This site is about my life in the art studio. It includes drawings, paintings, knitting and cross stitch and fun art techniques. I will also include recipes and yoga and book reviews. This is a lifestyle blog with intentional and simple living ideas.
Gluten free salad, vegan unless you decide to add cows milk cheese and boiled egg.
Today’s dinner was a simple delicious meal. It’s a salad. But it is very tasty and will fill you up.
Ingredients
Diced yellow pepper
Diced orange pepper
Diced red onion
Cucumber cut in half slices
Diced Tomatoes
Balsamic dressing
Lettuce
Boiled egg optional
Vegan shredded cheese
First I mixed the peppers, red onion and cucumbers and tomatoes together with salt and pepper. Then I used balsamic dressing. Put it in the fridge to get cold.
Then roast the chickpeas. I didn’t want to turn on my oven. So I put olive oil in a dutch over the pan and roasted the chickpeas on the stove. Add salt and pepper with turmeric.
Optional is adding a boiled egg.
Those are the parts to the salad. Everything can go in the fridge to stay cold until you are ready for the salad.
I ended up warming the chickpeas. I don’t like cold chickpeas..
Today is Friday so it is a clean out the refrigerator day. I took out chicken to defrost and I looked in my refrigerator and noticed I could put together a salad bowl.
Ingredients
Lettuce
Avocado
Asparagus
Quinoa
Pineapple
Grilled chicken
Salad dressing-lemon basil by Paul Newman
Cook the quinoa according to the package I made one cup of quinoa and two cups of water bring it to a boil and then turn it off.
While cooking the quinoa boil water and place the asparagus and a pan and cook until tender.
A grilled chicken and then cut in small strips.
Cut an avocado and chunks. And tear lettuce for the salad.
Place of lettuce in the bowl and then put the quinoa on top along with the avocado and asparagus and the cut grilled chicken.
Add pineapple on top along with a salad dressing.
This salad bowl was actually good and it filled up my hungry stomach.
Disclosure: This post contains affiliate links. This means I may make a small commission if you make a purchase, at no additional cost to you.
This is a gluten free and dairy free recipe. Both the soup and salad is simple and quick to make. Add a mint water to the meal for a refreshing drink.
Bean Sprout Soup.
Ingredients
I can of soybean sprouts
1 carton of Bone Broth
1 Tbsp green onion
1/2 tsp minced garlic
1/2 tsp fine sea salt (or more to taste)
Rinse the bean sprouts from the can. If using fresh bean sprouts, also rinse. Leave the ends, as that is where most of the nutrients will be. Boil the bone broth. Add the bean sprouts and boil for 3-4 minutes. Add the green onion, garlic and sea salt and boil for 1 minute.
Green onions can be grown indoors. Place the roots in a glass jar with some water to cover the roots. Put by a window. I use a grow light since I have a lack of sunlight.
Apple Cranberry Raisin Salad with Broccoli Florets
Ingredients
broccoli florets-cooks till tender
cranberries
raisins
sunflower seeds
lettuce
one apple-diced, if making a small portion, option to use half of the apple.
lemon basil dressing from Paul Newman
Boil the broccoli florets until it is tender, drain and let cool. Use a large size bowl for the salad to toss everything together. Add together all the ingredients along with the dressing.
This salad has a sweet taste because of the raisins.
Mint Water
A mint plant can be grown inside. Place it near a window for the sunlight. In the summer, you can put it outside for more sun. I use a grow light on my plants since my home faces the north and has tons of shade from the tall trees that sit behind my townhouse.
Fill up your glass with water and ice, then add two or three mint leaves to the water.
The other option is to add lemon or cucumber to the water for a detox water.
This is a great refreshing and energizing drink.
For Your Shopping Wishes
Here is the link for the grow light for indoor plants.
4pawsartstudio 
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