All posts filed under: Vegetarian

Sour Cherry & Blackberry Breakfast Scones

My basic breakfast scone recipe has been my go-to for a quick weekend breakfast treat. It uses oats, whole-grain flour, and coconut oil instead of butter – so you can really justify it as a healthier alternative to the traditional (and delicious) cheddar and chive. You can also substitute out the milk for oil and water, making this a scrumptious and easy vegan treat! 

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 …

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.

Kale Caesar Salad (vegan)

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 …