Tag Archives: GF

Green Food Made Right

Who loves healthy cuisine which is bright green in color?  I’m sure I can answer that one for you – me!

I am sure there is something wrong with me for liking bright (almost toxic) green foods. But they are just so pretty. To think Aqua is my favourite color with my love for bright green in food!

So for tonight’s meal we went for a simple healthy and bright green pasta sauce on spaghetti. Yum!

Keepin' It Green

I got the recipe from here and followed it to a Tee, but just had to share its amazingness.

Ingredients:

  • 1 ripe avocado, cubed
  • 1 cup (45g) fresh basil, chopped
  • 1 cup (225g) spinach, chopped
  • 1 clove garlic, chopped
  • 2 Tablespoons lemon juice
  • 1 Tablespoon olive oil
  • Salt and pepper to taste
  • 4 Tablespoons Parmesan cheese

Instructions:

  1. In a small food processor combine avocado, basil, spinach, garlic, lemon juice, and olive oil and blend until smooth. Add salt and pepper if desired.

  2. Add green sauce to pasta (if you’ve made some) and combine Parmesan cheese to pasta and sauce mixture.

  3. Serve immediately and enjoy!

How easy is that!? And so delicious. And you know what is even better? Before you mix Parmesan cheese to the pasta the sauce almost tastes like guacamole! This I love very much.

Avocado Pasta Sauce

Because I LOVE guacamole. Actually scratch that, I love avocados. Period. I would LOVE to have an avocado tree.

Imagine just walking through the back yard when you’re craving for a full and fleshy avocado for a snack or even a salad and being able to! That does sound heavenly. Shame it takes several years to actually be able to grow avocados on a tree! UGH.

Oh and if you’re wondering, the spaghetti I used was this fantastic gluten free stuff we got from Woolworths.

Gluten Free SpaghettiWhy doesn’t NL have this much gluten free goodness in our grocery stores? Good thing I’m in South Africa now!

Anyway, I hope y’all enjoy this meal as much as my mom and I did!

Eet smakelijk!

P.S. If you ever have a water shortage it would be best to refrain from making pasta in a food processor or at all as most of the tools used to make pasta (and a sauce) need to be rinsed if not washed immediately. Tools such as the strainer, food processor, cheese grater, as well as pans and plates. But with a water shortage this cannot be done.

Big mistake on my part!

But do enjoy your meal!

Panorama of Walk Haven dog Heaven
Panorama of Walk Haven dog Heaven
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Colorful Mexican Stuffed Avocado

‘Tis the season to be colorful. The season of Spring is the perfect season to bring out all the colors in your closet or make-up drawers. Or in my case – place on a plate and indulge in!

Although I am always colorful when it comes to food. Whether it is Spring, Summer, Autumn, or Winter, I will always find an excuse to add a pop of color to a normal white plate. Mexican Quinoa stuffed Avocado

This looks pretty festive for the season of Spring, wouldn’t you think?

And not only is this beautiful, but it is delicious too!

Although the recipe is considered as an appetizer, I’ve made this into a meal. Because why would someone combine all this protein for an appetizer? If this is the starter then the meal must be the size of a pea! Anyway, I got the recipe from here.

Ingredients
  • Avocados (1 small avocado per person)
  • 1 cup quinoa
  • 1 can black beans (rinsed)
  • 1 red pepper, chopped
  • 1 cup corn
  • 1 red onion, chopped
  • ½ cup chopped cilantro + some for garnish
  • 1 Tablespoon taco seasoning
  • 1 Tablespoon Greek yoghurt
  • ½ teaspoon lemon juice
Instructions
  1. Start by rinsing your quinoa well and then place it in a sauce pan and toast for about two minutes until the quinoa starts to smell ‘toasty.’ Add one cup of water or vegetable broth and bring to boil. Once boiling, reduce heat to simmer and cover. (To get fluffy quinoa, it’s really important to not stir it, just let it be, keeping a close eye on it)

  2. Chop the red onion and red pepper and add all the ingredients, minus the quinoa, in a bowl and mix well with the taco seasoning. Once the quinoa is finished and has cooled, add it to the vegetable mixture.

