What Am I Eating 001

Seeds & Cherry Smoothie Bowl | Pasta Tuna Salad | Lentil Ragu

So... I challenged myself to cook more and bring home cooked lunches to work. Hence, I will share some recipes on the blog - trying to go for breakfast, lunch and dinner but I usually just make a simple salad for lunch and have yogurt or fruit for breakfast. But, alas, I am making an effort.


Seeds & Cherry Smoothie Bowl

Ingredients:
Banana, cherries, apricot, water, chia seeds, pumpkin seeds, granola, goji berries, coconut flakes.

Directions:
Make a smoothie with banana, cherries and any other fruit you have in the house (I used apricots) with a bit of water - you don't want it to be a liquid. It helps if you have frozen bananas, I have no room in the freezer. Afterwards, top your smoothie with some granola and anything you want, especially seeds that are rich in antioxidants and omegas, but anything goes.


Pasta Tuna Salad

Ingredients:
Orecchiatte pasta (or any kind of small pasta), a tuna can, 1 tbsp of capers, one yellow red pepper, cherry tomatoes, balsamic vinegar, olive oil, spinach.

Directions:
Cook the pasta according to the package. Drain them an combine them with the rest of the ingredients (obviously chop the pepper and tomatoes) and make a quick dressing of olive oil and balsamic vinegar. It is super filling and a great lunch for work. I boiled the pasta in the morning, but it's not a big effort, boil the water, add the pasta, get ready for work and then get the pasta.


Lentil Ragu

Ingredients:
500g red lentils, carrots, garlic cloves, red onions, mushrooms, 500g passata, 0,5-1 L veggie stock, olive oil, balsamic vinegar. Zucchini and greens to serve (although one day I also added corn to them beside greens and another day I made a wraps with this ragu - yes, this recipe made a lot of leftovers).

Directions:
Chop the carrots, onions, garlic and mushrooms. Heat up some olive oil in a pan and add the onions, after 2-4 minutes add the garlic and carrots. When the veggies are soft, add the mushrooms and sautee them for another 2-3 minutes. Mix in the lentils, passata, a bit of balsamic vinegar (secret ingredient), veggie stock and whatever condiments you fancy (oregano and parsley were my go-to) and let it simmer for 30-40 minutes or until the lentils are soft - add water or more veggie stock if needed to make sure it does not stick to the pan! To serve, sautee the zucchini a bit and serve everything on a bed of greens - or in a wrap, or with more veggies.


Last week was great for cooking. This week... not so much, but hopefully I will find some recipes to enjoy this week as well.

/Andreea

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