For those of you who don’t know, we’re moving in a week, and I’ve basically gotten to that point where I’m not really grocery shopping because A) I have absolutely no time to cook any real meals lately and B) we have to eat it all up before we leave anyways. Soooo.....I was under the sad assumption today that I didn’t have anything to eat for lunch....but it’s amazing what you can scrounge up with a little bit of creativity! 😏 .
When in doubt, I always turn to quinoa! I tell you guys that all the time, but it’s so true!!! Quinoa is the easiest thing to turn into a meal, and it’s gluten free, vegetarian/vegan, loaded with protein and has so many other health benefits. It’s just an all around good thing to have on hand! And you can basically cook it and throw whatever you have into it and create so many completely different meals! .
While I was on my hunt for food today, I found I had some leftover grilled zucchini from the dinner I made the other night. So I decided to chop that up and throw it into my quinoa along with some sundried tomatoes, chopped kalamata olives and fresh basil and top it all with some reduced fat crumbled feta to make a nice Mediterranean inspired quinoa salad! 👌🏼 I just sprinkled it all with some freshly ground pink Himalayan sea salt and and a squeeze of fresh lemon juice and voila!! Meal in minutes!! 🙌🏼
Q is for quinoa! Summer days call for fresh, healthy salads like our zesty organic red quinoa salad, loaded with mixed greens, Peruvian corn, cherry tomatoes, peppers and a magnificent citrus vinaigrette. #summersalad
I am really passionate about food. Specifically plant based food. Why? Because it’s changing the freakin world!
I don’t want to be a preachy vegan, but I feel that now more than ever, it is extremely important to become aware of how our bodies and planet are being affected by animal agriculture/ factory farming.
Plant-based diets are allowing us to prevent and heal our bodies from diseases, save the lives of millions of animals, and reduce the amount of destruction to this planet.
I think most people are aware that there are a lot of the problems in this world. Rather than focusing our energy on these problems and feeling like a helpless victim, let’s focus on the solutions and empower ourselves to be part of a positive change.
Even just one person can make a drastic impact. Eating plant based for one day saves 1100 gallons of water, 40 pounds of grain, 30 square feet of forest, 20 pounds of CO2 and the life of at least 1 animal. That’s pretty crazy. Can you imagine the impact we could make if we all went vegan for even just a day?!
And not to mention that eating plant based doesn’t have to be boring. Or time consuming. Or expensive. In fact it can be a lot of fun. There are really no excuses. It’s really just change that is scary, but if we want to grow and evolve and prevent our planet from being destroyed change is inevitable!
So let’s make some changes to create a better future on this planet 😊
Summer in meal prep container 😋. Who wants a Caprese Chicken Meal Prep Bowl? 🙋🏻♀️🙋🏻♀️
Full recipe is at https://sweetpeasandsaffron.com/caprese-chicken-salad-meal-prep-bowls/ or you can click through the link in my bio @denise_sweetpeasandsaffron
Juicy quinoa salad with fresh danish radishes, edamame beans, mint and lemon 🍋 🌱 by @michalakramer 💚 *german below
150g quinoa, washed
a handful fresh radishes
1-2 cup of edamame beans
2 sp. olive olie
1 sp. maple syrup
½ lemon juice
1 clove of garlic
2 tbsp. salt and pepper
a handful fresh mint
1️⃣Put quinoa in a can and cook for about 15-16 min.
2️⃣Chop radishes and mint.
3️⃣Make the dressing with: olive oil, maple syrup, lemon, garlic, salt and pepper.
4️⃣Cool down the warm quinoa under cold water, mix in a bowl with radishes and edamame beans.
5️⃣Drizzle the dressing and mix until juicy - taste with lemon, salt and pepper.
6️⃣Decorate with fresh mint leaves of top.
150g Quinoa, gewaschen
eine Handvoll frische Radieschen
1-2 Tasse Edamame Bohnen
2 sp. Olivenöl
1 sp. Ahornsirup
2 EL. Salz und Pfeffer
eine Handvoll frische Minze
1️⃣Quinoa in eine Topf geben und ca. 15-16 Min. Kochen lassen.
2️⃣Radieschen und Minze zerkleinern
3️⃣Dressing mit: Olivenöl, Ahornsirup, Zitrone, Knoblauch, Salz und Pfeffer.
4️⃣Die warme Quinoa unter kaltem Wasser abkühlen, in einer Schüssel mit Radieschen und Edamame Bohnen mischen.
5️⃣Das Dressing beträufeln und bis zur Saftigkeit vermischen - mit Zitrone, Salz und Pfeffer abschmecken.
6️⃣Mit frischen Minzblättern von oben dekorieren.