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 …
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?
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).
My signature side dish (or main if you’re as obsessed as I am) are haricots vert (extra-thin, firm, non-waxy French green beans). I change up my add-ins all the time but this is my family’s favourite! The feta adds some saltiness, the panko crumbs and slivered almonds add a perfect crunch, and the shallots and tomatoes round out of flavour profile. You feel like you are eating the ultimate comfort food when you eat these. Mmm good! P.S. You can buy a large 1lbs. bag of these from Costco for $4.99. They last a really long time surprisingly! Ingredients: 1 tsp olive oil 2 shallots, sliced 2 pounds fresh green beans 1/3 C slivered almonds, toasted 1/2 C tricolour grape tomatoes, cut in half 1/2 C feta cheese, crumbled 2 tbsp coconut oil 2 garlic cloves, minced 1/3 C panko bread crumbs 1/8 tsp crushed red pepper flakes Salt and freshly ground black pepper Directions: Heat a large skillet over medium heat and add olvie oil and shallots. Allow them to get lightly browned, stirring …
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.
Every now and then I go through phases of ultimate obsession over things – songs, models (Gigi Hadid anyone?), gaming apps, shoes, and foods. Right now? MANGOES. Seriously, it’s gotten to the point where I eat one every day and it’s hurting my wallet. Here’s a few reasons why I love the tropical fruit:
I can’t get enough of fruit. Yes I’m a vegetarian and that’s stating the obvious but I’m a believer of mixing fruit into dishes that are traditionally savoury. My favourite is topping crostinis with fruit. My personal favourite is Cherry Strawberry Bruschetta, which I’ll feature in a few weeks, but this nectarine and ricotta crisp takes a close second. Talking about obsessions, my aunt got me hooked on “hard and crunchy” nectarines. When these guys are super fresh and firm they are WAY better than any apple. I devised this recipe while I was up north at my cottage, savouring the afternoon sun, thinking of quick dinner ideas to stay outside for as long as possible. Lately I’ve been foregoing the goat cheese, using ricotta in its place. Everyone and their mother is using goat cheese, and I like ricotta for its salty and less creamy profile. Ingredients: One multigrain baguette 3 firm nectarines (or peaches) 2 handfuls of basil A squeeze of honey Olive oil A dash of lemon juice Prosciutto (Would be …
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.
Hellllloooo cottage! This past weekend, we hit up Lake Simcoe for some much needed time off in celebration of Canada Day. Now, I don’t know about you, but when we’re presented with a huge kitchen complete with Wolf appliances and a massive marble island…we don’t spend much time outside. Thank you Camp Copey! One of the many creations to come of the weekend is this delicious phyllo pastry tart, topped with a goats and cream cheese mixture, asparagus, prosciutto, and lemon zest. This really was a simple creation, so even if you prefer to be outside on a beautiful day, this is a great way to impress your guests without putting in too much work!
Finally it’s June , and summer flavours are here to stay! This gorgeous salad packs a flavour punch, comes together in 10 minutes, and is perfect for a backyard BBQ. (Especially when you don’t want to labour in the kitchen all day when you could be working on your tan.)