Tag Archives: healthy

Grilled Halibut with Blueberry Sauce

Grilled Halibut with Blueberry Sauce

Grilled Halibut with Blueberry Sauce

Growing up, I remember heading to the strawberry patch or blueberry fields to pick blueberries with my mom and her friend. It was a great summer tradition that always resulted it several jars of homemade jam. Although I’ve only made jam once or twice, berry picking is a tradition I’ve continued with my own kids. My seven year old is very particular when picking blueberries, picking only the biggest juiciest looking berries, while my four year old splits her time between the rest of Continue reading

Roasted Vegetable Quesadillas

Roasted Vegetable Quesadillas

Roasted Vegetable Quesadillas

I can’t believe it’s July already!

The month of June went by in a flash for me. Between all the year end school events for my kids, a couple weekends away and having family come to visit, there hasn’t been a lot of down time. There also hasn’t been a lot of time to cook.

This past weekend I was in the Okanagan area of British Columbia playing in a slopitch tournament. The Okanagan is known for it’s high temperatures in summer, delicious wines from several surrounding wineries and beautiful, sandy beaches. I didn’t get a chance to visit any of the wineries, but I definitely experienced the heat while playing ball in 40 degree weather, after which, the beaches were completely necessary to cool down. Now that we’re back home, I’m looking forward to a few low key weeks before we’re off again.

Between the heat and lack of time, I’ve been sticking to lighter, easier meals at dinner time. I just don’t have the energy to cook and I don’t really feel like eating anything heavy. This recipe for Roasted Vegetable Quesadillas has become one of my favourite weeknight meals to make. It’s light, healthy and comes together in about 30 minutes. It’s also a perfect meatless option that’s entirely satisfying.

 

1 large zucchini

1/2 Cup crimini mushrooms

2 bell peppers

1 red onion

3 tbsp balsamic vinegar

2 tbsp extra virgin olive oil

1 tsp honey

2 tbsp fresh oregano ,chopped

salt and pepper to taste

1/2 Cup goat cheese crumbles

1/2 Cup Havarti cheese, grated

4 flour tortillas

1 Cup cherry tomatoes, diced

Preheat the oven to 400 degrees Farenheit

In a large bowl, whisk together the balsamic vinegar, olive oil, honey, oregano, salt and pepper. Add the zucchini, mushrooms, peppers and onions and toss just to coat. Spread the vegetables evenly over a 9×13 baking dish and place in the oven to roast for 20 minutes.

Spread the roasted vegetable evenly over one half of the tortillas. Top with the goat cheese and Havarti. Fold the other half of the tortilla over the veggies and cheese and place on a preheated grill for 5 – 10 minutes until the cheese is melted and the tortilla is crispy. Serve with fresh diced cherry tomatoes.

 

Roasted Cherry Salad with Maple Vinaigrette

Roasted Cherry Salad with Maple Vinaigrette

Roasted Cherry Salad with Maple Vinaigrette

This year all the berries and cherries are coming to the market ahead of their usual schedule. From strawberries in May, cherries at the beginning of June and blueberries this past week, it seems like everything is loving the early summer weather. I’ve got to say, I’m loving it to. I’m definitely a sun seeker and am usually more than ready for summer when it arrives. I get pretty excited about all the new produce in the market and find that the change of season brings new inspiration into my cooking. Kind of an “out with the old, in with the new” mentality when it comes to recipes. This recipe came about last week while I was trying to figure out a way to use up what was left of the cherries I had, as usual, over bought. I wanted something light and refreshing and remembered a time I had a roasted grape salad at a restaurant in town that, sadly, closed down a year or so ago. I was curious to see what would happen if I applied a similar idea to cherries. I expected them to taste a little bit sweeter, if anything, which didn’t really happen. They just developed a deeper flavour and tasted a little like red wine. Obviously, I didn’t need much more convincing to carry on with this recipe for roasted cherry salad with maple vinaigrette. I’m just surprised were enough cherries to make the salad after all the sampling I did. I hope you enjoy it!

 

1 Cup cherries

3 Cups mixed greens

1/4 Cup fresh sage, chopped

2 tbsp chives, sliced

1/4 cup sliced almonds, toasted and cooled

2 tbsp extra virgin olive oil

2 tbsp white wine vinegar

3 tbsp maple syrup

pinch of salt to taste

Preheat the oven to 400 degrees Fahrenheit

Cut the cherries in half and remove the pit. Then place the cherries on a baking sheet lined with parchment paper. Place them in the oven and roast them for 15 – 20 minutes. Remove them from the oven and set aside to cool.

