Mother’s Day is almost here and I am sure it will be quite unique for many of you. Some of you may be virtually connecting whilst the rest of you will be at home.
I’m fairly certain that most of you will be opting to cook for mom this year and I think my healthy chocolate rose pudding is the perfect choice. It’s easy to make, tastes indulgent yet healthy and won’t leave mom feeling stuffed and bloated!
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This recipe was actually inspired after I had made baked stuffed eggplant (which I will also be posting soon). It awed me how easy it was to make and how delicious it was. It made me think this must be possible with other vegetables too.
And voila, I decided to make healthy stuffed mushrooms which I am so excited to share with you!
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Thai foods are comfort foods for me. Considering that I lived in Thailand for 8-years, it isn’t at all surprising to me. It causes some funny arguments with my husband because his comfort foods are burgers, burritos, etc and he can’t fathom how a big bowl of noodles can comfort me!
Thai chicken cashew is a stir fry that I love eating in Thailand and I set out to find a wonderful homemade version. I’ve adapted a recipe from the wonderful Leela Punyaratabandhu to bring you my healthy Thai chicken cashew, as well as a vegan tofu version!
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