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78 posts tagged spinach

Dinner - spicy grilled tofu and mushrooms with cherry tomatoes, edamame, spinach, a side serving of broccoli and a peanut/orange sauce.
For the tofu I pressed a third of a block, chopped it in to 5 slices the put some cornstarch, cumin, ground coriander, nutritional yeast, smoked paprika and cayenne pepper on a plate, mixed it up and rolled each piece of tofu in the mix. Then I just sprayed the griddle pan a few times with a lil’ bit of oil and grilled away!
The dressing is simply a tsp of peanut butter, pinch of salt and some orange juice (which I microwaved for 20 seconds - they heat helps everything emulsify) and bam! Awesome dressing. :D

Dinner - spicy grilled tofu and mushrooms with cherry tomatoes, edamame, spinach, a side serving of broccoli and a peanut/orange sauce.

For the tofu I pressed a third of a block, chopped it in to 5 slices the put some cornstarch, cumin, ground coriander, nutritional yeast, smoked paprika and cayenne pepper on a plate, mixed it up and rolled each piece of tofu in the mix. Then I just sprayed the griddle pan a few times with a lil’ bit of oil and grilled away!

The dressing is simply a tsp of peanut butter, pinch of salt and some orange juice (which I microwaved for 20 seconds - they heat helps everything emulsify) and bam! Awesome dressing. :D

Dinner - homemade sweet potato fries, mixed baked beans, steamed spinach and ketchup.
There were more beans than this (it’s the ‘5 Beanz’ ones) but I didn’t put them on the plate for the photo, so they didn’t run in to the ketchup. :P
The fries are simply one biiiig sweet tater, salt, paprika, cumin, cinnamon and a little coconut oil, baked at 200C for 35 minutes until crispy and delicious.
I did also have a Cadbury’s flake.. but that’s the only really bad thing I’ve had today. So I guess today has been an 80/20 day, after all. :)

Dinner - homemade sweet potato fries, mixed baked beans, steamed spinach and ketchup.

There were more beans than this (it’s the ‘5 Beanz’ ones) but I didn’t put them on the plate for the photo, so they didn’t run in to the ketchup. :P

The fries are simply one biiiig sweet tater, salt, paprika, cumin, cinnamon and a little coconut oil, baked at 200C for 35 minutes until crispy and delicious.

I did also have a Cadbury’s flake.. but that’s the only really bad thing I’ve had today. So I guess today has been an 80/20 day, after all. :)

Vegan butternut squash “mac n cheeze” made with buckwheat spirals, extra squash, spinach, pumpkin seeds and freshly cracked black pepper.
Oh em gee was this good. I’ve had the mac n cheeze recipe saved for ages and time after time it’s been raved about, but I just never got round to making it for some peculiar reason. Now I know why I hadn’t - because I’ve tasted it and I’ll be making it every day for the rest of my life. <3_<3
It’s so flavourful! And healthy!! The main ingredients are squash, almond milk and nutritional yeast. It’s so much lower in fat than its traditional counterpart and much lighter, too. You don’t feel heavy and have this sense of self loathing and “Never again, ugh” after eating a big bowlful. Can you tell I enjoyed it?!
I omitted the mustard because mustard is the devil’s food and it was perfect for my taste buds. I added about 1/4 cup more almond milk to thin it out as well as a pinch of nutmeg and paprika. Thank goodness I still have 2/3 of the sauce left, I’m putting it on everything! :D
Recipe here!

Vegan butternut squash “mac n cheeze” made with buckwheat spirals, extra squash, spinach, pumpkin seeds and freshly cracked black pepper.

Oh em gee was this good. I’ve had the mac n cheeze recipe saved for ages and time after time it’s been raved about, but I just never got round to making it for some peculiar reason. Now I know why I hadn’t - because I’ve tasted it and I’ll be making it every day for the rest of my life. <3_<3

It’s so flavourful! And healthy!! The main ingredients are squash, almond milk and nutritional yeast. It’s so much lower in fat than its traditional counterpart and much lighter, too. You don’t feel heavy and have this sense of self loathing and “Never again, ugh” after eating a big bowlful. Can you tell I enjoyed it?!

