Tonight’s recipe is a great option my wife tried this week. It was the first attempt to make Indian food in our house. If you are interested in trying these recipes you can find the chicken korma here and the naan here.
Our version was slightly different than the recipe posted. We used regular milk instead of coconut milk. To compensate 1/2 cup of unsweetened coconut was added. In addition a can of diced fire roasted tomatoes was used instead of 3 diced tomatoes. If you go with canned tomatoes I would recommend not adding the salt called for in the recipe. Finally, our version was made with chicken thighs instead of chicken breasts.
It might not be something you want to eat all the time but you can play around with the ingredients to suit your needs. It was a good choice for me after a tough run after work Monday.
If you are having an Indian dish Naan bread is a must. Our version was healthier because we chose not to brush it with butter and we used 1 cup of whole wheat flour with 3 cups of regular flour. It tasted great that way!
The recipe took some time to make but it used regular ingredients and did not include some of the unpronounceable ingredients you find in store bought products.
Tonight’s recipe is a vegetarian recipe we found in the Oh She Glows cookbook by Angela Liddon. This one is not as easy to make as some of the other recipes I have posted here but it is well worth the effort. The best part, in my opinion, is the avacado-cilantro sauce to put on the finished product.
I made the full recipe as per the recipe, including the enchillada sauce. None of it was complicated but it took me time to make because there were a lot of steps to go through.
Overall the meal was very popular in my house. It is one we will definitely be making again.
Tonight’s recipe is one I tried recently because I thought it would be fun to try cooking with beer. It was also an excuse to get rid of a can of Molson Canadian that had been sitting in my fridge for a while. If you are interested you can find the full recipe here.
The first step of this meal involves bbq’ing the cabbage for 40-45 minutes…
Once ready it is time to put together the sandwiches. We used pretzel buns for our sandwiches. I would recommend that option if you can find them. Although the photo does not show it I made the coleslaw as per the recipe and it is a great addition to the sandwich.
Tonight’s recipe is one we ended up trying because we had a stockpile of tomatillos from our backyard to use. If you are not familiar with tomatillos they are prolific. We haven’t planted any in 2-3 years now and we still get a healthy crop each year.
in terms of nutrition, this recipe is a good source of fibre, carbs and protein. It also tastes great despite the fact it cuts back on the fat you’ll find in other recipes.
If you are interested in trying this meal you can find the recipe here.
Tonight’s recipe is a vegan one. If you are interested you can find the full recipe here.
I usually post recipes that are quick and easy to make. While this is a good recipe and I do recommend it I will point out that it is not as easy as some of the other recipes I have posted here.
Unless you are more efficient at chopping broccoli, sweet potatoes and kale than I am or are not watching a 6 year old and a 3 year old while doing it you will need some time to prepare this meal.
Once the preparation was done this made for a great meal. The different textures and flavours mixed together very well and it was filling.
Tonight’s meal is a new one we tried tonight. It you are vegetarian or just looking for a meatless meal it is a great option.
It has the benefit of being a crockpot meal so it cooks all day and is ready when you get home from work. All we had to do after work was make some rice and dinner was ready to go.
The use of lentils in this recipe makes a particularly healthy one Since they are a good source of potassium and lean protein, among other benefits. The timing of this one is also good since 2016 is International Year of Pulses.
If you are interested in the recipe you can find it here.
Pad Thai is one of my favourite meals but it is not easy to find a healthy version of it. This version qualifies as a healthy version. It is not as greasy and heavy as Pad Thai you find in restaurants. It also contains plenty of protein if you are looking to recover from a tough workout.
We have not tried making the grilled cilantro chicken as part of this recipe. To save time we just added plain chopped grilled chicken breast to the noddles and that worked just as well. If you prefer shrimp they would also go well with this recipe.
We are planning to making it again tomorrow night. I am looking forward to having some after my run home from work!
Today’s recipe is one we came up with last week. It is inspired from a meal my wife grabbed from a food truck recently. We put our own slant on it and tried it last week because we had leftover Refried beans in the freezer.
To make this recipe you will need the following:
- Corn tortillas
- Refried beans
- 1 can of corn
- Sliced avocado
- 1 jalapeño chopped
- Lime juice
- Sweet potato wedges
- Cilantro chopped
We made the Refried beans ourselves in the slow cooker and I used the following recipe to make sweet potato wedges. Once the beans and sweet potato wedges are ready assemble your burritos and you are all set!
I did not get an opportunity to post this yesterday so I decided to post this one tonight instead of waiting another week. Now that I am back to training I am also making an effort to eat better again after taking it easy for a few weeks after the Ottawa Marathon.
To make this recipe you will need 1 can of coconut milk, 2-4 tbsp yellow curry paste (depending on how spicy you want it) 1cup of chopped pineapple, 1 cup of frozen peas thawed (they will make it watery if you do not thaw them), 1 package of tofu, a handful of cashews, chopped basil.
Heat the coconut milk in frying pan, whisk in the paste and cook for a few minutes. Then add in the rest of your ingredients. The recipe is easy to customize.
We did not make it spicy because we have two young kids who are sensitive to spicy food. If you like spicy food you will want to add more curry paste. Our kids loved it the way it was. I should also mention that it goes pairs well with a chilled Riesling if you feel like a glass of wine.
With nice weather and bbq season finally upon us I thought I would share a quick and healthy bbq option. BBQ salmon and grilled veggies is always an easy option.
I picked up some salmon filets at the store last night and marinaded them in this sauce. I left the salmon to marinade in the sauce in the fridge overnight.
I find zucchini and eggplant are always good options to cook on the grill. I just cut them lengthwise, brush them with olive oil and toss them on the grill.
Once I got home from my run tonight I had this meal ready in about 10 minutes. I recommend the sauce if you are grilling fish and can find it in your store.