Hope your all enjoying Halloween! I have a yummy pumpkin recipe coming up in a moment, but first Vegan Mofo!

Vegan Mofo is coming to an end for this year, I’ve tried to post as much as possible on the theme of cheap and affordable vegan recipes – here’s my collection!

• Easy Peasy Cider Bread
• Healthy Feast Salad
• Autumn Grain Bowl
• Cheesy Millet and Kale Salad
• Spinach, Barley and White Bean Soup
• Lentil, Apple and Sage Stuffed Squash
• Sweet Autumn Squash Dip

I also did a couple of themed posts including:

One Year Veggie

The Weekend Cook Up Session

I thought I’d finish up with a lovely recipe I made over the weekend using some super cheap seasonal ingredients: Pumpkin & Spinach Curry!

I love curries but I used to be put off making them because a lot of recipes have a huge list of different spices or fresh chillies. I eventually discovered a nice simple blend of kitchen cupboard spices that I use as a base for all my curries – garlic, ginger, garam masala, ground cumin and ground coriander. Some times I add other spices depending on the flavour but I’ve found that this simple blend works really well – its probably not very authentic, but it tastes good! I also made use of a £1 pumpkin and a 50p bunch of spinach for this recipe and along with using dried and cooked chickpeas, this is super cheap and tasty!

Pumpkin Spinach Curry (Vegan, makes 2 servings)

• 1 clove garlic, minced
• 1 inch minced ginger
• 1 1/2 tsp of garam masala
• 1/2 tsp ground cumin
• 1/4 tsp ground coriander
• 1/2 tsp of ground cinnamon
• 1 medium sized cubed and roasted pumpkin or squash (chop and roast at 200c for 45 minutes or until tender)
• 1 cup or 1 tin of cooked chickpeas
• 3/4 cup of coconut milk (I used a 160ml can of reduced fat coconut milk from an Asian supermarket)
• 3 cups of chopped spinach
• Soy sauce or shoyu to taste
• Maple syrup to taste (My pumpkin wasn’t the sweetest so I added about 2 tbsp of maple syrup – so good!)

Begin by roasting the pumpkin or squash and setting aside. Mince the garlic and ginger and fry in a little oil (I used coconut oil) in a medium hot wok or frying pan. Add the spices and continue to fry, taking care not to burn, until they become fragrant. Add the roast pumpkin and stir well to coat with the spices. Add the chickpeas and coconut milk and reduce heat to a simmer. Add the chopped spinach a handful at a time and stir into the curry until its wilted down. Taste and add soy sauce / maple syrup as desired. Serve!

I served mine with some simple brown rice and broccoli and asparagus roast in coconut oil, plus some shoyu roasted squash seeds. It was delicious, and I have to say the maple syrup makes this extra nom-i-lious!

Are you doing anything for Halloween this year? I’m enjoying a pumpkin smoothie right now! Eating lots of pumpkin is definitely my favourite way to celebrate Halloween.

Have you enjoyed any particularly tasty vegan food this month?

Over the last few weekends since I started my Big Budget Challenge I’ve been getting into a regular habit of having a weekend cook up session.

I spend some time in the kitchen on a weekend preparing foods that can be used to make meals during the week, hence saving time and effort in the long run! As a lot of cheap vegan foods like grains and beans require longer cooking times, preparing these on a weekend makes a lot of sense. This also works well for making some raw dishes than need to be soaked or sprouted.

Some of the things I’ve been making on my weekend cook up sessions include:

Grains – every weekend I’ve been cooking up at least 1 1/2 cups (dry) of brown rice as this is one grain that James actually likes! It is also pretty cheap and versatile. In addition to this I’ve been trying out other grains like amaranth and pearl barley.

A protein source – weekend I’ve also been preparing some kind of protein source: a pot of dried beans which I soak overnight on a Saturday and cook on a Sunday morning or I’ve made a batch of seitan or marinated and baked a block of tofu.

Soup – some weekends I’ve made up a pot of soup using up veggies I have available alongside some of the grains and beans I’ve also cooked. I usually make at least 4 servings and freeze most of them in bags for quick lunches.

Veggies – as I’ve been knee deep in squash recently, every weekend I have been roasting up a large one. I love squash as it really is such a versatile veggie – I save some for use in main meals but then I’ve also made some into a dip or pureed it and used it with breakfast.

