Bright Summer Lunch

by Meg on July 6, 2013


Last week,  I had a new mom friend over for lunch and decided to make her a carrot cake smoothie(a new favorite) and quinoa tabbouleh.


This smoothie is so simple and just like the carrot smoothie from Life Alive- I LOVE it!

Carrot Cake Smoothie

yield: 2 cups


  • 1 1/2 cups shredded carrots
  • 1 cup light coconut milk
  • 1 large frozen banana
  • 1/2 cup vanilla soy milk
  • 1/2 tsp. of maple syrup
  • 1/2 tsp pure vanilla extract
  • Small pinch of cinnamon


Throw all ingredients into the blender, starting with the milks and blend until smooth. Makes 2 cups.


Quinoa Tabbouleh(adapted from Bob’s Red Mill)

  • 1 cup parsley, finely minced
  • 1/4 cup mint, finely minced
  • 3 scallions, finely chopped
  • 1/4 tsp black pepper
  • 1/4 tsp cumin, ground
  • 1/2 tsp sea salt
  • 1 cup cherry tomatoes
  • 3 tbsp lemon juice
  • one can of chickpeas, drained and rinsed
  • 3 tbsp olive oil
  • 2 cups of kale, ripped into small pieces
  • 1 medium cucumber, peeled and sliced
  • 2 cups quinoa, cooked


In a large bowl, gently mix together cooked quinoa, parsley, chickpeas, scallions mint, kale spices and tomatoes.  Add cucumber and kale. Mix together cumin, lemon juice and add into the bowl.  Serve room temperature or cold. Serves 6.


A quick lunch to serve and eat with two little ones Winking smile

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