Hands up if you’re sporting a little too much junk in your trunk!
Oh, just me? Okay well. Hai!
So I just came out of watching the Oscars and I’m so happy that Eddie Redmayne won for Best Actor. Stephen Hawking’s early days were always a wonder for me and this film provides such an eye-opening window to that.
During this cold season, you’ll often find me at home either blogging or watching movies while snacking on something no nutritionist would recommend. Add that to the fact that I’ve been putting off the gym for the last while, I definitely feel like I’ve put on a few.
After watching all the Hollywood celebrities walk the red carpet with their teensy-weensy gorgeous dresses, I think it’s about time I get a little bit more disciplined with what I put in my body. If you follow me on social media, you’ll know I’ve been visiting a few fitness classes to kick start my physical activity. I recently went to Barre3 fitness classes on King West to try out their blend of yoga, pilates and ballet and I have to say it definitely stretched me in areas I never knew existed before. Great place to try out with a friend.
Anyway, I wanted to share with you a healthy snack inspired after watching the Oscars, because let’s be honest, Jennifer Lawrence did not get her body from eating cookies or popcorn chicken, despite popular belief.
Quinoa (pronounced keen-wa) is a great grain that actually is a complete protein. It’s quite versatile in dishes and serves as a great side or snack.
This is a relatively basic and savoury snack that you can take with you to work or school easily that will be filling and satisfying. My favourite part of this snack is that it stores quite well in the fridge, so you can prepare a relatively large batch at the beginning of the week and package a bit of it every time you head out in the morning.
- 1 cup of quinoa
- 1 ½ cup grated carrots
- 1 cup of dried cranberries
- ½ teaspoon salt
- Juice of ½ lemon
- ½ teaspoon black pepper
- ½ cup of finely diced red onion
- 1 teaspoon of honey
- 1 clove of garlic finely chopped
- Place the quinoa in a pot with 1 ½ cup of water and bring to a boil then turn down to a simmer for 15 min. Then strain out any remaining water and fluff the quinoa and allow to cool while you prepare the next steps.
- Combine the finely chopped garlic with the lemon juice and allow to soak for 5 min.
- In a large bowl mix together the shredded carrots, dried cranberries, onion, salt, pepper and honey.
- Pour into this mix the quinoa and garlic and lemon juice and mix well taste and add more salt if desired. Salad can be served immediately or kept in the fridge for 4 days.
-The Piquey Eater