  3. Put the mixture in the refrigerator to cool.

  4. To assemble the avocados, begin by cutting them in half, removing the skin and the pit. (You can also scoop a little extra from the pit to add more room for the quinoa mixture – do this after you peel the skin off!)

  5. Scoop about ½ a cup of the quinoa mixture into each avocado, more if you can fit it.

  6. Finish by mixing Greek yoghurt and lemon juice together and adding a little dollop on top of the quinoa mixture and some chopped cilantro and serve.

  7. Enjoy!

Mexican Quinoa Stuffed AvocadoDoesn’t that look too much to be for an appetizer? Especially with the fact that black beans, quinoa, AND avocado have protein in it. Not to mention the fact that Greek yoghurt has protein too! Although, a dollop or two doesn’t give you quite the kick needed.

So that’s my dinner for this evening.

But, because I only used a tablespoon of taco seasoning there is a big chance that I’ll make taco’s tomorrow for dinner. I just need to buy lettuce, salsa, and wraps. I’ve got everything else to make a perfect taco or six. (When I was younger, I loved tacos so much that I would have between four to six – no lie) I don’t think I can accomplish that now though.

Y’all should totally make this. You could make it as it should be, an appetizer. OR you can eat it as I did as a meal.

Buen provecho, gente!

Following Culinary Trends with Healthy Eating

I never thought I would conform to the “in” trends, but I have noticed that I am doing just that. I am currently in the process of building a hypothetical business for my final year studying International Business and Hospitality and have to determine whether my business will be on or off trend. I looked up the top five culinary trends of last year and the forecasted trends for this year.

Here are last years culinary trends:

  1. Healthier meal choices
  2. Smaller portions
  3. Local, artisan food
  4. Asian inspired comfort food
  5. Salted fruit

And here are the forecasted trends:

  1. Locally sourced meats and seafood’s
  2. Locally grown produce
  3. Environmentally sustainable
  4. Healthful kids’ meals
  5. Gluten free

Now my hypothetical business will be completely off trend as it is going to be a desserterie, alas my personal culinary needs and desires are completely on trend. I aspire to be healthier and somewhat gluten free. So really I am conforming to fit in, aren’t I?

In my moment of being healthy and gluten free I made a delicious polenta dish with sautéed spinach. Super easy, filling, and most of all super delicious.

Polenta topped with Sautéed Spinach and MushroomsIngredients:

  • ¾ cup yellow cornmeal
  • 2 cups water
  • ¾ cup almond milk
  • 1 teaspoon salt
  • 2 Tablespoons olive oil
  • ½ red onion, chopped
  • 2 cloves garlic, minced
  • ¼ – ½ cup mushrooms, sliced
  • 1 ½ cup spinach
  • Salt and pepper to taste

Instructions:

1)    Pour water and milk into a saucepan and slowly whisk in cornmeal. Put on a high heat and wait to boil then cover with lid and turn heat to a low and allow cornmeal to simmer for about 10-15 minutes or until thick.

2)    Pour 1 tablespoon of olive oil to a hot frying pan. Add onions and garlic and fry until translucent. Mix in mushrooms and second tablespoon of olive oil (if needed) and fry mushrooms until soft. Next add spinach and sauté until wilted.

3)    Scoop polenta on a bowl plate and place sautéed spinach over top. You can add additional salt and pepper onto the polenta or add it to the spinach. Remember not to overdo it! Enjoy!

Ready to Eat!This was pretty damn easy to make. Only downfall is that the polenta doesn’t come out of the saucepan like jello in a bowl. It coats the entire pan like crazy. I hate cleaning that.

Other than that, it is still super tasty. And only one bowl of it made me full. Although I’ve been eating well today. All healthy, and filling. The correct portions have made me full.

But you should definitely make this! And you can add some butter to your polenta before you plate it. I hear that is better.

At any rate – eet smakelijk!

It’s Pizza Time!

Pizza – who doesn’t like it? It is one of the top favourites to be eaten as children and is often the best food for young adults in college. Or really, for everyone! So I tried to make a gluten free pizza crust for tonight.

