Friday, 7 March 2014


I'm always looking for recipes that can be made at the beginning of the week, but also kept and enjoyed for lunches over the next few days. Some of my favourites are my Pecan-Crusted Basa or Crustless Quiche with Spinach & Sausage. Both are easily transportable and healthy - just add a side of veggies and you have a complete meal!

Grains are also a great option.  Take an otherwise plain grain (rice, bulgur, quinoa) and jazz it up any way you like. Depending on the season, you can choose fresh, vibrant vegetables like green beans and tomatoes, or more hearty ones, like sweet potatoes and beets. Add some fresh herbs, lemon juice, and your favourite oil (have you tried avocado oil?), and you've got a delicious, nutrient-dense meal on the go.

I came across the recipe for this superfood salad ages ago, but only recently did I get around to trying it out. Not only is it a recipe that you can make early in the week and store for lunch the next day, but it meets both of my main criteria when looking for new recipes: it's easy to make and it's superfood qualities make it super tasty! I like efficient recipes that don't require a lot of hassle and that use ingredients I already have around the house or, that if I do have to purchase new, can use over and over again in many recipes to come. This recipe is just that - simple, easy to make - and, of course, delicious!

This superfood salad packs flavour, with roasted butternut squash and sweet potatoes glazed in honey and nutmeg. Add in some sweet and tangy cranberries, chewy goji berries, plus the crunch of sunflower and pumpkin seeds? This salad is action-packed - full of flavour and nutrition. You really can't go wrong. Thanks to Del Sole for the fabulous recipe!

DISCLAIMER: I am not a nutritionist, physician, or any kind of health professional. Everything that you find on my blog is based on my own knowledge and opinion. If you require specific health and fitness advice, please seek a qualified health professional.

No comments:

Post a Comment