Veggie Fried Quinoa

I ate the whole pan of this fried quinoa. It’s seriously so good because of all of the flavour and all of the veggies. I don’t know, there’s just something about a big plate of sauteed veggies, beans and quinoa that’s just so comforting and simple and homey. And it’s true that it doesn’t get much simpler than this- basically all you need to do is toss some stuff around in a pan, add a bit of other stuff, and you get delicious stuff.

In the ingredients list, I’m going to put down all the veg as “roughly chopped”, because I didn’t put a whole lot of effort into making it look nice. It’s all about flavour and ease here, people. This dish is also a great fridge cleaner. You know, when you have those week old carrots, that half an onion in a ziploc bag, and some tomatoes that are looking just the teeniest bit questionable. In my case, I also had some black beans in a tupperware container. Usually I have some leftover quinoa lying around, but I didn’t so I made some right before. But yeah, just toss all of these forgotten but beautiful things into a pan with some olive oil, then add your flavour boosters. Namely soy sauce, garlic, pepper, and maple syrup. Yes, I put maple syrup in a take on fried rice. Trust me, it works.

Since, if you’re a speedy chef, you could whip this up in about 7.5 minutes, this Veggie Fried Quinoa could be made in the morning before school, or as a really quick dinner. I would say a more accurate timeline for making this quinoa would be about 10-15 minutes, which is still pretty fast. Just make sure you have your quinoa cooked before hand, cause that’s really a game changer. If you don’t need it to be vegan, you could add some egg or chicken for some extra protein. However or whenever you make it, this Veggie Fried Quinoa is definitely a winner because of it’s quick, easy, and really tasty. Hope you enjoy!!

Veggie Fried Quinoa

Serves: 2 (or 1 really hungry person aka me;)

Total Time: 15 minutes

Ingredients:

  • 1 tbsp olive oil
  • 1 cup cooked quinoa
  • 1/2 a tomato, roughly chopped
  • 1/2 a red onion, roughly diced
  • 1 large carrot, roughly chopped
  • about 1/4 cup of sliced mushrooms
  • 2/3 cup black beans, drained and rinsed
  • 2 tbsp soy sauce
  • 1/2 tsp maple syrup
  • 1 clove of garlic, minced
  • Pepper, to taste

Directions:

  1. Heat the olive oil in a large pan over medium heat. Add in the tomatoes, onions, carrots, black beans and mushrooms and cook for about 3 minutes, until starting to get soft.
  2. Add the quinoa to the pan and stir, continuing to cook for another 5 minutes, until most of the water from the veggies has evaporated.
  3. Next, add the soy sauce, garlic, pepper, and maple syrup, and stir to combine. Cook for a few more minutes, allowing the carrots to become tender.
  4. Remove from the heat and enjoy!

One of my favourite quick and easy recipes:) I’ll see you guys on Friday!!

Yours Truly,

Olivia:))

10 Healthy Freezer Meals

Lots of places are starting to open up again, which means a gradual return to our busy lives. I found out a few days ago that I’m going back to school in September, and I’m really excited about it! Hopefully sports and activities can begin again soon too. But something I’ve really enjoyed over these past months is all the time that I had to cook. Now that I’ll have a somewhat full schedule again, I might not have the luxury of taking an hour to make an awesome dinner each night! Not to mention I’ll have to make school lunches again. So I thought I’d do a roundup of a bunch of Healthy Freezer Meals that I’ve posted.

I always like having a few things in my freezer that I can take out for my lunch the night before. Having freezer meals on hand is also handy for busy nights when we’re rushing to different things, and don’t have time to cook. I know things aren’t going to be completely back to normal, so maybe I won’t be THAT busy, but sometimes I’m tired and don’t feel like cooking anyways. My point is, it’s not a bad idea to have some delicious food stocked up and ready to go.

On this list, we’ve got everything from soups and stews to curries and falafel. Not all of these recipes have freezing details in them, but you can pretty much throw any of these meals into a resealable bag and freeze them like that. To reheat frozen soups, stews and curries, just run the bags under some cold water for a bit, then pop the frozen meal into a pot with a bit of water to melt. It also helps if you place the bags in the fridge to defrost the night before; that way you just have to heat up your meal. These freezer meals are all super nutritious as well, which is a bonus for when you need fuel before or after sports.

I like to take a day or two to just make big batches of a few recipes on this list, and throw them in the freezer for emergencies. It’s a fun and productive thing to do on a rainy day! I hope this post helps you out;))

10 Healthy Freezer Meals

Lentil and Barley Stew This Stew is so hearty and comforting! It’s packed with protein and complex carbs to fuel you through your day.

