When I crave salads, I crave BIG salads. With all sorts of vegetables and fruits and nuts and dirt and worms. Haha. Anyways here is a great recipe I like to use if I am short of ideas and I need something quick to make and pack away for work. It is tasty and satisfying, with all of the complex carbs and proteins to keep us fuller longer.
Long live YOU!!
Ingredients:
1-2 cups fresh spinach or kale
4-5 sliced fresh strawberries
1/2 cup fresh blueberries
1/3 cup shelled pistachios
1/4 cup sunflower seeds & pumpkin seeds
1/3 cup sliced cucumber
1/2 red pepper, sliced
1 cooked chicken breast
Vinigerette dressing to drizzle on top, or any dressing you please.
Combine all ingredients and toss well. Place in plastic containers or ziploc bags for later to keep fresh.
Saturday, 15 March 2014
Veggie Mac n' Cheese
Today I went for a small hike in the rain with both Mom and Dad. It was sure nice to get outside and have some fresh air, even if the weather isn't at its best. But hey... This is Vancouver and the rain never bugged me that much!
A few hours after the hike I felt a pang of hunger and my stomach said " you could really use some kraft dinner." Then I said no.. that's not very healthy... But then I thought, hey what if I could put a healthy twist on it, so that I can get in some servings of veggies too?! Within minutes I began to improvise what I was going to do with plain old KD.
I looked in my fridge, and saw some rotting vegetables I had good intentions for a few days ago. Then I remembered that I had just recently bought some kale, an onion and carrots.
This is what I used:
1 carrot grated
1/3 sweet onion grated
2 cups baby kale
1 tbsp pesto or basil in a tube
1 pkg Kraft Dinner
Sriracha sauce to top.
While I was boiling the water, I sauteed the vegetables in a pan, then added to the Kraft Dinner mixture with the pesto when it was finished cooking. It was freaking delicious, I must say. So if you find yourself on a budget or craving macaroni like I did, this is a healthier twist that will surely ease your cravings.
Enjoy :)
A few hours after the hike I felt a pang of hunger and my stomach said " you could really use some kraft dinner." Then I said no.. that's not very healthy... But then I thought, hey what if I could put a healthy twist on it, so that I can get in some servings of veggies too?! Within minutes I began to improvise what I was going to do with plain old KD.
I looked in my fridge, and saw some rotting vegetables I had good intentions for a few days ago. Then I remembered that I had just recently bought some kale, an onion and carrots.
This is what I used:
1 carrot grated
1/3 sweet onion grated
2 cups baby kale
1 tbsp pesto or basil in a tube
1 pkg Kraft Dinner
Sriracha sauce to top.
While I was boiling the water, I sauteed the vegetables in a pan, then added to the Kraft Dinner mixture with the pesto when it was finished cooking. It was freaking delicious, I must say. So if you find yourself on a budget or craving macaroni like I did, this is a healthier twist that will surely ease your cravings.
Enjoy :)
Monday, 27 January 2014
Sort of Jambalaya
Last night I made a "sort of" Jambalaya. I looked up a recipe on the food network, except I was missing some ingredients. It turned out really well, a mixture between Jambalaya and Spanish rice.
I didn't have onions, celery or prawns on hand. I didn't have much money either.. So I had to make do!
Well, here is the recipe!
Ingredients:
1 bulb garlic, minced
2 carrots, chopped
1 bell pepper any color, chopped
1 tbsp cajun seasoning mix
1 chorizo or any kind of hot sausage, chopped
2 boneless skinless chicken breasts, cooked separately , chopped and placed aside
3 cups chicken or beef stock
1 can diced tomatoes
1 jalapeno, minced
2 cups wild rice
2 tbsp olive oil
1 tsp worcester sauce
1 tsp hot sauce
Optional: The flavours would probably be a lot better if you added 1 chopped sweet onion, 2 stalks celery, and prawns. But if you don't have them like I did, this still is a great recipe!
Directions:
In a medium to large sized bowl, toss the cooked chicken and chopped chorizo with the cajun seasoning, set aside.
In a large pot or saucepan, heat olive oil, then add in garlic, bell pepper and carrots. Add hot sauce and worcestershire sauce. Cook until soft, then add jalapeno, diced tomatoes, wild rice and chicken stock. bring the mixture to a bowl, then reduce heat to simmer and place a lid on top. Let simmer for 45 minutes, so that the rice can cook.
Once the 45 minutes is up, remove lid, add in the chicken and chorizo, and cook for 10-15 minutes more.
Now it is ready to eat!
I didn't have onions, celery or prawns on hand. I didn't have much money either.. So I had to make do!
Well, here is the recipe!
Ingredients:
1 bulb garlic, minced
2 carrots, chopped
1 bell pepper any color, chopped
1 tbsp cajun seasoning mix
1 chorizo or any kind of hot sausage, chopped
2 boneless skinless chicken breasts, cooked separately , chopped and placed aside
3 cups chicken or beef stock
1 can diced tomatoes
1 jalapeno, minced
2 cups wild rice
2 tbsp olive oil
1 tsp worcester sauce
1 tsp hot sauce
Optional: The flavours would probably be a lot better if you added 1 chopped sweet onion, 2 stalks celery, and prawns. But if you don't have them like I did, this still is a great recipe!
