#pointed cabbage

Unfortunately my phone deleted a pic and yesterday’s bomb dinner was inhaled before i even thought about taking a pic! 😅

Anyways… Sun / date night, picnicked: salad + bread Mon / @ nonna (left pic) Tue / right pic (those stuffed veggies were so easy to make and really tasty!) Wed / used leftover cauliflower to make a bechamel sauce for over ww pasta + peas Thu / quick Mexican stir fry on a ww wrap + delicious OIL FREE cabbage slaw❤️⬇️

Ingredients for 4 portions:

1 dl white quinoa

2 dl black quinoa

1 dl green lentils

6 dl water

1 red pointed cabbage (or regular, i doubt it matters)

2 avocados

4 tsp olive oil

2 tsp apple vinegar

1 tsp mustard

1 tsp honey

Hummus with sun-dried tomatoes:

240g boiled chickpeas (can be canned)

1 dl olive oil

3-4 cloves of garlic

3 tablespoons lemon juice

1 tablespoon tahini

3-4 sun-dried tomatoes

1 teaspoon ground cumin

0,5 teaspoons cayenne pepper

0,5 teaspoons ground cilantro

Cold water

Salt & pepper

Preparation:

Boil quinoa as per the instructions on the packet. I boiled my quinoa and lentils in the same pot and it turned out fine.

Chop your pointed cabbage into appropriate bite sizes. In a glass or bowl, mix olive oil, apple vinegar, mustard and honey into an even consistency vignarette. Taste test with salt and pepper, and then mix it well with your cabbage.

Cut avocado into slices.

Hummus:

Blend all ingredients together. I use one of those food chopping things you have to pull like a lawnmower, which... does the job, lol.

Add cold water until your hummus is the desired consistency. I've heard that adding this water in the form of crushed ice actually makes the hummus more creamy, but I haven't tried that out yet. Cold water works just fine.

Taste test with ground cumin, salt and freshly ground black pepper.

For serving, arrange the salad in layers in your bowls, starting with hummus at the bottom, then quinoa and lentils, then avocado slices, and then topping off with a healthy layer of cabbage.

Ingredients for 4 portions:

0,5 head of pointed cabbage

3 apples

50g lightly salted almonds

100g frozen peas

100g feta cheese

1 bundle or pot of fresh dill

Dressing:

1 tablespoon white wine vinegar

1 tablespoon honey

1 teaspoon dijon mustard

2 tablespoons olive oil

salt & pepper

Preparation:

Put all the ingredients for the dressing in a container or glass with a lid, and shake until it has an even consistency.

Finely chop the pointed cabbage. Cut the apples into small cubes. Cut the almonds coarsely. Chop dill finely.

Put your frozen peas in a strainer and pour water over them, so they thaw.

Kalfschnitzel met tijm en gebakken spitskool met paprikapoeder

Ingrediënten: 800g krieltjes 1 spitskool 50g roomboter 2 el paprikapoeder 4 schnitzels Peper en zout Paar takjes tijm 1 citroen 100ml slagroom

Halveer de grotere krieltjes en zet op in koud water. Kook gaar in 12 minuten. Breng een grote pan met water aan de kook. Snij de spitskool in kwarten en blancheer deze zo’n 3 minuten.  Schep daarna uit de pan en spoel af onder de koude kraan. Verhit de boter in de pan en voeg het paprikapoeder toe. Bak de kwarten spitskool met het snijvlak in de pan. Doe peper en zout op de schnitzels en rits op elk een takje tijm. Verhit ook in deze pan een beetje boter. Wanneer het schuimen stopt, bak je de schnitzels om en om bruin en gaar. Leg de schnitzels op een bord en houd warm. Blus de pan af met het sap van de citroen en de slagroom en laat kort inkoken. Giet het sap over de schnitzels en serveer met de krieltjes en de gebakken spitskool.