I love to put together bowls like this for lunch. I enjoy eating meals that have a whole selection of different components. They’re just so much more fun, aren’t they?
This bowl has a base of millet and greens and is topped with roasted sweet potato, fresh cucumber and leftover corn and grilled chicken breast. The best part of this meal is the miso millet.
Don’t you hate when you’re preparing a meal and then you realize that you still need a sauce or dressing? Well, this dish doesn’t need any extra sauces because the millet is cooked in miso, which adds so much flavour and creaminess that you won’t need anything else.
Place chopped sweet potato in a roasting pan and drizzle with oil, and roast for 25 to 30 minutes, until fork tender
Toast the dry millet in a pan over medium heat for 2 minutes
Add water to pan, cover and bring to a boil
Reduce heat and simmer for 25 to 30 minutes, until water is absorbed
To serve, place vegetables and chicken over millet and mixed greens and sprinkle with onion
On another note, we’re 5 days into Sugar-Free September, and I’m still doing great. I haven’t had any real cravings and haven’t experienced any of the sugar-detox symptoms I’ve heard about. It’s early days yet. Having delicious treats like this Blueberry Chia Parfait are going a long way in helping me stick with it!
Have you cut sugar out at all? Maybe you’ve switched from refined white sugar to maple syrup or stevia? I’d love to hear from those of you who are making some changes towards cutting out the sugar. If you need some more information about going sugar-free, check out these links.
I hope everyone is enjoying the remainder of the long weekend, and I hope your Sugar-Free September is off to a great start! A few hours in, and I’m holding strong. I started my day off with a Low-Sugar Green Smoothie and went for an easy run.
For lunch I enjoyed these delicious Sweet Potato Spinach Quinoa Patties over a salad. I made a big batch and will be reaching for these throughout the week. With the quinoa base, they’re filling and there’s so much goodness packed in thanks to sesame seeds, flax and spinach.
Whether you’re heading back to school or back to work this week, these patties are great to have made up in the fridge. Warm on a burger bun, stuffed into a pita, or served cold on top of a salad.
Although I’ve fried them in coconut oil, I like them more from the oven.
Cook 1 cup rinsed and drained quinoa in 2 cups water. Bring to a boil, cover and reduce heat to simmer for 15 minutes, until most of the water is absorbed. Remove from heat and leave covered for an additional 5 minutes.
Meanwhile, boil sweet potatoes until fork tender. Drain and set aside.
In a pan, heat 1 tbs coconut oil over medium heat.
Add onions, spinach and garlic. Cook until spinach is wilted and onions are translucent.
In a food processor, combine cooked quinoa, sweet potatoes, onions, spinach and garlic mixture, ground sesame and flax seeds. Process on low until well combined.
Stir in flour. If your mixture is still very wet, add more flour. Mixture should hold together when squeezed.
Line 2 baking sheets with foil or parchment paper and grease with 1 tbs coconut oil.
Taking ¼ cup-sized portions, form patties ¼" to ½" thick and place on baking sheets.
Sweet Potato Black Bean Enchiladas – Prepare these ahead of time and pop them in the oven when you’re ready for dinner for a healthy and easy weeknight meal.
My little baby blog is 3 months old today!
These 3 months have taught me so much already. Mostly I’ve learned that blogging is hard! I’ve spent countless hours learning about Rich Pins and RSS feeds and how to take a pretty picture of a bowl of soup. I’ve had a few highs, like getting my first pictures accepted to FoodGawker and TasteSpotting, and lots of frustrations, like cooking delicious food that isn’t at all photogenic, accidently shutting down my entire site for hours, and erasing everything off my boyfriend’s phone. Plus there’s trying to blog consistently without even owning a computer, making do with free, online photo editors, and having pretty much no clue how to use my camera.
I’ve had many moments where I’ve had to wonder, “what’s the point?” There are so many incredible, established bloggers out there. Is there really any need for just another blog by just another girl? What do I have to offer? My pictures aren’t that great, I’m not even that good at cooking, really. I don’t know how to leverage social media (who has the time?!), and SEO is still a mysterious black box to me. What will people think of my posts, my pictures, my recipes, my writing? What will people think of me? Will anyone even read this? Maybe I can’t do this?
But then, when I push all that self-doubt aside, I’ve had many more moments where I’m excited by what I’ve already learned and created in such a short time. I’m excited by the community of bloggers and seeing what everyone else is sharing. I love the comments that trickle in from people who have read and enjoyed my posts and maybe even tried a recipe. I love when someone pins something I posted. I love seeing how my photography has improved by leaps and bounds though I still struggle to get a good shot before my lunch gets cold. There’s the satisfaction that comes with clicking ‘publish’ on a new post. The way this blog captures, forever, a moment in time, and a meal long eaten and otherwise forgotten. Blogging has been a creative outlet, a social forum, a challenge. I’m not sure how long this will last, or what direction this blog will go, but for now I’ll keep cooking and baking and eating, staging and shooting and editing, writing and reading and learning. I’ll keep doing and I’ll keep blogging.
Now, onto the recipe! Since I’m still obsessing over The Oh She Glows Cookbook, these Sweet Potato Enchiladas were inspired by her vegan enchiladas. I passed on her avocado sauce, but tried the enchilada sauce recipe, and this sauce is so good! You won’t be missing the piles of cheese at all when you try this recipe.
Bonus, these enchiladas can be prepared ahead of time and popped in the oven when you’re ready for dinner. I was worried they would get soggy, but I prepared them and didn’t bake until the next day and they were perfect with just enough crispness to the tortilla. They also reheat well and are even delicious cold.