All posts filed under: Dinner Ideas

Teriyaki Salmon Brown Rice Bowl (w/ sautéed broccoli, lime, and paprika  roasted sweet potatos)

Who uses plates anymore? Just like quinoa and kale were all the rage last year, big protein bowls are on people’s minds this year. And I’m all for the trend. Not only are bowls easier you eat from (forks only, no knives required), but they are super customizable and are a great way to clean out the veggie drawer in your fridge. 🙂 Given we have a BBQ, my favourite bowls always start with a base of brown rice or quinoa, followed by a few oven roasted vegetables, a handful of herbs, some avocado to cut the heat, a squeeze of citrus, and finally, topped with a grilled piece of fresh fish.  Lastly I’ll add these come together in half an hour, and you can make extras which will hold up for lunch all week (they even taste great cold)! This bowl is: Protein packed Citrusy Full of texture  Filling Nutrient rich Gluten free    Yield: serves two for dinner  Ingredients: 2 salmon fillets 1 cup cooked brown rice (or you can substitute for any …

Thai Red Curry Zoodles (Zucchini Pasta)

I’m always very weary of making cultural dishes for the blog, because everyone has their family recipes and own way of doing things. I know that whenever I try something like hummus in a restaurant, I am extra judgmental. That being said, it’s amazing how accessible dishes from across the world have become for people of all skill level to try. There’s the truly authentic dishes, and then those that bring some modern fusion. The resulting possibilities for dishes new and old, are endless!

Sweet Potato Tenders with Lemon-Herb Chutney

Here is a deceivingly indulgent dish, yet completely clean. Sweet potatos are one of my favourite vegetables because they are SO good for you, yet filling, and ‘treat’ like.  INGREDIENTS: Lemon herb topping: ¼ C of pistachios 1/4 C of cilantro  1 ½ C of mint 1 clove of garlic ¼ cup of onions, diced 1 lemon zested and juiced  1 small, mild green chili (seeds removed) ½ tsp of sea salt 2-3 tbsp EVOO Wedges: 3 sweet potatoes, sliced into wedges 1 C of almonds, finely chopped with food processor 1/2 C Panko bread crumbs 2 tsp paprika 1 tsp garlic powder 1 tsp onion powder ½ tsp sea salt grind of fresh black pepper 2 eggs, lightly beaten METHOD: Pre-heat the oven to 425F Make the sauce: Toast the pistachios in a pan until fragrant. In a food processor pulse pistachios and all other sauce ingredients  until a thick paste has formed. Add extra lemon juice and olive oil if too thick. Leave sauce in fridge until ready to serve.  Bake the potato …

Seafood Stew

It’s been a slow start to the New Year for Mind over Marmalade, and we’re sorry for that! We’ve been so caught up in focusing on healthy eating, that our meals have sadly become fish and vegetables. Who wants to see 12 pictures a week of fish and vegetables? Technically, this post is fish and vegetables, but at least it’s a little more creative than roasting it all on the same pan!

Spaghetti Squash with Mushrooms in a White Wine Sauce

The New Year has begun, and each year I spend the first few days reflecting upon the year prior and goal setting for the future. 2015 was a great year – Mind over Marmalade was started! In 2016, we hope to continue bettering ourselves personally as well as professionally. What are some of your goals for the New Year? Part of our definition of bettering ourselves personally is eating healthier. For as many healthy recipes we have posted here, there are just as many (if not more!) recipes for cookies, squares, bars, and other desserts. Don’t get me wrong, these are great in moderation, but we’d like to keep up our resolution as long as possible into 2016….let’s hope for 2 months this year? 

Mediterranean Quinoa and Cauliflower Bowls

Being a vegetarian, I am sometimes pressed to find filling and fuelling meals that aren’t the traditional salmon & veggies I make so dinner oh so regularly. Being a Sunday night, I had lots of meal prep time, and we got creative. This makes large servings, the two of us eating this had massive pasta-sized bowls filled, and had leftovers for days. The thing I love best about this dish are all the summer flavours. I am in LOVE with olives, hummus, garlic, and cauliflower. What better way than to add quinoa and arugula as a base, and load on the toppings of your choice. I have a pretty hefty ingredient list here, so feel free to add and subtract as you go depending on what you have on hand or what you can find at your local grocery store.   Tag us @mindovermarmalade when you make your own bowl! Yield: 4 bowls Ingredients: 1 C of cooked quinoa (follow specific instructions depending on what brand of quinoa you buy) 1 head of cauliflower 1 sweet potato A few …

Savory Pie Crust

Holidays are synonymous with gatherings of family and friends, coming together about stories of the year past and laughs over shared memories. Quiet jazz plays in the background, setting the mood for the comfort food that is soon to be enjoyed. A comfort favorite in my family is savory pies – chicken pot pie and steak and stout pie to be specific. Take the hearty and rich flavors of a thick soup or stew, pair it with a buttery flaky crust, and it has the warmth and comfort of the holidays written all over it.

Veal Involtini in a White Wine Cream Sauce

Sometimes, you’ve just got to treat yourself to a nice dinner. My standard fillets of salmon or tilapia, roasted chicken breast, and never ending supply of roasted vegetables does get boring after awhile! You can only mix up seasonings, rubs, sauces, and salsas so often. After spotting a beautiful cut of grain-fed veal cutlet at my local grocery store, I thought I’d treat myself and make a gourmet dinner for one.

Kale, Brussels Sprout & Pomegranate Salad

It’s Monday, and after a weekend of treating myself (ahem, every weekend) I’m craving something green but yet tasty for dinner.  I’m a kale lover. Kale in smoothies, kale chips, kale Caesar salads, sautéed kale on my pizza, I just love it. The trick is massaging your kale and giving time for the flavours to work its way into the kale, no matter what you are using it for.   This is a perfect side to grilled chicken/salmon, or even acts as a main if you’ve had a big lunch (and are saving room for dessert…).   I promise you this is a win. It’s… • Crunchy (hello pomegranates) • Sweet (only pure Canadian maple syrup) • Creamy (the avocado makes this salad feel decadent) • Long lasting (make ahead of time and store in the fridge for a day)   If you end up making this, give us a shout and tag @mindovermarmalade. We’d love to see what you are making. xo Ingredients: • 1 bunch lacinato, kale (not dinosaur or purple kale), center …