Quinoa Hummus Spinach Salad Recipe

I get bored easily.

I know a lot of people say this, and I’m sure they’re right, but I can almost 100% guarantee I get bored of things faster than most of the people that say this.

If I have the same breakfast two days in a row, I’ll feel like my life is going down the drain.

Well, maybe it’s not that extreme, but I do take “variety is the spice of life” very literally, and like to fill my life with new things, whether it’s recipes, activities, workouts, whatever. I’ve been trying really hard to satisfy my cravings for variety when I pack my lunch for work everyday. Though I do like to have something different each day, with my favorite things on a pretty steady rotation, I ALWAYS make sure to have some component of my meal have plenty of veggies!

Recently, I’ve been getting sick of my usual huge salad with tahini or veggies and hummus with a veggie sandwich. So, I did a little research, got inspired by mason jar salads, and decided to come up with my own little recipe. I wanted something hearty that would keep me full for a few hours, but also light and, like I said, with plenty of veg power. I had quinoa on hand, so I based my salad off of it and used other veggies I usually find in my fridge and some hummus and voila! A cute, little jar of some of my favorite things!

INGREDIENTS(PER JAR):

  • 1/2 cup cooked quinoa
  • 2 tbsp. hummus
  • 1/4 cup chopped zucchini
  • 1/2 a small bell pepper
  • 1/2 cup packed spinach
  • drizzle of lemon juice
  • drizzle of olive oil
  • salt & pepper to taste
  • a pinch crushed red pepper flakes

In a 16 oz. mason jar, layer hummus, then chopped veggies, then quinoa. Drizzle the olive oil, and add spices. Top with spinach and drizzle lemon over it. That’s it! I made enough quinoa for two batches (two days worth of lunches…two of the same lunches. I never do that, but I need to learn to accept some consistency and if it’s something I enjoy, why not!), so you can double this recipe or triple it or make a whole week of them if you wish! 

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Quinoa Hummus Spinach Salad Recipe

I get bored easily.

I know a lot of people say this, and I’m sure they’re right, but I can almost 100% guarantee I get bored of things faster than most of the people that say this.

If I have the same breakfast two days in a row, I’ll feel like my life is going down the drain.

Well, maybe it’s not that extreme, but I do take “variety is the spice of life” very literally, and like to fill my life with new things, whether it’s recipes, activities, workouts, whatever. I’ve been trying really hard to satisfy my cravings for variety when I pack my lunch for work everyday. Though I do like to have something different each day, with my favorite things on a pretty steady rotation, I ALWAYS make sure to have some component of my meal have plenty of veggies!

Recently, I’ve been getting sick of my usual huge salad with tahini or veggies and hummus with a veggie sandwich. So, I did a little research, got inspired by mason jar salads, and decided to come up with my own little recipe. I wanted something hearty that would keep me full for a few hours, but also light and, like I said, with plenty of veg power. I had quinoa on hand, so I based my salad off of it and used other veggies I usually find in my fridge and some hummus and voila! A cute, little jar of some of my favorite things!

INGREDIENTS(PER JAR):

  • 1/2 cup cooked quinoa
  • 2 tbsp. hummus
  • 1/4 cup chopped zucchini
  • 1/2 a small bell pepper
  • 1/2 cup packed spinach
  • drizzle of lemon juice
  • drizzle of olive oil
  • salt & pepper to taste
  • a pinch crushed red pepper flakes

In a 16 oz. mason jar, layer hummus, then chopped veggies, then quinoa. Drizzle the olive oil, and add spices. Top with spinach and drizzle lemon over it. That’s it! I made enough quinoa for two batches (two days worth of lunches…two of the same lunches. I never do that, but I need to learn to accept some consistency and if it’s something I enjoy, why not!), so you can double this recipe or triple it or make a whole week of them if you wish! 

1st Sunday of Fall

After a Friday night on the town, which included trying my first ever Manhattan way too late into the night so I woke up with a killer hangover that lasted 24 hours, and resulted in my Saturday being pretty zombie-fied, today was absolutely perfect.

Like any other 20 something girl of the 21st century, I adore Fall. I always have, though, since I can remember fall has been my favorite season. Not only does the cooler temps mean I can break out all my scarves and boots and sweaters jackets and whatnot, but it also means BYE BYE FRUIT FLIES HOLLAAAA.

Anyway, today Col and I started our day with a curried tofu scramble and Slate’s Cultural Gabfest, and then went shopping at the Salvo for warm clothes and picture frames, then when he went to do the sunday football thang, I took a run downtown and it was fucking GORGEOUS. Another reason I love the fall, it is great for running! It’s less sweaty and I feel as if I have more stamina, plus I’m not too bundled or freezing.

After I ran, I spent the afternoon cooking for sunday dinner and for my upcoming week. For sunday din I made my famous/favorite butternut squash soup and a banana avocado chocolate mousse for dessert. I made quinoa, hummus, spinach, and veggie mason jar salads for two days of lunch for the upcoming week, along with two servings of my carrot orange ginger juice to take to work this week!

After a massage from the sweetest guy on the planet and a nice stroll around the neighborhood post-soup, we’re having mousse in bed and watching office reruns on netflix to end our sunday.

I couldn’t have asked for a better day! Recipes for the soup, juice, and salad jars to come this week ya’ll.

xoxo, gossip girl. jk. Just me.

