Food and Flying

Easter Spread (GF/DF/Vegetarian)

Easter in the Gastman household was almost as bigger deal as Christmas – not something you’d imagine with an Indian mother and two dairy free health conscious kids… But everything in moderation as they say! I had Easter planned as the biggest cheat day in the history of cheat days. I do use the term “moderation” loosely, having not had one morsel of chocolate since the beginning of January there was to be no moderate serving size when it came to the chocolate. Chocolate eggs, mini eggs, and a massive chocolate covered cornflake mini egg conglomeration from Choccywoccydoodah – trust me I made up for lost time.

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Anyway excluding that dairy/choc overload, we decided to have a relatively healthy day so we wouldn’t feel too bad over indulging in the chocolate. With a new veggie (or should I say pescetarian) in our midst, the standard Sunday roast was out the window. So my sister and I scoured the internet for some herbivore inspiration. As a pair who love bits, as opposed to one main substantial dish, we opted for a variety of uber yummy cold salads. My mum then also suggested an almighty piece of baked salmon to accompany our bits, but the plan was to make the salads the main attraction – and boy did they not disappoint!
And on that note, it’s the salads that I shall be sharing with you today! They are the ideal recipes to add to your meal prep repertoire. Make a big batch at the beginning of the week, keep in your fridge, and munch on for lunch/dinner or whenever you fancy! They are all vegetarian, gluten, and dairy free – and are of course filled with an abundance of nutrients to fuel your day and feed your soul!

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Turnip and Lentil Salad

Ingredients (yields 1 medium sized tupperware container)

250g packet ready to eat puy lentils

1 turnip

2 garlic cloves crushed

Olive oil

Handful baby tomatoes

1/4 red onion

1/2 fresh green chilli

1 lemon

1 lime

Large handful parsley finely chopped

Handful mint finely chopped

Salt + Pepper to taste

Method

  1. Preheat the oven to 200C. Cut the turnip into similar sized cubes and add to a ziplock bag with a generous dousing of olive oil, the crushed garlic and salt + pepper. Shake until the contents is evenly covered.
  2. Empty the ziplock bag on to a roasting tray and put in the oven for around 35 minutes – or until soft.
  3. Whilst the turnips are roasting, chop the red onion, chilli, and the herbs, and halve the baby tomatoes.
  4. Heat the lentil packet in the microwave for 40s (or as the packet requires) and then empty the lentils into a large bowl. Add the red onion, chilli, herbs, and tomatoes.
  5. Juice the lemon and lime and add to the lentils according to taste, season with salt + pepper if necessary.
  6. When the turnips are ready, cut them into bite size pieces and add them into the lentils.
  7. Serve hot or cold, and keep in the fridge for up to a week!

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Beet, Sweet Potato, Sprout and Spinach Salad

Ingredients (yields 1 medium sized tupperware container)

2 preprepared cooked beetroot balls (check ingredients to ensure no unnecessary nasties)

1 sweet potato

5 brussel sprouts

2 cloves garlic crushed

Olive oil

1/2 packet of spinach (120g)

Method

  1. Preheat the oven to 200C. Cut the sweet potato into similar sized cubes and add to a ziplock bag with the brussel sprouts, a generous dousing of olive oil, the crushed garlic and salt + pepper.
  2. Empty the ziplock bag on to a roasting tray and put in the oven for around 35 minutes or until the vegetables are soft.
  3. Whilst they are roasting, chop the beetroot into bite sized pieces and wilt half the spinach in a pan with some olive oil.
  4. When the vegetables are done, cut the sweet potato into bite sized pieces and halve the sprouts.
  5. Add the wilted spinach and the remaining spinach to a large bowl with the beetroot, sweet potato, and sprouts. Drizzle any excess oil from the roasting tray into the bowl and serve cold or store in the fridge for up to a week.

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Avocado and Kale Salad

Ingredients (yields 1 medium sized tupperware container)

1/2 avocado

1/2 packet of kale (100g)

2 tbsp tamari

3 tbsp olive oil

1 tbsp apple cider vinegar

1/2 juice lime

Salt + Pepper

Handful pomegranate seeds

Handful pumpkin seeds

Method

  1. Tear the kale into smaller pieces and place in a large bowl, discarding the chunky stalks.
  2. Add all the liquid ingredients and the salt + pepper to the kale, ensuring to mix well until all the leaves are coated in the dressing. Leave the kale to marinate until soft.
  3. Once the kale has softened add the chopped avocado, pumpkin seeds and pomegranate. Combine all the ingredients and serve cold or store in the fridge for up to a week.
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This entry was published on April 7, 2015 at 9:18 pm. It’s filed under Dinner, Lunch and tagged , , , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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