Hello hello, you lovely lot! How are your weekends coming along? We popped out to a wonderful stay and play cafe yesterday for lunch, a place where you can have a bite to eat and they have an area for your little ones to play full of toys. The salad that I had was lovely and they only use local ingredients, I’m all about supporting small businesses nearby. While we were there I spotted this Random Acts of Kindness board and it’s probably the loveliest thing that I have seen in a long time. Customers have paid for tea, coffee or a play session in advance so that others who can’t afford to can, such a heart-warming moment!
What I’ve Been Eating This Week
First off, let’s start with that salad that I ordered at the play cafe. I ordered the goat’s cheese salad with apples and balsamic glaze. It wasn’t how I imagined, the goats cheese on toast was a lovely touch because I expected it to be crumbled over the top, so good!
When walking back to the car a cracking little independent coffee shop caught my attention. I’m trying out more independent places instead of the high street chains for a change and I think they have a lovely vibe about them. I picked up a chai latte and I couldn’t resist this lemon shortbread too.
This was one of those lunches that was totally random, thrown together but turned out great. There were some tortilla wraps leftover in the bread bin that needed using up so I made a quesadilla by stuffing it with scrambled eggs, avocado and cheese with some spicy salsa on the side.
These Bol healthy ready meals are great for when you don’t have time to cook or feeling too lazy like I was the other night. Sri Lanka Lentil Sambar is something that I’ve never tried before even when we were in Sri Lanka and it’s definitely worth a try, I really enjoyed it!
Kale isn’t something that I normally put in my green smoothies because the stalks don’t seem to blend that well and it ends up being too bitty (is that even a word?!). All hail the Nutribullet as it blended it up like a dream! This one was just kale, banana, cashew nuts, almond milk and vanilla protein powder. I think I will be having this again this morning after all those Halloween sweeties I ate last night.
Check this out! One of my recipes has been featured in the latest edition of Thrive. I’m such a fan of this magazine and feel so honoured to be a part of the autumn issue. It’s always exciting to see your name in print and surreal to see your recipes laid out so professionally.
This here is our Halloween pumpkin, well our second one. I posted a photo of our first on my yesterday. I made the rookie error with the first one thinking that you had to bake the pumpkin to remove the flesh, don’t ask me why because I don’t know either! Luckily 10 minutes into the baking I Googled how to carve a pumpkin and quickly removed it from the oven.
We ended up with a sweaty pumpkin with burnished skin, however despite my mistake it did make it easier to carve and it did look pretty all lit up with the lights turned off. This is the first time we have ever celebrated Halloween and it was really cute seeing all the little trick-or-treaters turn up at the door in their costumes. I’m actually quite jealous as I wasn’t allowed to go trick-or -treating then I was a kid, it does look like fun!