Beautiful, isn’t it?
On this first day of spring, I decided on using lots of veggies. The base of this salad is rice pad Thai noodles, but you could use quinoa or rice instead. Also, I’ll share with you what I used it you could add in lots of other veggies (or take away!). If you wanted to, you could add shrimp, chicken, or tofu as well.
– red cabbage (about 1/3 of a small head, a little goes a long way!)
– broccoli (I used 2 heads)
– Bok choi (I used 4 babies)
– 2 stalks of celery (you could use extra bok choi instead)
– 2 carrots
– 1 red pepper
– 1 cup frozen peas
– cilantro and basil, generously diced and added in
For the salad- just cook the noodles (takes approximately 2 minutes) and then run under cold water. Or don’t and you have a warm salad. I chopped the noodles up but also you could be smart and do this before cooking (chopping up squishy noodles is a hazard for sure). Put noodles and veg in a bowl, mix. Top with peanuts, cashews, or don’t. Choice!
For the dressing I mixed the juice of 1 lime, some Thai sweet chilli dipping sauce, some chilli garlic sauce, some peanut sauce (you could honestly just add a bit of peanut butter) and a little bit of oil. After making this sauce I remembered that I already have peanut sauce in the fridge so oops!
Mix the sauce with the salad and eat! Or just stare at it, enjoy the pretty colours, and pretend you didn’t hear that the temps are going to be in the negative double digits this weekend.
We really felt like tacos tonight so this is our take on a healthier version. As with all of my recipes, add or take away whatever you like! I meant to add diced carrots and some baby spinach to this but got hungry and forgot
1 c cooked quinoa
1 can black beans, drained and rinsed
1 can corn, rinsed and drained (or use fresh corn!)
1-2 fresh sweet peppers, diced
1 tomato, diced
Shredded cheese to taste
I topped with this dressing: creamy avocado dressing
To assemble: layer everything, top with dressing.
This made enough for dinner for 2 plus a very healthy serving of lunch for 2
The cruel joke about the bootcamp that boyfriend and I are doing is that we come home starving after every session. Today I really wanted pasta, and when it comes to food, I make the decisions. I bought pesto the other day but was craving a creamy sauce. I saw a recipe for cauliflower Alfredo sauce the other day and it occurred to me that I could mix the two. Also I went overboard with the veggies, but they all looked so good.
Here’s a preview of the ingredients:
Here’s what I used:
– 1 head of cauliflower, trimmed to florets (just take off the bottom leaves and cut it small)
– 1 zucchini
– 1 tomato
– 1 red pepper
– 2 cloves garlic
1 jar of pesto sauce
For the Alfredo sauce: (read the link above for the actual recipe)
Mince the garlic and put in a frying pan with some oil
Heat it up
Add cauliflower and 1 cup water
Bring to a boil, then turn to simmer, cover, and cook for 8-10 minutes
When cooked, pour everything into a blender and purée.
Then pour in the jar of pesto (or less if you feel like kissing later. If everyone eats pesto, everyone can kiss though).
that got weird for a minute, I promise not to do it again
Chop up all the veggies and cook at medium for about 10 minutes.
Don’t forget to cook pasta. Serve however you like. I combined the sauce with the veggies before putting on top of the pasta, which was sort of a mistake because there’s a lot of sauce. But I didn’t complain.
I feel like I only post pasta recipes, so I going to remember to post something next week that is not pasta.
My Aunt sent me this recipe and I thought it looked great… But I also thought I could change it a bit.
A note: this recipe made 8 ravioli with some zucchini left over. I would think ahead and serve something else with this because we needed a second dinner.
1 1/2 zucchini, sliced lengthwise very thinly
1 cup uncooked spinach, chopped
1/4 onion, chopped
1 can crab meat
Big big scoop goat cheese
In a pan, hear up some olive oil and add onion. Let cook about 2 min, or until translucent. Add in chopped spinach and let cook another minute or two. Add crab meat and goat cheese and let cook till the goat cheese is melted.
