The pasta salad I made earlier this week inspired a quinoa salad with a twist… the “healthier” version. I still can’t decide if I like the pasta or the quinoa more. Anyway, really simple recipe and pretty healthy. I made enough to last me the week for lunch, so it’s a good meal prep recipe.
1 c quinoa uncooked
For the butternut squash
1 tbsp oil, more as needed
1 c butternut squash, diced
1 tbsp garlic minced
salt and pepper to taste
dash of cayenne
1/4 tsp paprika
1 tsp chili powder
Veggies for the salad
1 red bell pepper diced
1 cucumber diced
1 c corn
1 small onion diced
2 small tomatoes diced
1 c cilantro
For the dressing
2 tbsp lime
2 tbsp sriracha
1/3 c veganaise
dash of chili powder
Cook the quinoa according to the package.
Heat the oil in a medium pan, add in the garlic for a minute until fragrant, and add the butternut squash, followed by all the spices, mixing well. If it’s a little dry add a touch more oil or a couple tablespoons of water or broth. Cook for 5 minutes, stir and cook another 5 minutes until crispy and you can pierce easily with a fork.
Prepare the dressing, mix all ingredients together in a small bowl, set aside.
In a large bowl, add all of the veggies except for the cilantro, prepared quinoa, butternut squash and stir. Mix in the dressing and once the temperature has cooled a bit, mix in the cilantro and enjoy.
The first one was just so dang good, I needed to make anotha one. This time getting a little more creative with new veggies. I’ve still got my ass intermittent fasting and eating healthy, but this salad doesn’t make me sad about being healthy, and it’s so filling. Thinking about putting a meal plan together if I can see a noticeable difference in a couple more weeks, got all this quarantine time!
2 c water
1 c quinoa
2 tbsp water
2 c shredded carrots
1 tsp cumin
1 tsp cayenne pepper
1 tsp chipotle powder
2 c frozen corn
1 red pepper, thinly sliced
4 c roughly chopped kale, with ribs removed (huge center stem)
2 15 oz cans of black beans, rinsed and drained
Start the quinoa, in a small saucepan boil 2 cups of water, add in quinoa and cook about 15 minutes until the water has been absorbed.
In a small frying pan, heat 2 tbsp water, add shredded carrots and corn, top with juice of 1 lime, and half the spices, stir. You’ll cook these for about 5-7 minutes until the water has absorbed and the carrots have softened.
Get a huge ass bowl, place the kale in, add quinoa, black beans, carrots and corn, red bell pepper, the other half of the spices, juice of 1 lime, and mix. Try to get everything jumbled together, and boom you have your tasty ass, healthy ass, kale salad. If you need more spices add them to taste.
Optional dressing w oil:
1 tbsp vegan mayo, 1 tbsp sriracha, 1 lime juiced. Combine all and mix, drizzle on top.
I’ve been eating this every morning and not sick of it yet! Oatmeal is full of fiber and tastes great (with some maple syrup), I love it y’all, hopefully you do too. Suuuper simple right here, cooks up quick and served with a side of fruit.
1 c water or milk of choice
1/2 c oats
dash of cinnamon
2 tbsp raisins
1 tbsp maple syrup
Optional to enjoy on the side:
Boil water, add oats and cook stirring occasionally until the water has been absorbed, about 5-10 minutes. Add in a dash of cinnamon, raisins, maple syrup, and stir that sh*t up. Fin.
Hello tasty ass rice without the guilt of carb overload! A quick recipe that can be a side dish, a main dish, a guilt-free dish, whatever your heart desires… whichever choice, it’s gon’ be bomb af. I used this recipe in my kale salad (previous post) and they went so well together. All I gotta say is buckle up for some yum.
Can be served hot or cold.
2 tbsp water
3 garlic cloves, minced
1/4 onion, diced
4 c riced cauliflower
1 tsp paprika
2 tsp cumin
2 tsp chili powder
1 15 oz can black beans, rinsed and drained (any bean will work)
1 cucumber, diced
1 avocado, diced
1 roma tomato, diced
Heat up the water in a large skillet, cook onion and garlic until fragrant. Add in the cauliflower, all spices, stir and cook for 10-15 minutes until cauli rice is cooked, add in the beans and cook another five minutes. BOOM 20 minutes later, your ass can enjoy.
Looking for all my healthy b*tches… this one’s for you. There is no oil, it’s low in fat, and high in protein. I’ve been trying intermittent fasting and during my feeding times I’m aiming to eat healthy af, thus leading to this salad of greatness.
2 tbsp water
3 cloves of garlic, minced
1/2 red onion, diced
4 c cauliflower, riced
1 tsp paprika
1 tbsp cumin
1 tbsp chili powder
1 15 oz can of black beans, rinsed and drained
1 cucumber, diced
2 roma tomatoes, diced
1 1/2 c kale, chopped
2 c quinoa, cooked
2 large limes
Heat up the water in a large skillet, cook onion and garlic until fragrant. Add in the cauliflower, all spices, stir and cook for 10-15 minutes until cauli rice is cooked, add in the beans and cook another five minutes.
Transfer to a pretty large bowl, add in the rest of the vegetables, and squeeze both limes over the top of the salad, mixing one last time. It’s now ready for you to enjoy that sh*t.
Low carb recipe b*tches. Pretty much a how-to bbq spaghetti squash, I’ll also have a recipe for diy pasta sauce for some spaghetti squash spaghetti. Crisping it up on the grill brings on another world of flavors, it’s my preferred method now.
