Savory salmon with sweet chunks of mango, hints of garlic and lime.
Mother nature is having hot and cold flashes again! Yesterday it went up to 30°F then down to about 10°F tomorrow. Time to get some soup going!
Ingredients:
2 tbsps olive oil
1/3 lb mushrooms, sliced
1 large onion, diced
1 medium carrot, sliced thinly
900 ml (4 cups) sodium reduced beef broth
4 tsps minced garlic
1/2 cup frozen kernel corn
1/2 cup orzo
Heat olive oil in a skillet to medium. Cook onions until translucent, about 3-4 minutes. Then add the mushrooms and cook for 2-3 minutes or until lightly browned. Add garlic and carrot, then pour in the broth and bring to a boil. Add orzo and corn then simmer 10-15 minutes until orzo and carrot slices are tender. Serves 2-3
If you have an aversion to tofu stay tuned... a chicken version of this recipe will be coming shortly. But let's talk about this tofu recipe. The cubes are slightly charred giving it crispy edges and the sauce is absolutely heaven! Serve it with rice to sop up all the deliciousness!
Ingredients:
1 block extra firm tofu, drained and pressed
1 tbsp soy sauce
1 tbsp vegetable oil
2-3 tbsps sweet chili sauce
398 ml (14 oz) can coconut milk
1 tbsp lime juice
1 tsp minced garlic
2 tsps grated ginger
2 tbsps finely diced red bell pepper
2 tbsps finely diced red onion
1 tsp cornstarch
1 tsp cold water
parsley to garnish
Using a clean dish towel or paper towels, wrap the tofu and place on a board weigh down on top with a cast iron pan or canned goods. Leave for 15-30 minutes. Once some of the moisture has been removed pat dry and cut into 1" cubes. Heat oil in pan to medium and brown tofu on all sides 7-10 minutes. Add red pepper and red onion for 3 minutes then mix the soy sauce and sweet chili sauce together and pour over the tofu. Reduce heat and add the coconut milk, lime juice, garlic and ginger. Mix the cornstarch and cold water together and whisk in. Simmer for 10 minutes to slightly thicken. Serves 2
Sshh! Don't tell them there are chickpeas in these cookies. They'll never know! They're just the most tender chocolate chip cookie you've ever had.
Ingredients:
15 oz canned chickpeas, drained and rinsed
1/2 cup tahini
1/4 cup applesauce
1/2 cup maple syrup
2 tbsps olive oil
1 1/2 cups flour
2 tsps baking powder
pinch of salt
3/4 cup chocolate chips
sesame seeds, optional
A colourful and irresistibly refreshing salad packed with crunchy vegetables and gluten-free protein rich quinoa.
Ingredients:
1/2 cup uncooked quinoa
1 medium carrot, shredded
1/2 cup diced red bell pepper
1/2 cup diced cucumber
1 cup frozen kernel corn, defrosted
1 cup cherry tomatoes, quartered
1/4 cup diced red onion
1/4 cup fresh chopped parsley
Dressing:
2 tbsps white wine vinegar
1 tsp Dijon mustard
1 tsp maple syrup
2 tbsps light olive oil
salt and pepper to taste
Cook the quinoa as directed then cover and cool. Combine all the vegetables and parsley with the cooled quinoa and refrigerate. Mix the dressing ingredients together and when ready to serve pour the dressing on and toss together. Serves 6 as a side or 2-3 if adding a protein for a meal.
This flavourful meal checks all the boxes: one pot, healthy, quick and easy ... and delicious! It's the perfect weeknight dinner!
