dinner is served! huge plate full of delights: lettuce, broccoli, grilled zucchini, quinoa&veggies soy burger, white rice, flax seeds, all seasoned with evo oil, fresh parsley, pepper and chili pepper. AWESOME!
Vegan hummus pasta salad for dinner tonight! So quick and easy to make, but really substantial too. I love finding different uses for hummus- it’s not just for dipping carrot sticks in! 😉
I just cooked pasta and in a separate pan, steamed some veggies like broccoli, peppers and kale. In hindsight, some sweet corn would have been really nice in there too, but I forgot to put that in. Once everything was cooked, I stirred it all together. I made a big batch of this to refrigerate, so I can have it over the next few days.
For the dressing, I took a few generous scoops of hummus and thinned it out with a bit of water, then poured that all over the pasta salad.
I also sprinkled some smoked paprika over for a bit of a kick.
Breakfast: Nana nice cream! (3 frozen bananas blitz with a drop of almond milk) topped with some raspberries.
Lunch: Sweet potato toast (genuinely cooked in the toaster) topped with some guacamole (homemade of course) on some spinach.
Dinner: Possibly the best dinner I’ve had in a while. Portobello mushrooms stuffed with a home made tomato sauce and cauliflower cous cous, roasted potato cubes, roasted cauliflower on a bed of steamed spring greens with some more tomato sauce. Ask box open for my recipes as always!
Leaving the house for work from 11:30 am til 8:30 pm so I have to bring a lot of food! Lunch is quinoa with lentils/peas/carrots, dinner is brussel sprouts and leftover chili with basmati rice and some fruit for snacking :)
Stuffed peppers with only the finest fresh veggies from the garden. Chopped up some onion, tomato, a little parsley, and cooked up quinoa and brown rice. Oh and don’t forget the cheese!! Lots of it ..Mixed it all together inside my scooped out peppers and baked in the oven at 350 for 25 minutes!