A dip or dressing or both – Over the last few weeks I’ve used leftover juice pulp to make some garden pate, roast squash to make squash dip, or some of the cooked beans to make a hummus

I like to alternate between making a cooked dip or a raw dip as this gives me a bit of variety! I’ve also sometimes used a dip as a dressing by watering it down or I’ve made up a jar full of dressing, my fave being green goddess dressing! I use the dressing on my big salads or to add extra flavours to dinners.

Nut milk – I have also enjoyed making up a batch of nut milk some weekends. I like to alternate it with using a carton of a non diary milk as most cartons of milk are fortified with calcium, B12 and vitamin D so I like to make sure I’m getting that added nutrition too. I usually use the raw nut milk as a base for raw breakies.

Dehydrated goodies – Most weekends I have the dehydrator on with something ‘un cooking’ – I’ll make raw crackers using up the pulp from my weekend green juice, dry out some soaked nuts and seeds with flavourings for use on top of salads or be making raw cookies or granola with the leftover pulp from making nut milk

Sprouting – I usually have several jars on my counter top soaking nuts and seeds for the raw recipes or sprouting alfalfa for use in salads or on top of soups during the week.

I know all of this probably sounds like a lot of work but it usually only takes a couple of hours max if you multi task – a few minutes to measure out and soak beans, nuts and seeds on a Saturday then an hour on a Sunday while the grains and beans are cooking and the squash or tofu is roasting, plus and additional half hour to get the food processor out and blend a few things up. What you get in return for spending this time is a smaller grocery bill and a much less stressful week!

With all of these things cooked and prepped and sitting in the fridge, sorting an evening meal out is more a case of assembling the ingredients and a bit of reheating than actually cooking.

This weekend I made some raw cashew butter, hummus, roast squash, roast some squash seeds, cooked some quinoa (I’ve got wholemeal wraps for James this week instead of rice), cooked some adzuki beans, set some alfalfa seeds to sprout, made a couple of cups of pumpkin seed milk and put some raw crackers in the dehydrator (made using the leftover juice pulp from my weekend green juice and the pumpkin pulp from the milk). Out of these I plan on making:

• Salads topped with hummus
• Hummus with veggies and raw crackers for snacks
• Adzuki beans, squash and quinoa Buddha bowls
• Adzuki bean salads with alfalfa sprouts
• Two raw breakfasts with pumpkin seed milk – a green smoothie and perhaps a chia pudding or buckwheat cereal depending on what I fancy.
• I’ll probably have some squash still left mid week so I might puree it and add to breakfasts, make a dessert with it or add it to salads or stir fries.

I also made enough caramelised brussel sprouts to go with another couple of meals too. Apart from chopping and steaming a few veggies, plus assembling and toasting some wholemeal wraps for James, I don’t have much cooking to do until half way through the week when I’ll probably just either make something quick and easy like a stir fry, or I’ll raid the freezer for some stew or curry I’ve batch cooked. Much less stress in the kitchen after a long day at work!

Do you have a weekend cook up session? How do you do yours? What’s your favourite foods to prepare and how do you use them during the week?

I realised over the weekend that it was coming up to 1 year since I became vegetarian! I had to check back over the blog as it was more of a gradual shift in diet. I think my last ‘meat’ meal was a Turkey Subway with chilli sauce, I kind of wish I’d had something a bit nicer!

I can’t believe that a whole year has passed without meat, and I can honestly say I haven’t missed it one bit. Why would I when I’ve been eating meals like this?

Roast Vegetable Curry 

Vanilla Cupcake with Vegan Coconut Icing 

Warm Sweet Chilli Sweet Potato Sesame Salad 

Chocolate Mint Raw Vegan Cheesecake from Aloka in Brighton

Sabra hummus topped salad beasts

Smoked almond sesame tofu with brown rice, roasted veggies and spicy peanut sauce 

Baked Tempeh with roast veggies and almond butter sauce

 Strawberry Coconut Oaty Buttery Bars (vegan)

Just a few of my favourite meals and treats over the last year, and yes they are all vegan! My diet has transitioned to almost 100% plant based – I do still eat honey and some trace dairy in things like chocolate, but apart from that I haven’t had any diary or eggs for about 6 months. I’ve always tried to take a flexible approach to veganism, one which balances my bodies needs with my beliefs. The two big influences in my shift in diet were really due to reading The Kind Diet and Eating Animals (amongst other considerations of course)

I absolutely love eating this way, I feel the healthiest and happiest I have in years, and recently I have become a lot more confident in talking about why I choose to eat this way. I’m also starting to become more aware of the wider vegan lifestyle – which of course involves excluding all animal products such as leather and wool clothing. I’m completely honest in this being something that I’m working towards, and I still do wear my existing leather clothing etc.

