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:))

10 Healthy Breakfast Ideas

Breakfast is probably my favourite meal of the day, mostly because I get to make it sweet. I’m definitely a sweet over savoury breakfast person, because when you get to eat sweet stuff for an actual MEAL why wouldn’t you? I’ve posted a lot of breakfast recipes over the years, but I’d thought I’d compile a list of 10 Healthy Breakfast Ideas that you can make when you’re in a slump.

All of these are super simple and quick to make, and a couple can be made in advance to prepare for busy mornings. No matter how busy I am, I ALWAYS make time for breakfast, because it fuels me for the rest of the day. Fruit, complex carbs, protein and healthy fats are essential to an awesome breakfast, so you can kick butt all day long! Plus, breakfast needs to taste good, and all these recipes are DELISH. they have so much flavour and sweetness without any refined sugar.

I hope you find a couple of recipes in here that you really love and can keep coming back to! Enjoy;))

Pancakes

I have two pancake recipes on my blog: PB and J Stuffed Pancakes and Cinnamon Raisin Apple Pancakes. Both are made with oat flour and are SO YUM. Pancakes are a classic breakfast food, and can actually be whipped up pretty fast. My PB and J Stuffed Pancakes come together in a blender and take only a few minutes to cook. You could even make a big batch of either of these and freeze them, then pop them in the microwave or toaster for an on-the-go breakfast.

Muffins

Who doesn’t love a good muffins? They’re the epitome of a grab-and-go breakfast and taste amazing! My Scrumptious Sugar-Free Muffins are a CLASSIC and are probably my favourite muffin recipe. Then you’ve also got my Carrot and Apple Muffins, and my Mini Berry Protein Muffins. I always have some muffins in the freezer for food emergencies!

Oatmeal

Oatmeal is so good for you and makes such a heart-warming breakfast. Both of these oatmeal recipes come together in under 20 minutes, and are super tasty! On the left is my Carrot Cake Oatmeal– it has lots of spices, carrot, and some dates instead of raisins. Then you have my Vanilla Protein Oats, which have protein powder in them for a little boost in the mornings!!

Granola

I absolutely love granola- whether it’s on top of yogurt or a smoothie bowl, or just with some almond milk. Here we have my Apple and Peanut Butter Granola, Chocolate Coconut Granola, and Nutty Granola!! Granola is easy to make and can be stored in the fridge until you need to use it. Stock up for some very tasty future breakfasts!

Fruit Plates

These aren’t really a “recipe” per se, but whenever I don’t feel like making a fancy breakfast I just cut up a bunch of fruit, add some peanut butter, and go to town! I love fruit so much and I could eat it all day, so this is the perfect breakfast for me.

Smoothie Bowls

Smoothie Bowls are my favourite breakfast of all time. I like using frozen bananas to make them thick and creamy, and so it’s kind of like eating ice cream for breakfast. They’re a great way to eat lots of fruits and veg for breakfast, and the toppings are endless! On the right is my Berry Banana Smoothie Bowl, on the left is my Watermelon and Greens smoothie bowl from my post on 2 Summer Smoothie Bowls, and in the middle is the bowl I’ve been eating almost every day recently- just blend up a frozen banana, some spinach, blueberries, and a scoop of protein powder with some water and top with peanut butter and more blueberries. Yum!!!

French Toast

I have this awesome recipe for Lemon French Toast that you should definitely try out! It’s vegan, made with sprouted grain bread, and tastes so good! Serve with some fresh fruit and maple syrup for the perfect weekend breakfast.

Quinoa Bowls

I’ve been eating more of these quinoa breakfast bowls lately too. Quinoa is super good for you- it contains 9 essential amino acids- which makes it a great way to start your day! I cook it with almond milk and top it with lots of fruit and nut butter. Here’s the recipe for my Cherry, Peach and Quinoa Breakfast Bowls.

Energy Balls and Bars

Energy balls and/or bars are another quick and easy breakfast that you can make ahead! You can add pretty much anything you wan to them, which makes them super tasty and customizable. From left to right, I have my Fig Bites, Seedy Energy Squares, and Chocolate Zucchini Energy Bites.

