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Superfood Salad

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Superfood salad
aka black bean, chickpea and quinoa salad
Dressing
2 cloves of garlic, crunched
Juice of 1 lemon
Juice of 1 lime
1 Tblsp cold pressed olive oil
1 tsp cumin
1 – 2 Tblsp braggs
Pinch of real salt
Put in a screw top jar and shack until well combined
Salad
1 400gm can of black beans
1 400gm can of chickpeas
1 cup of cooked quinoa
2 med – lg tomatoes, diced
1 sm red onion finely diced
1 sm Lebanese cucumber, diced
1 bunch of coriander, chopped
1/2 bunch of flat leaf parsley, chopped
Combine all ingredients into a lg bowl, add dressing. It is best to make this salad a few hours before you want it, to allow the flavours to develop.
This salad was a big hit with my family’s christmas dinner

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Veggi bake

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Veggi Bake
2 zucchini, grated
1 carrot, grated
Sweet potato, grated, same amount as carrot
5 eggs, lightly whisked
1 cup almond meal
Pinch of salt
Line a lasagna baking dish with baking paper.
Preheat oven to 180*
Mix grated veg together in a large mixing bowl.
Add almond meal and salt, mix to combine. I find hands are the best tool for this.
Add eggs. Stir until just combined.
Pour mixture into prepared dish.
Bake for approx 45 min. To be honest I completely forgot about mine, I think it was in oven for approx 60.
Veggi bake is cooked when firm in the middle.

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Quinoa, chickpea and Roast Capsicum salad

quinoa & chickpea salad

Quinoa, chickpea and Roast Capsicum salad

quinoa & chickpea salad

  • 2 cups quinoa
  • 1 tbsp cumin seeds, roasted & ground
  • 2 tbsp lemon juice
  • 1 tbsp raw honey
  • Pinch of salt, adjust to taste
  • 1/8 tsp cayenne pepper
  • 1 tsp ground flax meal
  • 2 tbsp water, may need to adjust
  • 1 cup diced roasted sweet potato
  • 2 cup of a mix of veg like dice carrot, fresh beans, cauliflower
  • 400gm tin organic chickpeas, rinsed
  • 1 medium – lg red capsicum roasted & chopped
  • 1 medium yellow capsicum, roasted & chopped
  • 1 lg red chilli, seeded and chopped can be left out
  • 1 cup fresh coriander, well rinsed & chopped
  • Sea salt and fresh ground black pepper, to taste

INSTRUCTIONS:

  1. In a fine-mesh strainer, rinse quinoa thoroughly; drain well. In a medium saucepan, bring 4 cups water to a boil. Add quinoa, cover and reduce to a simmer. Cook for 10 to 15 minutes until water is absorbed. Let cool.

2. Meanwhile, prepare dressing: In a jar combine the cumin, lemon juice, honey, salt, cayenne and ground flax. Add one tablespoon of water. Shake well and let sit for a few minutes. Taste. If needed add the second tablespoon of water. The water and ground flax should work together to mimic the emulsion effect of the oil.

  1. In a large bowl, combine veg, chickpeas, capsicums, chilli and coriander. Add quinoa and stir to combine. Top with dressing, season with salt and
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    black pepper and mix well. Serve cold or at room temperature.

Serves 6
353 calories per serve

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Organised

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Big days with work coming up.

Next 3 days of breakfast for me and the boys…….Done

3 days food

 

 

 

 

 

 

 

 

 

 

3 X breakfast, muesli,

3 X Snack, 100gm yogurt green apple puree w/ cinnamon and toasted muesli

3 X lunch, salad w/ chickpea patties

ORGANIZED