As I’ve said many times before, I really don’t judge people on how they choose to eat. I eat to like this because it is right for me, but I’m well aware that following a vegetarian or vegan diet may not be for everyone. I think having a judgemental attitude does the vegan cause no favours. As one of my work colleagues said, her experience of vegans before me was not good – they were extremely confrontational and aggressive with their beliefs. I do think that following a vegetarian or vegan diet is worth fighting for, but I think leading by positive example is way more effective than being aggressive which simply makes people defensive and closed up to the potential of eating a more plant based diet.

If your a veggie or a vegan how long have you being following that diet? Do you ever get cravings for meat or animal products? I was probably most surprised by my lack of cheese and greek yoghurt cravings, I thought that would have been my downfall! As for meat, I’ve even found that I’m no longer going crazy for substitutes like Linda McCartney Sausages, I’ve found that I’m quite happy eating tofu, beans and more recently tempeh.

For all veggies and non veggies alike, what’s your absolute favourite veggie meal? Without a doubt, mine would involve hummus!

On Friday I discovered a new Asian supermarket in Durham. They had a good range of items including big bags of rice, dried beans, date syrup, coconut jam (I will be trying this!) etc. However, as I’m on a budget I restricted myself to getting just one item. I decided to buy a big bag of green lentils for £1:

I adore lentils they are cheap, delicious, a great source of protein and are much easier and quicker to cook than dried beans. I was instantly reminded of a very tasty combo I’d seen over on Emilia’s blog and as I’m almost knee deep in squash I thought I’d give it a try!

Lentil, apple and sage stuffed squash (vegan, serves 2)

• 1 small – medium sized squash – I used a harlequin squash
• 1/2 cup of green lentils
• 1 onion
• 1 apple – I used a cox apple
• 1 tsp of dried sage

Pre heat the oven to 200c. Cut the squash in half and remove the seeds. Place on a tray and bake in the oven until the squash flesh is nice and tender (for my squash this took 45 minutes). Mean while cook the lentils in 1 cup of salted water. Finely chop the onions and fry in a little oil over a medium heat (I used coconut oil). When the lentils are tender (about 25 minutes) drain and add them to the onions. Chop the apple into pieces and add to the lentils and onions. When the squash is ready, scoop out some of the flesh, making sure you leave about 1/2 and inch of flesh in the skin so it keeps it shape. Add the squash flesh to the lentil and apple mixture and mash together in the pan. Add the sage and mix well. Fill the squash shells with the lentil and apple mixture and return to the oven for a further 5 – 10 minutes to crisp up slightly. Serve!

I served mine with some steamed broccoli and spring greens. To be honest this is so simple its barely a recipe – however it tastes so good you could easily serve this to others and have them thinking you’d been slaving in the kitchen for ages! You could also use any type of squash with this recipe, butternut would be wonderful of course. I’m sure that the addition of some vegan cheese on top would push this over the edge of deliciousness too!

I have to thank blogging for introducing me to the delights of squash, I absolutely love it in almost anything – curries, Buddha bowls, as a pasta sauce, in smoothies…I could go on! What’s your favourite way to enjoy squash?

Madre Labs GIVEAWAY Winners

Shannon @ Healthful Balance

Jemma @ Celery and Cupcakes

Please email me laura@keepinghealthygettingstylish.com with your details!

Big thanks to everyone that entered!

My Big Budget Challenge has been going quite well this week, although we don’t have much left in the grocery budget for next week, I’m going to have to get very creative! I have no ‘pocket money’ budget left either, but at least its only just over a week till pay day! Last weekend I got stocked up with trips to the green grocer, Lidl and Sainsbury’s. During the week I’ve been hitting the Aldi and Lidl stores I have right near my work and I got this great little haul:

Spinach, savoy cabbage, mushrooms, milk , pears, lemons, apples and two huge kabocha squash! These two cost about £5 and to be honest I didn’t need to get them considering I still have 3 left from my squash box. However, I have two rules in life, when you see vegan cake: eat it, and when you see kabocha squash: buy it! Both are rarities that have to be enjoyed when you can get your hands on them!

