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Summer salads, ace healthy eating

Summer is right around the corner and BBQ season has begun, but not everyone becomes excited about burgers and steaks straight off the grill. It’s also summer salad season. Let’s be honest, salads are a tad better for the waistline and there are many options when it comes to this food form. Here are a couple of healthy and delicious options for those who want to mix things up and bring some unique flavours to the next neighbourhood get-together.

Watermelon and Feta Cheese Salad

 Ingredients:

1/4 c. extra-virgin olive oil

2 tbsp. red wine vinegar

1/2 tsp. sea salt

3 c. cubed seedless watermelon

1 c. medium cucumber, chopped

1/2 c. coarsely chopped mint

1 c. crumbled feta

Whisk olive oil, red wine vinegar and salt in a small bowl. In a large bowl, combine cubed watermelon, cucumber, and mint. Pour contents from the small bowl over the watermelon mixture and top off with cubed feta and sea salt.

Fresh Broccoli Salad

 

Ingredients:

2 heads fresh broccoli

1 red onion

1/2 pound bacon

3/4 cup raisins

3/4 cup sliced almonds

1 cup mayonnaise

1/2 cup white sugar

2 tablespoons white wine vinegar

Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble. Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well. To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve. This makes 9 servings.

Southwestern Pasta Salad

Ingredients:

1/2 (16 ounce) package rotini pasta

1/3 cup vegetable oil

1/4 cup fresh lime juice

2 tablespoons chili powder, or to taste2 teaspoons ground cumin

1/2 teaspoon salt

2 cloves garlic

crushed1 1/2 cups whole kernel corn

1 (15 ounce) can black beans, drained and rinsed

1/2 cup diced green bell pepper

1/2 cup diced red bell pepper

1/2 cup fresh cilantro leaves1 cup chopped roma (plum) tomatoes

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large bowl combine oil, lime juice, chili powder, cumin, salt and garlic. Stir in pasta and set aside to cool to room temperature, stirring occasionally. Stir in corn, beans, green pepper, red pepper and 1/2 of the cilantro leaves. Spoon onto a platter and garnish with tomatoes and remaining cilantro. Serve chilled or at room temperature.

Bon Appetit!

 

 

 

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Toronto eatin’: easy cauliflower ‘fried rice’

If you feel like you’ve been eating badly this holiday season and you want to ‘lighten up’ your dinner menu, there are many great alternatives to dishes that contain rice. In some homes, rice is a staple and in others it is avoided at all costs. Cauliflower fried rice will make you feel less guilty, but still fill you up. Personally, mashed cauliflower or cauliflower mac and cheese is a favourite of mine to make every time I want to switch it up and reduce my carb intake. Cauliflower fried rice will be another one to add to the list.

Ingredients:

  • One large cauliflower head
  • 2 large eggs
  • vegetable oil
  • 1 cup chopped scallions
  • 3 cloves of garlic- minced
  • 1 tsp fresh hopped ginger
  • 5 table spoons soya sauce
  • 1 tsp sugar
  • 1 cup frozen peas and carrots ( or broccoli mix)
  • 1 tsp sesame oil
  • 1/2 small onion diced
  • 1tsp salt (or more if needed)

Directions:

  1. You can choose to grate your cauliflower or just place in a food processor to make your ‘rice’
  2. Add vegetable oil to a hot skillet and lightly scramble your eggs with a dash of salt. Remove eggs and set aside
  3. Add more oil to fry the scallions, garlic, ginger and onion, stir until softened- not brown
  4. Add the cauliflower along with some salt and the soya sauce
  5.  Stir constantly and cook until tender
  6. Add the eggs, sesame oil and sugar
  7. Taste to add more seasoning if necessary

It’s that quick and easy to have delicious guilty-free fried rice at home. you can use this dish as a side or even add cooked chicken strips.

Will you try this recipe at home? Comment below

 

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5 low-carb Christmas recipe ideas

Christmas foods may offer temptation and delight, but if you’re interested in a more low-carb Christmas, maybe for personal of health reasons, Women’s Post has got you covered. Here are five low carb christmas recipe ideas to enjoy over the holidays.

