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A NEW Recipe! – Kale, Quinoa & Sweet Potato Salad

by Destini on March 3, 2014

Check it out, A BRAND NEW RECIPE! Super excited to finally share something new with you guys. I am so grateful for all your support over the past while. I know I have been quite quiet lately, and I have a bunch reasons, but that is a chapter book of excuses that don’t need to be told(just because they’re boring).

Let’s start fresh, and this salad is PERFECT for that! I know you have heard me complain, whine and cry about the horrible cold weather in Winnipeg(lately). I try not to complain too much because -HEY I am an adult, I can move. But here I am, still in Winterpeg. ANYWAYS- I feel that this salad screams SPRING.

Quinoa Kale and Sweet Potato Salad-3


Ingredients: Yields: 6 servings

  • 1 cup of cooked quinoa. (I use a blend, red & white quinoa, also put low sodium vegetable bouillon in the water)
  • 1/2 cup of cubed sweet potato
  • 3 leafs of kale
  • 1/4 cup dried cranberries
  • 1/2 t garlic powder
  • 1/2 t chilli powder
  • 1tbsp EVOO
  • Dash of lemon juice
  • Sea Salt

Directions: Preheat oven to 400f, Toss the evoo, sweet potatoes, garlic & chilli powder in a bowl and mix until all the sweet potatoes are covered. Put on a metal baking pan and cook sweet potato for 20-30min, tossing half way through. While the sweet potato is cooking, take the kale and remove the ribs from the leaves. Roll up the kale and cut into bunches, place in a strainer. Boil a cup of water and poor over the kale in the strainer. Remove the kale from the strainer and I will usually put them back in the pot(no longer on the oven), toss it with a dash of lemon juice and some sea salt, cover with the lid slightly off.

After everything is cooked, mix all ingredients in a large bowl!


  • 1/2 cup balsamic vinegar
  • 2T olive oil
  • 1/2 lemon, squeezed
  • 1/4 lime, squeezed
  • 1t sea salt

Directions: Mix all ingredients together until smooth.

Pour that dressing all over the salad and serve warm. It also tastes good cold, but I like it slightly warm.

Quinoa Kale and Sweet Potato Salad-4

 Don’t those colours look amazing??

Tonight I came home and did the HIIT workout from the Tone it Up Beach Babe 2 DVD.  I was a pretty sweaty mess afterwards. Not too shabby for a Monday! The hubby and I like to make things pretty simple for Monday dinners, and when I say simple, we order. It is usually Vietnamese food. We have a great fresh tasting, no MSG place near us that hits the stomach just right!

OH and because it has been awhile and I she demanded I share how awesome she is, here is a little video of her sitting!!



Stuffed Quinoa Peppers

by Destini on February 12, 2013

Wow what a week! Arizona was just amazing, it was exactly what my husband and I needed. We want to move there now!! We ate at some amazing restaurants, hiked up a mountain, experienced the craziest hole in a PGA golf tournament, fed a giraffe and had a much needed vacation. I will share some photos tomorrow, but as this is Tuesday and that means Vegan Tuesday let’s share a recipe! This took a few tries to get it just right and according to the hubby… I did it!

Ingredients: Yields 4-5 servings

  • 2tbsp EVOO
  • 1 box(225g) of Quinoa
  • 2 cups of vegetable bouillon(low sodium)
  • 1 medium onion, diced
  • 3-4 cloves of garlic, minced
  • 1 15oz can black beans, drained & rinsed
  • 1 28oz can of diced tomatoes, drained and liquid reserved.
  • 1/2 cup of frozen corn, drained
  • 1/2 tsp ground cumin
  • 1 tsp oregano
  • 1/2 tbsp chili powder
  • 2 tbsp cilantro, diced
  • 4-5 red & orange bell peppers, top cut off and seeds removed
  • 4-5 tbsp daiya cheese
  • salt & pepper

Directions: Preheat oven to 350F  Boil two cups of water, whisk in vegetable bouillon cube, once back to a boil, add quinoa and cook as per directions on box. Place to the side.  Heat oil in saucepan over medium heat. Add onion & garlic and saute till onions starting turning translucent. Add all spices and continue to saute for 1 minute. Stir in drained tomatoes. Cook 5 min. Stir in black beans & corn. Bring to a slight boil. Add cilantro and cook for 5 minutes. Stir in cooked quinoa. Season with salt & pepper.

Pour reserved tomato juice in the bottom of a baking dish. Fill each bell pepper till a little more than 3/4 full. Cover with foil and cook for 30min. Remove from oven and add daiya cheese to the top, about 1tbsp each. Bake for another 10-15min uncovered, or until the tops are slightly browned. Remove from heat and let stand for 5min before serving.

I make a light leafy salad with a oil & vinegar dressing for the side. These peppers are quite filling!

A little white wine pairs just lovely with this!

Love that daiya cheese!

Please also go over to The Fig Tree to see what the lovely Courtney has going on for Vegan Tuesdays!!

What did you guys make for Vegan Tuesdays? Tell me below! Link up!!



Watermelon Mint Quinoa with Goat Feta Salad

July 4, 2012

Story time; I have an issue with watermelon in any way other than it’s all natural juicy form. Biting into a freshly cut piece right off the rind. YUMMM! I don’t like it pureed, put into smoothies, popsicles, juice, candies, etc and don’t even get me started with any artificial watermelon. Is it just me or does it taste NOTHING like real watermelon other than sweet horribleness that just makes me want to puke. Not many sweet things can do that to me, in fact this may be the only one. I just can’t handle it. Enough story telling, I hope I didn’t ruin your love for watermelon by my […]

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Lime Cilantro Black Bean Quinoa Salad

May 21, 2012

Look at me? Mrs. Poster this weekend! Must be a record for how many recipes I have pushed out this weekend. My long weekend has been pretty much spent in the kitchen. We are going to Minneapolis, MN next weekend for my husbands birthday and he was on call this weekend, so we kept it rather low key. Which was fine with me! Look what I got done!! This is a rather special post, recently a NEW local blogger friend Courtney from The Fig Tree Blog invited me to join in a virtual potluck. How nifty blogging and the internet are! I was extremely excited to join. Even more so to meet more […]

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