Cauliflower Soup This soup is full of flavour and makes for a great light lunch:))

Soul-Warming Chickpea Curry Curry is one of my favourite meals to make and eat, and this one has so much flavour and texture from the chickpeas. Defrost and serve with pre-cooked quinoa for a quick weeknight dinner, or pack it in your thermos for an awesome school lunch.

Vegetable and Coconut Curry A delicious meal that’s packed with veggies and deliciousness. Add some noodles for an easy lunch.

Falafel These falafel are full of protein, and when defrosted make a great addition to salads, bowls, wraps, and sandwiches! They’re so great to have on hand.

Golden Lentil and Coconut Soup Such a velvety, flavourful, and gorgeous soup! This will definitely both warm you and fill you up! It’s so good:)

Stuffed Pepper Stew Another hearty stew that’s super tasty as well:)) It would go great with a piece of toast.

Lentil and Coconut Curry I love this curry SO MUCH because of its creaminess and flavour. Freeze some for when you want a kick-ass meal!

Beans and Broccoli This is a vegan take on beef and broccoli that is great with rice, quinoa, or in salads, wraps and bowls.

Moroccan Style Chickpea Stew This stew is super delicious and has big chunks of hearty veggies with warm middle-eastern spices. Love it!

Definitely stock up your freezer with a bunch of these recipes! Hope you enjoy them:))

Yours Truly,

Olivia:))

Soy-Maple Roasted Sweet Potatoes

By now you probably know that I have a weakness for sweet potatoes. They’re one of my favourite things ever and I’m always looking for new delicious ways that I can eat them. Usually they taste the best when they’re super caramelized and soft- and this recipe DEFINITELY gives you that. These potatoes have so much good flavour and colour, and go great in bowls or salads, or as a side for your dinner.

Usually I peel my sweet potatoes, but today I left the skin on for some extra textural action. All I did was cut my potato into little medallions, then tossed them with some olive oil and threw them in the oven. While they were becoming golden brown and amazing, I just mixed up the THREE INGREDIENT sauce that gets brushed on to the medallions, infusing them with deliciousness and also helping with the caramelization process. Just keep an eye on these because they can burn pretty quickly.

These Soy maple Roasted Sweet Potatoes were the PERFECT addition to my lunch bowl today. I then proceeded to eat the rest of them right off the pan. Be sure to try out this recipe and let me know what you think!!

Soy Maple Roasted Sweet Potatoes

Serves: 1

Total Time: 40 minutes

Ingredients:

  • 1 small sweet potato
  • 1 tbsp olive oil
  • 3 tbsp soy sauce
  • 1/2 tsp garlic powder
  • 1 tsp maple syrup

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Wash the sweet potato well, then proceed to cut it width-wise into small medallions, a little less than a centimetre thick.
  3. Place the medallions onto a parchment lined baking sheet and toss them with the olive oil, making sure that they’re evenly coated. Put the pan in the oven and roast for 10 minutes.
  4. Remove the pan, flip over the sweet potatoes, and roast for an additional 15 minutes.
  5. While the sweet potatoes are in the oven, mix together the soy sauce, garlic powder and maple syrup in a small bowl. Set aside.
  6. Take the pan out of the oven, flip the medallions over again, and use a pastry brush to brush on a layer of the soy sauce mixture onto each one. Put back into the oven for 5 minutes.
  7. Remove the pan, flip over the sweet potatoes (there’s lots of flipping going on), brush on some sauce, and then roast for another 5 minutes.
  8. For a last final crisp, flip the sweet potatoes once more and bake for 5 minutes again.
  9. Take the sweet potatoes out of the oven, let cool and enjoy!

I can’t wait for you to try this recipe! So simple and delish:)) Have a great weekend and I’ll see you Monday!!

Yours Truly,

Olivia:))

Roasted Carrot and Onion Dip

Dips are where it’s at, you know? Whenever there’s hummus in the house I eat it all in about 5 seconds because I throw it on everything. But when I don’t have hummus OR chickpeas around, I still need my dip/spread fix! So I present to you, ROASTED CARROT AND ONION DIP.

