Here is how to make plant based nut or seed milks.

Chia Pudding is something you HAVE to add to your repertoire, it is so easy to make! If you follow me on snapchat: ‘sophieluxe’ you will see all of my behind the scenes recipes that I rustle up for you guys and chia pudding always makes a feature.

I have to say I don’t eat pasta very often but when I do I LOVE a good pesto pasta and this one has such a tangy lemon taste complimented with the artichokes and olives! If you are gluten free I have found chickpea pasta recently and it’s really enjoyable.

I’ve been so busy recently I feel like I’ve really slowed down on my food posts! So I thought I’d hit you up with three recipes to make up for it! Salad jars have been around for a while but they are still one of my favourite, most delicious ways…

There is something terribly nostalgic about fruit crumble for me. Growing up in Wales my mum would regularly make crumble with the fruit we would harvest from the garden.

Minestrone Verde is one of my favourite warming, comforting soups. I love the broth that accompanies the vegetables and pasta. I wanted to make something brothy with broccoli and beans and I came up with this.

Oodles of noodles and zoodles….I love this asian inspired dish and the broccoli and cashews make it so creamy and delish! If you are gluten free feel free to just use zoodles or find a wheat free noodle.

I grew up with mum making her signature Lancashire hotpot. I wanted to try and create a meat-free version that still has that comforting gravy and potato taste.

Another cheat day meal to the repertoire….but if you can’t have a cheat day meal on Mothers day, when can you have a cheat meal ?? I have to admit I had never made waffles before.

Finally I made my own version of Sweet Potato brownies and just in time for Mothers Day :) I have been wondering what all the fuss has been about and now I know!

It was a cold, wet, dark and dismal morning. I had walked to work at 5am and had stood training clients for 4 hours with soggy, wet trainers on (NOT recommended) and I was utterly freezing.

YAY!!! It’s soup season….and with the current cold snap in Sydney, this recipe couldn’t have come at a better time!! I made a big batch and froze individual portions for my meal prep 🙂

I thought I would have the summer dresses and sandals on by now but the rain and a=cold has been coming at us in Sydney lately!! I’ve been following my own low-carb program but I was craving something warm with the cold nights we’ve been having!

You know how I feel about meal prep. It’s something I am dedicated to and live by! However……I am only human and sometimes things do just get too busy!

I have a confession…….I’m a condiment addict!! Sauces, dressings, oils, butters – yes please! Vitamix is the PERFECT tool to whip up sauces and marinades to make all of your meal prep and veggies taste amazing!

I know I’ve said it before but fruit crumble is terribly nostalgic for me. Growing up in Wales my mum would regularly make crumble with the fruit we would harvest from the garden. Usually rhubarb, wild blackberries and apples.