Parmesan Spinach Bake

If you’re thinking about replacing the side order of mac and cheese at the dinner table, this creamy parmesan spinach bake will leave you wanting more. It simply a combination of spinach, cream cheese, and parmesan

Thyme and Honey Roasted Carrots

This can be such an elegant dish once prepared the right way, You can choose to keep the carrots whole or cut them lengthwise while baking and sprinkle with thyme and honey.

Studded Peppers with Bacon and Blue Cheese

It doesn’t get more delicious than mixing blue cheese with bacon. These stuffed peppers can be cut in quarters to offer up as an appetizer.

Baked Cajun Shrimp with Lemon

The perfect combination of spices and zing will make your shrimp burst with juicy flavour as you slowly let it bake in a bed of lemon cajun juice. Talk about adding some heat to your holidays.

Low Carb Coconut Chocolate Mousse

This easy to make chocolate treat will be the perfect finish to your holiday meals. It’s also dairy free and egg free. Simply combine coconut cream, cocoa powder and chocolate to whip up the most creamy and chocolatey dessert.

What will you be making for Christmas dinner? Let us know in the comments below!

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Recipe: holiday-themed maple creme brûlée

As Christmas is slowly sneaking up, it’s time to start thinking about your holiday menu. Or maybe you need some ideas for when you will be entertaining guests? Maple creme brûlée is a perfect example of a French-Canadian inspired dessert for the holiday season. It’s simple, creamy, delicious — and a little more impressive than the typical sugar cookie.

Ingredients:

  • 2 cups heavy cream ( or whipping cream )
  • 1/2 cup Canadian Pure Maple Syrup
  • 1 tsp maple sugar or granulated sugar
  • 1 egg
  • 3 egg yolks
  • 1 tsp vanilla extract
  • 3 tsp Demerara sugar ( for topping )

Directions:

  1. Preheat oven to 325 degrees.
  2. In a medium saucepan, scald the cream until small bubbles start to form. Then remove from heat.
  3. In a mixing bowl, whisk the eggs, vanilla extract, maple sugar and maple syrup. Blend well.
  4. Slowly pour the egg mixture into the hot cream and stir until smooth and of a uniform colour.
  5. Fill your baking dish or individual ramekins with the custard mixture, but only halfway.
  6. Bake for 40 minutes.
  7. Once done, leave the custards to cool for about 40 minutes or refrigerate for 2 hours.

To Brûlée:

  • Preheat the broiler, or prepare your brûlée torch.
  • Place the custard dish on a baking sheet and evenly sprinkle the Demerara sugar on top of the custard.
  • Once sugar is even this means caramelization will be equal and ensure a crunchy top layer all around.
  • Broil /torch until light brown.

Hope you will enjoy cracking into this delicious treat. Let us know in the comments.

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5 holiday desserts from around the world

What’s the best part of travelling? For me, it’s about the local culture, including the unique foods. This holiday season, you don’t need a passport to experience any of these international cultural traditions. North American holidays are known for turkey, stuffing and an assortment of sweet and sticky pies, but what are some other holiday desserts you can find around the globe?

Women’s Post showcases five unique and decadent international desserts from different cultures that are bound to impress guests at your next holiday party:

Phillipines- Pinoy Fruit Salad

Filipino food is amazing! While known for their glazed Christmas ham or desserts like halo-halo, during the Christmas season one of the most popular sweet treats is fruit salad. Yep, fruit salad, but this isn’t any random fruit salad. Normally, Filipino fruit salad, sometimes called Pinoy fruit salad, takes one can of fruit cocktail mixed with heavy cream and sweetened condensed milk. You can also find versions with coconut meat, coconut milk, jello, tapioca pearls or added pineapple. Talk about easy, creamy and delicious.

France -Buche de Noel

This dessert might look familiar to some North American homes. Buche de Noel or Yule Log is a traditional sweet treat found in France and French-influenced countries during the Christmas holidays. It is made using a classic sponge cake coated in chocolate buttercream and rolled in chocolate shavings to resemble an actual log.

