Count Colors Not calories <3 Rainbow Cous cous Lunch

I don’t usually lack creativity when it comes to my meals, long time I ago I would’ve preached the importance of eating super clean mono coloured meals ( Steamed chicken and greens) …UGHHHHH thinking back now, how could I???

These days i am all about the colours and the flavours all veggies can bring to a dish.. Spices and herbs are not the enemy either…. So today for lunch I finished off an already prepped meal from last night, which i just dished up especially for you guys.

Rainbow Cous Cous- Super delicious…
I made quite a big batch, so I guess I cannot scale it appropriately for one serving , although my own serving was roughly of 2.5 cups of this.

1/2 Cup Raw cous cous
1/2 Block of Massells Chicken stock

Added water & let it sit

Then I added backed veggies, mix of sweet potato, butternut pumpkin, zucchini & egg plant which were oven backed with olive oil , black pepper & oregano.
A small bunch of fresh coriander mixed in.
1 Cup diced Tri colour capsicum raw.
A few cherry tomatoes raw.
1 Cup shredded carrot raw.
1 Tin of Kidney beans
1/4 Cup sun dried Tomato
1/4 Cup Mixed olives

I also topped it off with some sesame seeds & sunflower seeds.

Simple yet tasty… I urge you to give it a try for yourself or to serve at a dinner party…

XX Patty.

Vibrant Crunchy Salad <3

For this delightful salad you will need:

1 Cup Cooked Rice & Quinoa mix, seasoned with Cajun spices & chilli to taste.
1/2 Cup Baked sweet Potato in Lemon infused Olive oil & rosemary
1/2 Cup Baked butternut Pumpkin in Lemon infused Olive oil & rosemary
1/2 Cup washed & drained Kidney beans (canned)
1 Cup diced Capsicum ( I used 3 Colors)
1/2 Cup Coarsely chopped raw Kale.

In a large bowl toss all your ingredients in and give it a good mix.
Enjoy with a side of tea, water or Green Juice, which ever tickles your Fancy.
I like alot of Chilli so mine was rather CALIENTE if you know what I mean?

Hope everyone has had an awesome week end & start of the week.

Much Love Patty

Quinoa Comfetti Salad & Holy Grail Juice <3

I have been very into watch FullyrawKristina on youtube lately, mostly because she shares her experiences and some of the most amazing recipes without being forceful about her lifestyle.
So today I decided it would be the day I would give her “holy Grail” juice a go so that my Comfetti quinoa salad wouldn’t make the journey down my belly alone!!!

Isn’t this great? two recipes for the blogging of one??? WIIIINIIIINNNGGGG

so for the juice, essentially you would use a juicer, but since I am at work and I cannot bring my home juicer over I just popped about 1/2 a large bunch of red grapes & 1/2 bag baby kale into my blender as well as a squeeze of lemon juice & 1/2 cup of cold water & blended away.

for the salad:

1/4 cup tri colour quinoa boiled
1/4 cup tri colour capsicum diced
1/4 cup sundried tomatos ( no oil)
1/4 cup brocoli florets lightly steamed
1/4 cup asparagus sliced in small pieces lightly steamed
1/4 cup carrots lightly steamed

In a bowl I mixed all the ingredients thouroughly & added a dash to taste of Cajun seasoning & dried chilli powder.

Enjoy.Patty x

Moroccan Spiced Mixed Salad.

This particular recipe was a bit of a throw together, never had I imagined it would be so delicious & fulfilling.
I started off with a bean mix I had left over and just added ingredients until I was happy with the colour, smell and consistency.
So To say the least I ended up with an awesome nutritious & flavoursome dish that I want to share with you guys.
For this little get up you will need:

1 Cup of kidney beans & chickpeas OR any beans you wish to use.
1/2 cup Thinly sliced Tofu marinated in Tamari sauce & Salt free Thai seasoning
1/2 Cup uncooked Rice & Quinoa mix
1/4 Cup diced tri colour Capsicum
1 Whole carrot grated.
Moroccan Seasoning
Chilli powder
Minced Garlic (1 tsp)METHOD
Add 1/2 cup Rice&Quinoa mix to a pan with about 1-2 cups of water & boil at high heat (once boiling lower heat and let it simmer).
In a fry pan use about 1/2 teaspoon of coconut oil & fry up your Tamari tofu.
Once Rice&Quinoa mix are cooked add in about 1/2 -1 tsp of Moroccan seasoning, Chilli powder & minced garlic & stir through. Let it cool down.
Dice your tofu & other veggies.
In a bowl combine all your ingredients and give it a good Toss.
Serve & top with Sunflower seeds for extra crunch.
Enjoy xx

Quinoa & Italian Bean salad.

This salad was a bit of a throw together from last nights dinner. Since it was father’s day the in laws decided to have a BBQ, even though I wasn’t too keen on eating meat ( I wasn’t feeling too well from the previous nights dinner endvours) I stuck through and choose this beautiful bean salad , garden salad & rice.