I also thought it might be good to re visit my list of grocery staples. I’ve blogged about these before and find it so interesting how the list has changed over the months! I’ve been looking at my receipts to identify the common items I buy week in week out:

• Apples
• Lemons
• Salad Greens – romaine and spinach usually
• Cucumber & celery – for green juice on a weekend
• Cabbage greens – kale, spring greens or green cabbage
• Carrots
• Peppers
• Broccoli
• Courgettes
• Mushrooms
• Selection of other in season fruit and veg which right now seems to include cauliflower, beetroot, pears, figs
• Crushed ice – for smoothies and protein ice cream
• Porridge oats
• Tomato passata sauce
• Milk
• Cooked ham
• Eggs (free range)
• Cheese
• Quorn products
• Tinned tuna

Obviously the stuff towards the end of the list are more for James. On a monthly basis I could also add a few things to this list such as tofu, nuts, nut butter, beans etc, but in the past I have bought things in bulk so have a lot stashed in my cupboards! I think its useful to know exactly what you regularly buy so you can figure out the cheapest place to buy it – for me its fresh produce and my green grocers and the discount stores are very hard to beat!

Other Big Budgeters joining in so far:

Sarah @ Every Day’s a Picnic, check out her update and method for roasting squash seeds

Deise Gal @ Witty Blog Name Pending…

Jemma @ Celery and Cupcakes, check out her update here

True Penny @ Cool Beans

Danielle @ Love Life Eat Laugh

Alissa @ Not Just Apples, check out her update and recipe for a lovely sounding chickpea and marrow torte

Sarah @ Sweet Potato Sarah

Sharon@ Bit of the good stuff

Emma @ Coming up easy

Al@ Al’s Food and Fitness

Thanks to everyone for taking part. Check out all of these great bloggers for more healthy living on a budget! 

I have another cheap and cheerful vegan recipe for you! At the weekend I came up with this quick, easy and comforting soup:

Spinach, Barley and White Bean Soup (vegan, makes 4 large servings, adapted from recipe in Sophie Dahl’s Voluptuous Delights)

• Olive oil for frying
• 1 onion, finely chopped
• 2 cups of cooked pearl barley (or one cup uncooked)
• 2 cups or tins of cooked white beans (I used cannellini)
• 2-3 large bunches of spinach or 2 bags of spinach (I used the tougher mature spinach with stems, chopped)
• Hot veg stock (I use hot water with 2-3 tsp of marigold vegan bouillon powder added)

Begin by frying off the onion over a medium heat in a little olive oil. If your using uncooked pearl barley, add it to the pan and cover with plenty of the hot veg stock. Boil rapidly for 10 minutes before reducing to a simmer until the barley is fluffy and tender. If your using cooked barley, add it to the pan along with the spinach and white beans then cover with the veg stock and simmer until the spinach has wilted down. You can either serve chunky as it is or semi blend it which I did using a hand blender. Serve!

I topped mine with a bunch of nutrient dense home sprouted alfalfa seeds. It was delicious!

If your trying to stick to a budget at the moment how are you doing? What are your grocery staples and where is the best value place to purchase them?

 

This is another pretty cheap and tasty vegan recipe I made at the weekend. It uses seasonal cavolo nero kale, combined with quick to cook millet and cashew nuts for a lovely healthy and tasty lunch!

Cheesy Millet and Kale Salad (vegan, serves 2, adapted from Creamy Millet and Kale Salad, Yum Yum Universe)

• Approx 200g of cavolo nero kale (or other kale)
• 1 cup of cooked millet (1/2 cup uncooked)
• 2 tbsp of tahini
• 2 tbsp of nutritional yeast
• 1 tsp of sweet white miso (or can omit as this is not a cheap ingredient! Use a little soy sauce instead)
• 1/4 – 1/2 cup of hot vegetable stock
• 1/4 cup of chopped cashews

Begin by removing the kale from the stem and tearing the leaves into bite size pieces:

Combine the cooked millet with the tahini, nutritional yeast and sweet miso if using.

