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.
I’ve been very quiet on here recently – I have no excuses! I am still cooking, I just haven’t been very happy with the photos that I have been taking of my food and also too tired to post after cooking.
In an effort to get back, here are my favourite recipes that I have made recently
Homemade Pho – this recipe is vegetarian but we had chicken to use up so added (cooked) chicken after making the soup. This recipe is gluten-free and tastes almost exactly like restaurant pho. It was AMAZING.
Wilted Kale and Roasted Potato Salad – I’m lazy and actually like raw kale so I didn’t wilt the kale. I also used a combination of sweet potatoes and regular potatoes. The potatoes get really crispy and the dressing is delicious. Perfect salad for when you actually want french fries
Loaded Buffalo Potato Chicken Casserole – I actually have yet to make this with chicken. This is 0% healthy and 100% delicious.
Paneer Peas Curry – I made this last night and we will be making it again soon. Also I skipped about 3 steps and just sort of went with it and it absolutely worked.
What’s the favourite thing you have made recently?
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.
I’m going to preface this by saying that these didn’t turn out exactly like falafel. Part of that was probably because I made them too thin and I was too lazy to shape them properly. They were a bit dry but you know what? They still tasted great. I baked them but I think next time I will pan fry them. Or not be so lazy and shape them into balls
1 can chickpeas, drained and rinsed
2 cloves of garlic
Lots of parsley
2 tbsp olive oil
1 tbsp coriander
Scoop of flour (about 2tbsp)
Mix everything together using a food processor or blender.
Preheat oven to 375
In a greased baking dish or cookie sheet, scoop balls of the mixture out, shaping into balls or patties
Bake for about 20 min, flipping halfway through
I actually bought all the ingredients to make something completely different, and then on my way home I changed my mind. This is a favourite of mine and I make it 2 different ways (I will share both with you!) Tonight I used the dry seasonings. This is a great thing to make when you’re starving and also pressed for time. Because I only ever make enough to feed the Duggars (even though I am only cooking for me), this serves 6 medium bowls or 4 big bowls.
Not pictured: seasonings
- 2 cups uncooked rice, cooked (or quinoa – which is what I chose this time)
- 1 package tofu or 2 uncooked chicken breasts (other options: ground beef, cooked chicken, shrimp, cooked turkey… be creative!)
- 1/2 bunch cilantro
- 1 lime
- 1 can black beans, drained and rinsed
- small bunch of spinach
- vegetables (I used carrots, green pepper, and broccoli, but you can use whatever you have at your disposal)
- 1 tomato
- 1 avocado
- cheese (for topping)
- also for topping you could use an additional lime, more cilantro, salsa, sour cream, etc.
For DRY seasoning:
- 1/2 cup cornstarch
- 1/2 tbsp chili
- 1/2 tbsp paprika
- 1/2 tbsp cumin
- 1/2 tbsp chipotle
- 2 cloves of garlic, minced
For NOT DRY (wet?) seasoning
- salsa (your choice. You could even make it, but I never think of making this in time to make the salsa. I find that this option works really well if you have leftover cooked chicken or turkey).
- Cook rice, set aside
- If you’re using the dry seasoning: mix together seasoning, chop up whatever protein you’re using and mix it into the dry seasoning. In a pan, heat up oil and fry your protein till crispy (or if you screw it up like I did tonight, at least till it’s cooked). Also really, you don’t need the cornstarch if you’re using chicken and you don’t want it crispy. I guess I could have told you that earlier.
FOR leftover turkey/chicken- pour 1/2 jar of salsa in a pot (really high level cooking here…) and put small pieces of turkey/chicken in the pot. Simmer for about 10 minutes (enough that the chicken starts shredding a bit).
This photo is probably not necessary, but that is tofu mixed with seasonings
- In a separate pan, combine about 1/2 cup of water with the veggies to cook (boil them in the pan- but you don’t want enough water to cover them- just soften them). Also if you’re not using carrots then this step isn’t necessary and you could just saute. Or you could just leave them raw. It’s your life. My apartment is constantly about 0 degrees though, so everything needs to be cooked to keep me warm
Bring me the warmth!
- combine chopped cilantro with rice, squeeze juice of 1 lime over top and mix together.
- To serve: in a bowl layer
- rice (mixed with cilantro and lime)
- beans (drained and rinsed)
- spinach (torn into small pieces
- cooked veggies (or raw!)
- tomato, avocado (cheese optional)
There you have it!