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Thursday, 5 May 2016

Kidney bean salad

Happy Cinco de Mayo!
Here is a super easy, healthful and flavorful salad filled with Texmex inspiration.

Kidney bean salad recipe


Ingredients:
1 (796 ml) can of red kidney beans, drained and rinsed.
1/2 cup diced English cucumber
1/2 cup frozen kernels, thawed
1/4 cup diced red onion
1/4 cup diced sweet red pepper
1/4 cup roughly chopped parsley

Dressing:
1/4 cup olive oil
1/8 cup red wine vinegar
Pinch oregano, salt, pepper and sugar
1/2 clove garlic minced
1/2 tsp. Dijon mustard


Instructions:

Combine dressing ingredients in serving bowl, whisk until smooth.

Add remaining ingredients and toss to coat.

Allow to marinate at least 30 minutes before serving.

Recipe yields 4 side dish size servings or 2 entree portions.

Tuesday, 26 April 2016

Tex Mex couscous salad recipe

Tex-mex couscous salad

After the gym I needed some good carbs to soothe my yoga pains. Enter couscous and a ton of healthy Texmex flavor!  Check out this perfect stand alone or side dish tonight, you won't be disappointed!

Ingredients:

1 cup cooked couscous, Israeli or large grain
1\2 an avocado, slice
1\2 small tomato, sliced
1\4 cup each black beans & corn kernels
A few slices of onion
A black and green olive, pitted and chopped
A sprinkle of Natera Life Himalayan Sea salt hemp seeds
A sprinkle of Cayenne

Dressing:
Juice of half lemon
Drizzle of olive oil

Instructions:

In a small bowl combine ingredients and stir gently

Cover and refrigerate for 15 minutes before eating

Recipe yields two side or one entree serving

Prep time 5 minutes

Friday, 22 April 2016

Chick pea salad with sundried tomatoes and artichoke hearts

Spring has sprung so I thought it about time to introduce a new healthy easy to prepare salad recipe.  Introducing this new vegan chick pea salad with sundried tomatoes and artichoke hearts.  Loaded with flavor and light on your waistline.

Chick pea salad with sundried tomatoes and artichoke hearts recipe

Ingredients:

1 can chick peas (580ml or close)
4 sundried tomatoes, chopped
4 artichoke hearts, chopped
1 plum tomato, chopped
1 clove garlic, minced

Dressing:

2 tbsp. Balsamic vinegar
3 tbsp. Olive oil
2 tbsp. Olive from artichoke hearts

Instructions:

Combine dressing ingredients in bottom of a large bowl and whisk until combined

Add remaining ingredients and stir to combine

Refrigerate for an hour or two to allow for flavors to combine

Recipe yields 4 - 6 servings 

Tuesday, 22 March 2016

How to make vegan tacos!

Vegan tacos recipe

Tacos, one of man's greatest creations. The options are endless, unfortunately mostly for meat eaters. So I introduce you to my roasted butternut squash and potato tacos, easy to recreate even on the fussiest night of the week.

Oh and they are so delicious, you won't even miss the meat!

Ingredients:

2 cups chopped, peeled butternut squash
1 potato peeled and chopped
1 package Taco seasoning (as hipster friendly as possible)
1 tbsp. Oregano (preferably Mexican)
Some slices of onion (like a handful)
A pinch of salt and pepper
4 tbsp. Oil (coconut or olive)

Instructions:

Preheat oven to 375 degrees

Place the squash, potato and onion in an oven safe dish


Add the rest of the ingredients


Mix it up so everything is well coated


Place in oven and bake for 45 minutes or until brown around the edges

I served mine with guac and some lightly dressed zingy cabbage but you can add we whatever you like! Dairy fans would love some zesty vegan cheese :)

Enjoy!

Monday, 14 March 2016

Easy, Cheesy jalapeño cornbread muffins


Who doesn't want fresh, hot bread with their meal?  These easy, comforting little quick breads are ready in minutes and perfect anytime of day!

Ingredients:
1 cup cornmeal
1 cup all-purpose flour
2 tbsp. Brown sugar
1 tsp. Salt
1 tbsp. Baking powder
1 egg
1 1\2 cups milk
1\2 cup melted butter
1\4 cup grated cheddar cheese
1 tbsp. Finely chopped jalapeño

Instructions:

Preheat oven to 400 degrees

Combine dry ingredients (first 5) in a large bowl and stir until combined

Make a well in the center and add the egg, milk and butter.  Mix in the well until the egg is broken and then combine with dry ingredients.

Stir until well blended and then ntly stir in cheese and jalapeño

Scoop 1\3 of a cup batter into well oiled muffin tin

Bake for 15-20 minutes

Recipe yields 8 muffins

Wednesday, 2 March 2016

Homemade pita chips

Pita bread it's delicious and perfect for stuffing with just about anything. Unfortunately, after a few days it's not so plyable and becomes unappealing. The solution pita chips!

I love bagged please pita chips but they are over priced this 5 minute alternative can be easily and quickly prepared for your snack or party anytime!

Homemade Pita Chips Recipe

Ingredients:

Pita bread
Olive oil
Salt
Pepper


Instructions:

Preheat oven to 400 degrees

Rip pita bread into bite sized pieces

Drizzle with olive oil

Sprinkle with salt & pepper

Bake for 5 - 7 minutes or until the edges of the chips are golden brown

Takes less than 10 minutes total and you get these!

Homemade pita chips 

Friday, 26 February 2016

Five Dollar Friday! Spaghetti and meatballs for under $5!

Stumbled upon these awesome cheat meatballs in the grocery store and thought what and perfect weeknight dinner idea!

Not big into the texture of traditional frozen meatballs but these ones are fresh/frozen raw so it's the closet to homemade that I have seen.

Paired with some of my price matched pantry staples, dinner for the kids was ready in under 30 minutes and very well received.

Here's a photo of what I used to create this easy, delicious and budget friendly supper!

Five Dollar Spaghetti and Meatballs