I hope you’ve been enjoying the start of your week so far! I for one, am glad that the G20 media mayhem is for the most part over (not including the finger-pointing aftermath). As I mentioned in my last post, I ate a lot of delicious food and even came up with two easy peasy and delicious recipes that I can’t wait to share with you!
But first, here are some highlights of other things that I whipped together.
On Friday, I grilled up a Portobello mushroom vegetarian burger patty that my mom bought from Costco. It *was* going to be a standard cheese burger combo until I spotted some leftover kimchi in their fridge. I decided to add some to my burger and you know what? As strange as this combo sounds, it was actually quite delicious! I am now convinced that kimchi is *almost* as versatile as my beloved mustard.
I ended up staying overnight at my parent’s place and in the morning, while the rest of my family slept away, I whipped up a delicious banana scramble for my mom and me to enjoy. I basically tweaked Ashley’s recipe (which was modified from this recipe) slightly by upping most ingredients to make enough for two. I also added 2 tbsp of ground flaxseed and some fresh blueberries that were sitting on the kitchen counter begging to be used.
I served each scramble on a piece of golden flaxseed bread with blueberry jam and some of my homemade maple cashew butter. It was the perfect way to start my weekend.
There are no words…
That evening, my mom prepared one of my all-time favourite dishes. Beancurd sheets, mushrooms, and fungus (I know it sounds gross, but I assure you it’s delicious!) on a bed of steamed romaine lettuce. I could have eaten the entire plate. I wanted to eat the entire plate.
Banana, strawberry, and cherry VOO.
Post-run sweet potato with goat mozzarella cheese on asparagus with mustard.
Homemade chunky maple cashew butter.
And the stars of the show.
Quinoa Stuffed Mini Sweet Peppers (recipe is included at the bottom of this post!).
Look how cute they are!
They are so bright and flavourful that I can’t handle it.
And Turkey Tomato Sauce with Cranberries (recipe at the bottom of this post) served on roasted Spaghetti Squash.
More 1-Minute Protein Cake. This time with a dollop of homemade cashew maple butter.
The perfect way to end a not-so perfect weekend. Recipes below!
Quinoa Stuffed Mini Sweet Peppers
- 6-8 mini sweet peppers
- 1 – 1.5 c cooked quinoa
- 5-10 stalks of asparagus, chopped
- 1/2 tsp Cumin
- 1/2 tsp Coriander seed
- 1/2 tsp Garlic powder
- 1/2 tsp Red pepper flakes
- 1/2 tsp Turmeric
- 1/2 tsp Cinnamon
- 1 tsp Fennel seed
- 1/4 c Chipotle salsa
- 1/4 c Green salsa
- Preheat oven to 350° and boil a large pot with water on the stove.
- Cut the tops off the sweet peppers and hollow out their insides. You may shave off the bottom of the pepper a bit to level it if you wish, but since my peppers were so small and a little irregularly shaped, I opted not to and just made sure they were snug against each other in the baking pan.
- Once the peppers are hollowed out and the water is boiling, cook the peppers in the boiling water for about 5 minutes. You want the peppers to be soft, but not soggy and overcooked.
- Cook asparagus in microwave by rinsing them in water and microwaving for 1 minute (don’t dry them off).
- Mix quinoa, spices, asparagus, and two kinds of salsa.
- Stuff peppers, packing the filling in firmly. Line in a baking pan and bake for about 30-45 minutes, until the peppers are soft.
- All spice amounts are approximate. Again, I used the “a little bit of this, a little bit of that…” method. Adjust to your tastes!
- I only added the salsa last minute because I was worried the mixture would be too dry. You could use your favourite sauce here – be creative!
Turkey Tomato Sauce with Cranberries
- 1/2 pack ground turkey
- 1-2 cups chopped vegetables (your choice, I used onion, celery, and pepper)
- Note, I didn’t measure my spices – everything was to taste but I’d say I used an average of 1/2-1 tsp per spice
- Fennel seed
- Coriander seed
- Cayenne pepper
- Red pepper flakes
- Onion powder
- Garlic powder
- Mustard powder
- Italian spices
- Ground pepper
- Salt-free tomato sauce + 1 can of water
- 1/4 c dried cranberries
- Lots of fresh parsley (I used two generous handfuls)
- In a large pan, saute ground turkey until mostly cooked and add all dry spices to taste.
- When the turkey is browned, add tomato sauce and water. Simmer and reduce for 20-30 minutes.
- Add dried cranberries and parsley and continue cooking for another 10 minutes or so.
- Serve on your favourite pasta or use in place of your favourite pasta sauce however you wish!
- Again, all spice amounts were added with the “a little bit of this, a little bit of that…” method. Adjust to your tastes!