Category: Gluten Free

Cilantro Week: Mexican Beans and Quinoa

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Hey there! For the last post of cilantro week, I have a recipe for Mexican Beans and Quinoa. It’s a great way to use up cooked quinoa that you have in your fridge, and makes an awesome side dish. The cilantro and lime work super well together, and some Mexican spices kick it up a notch. The final product actually turned out kind of creamy in texture, which is nice. I hope you enjoy!

Mexican Beans and Quinoa

Serves: 2-3

Total Time: 10 minutes

Ingredients:

    1 cup cooked quinoa
    1/2 cup water
    1 can black beans, drained and rinsed
    1 tsp cumin
    1/2 tsp Chili Powder
    1/2 tsp paprika
    Salt and pepper to taste
    1/4 cup fresh cilantro, chopped
    Juice of 1/2 a lime

Directions:

  1. Combine the beans, quinoa, water, cumin, paprika and Chili powder in a pot.
  2. Bring to a boil and then reduce to a simmer, and cook for about 5-7 minutes. The water should be absorbed by this point.
  3. Remove from the heat and stir in the cilantro, lime juice, salt and pepper.
  4. Enjoy!

I can’t wait to get into next week’s basil recipes! See you then;)

Yours Truly,

MyDayIsBooked

Cilantro Week: Chimichurri Sauce

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Hi!! The post that I have to share with you guys today is a Cilantro Chimichurri, which is a kind of sauce that you can put on grilled meat and veggies. This Chimichurri is full of flavour, and only takes a few minutes to blend up. It’s best if you leave it in the fridge for a couple hours before eating it though, so that the flavours can meld together. Hope you enjoy this recipe!

Chimichurri Sauce

Serves: 2

Total Time: 5 minutes (plus 2 hours chill time)

Ingredients:

  • 1 cup fresh cilantro
  • 3 cloves of garlic
  • 1 tbs red pepper flakes
  • A few chives
  • 1/4 tsp salt
  • 1/4 cup olive oil

Directions:

  1. Toss all of the ingredients in a blender or food processor, and blend until smooth.
  2. Place in a bowl and cover with Saran Wrap. Leave the Chimichurri in the fridge for a couple hours so the flavours can develop. (Optional)
  3. Enjoy!

I’m loving herb month so far because it’s forced me to do some experimenting;) I’ll be back on Friday with my last Cilantro recipe!

Yours Truly,

MyDayIsBooked;)))

 

Cilantro Week: Mango Salsa

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Hello;) Week three of herb month is here; Cilantro Week! The first recipe that I have for you guys was shown to me by my aunt, and is perfect for summer. This mango salsa works great with chips, on tacos, or as a side with any main course. It’s super fresh and colourful as well! As a side note, does anyone else have an obsession with mangoes? I think that I could eat them everyday. Put them together with some avocado, red onion, red pepper, tomatoes and cilantro……. delicious! But as with every week, first I’m going to give you some tips on growing this week’s herb.

Apparently cilantro does better in the cooler temperatures of spring and early fall, but my plant has been doing just fine sooooo…… Keep the dirt around your plants moist, and once they start to provide leaves, you can cut or pick them off. That’s pretty much it, cilantro is pretty low-maintenance. Here’s the Mango Salsa recipe!

Mango Salsa

Serves: 4-6

Total Time: 10 minutes

Ingredients:

  • 1 mango, diced
  • 1 small tomato, diced
  • 1/4 of a red onion, diced
  • 1/2 a red pepper, diced
  • 1/2 an avocado, diced
  • 1/3 cup of fresh cilantro
  • Juice of 1/2 a lime

Directions:

  1. Once all of the veggies are diced, toss them in a bowl with the lime juice and cilantro.
  2. Enjoy!

Enjoy this recipe and have a great week! See you later;)

Yours Truly,

MyDayIsBooked

Parsley Week: Vegetable Soup

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Hi! I’m a bit late in posting this, but I’m going to post Cilantro recipes tomorrow and Wednesday to make up for it. So, Vegetable Soup; a classic, simple dish that is easy to make and totally customizable. I used carrots, cauliflower and kale in my soup, but you can use broccoli, peas, corn, beans, the list goes on and on. When the zucchini in my garden is ready I’m for sure using it in this recipe! Parsley works really well in this soup as a flavour enhancer. I also used some chives just to brighten things up;) Here’s the recipe for my vegetable soup!

Vegetable Soup

Serves: 3-4

Total Time: 1 hour

Ingredients:

  • 1 clove of garlic, minced
  • 1/2 a white onion, diced
  • Water
  • 1/2 tsp ground thyme
  • 2 cups chopped kale (I used Dino)
  • 2 cups cauliflower florets
  • 1/2 cup chopped carrots
  • 1 L vegetable broth (or 938ml to be exact)
  • 1/2 tsp salt
  • 1/2 cup chopped parsley
  • A few chives, chopped
  • Pepper to taste

Directions:

  1. Grab a large pot and put enough water in it so that it just covers the bottom. Place over medium heat.
  2. Once the water is hot, put the garlic and onion in the pot and cook until translucent, about 6-8 minutes. If the water evaporates, add a little bit more.
  3. Add the thyme and stir, cooking for a couple more minutes.
  4. Dump the kale, cauliflower, carrots, broth and salt into the pot and bring to a boil, then reduce to a simmer, cover and cook for about 25-30 minutes, until the kale is wilted and carrots and cauliflower are soft.
  5. At this point, you can add in the parsley and chives, then simmer for another 5 minutes.
  6. Season with salt and pepper to taste.
  7. Enjoy!

So yeah, tomorrow is that start of cilantro week! Hope you liked using parsley;)

Yours Truly,

MuDayIsBooked;)

Parsley Week: Spiced Up Hummus

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Hello again! My parsley plant is flourishing and so I used it in another delicious recipe: Spiced Up Hummus. This Hummus is where it’s at! It has tons of fresh parsley, lemon juice, and mediterranean spices. Hummus is great as a dip, a spread, or a sauce type thingy on bowls. I like eating it with crackers and veggies. And in wraps. And in veggie bowls. So basically all of the above. Anyways, here’s the recipe for my Spiced Up Hummus!

Spiced Up Hummus

Serves: 4

Total Time: 10 minutes

Ingredients:

  • 1 can chickpeas, drained and rinsed
  • Juice of half a lemon
  • 1 clove of garlic
  • 1/3 cup packed parsley
  • 1 tsp cumin
  • 1 tsp nutmeg
  • 1 tsp Chili Powder
  • 1 tsp paprika
  • 1/2 tsp cinnamon
  • Salt to taste
  • 1/3 cup olive oil

Directions:

  1. In a blender or food processor, blend everything but the olive oil until combined but still chunky.
  2. With the blender on medium speed pour in the olive oil. Continue to blend the hummus until smooth.
  3. Store in the fridge.

Hope you enjoy this hummus recipe! I’m still in the process of experimenting with the final parsley recipe of the week, but it should come out soon;)

Yours Truly,

MyDayIsBooked;)))