Gradually add the hot veg stock and stir until the millet becomes thick and creamy – go for a porridge like consistency. The millet mixture should be nice and warm from the veg stock but you could pop it in the microwave to warm up a bit more if needed. Pour the cheesy millet on top of the bowl of kale:

Toss the millet with the raw kale (the heat from the millet will lightly wilt the kale). Divide between two bowls and top with the chopped cashews:

Enjoy!

This is a great way to enjoy almost raw kale without it tasting too tough. Are you a kale lover? I can’t get enough, and I especially love this type of kale that Sainbury’s sell as part of their ‘Taste the difference’ range. How do you like to enjoy your kale? Steamed, stir fried, raw?

I’ve had a much better week than last week on my budget challenge now that we are back to work and in a routine again. I’ve made some great budget friendly meals and have been really good at sticking to my shopping lists and not adding other things to the trolley!

Some of the thrifty things I’ve been doing this week include:

• Continuing to make the most of the discount available at my green grocers and using discount supermarkets like Aldi and Lidl.
• I’ve started to use the Stay Fresh Bags I got from Lakeland a while ago to store veggies in the fridge, keeping them fresher for longer and reducing waste.
• After a tip from the lovely JAG, I’ve started to experiment with using coconut oil as a facial moisturiser. I’ve been alternating it with my usual night cream. I was concerned it would be too oily but it absorbs so well into my skin and leaves it smooth and glowing!
• Now that I’ve used up all of my facial wipes I’ve started to use my Lush Ultrabland face cleanser and washable face cloths to save a little bit of cash there.
• I cooked my first pot of beans from scratch, it was so easy and they tasted delicious
• I made some squash puree (see recipe below!) – anyone in the UK knows how expensive tins of Libby’s are – I’m saving the couple I have in the cupboard for a some thing special.
• Sold a load of stuff on Ebay!

Other bloggers taking part so far:

Sarah @ Every Day’s a Picnic

Deise Gal @ Witty Blog Name Pending…

Jemma @ Celery and Cupcakes

True Penny @ Cool Beans

Danielle @ Love Life Eat Laugh

Alissa @ Not Just Apples

Sarah @ Sweet Potato Sarah

If your trying to stick to a budget right how is it going? I think I’m going to roughly try and stick with making Thursday’s a regular Big Budget Challenge round up post – so if you are posting anything with a budget theme that you’d like to share, or if you’d like to join the challenge you still can, just send me an email with the link to your post!

Now for a great budget busting recipe for Vegan Mofo!

This is a lovely recipe that uses cheap, seasonal ingredients – it really is like autumn in a bowl!

Autumn Grain Bowl (vegan, makes 2 servings, adapted from Pumpkin Apple Harvest Rice from Healthy Happy Life)

• 1 cup of cooked grain of choice – I used a mix of brown rice and amaranth
• 3/4 cup of pumpkin or squash puree – I made my own by blending roasted butternut with some water and a little nutritional yeast in a food processor – much cheaper than Libby’s!
• 1/2 tsp of cinnamon or to taste
• 1 cup of cooked chickpeas (or 1 tin)
• 1 small chopped apple – I used coxes – so cheap right now!
• 1 small finely chopped onion
• 2 tbsp of raisins
• 2 tbsp of walnuts, chopped and toasted if you prefer
• 1/4 cup of fresh parsley finely chopped

Combine the grain, puree, chickpeas and cinnamon in a large bowl. Warm through in the microwave or on the stove for a few minutes. Add the rest of the ingredients and mix well. Serve!

I served mine on top of of a pile of steamed green cabbage with shoyu, yum!

If your not fan of raw onion you can easily leave that out and this will still taste fab, you could even add other veggies such as chopped carrots or mushrooms too, whatever is cheap! This would also make great leftovers for lunch the next day eaten slightly chilled, and you could easily double the recipe if needed.

I’m loving how cheap seasonal produce can be – especially the range of tasty apples available, and of course squash! What’s your favourite cheap seasonal fruit or vegetable at the moment?

Hi everyone, hope your having a lovely weekend! I’ve been enjoying my last few days off before going back to work tomorrow. It was so hot yesterday! I can’t believe I was talking around in shorts and a vest top on the 1st October.

Yesterday we headed in to Durham to get more fruit and veggies from my favourite green grocers. I managed to snag a few pics to show you the awesome range of produce they stock:

Their prices are so good too, I bought two massive heads of romaine, a large cucumber, large head of celery, large piece of fresh ginger and two reduced aubergines (making raw aubergine bacon right now!) for £4.50 with their discount, I love this place!

