Carrot Muffins, Mediterranean Pasta Salad, Summer Green Salad

LunchI had one of my friends over for lunch today. I was cooking like a storm, multitasking in the kitchen, which thankfully worked out okay today. She works at the bakery, from 3am to 10am, a bit odd shift. She says she is used to it now though it must be hard getting up that early to go to work when everyone else is still sound asleep. Well I sometimes get up that time and enjoy that hours of quietness, but not for work. She came quite hungry because she had a piece of bread since she got up this morning. Yes, I need to cook some nice food and feed her. I made carrot muffins, Mediterranean pasta salad and Summer green salad for her. We had chit-chats over lunch and coffee for about 4-5 hours. You just lose a track of time when you are with girl friends šŸ™‚

Tiny little seeds are loads of energy-packed nutrition. Flaxseeds among them are one of the best sources of omega-3 fatty acids and lignans. To get the full health benefits, it must be grounded before eating. You can either buy a bag of flaxseed meal which is what I do or you can grind yourself at home.

Flaxseed meal has a rich nutty flavour and numerous health benefits including fighting against inflammation, protecting against heart disease, cancer and diabetes, controlling blood pressure and cholesterol and providing more dietary fibre.

It is also a great egg replacement in vegan baking, called flax “eggs“. A flax seed egg has half the calories of a large chicken egg and much less fat. It is not going to be exactly same as using eggs, but combining flax seeds and water (or non-dairy milk or juice) 1:2 ration will form into a gel, which helps to combine other ingredients together. Use in baking as you would one egg. You can also make a big batch and store in the fridge for up to a week. I made carrot muffins today using flaxseed meal. Recipes follow…
Lunch2Healthy Carrot Muffins


2 grated carrots
2 tablespoons flaxseed meal
100g milk
150g self-raising flour
1/2 cup of oats
50g brown sugar
1 tsp of cinnamon powder
1 tsp of baking powder
a pinch of salt
1 tbsp coconut oil
1 tsp of molasses
1 tsp vanilla extract

Mix all wet ingredients in a bowl and let it sit for 10 minutes to all flax “eggs” to set. Then add grated carrots and dry ingredients and stir. Spoon the batter into the muffin tray and bake in the preheated oven (180) for 20-30 minutes.

Mediterranean Pasta Salad


100g cooked pasta
1/2 cup of chopped spinach
1/2 cup of chopped sun-dried tomato
1/2 cup of chopped green olives
1 tsp of rinsed capers
1/2 cup of lettuce
1 tsp Dijon mustard
1 tbsp e.v.o.o
salt and pepper to taste

Summer Green Salad


1 cup of cooked lentils
1/2 cup of peas
1 bunch of broccolini
1 bok-choy
1 tsp of tahini paste
1 tsp of apple cider vinegar
1 tsp of maple syrup
salt and pepper to taste

Cook French lentils in hot boiling water for 20-30 minutes. Rinse and drain once it’s cooked. Steam peas, broccolini and bok-choy until they are cooked al dente. Place lentils and vegetables on the plate. Arrange halved strawberries on top. Drizzle a tahini dressing over the salad.

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