♥ Mango Mint Vegan Ice Cream
Mango season is reaching its end – sad times. But if you want that taste for a bit longer, keeping a tub of this refreshing and sweet ice cream in your freezer is the perfect way to preserve that lovely fruity flavour for a couple more weeks.
Here is how I made my Mango and Mint Vegan Ice Cream. The easiest, freshest, lightest, lowest calorie ice cream I have ever made!
Full recipe details follow.
Continue reading “Vegan Mango Mint Madness – Low Fat Ice Cream The Nice Cream Way”
♥ Peppermint Vegan Meringue Melts
I’ve been itching to try out egg free meringue for ages. I first heard about the phenomenon after seeing an Instagram post claiming a photograph of brightly coloured orange and pink meringue kisses, plump and beautiful, were completely vegan.
Vegan?! Meringue without egg white? But how was this possible? What could it be made of? I was instantly intrigued. Continue reading “Peppermint Vegan Meringue Melts”
♥ Courgette Pizza Boats
September. And it is still so hot here in Dubai.
As a result, I have been looking for light and nutritious options to eat especially after the indulgent summer holidays! The main mission, however, is not wanting to give up on fun and flavour.
These loaded courgette boats have all the taste of pizza without the carb overload and bloated feeling afterwards.
The firm texture of courgette provides the perfect vessel for tasty baked tomato sauce and tangy melted cheese. Gluten-free, delicious and a great way to get extra vegetables in your diet. Brilliant!
Continue reading “Pizza Without the Guilt”
♥ Jammy Biscuits
These yummy little numbers are a great way to treat the kids, not only for eating but having them help with the baking too.
With simple staple ingredients and only 15 minutes baking time, these biscuits are a wonderful idea for an unplanned activity if you’re at home with the children this summer.
Buttery, flaky, crisp and sweet. Continue reading “A Buttery Jammy Simple Snack”