On Friday I also got my organic veg box delivered – this week I decided to add a squash box to my order:

Holy squash! I’m going to be enjoying these for ages :-)

Last night we went to my gorgeous cousin Catherine’s wedding celebration. She got married in Turkey and this was their big party for all the family:

OOTD:

 Orange floral tea dress: Warehouse, Black jewelled necklace: Next, black bangle: vintage, black skinny belt: Topshop, Black strappy high heels: Dune, Black clutch bag: Warehouse

This wasn’t the outfit I’d been planning to wear, James had bought me a dress as a treat but I noticed it had a stain on it, when I tried to rub it off the water made the mark worse! Anyway, I actually really liked my outfit, especially with the evening having a more summery feel. I also had my hair cut yesterday as it was desperate! Unfortunately this pic doesn’t really show my new hair colour that well, its not a dramatic change from before but it is darker and redder!

This weekend I have also been continuing my healthy feasting and it has been great! I’m feeling really good and have been enjoying some delicious food:

Each morning after yoga I’ve been drinking 6 cups of green juice made from cucumber, celery, romaine, spinach, parsley, lemon and ginger. I’ve had 4 cups first then the other 2 cups later in the morning:

I’ve also been drinking home made pumpkin seed milk:

I drank this straight up from the jar, so delicious sweetened with agave.

I’ve been going for green smoothies around lunch time (basically as soon as I start to feel hungry):

Kale, frozen cherries, raw beet, coconut water, 3 dates, ice, topped with raw almond butter, gojis and cacao nibs

 Spinach, kale, frozen banana, 3 kiwi’s, coconut water, 2 dates, ice, topped with coconut, gojis and black sesame seeds

I’ve also been snacking on lots of apples, giant fruit salads containing pineapple, raspberries, pomegranate, clemintines, melon, kiwis…

smoothies…

Frozen blueberries, pineapple and fresh ginger

 Frozen cherries, 2 pears, raw salted almond butter (try this – it is gorgeous!)

banana, nut butter, honey and bee pollen splits with more apples and nut butter…

and bowls of dried fruit and mixed nuts, delicious!

Yesterday also marked the start of Vegan Mofo! Click the link for more info.

I’m going to take part this year and will be posting on the theme of vegan on a budget! First up here’s a recipe I adapted from Oh She Glows for my healthy feast. This is made with seasonal veggies and relatively cheap raisins and sunflower seeds:

Healthy Feast Salad (vegan, makes 2 – 4 servings, adapted from Detox Salad, Oh She Glows)

• 1/2 head of broccoli
• 1 large head of cauliflower (I used romanesco)
• 2 large carrots
• 1/2 cup of raisins
• 1/2 cup of sunflower seeds
• 1 bunch of fresh parsley
• juice from half a lemon
• juice from 1 clemintine
• 2 tbsp of hemp oil (or olive oil)
• 2 tbsp of braggs 
• For topping (optional) sunflower seed or other nut butter

In a food processor, finely chop the broccoli, cauliflower and carrot then transfer to a large bowl. Add the raisins, sunflower seeds and chopped parsley. Mix the lemon juice, clemintine juice, oil and braggs and pour into the bowl, mixing well. Serve topped with a drizzle of sunflower seed or other nut butter. Enjoy!

This tastes delicious! I don’t mind raw cauliflower but I’ve never been a big fan of raw broccoli, but chopped fine like this it tastes lovely. The sweetness from the raisins really sets this off too, yum!

My healthy feast has been really good, I’ve been quite surprised that I haven’t been as hungry as I expected, especially when sticking to juice and seed milk in the mornings. I’ve also been amazed at the sweetness of my smoothies without having stevia or agave in them, I’ve definitely met my aim of reacquainting myself with the taste and texture of foods without so many added powders and potions! I’ve actually enjoyed it so much I might consider doing this every few months and I think 5 days is just about the right length of time. I still have tomorrow to go but will be easing out of it by eating more in the morning and adding bigger meals.

Sorry for the long post! I’ve just had so much to share from the weekend :-) How has your weekend been? Do you have a favourite place for getting your produce? I love my local green grocer and the discount makes it massively cheaper than the supermarket!

Hope you have a great week ahead!