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Sweet Potato Quinoa with Caramelized Hazelnuts. Roast Squash and Feta Quinoa | Cate in the Kitchen. As a kid, I despised butternut squash. I don’t know what it was about it, I just wouldn’t go near it. Over the years my taste buds have grown up (probably more than I have) and I’ve learned to love it. This is pretty good news when it comes to health benefits, the guys over at say: “Low in fat, butternut squash delivers an ample dose of dietary fiber, making it an exceptionally heart-friendly choice.

It provides significant amounts of potassium, important for bone health, and vitamin B6, essential for the proper functioning of both the nervous and immune systems.” 1 butternut squash, diced160g quinoa150g feta2 tbsp olive oiljuice of 1 lemon2 cloves garlic, chopped finelyhandful pumpkin seedsa few snips of chives Heat your oven to Gas Mark 7 (conversions here) and put the butternut squash in a roasting dish. This will keep nicely overnight and serve well as a packed lunch, but I’d be surprised if there was any left. Thanks for reading x Like this: Like Loading... Related. TheModelFoodie - Home - Chickpea, Avocado, Cucumber & Feta Salad. What's your definition of a salad?

Lettuce, tomato, cheese and dressing? Fine, it has it's place, but this becomes boring after the first mouthful. Am I right? The world of salads is vast and anything but boring. A plate full of varying salads is my perfect summer lunch and there is no need to limit portions eating this way. No one ever got fat on too many vegetables. So munch as much as you want. Using favorite ingredients to create simple dishes that lift a plate, salads are really simple. This salad is one of my summer 2014 staples and another delicious example of eating clean. Chickpea, Avocado, Cucumber & Feta Salad Serves 4 Prep Time: 5 minutes Ingredients: 1 can chickpeas, rinsed and drained2 avocados, pitted and chopped1/2 cucumber, quarter and chopped1/3 cup coriander, chopped 2 tbsp spring onion1/3 cup feta cheeseJuice of 1 limeSalt and black pepper, to taste Method: In a medium bowl, combine chickpeas, avocado, coriander, cucumber, spring onion, feta cheese, and lime juice.

Curried Chickpea Salad. Looking for some new lunch ideas? We’ve been trying to think of some ways to mix up our lunch time to keep things interesting. Here’s a take on this chickpea salad, revamped for fall to incorporate apples. With a light, yogurt-based curry dressing, it’s a fresh alternative to a tuna or egg salad. Try it for lunch in a sandwich or wrap, or as a snack spread on crackers. We originally devised the recipe to be a filling for cabbage wraps (using some beautiful cabbage from the market); however, they unfortunately had some logistical challenges.

(Just how you get a leaf of raw cabbage to form an orderly roll, I’m not sure!). So, proceed at your own risk if you want to try that route. Give it a try for a new way to look at lunch! Curried Chickpea SaladMakes 2 to 3 servings – double as necessary Notes: All quantities are approximate – this recipe is very forgiving, so adjust to your own tastes! What To Do Serve on crackers, or in a sandwich or wrap.

Spinach Salad with Apples, Walnuts and Goat Cheese - A Cedar Spoon. Mixed Greens with Pears, Goat Cheese, Dried Cranberries and Spiced Pecans. Black Quinoa & Kale Salad. © 2009 Green Kitchen Stories So, a couple of days ago we wrote about our box of organic treats. We tried a salad recipe that came along but switched the fried leek for sprouts, since we both fancy sprouts. The thing that makes this salad dance is the mustard and lemon dressing that you mix into the quinoa. It tastes really amazing, a bit like christmas but the lemon makes it so fresh, and we had to make it over and over again, because we couldn’t stop eating it.

Really. Black Quinoa & Kale SaladServes 4 1 1/2 cup black quinoa (cooked) Dressing: 4 tbsp olive oil ½ organic lemon (peal and juice) 2 tbsp hot english mustard salt and pepper 4 big leafs of Kale (Borecole) 2 red apples 1 handful sprouts 100 g goat feta cheese Cook the quinoa. Photos by: Johanna Frenkel. Fried pear with asparagus, walnuts and blue cheese. March 10, 2013 I promise that this recipe will end the “not really a breakfast” posts. But to be honest I had this salad for breakfast and it was amazing. As I’ve mentioned many times, I am a sweet tooth and a combination of a pear and a blue cheese made me very happy. You know how it is, when you have a great breakfast and it makes you feel good, most probably you’ll stay like this for the rest of the day. The process of preparation is easy and fast, don’t think that just because you need to fry something it makes the recipe difficult.

You will need: 1 pearasparaguses, small bunchwalnuts, small bunchfresh rosemary, 1 tbspolive oilblue cheesebaby salad For dressing: 2 tbsp olive oil1 tsp balsamic vinegarpinch of cayenne pepper1 tbsp honeypepper for taste Mix all the ingredients for the dressing in a small cup and put on a side. Cut the pear along in 4 pieces and clean it from seeds. Enjoy, Marta.