The last few weeks have been a whirlwind of ups and downs; so many wonderful moments as I am surrounded with love, and some major challenges to keep my feet on the ground. I have had my parents here this week, and we have been making the most of their time by enjoying the best restaurants Philly has to offer. We went to Fogo De Chao yesterday, I still think I am stuffed almost a day later, but it was SO worth it! And I definitely consumed more than enough protein to repair the damage I did last weekend.
I did manage to make them one meal. As I did not have the time to think about what to make like I usually would, I created something as I went along, throwing it together as I went along. Actually turned out really well, and they really enjoyed it! My dad is brutally honest when it comes to food, so I was happy to get two thumbs up.
I am going to call this a Super Salad as it has six superfoods in; a nice and healthy meal after our supersized American meals over the last week. I hope you enjoy this as much as we did.
- This salad is packed of Vitamin E thanks to its sweet potato, walnuts, and sunflower seeds
- The quinoa, walnuts, and sunflower seeds provide 17 grams of protein (not bad for a meatless meal!)
- Kale and Spinach are wonderfullly healthy leafy green vegetables with many vitamins and minerals including a high iron content, Vitamin C, and Vitamin K
- The sweet potato and spinach both contain lots of beta carotene for helping fight off cancer
- This salad also has 11g of fiber per serving to keep your digestive system running well
- Cranberries have lots of phytochemicals to prevent urinary tract infections as well as preventing other health issues
Preparation time: 5 minutes
Cooking time: 30 minutes
4 cups kale, chopped into bite sized pieces
2 cups spinach
2 sweet potatoes, peeled, and cut into bite sized chunks
2 tbsp oil
¼ cup fresh cranberries
1 cup quinoa
2 cups vegetable broth
½ cup snow peas
1 carrot, sliced or grated
¼ cup sunflower seeds
½ cup walnuts, chopped
1 tbsp seasoning of choice, split (I used smokehouse maple)
¼ tbsp lemon juice
½ tsp pepper
Preheat the oven to 375 degrees.
In a bowl, pour the oil over the sweet potato chunks, and add ½ tbsp of your seasoning of choice. Stir to coat, and spread evenly onto a baking tray. Place in the oven for around 15 minutes. Remove from the oven, flip over and add the cranberries to the baking tray. Place in the oven for another 15 minutes, until the sweet potato chunks are tender when punched with a fork. Remove from the oven and allow to cool for a few minutes.
Meanwhile, cook the quinoa according to package directions (remembering to rinse it before!). Usually means bringing the 2 cups broth to a boil with the quinoa, and reducing to a simmer for 10-15 minutes, until the quinoa is tender and liquid absorbed. Stir in the rest of your seasoning, lemon and pepper. Put aside.
Boil some water and place the snow peas in the boiling water for around 5 minutes. Drain the water and allow to cool slightly.
Place all the remaining ingredients in a large bowl. Add the snow peas, quinoa, sweet potatoes and cranberries. Mix, and serve immediately.
483 calories, 23g fat, 112g sodium, 60g Carbohydrates, 11g Fiber, 17g Protein