Tag: Salads

Mediterranean Spiced Shrimp Bowls

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Hey there! I took a bit of a break from posting for a while but I am coming back STRONG with these delicious Mediterranean Spiced Shrimp Bowls.

I love shrimp so much- all seafood is so delicious! I was looking in the freezer the other day for an easy protein I could whip up for lunch and I locked in on the bag of frozen shrimp. I’ve never done much cooking of meat/fish/crustaceans, but I decided to give it a try! And you know what? Shrimp is probably one of the easiest proteins you can make. They’re super fast to cook and it’s not hard at all to tell when they’re done. They’re also full of protein with roughly 25 grams per 16 shrimp.

I used some frozen shrimp and defrosted them by running them under cold water, although it said not to do that on the bag. I would like to know what the problem with that is. (insert laughing face emoji here). If you know you’re going to be making these ahead of time though, you can always throw your shrimp in the fridge to defrost over night, or even use fresh shrimp.

To make these delicious bowls, I started by tossing the shrimp with a bunch of delicious spices, and then sauteeing them in some olive oil. They only need about two minutes per side, and are finished when they’re opaque and slightly pink. So easy! Next we have a bunch of veggies- we’re talking peppers, onions, olives and some carrot ribbons- that get cooked up with lemon juice, garlic powder, and some tahini for some extra flavour. Finally, for some green-ness there’s a tasty cucumber and avocado salad. Serve everything over quinoa and you’ve got a LUNCH.

Let me know how you like these bowls! I definitely want to keep making shrimp recipes because the deliciousness times the easiness factor is out of this world. Maybe I’ll venture out into some other animal proteins too?!? Who knows! Enjoy:)

Yours Truly,

Olivia:))

Mediterranean Spiced Shrimp Bowls

Mediterranean Spiced Shrimp Bowls

Ingredients

For The Shrimp:

-20-25 medium shrimp, defrosted or fresh

-1 tbsp olive oil

-1/2 tsp cumin

-1/2 tsp chilli powder

-1/2 tsp garlic powder

-1/4 tsp cayenne powder

-1/2 tsp oregano

-Salt and pepper to taste

For The Sauteed Veggies:

-1/2 tbsp olive oil

-2 small carrots, made into ribbons with a veggie peeler

-1 red bell pepper, thinly sliced

-1/4 of a white onion, sliced

-1 200ml can of sliced black olives, drained

-1/2 tsp garlic powder

-Juice of 1/2 a lemon

-1/2 tbsp tahini

-Salt and pepper to taste

For the Cucumber Avocado Salad:

-1/4 of a long English cucumber, diced

-1/4 of a ripe avocado

-2 tsp tahini

-Salt and pepper to taste

Other:

-Cooked quinoa for serving


Directions

1. Add the olive oil for the shrimp to a pan and heat over medium heat. Add your shrimp to a small bowl and mix them with all of the spices. Dump the shrimp into the pan and cook for about 2 minutes per side, until the shrimp are opaque and slightly pink. Transfer them to a plate and set aside.

2. Add the olive oil for the veggies into the still hot pan. Add the veggies in and sautee until the peppers are soft and the onions are translucent. Add in the lemon juice, garlic powder, tahini, and salt and pepper and continue to cook for another 3 minutes. Remove from the heat and set aside.

3. Mash the avocado for the salad in a small bowl, mix in the rest of the ingredients, and set aside.

4. To construct your bowls, start with some cooked quinoa, then add the veggies, shrimp, and cucumber salad. Finish with a squeeze of lemon juice if desired and enjoy!


Carrot and Cabbage Slaw

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Slaw is so good guys! It goes on so many things- like sandwiches, bowls, and TACOS- and makes a delicious side! Today I’m sharing an amazing, fresh slaw recipe that’s lightened up with a super tasty dressing using avocado. Yum!

We’re keeping it super simple and using just one kind of cabbage and some carrots in this slaw. And if we’re going to pick just one cabbage, it’s gotta be purple cabbage! I grated up some purple cabbage and my carrots and combined them in a large bowl. This step doesn’t take very long at all, but if you’re looking for a speedier option, you can always grab a bag of pre-shredded cabbage mix at the grocery store.

