Blueberry Broccoli Spinach Salad with Poppyseed Ranch

4oz baby spinach
1/2 cup chopped broccoli
1/2 ripe avocado
1/4 cup blueberries
1/4 cup crumbled feta cheese
2-4 tbsp dried cranberries
2-4 tbsp roasted sunflower seeds
black pepper to taste

Poppyseed Ranch Dressing:
1/2 cup plain greek yogurt
1/4 cup buttermilk
1/4 cup mayonnaise
1 clove garlic, minced
1/2 tsp lemon juice
1 tsp poppy seeds
1/2 tsp dried parsley
1/2 tsp dried dill
1/4 tsp onion powder
1/4 tsp paprika
1/8 tsp garlic powder
1/8 tsp salt
1/8 tsp black pepper

Found at:


Baked Honey Mustard Chicken

2-3 boneless skinless chicken breasts
salt and pepper to taste
1/4 cup honey
1/4 cup prepared mustard
1/2 tsp dried basil
1/2 tsp paprika
1/4 tsp parsley

1. Preheat oven to 350F. Grease 9×13 baking dish. Combine ingredients. Spread half of mix over chicken. Bake 30 mins.
2. Turn chicken over and cover with rest of mix. Bake additional 10-15 mins.

Found this at:

Curried Quinoa

2 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup quinoa (rinsed and preferably soaked first)
2 cups chicken broth
1 tbsp curry powder
1 tbsp chili powder
salt and pepper to taste

1. Heat oil in skillet over medium heat. Add onion and garlic and cook for 2 minutes. Add quinoa, cook and stir until lightly toasted (about 5 mins).

2. Pour broth into the pan and bring to a boil. Reduce heat and add curry and chili powder. Cover and simmer until tender, about 25 mins. Season to taste with salt and pepper.

Great side dish and super easy.
Found at:

Chicken Quinoa & Broccoli Casserole

2 cups chicken broth
1 cup milk
1 tsp any poultry seasoning
1/2 cup flour
2 cups water, divided
1 cup uncooked quinoa, rinsed
1 pound boneless skinless chicken breasts
2 tsp of your favourite basic blend spice
1/4 cup shredded cheese (I used cheddar, but any will work)
3 cups fresh broccoli florets

1. Sauce: Preheat oven to 400F. Grease 9×13 baking dish. Bring chicken broth and 1/2 cup milk to low boil in a saucepan. Whisk the other 1/2 cup milk with the poultry seasoning and flour; then add the mixture to the boiling liquid and whisk until a creamy sauce forms.

2. In a large bowl, mix the sauce from step one, 1 cup water, and quinoa. Stir to combine. Pour mixture into prepared baking dish. Slice the chicken breasts into thin strips and lay over quinoa mixture. Sprinkle with seasoning. Bake uncovered for 30 mins.

3. While the casserole is in the oven, boil broccoli in water for 1 minute until bright green. Drain and rinse under cold water. Set aside.

4. Remove the casserole from the oven, check mixture by stirring around in pan. If necessary bake for another 10-15mins. (I always bake these extra minutes until it’s less watery.) When quinoa and chicken are cooked, and the sauce is thickened, add the broccoli. Top with cheese and bake for another 5 minutes until it’s melted.

YUM! My husband and I actually ate this entire casserole one night because it was so good….also because we were so hungry. But regardless, it’s definitely a keeper.
Found at and slightly altered from:

Baked Cajun Salmon

1/2 large white onion, thinly sliced
1 red pepper, thinly sliced
1 green pepper, thinly sliced
1 clove garlic, minced
salt (to taste)
ground black pepper (to taste)
3 tbsp extra virgin olive oil
1 tsp dried thyme
1 tbsp cajun seasoning
2 tsp paprika
1 tsp garlic powder
2 salmon fillets

1. Preheat oven to 400 degrees. Toss onions, peppers and garlic with salt, pepper and oil. Place evenly on baking sheet.
2. Make seasoning blend: whisk together thyme, cajun seasoning, paprika and garlic powder.
3 Place salmon on baking sheet then top pieces with seasoning blend and rub all over over.
4. Bake until vegetables are tender and salmon cooked through. Approx. 20 mins.

Super quick and easy! Found this gem (and slightly altered some of the ingredients based on what I had available) at:

Vegan Jambalaya

1 onion, diced
2 stalks celery, chopped
4 cloves garlic, minced
1/2 green pepper, diced
1/2 red pepper, diced
1 14 oz can crushed tomatoes
4 cups vegetable stock
1 tsp dried oregano
1 tsp dried basil
1 tsp dried thyme
1 tsp sweet paprika
1/2 tsp smoked paprika
1/2 tsp dried cayenne
2 bay leaves
2 Tbsp hot sauce of your choice
2 Tbsp soy sauce
Pepper to taste
2 cups uncooked brown rice
3 cups mixed beans
1 tsp salt
1/4 cup fresh chopped parsley (optional)
1 green onion, chopped (optional)

1. Heat large pan on medium heat, add tbsp of oil or water. Add onion, garlic and sauté until soft. Add celery and peppers, sauté until beginning to soften.
2. Add crushed tomatoes, veggie stock, herbs, spices and sauces (except salt) and rice. Bring to boil then reduce heat to low and cover pan. Simmer gently 30-40 mins until rice is cooked and liquid is absorbed. Stir occasionally.
3. Once rice is tender, stir in beans and taste. Add salt if necessary. Give beans a minute to heat then add fresh chopped parsley and green onion if desired.

Super yummy! Found at: