Flossie

Candyflosslife A Forkful of Summer Starts It is an actual scorcher here, so I’m officially moving into summer food. 🌞This week is very much: grill, toss, spoon, repeat. Buttermilk chicken burgers with avocado dressing With the bank holiday here in the UK and Memorial Day weekend in the US, this feels like the right time for the kind of meals that work in hot weather: something grilled, something colorful in a bowl, a good dressing or sauce, and maybe something strawberry-ish for after. And...

Candyflosslife Crispy, Squeaky, Slightly Charred Halloumi always sneaks back into my fridge around this time of year. The minute the weather improves even slightly, I start grilling things, tossing herbs into everything, and building lunches that can be eaten on the garden patio with a slightly optimistic attitude about British spring. Chickpea & Grilled Halloumi Salad And halloumi really does a lot of heavy lifting. It turns salads into proper meals, works with grains and roasted veg...

Candyflosslife Your gut bugs love plant variety And May makes that feel a lot easier. This is the month where food starts shifting a bit. Or a lot. There's more fresh fruit and veg, and meals start getting lighter. Shrimp Marinara with Cherry Tomatoes And since your gut bugs love different plant compounds, this little May menu is built around exactly that: easy ways to get more color and fiber onto your plate. I still want quick dinners and proper lunches, but I’m also starting to think about...

Candyflosslife A Few Saucy Things for the Long Weekend I am very much here for the lime, herbs, salsa, grilled bits, crispy potatoes and things you can dollop generously over dinner, Cinco de Mayo or not. Adobo oven fries with adobo aioli If you’re planning to grill something, or get messy with tacos at some point over the long weekend, here are three quick things to stir together first: harissa yogurt aioli, avocado lime dressing, and tomato-cucumber salsa. Avocado lime dressing This green...

Candyflosslife Sometimes dinner needs saving, not reinventing Some weeks I loosely meal prep and I'm mildly organized, I even cook from scratch on a Wednesday. Other weeks, dinner needs saving. Because it'll be tragic to start eating toast while standing at the kitchen counter. Canned and jarred foods save dinner time So this week feels like a small celebration of the useful little things that keep dinner going: freezer veg, jars of roast peppers and sundried tomatoes, wraps, leftover...

Candyflosslife A salmon pink week It seems I'm having a bit of a salmon moment over here.I've been working on a longer video about hacks on getting plant variety without fresh veg (stay tuned for that one). Then I realized I ended up with at least three salmon meals by the time I put the clips together. Could it be because I love salmon so much, or maybe because it cooks fast and plays very well with others. Salmon pasta with peas basil and a lemony pesto sauce Salmon gets a lot of attention...

Candyflosslife Loaded Spring Salads Spring salads have to work quite hard for me. I want them fresh and green and full of spring energy, yes, but I also want lunch to feel like lunch. Not a bowl of leaves that has me rummaging for toast an hour later.So this week I’m sharing 3 salads I make on repeat in spring, and every one of them is a proper meal. Asparagus Pasta Salad with Avocado Lime Dressing Asparagus Pasta Salad This week my new recipe for asparagus pasta salad went up on the...

Candyflosslife Resurrect those Leftovers! I love our family's Easter traditions, but they are such heavy work, so I keep the most fun ones: dyeing hard boiled eggs in bright colors is a little bit like meal prep. Because I can turn them into a creamy egg salad for quick breakfasts or during the week. Or these light deviled eggs bites, they are such a classic. Painted Easter Eggs make the best breakfast egg salad Sometimes the best meals come from what’s already in the fridge. And we always...

Candyflosslife Easter lamb, but way easier I do love the idea of lamb at Easter, but not always the reality of doing a whole roast. Especially not the washing up of the roasting pan. But more than anything, I love the middle-Eastern inspired flavors and the layering of this lamb bowl, with pops of freshness, colors and textures. Spiced lamb bowl with hummus and crispy chickpeas So this week’s recipe is my easier version: a spiced lamb bowl with creamy hummus, crispy chickpeas, fresh tomato...

Candyflosslife A Better Lunch Habit Are you here for the protein or the plant forward recipes? Why not have both? This brown rice and quinoa salad is exactly that! It’s packed with protein from quinoa and chickpeas and gut-loving fiber from whole grains and fresh veggies. It makes lunch feel like an actual meal rather than a sad desk compromise. Brown rice quinoa and chickpeas salad with a creamy yogurt dressing So, if you want to build better habits that will take you to that 30 plants a...