Tried. And failed. All in the process of learning!

If I could, I would make a normal pizza crust with whatever Xanthan Gum is. But I haven’t been able to find this weird word which I cannot pronounce in any of the health food stores in the Netherlands, so I will have to opt out from making a real crust. Instead I went for a zucchini crust.

Before going in oven
Before going in oven

I can honestly tell you that zucchini spaghetti is much easier than making a crust.

I found the recipe here.

Ingredients:

Crust-

  • 1 egg
  • 1 zucchini, julienned
  • ¾ cup Parmesan
  • Salt

Toppings-

  • Pizza sauce
  • Spinach
  • Mushrooms
  • Cherry tomatoes
  • Olive oil

Directions:

  1. Preheat oven to 450ᵒF (220ᵒC)

  2. Julienne zucchini and then chop. Then place in a bowl, sprinkle salt on zucchini and let sit for a few minutes.

  3. Remove water from zucchini – (Place paper towel on a plate and zucchini on plate, then press another paper towel and plate over zucchini to remove water. You could also press zucchini in colander and press a bowl into it)

  4. Mix the egg and Parmesan with dried zucchini.

  5. Spread zucchini mixture on a parchment paper or paper towel covered tray. Make dough batter about ½ inch thick and in a circle.

  6. Put in oven and cook until browned (approx. 15-20 minutes). While crust is cooking chop tomatoes, mushrooms, and whatever other toppings you want to add.

  7. Remove browned crust from the oven and spread pizza sauce over it. Add spinach, mushrooms, and cherry tomatoes. Drizzle with olive oil and return to the oven for further cooking (I cooked it for an additional ten minutes)

  8. Remove and enjoy!

Zucchini Crust PizzaPretty simple. Except like I said above: I failed. You may be wondering how this happened.

Well, how it says above in the instructions that you need to strain the zucchini to remove the water – I did it. I just didn’t seem to do it that well. When I baked my crust it was far filled with liquid that I was unsure if the egg even cooked. I feared eating a semi-raw egg so ate a few bites and then ended up tossing the almost beautiful creation of a crust.

Instead I ate a small pot of cottage cheese. Maybe later I’ll enjoy some cereal as well. I’ve recently fallen in love with All-Bran cereal. When I was in Canada, I would eat it often but I never knew they had it here. Now I know and now I love it all over again.

Anyway, here are some photos from my outing yesterday. Mom, Austin, and I went to the lake to walk Austin. He swam like crazy in the water while I just enjoyed having on rubber boots and being able to walk in the water.

The child in me loves to step in mud and water with rubber boots.

Austin and I in the water!

Austin having trouble finding his stick!
Austin having trouble finding his stick!
Loving standing in the water!
Loving standing in the water!

Calming the Excitement with a Fruity Smoothie

Drama. You would prefer not to be in it but you really can’t live without it. Does anyone feel that way? I know I do. I’m like a young teenager who loves hearing about happenings with others while I also love to see drama, but if it comes to me, y’all can really bud out!

It unfortunately cannot be one way or the other. It goes two ways. Especially when you’re a person who loves to talk, whether it be about happenings around you or within your life. Yeah, that is totally me. I guess that is why my parents called me “Talk-a-lot” as a child, because they knew I’d become a talk-a-holic.

Well speaking of drama and lots of chatter, there is something big going down in my neighbourhood. Big enough to bring in hoards of police officers to prevent something horrible from happening. There were at least twenty people standing on the corner of our block (which is in front of our neighbours as we live in a duplex), my mom, friend, and I were glancing out the window and noticed groups of police officers walking the twenty-some people away.

If that is happening then there is obviously something happening, but it is all too interesting as well! I feel like we live in Beverly Hills where all the drama goes down. Hollywood, move on over, the real drama is had right here!

Anyway, as this was happening I decided to make myself a healthy and hearty smoothie. We had already had dinner, but I was just so turned off by it that I had to make myself something else that could both fill me up and act as the sweet thing I’ve been craving for all day long. Smoothie it was!

Now while dinner was a complete bust, this post dinner snack/meal was delicious. Best of all it was my favourite food color of green. I am seriously obsessed with green dishes.

