Happy Canada Day Everyone! Hope you are all enjoying your long weekend and basking in this beautiful sun! I spent my weekend up North in Coe Hill. It was so rejuvenating to be around lush trees and water and doing a whole lot of nothing! I got the opportunity to visit an organic farm and visit the cutest animals. I will be sharing my pictures and goodies from the farm with you next week. Traveling up north and being surrounded by trees means theres a good chance you’ll get eaten alive by mosquitoes! Here are my tips to ward off those pesky bugs and keep the itch away – http://bit.ly/pYwPgv. I hope you all had the opportunity to unwind this weekend and enjoy delicious meals with your family. I know for myself, meal planning on a hot and sunny long weekend needs to be SIMPLE!! Below, I’ve included 2 easy and delicious recipes that you can whip up in no time! Hope you enjoy!
Roasted Apple Quinoa Porridge
Ingredients:
1/2 cup cooked quinoa
1 cup roasted apples – recipe here
1/4 cup walnuts
1/4 cup pecans
2 tbsp hemp seeds
1 tbsp MCT oil
1 tsp organic maple syrup
1 tsp ground cinnamon
Directions: Mix all ingredients together in a bowl. Feel free to add any type of nuts or seeds or fruit. Cacao nibs and goji berries would be a delicious addition to this porridge!
Powerhouse Salad
Why is this salad a powerhouse?? The amazing blend of greens provides a high dose of calcium, magnesium, vitamin K and vitamin C. Avocados and walnuts provide heart healthy fat and vitamin E. Pumpkin seeds are super rich in immune boosting zinc, and the incredible blend of sprouts supplies trace minerals,enzymes and plant based protein.
Ingredients
Handful of mixed organic greens- I used Earthbound Farm Organic Half and Half Mix. Handful of shredded kale – I used Organic SuperKALE salad slaw mix
Handful of sprouts- I used Uncle George’s El Supremo blend
Half an avocado, chopped
Half a cucumber, chopped
2 green onion, chopped
Handful of walnuts
2 tbsp pumpkin seeds
crumbled goats cheese, optional
Directions: Toss all ingredients together in a large salad bowl
Dressing:
2-3 tbsp olive oil
2 tsp balsamic vinegar
juice of half a lemon
1 tsp dried oregano
1 garlic clove, crushed
Mix all ingredients together and pour over salad. I like to infuse my dressing with garlic, so I typically let it sit for 20-30 minutes before serving.
Happy Meatless Monday!
Enjoy!
Health & Abundance,
Samantha 🙂
