Recipe – The Best Sloppy Joes



Love this recipe from HERE at Mel’s Kitchen! I sometimes will add a fried egg, slice of colby cheese, and pickled sliced beet root into my Sloppy Joey’s. Oh… and if you feel like adding bacon it really is super yummy. I know it is sounding like a heart attack on a plate. BUT this isn’t a every day kind of dish, it’s a yummy meal made at home and way better than getting take out, because you know what you have put in it. I have used half turkey half mince (ground beef) on flat GF bread and that is yummy too and quite healthy when you add a salad. For the BBQ sauce I love, absolutely LOVE the gluten free “Dad’s BBQ Source” it is second to none for flavour. This basic recipe is fab and doesn’t need all the extra’s but my family likes the added bits. Hope you enjoy it.
~ Sarah xxx


*Freezable Meals: The leftover sloppy joes can be frozen. I store it in a freezer-safe container and then thaw in the refrigerator prior to serving. I reheat on medium-low heat in a saucepan on the stove. To get to Mel click HERE

Recipe – Quick & Easy Black Bean Soup


Had to share, this is so yummy. Recipe source is at the bottom of my post. I’m always looking for good soup recipes. We try to have soups through the week as we have a son with dry skin and soup helps sneakily hydrate him! Love the idea of mashing beans to thicken the soup instead of using flour or cream. Enjoy!
~ Sarah

Ingredients for 4 Servings:
6 slices bacon
1 large onion, diced
3 cloves garlic, minced
2 cups chicken broth or water
2 cans black beans, rinsed, plus 1 can of water
pinch dried oregano
pinch cayenne
1/2 tsp cumin
1/2 tsp black pepper
salt and pepper to taste

For the relish
1/3 cup minced green onion
2 tsp crushed or minced red chilies
juice of one lime
green onions to garnish
sour cream to garnish


Recipe – Nachos


extra virgin olive
400g lean beef mince
1 onion (chopped)
1 small red chilli (finely chopped)
3 tsp ground cumin
2 tsp ground coriander
2 tbsp tomato paste
1 cup tomato
1 teaspoon of brown sugar
1 cup tomato passata
400g can red kidney beans (drained)
Dash of lime or lemon (plus or minus zest)
Salt and pepper
1ยน/ยณ cups grated cheddar
1 avocado (sliced)
1/2 cup sour cream
corn chips

Heat 1 tbsp extra virgin olive oil in a frypan over high heat. Cook 400g lean beef mince, stirring,
for 5-8 minutes or until well browned. Transfer to a bowl. Add 1 tbsp olive oil to pan and reduce heat to medium.

Cook 1 onion (chopped), 1 small red chilli (finely chopped), 3 tsp ground cumin and 2 tsp ground coriander for 2-3 minutes. Add mince, 2 tbsp tomato paste, 1 cup tomato passata and 400g can red kidney beans (drained) and cook over low heat for 5 minutes. Place in an ovenproof dish, top with grated cheddar and cook under a hot grill for 3-5 minutes or until cheese is melted. Or pop in microwave to melt cheese and heat corn chips.

Add 1 avocado (sliced), 1/2 cup sour cream and corn chips.

Add rice on the side to feed tummy’s that require extra filling ๐Ÿ™‚

This recipe is from of course I add my own twist to it ๐Ÿ™‚