The Summer holidays are here and I am looking forward not to have to do the school runs for a while and have some relaxed family time. I am also going to get some downtime and much needed digital detox so the blog will be on auto pilot for a few weeks thanks to the magic of wordpress.
Thanks to everyone who rejoined me on Instagram. After my old account was hacked, it’s disheartening to have to start from scratch but in the big scheme of things it’s only an instagram account! If you were following me previously (and still want to do so) head over to www.instagram.com/theflexitarianuk to add me back to your Following List. Sorry about the hassle 🙁
There are some lovely recipes in this week’s Meat Free Meal Plan including a Korean Barbecue Tofu Bowls with Stir-Fried Veggies and Quinoa [vegan] by Oh My Veggies, my Chocolate Almond Butter with Coconut [vegan] as well as this Chill-out Cucumber and Avocado Soup with Mint and Dukkah [vegan] from My New Roots.
This last recipe is extracted from Naturally Nourished the latest vegetarian cookbook from the brilliant Sarah Britton. Don’t forget to enter this month’s competition as I have 2 copies up for grabs.
Have a great week and enjoy!