Tag Archives: healthy

SNACK ON MAY 10

SNACK ON MAY 10

WATERMELON JUICE

I just blended the flesh of 1 whole watermelon (seedless is better, but seeds are fine) with a small squeeze of lime juice and topped with some mint leaves. You could strain it if you wanted to, but I’m fine with the pulp.

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DINNER ON MAY 9

DINNER ON MAY 9

LENTIL MEATBALLS WITH TOMATO SAUCE AND NOODLES

For the lentils meatballs I used this recipe, but I needed to cook mine for about half an hour longer to get them crisp:

http://cookieandkate.com/2013/lentil-and-mushroom-meatballs/

For the tomato sauce, I just blended 6 organic tomatoes with about 6 sundried tomatoes (not packed in oil, just plain in a bag-soaked in water for a few minutes) and 4 medjool dates (soaked in water). I added a little bit of water from the tomatoes and dates to make it saucy and blend well, along with a shallot and 1 clove of garlic. I also like to add lots of fresh basil.

The pasta is just rice spaghetti.

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DINNER ON MAY 6

DINNER ON MAY 6

ONE PAN MEXICAN QUINOA

From this awesome recipe:

http://damndelicious.net/2014/04/09/one-pan-mexican-quinoa/

The only thing I did differently was put the avocado on top instead of mixed in with the quinoa.

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DINNER ON MAY 5

DINNER ON MAY 5

EASY DILL, TOMATO, AND CUCUMBER SALAD

Ingredients:

-About 5 mini cucumbers, chopped (or half a regular one)
-1 pint of cherry tomatoes, halved
– Fresh dill to taste, chopped (I use about 3/4 cup because I love dill)
– Juice of half a large lemon
– A very small drizzle of agave syrup
-Salt and pepper to taste

Directions:

Mix everything up in a large bowl and serve.

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BREAKFAST ON MAY 4

BREAKFAST ON MAY 4

GREEN SMOOTHIE

I don’t normally measure too much to make smoothies- I just eyeball it. Usually a green smoothie goes like this:

-Fill blender a little less than halfway with water, almond milk, and orange juice (I have a vitamix)

-Add 6-8 bananas, followed by a few leaves of kale, and topped with chunks of frozen mango

-Blend and drink. Yum!

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DINNER ON APRIL 2

DINNER ON APRIL 2

This awesome vegan cream sauce:

http://www.spoonforkbacon.com/2013/10/vegan-cauliflower-cream-sauce/

With rice pasta, zucchini, and basil (I love adding extra veggies to everything).

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DINNER ON MARCH 21

DINNER ON MARCH 21

One of our favourite go-to places for dinner is the Blue Star Diner- my usual is the vegan burger with black bean soup. The only teeny issue I have is that I always want more soup and then crave it days later. Here is a version I made, and I actually think it’s better than theirs 😉

Ingredients:

SOUP
-2 tablespoons olive oil
-1 yellow onion (diced)
-1 jalapeno pepper, chopped (seeds removed for less spice)
-6 cloves of garlic, minced
-1 can black beans (drained and rinsed, you could also soak dried beans instead)
-6 cups vegetable stock
-dash of liquid smoke
-1 or 2 bay leaves (dried)
-1 tablespoon cumin
-1 tablespoon dried oregano
-pinch of paprika
-1 can diced tomatoes
-1/2 cup barbeque sauce
-salt and pepper to taste
-1 cup frozen corn

GARNISH
-lime juice
-green onions, chopped
-avocado

In a large pot on medium low, sauté the onion in the oil until golden. Add the jalapeno pepper and garlic; cook and stir for about 1 more minute. Add remaining soup ingredients EXCEPT CORN. Bring to a boil, then reduce heat and allow to simmer for 10-15 minutes. Remove from heat and use an immersion blender to puree the soup- be careful! Return to the stove and add corn. Serve when the corn is done- ladle into a bowl and top with slices of avocado, green onions, and a drizzle of lime juice.

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