Spinach Cauliflower Rice

Sometimes simple is best. This nutritious side dish takes a grand total of 10 minutes from prep to the table!

Ingredients:

2 cups cauliflower rice (frozen)

1 1/2 tbsps olive oil

2 tsps garlic powder

1 tbsp butter

salt and pepper to taste

1 cup packed baby spinach leaves

6 basil leaves, chopped

Heat the olive oil to medium in a skillet and add the cauliflower rice, garlic powder, salt and pepper. Cook 3-4 minutes. Add the butter to melt then remove from heat. Toss in the spinach and basil to wilt then serve.

Serves 2

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Spring Roll Salad

They're calling for a 37°F humidex today! Perfect day to whip up this chill salad. Prep everything early in the day then toss it together when it's time to eat.

Ingredients:

2 cups shredded cabbage or bagged coleslaw mix

1 cup diced bell peppers

3 radishes, sliced thinly

10 basil leaves, sliced thinly

15 mint leaves, sliced thinly

1/2 - 398ml/14 oz can baby corn on the cob

1 cup edamame beans

1 cup packed spinach leaves

2 cups roughly chopped iceberg or romaine lettuce

3/4 - 1 lb shrimp, cooked with Old Bay and garlic powder

200g/7 oz vermicelli rice noodles

 

Dressing:

3 tbsps honey

1 tbsp worcestershire sauce

1 tbsp light soya sauce

3 tbsps rice wine vinegar

2 tbsps water

1/4 cup lime juice

2 tsps minced garlic

2 tbsps minced ginger

First, if you don't already have cooked shrimp, get them cooked and chilled. Just sprinkle with Old Bay seasoning and garlic powder to taste or just plain old salt and pepper and fry in a bit of olive oil until pink. Remove from heat and chill in the fridge.

Combine the dressing ingredients and set that aside.

Next pour boiling water over rice noodles in a large bowl and let sit for 10 minutes stirring around a couple of times to loosen the noodles up, then drain and rinse with cold water. Set aside.

Prep all the veggies and toss with the noodles and dressing. Serve topped with the shrimp and you've got yourself a no-roll spring roll salad!

Serves 4-5

Adapted from: styleblueprint.com

 

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Easy Protein Cheesecake

Just a few simple ingredients and you've got a rich and creamy sweet tooth satisfying high protein dessert. 

Ingredients:

1 1/3 cups plain Greek yogurt 

3 1/2 tbsps honey

1 1/2 tbsps cornstarch

2 eggs

 

Berry Topping:

8 strawberries, sliced thick

a small handful of blueberries

1 tbsp sugar

1 tsp lemon juice

 

 I used Siggi's plain Greek yogurt with 18g of protein, 3.6%M.F. and only 2% sugar.

Whisk the Greek yogurt, honey, cornstarch and eggs together for 2 minutes, then pour into a 6" springform pan that has been lined with parchment paper. Cover with foil and bake at 300°F for 30 minutes. Increase temperature to 325°F remove the foil and return to the oven for another 25-30 minutes. The middle will still be a little jiggly and the internal temperature should read 175°F. 

Cool 20 minutes then remove the springform pan's ring. Place in the fridge for 2 hours to cool and set. Peel away the parchment and, using a wide spatula, lift the cake onto a plate.

You can serve it plain with a sprinkle of icing sugar, drizzle with melted Biscoff spread or chocolate syrup.

Or try this berry topping. Mix the sliced strawberries, blueberries, sugar and lemon juice in a small saucepan. Bring to a boil over medium heat then reduce to a simmer for 10 minutes. Chill in fridge before topping your cheesecake.

Serves 6

Just look at how creamy it is!

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Blueberry Skillet Pancake

Juicy blueberries in a crispy, fluffy pancake and no flipping pancakes as this beauty bakes in the oven! Bonus, if there are leftovers, this makes a nice piece of cake with tea for dessert too!

Ingredients:

1/2 cup oat flour

3/4 cup all purpose flour

2 tbsps sugar

2 tsps baking powder

1/2 tsp baking soda

1/2 tsp salt

4 tbsps butter, divided

1 tsp vanilla

1 1/4 cups milk

1 tbsp vinegar

2 eggs, separated

1 1/2 cups blueberries

10" cast iron skillet

Preheat the oven to 375°F and place the skillet in the oven on the middle rack.