I omitted the mustard because mustard is the devil’s food and it was perfect for my taste buds. I added about 1/4 cup more almond milk to thin it out as well as a pinch of nutmeg and paprika. Thank goodness I still have 2/3 of the sauce left, I’m putting it on everything! :D

Recipe here!

Omelette (2 whole, 1 white) filled with spinach and tuna, cooked in coconut oil, with paprika and wild rocket with balsamic.
A couple of you lovely people have messaged me about the elimination diet/cutting out foods for acne and have all been very helpful! Hence why I&#8217;m eating eggs - y&#8217;all have said they&#8217;re okay. I&#8217;ve ordered a book about the &#8220;Whole 30&#8221; diet as quite a few of you swear by it to help acne. So thank you for all the help! :D

Omelette (2 whole, 1 white) filled with spinach and tuna, cooked in coconut oil, with paprika and wild rocket with balsamic.

A couple of you lovely people have messaged me about the elimination diet/cutting out foods for acne and have all been very helpful! Hence why I’m eating eggs - y’all have said they’re okay. I’ve ordered a book about the “Whole 30” diet as quite a few of you swear by it to help acne. So thank you for all the help! :D

Tempeh, butternut squash and black bean warm salad with spinach and a drizzle of tahini.
I cubed some b-squash and roasted it in the oven for 15 minutes with a little rapeseed oil, and whilst this was happening I sautéed some red onion, fresh ginger and garlic in a wok before adding the cubed tempeh. After that, I added some water to soften the tempeh and create a sauce, along with black pepper, soy sauce and pomegranate molasses. Once the b-squash was done, I threw it in the wok, gave everything a quick stir then served on a bed of spinach. Nom. 
I&#8217;m pretty set on becoming 100% vegan again - but last time I was 100% vegan I know I didn&#8217;t get enough protein, so I&#8217;m trying to make sure I have beans/pulses every day. Tempeh is a particularly awesome protein source if you&#8217;re new to veganism - this &#8216;salad&#8217; has 30g of protein, so it&#8217;s definitely possible to get enough if you try. :)

Tempeh, butternut squash and black bean warm salad with spinach and a drizzle of tahini.

I cubed some b-squash and roasted it in the oven for 15 minutes with a little rapeseed oil, and whilst this was happening I sautéed some red onion, fresh ginger and garlic in a wok before adding the cubed tempeh. After that, I added some water to soften the tempeh and create a sauce, along with black pepper, soy sauce and pomegranate molasses. Once the b-squash was done, I threw it in the wok, gave everything a quick stir then served on a bed of spinach. Nom.

I’m pretty set on becoming 100% vegan again - but last time I was 100% vegan I know I didn’t get enough protein, so I’m trying to make sure I have beans/pulses every day. Tempeh is a particularly awesome protein source if you’re new to veganism - this ‘salad’ has 30g of protein, so it’s definitely possible to get enough if you try. :)

Dinner!
The vegetables are spinach and broccoli, which I simply steamed.
There&#8217;s also sundried tomato quinoa - I boiled the quinoa in the water that the tomatoes were soaked in then added some dried basil, s&amp;p and the chopped tomatoes.
The &#8216;sauce&#8217; is made from roasted butternut squash - I cubed and roasted it for 25 mins. In a separate pan I fried some onions and garlic in a little rapeseed oil then added a few splashes of white wine. Once the squash was soft, I puréed it with some almond milk, tarragon and cumin, then poured this in to the pan with the onion mix and voila!
The seeds on top of the sauce are the seeds from the squash, roasted for 10 mins in the oven with s&amp;p.
Underneath the sauce is pan fried polenta, which was first dipped in flour and sesame seeds before being put in the pan.
And lastly - some freshly sliced bread with olive oil/balsamic to dip in to. 
And that was family vegetarian night! Aside from the bread it&#8217;s all gluten free, too. :D

Dinner!

