Brussels Sprouts and Quinoa Salad

Hello, Everyone, I hope you are having a great day.

I think I ate quinoa 3 days in a row one week because I was loving it so much. It takes little time to cook and the quinoa is such a light grain that which makes it perfect for late evening meals. Usually after eating rice you can feel quite full or bloated even after a small portion but with quinoa you don’t feel full afterwards at all. This is a very basic recipe and sometimes the simplest things really are the best. There’s different components in this meal which adds to the taste, texture and aroma making it such a delight to eat.

Recipe: Quinoa and brussels sprouts salad (serves 1)

Ingredients

30g quinoa

1 tbsp red lentils, soaked over night

150ml vegetable stock

1 tbsp pumpkin seeds, toasted

1 tsp desiccated coconut

1 inch spring onion, finely sliced

3 Brussels sprouts, shredded

Pinch of chilli powder

Method

  • Wash the quinoa and lentils in a small pan the pour in the vegetable stock. Place on a medium heat and leave to simmer gently for 20-25 minutes until both are fully cooked.
  • In the meantime, prepare the other ingredients and set aside in a bowl. Toast the pumpkin seeds in a dry pan, slice the Brussels sprouts and cook in a dry pan for 3 minutes until slightly cooked and slice the spring onion. Also, add the desiccated coconut to the bowl.
  • Once the quinoa is done, mix everything into the pot and serve.

Please follow my Instagram for more food inspiration!

Contribute towards more content 🙂

£1.00

Red Pesto Pasta with Sweet Potato Fries and Salad

Hello Everyone, thanks for stopping by my blog today.

Some recipe inspiration for you this evening, a delicious pesto pasta with a side of sweet potato fries and a refreshing salad. It’s a fairly simple dish as the red pesto is shop brought there isn’t really much to prepare. This is a tasty meal to make after a long day of work.

This is a dish that contains many ingredients for your luteal phase such as sweet potatoes, radish, cucumber, walnuts and sesame seeds. For example, the sweet potato will help your body replenish B vitamins and re-boost dopamine and serotonin level, this is particularly helpful if you experience mood swings.

Recipe: Red pesto pasta with sweet potato fries and salad (Serves 1)

Ingredients

1 sweet potato, peeled and cut into fries

Oil for frying

1/2 portion of pasta

1 tbsp red pesto

1 inch cucumber, sliced

3 radish, sliced

1/2 tsp sesame seeds

3 walnuts, chopped

Method

  • Prepare all of the ingredients and set aside.
  • Heat some oil in a pan to fry the potatoes.
  • Cook the pasta according to the packet instructions and once cooked, drain and set aside.
  • Once the oil is hot for 6 minutes in total turning occasionally. Once cooked fully, drain on kitchen paper and set aside.
  • Mix the red pesto in with the pasta and place back on the heat for 2 minutes to keep warm.
  • Place the pasta, sweet potatoes and salad onto the plate and sprinkle sesame seeds and walnuts over the pasta.

Please follow my Instagram for more food!

Contribute towards more great content 🙂

£1.00

Warm Quinoa and Kale Salad

Hey Everyone, I hope your day has been well.

This meal was completely inspired by the Ovulatory phase of the monthy cycle and I’ve included foods which will support your body during this time. The Ovulation phase is the hot phase of the cycle so eating raw foods is beneficial for your body at this stage. For example, I’ve used ingredients like kale and Brussels Sprouts which have been lightly sautéed but could also be eaten raw. This meal was super tasty, very flavoursome and makes a great light lunch or dinner.

This recipe has a range of flavours from the vegetable stock, turmeric and vegetables but for added flavor you could even season your prawns. I opted for chilli powder, garlic powder, and paprika for a fiery kick. From the final photo, you can see that the quinoa and lentils were slightly over cooked but it didn’t affect the taste at all, with the toasted pumpkin seeds and the sauteed vegetables there was honestly so much texture with each bite.

