Monday, July 30, 2012

Recipe Week: Eating for Two

Clearly, I'm not a food photographer, because if you head over to Oh She Glows (where I got this recipe), you will see a much prettier picture of the dish above. My friend and fellow blogger Jayda Siggers, has inspired my choices of recipes this week!

This week I'll be sharing the meals that I'm cooking up, to feed my babies' demand for more protein and iron (and my own demand for more fibre!!) My goal with all the meals this week will be to add:

- more greens
- a rainbow of colours
- as much fibre as I can take (pregnant gals, you know what I'm talking about!)
- non-dairy, non-meat sources of protein

Today's dish - which was eaten for dinner last night - is called the Lightened Up Protein Power Goddess Bowl (lightened up because the blogger has adapted this recipe to include less fat). Gotta love that name! I made some adjustments to the recipe, based on what I had in the veggie drawer:

1 cup green lentils, cooked ahead of time
1 cup quinoa, cooked ahead of time
1/2 tbsp veggie oil
1/2 onion, chopped
3 garlic cloves, minced
1/4 head of purple cabbage, chopped
1 tomato, chopped
3 cups kale, chopped
1/2 cup fresh parsley, minced
1 batch Tahini-Lemon Dressing (see below)
salt and pepper to taste
squeeze of lemon juice

Make dressing, and cook lentils and quinoa in advance. In a large skillet, heat oil over medium heat. Saute onion and garlic for 5 minutes, and then add cabbage and tomato. Saute for another 7-8 minutes. Stir in chopped kale and cook just until tender. Add the tahini-lemon dressing, lentils and quinoa. Remove from heat and stir in parsley. Serve warm with a squirt of lemon juice on top (Makes 6 cupes - I cut the recipe in half last night!)

Tahini-Lemon Dressing

1/4 cup tahini
2 garlic cloves
1/2 cup fresh lemon juice (about 2 lemons)
1/4 cup nutritional yeast (had no idea what this was, but found it at Bulk Barn!)
2 tbsp extra virgin olive oil
salt and pepper, to taste
1 tbsp of water (or as much as needed to achieve desired consistency)

In a food processor, combine all ingredients. Makes about 1 cup of dressing.


  1. I used the tahini dressing recipe on a brown rice pasta salad today, delicious!

    1. I saved half the dressing and will probably do something similar!


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