None, whatsoever. My schedule was to busy to make me write some posts – I still have a recipe waiting for you guys. So I thought it would be best to include it in this weeks wrap up. Get ready for a slightly different edition of the Health Ninja Weekly.
Boyfriend and me decided to spent our semester abroad (my second – I have been to Shanghai during my bachelor studies) not in California, but in Nanaimo, Vancouver Island, Canada. Which also means that we will not go during my 3rd semester of master studies, but in the 4th – since we do not want to spend the winter there.
A Day In Numbers
06:30 getting up
07:00 driving to work
07:30 – 11:15 work
11:45 quick lunch at my university
12:00 – 15:15 Institutional Economics
16:00 – 17:00 Tae Bo Training
17:20 shower and packing
17:50 taking the train to my boyfriends
19:00 dinner at my boyfriends
It took me a little over a week to make it through the first season.
= Principles of Business Administration
I finally decided that it is time to get a nice reference work for all the basics I should have learned during my bachelor studies. And now I am trying to get most of it in my head during the first semester of my master studies.
Monday I decided to work off the stress by cooking. Which was a total win win, since I already had my dinner for tuesday ready in the fridge, waiting for me to come home. Actually I just started out placing a spaghetti squash in the oven – since you can just open it up with your hands after an hour of baking and scraping out the flesh easily. But then I thought – why not just add some of last weeks leftover veggies from the fridge and make a batch of pasta sauce? That’s how I came up with the best pasta sauce ever (read – in my opinion, so far):
Grilled Vegetable Quinoa Pasta Sauce
- 1/2 cup quinoa
- 1 red bell pepper
- 1 cup cherry tomatoes
- 1 eggplant
- 1 red onion
- 1 clove garlic
- 1 tbsp olive oil
- 1 tbsp unrefined sunflower oil (can be substituted with more olive oil)
- salt & pepper
- Sriracha (or Tabasco)
Preheat the oven to 220°C (425 Fahrenheit) Half the eggplant and place on a baking sheet. Prepare a casserole by coating it with olive oil, place the halved cherry tomatoes and sliced bell peppers inside, add some more olive oil and salt and pepper. Put everything in the oven for about 20 minutes (you probably want to mix the tomatoes and peppers in between so that they brown evenly). Then take the baking tray out of the oven. Free the eggplant from its skin (which should be easy to strip of) and mix it with the tomatoes and bell pepper. Slice the onion and garlic and place it on top of the other veggies. Put the casserole back into the oven for additional 10 minutes.
Let everything slightly cool down before transferring it into your food processor. While doing so you can already cook up your quinoa. Cut down the vegetables until the paste is still slightly chunky. Transfer it into the pot with the quinoa. Let it simmer for about 2 more minutes, then you can add the additional oil and spicing. I used Sriracha, but I bet Tabasco would work just as fine. If you will not use up the sauce during the next 4-5 days, you should either keep it in preserving jars or in your freezer.
As you can see, I enjoyed my sauce on top of some spaghetti squash and with a side of seitan.
You might need the google translator to read her blog (if you aren’t one lucky person and able to read and understand Swedish) but it is worth the yucky translation – this woman is a total inspiration from head to the toe.