Directions:
In a medium to large sized bowl, toss the cooked chicken and chopped chorizo with the cajun seasoning, set aside.
In a large pot or saucepan, heat olive oil, then add in garlic, bell pepper and carrots. Add hot sauce and worcestershire sauce. Cook until soft, then add jalapeno, diced tomatoes, wild rice and chicken stock. bring the mixture to a bowl, then reduce heat to simmer and place a lid on top. Let simmer for 45 minutes, so that the rice can cook.
Once the 45 minutes is up, remove lid, add in the chicken and chorizo, and cook for 10-15 minutes more.
Now it is ready to eat!
Protein Muffins- No flour!
Do you ever get a harsh craving for muffins or pancakes in the morning? I do!!! Unfortunately it's not always best for our waistlines to eat like that every morning.. This is a much healthier alternative to regular, sugary carby muffins. This is something you can feel good about!! So I adapted this recipe from "kneadtocook", she has her very own blog and I enjoy reviewing her original recipes!
So here are the ingredients that I used to make these delicious protein muffins (you can make them into pancakes as well!)
Mine turned out really well and rose in the oven just like a normal muffin would, and the texture is great, they are nice and moist !
Also I don't have a camera so you will just have to trust me on this one . :P
You will need:
2 eggs, whisked
1/2 cup peanut butter
1 scoop vanilla or plain protein powder (whey is best, as it is the most easily absorbed into your body. But if you cannot have whey protein, hemp, rice or soy will do as well.)
1 pinch of salt
1 tsp vanilla extract (artificial is fine.)
1 mashed banana
2 tbsp maple syrup or raw honey
Directions:
Preheat oven to 375 degrees.
Combine eggs, mashed banana, peanut butter, maple syrup, and vanilla in a bowl.
Pour in the protein powder and salt, and mix well.
Spray or grease a muffin tin, pour in the mixture into each section until halfway- three quarters full. It probably will not make a dozen muffins unless you make them mini sized. My batter only made 7 muffins, so it might be better to make them in a mini muffin tin.
Bake for 12-15 minutes, remove from oven when golden brown.
Once cooled, place in an airtight container and store them in the fridge or freezer.
Now you can enjoy a lower calorie, low carbohydrate breakfast or snack on the go!
So here are the ingredients that I used to make these delicious protein muffins (you can make them into pancakes as well!)
Mine turned out really well and rose in the oven just like a normal muffin would, and the texture is great, they are nice and moist !
Also I don't have a camera so you will just have to trust me on this one . :P
You will need:
2 eggs, whisked
1/2 cup peanut butter
1 scoop vanilla or plain protein powder (whey is best, as it is the most easily absorbed into your body. But if you cannot have whey protein, hemp, rice or soy will do as well.)
1 pinch of salt
1 tsp vanilla extract (artificial is fine.)
1 mashed banana
2 tbsp maple syrup or raw honey
Directions:
Preheat oven to 375 degrees.
Combine eggs, mashed banana, peanut butter, maple syrup, and vanilla in a bowl.
Pour in the protein powder and salt, and mix well.
Spray or grease a muffin tin, pour in the mixture into each section until halfway- three quarters full. It probably will not make a dozen muffins unless you make them mini sized. My batter only made 7 muffins, so it might be better to make them in a mini muffin tin.
Bake for 12-15 minutes, remove from oven when golden brown.
Once cooled, place in an airtight container and store them in the fridge or freezer.
Now you can enjoy a lower calorie, low carbohydrate breakfast or snack on the go!
Tuesday, 14 January 2014
Whole Wheat Chocolate Chunk Muffins
Two days ago I made these muffins as a request from my boyfriend. They were supposed to last the whole week for him to take to work.. and guess what? They are ALL gone! Over the course of 48 hours he devoured these muffins..( Okay I MAY have helped him a bit..)Which isn't so bad since they are pretty healthy!
You will need:
1/3 cup honey
2/3 cup apple sauce
2 tbsp plain cream cheese
1/2 cup pumpkin puree
1 egg
2 cups whole wheat flour
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 pinch nutmeg
1 tsp vanilla
1 bag of semi sweet chocolate chunks/chips
1/2 cup chopped walnut or pecans
Preheat oven to 350 degrees, grease muffin pan or line with muffin cups.
In a bowl, combine whole wheat flour, baking powder, salt, cinnamon and nutmeg.
In a separate bowl, whisk the egg, then add in honey, apple sauce, cream cheese, pumpkin puree and vanilla. Blend well.
Stir the wet ingredients into the dry, a little bit at a time. Once it is combined, then add in the chocolate chunks and the chopped nuts.
Spoon the mixture into each muffin tin until 3/4 full.
Place in the oven and bake for 10-15 minutes.