Green Smoothie packed with Fruits I just mixed a bunch of fruit together to make this healthy smoothie. Here is what I used:

  • ¼ cup pineapple, chopped
  • ¼cup strawberries, sliced
  • 1/8 cup mango
  • 1 banana, chopped
  • ½ cup spinach, chopped
  • 2 teaspoons flaxseeds
  • ¼ cup dried oats 
  • ½ cup unsweetened almond milk

Directions:

  1. Mix all ingredients in blender until smooth (place spinach first and add fruit afterwards)

  2. Pour into glass and enjoy!

Initial Fruit

 

 

Here in the blender you can see the mango, strawberries, and banana (while underneath is the piña) – I should have put the spinach in first but I wasn’t sure whether I’d add spinach or not until the very end.

Flaxseed MixHere you can see the flaxseed mix that I used in this smoothie.

It came out perfectly. I loved it. Mom wasn’t too keen, but she doesn’t like smoothies. I really haven’t a clue how she could be turned off by such lovely creations, but she is.

Tropical Smoothie with SpinachI love that color! Especially with the fact that you can see the little red and green bits in it. Its like Christmas for smoothies!

Anyway, here was dinner that I wasn’t all too keen on:

Cauliflower, Chickpea, and Spinach CurryThis curry can be found here. I made everything as I should, following the recipe exactly, until I noticed the flavour lacked some. I then added an additional 2 teaspoons of Garam Masala, a half a teaspoon of chili powder, a teaspoon of cumin powder, and some additional dried coriander leaves. Worst of all, I added more salt than I’d care to admit. Although with this dish I also made brown basmati rice.

Have you ever heard of brown basmati? I know I haven’t! It still smells of popcorn while being made, but it is purely brown! Sounds just up my alley.

I hope you make a smoothie sometime this week, make it colorful and delicious!

Buen provecho!

 

Fried Tofu with Chimichurri Sauce and Quinoa

Why must food be so amazing? Someone must find out the reason behind our love for one of the needs for mankind. And while you’re at it can you figure out why I love this green stuff I like to call Chimichurri sauce?

I am guessing it may have to do with my love for the country of Argentina. Or maybe it is my longing to return there? I haven’t a clue, but I know I love it!

So for tonight’s meal I’ve got fried tofu coated with chimichurri sauce with quinoa and a side of a salad going for me. 

Fried Tofu, Quinoa, and a Salad with Chimichurri SauceOkay, so I may have gone a little overboard on the chimichurri sauce, but can’t you see that I love it that much? Its like food heaven. BBC should add this to one of their Saturday Kitchen episodes, but make it something for food heaven rather than food hell. Because everyone prefers food heaven, right?

I got the idea to make this from here, but I of course did not make use of the vegetable kale and my sauce is green not red.  Which really means I’ve alternated the entire recipe. Oh well the original is up above.

Firstly I would like to state that tofu is a pain in my rear. I haven’t yet mastered how to drain the sponge-like meat replacement of the liquid in which it comes in. I like to squish it between two paper towels on each side and press it between a bowl plate and a side plate, while placing something heavy on the side plate. Now that does drain the tofu of some of its moisture, but it certainly doesn’t do much  for what is needed. How do you drain your tofu of its liquid?

Anyway, here’s the recipe for chimichurri sauce:

Ingredients:

  •  1 cups fresh parsley and/or cilantro, firmly packed 
  • 1 Tablespoon of chopped basil
  • 1 teaspoon fresh oregano leaves (optional)
  • 3-6 cloves of garlic
  • 2 tablespoons chopped onion
  • 1/4 cup olive oil
  • 1 teaspoon white vinegar (optional)
  • 1 tablespoon lime juice (optional)
  • Kosher salt and red pepper flakes to taste

Directions:

  1. Combine all ingredients above in a food processor and mix until the only lumps you see are from the parsley not being smooth. 

  2. Chill until ready to use.

As for the tofu press it and drain it for at least 2 hours. Once it is without its water, marinate tofu in sauce for another two hours at least. Once ready, begin to cook the quinoa as per what is instructed. Then fry the tofu on low in olive oil. Once brown plate up and drizzle with chimichurri sauce again.