The dressing is really what makes this slaw- it doesn’t require any blender whatsoever, and is so tangy and delish! I mashed up half of an avocado and mixed in some lemon juice, apple cider vinegar, garlic powder, and lots of salt and pepper. So easy, right? When mixed in with the veggies, the dressing loses its green colour, and so you don’t even notice that you’re eating avocado- all you taste is a fresh and amazing slaw!

This is a great addition to any supper, and would be so good on my Veggie Tacos, Epic Veggie Sandwich, or as a finishing touch to a bowl or salad! It’s so healthy, delicious, and bright, and I love how simple it is to make!

Yours Truly,

Olivia:))

Carrot and Cabbage Slaw

  • Servings: 4
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Ingredients

-1 cup shredded cabbage

-1 cup shredded carrot

-1/2 a ripe avocado

-2 tsp apple cider vinegar

-2 tsp lemon juice

-1/4 tsp garlic powder

-Salt and pepper to taste


Directions

1. Combine the carrot and cabbage together in a large bowl.

2. Mash the avocado in a small bowl. Add in the apple cider vinegar, lemon juice, garlic powder and salt and pepper, and stir to combine.

3. Mix the dressing into the carrots and cabbage.

4. Serve with your favourite dishes.


Brussels Sprout, Fig and Walnut Salad

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Who else thinks Brussels sprouts are the most underrated vegetable?!??! Because they are. It’s a fact. If I unwrapped a Tupperware full of roasted Brussels sprouts on Christmas morning, I don’t think that I would be mad about it. These little green bundles of joy are one of my favourite winter side dishes. Today we’re getting even more festive and mixing some roasted sprouts with figs and walnuts to make an AMAZING quinoa salad that is a perfect take on a classic accompaniment to your holiday dinner.

Like many other great recipes, we’re starting this one off by roasting a vegetable! Brussels sprouts are chopped in half, then given a nice massage with some salt, pepper, and olive oil. They go in the oven cut-side down (so they get nice and crispy) on a parchment lined baking sheet. But guess what? You get quadruple the roasty deliciousness because at various stages during the cooking time, the figs, walnuts, and some garlic get added onto the pan. The result is some crispy Brussels sprouts, caramelized figs, golden brown walnuts, and amazingly aromatic garlic.

Since we’re on the topic of garlic, let’s talk about the dressing, shall we? It starts with some tahini, lemon juice, and maple syrup, which would all make an awesome dressing on their own, but when they get combined with the roasted garlic, everything gets kicked up a notch. Actually, like, quite a few notches. This dressing is creamy, full of flavour, and is the best thing that you could possibly drizzle all over those roasted sprouts, nuts, and figs on a bed of quinoa. Because yes, there’s quinoa in here too. Talk about hearty and delicious!

This salad is a great side dish for dinner with your family, or just lunch on a weekday. Add a protein like some cooked chicken or chickpeas, and you’ve got a filling and super tasty meal! The best is when you get a bite of Brussels sprout, fig, and walnut all together…. MMMMMM!

Hope you enjoy!

Brussels Sprout, Fig, and Walnut Salad

Serves: 4-6

Total Time: 40 minutes

Ingredients:

For the Salad:

  • 1/2 tbsp olive oil
  • 12 Brussels Sprouts, halved
  • 1 cup shelled Walnuts
  • 3 figs, chopped
  • 1 1/2 cups cooked quinoa
  • Salt and pepper to taste

For the Dressing:

  • 2 tbsp tahini
  • 2 tbsp lemon juice
  • 1 tsp maple syrup
  • 3 cloves of garlic, skins on, wrapped in tinfoil
  • 2 tbsp water
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Place the Brussels sprouts on a parchment lined baking sheet and toss them with some olive oil and salt and pepper. Place them in the oven to roast.
  3. After 10 minutes, remove the pan from the oven and add on the packet of garlic. Place back in the oven and roast for another 10 minutes.
  4. Take the baking sheet out of the oven and sprinkle on the chopped figs and the walnuts. Place back in the oven and continue to roast for a final 10 minutes.
  5. Remove the pan from the oven, and carefully unwrap the garlic packet. Remove the cloves from their skins and use a garlic mincer to mince the roasted garlic into a small bowl. Add in the rest of the dressing ingredients and stir to combine.
  6. Spread the cooked quinoa on the bottom of a large serving dish. Scoop all of the roasted Brussels sprouts, figs and walnuts on top. Finally, pour the dressing over everything and toss the salad so that it is evenly mixed together. Serve warm and enjoy!