Once finished, place on a cooling rack, then store in an air tight container.
You will need:
1/3 cup honey
2/3 cup apple sauce
2 tbsp plain cream cheese
1/2 cup pumpkin puree
1 egg
2 cups whole wheat flour
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 pinch nutmeg
1 tsp vanilla
1 bag of semi sweet chocolate chunks/chips
1/2 cup chopped walnut or pecans
Preheat oven to 350 degrees, grease muffin pan or line with muffin cups.
In a bowl, combine whole wheat flour, baking powder, salt, cinnamon and nutmeg.
In a separate bowl, whisk the egg, then add in honey, apple sauce, cream cheese, pumpkin puree and vanilla. Blend well.
Stir the wet ingredients into the dry, a little bit at a time. Once it is combined, then add in the chocolate chunks and the chopped nuts.
Spoon the mixture into each muffin tin until 3/4 full.
Place in the oven and bake for 10-15 minutes.
Once finished, place on a cooling rack, then store in an air tight container.
Sunday, 12 January 2014
Jalapeno Steak
I love spicy food, and jalapeno peppers are my number one favourite flavour for spice. Must be the bit of mexican in me ;) .
Here is another simple recipe for a lazy Sunday.
You will need:
2 large tenderloin steaks
1 sweet onion, diced
4 cloves garlic, minced
1/2 tsp cracked black pepper
pinch of salt
1 large jalapeno, minced
1/2 bottle of Clubhouse Montreal Steak Spice Marinade
First off! You will need to let your steak marinade in the steak spice for at least 30 minutes. As with all meats, the longer the better. So if you are going to work, I suggest placing the steaks in a zip lock bag with the marinade in the fridge before you head off !
Step 1:
Prepare all vegetables, then pour some olive oil into a sauce pan over medium heat. Place vegetables in the pan.
Step 2:
Slice the marinated steaks thinly as if you are going to make a stir fry. Add to pan with the vegetables.
Once the steaks are cooked the tenderness that you like, remove from heat. Serve with rice and steamed vegetables, or any side dish you please. This spicy steak really hit the spot for me, I hope it does for you too!
Here is another simple recipe for a lazy Sunday.
You will need:
2 large tenderloin steaks
1 sweet onion, diced
4 cloves garlic, minced
1/2 tsp cracked black pepper
pinch of salt
1 large jalapeno, minced
1/2 bottle of Clubhouse Montreal Steak Spice Marinade
First off! You will need to let your steak marinade in the steak spice for at least 30 minutes. As with all meats, the longer the better. So if you are going to work, I suggest placing the steaks in a zip lock bag with the marinade in the fridge before you head off !
Step 1:
Prepare all vegetables, then pour some olive oil into a sauce pan over medium heat. Place vegetables in the pan.
Step 2:
Slice the marinated steaks thinly as if you are going to make a stir fry. Add to pan with the vegetables.
Once the steaks are cooked the tenderness that you like, remove from heat. Serve with rice and steamed vegetables, or any side dish you please. This spicy steak really hit the spot for me, I hope it does for you too!
Sunday, 15 December 2013
Green Pesto Chicken Pasta
I am back! Here I have a simple yummy recipe for those nights when you just feel like giving up. On dinner. I totally winged it and didn't even copy this one from anywhere. So here you go, it is healthy and leaves some leftovers for lunch as well!
Ingredients:
Directions:
These ingredients I had on hand, but you really can substitute any vegetables. Same with the pasta, you can use gluten free noodles or whole grain ones, it still tastes delicious! Today I felt like I didn't eat enough veggies so I made sure to add lots of greens to my dinner.
Hope you enjoy this as much as we did!
Ingredients:
- 2 boneless skinless chicken breasts
- 1 bag of fresh spinach
- 1/2 bag of frozen green bean & carrot mix
- 2 tbsp pesto
- 1 tbsp margarine
- 3 cloves garlic
- 1 tbsp olive oil
- 2 tbsp herb and garlic cream cheese
- 5 fresh kale leaves, torn into pieces
Directions:
- Place a saucepan on the stove and put in the olive oil, turn heat on medium.
- Mince the garlic, dice the chicken then add to saucepan.
- While the chicken begins to cook, place a medium sized pot of water on the stove on high, for the pasta.
- Add in spinach, green beans, and torn pieces of kale into the chicken garlic mixture.
- Once the water has boiled in the pot, add in your favorite kind of pasta.
- When the chicken is done cooking turn the burner off and place a lid on top until the pasta is finished.
- Drain pasta, place back into the pot, then add margarine, garlic cream cheese and pesto.
- Dump the chicken mixture into the pot of pasta, and mix well.
- Serve hot with fresh grated parmesan!
These ingredients I had on hand, but you really can substitute any vegetables. Same with the pasta, you can use gluten free noodles or whole grain ones, it still tastes delicious! Today I felt like I didn't eat enough veggies so I made sure to add lots of greens to my dinner.
Hope you enjoy this as much as we did!
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