Foodie Friday : Quinoa Sweet Potato Salad

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

 

IMG_3593

 

Ingredients: 

  • 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 avocado
  • 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 

Instructions:

  • 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!

 

IMG_3589 IMG_3596

 

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!!

I hope you enjoy this recipe as much as I do!

 

-Nicole xo

 

 

 

Advertisements

Overnight Oats

I am officially back from my lovely trip to Toronto and while I was gone things have changed. Starbucks has their red cups now, it seems to be Christmas in all the stores, I am now 25 and It seems to be a lot colder in Vancouver. I am happy to be back in Vancouver and see the mountains and the ocean but I am missing Toronto at the same time. My trip consisted of visiting with family and friends, checking out the new Aquarium, going to numerous Halloween parties, having a wonderful dinner on the top of the CN Tower and I could go on forever but I will stop there.

While I was gone I ate out quite a bit and was also spoiled to have someone cook a few delicious meals for me. But now that I am back in Vancouver I am trying to get back to my usual eating habits. One of my favourite things to have for breakfast is Overnight Oats. This is a great meal if you don’t have time to make something in the morning because most of it is made the night before. This meal is full of fibre and protein and it is a great meal to start off a busy day. The best thing about overnight oats is that you can change it up every morning if you wanted to.

IMG_2052 IMG_2054

Ingredients:

For the overnight oats:

  • 1/2 cup of rolled oats
  • 1/2 cup of plain greek yogurt
  • 2/3 cup of milk (or milk substitute) 
  • 1 tablespoon of chia seeds

Variation:

  • 2/3 cup of berries 
  • 2 tablespoons of slivered almonds
  • drizzle of honey

Instructions:

  • Combine the oats, greek yogurt, milk, and chia seeds into a bowl. Cover with a lid or plastic wrap. Let the mixture to sit in the refrigerator overnight. 
  • In the morning mix in the variation and enjoy!

The variation can change whenever you’d like. I also enjoy adding in a banana with a large scoop of natural peanut butter. But you can put any type of fruit or nut in to make any type of variation you want! The possibilities are endless!!

Print

Pumpkin Cream Cheese Cupcakes

This is my last week working at the location I’m currently at and then I get to enjoy a wonderful 10 days off with my fiance before starting at a brand new location opening up in the Fraser Valley! So of course I had to bake one last batch of cupcakes for my store. I’m obsessed with all things pumpkin flavoured in the Fall and have been anxious to try a pumpkin cupcake recipe. After looking at a couple recipes on Google I settled upon this one, with a few substitutions – I used almond milk instead of buttermilk & whole wheat flour instead of all-purpose flour. Another little change I made to the recipe was that I added a cream cheese filling in the center. I bought a package of cream cheese in the brick like shape and cut it into little cubes which I then inserted into each cupcake before putting them into the oven. I topped them with cream cheese icing and sprinkled them with pumpkin pie spice.

Obviously I had to taste one after they were finished and I have to say they turned out great! And they were a big hit at work today as well which was the most important thing.

It’s going to be kind of a bitter sweet goodbye this Friday – I’ve worked at this location for 4 & a half years and worked my way from a seasonal position to my current role as Visual Merchandise Manager. Transferring to another store is a long overdue change but I’ve been patiently waiting for more locations to open up on my side of the bridge(s). I’m very much looking forward to the new opportunities that will come my way and that I get to do my 4th store opening with the company!

DSC03920

DSC03925

DSC03926

DSC03930

DSC03932

– Stephanie