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 grilled chicken, pasta salads, brighter plates, berries, herbs, and rhubarb while it’s here.

So here’s a little May recipe list from the Candyflosslife kitchen:

Breakfast: blueberry ricotta toast​

A quick, creamy, berry-topped breakfast for when you want something sweet-ish but still useful.

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​Lunch: chickpea halloumi salad​

This is a loaded salad, and it has the crunch and creamy factor. Salty halloumi, chickpeas, and enough substance to count as a proper lunch.

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​For the grill: harissa chicken skewers​

A good one to start leaning into grilling season, even if you still need a jumper nearby.

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​On the side: roasted pepper pasta salad​

This pasta salad has Mediterranean vibes, and it's perfect next to grilled food, or packed up for lunch.

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​Quick dinner: shrimp marinara​

I make this often when I cook for myself only, it's quick and needs no sides, just a slab of foccacia bread to mop that glossy sauce.

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​Something sweet: rhubarb and strawberry crumble muffins​

A sweet May bake with sharp rhubarb, strawberries, and a crumble top. Basically spring in muffin form (psst... are you thinking to have this for breakfast too?)

Hope one of these spring recipes makes it into your repertoir this week.

And to my US readers celebrating Mother’s Day this weekend, I hope you get fed well (I'd ask for that shrimp Marinara 😉) , left in peace for at least ten minutes, and not asked where anything is in the fridge.

Hit reply to tell me what you'd like to see me making! I read every email!

See you next week!

🩷 FLOSSIE 🩷

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