1 medium size spaghetti squash, halved and deseed with spoon
2 tbsp olive oil
2 tbsp minced garlic
salt and pepper to taste
Get the grill started at medium heat. Place the squash flesh side up, pour 1 tbsp of olive oil on each half, rub it in with your hands covering all of the open squash, rub in a tbsp of garlic into each half and top with salt and pepper. Once the grill is heated, place the squash flesh side down, some of the garlic might fall but that’s okay, leave for 30 minutes with the lid closed. After 30 minutes, flip so the out shell is down and flesh is up, for 20 minutes. Check every 5 minutes after that, piercing the squash with a fork, once it goes through easily it’s ready… overall cook time is around 50-60 minutes.
Remove from the grill, and let cool for at least 10 minutes. Once cooled, use a fork to carve out all of the flesh which will look like spaghetti! Scrape it all out, and top with some pasta sauce and veggie meatballs!
1 15 oz can of diced tomatoes 2 tbsp garlic 1 tbsp dried basil or 5 fresh basil leaves 1 tbsp oregeno salt and pepper
Blend in a blender and toss with your spaghetti squash! I also added in Gardein Meatless Meatballs.
I just whipped this bad boy up with what I had in the fridge. Turned out suuuuper yummy, and it’s like negative calories since it contains all veggies and CALORIE FREE DRESSING. Yeah… pretty f*cking exciting. It’s Sesame Ginger, by Walden Farms, I got mine from Smart & Final but it’s also available at Walmart and Sprouts… please give it a try!! No promo here, just super excited this stuff has no calories and it tastes amazeballs.
Get your ass in the kitchen and whip it up, serve it with tofu nuggets or something delicious like that.
3 tbsp water
2 cloves of garlic, minced
1 c brussel sprouts, chopped thin
1 c carrots, shredded
1 c cabbage, chopped thin
1 c bell pepper, sliced thin (any color)
1 tsp garlic powder
3 tbsp sriracha
3 tbsp liquid aminos (similar to soy sauce)
1/4 c Walden Farms sesame ginger (CALORIE FREE) dressing (available at Smart & Final, Sprouts and Walmart)
1 c spinach Topping
optional* sesame seeds
On medium heat, heat the water and once boiling add the garlic for about 5 minutes. Once softened add the brussel sprouts, carrots, cabbage and bell pepper, cooking for another five minutes. Add in the garlic powder, sriracha, liquid aminos, and sesame ginger dressing, stirring and letting everything get cooked down a bit more, maybe another 5-10 minutes. Once the veggies are softened and your’re almost done, add the spinach for about 30 seconds to a minute. It should be ready to serve!! Top with sesame seeds if you have them on hand.
Still sick! Yay… I’ve grown accustomed to living off soup and NyQuil, but I have a good feeling it’ll end soon considering it’s been over a week. Moving on, let’s talk about this bomb ass soup. I can’t complain, I know I say that a lot, but after having liquid-y food for a week, I think that means something. So get your butts in the kitchen and give it a try.
I love the density of this soup, it’s not a light one where you’re still looking for more afterwards. You’ll feel nice and full after. Reeeal satisfying.
There is a great blend of veggies in here, along with a good amount of spices. Also, I f*cking love lentils and split peas… when they get all soft… YUM.
Rinse the green split peas and lentils well and add them to your favorite soup pot (5 qt or bigger) with salt, bay leaves and water. Bring to a boil, cover and reduce heat and simmer for 15 minutes.
While peas are simmering add onions, broth, pinch of salt & pepper to a med/lg skillet . Saute on medium heat for 5-7 minutes or so till onions are soft and slightly caramely, then add rest of veggies and cook for 5 minutes or so till slightly softened.
After 15 minutes add rest of ingredients to the pot, cover and continue to simmer for an additional 45 to 50 minutes, stirring occasionally , until peas are (fall apart) soft.
Right before you take it off the heat, add in the spinach, let the leaves soften and cook for about a minute or so.
Remove from heat and season with more salt and pepper if desired. If the soup seems to thicken add more water if you like, or broth.
Frying your veggies first is optional but adds extra flavor
I’ve been sick this week, and in need of some tasty-ass soup. I cooked this up and it hit the spot. The original recipe used red lentils, but the grocery store hid them all from me so green lentils were substituted. Still bomb. This recipe is from Dreena on Dreena Burton.
The recipe only took a half hour to cook, and it got eaten just as quickly. Packed with protein, and all the best spices to get you feeling right. Sick or not. Soooo mf good.
1 1/2 tablespoons plus 3 1/2-4 cups water divided
1 1/2 cups diced onion
1 cup diced carrot
1 cup diced celery
3 large cloves garlic minced
1 teaspoon paprika
1 teaspoon mild curry powder
1/2 teaspoon sea salt
1/4 teaspoon dried thyme
Freshly ground black pepper to taste
2 cups dried red lentils
3 cups vegetable stock
2 teaspoons chopped fresh rosemary (see note)
1 – 1 1/2 tablespoons apple cider vinegar or lemon juice
In a large pot over medium heat, add 1 1/2 tablespoons of the water, onion, carrot, celery, garlic, paprika, curry powder, sea salt, thyme, and black pepper and stir to combine. Cover and cook for 7-8 minutes, stirring occasionally. Rinse the lentils. Add the lentils, the remaining 3 1/2 cups of the water, and stock and stir to combine. Increase heat to bring mixture to a boil. Once boiling, reduce heat to low, cover, and simmer for 12-15 minutes. Add rosemary and simmer for another 8-10 minutes or more, until lentils are completely softened. Stir in vinegar, and add more water to thin the soup if desired. Serve.
Rosemary Note: Fresh rosemary is quite exquisite in this soup, but if you don’t have it, you can use dried. However, if you’re using dried, add it at the beginning of the cooking process, along with the other dried spices, and use less, 1/2-1 teaspoon.