Let a large pot of water (with a steamer pot on top) come to a boil.
Lie 2 strips of zucchini lie in a cross. Put a spoonful of spinach and crab mixture in the middle and wrap the zucchini layers into a pouch. Put a toothpick through the centre of the pouch and steam for 4-6 minutes.
Serve with whatever sauce you want on top. I served with homemade red sauce but you could get creative!
I really wanted burritos tonight but I repurposed my burrito idea into stuffed peppers. This recipe has lots of great veggies, lots of flavour, and it’s pretty easy. Also if you follow my measurements you make enough for double the stuffed peppers that I did so this is a great meal to make for leftovers!
– 1 cup uncooked quinoa
– 1 can black beans
– 1 can diced tomatoes, drained (or fresh tomatoes if you plan ahead)
– 1 bunch cilantro, diced
– 2 medium onions, diced
– lots of spinach (chopped)
– juice of 2 limes
– 1 tbsp each of cumin, paprika, and chipotle powder
– 1-2 tsp cayenne pepper
– 6 peppers, de seeded and halved (I used 3 but will use the leftover stuffing for quesadillas tomorrow)
– 2-3 avocados, sliced
Cook the quinoa
In a separate pan, saute the onions until translucent
Once cooked, in a large bowl mix together quinoa, beans, tomatoes, chopped spinach, diced cilantro, cooked onions, juice of limes, and spices.
Place pepper halves in a baking pan, fill with quinoa mixture and top with avocado slices. Drizzle olive oil on top and bake at 350F for about 30-45 minutes (or until the peppers begin to feel soft)
kitchen sink risotto (peas, broccoli, red pepper, cream of mushroom soup)
I didn’t feel like going grocery shopping today and figured I would just eat pasta for dinner. But then I had a thought about risotto. I had all the basic ingredients, but I didn’t think that I had anything to put in it. Then I remembered the box of cream of chicken soup that I have been saving for a casserole. After doing a quick search to make sure that I wasn’t thinking crazy thoughts and that you could indeed flavour risotto with cream of chicken soup, I went to grab an onion and realized that I had a head of (sad, sad) broccoli and peppers. Also I had a bag of frozen peas lying forgotten in my freezer. Success! Veggies to make it healthier!
1 3/4 cup arborio rice
1 container cream of mushroom soup (use Pacific Foods Organic to make it GF)
1/4 cup boiling water
4 cups chicken stock
butter (I used about 1.5 tablespoons in my mind, which could be anywhere between 1 tablespoon and 2 cups… but I think about 1.5 – 2 tablespoons is perfect)
1 head broccoli
1 red pepper (or whatever. colour doesn’t matter) 1/4 – 1/2 cup frozen peas
1 small onion, chopped
1 clove garlic, chopped
Lots of basil
combine the soup and boiling water in a bowl, mix till smooth
pour stock into a medium pot, bring to a simmer
in a large pot, melt butter. Once melted, add onion, garlic, pepper, and broccoli
Once those have cooked (onion becomes translucent, pepper is softer looking), add basil, rice, and coat the rice well with butter. The heat should be medium low
Add soup mixture and mix together. Once the soup has been absorbed, add chicken stock 1/4 cup at a time (adding more once the liquid is absorbed)
Add in Parmesan as you feel necessary. So often, and liberally.
Once all the stock is gone, you should have an amazing risotto ready to go.
Um, this was amazing.
Here’s the recipe
Here’s my picture
Pioneer Woman’s Perfect Potato Soup
I topped it with parsley (this picture makes it look like a lot of parsley. I swear it wasn’t that much), bleu cheese, and bacon. The combination was perfect and I wanted to eat the ENTIRE FREAKING POT of soup (I didn’t, but I did enjoy the leftovers for 3 lunches after).
Sorry mom, I have a new favourite potato soup