Champignon and Sundried Tomato Salad

Champignon and Sundried Tomato Salad

A very easy and fresh salad, which is perfect for a light dinner.

{ 1 head of romaine lettuce

{ 1 cup of baby spinach

{ 4 radishes

{ 2 spring onions

{ ½ a cup of champignon mushrooms

{ sundried tomatoes

{ olive oil

{ balsamic vinegar

{ 1 tablespoon of Dijon mustard

{ ½ a tablespoon of maple syrup

Wash and chop a head of romaine lettuce and 1 cup of baby spinach. Finely cut 4 radishes and sundried tomatoes and add to the greens. Cut 2 spring onions and ½ a cup of champignon mushrooms and fry with olive oil until the mushrooms are golden brown and add to the salad. For the dressing: mix some olive oil together with balsamic vinegar, a tablespoon of Dijon mustard and ½ a tablespoon of maple syrup, stir well and add over the salad.    

Baked Sweet Potatoes & Kale Salad

Baked Sweet Potatoes & Kale Salad

Serves 1

This is the perfect lunch for fall and full of good carbs and very simple.

{ 2 large sweet potatoes

{ 1 cup of kale

{ 1 lime

{ cherry tomatoes

{ salt & pepper

Bake two large sweet potatoes in an oven at 200˚C during 1½ hours. Wash 1 cup of kale and squeeze the juice of one lime on it and massage it until soft. Add cut cherry tomatoes and salt and pepper to taste.  

Smoothie Bowl

Smoothie Bowl

Serves 1

This smoothie bowl is perfect in the morning and is so much healthier than ice cream.

{ 1 frozen banana

{ 3 handfuls of mixed frozen berries

{ fresh strawberries

{ goji berries

{ 1 tablespoon of chia seeds

{ shredded coconut

{ cocoa nibs

Blend the frozen banana and mixed berries in a blender. Pour in a bowl and top with fresh strawberries, goji berries, a tablespoon of chia seeds, shredded coconut and some cocoa nibs.

Vegan Quinoa Fajitas

Vegan Quinoa Fajitas 

Serves 2

This is a healthier alternative to chicken fajitas and has a good amount of protein due to the quinoa. Easy to make and great for fall! 

Fajitas 

{ 2 spring onions

{ 1/2 onion

{ 1 red bell pepper

{ 1 zucchini

{ 6 cherry tomatoes

{ 7 champignon mushrooms

{ 2 handfuls of spinach 

{ 1 cup of quinoa 

{ 4 vegan fajita wraps

Tzatziki

{ 250 grams natural soya yoghourt 

{ 1 large cucumber

{ 1 clove of garlic 

{ salt & pepper

Guacamole

{ 1 ripe avocado

{ juice of half a lime

{ juice of half a lemon

{ salt & cayenne pepper

Preheat a pan with olive oil. Chop the spring onions, onion, red bell pepper and zucchini and add to the pan. When the onions are golden brown and the bell pepper is soft add in the chopped champignons and the cherry tomatoes. Measure 1 cup of uncooked quinoa and place in a separate pot with 2 cups of boiling water and wait for the water to evaporate. Once the quinoa is cooked add it to the rest of the ingredients as well as the spinach. Add salt and pepper to taste. 

For the tzatziki: peel and grate one large cucumber add salt and drain the water using a sieve. Add 250 grams of natural soya yoghourt in a bowl. Peel and press one garlic clove and add it to the yoghourt, together with the cucumber and add pepper to taste. 

For the guacamole: cut one large ripe avocado and mash it using a fork. Add the juice of half a lime and half a lemon and condiment to taste.

To serve, heat the vegan tortilla wraps in a pan and add the filling as well as the tzatziki and guacamole. Roll the wraps and enjoy!