Quinoa Lunch Bowl

lunch, dinner, gluten free, quick lunch ideas, health lunch, packed lunch ideas, healthy weekday lunch ideas

This is an incredibly easy and simple dish to put together. It’s really quick to change up with what you have in your fridge or cupboards and it tastes really delicious! It’s a great way to up your serving of veggies into your day as well. I love to make this for lunch; it really keeps me going during the day and helps you to avoid feeling sluggish come the afternoon.

This version has a quick guacamole, roasted sweet potato, crispy cucumber, and quinoa with a fresh herb dressing. My favourite thing to add to this is a handful of roasted chickpeas.

Ingredients:

1 small sweet potato

1/3 cucumber

1 avocado

Handful of cherry or plum tomatoes

½ cup quinoa

1 cup filtered water

Fresh herbs- approx.. 1 cup worth, I used coriander, basil, and parsley

Juice of 1-2 lemons

1-2 tbsp extra virgin olive oil

Salt and pepper

Coconut oil

Optional: veggie stock to substitute the water; lime juice for the guacamole and/or herb dressing

Directions:

  1. Preheat oven to 350°F. Add a knob of coconut oil to a baking tray and allow to melt in the oven. Peel the sweet potato (unless it’s organic, then leave the skin on) and chop into cubes. Add to the melted coconut oil and season with salt and pepper. Bake for about 20 minutes.
  1. Rinse the quinoa well and add to a saucepan with the water or veggie stock. Bring to a boil, then simmer for about 12-15 minutes. Don’t constantly stir, the quinoa cooks best when it’s left on its own so all is cooked evenly.
  1. Scoop the flesh from the avocado and add to a small bowl and mash. Dice the tomatoes and add to the bowl. Add lemon or lime juice and salt and pepper to taste.
  1. Chop the cucumber into bite size pieces and set aside then make your herb dressing by adding the various herbs to a blender along with olive oil, the juice of a lemon, and a little water as needed. Blend the dressing until you have a consistency you like.
  1. Assemble the bowl: Remove the sweet potato from the oven and add to the bowl. Add the quinoa, the guacamole, and the chopped cucumber, and then finish everything off with a drizzling of the herb dressing.

 

 

 

 

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Red Lentil Curry

Red Lentil Curry, gluten free, dairy free, sugar free, vegan, vegetarian, simple curry recipe, vegetarian curry recipe, vegan curry recipe, gluten free curry, Indian curry, veggie curryThis recipe is sort of between a curry and a stew but it somehow feels a little lighter while still full of hearty flavour.

When curry comes to mind, I often think of a cozy, warming winter dish. However, it’s become a staple of mine throughout the year as it’s really easy to change up and suit to what you like. Plus there are so many flavours and textures to experiment with. It’s also a great way to use up any veggies you have.

What I really love about this dish is adding the chilli in whole. It softens while everything simmers and the seeds “melt” into the dish leaving a subtle heat distributed throughout.

Serves 4

Ingredients:

2 carrots, chopped

2-3 sweet potatoes, chopped

2 cloves of garlic

1 red chilli

1 tbsp grated fresh ginger

½ -1 bunch fresh coriander

1 ½ cups red lentils, rinsed well

1 x 400mL tin of coconut milk

800mL of water (use the tin from the coconut milk)

½ tbsp turmeric

2 tsp cumin

2 tsp coriander

1 tsp cinnamon

salt and pepper

1 lime, juice and zest of

1 tbsp coconut oil

½ cup toasted flaked almonds and/or pumpkin seeds

Optional add-ins: 450g prawns, 2 chopped onions

Directions:

  1. In a large casserole pot, add the coconut oil to melt over a low-medium heat. If using onions, finely chop and add to the pot. Mince the garlic, grate the ginger and add, along with the spices. Chop the stalks of the fresh coriander and add them as well.
  1. Chop your carrots and sweet potato and add them to the pot allowing them to soften for about 5 minutes. Then add the rinsed lentils, coconut milk, water, and the whole chilli.
  1. Bring everything to a boil, then turn the heat down, pop the lid on, and let everything gently simmer for 35-45 minutes. Give it a stir every once in a while and add more water as needed.
  1. Lightly toast the almonds/pumpkin seeds in a frying pan until golden. When ready to serve, remove the chilli from the pot. Taste to season, add the zest and juice of the lime, the toasted nuts/seeds, and a sprinkling of fresh coriander.

This is a really simple dish to put together, layered with lots of delicious flavours. It fills you up for dinner and is perfect for a leftover lunch the next day.

 

 

 

 

 

Sweet Potato Hummus

sweet potato hummus, sweet potato, hummus, hummus recipes, gluten free, dairy free, sugar free recipes, quick snacks, snack recipes

There are so many varieties of hummus out there. I’ve made it before using beetroot, tahini, different spices and herbs, and all have turned out well. It seemed only natural to combine some sweet potato by this point.

Traditionally, hummus is made from a blend of chickpeas, tahini, olive oil, lemon juice, salt, and garlic. I’m not a big fan of tahini. I really want to like it but trying it in salad dressings, hummus, and other recipes, I still have yet to acquire a taste for it. It’s very good for you however so if you like it, feel free to add a teaspoon or two here.

Hummus makes a great snack and also works well alongside a lunchtime bowl of goodness (think: cut up veggies, quinoa, roast veggies, etc.)

