Swagalicious Recipes

(This is Lucy by the way.)

Before I give out specific recipes, these are some cool sites you should check out:

The first recipe I’m going to share is a savory salad. It’s a avocado shrimp salad with a zesty lime vinaigrette. It’s a versatile dish. You can throw in whatever kinds of healthy vegetables you want. Sometimes I add in some cumin (because why not?)

Zesty Lime Shrimp and Avocado Salad

Here is another zesty recipe. It’s a quinoa salad with veggies and beans. I like to use less oil in this recipe because I don’t really taste much of a difference.


Here are some healthier dessert recipes:

http://minimalistbaker.com/refined-sugar-free-black-bean-brownies/ (this one is designed to be vegan so you can use non-vegan subs)

http://sallysbakingaddiction.com/2015/01/20/whole-wheat-banana-bread/ (she’s my favourite baker – look at her other recipes. they aren’t that healthy but it’s so pretty to look at <3)

It’s Iris now. Here is a link to a recipe for Stir Fried Kale:


Glamorous Guacamole and naan


5 palm sized pieces of naan bread

3 avocados

2 tbsp. lemon juice

1 tsp. tabasco sauce

salt and pepper to taste


A bowl

A toaster

A fork

A tablespoon

A teaspoon


Cut and toast naan bread to what ever size and crunchiness you like

Pit and peel avocado

Mash avocado to a paste with fork

Add lemon juice, tabasco sauce, salt and pepper


Quinoa Salad

Hello! Michelle here. I have a grandma who loves quinoa and is always making quinoa. However, she always makes super boring quinoa. So, I found this REALLY EASY recipe on the internet so our quinoa is less boring.

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Servings: 2

1 cup quinoa
2 cups water
2 cloves garlic, finely chopped
Juice of 2 limes
2 tablespoons finely chopped shallots
½ teaspoon cumin
½ teaspoon coriander (get these spices in the spice section at Whole Foods for just a few pennies!)
½ cup olive oil
2 tablespoons chopped cilantro
¼ cup raisins, chopped
¼ cup toasted slivered almonds
1 avocado

The avocado, raisins, and almonds are optional. I personally don’t like raisins so I just omit them from the recipe.

1. Combine 1 cup quinoa and 2 cups water in a pot and bring to a boil. Turn heat on low, add a pinch of salt, cover and cook for 15 minutes. Let cool for 5 minutes and fluff with fork.
2. While the quinoa cooks, combine garlic, lime juice, shallot, cumin, coriander and olive oil in a small bowl and mix to combine. Let sit to allow the flavors to meld for 10 minutes.
3. Place ¼ cup slivered almonds in a dry sauté pan and toast on low heat until just golden brown.
4. Once the quinoa is finished cooking, place in a mixing bowl and add the almonds and raisins.
5. Next, stir the chopped cilantro into the rest of the vinaigrette.
6. Pour dressing over quinoa and mix until well combined—it may seem like a lot of dressing but trust me it will all get absorbed!
7. Serve with half of a sliced avocado.

And there you go! The thing I like about this recipe is that you can totally play around with it so it suits your taste. Like the flavour of garlic? Add more. Don’t like cilantro? Add less!

This zesty quinoa salad is so good even my grandma likes it. And she’s very picky with her food (seriously, she doesn’t eat the skin of asparagus and won’t put peppers into things, she will only eat them on their own).