A few years ago, on our way back from Mexico, we decided to bring back a rather large bottle of tequila. I don’t know why we did this, maybe it was too much sun (or maybe too many drinks at the beach?), but at the time we thought it was a good idea. Fast forward 4 years and we still have a huge bottle of tequila sitting on our shelf. In my attempt to slowly make our way through the bottle, without actually drinking it, I came up with this marinade for chicken. It’s now my go-to whenever I need super flavourful chicken for a Mexican inspired meal. It’s delicious on tacos, quesadillas, or as a topping for a nice salad. I recommend getting the marinade started first, because you want to let the chicken soak up all the flavours for at least 30 minutes before you cook it. While you are waiting, you can prep the rest of the ingredients for the warm corn salsa.
Having just returned from our honeymoon I wasn’t quite ready to let go of the bright tropical flavours we enjoyed while we were away. Luckily, I found a sale on perfectly ripe mangos the other day, and I knew I wanted to use them in a veggie-packed quinoa salad.
As a dietitian, I value eating healthy. Luckily, part of eating healthy is indulging every once and a while. These brownies are my go-to when I want something sweet and delicious. The only thing healthy about these brownies is how happy you will feel when you eat them. I’ve made these brownies for a couple of gatherings over the past few months and they have caused the same reaction – everyone asks me for the recipe! So I’m here to share my recipe to ensure you always end up with the most decadent fudge-y brownies; completed with a glossy, sugar topping. Trust me, you don’t need icing, they are rich enough on their own.
I love granola and I used to make it all the time. But as with my homemade yogurt making, it fell to the wayside over this past crazy year. One of my favourite weekday breakfasts includes this homemade granola, Greek yogurt, and some seasonal fruit. And a coffee, don’t forget the coffee.
Sure, there are hundreds of varieties of granola in the store you can buy – but trust me this homemade version is way better and it’s really simple to make. Also, have you ever looked at how much sugar is in some of those store bought granolas? I like my granola less sweet and with a lot more extras. This recipe is extremely customizable; use whatever nuts or seeds, dried fruit, or whole grain flakes you like. When I was in my granola making heyday, I made sure my cupboard was stocked with different kinds of whole grain flakes, from my trusty oatmeal, to barley, quinoa, or spelt flakes.
My sister-in-law over at Maman Loup’s Den gave me my Christmas present a little early this year – a Zoku Quick Pop Maker! My present came with one condition; I had to come up with a recipe so that she could review the product. We both have a mutual love of all things pumpkin spiced so I decided to make a healthy popsicle using greek yogurt, pure pumpkin puree, and crushed gingersnaps for a little crunch.
If you’re in need of an easy, ultra decadent, no-bake dessert I have the perfect recipe for you. I made this dessert for a good friend’s birthday and everyone asked me to share the recipe, so here it is. It’s almost embarrassing how simple it is to prepare. Basically you throw all the ingredients together in a food processor and then pour into a pre-baked graham cracker crust. The hardest part is probably waiting for the pie to set. If you don’t have a blender/food processor you can always whisk the ingredients together by hand, but it may take a little while longer.
It’s reached that time of year again. It’s officially too hot to use any appliance in our small, one-bedroom apartment. Dinner-sized salads have edged out comforting soups and stews on my dinner rotation. I came home from work needing something quick to eat. Since I didn’t have any leftover protein in the fridge, I went to my trusty cupboard and grabbed a can of chickpeas. These little beans pack a punch of protein, vitamins and minerals, as well as heart healthy fibre. You’ve heard me talk about fibre before and for good reason. Most of us simply don’t get enough! By adding more fresh fruits and vegetables, whole grains and these versatile legumes into your diet, you can easily boost the amount of fibre you eat.
This salad has all the key ingredients of a delicious and satisfying meal-sized salad; crunchy vegetables, tangy dressing, protein-packed chickpeas and a burst of flavour from the lemon and fresh herbs. I can already picture this salad going perfectly alongside grilled meat or fish, or even wrapped in a tortilla for a quick lunch.
Growing up I disliked 4 things: peppers, pineapple, pork, and prawns. Maybe I just had a thing against foods that started with ‘P’??
Up until a few years ago, I had only been exposed to those frozen prawn rings, you know the ones with the cocktail sauce? They seemed to make an appearance every Christmas and I just assumed that all prawns tasted like that. Boy was I wrong. Spot prawns are in a completely different league and are nothing like the watery prawns of my childhood. They have a wonderful firm texture and a delicate sweetness. It’s safe to say that I have been converted.
I’m breathing a sigh of relief today. This past weekend we hosted a dinner party for 17 people in our cozy one-bedroom apartment. Why would we have 17 people over for dinner you may be asking yourself? Well, Sean met some amazing (and super competitive) friends at school and they decided to start their own version of Dinner Party Wars. We take turns hosting a themed dinner party, complete with a 3 course meal, a signature cocktail, and a game. Sounds crazy but it’s a lot of fun. Plus the golden spatula is at stake – ok I’m a little competitive as well!