I absolutely love granola. I mean store-bought isn’t really all that great, but when you find a good homemade granola recipe, it’s just like Christmas!! Granola is one of those things that can be made on the weekend and then eaten throughout the week for a quick, nutritious and protein-packed breakfast before work! As long as your granola is sealed tight, it will last for up to a week and a half! (Not that you will be able to resist eating it all before it’s stale – especially if you are a granola lover like myself.) It also makes a perfect camping breakfast, and can be made ahead of time and taken on your next camping trip!
I love finding a good vegetarian recipe. Meatless Mondays are becoming a regular occurrence in this house hold. I find that they are even better when they contain pasta. I found these little tri coloured rotinis and thought they were super fun! Who doesn’t like coloured pasta that’s spiral design! This makes both a great hot and cold pasta as well, so you can make it ahead of time and store it in the fridge!
Breakfast is the one meal of the day where I definitely do not pay attention to nutrition whatsoever. I generally eat cereal which doesn’t really have the proper nutrients for a great start to the day. The best thing to do if you’re like me is have some ready to go, healthy breakfast options. I am sure to grab something like this if it is available to me. Candice posted some mini omelette bites a while ago and these are very similar to that. The recipe is adapted from Sally’s Baking Addiction’s 110 calorie crustless quiche.
In the summer, I love zucchini. In fact, I actually like zucchini all year round! However, summertime is when zucchini is in season on the west coast. I like my zucchini in all forms as well.. Grilled on the BBQ, cooked in muffins/loaf, it’s all good!! I especially love at the end of summer when the zucchinis in my parents garden are ready for picking. There is nothing quite like eating something you have grown in your own garden – I find it extremely rewarding!
It’s strawberry season and I couldn’t be happier about it! The fresh, local strawberries around here right now are out of this world good. Avocado and strawberries may sound like a very strange combination but trust me when I say that if you love the two individually then you will absolutely love them together. I’ve been seeing a few recipes for strawberry guacamole around lately which is what got me intrigued. I have to say, this will become a go to snack of mine even when strawberries are out of season. Not only is it healthy but also vegan-friendly and great for many purposes (snack, appetizer etc).
Living on the West Coast we are lucky to have readily available fresh, local Salmon. With that being said, even though much of it is local it is still not inexpensive to buy salmon. For this reason, and others I myself do not eat it as often as I should. However I went back to Victoria for Fathers day this weekend and we had a family dinner where my Mom and I made this salmon recipe that is super easy but a great twist on cooking just plain salmon. You may think, as I did, that the mustard would overwhelm or diminish the salmon flavour somehow but when it’s cooked it is actually surprisingly mild. The crust gives it a little crunch which is great and something different to add to your fish recipes.
Today, I was feeling super tropical. It could be due to the fact that it’s suuuuper warm in Vancouver, or due to the fact that some days I just crave tropical food! Take these Black Bean and Mango Tacos for example. I was definitely in a tropical foodie mood when I whipped that one up! I love the crazy flavours found in Jamaican Jerk Chicken, but sadly I didn’t have any chicken in my fridge/freezer. So instead, I used salmon!!(Is salmon considered meat?) Sound like a winning combination? It totally was!
This is another one of those Meatless Monday meals. The best part about this Meatless Monday meal is that it is quick and easy! Yup, just like ripping a bandaid off super quick!! Urgh except with no pain…. Unless you burn yourself of course… Not that I do that…. Ok yeah I burnt myself, but just a little bit – not nearly as bad as last time!! Hey, everybody makes mistakes!
Ok so you already know about the health benefits of quinoa, and asparagus, and probably chick peas, and obviously an apple a day keeps the doctor away. Ya Ya Candice we know already!! Well this salad really has it all then!!! If you are looking for a fabulous meatless Monday meal then here it is! This salad is packed with protein, vitamins and everything good for you! Just looking at the salad makes my mouth water. Then again I’m a sucker for anything with quinoa… and asparagus for that matter 🙂
Pineapple is one of my favorite fruits in the world however I rarely buy them due to their inconvience to cut. Okay, it’s really not that bad but for me when it comes to healthy eating convenience plays a large part in it. For example, I’m much more likely to grab an apple than spend a time cutting open a pineapple to eat. However, recipes like this make it worth your while. I have extremely fond memories of Pineapple Fried Rice from travelling through South East Asia. They are often served like this, in a pineapple half and I think it is super cute and special. This recipe isn’t quite reminiscent of those ones mainly because it is a healthier version and we substituted quinoa as we frequently do in dishes that call for rice. Regardless, it is very delicious and definitely one of my favorite meals.