Then enjoy!

Close Up

Because I do not eat meat I opt for tofu as my meat, but you can use steak, lamb, a white fish, salmon, chicken, basically any meat out there. When my dad goes to Buenos Aires he enjoys having this special sauce with his steak at certain restaurants along the harbour.

Ah, the life of an Argentino – drinking an espresso in the sun on a terrace with a cigarette delicately between your fingers speaking the harmonious language of Castellano. – And I am picturing a well kept man with exquisite shoes who is dressed appropriately when I say that. Because neither do I smoke nor do I drink such strong coffee. Plus I am not an Argentine, but a Dutch/Canadian.

Anyway, as I was eating this fabulous meal I was being a lazy cow watching Covert Affairs behind my laptop.

Dinner with Covert AffairsMake no mistake, when I finally have children this happening will never occur. No electronics while at the dinner table. Not even the television will go on. Dinner time is family time. At a table with chairs where conversation of our days will be had.

But until then I have a couple seasons to watch of Covert Affairs!

If you end up making this I do hope you enjoy. And if you’re wondering – the black specks on my photos are black beans. I thought I’d utilize them after opening a small can of them during lunch and not finishing them.

¡Buen provecho!

Brown Rice Seaweed Salad with Sesame Seeds

Can people become lazy for a long period of time? If so, I’ve become lazy when it comes to posting food on this blog. It hit me at the end of January and has continued through to the second week of February. It is killer. I have at least two recipes which should be posted on here. One for a Sweet treat and another for a healthy meal. And yet, here I am procrastinating like a child with her assignment.

Well, before I post those two entries that need to be written out, I’ve got tonight’s meal ready to see the face of BounceAroundintheKitchen.

So besides being lazy as ever, I have also recently fallen in love with two foods. Those such being seaweed salad and chimichurri sauce.

I made a batch of chimichurri sauce as soon as I came home from the grocery store. I didn’t even have a plan to eat it with something, I just knew I wanted it and made it. I then ate it in a pita bread. Who needs butter for bread when you’ve got chimichurri sauce? Delicious.

But the real star of tonight’s show is dinner. If you were thinking it had something to do with seaweed salad then you’re rather smart! Or at least have some great insight.

Seaweed Salad with Brown RiceIf that doesn’t call out to you then I do not know what will! Although if you do not eat seaweed then I know that won’t be calling out to you. But it should, because it is so tasty!

I found the recipe here, but tweaked it just a bit.

Ingredients:

Salad

  • ½ cup dry brown rice
  • 1 ¼ cup water
  • ¾ cup seaweed salad
  • 1 orange pepper, julienned
  • 3 green onions, chopped
  • 1 Tablespoon toasted sesame seeds, for serving

Dressing

  • 1 teaspoon toasted sesame oil
  • 1 Tablespoon canola oil
  • 1 teaspoon soy sauce
  • ½ teaspoon white vinegar
  • 1 Tablespoon lemon juice
  • 1 teaspoon sweetener of choice (maple syrup, agave or honey)
  • 1-inch piece of ginger, minced
  • 1 garlic clove, minced
  • Salt & pepper, to taste

Directions:

  1. Bring rice to boil as per what box instructions say.

  2. Mix all ingredients from dressing together and allow flavours to combine as you chop the bell pepper and green onions.

  3. Once rice is cooked, drain and place in bowl. Add bell pepper and green onions. 

  4. Open store bought container of seaweed salad and add to rice mixture. 

  5. Then roast some sesame seeds in a frying pan and add to mixture.

  6. Once ready, add dressing to mixture and enjoy!

Dressing and Salad mixtureThis has got to be one of the easiest and most delicious meals I’ve made in a while. I truly love the flavour combinations in this dish that I am sure you would like it too. I mean with the tangy flavour of the store bought salad with the roasted taste of the sesame seeds and oil plus the sweetness from the honey? Absolutely fabulous!

A complete must try!

Enjoy your meal.

Or as they say in Japanese: Douzo meshiagare!

