So this was my lunch today and yesterday – a really yummy vegan salad inspired by this…
A sprouted bean trio by TruRoots that my mom told me about at Costco. It cooks up in 15 minutes which is super easy and quick and they are already sprouted for maximum nutritional value.
And here is my lunch salad in all the glory that is my cherry mixing bowl…
I used some organic spring mix – also from Costco – about 1/2 cup of the cooked beans, a chopped up avocado and a tomato and about a tbsp of olive oil and 2 tbsp of red wine vinegar and a crushed garlic clove for extra oomph (and because I have a cold and I want to chase it away with really bad breath.)
But seriously, it’s a really good vegan salad that stays with you and tastes so good you eat way too much at one sitting!
Wow, that post title could be the entry way into a really exciting post. It could be, but it isn’t today. And just because my lunch was the most exciting part of my day wouldn’t normally make it blog-worthy, but today it is.
Here’s the story… after I flunked out of the 21 vegan challenge as described here I still have been trying to make some changes to my diet, as in I’ve been trying to eat less dairy and less meat. It’s all been good and not that hard. I now enjoy an almond milk latte rather than one made with milk and I can’t even tell anymore that I’ve swapped one for the other. But then a few weeks ago I went to see a friend who is a holistic nutritionist and now it’s bye-bye wheat for a time. But it still makes me sad because I have had a huge love-affair with wheat over the years and it was hard to say good-bye. Now it’s not a gluten problem so I can substitute spelt or kamut flour where I once used wheat… but that means I have to make things and I’m not about to make crackers per say.
But do not despair over a lunch with no bread… enter quinoa! A tiny little grain that actually a whole protein and is very versatile… and isn’t everyone looking for a versatile grain? So here is my lunch, a super easy delicious quinoa salad hand-crafted by me. And I apologize in advance for the lousy photo, no one would ever accuse me of being a food photographer.
But if you are interested in having this for your lunch one day (or as a side at dinner) here is the recipe…
1 cup uncooked quinoa
1/4 cup chopped pecans
1/2 cup chopped celery
1 tbsp olive oil
2 tbsp lemon juice
1 tbsp honey
That’s right! Easy does it. Cook the quinoa (put the cup of quinoa in a pan on the stove with 1 1/2 cups water. Bring to a boil and then turn down and simmer for 15 minutes). Chop everything that needs to be chopped (pecans and celery). Combine liquids together. Toss cooled quinoa and everything else in a bowl… stir and enjoy your dairy, meat and wheat free lunch! 🙂
These are really muffins, but they are such a treat that they really seem like eating cake. I actually tried to look up the differences between cupcakes and muffins and the easiest explanation is that cupcakes are cake (made with butter and sugar and beaten) and muffins are a quick bread. But sometimes I think the line blurs, especially when your ‘muffins’ take a cup of sugar!!!
To get the recipe, you need to go here as I am not sure about the internet etiquette about putting someone else’s recipe’s in your own posts. Now, I did reduce the sugar to 3/4 a cup and the white chocolate chips to 1/2 cup and I made a brown sugar streusel and so used a way less amount of sugar too and they were still plenty sweet probably because I had to add extra eggnog because my batter seemed a bit dry.