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Vegetarian Meals

Breakfast Tacos with Scrambled Eggs and Cheese

I first tried breakfast tacos in Austin, Texas years ago. There they are a staple of food trucks and coffee shops, and for a few dollars you can get a pair of egg and cheese tacos to start your day. They are so simple: warm tortillas, scrambled eggs, some cheese if you like, and a bit of salsa or hot sauce. Sure, you can get fancy. What I love about these is that they are delicious in their basic form, but you can embellish them with any number of tasty add-ins (chorizo, beans, potatoes, avocado, roasted veg). Continue Reading…

Fish / Seafood Meals

Mexican Style Shrimp Cocktail

This is based on the Cocktel de Camarones from our favorite Mexican restaurant in Seattle, La Carta de Oaxaca. We always invite friends over to share, because it’s super easy to make in large batches, it lends itself well to chatting while drinking margaritas, and it’s absolutely delicious. If the ketchup and the clam juice give you pause, think about them as rock-solid supporting cast members. You don’t really notice their presence, but their absence makes a big difference. Continue Reading…

Non - Vegetarian Meals

Friends with Recipes: Chicken Enchiladas


We have another beautiful meal from my lovely friend Nomi today! Her baked gnocchi recipe was super popular, and I have no doubt this one will be as well. Everything Nomi cooks, bakes, sews, etc. is so utterly wholesome and charming; I hope she keeps sending us posts to share!

Bethie xx

(PS: Check out this mermaid outfit she threw together for her daughter last minute. So flipping cute!!)

Baked Enchiladas – by Nomi Olsthoorn

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Non - Vegetarian Meals

Sweet Potato & Black Bean Taquitos

Tomorrow is Cinco de Mayo! As an American living abroad, it is my duty to share the celebration to the best of my abilities. This is why we pre-gamed Cinco de Mayo tonight so I would have time to share it all with you before the big day! (I’ll also be carrying around a bottle of tequila with disposable shot glasses, salt and limes with me all day, so hit me up if you see me!)


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Vegetarian Meals

Sweet Potato & Avocado Tacos with Slaw

I am so excited to tell you about my new collaboration with the online magazine, Ladyland! These ladies are basically the coolest mums online. Truly. They blog about craft projects, life hacks, decorating, makeup, and anything else a hip mum needs to know about life. I am over the moon to have been invited to be their food contributor! The best part (aside from getting to make ridiculous Periscope videos with Emma) is that they are able to take my simple meals and make them look incredible. I am always taking quick snaps with my iPhone while trying to cook a weeknight meal for two hungry kids, and my pictures are usually mediocre at best. But look out, because a few times a month you will be treated to seeing my food styled and photographed by Ladyland! (Whoop whoop!)

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Vegetarian Meals

Brown Rice and Quinoa Enchilada Bake

As an American in London I can tell you that the only reliable place to get good Mexican food is in my own home. Sure, there are some decent places for Mexican food (Wahaca being one), but no where I can reliably get a good enchilada. Especially not a good vegetarian one!

I’ve adapted this recipe  with a few adaptations to make it simpler and more to my taste. I hope you enjoy it as much as we do!

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Meal Plans

Weekly Meal Plan #6

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We’ve had a fantastic break, but I admit I am looking forward to getting back to normal life! I’ve spent the last few weeks feasting on heavy foods and far too many Christmas cookies, and am looking forward to returning to our usual vegetarian fare.

We’re starting out the new year with some of our favourite recipes. I am particularly excited to share Tuesday’s recipe with you. It is SO good!

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Vegetarian Meals

Quick Meal: Fajita Bowls

Processed with VSCOcam with t1 presetDoes anyone remember that TV show called Semi Homemade with Sandra Lee? That’s what I always think of when I take massive shortcuts as I do in this quick meal. I’m kind of embarrassed to show you how to make this because it involves a product that I am a bit ashamed of using: pre-cooked rice. WAIT! Before you stop reading, give me a second to explain . . . Okay, I don’t actually have a great explanation, other than I saw a friend using it to make dinner one night and it tasted great! No joke. Since then, I have always kept a bag of it around, because I inevitably forget to cook rice until the rest of my meal is already made. I use this “Mexican style” version in this dish:

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