Lunch: April 2 – 5

Quesadilla Nachos:

Flour tortillas, cheese, salsa, rice, black beans, alfalfa sprouts

Tofu Sandwiches With Sprout Slaw

Tofu, celery, carrot, red onion, ginger, sesame oil, dijon mustard, soy sauce, bread. Alfalfa sprouts, yogurt, mayonnaise, mustard, green grapes, pineapple

Quinoa Greek Salad:

Quinoa, red pepper, green pepper, cucumber, black olives, red onion, lemon juice, garlic, olive oil

Chana Masala With Rice

Chickpeas, cumin, tomato puree, ginger, coriander, chili powder, turmeric


Cranberry Pump-Quinoa Muffins

I can’t resist trying to invent whimsical names for these muffins. Many of the recipes I stumble upon in the Internet, call it like it is, naming the muffin by listing the ingredients… and I guess that this is the most practical way to name a muffin. Meh, I’ve never been known for being practical.
(These muffins are peanut-free)
1 cup whole wheat pastry flour
2/3 cup raw sugar, Sucanat, or 1/2 cup agave
1 tbs. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1 cup creamy sunflower butter
2/3 cup plus 2 tbs. almond milk
2 tsp. vanilla extract
2/3 cup cooked and cooled quinoa
1/2 cup cranberries
1/3 cup pumpkin seeds
Preheat oven to 350 degrees. Line a standard muffin tin with paper liners. In a large bowl, whisk together the flour, sugar (do not mix in agave here, if you are using it in place of the sugar), baking powder, cinnamon, ginger and nutmeg. In a medium-size bowl, whisk together the sunflower butter, almond milk, agave (if you’re using it here) and vanilla.
Fold the wet ingredients into the dry, being careful not to overmix. Fold in the quinoa, cranberries and pumpkin seeds. Divide the batter equally among the muffin cups and bake for 20 minutes, or until a toothpick in the center comes out clean.
Let cool on a wire rack.


Along with the garden at the Playhaus, we’ve also been sprouting! The sunflower greens have been a hit with the kids, they enjoy the instant gratification of picking the greens and eating them right away (who doesn’t?!). Alfalfa sprouts expand far more than I could have imagined, and so we find ourselves with a large quantity of sprouts…. a delicious predicament! I’ve found a recipe for Sprout-Slaw, and we’ll be trying it out next week.

You will need:

2-4 cups Alfalfa Sprouts

1/2 cup chopped pineapple

1/2 cup green grapes, halfed

1/2 cup yogurt

1/4 cup mayonnaise

1 tsp. mustard

salt and pepper to taste


Combine sprouts and fruit in a large bowl. Mix other ingredients in a bowl, then stir in the dressing with the sprouts and fruit. Toss to blend. Enjoy!

Almond Romano Pesto

One of my favourite things about warm weather is eating outside. Nothing beats a Playhaus picnic at the park. For this reason, I’m looking through my recipe books for more portable food, and I remembered this recipe. It’s taken from the Rebar Cookbook (a wonderful restaurant in Victoria, British Columbia). This is a pesto intended for soups, but with this warm weather, we’ve put it into a pasta salad. Enjoy!

1 bunch Italian parsley, stemmed

1/4 cup olive oil

4 cloves garlic

1 cup sliced almonds

1 cup grated romano cheese

All ingredients will be added into a blender, the key is to add them slowly so that the puree is not overwhelmingly thick for the blender. Start with parsley, puree. Add the olive oil, and garlic, then the almonds. You may need to stir the mixture between pulses of the blender while adding cheese. It’s that simple! Enjoy this pesto on sandwiches, stirred into soup, or mixed in with noodles. And of course, this recipe is best enjoyed at a picnic!!

Lunch: March 26 – 30

Sprouted Sushi:

Nori, short-grain brown rice, rice vinegar, alfalfa sprouts, carrots, cucumber

Pasta with Zucchini and Almond Pesto

Almonds, garlic, Romano cheese, parsley, zucchini, penne noodles

Mexican Quinoa Salad:

Quinoa, red peppers, black beans, garlic, salsa, cumin, salsa

Panzerottis and Coleslaw

All purpose flour, yogurt, mozzarella cheese, tomato sauce, mushrooms, red cabbage, mustard, mayonnaise, carrots

Kale and Azuki Bean Salad on Rice

Kale, tamari, sesame oil, Azuki beans, rice

Lunches: March 19 – 23

Samosas with Carrots and Hummus:

Potatoes, sweet peas, coriander, all-purpose flour, yogurt, red lentils, tahini, olive oil, garlic, carrots

Lentil Burgers:

Brown lentils, carrots, celery, flax seeds, vegetable broth, slider buns


Black beans, kidney beans, pureed tomatoes, mushrooms, chili powder

Egg Salad Sandwiches:

Free-range eggs, mayonnaise, mustard, alfalfa sprouts, whole wheat bread

Curried Carrot Cauliflower Soup:

Carrots, cauliflower, yellow onion, ginger, garlic, curry

Lunch: March 12 – 16

Red Lentil Hummus and Quinoa

Quinoa, red lentils, tahini, garlic, carrots

Butternut Squash Casserole:

Butternut squash, black beans, leeks, sourdough bread, rosemary

Gardener’s Pie

Chickpeas, sweet peas, mashed potatoes

Kale Azuki Bean Salad on Rice

Kale, azuki beans, tamari, garlic, cumin, coriander


Potatoes, sweet peas, curry powder, flour