History, despite its wrenching pain, cannot be unlived, but if faced with courage, need not be lived again.
– Maya Angelou
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Baked Salmon with Quinoa and Spinach
Ingredients:
- 2 salmon fillets
- 1 cup cooked quinoa
- 2 cups fresh spinach
- 2 tbsp olive oil
- 1 lemon, sliced
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C).
- Place salmon on a baking sheet. Drizzle with olive oil and season with salt and pepper. Lay lemon slices over the salmon.
- Bake for 15-20 minutes, until salmon is cooked through.
- Sauté spinach in a pan with a bit of olive oil until wilted.
- Serve salmon with quinoa and spinach.
Posted in Recipes
Tagged budget freindly, Dairy Free, dinner, Gluten Free, high protein
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Lentil and Veggie Stir-Fry
Ingredients:
- 1 cup cooked lentils
- 1 carrot, sliced
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 2 tbsp olive oil
- 2 tbsp gluten-free soy sauce
- 1 tsp grated ginger
- 1 clove garlic, minced
Instructions:
- Heat olive oil in a large skillet over medium heat. Add carrot, bell pepper, and broccoli. Cook until tender.
- Add garlic and ginger, cook for another minute.
- Add lentils and soy sauce. Stir well and cook for another 5 minutes.
Posted in Recipes
Tagged budget friendly, Dairy Free, dinner, Gluten Free, high protein, lunch, vegan
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