butternut squash and cranberry salad

Following my How to cook the perfect quinoa post, here’s a quick and tasty quinoa salad! Similar to my other two quinoa salads Lunch box fillers-Quinoa, beetroot, apple and lentil salad & Quinoa, broad bean and mint salad this salad is also great for meal prep and perfect for work lunch boxes!

I created this recipe on my last visit at home in Ireland to serve for lunch to friends and family and it went down a treat, my Mum has made it many times since! This salad is crammed with nutrition and fibre, perfect for building your immunity up for the cold months ahead.

Here’s a brief breakdown of some the common nutrients:

Quinoa: Fiber, protein and essential amino acids

Butternut squash: Contains vitamin A, B and C

Cranberries & Orange: Vitamin C

Local honey: Anti- bacterial properties and contains good bacteria

Apple cider vinegar: Good for gut health and immunity

Pumpkin seeds: Magnesium, omega 3 and 6.

It’s really important when creating lunches or any meals for that matter that you optimize the nutrition of each meal, I always think, does this meal nourish my body as well as fill it? Food isn’t just about creating a feeling of being full, it’s the building blocks to our bodies development and recovery therefore its really important we create meals that provide us with a good balance of carbohydrates, protein and fats, as well as vitamins and minerals.

I find meal prepping really helpful with creating such balanced meals, my fridge staples are a batch of cooked quinoa, roasted veggies, lentils and beans, these ingredients can be quickly thrown together in a variety of ways to create quick, tasty and nutritious meals.

Enough of my chatting, here’s the recipe….I hope it becomes one of your lunch box staples this Autumn!

Ingredients:

Serves 4

1 cup cooked quinoa*

2 tablespoons of dried cranberries

Juice of ½ a medium/large orange

1 teaspoon apple cider vinegar

1 small butternut squash,2 medium sweet potatoes or medium pumpkin

1 tablespoon of olive oil

1 teaspoon of honey

1 teaspoon of fresh thyme

Salt

Toasted pumpkin seeds and pine nuts (optional)

Method:

1. Cook quinoa, according to packet instructions (or see notes*).
2. Place cranberries in orange juice and leave to soak.
3. Peel and chop butternut squash into 1 inch cubes, place in a bowl and add olive oil, honey, thyme and a sprinkle of salt, mix well. Transfer to a lined baking tray and bake at 180c for 20 minutes or until soft. Once cooked remove from oven and allow to cool.
4. Remove quinoa from heat and allow to cool. Also remove cranberries from orange juice, reserving the remaining juice for the dressing.
5. Once everything has cooled, in a large bowl mix the quinoa, sweet potato and cranberries.
6. For the dressing combine the apple cider vinegar with the reserved orange juice, pour dressing over salad and mix well.
7. Just before serving top with toasted seeds.

 

Notes*:

• When cooking quinoa, bare in mind that it triples in quantity once cooked. To cook the quinoa for this recipe, add ½ cup of quinoa to 1 cup of cold water. Bring quinoa to boil then reduce heat to a low simmer, cook until all water has evaporated, this usually takes 12-15 minutes. Once cooked remove from heat and place lid firmly on pot, leave to steam in its own heat for a further 10 minutes.

This recipes will store well in the fridge for 2-3 days.

I hope you enjoy these recipes, please let me know if you try it and tag me on Instagram @kitchentablebaking!

Peace and love,

G xx

 

How to cook the perfect quinoa

I know, I know….bit of a bold title, but I find this method really does produce the perfect quinoa, with a light and fluffy texture. Trust me, it took me awhile to achieve perfectly cooked quinoa, I’m not sure why but it always went mushy on me! But thankfully through much trial and error I have successfully mastered a fool proof method, well I hope I have!

Quinoa is one of my favourite grains,  I always have a bag in the kitchen, its one of my store cupboard essentials as I previously mentioned in My top 10 store cupboard essentials post. Not only is it gluten free, it’s also packed with nutrition, providing a good source of complex carbohydrate and a source of plant protein. Quinoa is also super versatile grain, you can add it to salads, dinners and even add it to your breakfast, I often add a spoon or two to my morning porridge for extra nutrition and texture.

I have a few quinoa recipes already on my blog Lunch box fillers-Quinoa, beetroot, apple and lentil salad & Quinoa, broad bean and mint salad and a few more to come, be sure and check them out!

Here it is…the perfect method for cooking quinoa!

Ingredients:

1 cup quinoa

2 cups cold water

Method:

1. Place quinoa in a sieve and rinse well under cold water, this removes the starch from the quinoa preventing it from going sticky.
2. Place quinoa and water in saucepan and bring to boil.
3. Set timer for 10 minutes.
4. Once boiling, reduce to a medium heat and cook until all water is evaporated, this may take up to 12-15 minutes.
5. Once all water has evaporate remove saucepan from heat and place lid firmly on pot, allow to steam in its own heat for another 10 minutes.

I hope you find this post helpful, please let me know if you try it and tag me on Instagram @kitchentablebaking!

Peace and love,

G xx

 

 

 

Roast vegetable and lentil stew

Home grown & local produce-picture styled and taken by my Mum & Dad

I spent last week at home in Ireland with my family, I had such a lovely relaxing stay, going for lots of walks and spent time in the garden but one thing I will say is…….it was FREEZING over there! The cold Irish weather really made me crave warming stews and soups, with that, I got cooking in the kitchen and managed to rustle up a few new recipes.

This is a really hearty stew and is great for meal prepping ahead of time, it takes little effort to throw together on a Sunday evening, ready for the week ahead. It’s also a very versatile dish, it can be served with pasta, rice and quinoa or even made into a vegetable lasagne.  It also pairs really well with eggs and is delicious served with two poached eggs and a side of sourdough or served as shakshuka, by placing it into an oven proof dish, cracking the eggs on top and cooking it at 180c until the eggs are set.

I made a big batch the first day I was home and it was the perfect comfort food in the evenings to warm up after a long walk with my dog(aka puppy or princess Ellie!)

 

Ingredients:

Serves 4

2-3 red onions

2 courgettes

1 aubergine

1 bulb of garlic

1 can of tomatoes

1 carton of passata

1 tablespoon maple syrup

2 teaspoon mixed herbs

1 teaspoon of oregano

1 teaspoon cumin

200g canned green lentils (drained and rinsed)

Method:

1. Chop red onions, courgette and aubergine into cubes, add to a lined baking tray and drizzle with olive oil, sprinkle with cumin and a pinch of salt. Drizzle garlic with a little olive oil, wrap separately in tin foil and place on tray. Bake at 180c for 25-30 minutes, or until all vegetables are soft.
2. Place canned tomatoes, passata, maple syrup, herbs and lentils into a medium/large saucepan and place on a medium heat.
3. When cooked, remove vegetables from oven and add to tomato sauce. Remove garlic from tin foil and mash 3-4 medium cloves with a fork, add to tomato sauce. (The remaining garlic can be stored in the fridge for up to five days and used to make garlic butter for garlic bread or added to further sauces.)
4. Bring stew to boil, reduce heat and cook on low/medium for 20 minutes, stirring every so often.
5. Serve with pasta, rice or quinoa.

This stew will keep well for up to four days in the fridge or can be frozen for up to 3 months.

I hope you enjoy these recipes, please let me know if you try it and tag me on Instagram @kitchentablebaking!

Peace and love,

G xx

 

Banana bread baked oats

Up until recently I never made or tried baked oats, which is such a pity because they’re so tasty and quick to make, this recipe is perfect for meal prepping as it makes 6 portions, that’s 6 breakfasts prepared in less than 20 minutes!

This is also a great recipe for the whole family, as everyone can customize it to their own liking with different topping or even pop it in their lunch box and eat it on the go! It also helps use up those overripe bananas that are lurking in the fruit bowl and can’t bare to throw out!

On the topic of using up fruit, here’s a few ideas for using it up:

• Peel and chop bananas, pop them into the freezer and add them to smoothies, bananas give such a creamy texture to smoothies.
• Bake up a loaf of banana bread to have in the freezer, overripe bananas make the best banana bread!
• For apples or soft fruits at the end of their life, why not make a quick fruit compote. Simply peel, chop them up and add to a small saucepan with a couple tablespoons of water, 1 tablespoon of maple syrup/honey and a pinch of cinnamon and cook until soft. Most fruits break down well but if not give them a quick mash with a potato masher, then allow to cool and portion up into ice cube trays and freeze. Compotes are delicious added to porridge and yogurt.

If you follow me on Instagram, you’ll have seen on my stories I recently made a quick peach compote using the method above with three very sorry looking peaches and it turned out delicious!

I’d love to hear how you use up your fruit in the comments below?

Baked oats:

Ingredients:

Serves 6

225g oats (I used gluten free)

1 medium banana

1 teaspoon maca powder (optional)

1 teaspoon cinnamon

1/2 teaspoon baking powder

2 eggs

220ml almond milk

1 teaspoon of vanilla extract

1-2 tablespoon honey/maple syrup (optional)

Method:

1. Preheat oven to 180c and line a small baking tin, mine measured 10 x 6.5 inches.
2. Measure out all dry ingredients into a mixing bowl and set aside.
3. Peel and mash banana to puree consistency, add to a separate bowl. Crack and whisk eggs into banana puree, followed by the milk and vanilla extract.
4. Add wet ingredients to dry and mix until combined.
5.  Bake for 12-15 minutes or until mixture has set.
6. Serve heated topped with yogurt and freshly chopped fruit.

Variations:

• Add in a handful of blueberries
• Add a sprinkle of nuts or seeds to the mix
• Add a handful of sultanas
• Add a spoonful of peanut butter

The recipe will store well in the fridge for 2-3 days, or can be portioned up and frozen for up to a month.

I hope you enjoy these recipes, please let me know if you try it and tag me on Instagram @kitchentablebaking!

Peace and love,

G xx