Month: March 2020

Happy Bites

Happy Bites

Love1 Share Tweet

Sweet Potato Pearl Couscous Skillet with Kale

Sweet Potato Pearl Couscous Skillet with Kale

  This sweet potato quinoa skillet takes less than thirty minutes to make. Can also be made as a one pot meal. Love0 Share Tweet

No Bake 3 Ingredient Cookies

No Bake 3 Ingredient Cookies

 

No Bake 3 Ingredient Cookies

Prep Time15 mins
Total Time40 mins
Course: Dessert
Keyword: Cookies
Servings: 14 Cookies

Ingredients

  • 1 cup natural unsalted creamy peanut butter
  • 1/2 cup pure maple syrup
  • 2 cups gluten free rolled oats

Instructions

  • Line a baking sheet with parchment paper and set aside
  • In a large bowl, add peanut butter and maple syrup
  • Whisk together until well mixed
  • Add oats to the peanut butter mixture
  • Stir and fold until combined
  • Using a cookie scoop or spoon, scoop and drop balls of cookie dough onto the prepared baking sheet
  • With a spoon, flatten cookies to desired thickness
  • Chill in the freezer for 15-25 mins, until firm

Notes

Store cookies in an airtight container for up to 1 month in the fridge or store them in a freezer-friendly container for up to 2 months.
Butternut Squash Curry Coconut Soup

Butternut Squash Curry Coconut Soup

I love soup, and any soup pretty much goes well with jasmine rice, so if you want you could serve your soup over rice. Love0 Share Tweet

Avocado Roses

Avocado Roses

  Love0 Share Tweet

One Pot Ratatouille Pasta

One Pot Ratatouille Pasta

 

One Pot Ratatouille Pasta

My dad used to be a chef and I have his gene. Because I am guilty of using every single pot and pan in the house to prepare dinner and it’s never fun to do the dishes when that happens.  Who loves doing dishes after a meal? That’s why I love One Pot Meals! My lazy way of cooking 🙂
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: French
Keyword: Ratatouille
Servings: 1

Ingredients

  • 80 g red lentil rotini pasta
  • 1/2 tbsp olive oil
  • 1/2 eggplant cubed small, 1/2 cubes
  • 1/2 cup cherry tomatoes
  • 1/2 cup zucchini chopped
  • 1/2 cup yellow squash chopped
  • 1 clove , minced or pressed
  • 240 ml boiled water
  • Salt and pepper to taste
  • 1 tbsp nutritional yeast flakes
  • 1/2 tbsp Italian Herb seasoning

Instructions

  • Heat the olive oil in a frying pan
  • Add the garlic, aubergine and squash
  • Cook for a few minutes on a high heat until lightly browned
  • Add the chopped tomatoes, water and pasta
  • Bring to a boil then simmer for 10 minutes until the pasta is cooked and the sauce has thickened
  • Stir in the salt and pepper, to taste
  • Add the nutritional yeast, if using.
  • Serve and enjoy!
Fusilli with Hummus Marinara Sauce

Fusilli with Hummus Marinara Sauce

Love0 Share Tweet

Strawberry Smoothie Bowl

Strawberry Smoothie Bowl

  Love0 Share Tweet