Hello hello everyone! I am pleased to say that this week was a good cooking week and I’ve got lots to share with you!

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Goat Cheese Salad

First up was a nice salad. I got the two pack of goat cheese from Costco so I wanted to make a salad using some of it. I intended to use a mix of greens and sprouts but my greens had gone bad so I couldn’t use them. So that means my salad was smaller than I intended but it was still delicious.

So the only “lettuce” was some alfalfa sprouts, then I had goat cheese, pickled beets, walnuts, pumpkin seeds and dried cranberries. It was a really nice mix of sweet and savoury and a variety of textures too.

I dressed it with only some balsamic vinegar, salt and pepper. It didn’t need very much. Obviously I just wish I had proper lettuce but I really liked this anyways!

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Quinoa & Chickpea Salad

This was my meal prep for this week. This is very similar to a quinoa salad that I made a couple weeks ago (link here).

In this quinoa, I’ve got chickpeas for protein then some fresh bell pepper, tomato and carrots. I also chopped some olives for a salty punch. The dressing was apple cider vinegar, dijon mustard, maple syrup, salt, pepper and garlic powder.

This was a very filling and satisfying meal. I like all the crunch of the vegetables too. It’s a very nice plant based lunch!

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Goat Cheese Pasta

The final dish was a creamy pasta! It also features goat cheese in the sauce which gives a nice tang.

This is based on a recipe from a blog (link here). It has salmon, vegetables and a creamy goat cheese sauce. The only seasoning was salt, pepper and garlic but I decided to add a little mustard powder, onion powder and oregano as well. It also calls for mushrooms but I subbed with zucchini instead.

I really like how this pasta turned out. It was so hearty but not overly rich, the vegetables really helped to cut the heaviness.