Easy Nutritious Lunches- Salads

I’ve been on quite a salad roll for lunches lately! I used to think that salads alone were unsatisfying and would leave me hungry in a hour or so.  That is until I learned the right stuff to put in a salad! I love eating a big plate of veggies topped with other nutritious add ons! Very filling, satisfying, healthy and delicious!

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Here is the salad I had today for lunch: Romaine lettuce, cucumber, radishes, spinach, carrots, seaweed tofu, and quinoa. I dressed it with my favourite homemade salad dressing, which I will post later with recipe!  I love salads! So simple, quick to throw together and so versatile….and scrumptious!

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Salad in a jar… genius! A great way to take your salad on the go.

This salad consisted of: Black beans, sunflower seeds, broccoli, homemade lime coleslaw (cabbage, rasins, carrots, lime juice, olive oil, salt, pepper), spinach, sweet onion sprouts, and hummus. I find that hummus provides a pretty good dressing! I also added a splash of apple cider vinegar. It is best to put dressing at the bottom along with beans and nuts. Keep the greens near the top to avoid becoming soggy.

Eat up!

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Cinnamon Huckleberry Muffins

These vegan muffins were a hit! Hope you enjoy. I was unable to take very many pictures of these because they were eaten too quickly! Yum yum… fresh out of the oven!

Makes 1/2 dozen muffins

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Ingredients

  • 1 banana, mashed
  • 2 Tbsp. Agave nectar or honey
  • 1/2 C. soy milk or other milk of choice
  • 1/4 C. soy yogurt
  • 1 tsp. vanilla
  • 2 tsp. baking powder
  • 1 tsp. nutmeg
  • 2 tsp. cinnamon
  • 1 C. whole wheat flour
  • 1/4 C. sunflower seeds. (Could be replaced with other nut or seed of choice)
  • 1/2 C. huckleberries. (Again, could be replaced by other fruit of choice…  I think blueberries or apples would also be great!)

Directions

  • Pre heat oven to 400 degrees F
  • In large mixing bowl mix together banana, agave nectar, milk, yogurt and vanilla.
  • In separate bowl , mix together baking powder, nutmeg, cinnamon and flour.
  • Add dry ingredients into wet and mix until just combined.
  • Fold in sunflower seeds and huckleberries to batter. Do not over mix – or batter could turn blue!
  • Pour batter into greased muffin tins.
  • Bake for 16-20 mins.
  • Enjoy! 🙂

I topped mine with shredded coconut and slivered almonds before baking. Great for breakfast on the go, dessert, or an anytime snack!

 

Terrific Tofu Spring Rolls

I absolutely LOVE fresh spring rolls! They are quick to make and so so tasty…as well as healthy! Pair them with a delicious dipping sauce and you’ve got yourself a meal that will make your mouth water.

Makes 5 spring rolls

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Ingredients

  • 5 spring roll wrappers (rice wrappers)
  • 1/2 block tofu, cut into thin strips
  • 1 Tbsp. soy sauce
  • 1 tsp. sesame oil
  • 1 Tbsp. cider vinegar
  • 1 ripe avocado, sliced
  • 1/4 red onion, finely chopped
  • 3 medium carrots, grated
  • 1/2 beet, grated
  • 3 Tbsp. sesame seeds
  • 1/4 cilantro, chopped

Directions

  • Marinade tofu for 1 hour in soy sauce, sesame oil, and vinegar.
  • Heat up frying pan and place marinated tofu on it to warm, flipping every so often for even cooking.
  • Prepare rice wraps as directed on package (usually soak for 5 seconds in warm water).
  • Place 1/5 of each: tofu, carrot, beets, avocado, onion, sesame seeds, and cilantro onto the middle of the prepared wrap.
  • Wrap as directed – seen on wrap’s packaging.
  • Pair with your favourite dipping sauce. I served mine with a sweet chill sauce and a peanut sauce.

Now dig in and start dipping!

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Vegan’s Dream “Egg” Salad

I’ve always enjoyed egg salad sandwiches but now that I’m not really into eating eggs I decided to try make something similarly enjoyable! …and boy, was it ever good! It is a tofu salad sandwich… hope you enjoy!Image

 

Ingredients 

  • 1/4 block tofu, crumbled or chopped
  • 3 pickles, chopped
  • 1 celery stalk, chopped
  • 1 ripe avocado, mashed
  • 1 tsp. lemon juice
  • 1/2 clove garlic, minced
  • 1/4 tsp. onion powder
  • 1/4-1/2 tsp. cumin
  • dash of paprika
  • squirt of mustard
  • salt and pepper to taste
  • Fixings of your choice

Directions

  • Combine mashed avocado with lemon juice and garlic. Whip up to remove chunks until smooth mayo-like texture is achieved.
  • Add remaining ingredients into avocado mixture
  • Enjoy on a wrap, toasted bread or as is!
  • Top with your desired fixings!

Note: This time I topped mine with cucumber, alfalfa sprouts, tomato, chives, and romaine lettuce.

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This is a quick and easy recipe.

Have a great day!

Endless Options Smoothie

 

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I absolutely love vegetables but I know some people cringe when they hear the word broccoli or kale.  I want to make it known that putting vegetables along with fruit into your smoothie is a GREAT way to get your veggies in!   I’ve been making myself a smoothie every morning and I feel fabulous because of it! It is a great way to start the day.

Today I made a ginger berry smoothie. Lately I’ve been using ginger in lots of things and I love it! If you like ginger I suggest it in your smoothies…it tastes like a vacation to the Caribbean.

I know some might think that the veggies are over board but your taste buds develop a love for them! And in this case, they are blended with all the fruit to create a fresh delicious flavour!

So the above photo is the ingredients I used this morning.

Ingredients

  • Mixed berries
  • flax seed, Tbsp or so.
  • broccoli
  • carrot
  • celery
  • spinach
  • banana
  • ginger, about a tsp. size
  • orange
  • Liquid of choice- today I used almond milk and I usually use about one cup but it varies depending on my desired thickness.
  • Protein powder (Optional) – I like to add some protein powder into my smoothies if I am using almond milk because it is lacking in the protein department!

You can pretty much throw what ever you have into it! I love using beets, kale, apples, cucumbers, cinnamon, cooked pumpkin, cocoa powder, coconut…you get the point, anything goes!

Mix it up and have FUN with it!

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Enjoy your lovely day!

Loving Chia Seeds

Watermelon, Mango, Chia Seed Pudding, topped with coconut.

Watermelon, Mango, Chia Seed Pudding, topped with coconut.

This was so simple to make and heavenly on the tastebuds, not to mention healthy!

For the pudding the ratio is 1 cup liquid to 3 Tbsp. chia seeds.

For this recipe I used 1/3 cup almond milk and 1 Tbsp. chia seeds.  Let stand for at least an hour till the consistency you want is achieved (letting stand over night is ideal).

Enjoy!