Tender and sweet winter root vegetables coated with the most amazing (and simple!) honey glaze, all roasted in the oven until the outsides just start to turn brown and caramelise. These honey roasted carrots and parsnips are so good you’ll hardly have room for anything else on your plate this Thanksgiving or Christmas!
A crispy, crunchy homemade hash brown cup loaded to the brim with ooey-gooey melted cheddar cheese, chunks of juicy smoked ham and a soft-baked egg on the top. These Monte Cristo Hash Brown Breakfast Cups should definitely be making an appearance at your breakfast table this weekend!
Crisp and crunchy on the outside, soft and packed full of delicious, wholesome ingredients on the inside – this easy and quick breakfast burrito is everything you want from a morning meal without the hassle of getting up early to make it or hit the shops for unusual only-ever-going-to-use-once ingredients!
Get rid of the sugar, oil and cream cheese frosting in carrot cake and you’re left with a pretty healthy dessert. And that’s exactly what I’ve done here – got rid of all the unhealthy ingredients to create a dessert that’s still sweet and satisfying, but much lower in fat, sugar and calories. Plus, this cake only makes one (albeit rather generous!) portion, making it impossible to over-eat and it takes less than 5 minutes to make from start to finish, so you’ve got no excuses – no matter how hungry or busy you are!