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Matt and Susie Light

Matt and Susie Light

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Matt and Susie Light

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About Susie
About Susie
Welcome to Keeping the Light House. I'm Susie, wife of former footballer Matt Light, mom to 4 incredible kids, believer, and lifestyle blogger.

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Lemon Parm Romaine Salad- when simplicity speaks volumes  Ingredients:  1 large head of Romaine  1 shallot  3/4 cup Parmigiano Reggiano, freshly grated  Smoky chili flakes, to taste   Lemon dressing:  1/4 cup extra virgin olive oil  1 lemon, juiced + zested  1 tsp salt  Black pepper, to taste   Method:  1. Thinly slice Romaine and shallot and add it a salad bowl;  2. To make the dressing- whisk all the ingredients above;  3. Top salad with plenty of Parmigiano Reggiano, chili flakes, pour dressing over and enjoy!  #lemonparmesansalad #saladrecipe #saladideas #simplesalad #recipeshare
Ingredients (Metric – 1x)  Gnocchi:  450 g gnocchi (shelf, fridge, or frozen – regular/cauliflower/sweet potato)  1 tbsp neutral oil  1/2 tsp each: garlic powder, onion powder, paprika, smoked paprika, black pepper, white pepper, salt  2 tbsp vegan parmesan  Dip:  115 ml vegan mayo  2 tsp sriracha (to taste)  1 tbsp parsley, chopped  1 tsp lemon juice  Instructions  Preheat: – Air fryer 200°C, grease basket – Oven 220°C, parchment-lined tray  Toss gnocchi with oil + spices (don’t thaw if frozen).  Cook until crispy: – Air fryer: 11–14 min (fresh) / 13–16 min (frozen), shake often – Oven: 20–25 min (fresh) / 25–30 min (frozen), stir halfway; broil 1–2 min if needed  Toss hot gnocchi with parmesan.  Mix dip ingredients, chill.  Serve gnocchi hot with dip.
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👇🏾ingredients👇🏾 -big splash olive oil -4 garlic cloves -2 large white onion -handful of mushrooms -few cups veg stock -handful fresh parsley -1/4 cup nutritional yeast -150ml cream (soy, cashew etc) -1 jar @boldbeanco butter beans (or 2 cans) -plenty salt n pepper -garnish salt, pepper, parsley, crispy onions, olive oil, chilli flakes and cream  👇🏾method👇🏾 -thinly slice the onions then fry low and slow until they start to brown and caramelise. -add the minced garlic and sliced mushrooms and let them fry off for a few minutes. -add the stock, finely chopped parsley, nutritional yeast and beans then simmer to reduce. -add plenty of salt n pepper then finish off by stirring in the cream before simmering again.  by @jacobking

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