Choose an organic variety of canned chickpeas that are soaked in water. Alternatively, purchase the dried variety, then soak and cook them yourself to add to the recipe. Purchasing dried chickpeas is more economical and I personally think they actually taste better too.

I’ve also used turmeric in this hummus which has great anti-inflammatory properties and is fantastic for your immune system. It also brightens up the orange hue even more alongside the sweet potato.

Makes 1 large bowl

Ingredients: 

1 small sweet potato

2 cups of chickpeas (soaked & cooked first OR 1 x 400g tin)

2 tbsp lemon juice (1 whole lemon juiced)

4 tbsp extra virgin olive oil

½ tsp turmeric

¼ tsp paprika

Optional: 1 clove of garlic, minced

Directions: 

  1. Peel and chop the sweet potato into 1-inch pieces and add to a saucepan on the stove. Add water, bring to a boil, and then simmer until the sweet potato becomes soft (approx. 10-12 minutes)
  1. Drain the sweet potato and let cool slightly before adding to the food processor along with the chickpeas and the rest of your ingredients.
  1. Blend until completely smooth then season to taste with more salt and pepper.

Sweet Potato Wedges with Spicy Avocado-Basil Dip

Sweet Potato Wedges with Spicy Avocado-Basil Dip, sweet potato fries, sweet potato chips, avocado dip, vegetable dip, healthy french fries, gluten free snacks

This spicy avocado dip is so creamy and delicious with sweet potato wedges. I love avocados; they’re versatile and full of nutrition for your body. It takes a few simple ingredients and they’re transformed into something amazing every time. As for sweet potatoes, they’re increasing in popularity as an alternative to your usual white potatoes for nutritional value and taste.

Never a lover of any vegetable whatsoever, I’m amazed I actually crave these most days now. I love to make one or two as a snack with lots of coconut oil and cinnamon for a sweeter take or make a dip and create something a bit more savoury as is here.

The combination of both the avocado and sweet potato creates a yummy snack or side dish.

Serves 1-2

Ingredients:

1 avocado
1 clove of garlic, minced
1 tsp of ginger, minced
1 tbsp extra virgin olive oil
1 tsp fresh basil, chopped
1/2 lime, juiced
Salt & pepper
1-2 medium sweet potatoes
Coconut oil

Directions:

1. Preheat your oven to 350° while you slice the sweet potatoes in wedges. Add a knob of coconut oil to a baking tray and pop in the oven for a minute or two to melt.

2. Remove from the oven, add the sweet potato wedges and coat them with the oil. Season with salt and pepper.

3. Pop these in the oven for 20-30 minutes, turning once, until browned around the edges.

4. While the sweet potatoes are roasting, make the avocado dip. Add the avocado, garlic, ginger, basil, lime juice, and olive oil to a food processor and blend until smooth.

You may want the dip a bit chunkier but I love it really smooth. If you don’t like it spicy, leave out the ginger. Season with salt and pepper and serve with the sweet potato wedges.

Pancake Day

The Easiest Pancakes Ever, Pancake Day, Gluten Free, Dairy Free, Refined Sugar Free Pancakes

Shrove Tuesday or Pancake Day although not a typical holiday per say has always been a favourite of mine. I’m not sure if that’s because pancakes were the first thing I learned to make, or that they’re really versatile to play with and quick to make, or because I have always loved them! With the day fast approaching (it falls on February 17th this year- make note!) I altered my usual recipe to be gluten free and dairy free but still healthy and yummy to enjoy breakfast, lunch, and dinner! (Am I the only one who does that?) It was such a treat to have them all day long as a kid!

This is a basic recipe that makes approximately 6 pancakes. You can double the recipe for more servings and you can add in some extra ingredients to what you fancy. A tablespoon of raw cacao makes for chocolate ones or fruit like apples and blueberries make great options. Of course, being Canadian, enjoying them as they are with some maple syrup is one of the best ways I’ll say you can enjoy them!

Ingredients:

1 egg

1/2 cup milk (almond, coconut, etc.)

1 tsp vanilla extract

1 tbsp coconut oil, melted, plus extra for the pan

1/2- 3/4 cup buckwheat flour

1 tsp baking powder

pinch of sea salt

Directions:

1. In a large bowl, add the egg and milk. Whisk together until light and foamy. Add the vanilla.

2. Melt the coconut oil on the stove top then slowly stream into the mix, whisking as you go along.

3. Add the baking powder, salt, and flour until everything is smooth. Set aside for a couple of minutes while you heat your frying pan *If you’re adding anything else such as fruit, do so now*

4. Heat a frying pan on low-medium heat and melt a teaspoon of coconut oil, making sure to coat the whole pan. When it’s ready, take about 1/8 cup of batter and pour into the pan.

5. Allow the pancakes a minute or two to cook. You’ll know it’s ready to flip with bubbles begin to appear and pop on the surface of the pancake. Flip to the other side and allow another minute or so to cook.

6. Complete with the rest of the batter. Add coconut oil or organic butter and some maple syrup, fruit, nuts, a sprinkle of cinnamon or raw cacao.

Enjoy these as you will- they’re so quick and easy to make and you can really play with the flavours. I’ve made them gluten free, dairy free, and refined sugar free however you can substitute organic dairy milk or other types of flour. You’ll find yourself making them more often than not after you try them once. Happy Pancake Day!