Happy Friday! Finally the weekend has arrived! Today I will be sharing my current FAVOURITE salad recipe with you. I’ve been making this recipe for a past few months. It was a actually inspired by a yam and quinoa salad I had at the cutest cafe in Fort Langley called Wendel’s Bookstore and Cafe. I loved it so much that I made my own version!
QUINOA SWEET POTATO SALAD
2 medium sweet potatoes cubed (or if you prefer yams work well too)
2 cups of spinach
1 cup of arugula
1/2 cup of uncooked quinoa
1/4 of a cucumber
1 tbsp of olive oil
1 tsp of garlic powder
1/2 tsp of oregano
1/2 tsp of red pepper flakes
For the dressing:
1 tbsp of balsamic vinegar
1 tbsp of red wine vinegar
2 tbsp of olive oil
1 tbsp of organic agave nectar
Pre-heat the oven to 425 degrees
Rinse and peel the sweet potatoes into 1/4 inch cubes. Place on baking sheet and add the olive oil, garlic powder, oregano and red pepper flakes and toss until they are all coated. Place in oven for about 30min flipping them once.
While the sweet potatoes are cooking, cook the quinoa at the same time.
Once the quinoa is cooked combine it in a large bowl with the spinach, arugula, cucumber, avocado and the dressing. Then add in the sweet potatoes and Enjoy!
This recipe is meant for about 3 people. I usually just make it for myself so I will mix it all up without the dressing and keep it in the fridge. Then when I want some for my lunch I’ll just take it out and take as much as I need and then add the dressing on. So it lasts a few days which is nice!!
Hey everyone!! I hope you are all having a great start to the spring season! It has been absolutely gorgeous here in Vancouver ever since spring has hit and we are finally enjoying some warmer weather. With spring here, summer is just around the corner which for me and most people means going to the gym more often and trying to eat healthier.
I have been obsessed with making breakfast cookies lately, I probably make a batch every 5 days. They are perfect in the morning when you’re trying to get ready for work but don’t have enough time to make breakfast or if you’re like me and love to snack at night these are perfect and stop me from craving unhealthy snacks. These particular breakfast cookies I made a couple weeks ago. Since then though I think I have mastered my favourite breakfast cookie – which I will share later this month. But this recipe is also delicious. So I hope you enjoy!
CACAO BREAKFAST COOKIES Makes 18-20 cookies, approx. 76 calories per cookie.
2 tablespoons of cacao powder – I love and use Navitas Natural
1 cup of unsweetened apple sauce
3 banana’s – preferably soft
1 teaspoon of vanilla extract
1 1/2 cups of oatmeal – uncooked
4 tablespoons of ground flax
1 teaspoon of cinnamon
1/3 cup of all natural peanut butter
Preheat oven to 350 degrees.
Peel banana’s and mash until creamy, I like to use a fork or a potato masher works well too.
Add the peanut butter and mix in well with the mashed banana’s.
Add cinnamon, ground flax, vanilla extract, apple sauce and cacao and mix until blended well.
Add in the oatmeal last and mix again until blended well.
Let the dough rest for about 10min.
Grease the cookie sheet with coconut oil so cookies do not stick to the pan. You can also use Pam Spray but I think the coconut oil works better and is better for you.
Scoop out dough and drop on the cookie sheet then flatten. It will make approximately 18-20 cookies.
Bake for about 20min depending on the size of the cookie.
Let the cookies cool and a cooling rake and put in a container to keep fresh!
They usually last about 4 days in my house. Then I usually make some more a day later because they are so convienent!