Cookies

Cookies aren’t your typical breakfast food, but these two recipes are so healthy that eating them for breakfast could become a regular thing! I love both of them- my Chocolate Dipped Pumpkin Seed Cookies, and my Chocolate Peanut Butter Drizzle Cookies. Chocolate for breakfast is now a thing.

Happy Breakfasting!!

Yours Truly,

Olivia:))

Cherry, Peach and Quinoa Breakfast Bowls

Hey guys! I’ve been pretty much eating the same things for breakfast during the time we’ve had to stay at home. I either have a smoothie bowl- which are awesome and my favourite- or just a big plate of fruit with some but butter- also very good. But today I had some leftover quinoa so I thought I’d experiment.

Quinoa is a super healthy; it’s a whole grain, contains some protein, and has all 9 essential amino acids. So it’s a great way to start your day! This recipe uses precooked quinoa, for when you have some leftovers and maybe not a lot of time in the morning. I’m starting summer school soon so this may come in handy.

To make these bowls, I cooked the quinoa in some almond milk and allspice, along side some peaches and cherries; two of my favourite summer fruits! The cherries turn everything a nice pink colour, and when you get a little bite of everything it tastes like a fruit pie😍😍😍

Hope you enjoy these Cherry, Peach and Quinoa Breakfast Bowls!

Cherry, Peach and Quinoa Breakfast Bowls

Serves: 1

Total Time: 10 minutes

Ingredients:

  • 1/4 cup cooked quinoa
  • 1/2 cup almond milk, or whichever milk you desire
  • 1 peach
  • 6 cherries, pitted and cut in half
  • 1/8 tsp allspice

Directions:

  1. In a small pot, combine the quinoa, almond milk, allspice, 4 of the sliced cherries, and 1/2 of the peach, diced.
  2. Bring the mixture to a simmer and let cook for about 5 minutes, until the fruit is soft.
  3. Remove from the heat, pour into a bowl, and top with the reaming cherries and the other half of the peach, sliced.
  4. Enjoy!

Have a great day and I’ll see you tomorrow for my last post of the month!☺️

Yours Truly,

Olivia

Thai Ribbon Salad

Hey there! Today I have a quick and easy recipe for you guys that you can just throw together and top with whichever protein you’d like! This Thai Ribbon Salad looks super fancy, but all you need is a veggie peeler and some veggies and you can whip it up in a snap!

In this salad I used zucchini, which is one of my favourite summer vegetables, along with cucumber, carrots, and bell peppers. Top it all of with some spinach, crispy quinoa, sunflower seeds and a protein of your choice (salmon goes amazing in this salad), and you’ve got a perfect summer salad!

Did I not mention the dressing yet? Because it’s AWESOME. I used the peanut dressing from my Asian Kale and Quinoa Salad with Peanut Dressing. I had to put the dressing in the name because THAT’S HOW GOOD IT IS. I’ll link to the recipe in the ingredients down below. In the meantime, lets get to the salad!

Thai Ribbon Salad

Serves: 2

Total Time: 20 minutes

Ingredients:

  • 1 small zucchini
  • 1 carrot
  • 1/2 a cucumber
  • 1 bell pepper, thinly sliced
  • 1 cup spinach
  • 2 tbsp sunflower seeds
  • 2 tbsp quinoa (optional)
  • 1 batch of Peanut Dressing
  • Protein of your choice (optional)

Directions:

  1. Using a veggie peeler or mandolin, slice the zucchini, cucumber, and carrots into thin strips. Start by dragging the peeler down the outside of one side of the veggies so that you don’t get a piece of all skin in your salad. Then continue to drag the peeler down lengthwise to create thin pieces. Once you’ve reached the middle of the vegetable, you can turn it around and repeat on the other side. It might be hard to get all the way through the middle of the veggies, so you can save that part for a lil snack later;)
  2. Toss the veg with the peppers, spinach, sunflower seeds, quinoa, and dressing. Top with a protein of your choice (or leave as is) and enjoy!

Hope you like this simple summer salad!

Yours Truly,

Olivia