England- Christmas Pudding

Christmas pudding, Christmas pudding ! What’s Christmas without some traditional Christmas pudding, especially if you’re from the U.K. Also known as plum pudding, this dessert is usually served after Christmas dinner and is made using a mixture of dried fruit,spices, molasses. There are no plums in the actual pudding, but lots of raisins. The pudding is often steamed for approximately three hours. Many people often soak the fruits before hand in Brandy  and once the pudding is done it is splashed with more alcohol. This helps to preserve the pudding for almost up to one year,

Guyana- Black Cake

Similar in look to the christmas pudding, this cake is made using minced dried fruits that have been soaked in cherry brandy or rum The fruits are mixed with flour, eggs and sugar, spices and molasses or browning. Once baked, the cakes are generously soaked in rum. This Christmas treat can be found in many Caribbean islands including Jamaica and Trinidad. Black Cake or Caribbean fruit cake are also popular at weddings and is said to bring prosperity and luck.

Australia- Pavlova

Even though it’s technically summer in Australia during the Christmas holidays, this doesn’t mean that Australians can’t indulge in a refreshing Christmas- summer dessert treat. This popular meringue- like dessert is named after Russian ballerina Anna Pavlova after she toured New Zealand and Australia in the 1920’s. Pavlova is made using egg whites, sugar, and cream, but it has a firm and crunchy exterior and a delicate inside. This dessert is usually served on Christmas day.

What are your favourite global holiday desserts? Comment and indulge!

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Recipe: sticky apple-cider glazed chicken

Why not take advantage of the cozy elements of fall and use all of these fantastic flavours in your cooking. Nothing is better on a chilly day than a warm cup of apple cider. How wonderful would it be to take those flavour combinations and make a meal out of them?  How about apple cider glazed chicken? This recipe is inspired by one of fall’s favourite treats— apples. This recipe is simple, healthy and delicious and is sure to please.

Ingredients:

  • 8 bone-in, skin on chicken drumsticks (or thighs)
  • 1 medium apple- thinly sliced
  • 1 cup apple cider
  • 2 tbsp honey
  • 1 tbsp butter
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp cinnamon
  • 2 tsp soya sauce
  • 2 sprigs fresh thyme
  • 1 tsp extra-virgin olive oil

Directions:

  1. Preheat oven to 425 degrees.
  2. Season chicken with salt, pepper, cinnamon, soya sauce, and thyme and place in a lightly oiled pan and roast for 40 minutes.
  3. As the chicken bakes, combine apple slices, apple cider, honey and butter to a medium saucepan and bring to a boil. Simmer until mixture is reduced by half.
  4. Carefully remove chicken from the oven and pour the mixture over the chicken and return to broil for 5 minutes or until the mixture sticks to the chicken.
  5. Serve chicken with extra pan drippings and enjoy.

Will you be serving this for your next family dinner? Comment below

 

 

 

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Recipe: Raw Pumpkin Pie with coconut whipped cream

There can be so many treats to eat around Thanksgiving that some people get overwhelmed by the choices. However, as a vegan, those choices can be limited. Never fear! Women’s Post has you covered. This Thanksgiving, if you are looking for a healthier or vegan recipe try this raw pumpkin pie with delicious coconut whipped cream. Yes, it is as delicious as it sounds!

Ingredients:

Crust
For your crust you can use a variety of options, including nuts, dried fruits and shredded coconut.

3/4 cup almonds ( or nut of your choice)
1/2 cup pitted dates (or raisins work well too)
1/3 cup shredded coconut
1 tsp of water
1/2 tsp sea salt

Filling

  • 2 cups of diced pie pumpkin
  • 1 banana
  • 1/4 cup almond milk
  • 2 tsp coconut oil
  • 3/4 cup pitted dates
  • 2 tsp maple syrup
  • 1 tsp pumpkin spice

Directions:

  1. Add almonds, dates and coconut to a food processor and mix for two minutes or untiled crumbled. Add water and sea salt and blend again (the mixture should solid enough to form into a ball).
  2. Press the crust mixture into a base of a 9’inch pie pan.
  3. Place the crust in the refrigerator.
  4. Using a blender, add the pumpkin, banana, almond milk, maple syrup, coconut oil, dates, and spice. Blend until smooth.
  5. Spoon the pie filling into the crust and refrigerate for at least 4 hours before serving.