Ok guys, this dip… where do I even start? First off, it’s incredibly easy to make. You just roast a bunch of delicious veg, including carrots and red onion (who would’ve guessed😂), then toss them into the blender with parsley, olive oil, and some water. So freaking simple and so freaking worth it. After you get past the gorgeous colour, you will notice that the flavour of this dip is insaaannneee. Like insane. Mainly because you will be roasting garlic alongside the carrots and onions, and have you ever tried roasted garlic?!?! I need to roast it more often cause it’s amazing. On top of that you have some lime juice, which is just the cherry on top. All of these sweet, smoky and sour flavours working together are just heaven for your tastebuds.

I’ve eaten this dip/spread in a salad, with some brown rice crackers, and with some snap peas, but there are a whole lot more ways that I’d like to enjoy it. It would be SO GOOD in a sandwich or wrap, with some toasty pita, or on your morning toast. Honestly, just slather this on anything and it will make it 10000 times better. That’s 4 zeros my friends👌

Hope you enjoy this recipe! Let me know how it turns out when you make it😊

Roasted Carrot and Onion Dip

Serves: 4

Total Time: 45 minutes

Ingredients:

  • 5 small carrots, peeled and chopped into 1 inch pieces
  • 1 small red onion, sliced
  • 2 tbsp + 1/2 tsp + 1/4 cup olive oil
  • 1/2 cup packed parsley
  • 4 cloves or garlic, skins on
  • 3 tbsp water
  • Juice of 1/2 a lime
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. On a parchment lined baking sheet, toss the carrots and onions with the 2 tbsp olive oil and some salt and pepper.
  3. Place the garlic cloves on a small piece of aluminum foil (shiny side up) and add the 1/2 tsp of olive oil. Fold the foil around the cloves to make a little packet. Place on the baking sheet.
  4. Roast the carrots, onion and garlic in the oven for about 25-30 minutes, until soft and caramelized. Remove from the oven and let cool completely.
  5. Add the parsley, lime juice, water and 1/4 cup olive oil to a good blender. Remove the garlic cloves from the little packet and from their skins, and add them to the blender as well, along with the carrots and onions. Blend the mixture until fairly smooth; you should still be able to see the green flecks of parsley.
  6. Season with more salt and pepper if needed.
  7. Serve with crackers and veggies, or in bowls, sandwiches and wraps!

Definitely try this one out! See you Wednesday:))

Yours Truly,

Olivia:))

Vanilla Protein Oats

Before you ask, Karen, I know I’ve done breakfast bowl posts lately, but they’re just so good. If I keep making freaking awesome breakfasts, am I not supposed to share them?!!?? Didn’t think so. Yes, these protein oats fall into the awesome category, and yes, you get to see the recipe.

I’ve just been really into the protein powder recently, as you can tell by my recipe for Mini Berry Protein Muffins, which you should DEFINITELY check out. It makes stuff super creamy and adds a nice flavour. And adds protein😂 Usually I’ll add a scoop to my morning smoothie bowl, but today I didn’t have any frozen bananas at the ready, so I tried these Vanilla Protein Oats!

They’re super simple and taste AMAZING (like most of my recipes, tbh). These oats will definitely fill you up and fuel you through your day! (I need this because of this pesky little thing called summer school😂) Don’t forget to throw lots toppings on there- toppings MAKE the bowl. Am I right or am I right? I used cherries, bananas, and lots of crunchy peanut butter, which is my new obsession. Any other fruits or nuts or other good stuff also works though, because the base of these oats is vanilla.

In a nutshell: THESE OATS ARE DELISH AND THEY’RE FULL OF PROTEIN AND CARBS AND GOOD STUFF AND YOU SHOULD MAKE THEM EVERY DAY OF THE WEEK AND TOP THEM WITH MORE DIFFERENT AWESOME STUFF EACH DAY. Sign me up!! Enjoy your oats☺️😋😉😉

Vanilla Protein Oats

Serves: 1

Total Time: 15 minutes

Ingredients:

  • 1/4 cup quick cooking steel cut oats
  • 1 scoop vanilla protein powder (about 1/2 cup)
  • 1 banana
  • 1 cup water
  • 1/2 tsp cinnamon
  • Some cherries for topping
  • Lots of peanut butter for topping;)

Directions:

  1. Mash half of the banana in a small pot, then stir in the oats, protein powder, cinnamon, and water.
  2. Bring the mixture to a simmer on the stove, then let cook for about 7-8 minutes, until the oats are cooked through. Add more water if needed, because the protein powder sure soaked up a lot!
  3. Remove the oats from the heat, scoop into a bowl, and top with the rest of the banana, some cherries, and some peanut butter. Yum!!

See you tomorrow with a new post!!:)

Yours Truly,

Olivia:))