Tag Archives: quick recipes

Green Salad with Roasted Beets and Fruit

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This is refreshing.

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A clean, healthy meal.

A fresh start after a weekend of milkshakes, french fries, cupcakes and pizza.

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While that was very fun, I’m in need of this. This salad is fresh, bright, sweet, crunchy and fulfilling.

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Even though it’s light, the varying flavors and and textures make you feel satisfied.

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Eating this salad makes me feel like I’m getting both my mind and body back on track.

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This week, I’m going to need a lot of these salads.

Method:
for one salad

A large handful of mixed greens
1 beet
A handful of blueberries
3 large strawberries, sliced
A small handful of chopped pecans
Goat cheese

Preheat oven to 400*. Wash and dry the beet. Pierce with a fork and roast until soft, about an hour. Once roasted, let cool and peel off the skin. Slice the beet.
Place greens, blueberries, strawberries, beets, pecans and goat cheese in a bowl. Use as much goat cheese as you please.

*Note: I roast a lot of beets at once so that when I want some, they are ready and sliced.

Enjoy!

Simple Trail Mix

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To me, this is just the perfect snack.

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It’s a little salty and a little sweet, a little crunchy and a little chewy. Every bite is different, but every bite is delicious. This snack will fill you up and keep you satisfied.

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This isn’t exactly a recipe, just an idea really. And also a reminder of a simple snack. Because sometimes with so much going on, it’s easy to forget about the simple things.

What I used:

Sesame pretzel rings
Raw sunflower seeds
Golden raisins
Dark chocolate chips
Raw almonds

Put a handful of each item in a bowl and mix together.

It’s as simple as that. If you really like one ingredient (chocolate :)), put some more of that one in.

Enjoy!

Quinoa with Kale and Lemon

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Kale + lemon + quinoa = a trio just meant to be together.

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I started making this dish over my month-long winter break from school. It was inspired by a pasta dish from one of my favorite blogs, Bev Cooks. Bev’s recipe used spaghetti. I swapped in quinoa for spaghetti and made a few other changes as well.

Spilled Quinoa Pepper

This dish is quick and uses simple ingredients. It’s my favorite kind of recipe.

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I just know that once you make this, you will love it, and make it again, again and again!

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Method:

Start with:

1 c. quinoa
2 c. vegetable stock

Thoroughly rinse quinoa. Add quinoa and stock to a pot and bring to a boil. Once boiling, stir, cover and simmer for about 15 minutes, or until liquid is absorbed and quinoa is fluffy.

Meanwhile:

2 Tbsp. olive oil
2 garlic cloves, minced
1/2 Tbsp. crushed red pepper flakes
1/2 of a lemon
2 c. chopped kale
1/4 c. sunflower seeds
Salt and pepper

Heat olive oil in a pan over medium heat. Add minced garlic and cook to flavor the oil, about 2 minutes. Add red pepper flakes and squeeze the juice of 1/2 of a lemon into the pan. Add chopped kale and stir. Cook until the kale is slightly wilted and tender, about 3 minutes. Toss in sunflower seeds and stir to combine. Season with salt and pepper.

Pour lemon/kale mixture over quinoa and stir to incorporate.

*I like to serve this with a dollop of goat cheese and a drizzle of balsamic glaze.

I hope that you enjoy!