Wednesday is almost over > *hurry* > just in time to join the foodparty
Thanks Jenn for hosting! Hope you and the baby are doing well ♥ doctors issues are never a nice thing to go through
I’ve been lucky enough to find a good healthcare practitioner to work with along with my personal findings and studies on food (+ mindfulness! >> works wonders! The mind & body truly are ONE)… so I’m pleased to say my leaky gut and candida issues are starting to get under control I feel amazing and I’m thrilled with the healing process and the positive changes so far
BONUS I can eat more grains again and more frequently. I’ve been on a rice and quinoa craze! But also millet and buckwheat.. yum! I’m eating grains at 3 meals a day now… whereas a few months ago I could only tolerate a few meals a week, and def. NO rice! hooray for progress!
My eats today:
- Grapefruits galore (3 big juicy pink grapefruits)
- 3 plantain pancakes with eggs and coconut flour, topped with a few nubs of butter
- Tall glass freshly made almond milk
- Small bowl of almonds – 1 oz approx.
- Sweet potato puree, carrots, cauliflower mash with olive oil and garlic, fried fish and sunflower seeds + 1 whole avocado
- 2 cups cooked wild & white rice mixed + veggies + 1 oz walnuts + 1 oz sunflower seeds + some olive oil
- Hot chocolate made with almond milk, raw cacao, coconut sugar, coconut cream and cinnamon
All way super satisfying and yummy…unfortunately I didn’t make ANY pictures! So…I’m showing you some pictures of my recent food addictions:
Quinoa with Salmon… My go-to recipe concoction for a quick and healthy meal that’s a winner with all my friends so far >> try it!! Recipe below…
The leftover quinoa I used a few days ago to make stuffed mushroom – quinoa – egg pies with a creamy mayo-carrot sauce YUMMMMMM!!
Chestnuts… I love (understatement of the year! HA!) chestnuts and I’m so excited it’s this time of the year again I often eat them plain with some pine nuts and/or walnuts + a neutral veggie like zucchini. Amazeballs if you ask me
I haven’t had pumpkin yet… but it’s on top of my “to buy” list for this week! So I hope by this time next week I’ll be joining in on the pumpkin craze that’s starting all over the world ;) ♥ Happy WIAW for now! And read on if you wanna make yourself some tasty quinoa dinner (or lunch… or snack…!)
↓ RECIPE ↓
A simple, quick and delicious meal for an everyday night (or served as a yummy lunch..) for two! If you double the portion of quinoa you’re making, it’ll save you time the next day and the taste + texture will be equally as good! It’ll last for up to 3 day (at least!) in your fridge..
So on with the ingredients you’ll need:
- 250 gram wild caught salmon, tinned
- 100 gram quinoa
- 30 gram slivered almonds (optional)
- 2 big tomatoes, cubed
- 1 yellow bell pepper, cubed
- 1 small onion, diced
- 1 clove of garlic, minced
- 1 handfull fresh (Thai) basil leaves, torn into smaller pieces
- 1 tbsp olive oil, extra virgin if possible
- ½ tsp curcuma
- ½ tsp coriander powder
- ½ tsp cumin powder
- ½ tsp paprika powder (mild)
- ¼ tsp cayenne pepper (optional)
- Dash of sea salt
Start by preparing the quinoa as directed on the label. Halfway through the cooking time you want to add in your veggies and spices. Stir very well to combine and let the quinoa absorb all the liquid (and flavors!). Stir and leave the lid on so it’ll stay nice and warm.
In the meantime, dice a small onion and mince your garlic clove. Add the onion into a frying pan with the olive oil and saute until nice and glossy. Now add the minced garlic and the salmon. Stir together to combine all the flavors and heat up the salmon.
Taste and adjust to your liking by adding a pinch of sea salt and/or pepper.
Mix the basil with the salmon or use as garnish on top.. plate the quinoa, add the salmon, top with the (optional) slivered almonds and/or basil. Drizzle a little extra virgin olive oil over the top and voila! You’re done in under 20 minutes! A delicious and nutritious dinner for 2 ♥ Enjoy!