Green Pancakes for a Healthy Breakfast

When you wake up what do you look outside to see? Enough snow to close down schools? High water levels from too much rain? Or are you one of the lucky ones who live in the Southern Hemisphere who get to enjoy summer?

I woke up with rain. Lots of rain pitter patting on my window. Luckily though it was a day to enjoy as I do not have classes today. So instead of rushing into the shower and then eating breakfast, I took my time. My thoughts went to One Hit Wonders music from the 80’s and pancakes. So I found a playlist with 80’s music and made a 4 ingredient pancake mix.

Green Pancakes

Sounds good doesn’t it? And extremely easy! If you use Instagram, I got the recipe from someone I follow there, her username is HealthNub. She makes amazing meals which are delicious and good for you.

Ingredients:

  • 1 banana, chopped
  • ½ cup oatmeal
  • 2 egg whites
  • 1 handful spinach
  • ¼ teaspoon vanilla extract (optional)
  • ¼ teaspoon cinnamon (optional)

Directions:

  1. Mix oatmeal and chopped banana in a food processor.

  2. Add two egg whites and mix until smooth.

  3. Add spinach and mix until most spinach is puréed.

  4. Pour mixture onto hot pan and make pancakes.

Puréed MixtureThis is the absolute most perfect breakfast ever. A) Because of the gorgeous color of the food, B) It is 100% healthy, C) It is DELICIOUS.

You should definitely try this! Plus if you have kids I am sure they’d be interested in them as I am.

Making Green PancakesSure looks interesting doesn’t it? Well it tastes great! I’ve made this at home over the summer and had mom taste it too, she was kind of iffy about it, but did not mind the taste. If my mom could handle it I am sure you could too! You may even like it if we are lucky!

Eet smakelijk!

Tofu Curry on a bed of Mash

I’ve been living life all wrong and I realized this today. Why eat mashed potatoes when everyone knows they are so filled with calories when you can have a wonderful substitute which is so much better for you and that much more delicious? I realized that potatoes are so not the way to the heart but cauliflower is.

For dinner tonight I’ve made cauliflower mash with a tofu curry. This meal is extremely easy and so good. Keep in mind that I did not even have all the spices needed, so if I find it good how it is then imagine what it would be like with the correct spices! Heaven!

Tofu curry on a bed of Cauliflower Mash

To make this I made the mash first but in reality I could have done it whilst the spices and tofu were combining in the pan. Alas I used the same pan for both the mash and the curry so I did the mash first then washed the pan and made the curry.

In light that one should make the curry before the mash I will provide you with the recipe for the curry first. With that the recipe I followed can be found here, while the recipe for the mashed cauliflower can be found here.

  • 2-3 Tablespoons olive oil
  • 1 large shallot, chopped
  • ½ Tablespoon ginger, chopped
  • 3 cloves garlic, chopped
  • 1 tomato, chopped
  • ½ cup green peas
  • ½ cup tofu, cut into small pieces
  • Water as needed
  • Cilantro leaves for garnish

Spices

  • 2 teaspoons Turmeric
  • 2 teaspoons crushed red pepper flakes
  • 2 teaspoons curry powder
  • 1 teaspoon paprika powder

Directions:

  1. Heat oil in a pan and add onion, garlic, and ginger to oil and sauté until brown.

  2. Once fragrant, add spices and mix well. Then add chopped tomato and green peas and mix well. Next add tofu and mix.

  3. Add enough water to make a gravy and allow to simmer blending flavours together.

  4. As flavours bind make your cauliflower mash.

Cauliflower Mash

Ingredients:

  • 1 head of cauliflower, chopped
  • ¼ cup unsweetened almond milk
  • ½ teaspoon butter
  • 2 Tablespoons goat cheese
  • Salt and pepper to taste

Directions:

  1. In a medium pan pour water inside (an inch in depth) and add about ½ teaspoon of salt and bring to a boil. Once boiling add cauliflower and allow to steam for five minutes or so.

  2. Once soft, drain cauliflower of water and add milk, butter, and goat cheese to mix. Blend well with stick blender or place into food processor and mix until smooth.