The bean salad isn’t exactly rocket science, borlotti beans, canellini beans, chopped onion, chilli, evoo salt & vinegar. Once we were done with the dinner I was offered some bean salad to take home, and me being the polite person I am egarly took a bowl full & well ended up with half my lunched made for todays degustation.
So to recreate what I have on this rather large plate you will need:

1 Cup cooked quinoa
1 Cup Bean salad
2 Carrots Grated
1 Cup brocoli florrets steamed
1 Tablespoon sunflower seeds.

Toss all ingredients together, although I left the brocoli aside for decoration purposes.

Enjoy xx

Vege sausage salad & Tangy dressing

Now Now I know, I eat alot of quinoa, but thats becasue every second day I chose to eat vegetarian or Vegan, I find my body responds better , I feel lighter, more energetic & well just overall functional.

I know this has you wondering, why havn’t I made the switch? Well, basically because I am not ready to, I like meat and I figured why not enjoy the best of both worlds? besides there is no guarantee I will feel 100% every single day if I become totally vegan…
Anyways, maybe one day, it is a thought I have been contemplating regardless….

So for today’s lunch special we are looking at a vege sausage & tangy dressing warm veggie salad.

So you will need:

1 cup of cooked tri colour quinoa
2 vege sausages grilled
1/2 cup asparagus chopped & steamed
1/2 cup brocoli florets chopped & steamed
1 whole carrot sliced & steamed
4-5 minimatos sliced in half
A small bunch of corriender to mix through and garnish.
DRESSING:
1 whole lemon juiced
1 Teaspoon of Lemon infused olive oil
1 Teaspoon of balsamic vinegar
A sprinkle of chilli
A sprinkle of ginger
Mix it all up & let it sit.

For the salad, thorw all your ingredients in a bowl and give it a good toss to make sure evrything is nicely mixed & pour your dressing over.Enjoy xx.

Sweet & savory Chicken salad

Lunch time is about the only thing I don’t hate about mondays and that is because I get to share a brand new exciting recipe with you guys!!!
Today’s Lunch was a bit of a random throw together & surprisignly enough all the flavours blended well together!

For this particularly different but yet rather tasty salad you will need:

1 1/2 cups of rain bow salad & stir fry mix Raw
1 cup brocoli florets Steamed
1/2 cup baby tomatos Halved
1/2 Cup green grapes Halved
1/4 cup alfalfa sprouts
1/45 cup Snow pea sprouts
1 Tablespoon of Sunflower seeds ( I use Tamari roasted)
100 g Baked chicken ( I seasoned mine with morrocan spices, cumin & coconut oil)
DRESSING:
1 Tablespoon of Basil infused Olive oil
1 Tablespoon of Balsamic vinegar

Throw all your ingredients into a bowl & toss until well combined Garnish with the sprouts & pour dressing over.

Enjoy Patty x.

Asian Style Quinoa Salad (vegan recipe)

Hi there peeps,

I bet I got you all mouthwatering over your screens right?? well I wont keep you for too long with a boring introduction because I too skip these silly things and go straing to the recipe.
But First and foremost I would like to do a quick mention of whom inspired me for this dish so please go ahead and check out AVEGANKITCHEN becasue this girl is like the masterchef of all masterchefs and she can make the simplest foods look absolutelly out of this world!!!!

so what you will need to create this degustation feast is:

1 Cup of cooked quinoa, I used white, but black or red will be just as good.

1 Cup Asian stirfry mix

1 Teaspoon of Flaxseeds

2 Vege sausages ( not pictured becasue they were underneath all the veggies)

DRESSING:

1 Lime Juiced
1 Teaspoon of Tamari sauce
1 Teaspoon of white rice vinegar
1 Teaspoon of natural peanutbutter
A dash of chilli
A dash of ground ginger

Mix all together & voila.

For the Salad Pile all you ingredients as you please , I started with the quinoa and sausages which i sliced in small bite size pieces, then the stir fry mix, then my dressing and sprinkled with the flaxseeds.Bon Apetit.

Quinoa & Apple with Tamari Tofu Salad.

Hey there Little fellah,

Welcome To Skinnygirlfitgirl, if this is your frist time I hope you have a pleasant stay, Today I wish to present you with a new creation, a quinoa with apple & tofu dalad.
For this colorful delight you will need:

1 Cup of sliced red cabbage ( raw)

1 Cup of cooked Quinoa

1 Organic Granny smith apple diced.

100 G of hard tofu sliced

1/2 Cup of Rainbow salad mix

1 Tablespoon of slithered Almonds

DRESSING:

1 Lemon Juiced
1 Teaspoon of white rice vinegar
1 Teaspoon of Tamari
A dash on chilli
A dash of salt free thai spices
1/4 Teaspoon minced ginger
1/4 Teaspoon of orange zest.

This is just mixeed all together and left to infuse over night or for a few hrs.

TOFU:

Heat up yous fry pan and pop in a dash of coconut oil & about a Tablesppon of tamari sauce, make sure you fry both side evenly and let it cool.

SALAD MAKIN TIIIMMMMEEEEEEEE:

In a bowl Throw in all your ingredients bit by bit and mix thouroughly, sprinkle with almonds then dress & voila.

Enjoy,

Patty x