Greek Quinoa Salad

Greek Quinoa Salad

Ingredients (Serves 4-6)

 
1.5 cup COOKED red/white quinoa
1 large cucumber, peeled, chopped/diced
1/2 cup chopped tomatoes
1/3 cup black olives
1 small red onion, chopped/diced finely
1/3 cup crumbed feta (add more if you are a feta lover!)
Pinch ground pepper
1 tsp lemon juice
Add FarmBoys Greek dressing to taste.

Directions:
1. Follow quinoa package directions – make 1.5 cups cooked quinoa.
2. Once cooked, chill quinoa in the fridge for a few hours.
3. Prepare/chop other ingredients.
4. Mix all ingredients together in a large bowl and store in the fridge.
5. Serve chilled – the longer it sits, the more the flavours come out… it is good either way but best when prepared in advance as it can sit longer 🙂

I choose Farmboy’s dressings as they are all natural and have no added refined sugars and preservatives. Choose dressing that you can pronounce and know what every ingredient is! Farm boy is a reliable source for these types of products 🙂

Quick & Easy Spiced Sweet Potato Fries

spiced sweet potato fries

Serves 2:
Ingredients:
1 large sweet potato
1 tbsp olive oil
2 tsp chili powder
1 tsp paprika
1/2 tsp ground pepper
1/4 tsp garlic salt
Pinch ground sea salt

Directions:
1. Preheat the oven to 375F
2. Poke fork holes in the potato. Microwave the sweet potato to soften it for 4 minutes on high.
3. Remove from microwave. Slice into fry shaped wedges.
4. Spread the fries amongst a baking sheet and drizzle the olive oil evenly throughout.
5. Sprinkle each spice evenly on all the fries.
6. Bake for ~20-25 minutes with regular mixing!
ENJOY 🙂

Banana Nut Granola

Banana Nut Granola

Ingredients:
1 banana, mashed
1.5 cup large flake oats
1/2 cup mixed nuts of choice
1.5 tbsp peanut butter
1 tsp vanilla extract
2 tbsp honey
1 tbsp raw sugar
1/2 tbsp coconut oil, melted
1/4 tsp cinnamon

Add raisins and banana chips as desired. I got my banana chips from Sunripe in London.

Directions:
Preheat oven to 350F.
Mix all ingredients in a large bowl.
On a baking sheet lined with parchment paper, pour mixture onto sheet.
Bake for ~20-25 minutes until browning.

Enjoy 🙂

Homemade Chicken Burger

Chicken Burger
Ingredients (makes 4 burger pattys):
1 package lean ground chicken
2 tbsp egg whites
1 green onion, chopped
1/4 small red onion, chopped
2 tbsp chili powder
1 tsp cumin
1 clove garlic, crushed

Directions:
Preheat the BBQ.
Mix all ingredients together.
On tin foil drizzled with olive oil, form into burger pattys.
On medium heat, place the burgers on the grill ON the tin foil. Cook for ~5-7 minutes like this until firm enough to flip and put straight on the grill.
Cook until no pink throughout.
Enjoy.

Health Tip: substitute mayo with a mashed avocado and use fresh tomatoes instead of ketchup 🙂

Chickpea Dark Chocolate Bark

Chickpea Bark

You need to make this. It is like a healthier, lower fat, guilt-free twist on the traditional almond/nut chocolate barks…. BUT BETTER.

Ingredients:
1 can chickpeas
1.5 tbsp olive oil
1 tsp ground sea salt
1.5 cups dark chocolate wafers (70%)

Directions:
1. Preheat oven to 400F
2. Rinse and drain chickpeas. Mix in a container to coat them in 1.5 tbsp olive oil and 1 tsp ground sea salt.
3. On parchment paper, place in the oven on a baking sheet and bake at 400F for ~50 minutes (until crunchy). Note: toss them around once in awhile to evenly bake the.
4. Remove from oven and allow the chickpeas to cool for at least an hour.
5. In a small baking pan lined with parchment paper, pour in the chickpeas.
6. Melt the dark chocolate on the stove on low-medium heat.
7. Pour into the pan to coat and cover the chickpeas.
8. Place in the freezer. Allow to harden.
9. Break into “bark” pieces once hardened.
10. Enjoy 🙂 … store in the refrigerator.

