(Gluten-Free, Dairy-Free, Meat-Free | Paleo-Friendly) Christmas is right around the corner! We all know what happens when the holidays come around…maybe not the healthiest food choices? Yeah, me too. So before all of the holiday shenanigans I’m going to keep things light and healthy (or, at least try! #reallife). This salad was conspired by my sister’s mother-in-law, and it’s very flexible based on what you like! Don’t love kale? Cool, swap it for spinach! Feel free to make this salad into whatever you want it to be (or have in your pantry) and enjoy 🙂 Happy holidays! xx
- 1 x 250g (2 cups) quinoa (I cheated and used the pre-made quinoa because shortcuts are a must during this busy time of year!)
- 1 x 200g bag (3 cups) of curly kale
- Fruit of choice, chopped (my sister used blueberries and grapes; I tried apples and blueberries, but you could even use dried fruits if that’s what you have)
- Handful of nuts and seeds of choice (I used walnut and sunflower seeds because they’re always in my cupboard)
Ingredients for Dressing
- 125 ml (½ cup) extra virgin olive oil
- 75 ml (1/3 cup) red wine vinegar
- 1 Tbsp Dijon mustard
- 3 handfuls of fresh herbs (I used a handful each of parsley, coriander (cilantro) and basil)
- Salt and pepper to taste
- Put all of dressing ingredients into a blender and blend until mixed. Add more of fresh herbs or salt and pepper to taste.
- Cook your quinoa according to directions (if you’re not a cheater and didn’t buy pre-made quinoa) and put warm quinoa into large bowl.
- Pour all of dressing over warm quinoa and stir.
- Add curly kale and fruit (I used a small pack of blueberries and three apples, chopped). Toss.
- Top with seeds and chopped nuts.
Look at this tasty treat! Thanks Nancy and Joy for the inspiration! xx
Tip: Because of the toughness of kale, this salad can be made and eaten as leftovers for a few days after. We all know I love a packed kale salad for lunch. YUMMM.
(Gluten Free, Dairy Free, Meat Free| Whole30 & Paleo-Friendly) I’ve been getting a lot of swede (or, rutabaga) in my veg box lately. Although I love all vegetables and try not to play favourites (except when it comes to kale!), I really wasn’t sure what to do with all this swede/rutabaga. Luckily, I found this awesome recipe to spruce up my swede! Now I can eat comforting FRIES that are high in vitamin C to boost my immune system for the winter months. How good of a deal is that?!
- 1 small swede (rutabaga), skin removed
- ¼ – ½ tsp salt
- ¼ – ½ tsp cayenne powder (add more if you like things spicy)
- ½ tsp garlic powder
- ¼ tsp dried oregano
- ¼ tsp black pepper
- 1-2 Tbsp olive oil
- Slice the swede (rutabaga) in half, and then cut into “fries.” (You can place your “fries” into cold water and allow them to sit in the fridge overnight. This is what is recommended for crispy fries. You can skip if you like –I did).
- Preheat oven to 230C (450F). Line a baking sheet with parchment paper.
- Drain rutabaga fries if you chilled them overnight. Pat dry. Add 1 tbsp. olive oil and toss until evenly coated (add more if necessary.) Add the spices and toss again. Transfer to baking sheet and spread out so no fries overlap.
- Place into oven and bake for 15 minutes. Remove from oven and flip. Continue baking for another 10-15 minutes, or until desired consistency is reached.
- Remove from oven and serve immediately.
Source | The Cookie Writer
Tip: I needed to do something with my swede (rutabaga) before I was out of town for the weekend so I cut it up into fries, seasoned those and then froze them. Once I was back, I just baked the fries from frozen; it worked great! From articles I’ve seen, it’s better to blanch the fries before you freeze them, but I didn’t know this before I froze my fries so I just went with it; it all worked out.
(Gluten Free, Meat Free, Dairy Free -feel free to add meat or dairy if you want | Paleo-Friendly) Real talk. I love brunch. I mean, it’s basically one of my favourite things to do on the weekend (and in life generally). So, the weekend is here, and it’s time to brunch! Yes! These rockin’ Huevos Rancheros will not disappoint. There are a few things I love about this recipe: it’s a one-dish wonder (no one wants to spend their weekend doing dishes!) and it’s really flexible (you can easily change it based on what’s hanging out in your fridge). Plus, it’s packed full of veggies to jump-start your weekend, which is just a massive bonus! So enjoy! And, please invite me over when you make these? I’ll need to ‘trial’ them 😉
- 1 tbsp butter
- 1 white onion, chopped
- 2 garlic cloves, smashed and diced
- 2 peppers chopped (I used red and orange)
- ½ red chili diced (if you like a little spice)
- 4 mushrooms
- 1 can of black beans, drained and rinsed
- 1½ tsp cumin
- ½ tsp cayenne (if you like a little spice)
- 1 tsp oregano
- 4 eggs
- 2 handful of kale
- 3 spring (green) onions, chopped
- Preheat oven to 170C (350F) –if you have a skillet that can go into oven.
- Throw butter, chopped onion and garlic into skillet and cook for 3-5 minutes at medium high.
- Add peppers and red chili (optional) and cook for another 3-5 minutes.
- Add chopped, closed cup mushrooms and black beans.
- Add cumin, cayenne (optional) and oregano to sautéed vegetables and mix.
- Cook for 3-5 more minutes and make holes in vegetable medley for eggs.
- Crack 4 eggs and add them to holes in skillet. It should look something like this.
- Cover eggs with a few handfuls of kale and 3 chopped spring (green) onions
- Put skillet in oven (if oven-safe) and bake for 15 minutes (or until eggs don’t jiggle when you give the skillet a little shake). If you don’t have frying pan that can go in oven, just do this on stovetop.
Tips: Top with salsa, avocado, green chilies or whatever you have in fridge! If you eat dairy, add some cheese on top of the eggs a few minutes before they’re done baking. If you want to add meat, throw some chorizo in with onion/garlic/butter mix.
Just look at this YUM!