What’s for Dinner?

Italian vegetable penne bake: zucchini, mushrooms, onions with penne pasta, topped with fontina and mozzarella // my (first!) bowl with Dad’s dinner

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Roasted vegetables // corn and chicken stir-fry // kale-fontina quinoa

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One of my all-time favourite Chinese dinners!

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Tomato scrambled eggs with scallions // steamed broccoli with scallion oil topped with sesame seeds // quinoa

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Quinoa-vegetable frittata with black pepper Gouda broiled on top

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Chicken, spinach, and peas in coconut curry over quinoa

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Leftover coconut curry with cauliflower, mixed with quinoa

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Frittata with spinach, roasted red peppers, mushrooms, zucchini, and goat cheese

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Another #1 favourite Chinese dinner: baked maple soy salmon with vegetable stir-fry, served over quinoa

For the maple-soy salmon, marinate salmon filets in 3 tablespoons maple syrup + 1/4 cup soy sauce. Bake at 400 degrees for 10-12 minutes, depending on the thickness and desired doneness of the filets. ūüôā

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Mom’s stir-fried vegetables are always so tender perfectly-cooked. I also love how the maple-soy sauce flavours the quinoa. I actually had dinner leftovers for lunch the next day (I flaked the salmon with a fork) – still excellent microwaved!

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Mexican quinoa topped with sharp white cheddar, sliced avocado, salsa, and lime

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The quinoa mixture was made with sautéed zucchini and corn, chopped chicken breast, black beans, and chopped roasted red peppers. Leftovers made an awesome lunch the next day as well!

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Frittatas are SO in! Spinach, zucchini, mushrooms, roasted red peppers, goat cheese and 3 eggs made this tasty lunch/dinner. Super filling, too.

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Mango coconut curry with cauliflower, spinach, and eggplant, mixed with quinoa

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Pan-fried tofu with scallion oil, steamed broccoli, quinoa // vegetable-noodle stir-fry (julienned carrots, onions, shiitake mushrooms and spinach) and peanut sauce for the broccoli

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Peanut sauce is simply incredible! I’ve made several recipes before, but find this one the best. It’s perfect on broccoli, tofu, or even noodles. Simply whisk the following ingredients together.

  • 2 tablespoons smooth natural peanut butter (can microwave to make runnier)
  • 1/2 clove garlic, minced // pinch of garlic powder if you aren’t a garlic-lover
  • 1 teaspoon light brown sugar
  • 1/2 teaspoon fish sauce
  • 1/4 teaspoon soy sauce
  • 1/4 tsp rice vinegar
  • 1/4 teaspoon toasted sesame oil
  • Fresh lemon or lime juice (big squeeze)
  • 1/8 teaspoon chile-garlic sauce (such as Sriracha), or to taste
  • Splash of coconut milk to thin it out to desired texture

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Another day, I enjoyed a super smoked salmon salad! This was made with organic goddess dressing ($3 a bottle at The Pomme by Coquitlam Centre!), fresh organic mixed greens, chopped cucumber, beets, and avocado, smoked salmon, chopped pecans, and feta cheese.

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All dressed up! Unfortunately I think I may have poured on a bit too much dressing and used too much feta. This salad was a wee bit too salty, but I adored the crunchy pecans and sweet beets.

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The extra chopped beets and cucumber were used for lunch the following day, along with some roasted red pepper and sautéed zucchini, mushrooms, and corn. This dressing was Italian red pepper, which went very well with the zucchini.

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A great summery lunch, though I wish I had packed some nuts, cheese, protein (beans, chicken, or salmon would’ve been the perfect addition). I also missed having avocado. This salad was a little plain for me!

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Dessert time! This was creamy honey Greek yogurt topped with a crumbled sour cherry and buckwheat scone with some fresh farmer’s market blueberries. Delicious!

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Greek yogurt, crumbled banana bread, raspberries, crushed cashews

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Banana-date bread for a sugarfree dessert. I halved this recipe because we only had two ripe bananas. Unfortunately I don’t have any pictures of the finished dessert! ūüė¶ I was too busy enjoying a slice topped with peanut butter. Yum!

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DATE-SWEETENED BANANA BREAD

  • 7oz pitted dates
  • 1/4 cup hot water
  • 4 tbsp coconut oil
  • 2 eggs
  • 1 tbsp vanilla extract
  • 2 cups spelt flour
  • 1/2 tsp sea salt
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 4 large ripe bananas, mashed
  • 1/2 cup pecans, chopped (or fresh blueberries) – I omitted

1) Preheat oven to 350 degrees.  Grease a 9 x 5 x 3 loaf pan. (Can be lined with parchment if it is aluminum.) Place the dates in the bowl of an electric mixer fitted with the paddle attachment.  Add the hot water and allow the dates to soften for at least 10 minutes. Turn the mixer on low speed and blend until the water has incorporated with the dates.  Turn the mixer to medium low speed and beat the dates until a smooth puree forms.

2) Add the butter or coconut oil (solid) and beat until well blended. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and mix. Add the bananas in.

6) In a medium bowl, combine the flour, baking soda, baking powder and salt.  Add to the butter-date mixture and mix until just combined. Fold in the add-ins.

8) Pour the mixture into the prepared pan and bake for 50-60 minutes (I made it in many different ovens with this range of time), or until a toothpick inserted in the center comes out barely clean.  Cool in the pan for 10 minutes.  Remove from the pan and cool on a rack. Eat and enjoy!

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Blackberries topped with Greek yogurt, coconut chips, cashews and pecans

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Another day, I made chocolate peanut butter avocado pudding! The following recipe serves around six.

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Blend the following ingredients until creamy and smooth in a food processor.

  • 1 ripe avocado
  • 1 ripe banana
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup salted natural peanut butter
  • 1/2 cup maple syrup
  • generous 1/4 cup unsweetened almond milk
Cover with plastic wrap to chill for a few hours (or overnight). Serve with berries, nuts, coconut chips, banana, peanut butter, or whipped cream. Leftovers keep for 3-4 days in the fridge, but it is best when fresh.

That’s it for today. Seline and I have lots of last-minute packing to do. Yesterday, I updated my ABOUT ME page! I encourage you to take a look ūüôā

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