The month is flying and days are getting longer which makes me so happy. I was a little more motivated to cook this week so there’s 3 recipes in today’s post – 1 dessert and 2 meals.
I’m extra happy because days are going to get even longer because where I am, the time changes 1 hour ahead. So technically, I will lose an hour of sleep but I can’t wait for longer summer days!!
It was Purim this week which means I made my hamantaschen cookies. I make the same recipe every year from Tori Avey blog (recipe here) and it always comes out incredible. It is a very simple, dairy-free dough that is scented with orange zest for a little citrus touch. I filled mine with strawberry jam that I mixed extra orange zest into. These bake up so well, the cookie is nice and tender and the jam adds the perfect amount of sweetness.
Chicken & Vegetable Stirfry:
Here we got a nice hearty meal. There’s chicken breast for protein, leftover rice for the grain/starch and then a ton of vegetables. You could use whatever you have in your fridge, but I used onion, celery, carrot, bell pepper and broccoli. I cooked it all, mixed in the rice since it wasn’t too much quantity then seasoned it with garlic, soy sauce, sriracha and honey.
This dinner came together in about 30 minutes and it was so well-balanced. And with a dinner this colourful, you know it’s good for you!
Chickpea & Quinoa Salad:
This was a nice vegetarian meal with good plant protein. The base is quinoa and I added chickpeas, bell pepper and kalamata olives. I made an arugula and walnut pesto (arugula, basil, lemon, salt, pepper, garlic, olive oil and water). You could use storebought pesto but I wanted to make it here because I had the arugula and basil to use up.
If you wanted to make it non-vegetarian/vegan, you could add some feta cheese or some cooked chicken breast.