Topping: This topping is entirely optional, but coconut cream is a great option for vegan whipped cream.

Refrigerated the can of coconut cream overnight and chill the bowls used for mixing for up to one hour before mixing.

Once the coconut milk is in the bowl you can add some additional sweetener of your choice and whip on high for 7-8 minutes.

Add to pie and serve! Enjoy.

 

Let us know what you think of this raw pumpkin pie recipe and leave a comment below. Happy Thanksgiving !

 

 

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Blue Diamond Growers put love into Almond Breeze

“The almond is a very versatile product.”

No one exudes passion for a nut quite like Mel Machado. Machado is the director of members relations at Blue Diamond Growers, and is as invested in the business as any almond grower.

A farmer himself, Machado says you either love it, or you don’t. “Farming is a system and by that, there are no independent actions that don’t have reactions somewhere else,” he said. “It’s definitely not the easiest thing in the world. It takes vision and strength to be a good farmer.”

But the one thing about almond growing in California is that Blue Diamond values the input of every single one of the people working the fields — something that can’t be said about most companies.

Blue Diamond Almond Growers are part of one of the oldest cooperatives in the United States. It was created in 1910 with the intention of giving growers more power in the marketplace and improving the quality of the product. Today, there are over 3,000 growers in the cooperative and every single one of the farmers who market through Blue Diamond is considered an owner.

The important thing to remember about Blue Diamond is that quality is their number one priority. It’s an incredibly family-centric industry, meaning the almonds are grown with love and respect. Some of the growers come from three to four generations of farmers, and each one is invested in the cooperative. In fact, Machado makes a point to introduce the corporate members of Blue Diamond to these farmers so they understand all that goes into making such a delicious product.

In 2013, the cooperative opened the Blue Diamond Almond Innovation Centre, which is the world’s first and only research center dedicated to almond product innovation. It’s through this centre the company comes up with its new ideas. In fact, Almond Breeze, the dairy-free beverage, is a product of the cooperative’s Innovation Centre.  It’s there that different flavours and uses for the product are explored and tested. This includes beverages, snacks, crackers, and of course, traditionally flavoured nuts. Some of Machado’s favourite flavours (as well as his dog’s) are sweet thai chilli and wasabi soy.

The most popular products are, of course, the Almond Breeze beverages. Each one is smooth and creamy with a unique flavour that doesn’t overpower the delicious natural taste of almonds. It’s a great option for lactose-intolerant and vegan customers who still require a source of calcium and vitamins.

My personal favourite is the Unsweetened Almond Coconut drink! It has fewer calories than regular milk, contains the healthy fats and nutrients I need for my day, and tastes absolutely divine on my morning oatmeal!

You can find the Original and Vanilla Almond Breeze (sweetened and unsweetened) in the refrigerated section of most grocery stores, but make sure to check the self-stable products on the shelves to find the chocolate and coconut flavours.

Wondering how to use your dairy-free beverages? Try a Key Lime Pie Smoothie:

For more recipes, go here!

Key Lime Pie Smoothie

Prep Time: 10 minutes                              Cook Time: 0 minutes

Yield: 2 servings

Ingredients

  • 1 1/2 cups (375 mL) Almond Breeze® Unsweetened Vanilla
  • 1/2 ripe avocado, diced
  • 1/2 cup (125 mL) fresh baby spinach
  • 3 tbsp (45 mL) maple syrup
  • 2 tbsp (30 mL) lime juice
  • 1 tsp (5 mL) lime zest
  • 5 ice cubes
  • Lime wedges (optional)
  • 1/2 cup (125 mL) toasted shredded coconut (optional)

Directions

In blender, combine Almond Breeze, avocado, spinach, maple syrup, lime juice, lime zest and ice; purée until smooth.

If desired, rim 2 glasses with fresh lime and dip into toasted coconut.

