Fall Couscous with Butternut Squash

Here’s another fall recipe for you guys! I don’t work with squash very often, but we have a big bag of frozen squash chunks in our freezer and it’s fall so I figured it’s time to bring it out😂 Another ingredient that I haven’t used in a looooong while is couscous. I’ve been on the quinoa train, but couscous is actually really good! It’s basically just really small beads of pasta made from durum wheat, and it cooks super fast so it’s very convenient. Combining these two underrated ingredients with some other awesome stuff is going to give you the perfect fall side dish🙌🙌

We’re roasting up the butternut squash along with chickpeas and red onion, and everything is going to get SUPER caramelized and delicious. The couscous takes like 5 minutes, so it can be whipped up just as you’re taking the veg out of the oven. For some crunch (and extra autumn-y-ness) we’ve got pumpkin seeds! Then everything is tossed together with a tahini and apple cider vinegar dressing😍

I love how the couscous almost absorbs the dressing, so it’s just full of great flavour. And of course, roasted veg is my fave! Honestly, how else would you eat squash? Boiled? Just not as good. I hope you enjoy this awesome fall dish!

Fall Couscous with Butternut Squash

Serves: 4-6

Total Time: 45 minutes

Ingredients:

For the Couscous:

  • 3 cups frozen butternut squash chunks
  • 1 can of chickpeas, drained and rinsed
  • 1 small red onion, chopped
  • 2 tbsp olive oil
  • 1 cup couscous
  • 1 1/4 cup water
  • 2/3 cup roasted pumpkin seeds
  • Salt and pepper to taste

For the Dressing:

  • 1/4 cup tahini
  • 3 tbsp apple cider vunegar
  • 3 tbsp water
  • 1/4 tsp garlic powder
  • 1/4 tsp allspice
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Toss the butternut squash, onion, and chickpeas in a large bowl with the olive oil and some salt and pepper. Dump the veg onto a parchment lined baking sheet, and roast for 30-35 minutes, until the squash is soft and caramelized and the chickpeas are crispy.
  3. Bring the water for the couscous to boil in a small pot. Add in the couscous, remove from the heat, and let it stand for 5 minutes until cooked.
  4. In a small bowl, mix together all of the dressing ingredients. Set aside.
  5. Toss together the couscous and roasted veggies in a large bowl. Add in the pumpkin seeds and dressing, and mix until everything is combined.
  6. Enjoy!!

Have a great Thanksgiving weekend everyone!!

Your Truly,

Olivia:))

Roasted Cauliflower Wraps with Red Pepper Sauce

I’m back! I went on a little vacation and wasn’t super active on my blog or social media, but I’m coming back with a BANG, aka these Roasted Cauliflower Wraps with Red Pepper Sauce. Portable lunches are going to have to start becoming a thing again soon, so these beauties are going to help you get one step ahead. Simply roast, wrap, press, and then boom, you’ve got yourself an amazing, nutritious lunch.

The cauliflower, red onions, and red peppers all get roasted up on the same pan, then the peppers are tossed in the blender with garlic, oil, and lots of cilantro to make a bea-u-tiful sauce. I spread it on a wrap, then added the cauliflower, onions, some avocado, and some spinach. YUM. After rolling, my wrap got the VIP treatment in my panini press. Once you start pressing your wraps and getting those perfect grill marks on there, you’re not going back. It also helps the wrap stay together- perfect for lunchbags.

These would be great prepared the night before, or if you prep all of the ingredients and then just roll and press as needed. This recipe makes 1 wrap but lots of extra sauce, which is awesome in bowls, more wraps, salads, more wraps, for dipping things in, and in more wraps. I hope you enjoy this recipe and keep an eye out for more meal prep ideas coming soon!!

Roasted Cauliflower Wraps with Red Pepper Sauce

Serves: 1 (with extra sauce)

Total Time: 40 minutes

Ingredients:

For the Red Pepper Sauce:

  • 2 small red bell peppers, chopped
  • 2 tbs + 1 tsp olive oil
  • 1/2 cup cilantro, loosely packed
  • 1 clove of garlic, minced
  • Salt and Pepper to taste

For the Wraps:

  • 1 Whole Wheat Wrap
  • 1/2 cup cauliflower florets, cut into small pieces
  • 1/4 of a red onion, sliced
  • 1/2 an avocado, thinly sliced
  • a small handful of spinach leaves
  • 1 tbsp Red Pepper Sauce
  • 2 tsp olive oil
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Place the cauliflower, red peppers, and red onion on a parchment lined baking sheet. Toss each with 1 tsp of olive oil and some salt and pepper. Roast in the oven for about 20 minutes, until soft and slightly charred.
  3. Remove the pan from the oven and add the red peppers, along with the rest of the Red Pepper Sauce ingredients, into a blender and blend until smooth. Set aside.
  4. Preheat a panini press and begin assembling your wrap. Spread 1 tbs of sauce onto a whole wheat wrap, then add the cauliflower, onions, spinach, and avocado, and fold tightly, tucking the two vertical edges in, then rolling away from you.
  5. Place the wrap on the press and bring the lid down on it. Let gravity do its work and leave your wrap in the press for about a minute.
  6. Carefully remove your wrap from the press and enjoy!!

Happy munching and I’ll see you Wednesday!:)

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:))

Lentil and Quinoa Salad

I haven’t had lentils in a looooooong time, mainly because I usually reach for chickpeas or other beans. Lentils take a little bit longer to cook, so that’s probably why. I guess I could buy the canned variety, but they’re just not the same. Yesterday I was kind of craving them, which is something I thought I’d never say. Honestly though, I wanted a good lentil salad where the lentils still had a bit of bite and there was a good freaking dressing! So I got in the kitchen because when I’m craving something, I get to work.