  3. Add salt and pepper to taste and enjoy.

By the time the cauliflower mash is complete your curry should be finished as well. Now you can place enough of the mash in a bowl-plate and make a little hole in the centre to put more of the curry in. Add the curry to the cauliflower mash and enjoy.

Tofu Curry with Peas on a bed of Cauliflower Mash

Want to know a weird and funny fact about the stick blender? When I used to work in the kitchen upon getting my education in the hospitality industry my one teacher would call it a dildo. Because of that whenever I see this tool I have to hold back on calling it such an awful thing. Mr. Young if you’re reading this you’ve changed my view on such a simple thing like the stick blender for life!

Well this meal was completely filling. So much so that I actually couldn’t finish my plate. I tried, I really did, but I just couldn’t succeed.

Unable to FinishThat’s when you know it is truly too good that you want to finish but just can’t go through with it.  I would like to make this again, maybe with the correct herbs if that is possible. The cauliflower mash will be a must, that’s for sure.

I hope you also make this. You won’t regret it!

As they say in Hindi, कृपया भोजन का आनंद लीजिये !
(please enjoy your meal)

Turkey Wrap Lunch & Quinoa Fried Rice Dinner

 When you live on your own do you just make one plate of food for the night or do you make a couple servings worth for a couple nights?

Usually I just make a meal for the one night, but last night I went for the big meal. It will probably benefit me to have a good lunch for tomorrow anyway. Although today’s lunch wasn’t all that bad either.

For lunch I made a turkey wrap with a sun dried tomato and corn salad while for dinner I went for quinoa fried “rice”. Both very healthy and very filling, thus being great meals!

For the wrap all you will need is the following:

  • A couple slices of turkey
  • Small head of lettuce, chopped
  • 1 tomato, chopped
  • 3 sundried tomatoes, chopped
  • 2 Tablespoons canned corn kernels
  • 1 teaspoon olive oil
  • 1 teaspoon vinegar
  • 2 whole wheat tortilla wraps

Directions:

  1. Mix tomatoes and corn kernels together with oil and vinegar.

  2. Lay out two whole wheat tortillas and add turkey slices.

  3. Spread chopped head of lettuce over turkey and then spread tomato and corn mixture over that.

  4. Wrap up tortilla and keep tight, then enjoy.

Turkey, Tomato, and Corn wrapsThe recipe above is obviously for two people but I was a hungry monkey so I had both. Skipping breakfast means dealing with a hungry lady. Not smart.

So for dinner I had the not so fried rice, as it was quinoa. The recipe for that one can be found here.

Ingredients:

  • 2 tablespoons olive oil, divided
  • 2 large eggs, beaten
  • 3 cloves garlic, minced
  • 2 shallots, diced
  • 8 ounces mushrooms, sliced
  • 1 head broccoli, cut into florets
  • 1 zucchini, chopped
  • 1/2 cup canned corn
  • 2 carrots, peeled and grated
  • 3 cups cooked quinoa
  • ½ tablespoon grated fresh ginger
  • 3 tablespoons soy sauce
  • 2 green onions, sliced

Directions:

  1. Cook quinoa as instructed on the bag (1 cup quinoa; 2 cups water)

  2. Chop all vegetables and set aside. 

  3. In a large frying pan or wok, heat 1 tablespoon of olive oil and fry eggs. Flip once and then set aside. Once cool enough cut into thin slices.

  4. In same frying pan or wok heat another tablespoon of olive oil and add garlic and shallots. Cook until translucent. 

  5. Add chopped mushrooms, zucchini, and broccoli to garlic and onion and fry for approximately 4 minutes. 

  6. Next add quinoa, corn, and chopped carrots and cook for another 2 minutes.

  7. Add ginger and soy sauce and toss in with quinoa mixture.

  8. Finally add egg and green onions and serve. 

Quinoa Fried RiceI am aware that this plate looks to be more vegetables than quinoa, but that is because the rest of the quinoa is in a tupperware container in my refrigerator. I didn’t quite proportion my plate that well.

All in all it was a very productive food filled day.

If you end up making either meal I am sure you will enjoy them. I definitely did.

Eet smakelijk!