Nutrition Facts

Per 1/2 recipe: Calories 190, Fat 8g, Cholesterol 0mg, Sodium 150mg, Carbohydrate 27g, Fibre 2g, Sugars 20g, Protein 2g

 

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Recipe: Ethiopian chickpea stew

Don’t let the warm weather fool you, the traditional Fall weather will be here soon enough. Often with the change in weather, people start to crave comfort foods — soups, stews and slow cooker recipes are in high demand. Ethiopian chickpea stew is the perfect mixture of everything in one hearty bowl. This stew is originally called Ethiopian chickpea wat.

A wat essentially refers to a stew or curry made by adding different ingredients and vegetables. The mixture of different spices is called berbere and often includes salt, chilli peppers, ginger, paprika etc. So, expect to use different blends and adjust flavours accordingly, especially if you prefer something more spicy.

 

Ingredients:

  • 2 cans chickpeas ( rinsed)
  • 1 large yellow onion
  • 2 cloves of garlic ( chopped)
  • 1 piece of fresh ginger ( chopped)
  • ¼ cup fresh cilantro ( chopped)
  • 3 large red tomatoes ( diced)
  • 1 ½ cups chicken/vegetable broth or water
  • 1 lemon ( juiced)
  • 2 carrots ( chopped)
  • 1 red potato ( diced)
  • 4 tsp olive oil

 

Spices ( Berbere)

  • 1 tsp paprika
  • 1 tsp sea salt
  • ½ tsp all spice
  • 1 tsp black pepper
  • ½ tsp cayenne pepper
  • 1 tsp cumin
  • 1 tsp brown sugar

 

Directions:

  1. Mix dry spices ( berbere) together on one bowl and set aside
  2. Heat the olive oil in a large pot set to medium heat
  3. Add the onion, garlic and ginger and toss in the pan for two minutes or until slightly browned.
  4. Add the lemon juice
  5. Stir in the dry spices, stirring occasionally ,for one to two minutes or until you form a paste.
  6. Add the chickpeas, tomatoes, carrots and potato and pour in the broth or water
  7. Mix well and sprinkle brown sugar.
  8. Reduce the heat to low, cover and let simmer for 25 minutes, checking halfway and adding more water or stock if necessary.
  9. Sprinkle cilantro before serving

 

This stew can be enjoyed by itself, or with rice and flatbread. In Ethiopia, it is often enjoyed with Injera, a sourdough flatbread with a spongy texture.

 

Let us know what you think of this delicious fall comfort food in the comments below.

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Recipe: mouth-watering eggplant and cheese pie

Eggplant and Cheese Pie

Sometime people crave something a bit lighter for a delicious summer dinner, or maybe you are interested in a vegetarian alternative to a delicious cheese bake. The eggplant and cheese pie is the perfect meal with just the right amount of ingredients that make this meal rich, yet simple to prepare and enjoy for you and your family.

Ingredients:

• 2 small eggplants, peeled and diced
• 1 cup of shredded cheese of your choice (a smoked cheese like gouda adds a burst of flavour)
• 3 eggs
• 3 tbsp milk
• 1 medium yellow onion
• 1 glove garlic, crushed
• 1 package phyllo pastry
• ½ tsp salt
• olive oil
• ½ tsp black pepper

Directions:

Preheat oven to 350 degrees Celsius

1. Using a 25 cm quiche dish, gently layer sheets of phyllo pastry, ranging from 3-5 sheets, depending on the desired thickness of the crust. Brush each layered sheet with a small amount of olive oil

2. Wash the diced eggplant with salt and leave to soak for ten minutes, then rinse with cold water and dry thoroughly.

3. In a large skillet, heat up some olive oil, lightly brown the onion, garlic and add the eggplant, toss on medium heat for five minutes and sprinkle with black pepper.

4. In a separate bowl, combine the eggs with milk and whisk lightly

5. Add your sautéed eggplant to the quiche dish and distribute evenly, pour the egg mixture and then generously add the shredded cheese

6. Place uncovered on the top rack of your oven for 20-25 minutes

Once completed, slightly leave to cool and serve your delicious and cheesy eggplant pie. Enjoy with a serving of fresh cherry tomatoes or even a lightly tossed garden salad. If you would like to make this meal even richer, feel free to add other vegetables or even plump tomatoes to add a colourful and delicious burst to your meal. Enjoy!

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