ten-minute stir fry


ingredients: garlic, sesame oil, soy sauce, cooked rice, brown mushrooms, spinach, eggplant, eggs, sesame seeds, fresh basil, ginger, sea salt, and black pepper.

chop up the garlic and sauté in sesame oil. crack the eggs into the pan (season with salt and pepper) and chop up the mushrooms and eggplant while the garlic and eggs are cooking in the pan. add the mushrooms and eggplant into the pan, then add the cooked riced, and cover in soy sauce (and a little more sesame oil). chop up some ginger and fresh basil, and add into the pan. add the spinach in and watch it shrink down. season with salt and pepper, take off the heat, sprinkle with sesame seeds, and serve.

i’m pretty sure this post took me longer to write up than making this dish for dinner tonight.

simple salad dressing

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ingredients: olive oil, honey, lemons, shallots, garlic, dried cranberries, sea-salt, pepper, and mushrooms (optional).

mince garlic, slice shallots, and heat up both in a pan with olive oil. add the cranberries (and mushrooms), squeeze fresh lemon juice in, add a bit of honey, then season with salt and pepper.

pour over your greens of choice – i usually opt for kale and add a bit of avocado in there as well.

crispy gnocchi with spinach pesto

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the spinach pesto recipe was taken from one of my favourite food blogs, frugal feeding.

ingredients: spinach, garlic cloves, feta cheese, walnuts, lemon juice, olive oil, canola oil, gnocchi, parmesan cheese, sea-salt, and black pepper.

place spinach, garlic cloves, feta cheese, walnuts, lemon juice, and olive oil in a blender – blend until it’s at a consistency you like and tada… homemade pesto in seconds! boil gnocchi in a pot until done and then drain; pan fry in canola oil until slightly crispy. place in a bowl, cover the gnocchi with the homemade pesto, garnish with chopped walnuts, sprinkle parmesan cheese on it, and season with sea-salt and pepper.

spaghetti squash with bacon

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ingredients: spaghetti squash, bacon, onions, garlic, parsley, sea-salt, and pepper.

preheat over to 350°. cut spaghetti squash in half or have it cut in half for you at the store – they usually will if you ask nicely, and it will save you a lot of time and frustration (trust me, cutting a squash isn’t fun). scoop the seeds out. place the squash halves face-down on a baking tray that’s lined with a tiny bit of water (to ensure the squash doesn’t burn). bake the squash for about 40 minutes and then scoop the strands out with a fork when done.

make bacon in a pan and save the bacon fat. chop up garlic and onions, and fry in the bacon fat. add the spaghetti squash in. chop up the bacon and add it in as well. season with parsley, sea-salt, and pepper.

5-step fish taco bowls

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ingredients: rice, butter, onion, red peppers, black beans, chickpeas, corn, fish (we used tilapia, but any other type of white fish would work well), avocado, cilantro, limes or lime juice, and spices (we used taco seasoning, tuscan seasoning, cumin, salt, and black pepper).

1. make rice in rice cooker (add in slices of butter when done cooking).
2. chop up onions and peppers; pan-fry. add in black beans, chickpeas, and corn.
3. rub spices on both sides of fish and pan-fry.
4. slice avocado, and chop up cilantro.
5. assemble fish taco bowl: place desired amount of rice in your bowl, followed by the veggies, then the fish; top with avocado, cilantro, and lime juice.

squash bowls (an easy recipe for dinner tonight)

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ingredients: squash (we used spaghetti squash, but olga has also used butternut squash in the past, and said that it turned out well), veggies (we used mushrooms, tomatoes, and green onions, but again, this can also be switched up), garlic, quinoa, oil (we used coconut oil but olive oil works fine too), and spices.

cut the squash in halves, and place face-down on a baking tray in a little bit of water, so it doesn’t burn. cook the quinoa and set aside. chop up all the veggies (save a handful of sliced green onions to garnish the dish once it’s cooked), drizzle with oil, and sprinkle with spices – we freestyled with the spices that we had; i find that mixing a maximum of four spices together usually turns out well. mix it all together and throw it in the oven to roast for a bit – do this towards the end of the process, when the squash is pretty much cooked. scoop out the squash and mix it in with the roasted veggies and quinoa; scoop the mix back into the squash bowls (which is the shell of the squash, if it isn’t obvious) and serve.

not only are these squash bowls cute and pinteresty, but you save on having to use actual bowls (aka less dishes to do at the end). also, if you’re using spaghetti squash, the bowl replenishes itself if you scrape at the sides with a fork, and all of a sudden, you have seconds!