One of the things I've been trying to work out this last two months, as part of the #RockYourBloggy program (hosted by VegieHead and Robyn Law), is what does my blog mean to me?
When I first started this blog it was a way for me to be held accountable for my journey on this experiment. This is especially evident when you look at the weekly results and the progress photos I put up. Many people wouldn't dream of putting something so "uncut" out in the open for all their friends and family to see.
A part of me also assumed that if I was reading all these health blogs, then so must "everyone else". But it became apparent through feedback and questions from friends, readers and especially visitors when they stayed, that perhaps I had opened up a part of the world that a lot of people didn't really know about or had time to research on their own.
I've come to the following conclusions;
1) I am not a great photographer
2) I'm not trying to steal others lime light
3) I'm not a health coach or medical professional
But...
4) I like searching the internet for health articles that are relevant to my health journey
5) I'm good at reading recipes and working out whether they'll work / taste good first time round
6) I am a novice recipe developer and this is something I want to work on moving forward
7) I enjoy putting this blog together and being able to help those that read it
So where to from here?
From now on I'm only going to take a photo when I feel like it. I'm not going to become a "fabulous food photographer" so I'm not going to waste time trying. You can follow me on Instagram (for photos) and Bloglovin (blog posts) or Facebook (however Instagram and Bloglovin are far more reliable than Facebook for delivering blog posts).
Additionally, unless a recipe is my own creation or from a book (with no online presence) I will only be posting links to the original source/website I found the recipes on, giving that person the full credit to the work they put in to it. PS - typing out all those recipes is bloody hard work and time consuming so major kudos to those who do it.
I will always let you know if I made any variations or have any suggestions on any of the recipes I try.
This brings me to the main reason we are here. My recipe adventures over the last two months!
NOTE: For the full slide show please see original link HERE
When I first started this blog it was a way for me to be held accountable for my journey on this experiment. This is especially evident when you look at the weekly results and the progress photos I put up. Many people wouldn't dream of putting something so "uncut" out in the open for all their friends and family to see.
A part of me also assumed that if I was reading all these health blogs, then so must "everyone else". But it became apparent through feedback and questions from friends, readers and especially visitors when they stayed, that perhaps I had opened up a part of the world that a lot of people didn't really know about or had time to research on their own.
I've come to the following conclusions;
1) I am not a great photographer
2) I'm not trying to steal others lime light
3) I'm not a health coach or medical professional
But...
4) I like searching the internet for health articles that are relevant to my health journey
5) I'm good at reading recipes and working out whether they'll work / taste good first time round
6) I am a novice recipe developer and this is something I want to work on moving forward
7) I enjoy putting this blog together and being able to help those that read it
So where to from here?
From now on I'm only going to take a photo when I feel like it. I'm not going to become a "fabulous food photographer" so I'm not going to waste time trying. You can follow me on Instagram (for photos) and Bloglovin (blog posts) or Facebook (however Instagram and Bloglovin are far more reliable than Facebook for delivering blog posts).
Additionally, unless a recipe is my own creation or from a book (with no online presence) I will only be posting links to the original source/website I found the recipes on, giving that person the full credit to the work they put in to it. PS - typing out all those recipes is bloody hard work and time consuming so major kudos to those who do it.
I will always let you know if I made any variations or have any suggestions on any of the recipes I try.
This brings me to the main reason we are here. My recipe adventures over the last two months!
NOTE: For the full slide show please see original link HERE
Comments / Variations / Suggestions
Raspberry Chia Overnight Oats - The first time we had this we followed the recipe as is (sans banana). The next time I used the Vanilla Bean Roasted Cherries that I've listed. These recipes are simple to make and when layered in a jar as pictured it's certain to impress any guests.
Honey Strawberry Rhubarb Baked Oats - This recipe can be easily adapted to be made as a bulk batch. Simple multiply the recipe by 4 - 6 (depending on the size of your baking dish) and you have a week of breakfasts already to go!
BBQ Chicken Cobb Salad - You don't need to cook the chicken in BBQ sauce, we didn't. You could have any flavour you like (e.g. Chinese-5-spice, Lemon & Cumin or Soy) or simply use a shop bought BBQ Roast Chicken!
Whole-Wheat Couscous Salad with Halloumi & Sweet Potato - We couldn't find any Halloumi the first time we made this so I used Chicken Tenderloins and it worked perfectly! You could even mix-and-match!
Lemon-Garlic Zucchini Noodles with Roasted Tomatoes - We just bought a Spirali from Amazon to make our own zucchini noodles.
Black Bean Burgers with Sriracha Aioli - We made these as per the recipe on the first night, but I found them a bit dry so the next night we had them as wraps (easier to bulk up) with mashed avocado, sliced tomato an grated carrot to add some extra moisture and veggies.
Raw Key Lime Pies - Not limey enough! They need more lime! If I come up with a way to do this without making the mixture too wet I will let you know.
Dairy Free Black Forest Popsicles - These fell apart (e.g. it did not pop out of the mould in one piece), so do what we did and grab a teaspoon and eat straight out of the moulds! Or maybe layer in a big serving bowl and scoop into bowls?
Raw Vegan Tiramisu - I didn't put enough coffee into these and amazingly they tasted like Lamingtons! So not all bad at all.
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