Butternut Squash Soup

Butternut Squash Soup

Orange Carrot Ginger Juice

Roc City Skyline

Roc City Skyline

Quinoa Hummus Spinach Veggie Salad Jars

Quinoa Hummus Spinach Veggie Salad Jars

Cucumber & Tomato Salad

I. LOVE. SALADS.

Be it “boring” lettuce-based salads, pasta salads, bean salads, etc., I am a salad lover through and through and I do not understand why more people aren’t, and why the word “salad” gets a rep as a restrictive diet food that induces hunger rather than satisfies it.

Obviously people haven’t been doing their salads justice. I load my lettuce-based salads with every kind of veggie in my house, any kind of bean I have, maybe some hummus or cold grains, and some yummy balsamic and olive oil. COME ON, THAT’S DELICIOUS.

Anyway, cucumber salad is one of my favorite summer dishes. My favorite has always been a dilly cuke salad with a greek yogurt base, but since I no longer eat yogurt (which is honestly the only thing I really miss about my pre-vegan diet), and had a huge box of perfectly ripe tomatoes, I decided to create a yogurt-free cuke salad with tomatoes and a balsamic base. It’s full of herby flavor from rosemary, and subtle sweetness from a drizzle of agave nectar.

Bottom line: it’s damn good.

INGREDIENTS:

  • 4 large, ripe tomatoes, cubed
  • 3 large cucumbers, peeled and cubed
  • 1/2 a red onion, thinly sliced
  • 1/4 cup olive oil
  • 1/2 cup balsamic vinegar
  • 3 tbsp. fresh rosemary, finely chopped
  • 1 tbsp. agave nectar
  • 1 large clove garlic, minced
  • salt & pepper to taste

Chop the 4 tomatoes, 3 cucumbers, and 1/2 onion into a large bowl or container. In a smaller bowl, mix oil, vinegar, garlic, agave, rosemary and salt and pepper. Pour over veggies and mix well. Taste and season as needed. Cover and place in fridge for at least an hour. It’s best the next day after all the flavors are incorporated and sit together for a while. Serve with anything and everything and enjoy!

Babaganoush Recipe!

So I was trying really hard to remember to take pictures of each of my little dishes from the other day to post, but I was too damn hungry, so this recipe is sans picture, sorry!

I just recently unlocked my undying love for Greek food considering there are too amazing Greek restaurants down the street from my apartment and one right next to my work building! I’ve always loved hummus, but I tried babaganoush a few months ago and it pulled at my heart strings with it being made out of my second favorite veggie and all! (eggplant)

Anyway, I had all the ingredients I needed for traditional babaganoush on hand, so I gave it a go. Since I didn’t have a million years to char the skin of the eggplant and then roast it like traditional baba, I just roasted it and then put it in the broiler until it charred. It was honestly even more delicious than the baba I’ve eaten at restaurants!

Ingredients:

  • 1 large eggplant
  • 1/4 cup tahini
  • 1 large clove garlic, diced
  • 1 1/2 tbsp. olive oil
  • juice of 1 lemon
  • 1 tsp. cumin
  • salt & pepper to taste

Preheat oven to 400 degrees. Peel and cube the eggplant and place on a cookie sheet with 1/2 tbsp. olive oil, salt and pepper. Cook for about 20-25 minutes, turning every 5-7 minutes or so until eggplant is tender. Take out of the oven and put into your broiler for about 5 minutes or until tops of eggplant cubes are charred. Take out and let cool. Once eggplant is cooled, place in blender or food processor with the tahini, remaining olive oil, garlic, lemon juice, cumin, and salt and pepper. Blend until smooth. Serve with a drizzle of olive oil on top.

Bon appetit!

Vegan French Toast on Cinnamon Raisin Bread

HAPPY LABOR DAY! 

Collin and I finally have a day off together so I made some delicious vegan banana french toast on homemade cinnamon raisin bread that we got from the farm stand in Ithaca.

Lemme tell ya, regular french toast ain’t got shit on this recipe. Using banana instead of egg ups both the sweetness and health factors, and just tastes to friggin good.

The cinnamon raisin bread was delicious even before I made it into french toast, so I knew it would make this recipe outta this world.

I topped it with sliced bananas, strawberry, shredded coconut and my own recipe for Date Caramel which I will post below!

I recommend that everyone whip this indulgently healthy breakfast today or any lazy morning!

 

DATE CARAMEL

Ingredients:

  • 2 pitted mejool dates
  • 1 tsp. water
  • ….That’s it!

Pull dates apart into tiny pieces in a bowl, add the water, microwave for 20 seconds, mash with a fork until incorporated and put on anything and everything. 

 

Sunday Dinner Time

I spent the weekend at my best friend’s house in Syracuse and although it was a blast, I was happy to get home and cook my Sunday dinner!.

Last week I got really awesome organic 5 grain bread from the farmer’s market and Col’s mom gave us some fig balsamic vinegar and we still have a ton of farm fresh tomatoes and eggplant so I was inspired to make cute mediterannean finger foods for dinner.

I made home made babaganoush with toasted crostini, tomato & cucumber salad, and grilled ghost squash with a balsamic reduction.

I’m planning on posting the recipes for the tomato & cucumber salad, babaganoush, and the balsamic reduction in the next few days!

🙂