Food for May

The Boy and I… well mostly I tried something a little new this month.  We… well I wrote down what we had for dinner on the calendar.

It looked a little something like this

I tried this to help me with meal planning.  The Boy and I cook almost every night – Thursdays are usually a take out night, anyone else hate cooking on Thursday? But we spend a WHOLE lot less and have a LOT less waste if we go to the grocery store with a plan.

1 full month in I can honestly say – it’s kind of helping. My hope is it will continue to help more the longer we keep it up.

Down to business:

This month I finally made Peas and Thank You’s Chewy Energy Bar from the Peas and Thank You Cookbook.  One word. Yum.  I also made them school snack safe by making them with Sunflower Butter instead of nut butter so the Boy can pack them for school without brushing up on his EpiPen skills. Win-win. Sunflower butter for anyone out there also feeling the nut-free schools bummer, sunflower butter tastes pretty close to peanut butter but since it’s seed and not a nut – it’s good to go.

I also made the Asparagus Soup (don’t overcook the asparagus), Fajita Quesadillas and Quinoa and Cranberry Salad all from Vegan Cooking for Carnivores.  The Boy added chicken to the salad but other than that he was happy with all the results.  If you’re looking for a new cookbook – check that one out.  It’s also available in an e-book!

A little side note I always freeze some of the leftover soup in mason jars which gives me an easy lunch when leftovers are either meat or sparse.

Looking at the calendar it’s funny the majority of our meals are just out of my little head.  For the most part we keep it pretty simple. Stir-fry. Pasta with veggies. And we’ve cooking a whole chicken at the beginning of the week.  It gives the Boy chicken for the whole week and only has us actually cooking meat once a week.

I did make a few things that I can actually share and better yet – both were delicious!

Artichoke Feta Garlic Bread it was our contribution to our sibling dinner.  Pretty Yummy!

And last night I made this Quinoa Broccoli Casserole – The Boy said “It was pretty good considering all the things that I don’t like in it”  I thought it tasted like Broccoli and Cheesey goodness from my youth.  But better.  Filling. And yummy.  I made a half recipe since that’s all the quinoa I had, but it made the perfect amount for two dinners and two lunches.

I told the Boy it must have been good enough if he’s taking it for lunch!

Have you heard that June is Salad Month? I don’t know that I’ll be committing to a 30 day salad challenge full out, but I am looking forward to seeing what Angela at Oh She Glows comes up with to inspire me all month!

Follow along with #saladaday

Lentils and Quinoa and Oranges – OH MY!

Did you think I forgot? My vow to share a recipe each month?  Never.

I was just waiting to see what the winner was of February.  And what I learned? I make a lot of new things each month when I take the time to actually remember what I’ve made.
There were Chocolate Cherry Dough Balls, and Martha Stewart Cupcakes.  Strawberry meringue buttercream and Oatmeal cookies.  The Boy and I made our own Green Pea Pesto Ravioli and I made a quinoa with chickpeas and feta cheese. And while all of these things tasted delicious (though the Strawberry buttercream was not without its challenges – note do not mix warm with cold, you will get curdled buttercream and it will still taste good but it will not look good), one recipe took the cake.  In fact, I’ve made it three times this month.

Lentils Quinoa and Orange Salad.


YUM.

Adapted from the cookbook Quinoa 365 I ditched the called for can of mandarin oranges and used a delicious in season, Florida navel orange instead. And I have a hard time believing the mandarin orange segments and sickly sweet syrup come anywhere close to being as delicious.

This salad is SO easy to make. Lasts all week in the fridge for lunch.  Is super filling and yummy and is gluten-free and allergen free which makes it Naturopath friendly. How can you get better than that?


Give it a try before the deliciousness of winter oranges go the way of the do-do bird (isn’t that such a disappointing day when you get your first dry orange of the spring?  No? Just me?)  Either way, you won’t be disappointed.

Adapted from Quinoa 365 Mandarin Almond Salad

1 3/4 c  water

1/2 c brown lentils

1/2 c quinoa

1/4 c canola oil (you could make it extra Naturopath friendly by splitting Canola and Flax oil)

4 tsp apple cider vinegar

1 Tbsp fresh lime juice

3 Tbsp orange juice (I juiced half an orange)

1/4 tsp salt

1/2 c almonds roughly chopped

1/2 c dried cranberries

3 Tbsp minced fresh parsley

1 (and a half if you use fresh orange juice) Orange(s) – chunked.

Cook the lentils – boil and then simmer (20 minutes) add quinoa (boil again) and cook until cooked.

Combine oil, vinegar, lime juice, orange juice and salt in a jar – shake it up.

Combine the rest of the mixin’s, mix in the quinoa and lentils and toss with dressing.

DONE.  Super filling and DELICIOUS!

Who said you couldn’t have fresh delicious salads in the depths of winter?

Crazies that’s who.