This Week’s Recipes

After eating fast food with my family (on average) once a day, I decided it was time for a change. I’m not overhauling my diet or trying to make any extreme life changes, I simply want to cook more often and start good habits to take back with me to university. With that, here is what I made this week:

Peanut butter protein bites: This was really simple with only four ingredients and an optional fifth of flax seed (which I used in mine). I also doubled the recipe as the original yields a surprisingly small amount. The total prep time was less than half an hour and now, I have a healthy snack to enjoy for the rest of the week!

Blueberry freezies: This recipe is so simple, I lost the link ages ago! All you need are blueberries, blueberry Greek yogurt, toothpicks, wax paper and a tray. Put the wax paper on the tray, swirl the blueberries in the yogurt using a toothpick and set it on the tray to freeze. That’s all you need to do to have a cool snack this hot summer.

Thai spiced tofu: First of all, I replaced the peas with asparagus and it still turned out really well! However, as I’ve never made proper tofu before, I kind of messed it up, meaning, the tofu wasn’t firm enough. I don’t think I pressed it long enough or my pieces were too big. Anyway, this quick dish (about half an hour) was still delicious and will be even more so when I do it correctly next time!

Easy French bread pizza: This recipe turned out great! I did use a fourteen inch Italian roll rather than a French roll as it was shorter, but thicker. This recipe fed about two and only took half an hour (with about half that time spend in the oven). The only thing I would personally change would be to add more butter and less seasoning to the crust mix as it was a little thick. This turned out marvelously, which is a good change and a lot of things I try to cook don’t come out too well on the first try.

Spinach, apple and walnut salad: This wasn’t my favorite meal, but it was decent. I could have done without the goat cheese as it’s expensive and I prefer to use all my ingredients when I cook, especially if they expire quickly.

Black bean and cheese quesadilla: I didn’t follow the recipe too closely, I just spread the beans, cheese and salsa over the tortilla as I felt appropriate. I used the oven to cook mine and would recommend flipping it over at some point so both sides are fairly crispy. This was delicious and quick, with only about five minutes preparation time.

I have also been drinking smoothies more regularly, using a NurtiBullet, I blend crushed ice, half a banana, a few strawberries, a handful of blueberries, orange juice, vanilla yogurt and flax seed to go with breakfast!

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