Recipe: Quinoa and kale salad (serves 1)
Ingredients

30g dried quinoa

20g red lentils

240ml vegetable stock

1/5 tsp turmeric powder

10g pumpkin seeds, toasted

30g kale, shredded

3 Brussels Sprouts, shredded

50g prawns

1/3 spring onion, sliced

Method

  • Toast the pumpkin seeds in a dry pan and set aside.
  • Slice the spring onion and set aside with the pumpkin seeds.
  • Boil the kettle. Use tap water to thoroughly wash the quinoa in a pot. Cook the quinoa according to the packet instructions, adding in the lentils. Once cooked drain off any excess liquid and leave for 10 minutes.
  • In the meantime, add a drop of oil to a pan and cook the shredded kale and sprouts for 3-4 minutes. Add the prawns to the pan and cover with the vegetable mix, cooking for a further 3 minutes until the prawns are fully cooked.
  • Once everything is cooked, mix together in the pan and serve.


Please follow my Instagram for food inspiration!

Contribute towards more great content 🙂

£1.00

Recipe inspired by book: In The Flo by Alisa Vitti

Quick Work Lunch Ideas

Hello Everyone, I hope your day has been well.

I’ve literally been carrying packed lunches with me for such a long time, back when I was in school as a kid up till now as an adult going to work. I love carrying lunches to work, not only do you save money but you can personalise your meals and really enjoy what you’re eating. There are a lot more options available now but the general cheese and salad or chicken mayo just doesn’t do it for me. Most days I keep my lunches pretty simple because I don’t like feeling super full or bloated at work, so I opt for foods that are fairly filling, nutritious but still tasty. Recently, I’ve been preparing my work lunches before I leave out in the mornings so that I have even more time to myself when I get back in the late afternoon/evening.

I think my current favourite lunch for work has to be a seasoned couscous salad, usually plain couscous sprinkled with salt, chilli flakes, garlic powder and dried herbs. Sometimes I’ll even add some toasted pine nuts for extra flavour which are high in calories, specifically protein helping me to keep fuller for longer.

Quick work lunches ideas:

  • Cheese sandwich
  • Peanut butter sandwich
  • Jam sandwich
  • Pasta: sauce, tuna, sweetcorn, carrot, spring onion, cheese, kale
  • Leftover homemade pizza
  • Couscous salad: tuna, sweetcorn, carrot, pine nuts, lettuce, cucumber, radish, sliced spring onions
  • Crackers, carrot sticks apples slices, nuts
  • Brioche, carrot sticks, nuts
  • Cheesy bread, carrot and cucumber sticks

Check out my Instagram for more food!

Contribute towards more great content 🙂

£1.00

Quinoa and Kale Salad

Hello Everyone, I hope your day has been well.

I’m bringing you another, delicious salad that is perfect for a light lunch or a side dish for dinner. Either way it’s super tasty and packed full of nutrients from the kale, carrot, cucumber and lettuce. Quinoa is a very popular food item because of it’s nutritional content and being a quality source of plant protein. Overall, quinoa is a great source of various minerals and a good food to include your diet. Likewise with carrots, they are a great, nutritious vegetable but not as popular because it’s something we are used to eating and seeing so often. Carrots are known to be rich in beta carotene, which converts to vitamin A in the body, this is essential for immune function and good vision. Not only are carrots nutritious, they have a nice crunchy texture and can be cooked in many ways.

This salad is a recipe I made for one in the early evening when I didn’t have much of an appetite but knew I’d be hungry later. This is a really nice recipe for when you are short for time but still want to eat something nourishing for the body.

Recipe: Quinoa and kale salad (serves 1)

Ingredients

30g dried quinoa

Pinch of a stock cube

1/2 handful of kale

1 lettuce leaf, shredded

1/2 carrot, grated

1 inch cucumber, finely sliced

Pinch of chilli

Method

  • Cook the quinoa according to the packet, I like to add a pinch of stock cube to the water for more flavour.
  • 5 minutes before the quinoa is cooked, add the kale and mix through.
  • In the meantime, prepare the salads and set aside.
  • Once the quinoa is cooked, mix in the salads and sprinkle over a little chilli flakes.

Check out my Instagram for more food!!

Contribute towards more great content

£1.00

*Nutritional info sourced through Google scholar