While the cherries are cooling, add the greens, sage, chives and almonds to a large salad bowl. In a separate small bowl, whisk together the olive oil, vinegar, maple syrup and salt. Set aside.

Add the cooled cherries to the greens mixture and toss with the maple dressing right before serving.

 

 

 

 

 

 

Chickpea Avocado Spread

Chickpea Avocado Spread

Chickpea Avocado Spread

Once a month, I contribute a recipe to quicktastymeals.com. In support of Jamie Oliver’s Food Revolution, this months post was for two kid-friendly smoothie recipes. If you’d like to see the recipes, you can check them out here. If you’re interested in finding out more about Food Revolution Day, you can click on the link here.

Now for this weeks recipe:

I’m a super big fan of recipes that come together with very little effort and require very few ingredients. Recipes that, despite their simplicity, still pack a ton of flavour into every bite. Attempting to eat healthfully and squeeze extra veggies into my day, I’ve been making veggie sandwiches for lunch lately. They’re super healthy, satisfying, and can be super delicious if you add a delicious spread or sauce. My usual favourite additions are hummus or mashed avocados, so the other day I thought “what would happen if I combined the two?”. What happened was complete deliciousness and a new favourite sandwich spread. The bonus is that the leftovers make a fantastic veggie or cracker dip. With only 5 ingredients and 5 minutes, you really can’t go wrong.

1/2 Cup chickpeas, rinsed

1/2 avocado

2 tbsp lemon juice

1 tbsp mint, finely chopped

salt to taste

Mash together the chickpeas and avocado. Stir in the lemon juice, mint and salt until well combined. Spread on sandwiches or use as a dip for veggies and crackers.

Wine Poached Chicken

Wine Poached Chicken

Wine Poached Chicken

Please forgive me if I ramble a bit in this post. You see, the thing is, I’m heading to Vegas in a couple days and I’m feeling a little stressed about all the things that have to get done before I go, including packing for myself, nagging my husband to start packing his suitcase and packing for my two kids who are going to be staying with their grandparents. Woohoo! Β A Β lot of people would probably put their blog on the back burner for a few days, but I try to keep on a regular schedule with it and nothing bothers me more than having my schedule interrupted. My type A personality really shines through in moments like this πŸ˜‰ As for the recipe, it’s one I’ve had in my little pink book for quite a while. The only reason I haven’t posted it because I wasn’t entirely pleased with the picture, but the recipe itself is delicious. And it’s really a combination of two of my favourite flavours; wine and lemon. I’m not sure that wine would be considered a flavour in itself, but it does add a lot of flavour to whatever you’re cooking. I love to add it to just about any recipe I can. Aside from the flavour addition, it justifies opening a bottle of wine any night of the week. It’s a win-win, really. But enough with the wine, let’s get to the lemon. I love lemon and will squeeze lemon juice onto just about anything. In this dish, it is by far the stand out flavour. It’s infused into every bite of the chicken and it’s outstanding. With all this delicious wine and lemony goodness going on, it’s easy to forget that this recipe comes together in about 30 minutes and is actually pretty healthy. Because wine is good for you, right? I hope you enjoy this recipe and the bottle of wine you’ll need to open to make it πŸ˜‰

2 tbsp Avocado oil (or extra virgin olive oil)

1 small red onion, sliced

2 cloves of garlic, thinly sliced

4 chicken breast halves

salt and pepper to season

3/4 Cup dry white wine

1 Β lemon, juice only

1/4 Cup fresh basil, thinly sliced

1/4 Cup pine nuts, toasted

In a large skillet, heat the oil over medium heat. Add the onions and garlic and saute for 1 – 2 minutes until beginning to sweat. Season the chicken breast with salt and pepper. Add the chicken to the skillet. Cook for about 5 minutes per side until nice and golden. Add the wine and lemon juice to the pan. Cover and simmer for about 15 minutes until the chicken in cooked through. Remove the chicken from the pan. Set it aside and cover it with foil to keep warm. Increase the heat. Simmer the remaining sauce for a few minutes to reduce. Once the sauce has reduced, remove it from the heat and toss in the basil. Serve the sauce over the chicken and top it all off with a few pine nuts.

 

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