Monthly Archives: September 2014

Weekly food prep

I’ve talked a few different times about how much I love prepping large quantities so I always have good food ready for when the huger strikes. I definitely go through food prep phases; right now I am all about a giant quinoa salad. Each week the veggies change but it is essentially whatever veggie and seeds or nuts you have on hand get mixed into a few cups of quinoa.

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This weeks bowl contains:

1 yellow squash grated

½ head purple cabbage grated

1 apple grated

1 organic red pepper chopped

1 bunch green onions chopped

2 carrots grated

2 cups of cooked quinoa

1cup raw sunflower seeds

Juice of 2 limes

A few glugs of avocado oil

Salt and pepper to taste

Mix everything together in a giant bowl and store in the fridge; I have been eating this salad for breakfast, lunch, dinner and snacks. Really whenever I’m hungry I grab a scoop of this yumminess. I personally find when I have something yummy and healthy like this on hand I am less likely to grab something sweet- hello cookies, muffins, scones, cake… Anything sweet anytime all the time!! I LOVE BAKED GOODS! Which is totally fine, in moderation. If I don’t have healthy things on hand I will 100% of the time go for a delish baked good instead of spending the time to make something, that’s just who I am. It doesn’t help that I have one of the BEST gluten free bakeries 2 blocks away.

Now that we are slowly entering fall/winter it is even more important to have meals prepped in the fridge ready to go. I don’t know about you but I generally crave more comfort foods in cooler weather where as in the summer it’s really easy to throw together a quick salad.

My favorite winter prep foods include:

  • Roasted sweet potato wedges- chop sweet potatoes into wedges, toss in coconut oil and salt. Bake at 400 for 20 minutes, flip and bake for another 10 minutes
  • Roasted mixed vegetables- sliced peppers, carrots, onion, mushrooms
  • Pre-cooked meat- chicken, ground beef, pulled pork
  • Stews and soups- veggie, chicken or beef
  • Baked egg cups- whisked eggs with chopped veg baked in muffin tins-350 for 15/20 minutes

Basically I love to have little meals on hand so the temptation for oh so good baked goods is taken away. I am not afraid to admit that I have ZERO self control around delicious ‘bad for me’ foods

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Easy Peasy Fish Tacos

Well hello again, I can’t believe I’m actually writing a post within a few days of my last, it’s a miracle.

I just thought I’d pop in quickly and share what I made for dinner last night, as it was a big hit.

Fish tacos!

I didn’t make these grain free however you could easily serve them over a bed of cauliflower rice instead of the traditional corn tortillas and rice.

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Fish tacos with avocado mango salsa, a sweet slaw and cilantro lime rice

Lets start with the fish tacos

Corn tortillas, I make sure there’s at least 2/3 per person.

About 1 pound of white fish (snapper, tilapia, cod…)

1 lime

½ tsp chili powder

½ tsp cumin powder

1 crushed clove of garlic

1 tablespoon of olive oil (I used avocado oil)

Salt and pepper

Unpack the fish and place it in a baking dish. Squeeze the lime over the fish, sprinkle the chili powder, cumin, salt and pepper over the fish and then drizzle the oil. Rub in the marinade with your hands and flip the fish over so it is completely covered. Store in fridge for at least 30 minutes before cooking.

To cook, preheat oven to 400 and bake fish for about 20 minutes, until all the fish is cooked through.

Avocado mango salsa

1 mango diced

2 avocados chopped

1 bunch cilantro chopped

Juice of 1 lime

Salt and pepper to taste

Mix everything in a big bowl and your good to go

Sweet slaw

½ head of purple cabbage

2 carrots

1 apple

1 bunch of green onions, diced

1 bunch of cilantro, chopped

Juice of 1 ½ limes

1 tbsp maple syrup

¼ cup avocado oil (or olive oil)

Run the cabbage, carrots and apple through the food processor until they are nice and shredded. Add in the onions, cilantro and the dressing. Mix well to combine.

It is best to make a few hours before you eat so that the flavors have time to blend together.

Cilantro Lime rice

1 cup of cooked rice, still warm (brown or white)

Juice of 1 lime

¼ cup chopped cilantro

A little avocado oil to get things moving

Salt and pepper to taste.

While the rice is still warm, stir in the lime juice, cilantro, oil, salt and pepper until you are happy with the taste.

There you have it, a really yummy easy weeknight meal! I made the slaw and the marinade the night before so it only took me about 20 minutes to cook the fish, make the salsa, cook the rice and assemble the tacos- easy peasy! Ordering take out takes longer!

Hope you enjoy 🙂

Holiday babble and a muffin

Hello hello,

Once again sorry for the lapse in blogging. I feel like I say that a lot. I just decided to take a long break, go on vacation and enjoy my freedom.

The man friend and I went out east to explore gorgeous Nova Scotia. Wow is that place something else, needless to say I completely fell in love. There was lots of eating, hiking, spending time with friends, exploring and just enjoying every moment. It’s been a long time since I’ve just let go and completely relax and wow was it needed!

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Beautiful right!

 

Okay enough babble… how about a yummy healthy muffin recipe

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Brown rice banana dark chocolate muffins (makes 12 muffins)

3 mashed bananas

2 eggs

¼ melted coconut oil

2 tablespoons of honey or maple syrup

1 1/3 brown rice flour

2 tsp baking powder

2 tsp cinnamon

pinch of salt

chopped up dark chocolate bar

 

pre heat oven to 350.

Mix mashed banana with eggs, oil and sweetener.

In a separate bowl mix dry ingredients together. Mix dry into wet and stir well.

Scoop into well-greased muffin tin and bake for about 30 minutes

 

If you are in the mood for a super sweet desserty muffin this is not your muffin. This muffin has subtle sweetness and bitterness from the dark chocolate and tastes amazing with a nice dollop of almond butter along side your perfect cup of tea.

 

Hope you all have a fantastic weekend! I’m spending it with my 2 favourites 🙂

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