Eating healthy while on the road can be difficult at times – M&M’s for dinner or airport sushi (again)? I choose the M&M’s more than I care to admit. By the time I get home on the weekends, my body is craving fresh, healthy, homemade food. What’s healthier than a kale salad? Advertisements
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 …
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 …
Working dinners are significantly better with a big bowl of my famous kale Caesar salad. This is ridiculously easy and your picky eating family will love it. I promise. I came up with this recipe when I was on my ‘dairy free’ binge. I’m a Caesar salad lover but probably haven’t had a true Caesar salad in five years. For one, I never have romain in my fridge, I’m a spinach gal, and two, Renee’s dressing in God right awful for you! Get cooking: 1. The key is to massage your kale for 3 minutes with olive oil before dressing it. 2. Roast chickpeas – Rinse, drain, and dry a tin of chickpeas and spread onto a cooking sheet. Drizzle with olive oil, hot sauce, s&p, paprika, and a touch of cumin. Bake at 400F for 40min. Until crunchy. 3. Make dressing – combine 2 smashed cloves of garlic, 1/3C EVOO, 1 avocado, 3tbsp of Dijon mustard, pepper, 3 tbsp lemon juice, 1/3C grated Parmesan cheese, 3 tbsp white wine vinegar. 4. Add dressing and …
It would seem that squash and potato are making regular appearances in my salad world. What other time of year are they readily available!? I rest my case. This delicious salad consists of roasted acorn squash as the base, topped with sliced pear, blueberries, haloumi cheese, and pesto. As it is, this makes a great side salad or light meal. To add a little more sustenance, I added 2 heaping tablespoons of farro to each serving.
What constitutes a salad? Is it that it must contain something green? Then how can certain pastas be considered salad? Is it that it must be cold? Then how can there be warm salads? Whatever it may be, this dish has both green and is cold…therefore it must be a salad (no matter how little green there actually is).
They say the Mediterranean diet is your one way ticket to health and happiness. So, on my adventure of becoming a healthier eater (note: Double Coconut Bars) I decided to dive into my heritage and create a dish with no carbs, lots of protein, lots of flavour, all using Mediterranean inspired ingredients.
There are a lot of perks to living alone – custom decor, reality TV with no judgement or guilt, singing karaoke as loud as possible to name a few. What’s not a perk? Grocery store items that come in Costco size portions ie. heads of cabbage. I got all excited to make my Steak and Fennel Salad, but was left with 3/4 of the head once I was finished. What to do!? Not feeling particularly creative this week (although the results turned out GREAT), I mixed the same greens – fennel, cabbage, and parsley – with potatoes. To top it off, I made a yogurt dijon dressing which resulted in a creamy indulgent meal with half the mayo as regular potato salad.
Thank you, airport reads for the foodie inspiration! What better to do on a four hour flight than read magazines? When you’ve gotten through more Cosmo’s and Shape’s than anyone can tolerate in a 5 year span…it’s time for a switch up. That switch up happened to be the August issue of Fine Cooking which featured a plethora of steak salads. As soon as I saw steak..on..a..salad..I immediately started thinking of flavour combinations. Citrus arugula? Corn salsa? Olive and eggplant? Fennel and Cabbage? I ultimately went with fennel and cabbage because I was craving something sweet and this is as close to licorce as I’m going to get after days of ice cream and pizza! RECIPE Yield: 2 servings Ingredients: 1 8oz. steak 1 small fennel bulb 1 cup shredded green cabbage 1/2 cup chopped parsley 1/2 sliced tomato 1/4 cup plain yogurt 2 tbsp olive oil Juice of 1/2 lemon Handful fresh dill Salt and Pepper, to taste Method: In a large skillet, heat about 1 tbsp olive oil over medium high heat. Prepare …
..talk about these beautiful grill marks! 🙌🏻☀️ It’s summer and simple is the way to go. Don’t kid yourself, no one prefers slaving by the stove over standing over a BBQ, in a bikini, with a icy margarita in hand. (Yes, we will feature the BEST margarita recipe soon.) Sticking with that motto, I let the seasonal flavours shine through, without losing any intrigue. In this BBQ’d summer salad, nectarines are the star yet there’s enough protein and substance from the pesto marinated halloumi to be the main course! In case you’ve been living in shed, and are asking what’s halloumi, we’ve got you covered. Halloumi is a protein rich cheese made from goat’s milk, with a very high melting point, making it perfect for the grill. It doesn’t have a strong flavour, so mixes nicely with your favourite marinades. Similar in price, halloumi comes vacuum packed like a ball of monzarella, except it is more rectangular and a bit denser. As a vegetarian halloumi is my sidekick. The first time we served it at …