Add the vinegar to the milk and set aside. Mix the oat flour, a.p. flour, sugar, baking powder, baking soda and salt together. Melt 2 tbsps butter in a bowl in the microwave for 20 seconds then add the milk/vinegar. Whisk in the egg yolks and vanilla then combine the dry and wet ingredients. Fold in the egg whites and let the batter rest for 10 minutes. 

Remove the skillet from the oven, place 2 tbsps butter in the skillet and coat the bottom and sides by swirling around. Pour the batter in and top with blueberries. Bake for 25-30 minutes.

Drizzle with maple syrup and add some fresh juicy blueberries.

Serves 4-6

Adapted from thekitchn.com

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Chicken and Rhubarb Packets

Another savory rhubarb recipe. Chicken turns out tender and juicy when wrapped together in foil with rhubarb, tomato, onion and lemon. And it can be barbecued or cooked in the oven. 

Ingredients:

1 large boneless, skinless chicken breast

1 onion, sliced thinly

1 lemon, half juiced and half sliced

1 tbsp lemon juice

1 tbsp olive oil

1/2 tsp dry oregano

1 tsp minced garlic

8 basil leaves, thinly sliced

Salt and pepper to taste

1/2 cup chopped tomato

1/2 cup sliced young rhubarb stalks

Salt and pepper again

Cooking spray

First combine the lemon juice, olive oil, garlic, oregano, basil, salt and pepper and marinated the chicken in it for 15 minutes.

Take a length of foil large enough to wrap the chicken. Lay it out and spray with a little cooking oil. Layer sliced onion and lemon and sit the chicken on top. Mix the chopped tomato and rhubarb together and place on top and around the chicken breast. Salt and pepper again if you like. Bring the foil up on each end and seal.

Bake or BBQ at 450°F for 15-20 minutes or until internal temperature reaches 165°F.

Serves 2

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Savory Rhubarb Chicken

Did you know that rhubarb is a vegetable? We see it used in crisps, pies and muffins but it's also used in savory dishes. This one combines tart rhubarb with onions and honey for an unusually unique tasting sauce for chicken.

Ingredients:

1 medium onion, sliced thinly 

2-3 tbsps minced garlic

2 boneless, skinless chicken breasts

1 tbsp olive oil

black pepper to taste 

1 tsp turmeric

1 cup canned diced tomatoes

2 tbsps honey

2 tbsps lime juice

1/4 lb rhubarb, chopped small

1 1/2 cups chicken broth

1/2 scotch bonnet pepper, finely chopped (optional)

Heat olive oil in a skillet to medium and brown chicken on each side about 5 minutes. Remove from pan and set aside. In the same pan, on medium low to medium heat, fry the onion for 4 minutes then add the garlic and scotch bonnet for 1 minute. Add pepper and turmeric then the tomatoes and cook 2 minutes. Add the honey, lime juice, broth and rhubarb and stir together. Finally, return the chicken to the pan and bring to a boil then simmer on medium low uncovered for about 1 hour or until internal temperature reads 165°F. 

Plated here over spinach cauliflower rice.

Serves 4

Adapted from: whereismyspoon.com

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Biscoff No Bake Cheesecake

Indulge in this rich cheesecake slice of heaven highlighted with flavours of caramel, ginger and cinnamon. This no bake dessert comes together in about 20 minutes, then needs to rest in the refrigerator a few hours before serving. I'm sure someone with piping skills (not me!) could turn this into a real beauty!  

Ingredients:

3/4 cup cream cheese at room temperature

3 1/4 tbsps sugar

1 1/2 tsps vanilla extract

2 tbsps instant vanilla pudding powder

2 cups heavy cream

2 - 250g packages Biscoff cookies

strawberries

 

Garnish:

1/2 - 1 cup Biscoff spread

more cookies and strawberries

Mix the cream cheese, sugar, vanilla and pudding powder together for 1 minute or until smooth. Add whipping cream gradually whipping on medium high until firm, about 1 minute. Set aside.

Lay plastic wrap on a pan or flat serving tray. Place 3 rows of 7 cookies each on the plastic. Spread about 1/3 of the filling over the cookies, then make a row of strawberries down the middle with a row of cookies on each side of the berries.

Spread another layer of filling over everything. Using the plastic lift the two cookie sides up to meet in the middle forming a triangle. Press firmly.

Spread the remaining filling over everything and refrigerate at least 4 hours or overnight.

Carefully lift the cake to remove the plastic and place directly on serving tray or cake board. Heat the Biscoff spread on low in microwave only a few seconds then drizzle or pipe onto the cake and garnish with strawberries and cookies.

 

Serves 6-8

 Adapted from a post from merirasoi2024 on Instagram

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