  • The vegetables are spinach and broccoli, which I simply steamed.
  • There’s also sundried tomato quinoa - I boiled the quinoa in the water that the tomatoes were soaked in then added some dried basil, s&p and the chopped tomatoes.
  • The ‘sauce’ is made from roasted butternut squash - I cubed and roasted it for 25 mins. In a separate pan I fried some onions and garlic in a little rapeseed oil then added a few splashes of white wine. Once the squash was soft, I puréed it with some almond milk, tarragon and cumin, then poured this in to the pan with the onion mix and voila!
  • The seeds on top of the sauce are the seeds from the squash, roasted for 10 mins in the oven with s&p.
  • Underneath the sauce is pan fried polenta, which was first dipped in flour and sesame seeds before being put in the pan.
  • And lastly - some freshly sliced bread with olive oil/balsamic to dip in to.

And that was family vegetarian night! Aside from the bread it’s all gluten free, too. :D

I had this beast of a sandwich for dinner today, unf.
I sliced up some fresh rye and caraway bread, then placed it under the grill to warm up. I then sliced up some mozzarella and placed it on one half of the bread and some homemade avocado pesto (leftover from yesterday) on the other side, putting it all back under the grill. Meanwhile, I halved some cherry tomatoes and marinaded them in salt, black pepper and balsamic vinegar and fried an egg in a little coconut oil.
Bread, pesto, egg, fresh spinach, marinaded cherry toms, mozz, bread.
Dee-lish.

I had this beast of a sandwich for dinner today, unf.

I sliced up some fresh rye and caraway bread, then placed it under the grill to warm up. I then sliced up some mozzarella and placed it on one half of the bread and some homemade avocado pesto (leftover from yesterday) on the other side, putting it all back under the grill. Meanwhile, I halved some cherry tomatoes and marinaded them in salt, black pepper and balsamic vinegar and fried an egg in a little coconut oil.

Bread, pesto, egg, fresh spinach, marinaded cherry toms, mozz, bread.

Dee-lish.

Wholewheat spaghetti in an avocado pesto with balsamic roasted cherry tomatoes, wilted spinach, chopped sun-dried tomatoes and mozzarella.
-First, I added some cherry tomatoes to a baking tray with a drizzle of olive oil and balsamic vinegar, then put them in the oven at 200C.
-After that, I started cooking the wholewheat spaghetti then worked on the pesto. In a blender I put in fresh basil, avocado, lemon juice, water, garlic, cashews, nutritional yeast, dark soy sauce, black pepper, salt and paprika and blitzed until somewhat smooth. I also rehydrated some sun-dried cherry tomatoes.
-Once the tomatoes and pasta were done, I put the spaghetti back in to the saucepan with a little starchy pasta water (this helps thicken the sauce, unlike water), a few scoops of pesto, the tomatoes (both roasted and sun-dried) and some crisp, chopped spinach which soon wilted. I poured this all in to a warm bowl and topped with mozzarella, FGBP and paprika then voila! Done.
The pesto stems from this recipe, but I used water in place of oil and cashews in place of pine nuts. However - as soon as I tasted it, I scrunched my nose up. All I got was lemon with subtle garlic undertones. Hence why I added so many more ingredients to make it better! :P

Wholewheat spaghetti in an avocado pesto with balsamic roasted cherry tomatoes, wilted spinach, chopped sun-dried tomatoes and mozzarella.

-First, I added some cherry tomatoes to a baking tray with a drizzle of olive oil and balsamic vinegar, then put them in the oven at 200C.

-After that, I started cooking the wholewheat spaghetti then worked on the pesto. In a blender I put in fresh basil, avocado, lemon juice, water, garlic, cashews, nutritional yeast, dark soy sauce, black pepper, salt and paprika and blitzed until somewhat smooth. I also rehydrated some sun-dried cherry tomatoes.

-Once the tomatoes and pasta were done, I put the spaghetti back in to the saucepan with a little starchy pasta water (this helps thicken the sauce, unlike water), a few scoops of pesto, the tomatoes (both roasted and sun-dried) and some crisp, chopped spinach which soon wilted. I poured this all in to a warm bowl and topped with mozzarella, FGBP and paprika then voila! Done.

The pesto stems from this recipe, but I used water in place of oil and cashews in place of pine nuts. However - as soon as I tasted it, I scrunched my nose up. All I got was lemon with subtle garlic undertones. Hence why I added so many more ingredients to make it better! :P