Mixed Veggie and Tofu Rice Paper Wraps

If you’re feeling like something very fresh and light for lunch Rice Paper Wraps are great to stuff loads of veggies in and a little protein if you like.  I first had these at my friend Megan’s house many years ago now and hadn’t had them since….until I was finally able to find Rice Paper Wraps in the grocery store.  Fresh herbs really add to these wraps so don’t forget them!

You can even do the chopping and wrapping the night before for the next day.  But use them up within a couple of days for best results.

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Rice paper wraps come dry in the shape of a circle and all you need to do is soak them one at a time in warm water for about 30 seconds to make them pliable and easy to wrap up.

First, chop up your veggies of choice (here I used red pepper, carrot and cucumber) into matchstick pieces about 3 inches long so they are ready to go.  You can even do this the night before and store in the fridge.

I like to add warm water to a large sized plate, soak the rice paper wrap then lay it on a flat surface like a cutting board.  From there, assemble your veggies on the bottom third of the wrap.  I also added bean sprouts, chopped tofu, cilantro and basil to this mix.  Then just wrap them up tightly and you are done!

Serve with your favourite dipping sauce.  Think Thai Sweet Chili, or Peanut Sauce  😉

 

 

 

Cinnamon Roasted Veggies

As I mentioned in my last post I have really been trying to stock up my freezer with nutritious homemade foods that I can grab and thaw quickly for my one year old.  These roasted veggies keep dwindling in my freezer and I find myself making them over and over again.  Fortunately my little one plows through these and just loves them.  If your baby isn’t so much of a veggie fan, the cinnamon in these may just do the trick.  So simple, but so rewarding for baby and stress-free for Mama because they are ready to go straight from the freezer!

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Ingredients:

Sweet Potatoe

Turnip

Carrot

Butternut Squash

Olive or Grapeseed Oil

Cinnamon

I’m not going to put amounts for this recipe because it really just depends on how much you want to make.  I just use equal amounts of each vegetable  cut into cubes roughly the same size.  Put your veggies in a casserole dish, drizzle with oil just to coat them, sprinkle with cinnamon, cover with a lid and bake at 350 degrees.  Gently stir veggies periodically  throughout cooking time.  Remove veggies from oven when tender (poke with a fork to test).  If you’re going to be freezing them you want them to hold up in the freezer and not end up like mashed potatoes so don’t let them get too soft.  Although I’m sure your baby would still eat them!

Once removed from oven, remove the lid and allow to cool.  Spoon into small ziploc bags or freezer safe containers, each 1 serving size and store in the freezer.

When you’re ready to use them, you can either take the veggies out of the bag and defrost in the microwave in a bowl or if you have more time you can sit the ziploc bag with veggies in it in cold water in the sink to defrost, then heat them up.

I like to serve these with some cut up whole grain pita, and maybe some cubed cheese.

Here’s to spending a little time to save time in the long run!

May you enjoy your coffee today while it’s still hot   😉

 

Rainbow Salad with Avocado Balsamic Dressing

Get your apron on!  This could get messy.

This salad is so healthy and colourful.  Excellent for a light lunch or as a side.

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Ingredients: (Makes about 5 cups of salad)

2 cups kale thinly chopped

1 medium carrot grated

1/2 of 1 medium sized beet grated

1 cup grated purple cabbage

Pumpkin Seeds

Dried Cranberries

Dressing….(Makes about 1 cup)

1/4 cup Balsamic Vinegar

3/4 cup Olive Oil

1 tsp Minced Garlic

1 tsp Dijon Mustard

1/2 Ripe Avocado

Dash of Sea Salt

Dash of Pepper

To Make:

The Salad:

Chop kale thinly and rinse and dry.  Grate the carrot.  Cut the ends off of your beet and use a potatoe peeler to peel the outer skin off.  Chop in half and grate the half into thin slices.  Grate the purple cabbage.  Toss all ingredients into a large bowl to combine, then add desired amount to your serving bowls.  Sprinkle with pumpkin seeds and dried cranberries to your liking.

The Dressing:

In a blender add balsamic vinegar, olive oil, garlic, dijon mustard, 1/2 avocado and salt and pepper.  Blend until smooth.  Use as a dressing for your salad.