Strawberry and Spinach Salad

I’m dying for spring.  I want sunshine, flowers and cherry blossoms, but that’s not going to happen for a while.  Luckily I found some (not too expensive) strawberries at my local mart, and decided to get a taste of spring!  Strawberries have loads of antioxidants, and are really high in vitamin C (1 cup holds 114% of your  recommended daily intake) They really are one of my favorite fruits, but then again I say that all the time. 🙂  And, as for the spinach, there is no need for me to go on about its health benefits, it is  a superveggie!

I was a little worried about the combination, but it turned out really well!  Will definitely be making this again soon (provided I can get my hands on some delicious strawberries)


250g fresh strawberries, 300-400g spinach, 8 rosa tomatoes, 1 cucumber


1.  Cut the strawberries, tomatoes and cucumber into small slices or pieces.  Wash the spinach, remove the ends.

2. Chuck everything together.

3.  Eat



Red onion and noodle stir fry

Red onions give a nice twist to your traditional stir-fry.  Red onions are really heathy and really low in calories.  Plus, they are super tasty are really good-looking!

This stir-fry turned out really great and was soooooooooooo delicious!  You kinda just throw it all in!  Use the things you like, ditch the things you don’t.


6-7 Whole baby tomatoes, 1 red onion, 200g tofu, 1/2 a sliced green pumpkin, 5-6 button mushrooms, 400g baby spinach, 1 head of broccoli, 1/2 red and 1/2 green bell pepper, 1 tablespoon soy sauce, your choice of noodles (about 200g), 3 cloves fresh garlic, a little ginger.

1.  Saute the onions, ginger and garlic in the soy sauce for about 2 minutes.  In another bowl, boil the noodles until done.

2.  Add the pumpkin, broccoli, mushrooms, tofu and tomatoes (whole). Saute for another 3 minutes.

3.  Lastly add the noodles, peppers and spinach.  Mix and saute for 3-4 minutes and you’re done!

This makes enough for really hearty servings for two people.