Cauliflower “Alfredo” Sauce (Dairy Free & Vegetarian Option)

Cauliflower %22Alfredo%22 Sauce - Chicken

Ingredients:
3/4 of a medium head of cauliflower
1/4 cup vegetable broth or chicken broth
1 tbsp olive oil
2 small cloves garlic, crushed
3 tbsp nutritional yeast
4 fresh basil leaves, chopped
1 tsp ground sea salt
1.5 tsp ground pepper
1/2 cup vegetable broth or chicken broth
1 tsp onion powder
1 tsp lemon juice

Directions:
1. Steam cauliflower (chopped) in a microwave safe container with 1/2 cup water for 8 minutes (until soft).
2. Drain cauliflower. Put in the blender with 1/4 cup broth (chicken or vegetable).
3. Blend until makes a “cream” with no chunks.
4. In a skillet on low-medium heat, add 1 tbsp olive oil to bottom. Then add in your cauliflower blend.
5. Stir in the crushed garlic, 3 tbsp nutritional yeast, salt, pepper, onion powder, lemon juice, basil. Add in another 1/2 cup of broth slowly while continuously stirring.
6. Stirring continuously, allow to cook on the stove top for at least another 10 minutes to bring out all the flavours!
7. ENJOY 🙂 You can put this on your pasta noodles, zucchinni noodles, on a chicken breast and vegetables like I did… and so much more!
Cauliflower Sauce Alfredo

Spaghetti Squash Ft. Chicken Meatballs and a Vegetable Tomato Sauce (Gluten-Free)

Spaghetti Squash

 

Whooooo says spaghetti has to be unhealthy to be delicious? Spaghetti Squash is a great source of Beta Carotene which converts to Vitamin A within our body. Vitamin A maintains healthy vision and skin.

INGREDIENTS:
Noodles:
1 spaghetti squash
Directions: Preheat oven to 425. Poke squash multiple times with a fork. Put in the microwave for 3 minutes on high. Cut in half and remove seeds (like carving a pumpkin). Place on a baking sheet and put into the oven for ~30-35minutes until soft. Allow to cool for a minute and then using a fork, scrap the squash into “noodles”.

Chicken Meatballs
2 tbsp olive oil
1 lbs lean ground chicken
1/4 cup almond meal
2 tbsp egg whites
2 cloves garlic, crushed
1/4 cup red onion, chopped
1 tsp oregano
1/2 tsp ground pepper
Directions: In a skillet on medium-high heat, add 2 tbsp olive oil. Combine the rest of the ingredients in a large bowl and mix. Form into balls and place in the skillet. Cook for ~15 minutes until no pink throughout the meat balls. Remove meatballs from heat, place in a bowl. Set aside.

Tomato Sauce:
2 tbsp olive oil
3/4 cup chopped mushrooms
1 red onion, chopped
1 large red pepper, chopped
1 large can (796mL) crushed tomatos
2 tsp italian seasoning
1/2 tsp oregano
2 cloves garlic, crushed
1/2 tsp onion powder
1/4 tsp oregano
1/4 cup fresh basil, chopped
1/4 cup parmesan cheese (optional)
Ground sea salt and pepper to taste.
Directions:
1. In the same skillet that the meatballs were cooked in, add 2 tbsp olive oil.
2. Saute the chopped onions, mushrooms, and red pepper for ~10 minutes (with continuous mixing).
3. Emulsify the crushed tomatoes until smooth.
4. Add tomatos and the rest of the ingredients to the skillet.
5. Put on low-medium heat, add the meatballs back into the skillet.
5. Continue to mix, allow to simmer for another ~10 minutes.

Serve spaghetti squash topped with the tomato sauce mixture!! anddddd ENJOY!