Tag Archives: Veggies

The little touches

5 Jun

Afternoon Glamourites,

Today I’ve been thinking about how simple it is to make a dramatic difference in the ambiance and feel of a party by doing little easy things. These can completely change the event from being an amateur party to a professional one. I believe in making everything you can yourself and these picture inspiration I’ve posted are all things you can do at home!  Try one or all at your next gathering!

xx Glamour Planner

It always makes the party go smoothly when you have a seating plan and additionally to the name tag it’s cute to have a little goodie bag (or here: a used can recycled with coloured paper & their cutlery) with something sweet inside!

Name Tags

Name Tags

How much cooler do these  vegetables looks displayed in all these different shaped glass vases and containers. Also incorporating martini or wine glasses for smaller veggies or dips!

Veggie Station

Veggie Station

Making a menu for your guests of what you are serving for dinner (or lunch) gives a formal touch, while letting your guests know what to expect.

Meal menu

Meal menu

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Start the week FRESH

2 Jun

Hello all Glamorites!

Been a busy weekend with activities so haven’t had a chance to post anything! I found this new recipe for a quinoa lettuce salad, at first I thought it wouldn’t be filling enough but I was sure full after eating it. Give it a try and give a healthy fresh start to your week!

xx Glamour Planner

 

The Zen Quinoa Bowl

Prep time               Cook Time             Total Time            Serves: 1
5 mins                    10 mins                  15 mins
Ingredients:
  • 6 egg whites (or 100g extra firm tofu)
  • ½ cup chopped broccolini or broccoli

    Ingredients

    Ingredients

  • ¼ cup cherry tomatoes, halved
  • ¼ cup mushrooms, sliced
  • 1 cup kale, torn into pieces
  • ½ cup carrot, grated
  • ½ teaspoon yellow curry powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon paprika
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • 1 lime, halved
  • ½ cup cooked quinoa
  • ¼ avocado, sliced
  • ¼ cup deli sprouts or micro-greens
Instructions:
  1. Heat a wok or saucepan at medium to high heat.
  2. In a small bowl mix together the spices and salt and pepper.
  3. When the wok/pan is nice and hot add in broccolini, carrot, and mushrooms and a splash of water, cook for 3-4 minutes until the vegetable become tender.
  4. Reduce heat to medium and add in the kale and cherry tomatoes and spice mix, continue sauteing until the kale is wilted, add little splashes of water as needed so the vegetables do not stick or burn.
  5. Squeeze in the juice of half a lime and pour in the egg whites. Allow the egg whites to sit for a minute until they begin to cook through, then scramble them together with the vegetables. (If you are using tofu just scramble with the vegetables until the tofu begins to brown slightly or heats through).

    Quinoa Bowl

    Quinoa Bowl

  6. Once the eggs are cooked fully, transfer the mixture to a bowl with lettuce and on top the quinoa.
  7. Top the vegetable mixture with sliced avocado and sprouts, and garnish with another squeeze of lime and some additional salt and pepper if preferred.
  8. Enjoy!