Ingredients:
2 cups thinly sliced cabbage
2 celery stalks, thinly sliced
2 small onions, thinly sliced
1 small carrot, shredded
2 tsps minced garlic
2 cups bean sprouts
1 lb medium ground beef
salt and pepper to taste
2 tsps minced ginger
1 cup beef broth
1/4 cup soy sauce
2 tbsps cornstarch
sliced green onion to garnish
In a wok or large skillet brown the beef for about 5 minutes or until no pink remains. Add cabbage, celery, onion, carrot and garlic, cover and cook on medium heat 5 minutes. Then add the bean sprouts, salt, pepper and ginger. Mix the broth, soy sauce and cornstarch together. Make a well in the center of the wok and add the broth mixture. Stir 30 seconds to 1 minute in the center then stir all together with the meat and veggies and heat 2-3 minutes. Plate and garnish with green onion slices. Serves 4
This one uses:
1 cup honey flavoured Greek yogurt
a couple of chopped strawberries
and social tea cookies (as few or as many as you like)
Simply mix the chopped strawberries into the yogurt and spoon into a dish. Slide in your social tea cookies, cover and refrigerate overnight. Biscoff cookies have 15% saturated fats, 22% sugar and 0% iron, compared to social tea cookies which have 5% saturated fats, 7% sugar and 6% iron. So go for the viral cheesecake... just keep it on the light and healthy side! Serves 2
These Cheesy Potato Carrot Smileys were a hit with this little sweetheart! We sent him home with the rest and his mom said "What the heck did you put in those smileys? He's eating them like a crackhead!" Haha! Big flex!
Ingredients:
3/4 - 1 cup shredded cheddar cheese
1/2 lb (4 small) potatoes
2 medium carrots
1 tbsp butter
2 tbsps cornstarch
1/4 tsp dry minced onion
1/4 tsp garlic powder
No bake, no sugar little energy balls for your little ball of energy! Toddler approved! Great for breakfast, snacking or even when an adult needs a little boost.
Ingredients:
1 cup oats
1/3 cup almond flour
1 tbsp chia seeds
1 cup blueberries, or other berries (fresh or frozen)
1/2 cup desiccated or finely shredded unsweetened coconut
Plus 3 tbsp more coconut for coating
There's something comforting about stuffed peppers. And these ones will not disappoint! Full of good stuff like lean ground beef, quinoa, black beans and cottage cheese and some savory mixed seasonings. Great as a meal prep dish... they can keep in the fridge for days and are also great for freezing!
Ingredients:
4-5 bell peppers
1/3 cup dry quinoa
3/4 cup water
3/4 cup diced onion
1/2 cup cottage cheese
1 1/2 cups canned black beans, drained
1 egg
1 lb lean ground beef
1 1/2 tsps dry oregano
1 tsp ground cumin
1 tsp celery seed
1 tsp chili powder
1/2 tsp ground coriander
1/4 tsp cayenne pepper
salt and pepper to taste
1 cup tomato sauce
Bursting with the flavours of lime, garlic, fresh basil and your favourite hot sauce, this light and flaky cod will please even fussy fish eaters.
Ingredients:
4 cod fillets
1/4 cup lime juice
1/4 cup olive oil
4 tsps minced garlic
1 tsp lime zest
1-2 tbsp hot sauce
2 tbsps fresh chopped basil
2 tsps capers
1/4 tsp black pepper
Mix the lime juice, olive oil, minced garlic, lime zest and hot sauce together. Divide in half. Place one half in a resealable bag along with the cod in a single layer. Refrigerate for 20-30 minutes maximum. To the second half add the chopped fresh basil and capers and set aside. When ready to cook remove the fish from the marinade and discard that marinade. Oil the grill and season the cod with black pepper. Heat the barbecue to 450°F and cook 3-4 minutes per side or until an internal temperature of 130-135°F is reached. Serve drizzled with the rest of the marinade, basil and capers. Serves 4
Super creamy and full of fruity flavour! It takes only 5 minutes to make and is packed with protein!
Ingredients:
3/4 cup cottage cheese
1/4 cup vanilla Greek yogurt
1/2 banana
1/2 cup pineapple chunks
1-2 tbsps maple syrup
1/2 tsp vanilla
Crushed graham crackers, banana and pineapple to garnish
Add cottage cheese and Greek yogurt to a blender and blend until smooth. Scrape down the sides of the blender and add the banana, pineapple, maple syrup and vanilla and again blend until smooth. Pour into bowls and chill. Garnish when ready to serve. Serves 2