I’ll see you guys Friday with another festive recipe!

Yours Truly,

Olivia:))

Curry Marinated Tofu Bowl

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Happy Monday everyone! I have an awesome recipe for you guys that’s great for lunch, dinner, or meal prepping. It’s fresh, full of flavour, and so healthy and filling!

I haven’t had tofu in a while, but a few blocks have been in my freezer, waiting to be cooked up. I read an article recently that says frozen tofu is actually more easy to use and better to eat. The freezing expands the pores in the tofu because the water in it expands, which makes it more receptive to marinades. It’s also easier to press; you just have to give it a couple of presses with a plate to get the majority of the water out. Plus, freezing generally gives tofu a firmer texture. That’s great for what we’re doing with it today- pan searing!

I had my tofu already portioned out into three blocks which were about 85g each. Then I added them to a Ziploc bag with curry powder, coriander, garlic powder, and red pepper flakes, along with olive oil and lemon juice. The tofu is marinated for at least three hours, although you can go for six or eight if you have the time! After marination, I fried up my tofu “steaks” until they got a nice, crispy exterior. So tasty and a great source of plant based protein!

The other components of this bowl are just as flavourful. We have some couscous cooked in coconut milk, and a delicious olive, tomato, cucumber and avocado salad!! So, you’ve got your protein, your carbs, and your veggies. A perfectly balanced meal! Of course, I couldn’t resist throwing some hummus on top of there too😂 Definitely feel free to add some to your bowl as well, along with any other condiments you like:)

Enjoy this awesome bowl!

Curry Marinated Tofu Bowl

Serves: 3

Total Time: 195 minutes

Ingredients:

For the Marinated Tofu:

  • 3 85g blocks of firm or extra firm tofu, thawed from frozen (if using fresh, follow steps to properly press your tofu before hand, and disregard step 1).
  • Juice of 1/2 a lemon
  • 2 tbsp olive oil + 1 tbsp (for cooking)
  • 2 tsp curry powder
  • 1 tsp garlic powder
  • 1 tsp ground coriander
  • 1/2 tsp ground ginger
  • 1 tsp red pepper flakes
  • Salt and pepper to taste

For the Couscous:

  • 1 400ml can of light coconut milk
  • 1 cup of golden couscous
  • Salt and pepper to taste

For the Salad:

  • 1 tomato, diced
  • 1/2 a cucumber, diced
  • 12 black olives, pitted and cut in halves
  • 1/2 a ripe avocado
  • Juice of 1/2 a lemon
  • Salt and pepper to taste

Directions:

  1. Place your blocks of tofu on a flat cutting board lined with paper towel. Use a plate or another cutting board to press down on the tofu and remove any excess water. Repeat a few times until most of the liquid has been pressed out.
  2. Add the tofu to a bag with the rest of the marinating ingredients (except the 1 tbsp of olive oil for frying). Mix everything together in the bag and make sure that the blocks are evenly coated in the marinade. Place the bag in the fridge and let the flavours soak into the tofu for at least 3 hours; go 6-8 if you can.
  3. While the tofu is marinating, bring the can of coconut milk to a boil in a small pot. Add in the couscous, remove from the heat, and stir. Cover the pot and let the couscous stand for 5 minutes, until the milk had been absorbed. Season to taste with salt and pepper, and set aside.
  4. In a medium sized bowl, mash the avocado and add in the rest of the salad ingredients. Mix to combine, then set aside.
  5. Once the tofu is done marinating, remove each block from the bag and cut it in half.
  6. Heat the remaining 1 tbsp of olive oil in a pan over medium heat. Add in the tofu “steaks” and cook until nice and browned, about 3-4 minutes. Flip over and cook on the other side for an additional 4 minutes. Then remove from the heat.
  7. To assemble each bowl, put some couscous on the bottom, followed by some salad, and then finish with two slices of tofu. Top with hummus or another condiment of choice:)

Hope this recipe brightens up your Monday! Have an awesome rest of your week, and I’ll see you on Wednesday with another great recipe:)

Yours Truly,

Olivia:)))

Fall Couscous with Butternut Squash

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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:))