Our sincerest congratulations for a wonderful Women’s Day, 8th of March!We wish you health, beauty and fitness……
In the spirit of women’s day, we should let our other halves or significant others spoil us for the day. So, here are some healthy recipes that any novice of the kitchen can easily do.
Peach crisp smoothie
Try a smoothie for breakfast. All you have to do is stick everything in a blender.
- 1/2 banana
- 1 frozen peach
- small handful of raw walnuts
- 1 tsp. vanilla
- 1 tbsp. pure maple syrup
- 2 tbsp. oats
- dash of ground cinnamon
- 2 tbsp. non-dairy milk
- handful of ice
Place all ingredients in a blender and blend on high until smooth. Add more ice or milk as needed. Pour into a glass and serve immediately. Makes one large smoothie.
Avocado strawberry spinach salad with poppyseed dressing
Make her a healthy and delicious salad for lunch. It tastes so good, you can’t tell it’s healthy! AND it’s EASY to make.
A delicious spinach salad with fresh strawberries, avocados, and a simple poppyseed dressing.
PREP: 10 MINS TOTAL: 10 MINS
- 6 cups fresh baby spinach
- 1 pint strawberries, hulled and sliced
- 1 avocado, diced (or you can double this to 2 avocados!)
- 4 ounces crumbled gorgonzola or blue cheese
- 1/4 cup sliced almonds, toasted
- half a small red onion, thinly sliced
POPPYSEED DRESSING INGREDIENTS:
- 1/2 cup avocado oil (or any oil, such as olive oil)
- 3 Tablespoons apple cider vinegar
- 2 Tbsp. honey
- 1 Tbsp. poppy seeds
- pinch of ground dry mustard (optional)
- salt and pepper
TO MAKE THE SALAD:
Toss all ingredients together with your desired amount of dressing until combined. Serve immediately.
TO MAKE THE POPPYSEED DRESSING:
Whisk all ingredients together until combined.
Spanish quinoa stuffed peppers
With this dish for dinner, she will think you are an expert chef! Don’t worry, we won’t tell her how easy (and healthy) this meal is to prepare.
Prep time: 10 minsCook time: 65 minsTotal time: 1 hour 15 mins
Amazing Spanish-style quinoa stuffed peppers made with just 10 ingredients! Simple, flavorful, full of protein and fiber and entirely vegan and gluten free!
Author: Minimalist BakerRecipe type: EntreeCuisine: Mexican, Vegan, Gluten FreeServes: 4
- 1 cup (168 g) quinoa or rice, thoroughly rinsed and drained
- scant 2 cups (460 ml) vegetable stock (sub water, but it will be less flavorful)
- 4 large red, yellow or orange bell peppers, halved, seeds removed
- 1/2 cup (120 g) salsa, plus more for serving
- 1 Tbsp (4 g) nutritional yeast (optional)
- 2 tsp cumin powder
- 1 1/2 tsp chili powder
- 1 1/2 tsp garlic powder
- 1 15-ounce (425 g) can black beans, drained (if unsalted, add 1/4 tsp sea salt)
- 1 cup (168 g) whole kernel corn, drained
- 1 ripe avocado, sliced
- Fresh lime juice
- Hot sauce
- Cilantro, chopped
- Diced red onion
- Creamy Cilantro Dressing
- Chipotle Red Salsa (or your favorite salsa)
Add quinoa and vegetable stock to a saucepan and bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer until all liquid is absorbed and quinoa is fluffy - about 20 minutes.
Preheat oven to 375 degrees F and lightly grease a 9x13 baking dish or rimmed baking sheet.
Brush halved peppers with a neutral, high heat oil, such as grape seed, avocado or refined coconut.
Add cooked quinoa to a large mixing bowl and add remaining ingredients - salsa through corn. Mix to thoroughly combine then taste and adjust seasonings accordingly, adding salt, pepper, or more spices as desired.
Generously stuff halved peppers with quinoa mixture until all peppers are full, then cover the dish with foil.
Bake for 30 minutes covered, then remove foil, increase heat to 400 degrees F, and bake for another 15-20 minutes, or until peppers are soft and slightly golden brown. For softer peppers, bake 5-10 minutes more.
Serve with desired toppings (listed above) or as is. Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days. Reheat in a 350 degree oven until warmed through - about 20 minutes.