We didn’t have a lot of veg in our fridge, but we had everything you need for a good lentil salad. Quinoa, red onion, parsley, hummus, balsamic, olive oil, and of course, lentils. Yes, I included hummus in the dressing. Hummus makes EVERYTHING better, and in this case it adds flavour and some volume to the dressing. The parsley and red onion add some great colour to this salad. Oh, and I used red quinoa, which is fun! As far as I can tell it tastes the same as regular quinoa, it just has a nice colour. Try it out!

The lentils only took about 25 minutes to get tender. I took them off as soon as they were soft, because I didn’t want them to get too mushy. Then I mixed them up with the quinoa, parsley, onion, and that awesome hummus and balsamic dressing! So simple and so yum and so fresh. On the side of my salad I had some more hummus (duh) and sweet potato, which went really well. If you want your salad a bit heartier you could try tossing the sweet potato right in there.

Hope you enjoy this light salad that’s perfect for a quick lunch or side dish!!

Lentil and Quinoa Salad

Serves: 2 as a main, 4 as a side dish

Total Time: 40 minutes

Ingredients:

  • 1 cup cooked quinoa
  • 1/2 cup dry green lentils
  • 1/4 of a red onion, thinly sliced
  • 1/2 cup fresh parsley
  • 1 tbsp hummus
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • Salt and pepper to taste

Directions:

  1. Give your lentils a little rinse, then toss them in a small pot with 2 cups of water. Bring to a boil, then turn the heat down a bit and let the lentils simmer for about 25-30 minutes, until they’re tender but still have some bite, and most of the water has been absorbed.
  2. In a small bowl, whisk together the hummus, olive oil, balsamic vinegar, and some salt and pepper.
  3. Toss together the quinoa, cooked lentils, parsley, and red onion with the dressing. Serve with more hummus, and some roasted sweet potatoes.
  4. Enjoy!

This is one of my favourite simple salads to make, and I’ll definitely be making it again sometime soon. See ya later!

Yours Truly,

Olivia:))

Tuna and Avocado Poke Bowls

I’m so excited about this recipe! You don’t even know. Obviously with the pandemic going on I haven’t been eating out as much, and yesterday I was just craving something different. Something that made me feel like I’m at a restaurant somewhere. The ingredients that I had on hand didn’t seem very restaurant-quality (canned tuna isn’t exactly a star protein), but I came up with something that HIT. THE. SPOT.

I love tuna poke- I love raw fish of any kind, really, but getting a big chunk of tuna steak is kind of expensive and it’s not the kind of thing that I just have lying around in my fridge. HOWEVER, I do have a large quantity of canned tuna. I mixed it with mashed avocado, soy sauce, rice vinegar, sesame oil and ginger to make an amazing mixture that definitely reminds me of delicious poke! Plus I formed it into little balls to serve, which really brought the restaurant vibe!

For the other components of this bowl, I tried to get creative and really have fun. We have some HOMEMADE pickled veggies people! Homemade!! They’re so simple to make and sooooooo tasty! Plus you have some wild rice, which contains tons of good-for-you vitamins, spinach, thinly sliced cucumbers, and a sprinkle of hemp hearts. Delish!

I really hope you give this bowl a try! It’s so fun to make and eat, and makes for a slightly-fancy at home dinner for when you can’t go out. Enjoy!

Tuna and Avocado Poke Bowls

Serves: 2

Total Time: 45 minutes

Ingredients:

For the Tuna:

  • 1 can of light chunk tuna, drained (I used yellowfin)
  • 1/2 a ripe avocado
  • 1/2 tsp sesame oil
  • 1 1/2 tsp soy sauce
  • 1 1/2 rice vinegar
  • 1/2 tsp ground ginger

For the Pickled Veggies:

  • 1/2 a large carrot, cut in half width-wise and shaved into thin strips with a veggie peeler (see Thai Ribbon Salad)
  • 1/4 of a red onion, sliced very thinly
  • 1 cup white vinegar
  • 1 tsp chilli flakes
  • 1 clove of garlic, minced

For the Bowl:

  • 1/2 cup wild rice
  • 1 tbsp rice vinegar
  • A couple of handfuls of spinach
  • 1/2 a cucumber, sliced thinly
  • Hemp hearts or sesame seeds for topping

Directions:

  1. Combine the wild rice with 1 cup of water in a pot. Bring to a boil, then cover and reduce the heat to a simmer. Cook for about 30 minutes, until all of the water has evaporated. Then remove from the heat, fluff with a fork, and let stand for 5-10 minutes.
  2. After the rice starts cooking, mix the vinegar, garlic, and chilli flakes in a small bowl. Add in the shaved carrot and thinly sliced red onion, trying to make sure that most of the veggies are covered by the pickling liquid. Cover the bowl with plastic wrap and place in the fridge for a least 35 minutes to pickle.
  3. In a medium sized bowl, mash the half avocado and stir in the soy sauce, rice vinegar, ginger, sesame oil and tuna.
  4. Once the rice is cooked, stir in the rice vinegar. Split the rice up into two serving bowls, and top with the pickled veggies, cucumber, a handful of spinach, half of the tuna mixture each, and some hemp hearts or sesame seeds.
  5. Enjoy!

Hope you’re all having a great week! See you Friday;))

Yours Truly,

Olivia