Bocconcini and Oregano Salad

This salad is from the cookbook Quinoa 365 and posted with permission from the publisher at CookThatBook.

I actually didn't have bocconcini so you can see in the pictures that I used a bit of feta instead.  This quinoa salad was good, but not spectacular. I would like to try this recipe again with the bocconcini and fresh (rather than dry) oregano.

Quinoa, Pomegranate, Almond and Feta Salad

This recipe is from cooking-spree.  This salad was awesome, beautiful colours and nice flavours.

Note: For the quinoa part, I used a blend of white and black.

Chocolate Chip Oat Bars

I had bought some cacao nibs and found this recipe on the product website.  Here is the link.

These bars are delicious!  I've made this recipe a few times now - definitely a keeper!

A few notes:

• I used medjool dates.  But, instead of the dates, I've also made these bars using 1 cup raisins (soaked in water for about 30 min).  The resulting flavour is slightly different but still good.  But, if given the choice, I would use the dates!
• Cacao nibs are a little bitter tasting, so this ingredient could definitely be optional
• I added 1/4 tsp cinnamon to the dry ingredients
• Canola oil works nicely (instead of coconut oil) and you can half the amount you use
• I replaced the 'chia seed sprouted powder' with protein powder
• I used unsweetened almond milk
• It takes a while to incorporate the wet and dry ingredients.  It seems like there is just not enough wet stuff but trust me, there is!

The dry ingredients

The wet ingredients

Shaping the mixture into a rectangle

Cutting into bars

Just out of the oven, golden brown!

Peanut Butter & Banana Muffins with Chocolate Frosting

I always seem to have bananas in my freezer waiting to be used.  This recipe is from 

Gluten Free Vegan Girl.  One thing that drew me to this recipe was that there was no added sugar!

A few notes:

• I didn't read the recipe properly and made 12 muffins instead of 6.  I baked my muffins at 375F for about 20 min.
• I didn't use muffin cups but rather sprayed my muffin tin with vegetable spray
• I added about 5 chocolate chips to the centre of the muffins instead of the chocolate square
• I used natural peanut butter
• When I was preparing the icing, I almost forgot to remove the pits from the dates, glad I checked!

I liked these muffins.  The peanut butter flavour was very subtle. They certainly were not sweet so I added the icing to all of them. I really liked the icing using the dates. The date flavour was definitely there but wasn't overpowering.  I would definitely use this icing again.

Kale and Butternut Squash Salad

Here is a new salad I tried.  I was inspired by some super juicy dried apricots I bought and decided that they needed to go in a salad.

Kale and Butternut Squash Salad

Salad Ingredients:

• 1 butternut squash
• 1 tsp olive oil
• 1/4 tsp pepper
• 1/2 tsp sea salt
• 1/3 cup sliced almonds, toasted
• 4 dried apricots, chopped
• 1/3 cup green onion, chopped
• 1/2 avocado, chopped
• 4 cups baby kale
• 1 tbsp chia seeds, optional

Dressing:

• 3 tbsp oil (or olive oil)
• 2 tbsp red wine vinegar
• 1/2 tsp dry mustard
• 1/2 tsp salt
• 2 cloves garlic, minced

Directions:

1) Preheat oven to 375F. Peel and core butternut squash.  Cut into bite size cubes. Place squash in a bowl and toss with olive oil, salt and pepper.  Line baking sheet with parchment paper. Spread squash on baking sheet and bake for 35 min or until squash is tender.

2) Toast almonds in pan on medium heat until golden brown. No oil or butter necessary.  Just remember to stir occasionally or else the almonds will burn!

3) Combine ingredients for dressing and whisk.

4) Prepare rest of salad ingredients.

5) In a large bowl, lightly toss kale, apricots, green onion and avocado.  Drizzle dressing on salad a little bit at a time, toss to incorporate.  Divide salad onto plates.  Top with "just out of the oven" butternut squash and almonds (optional: chia seeds).

Serving size: 2-4