Waking up early on a Saturday to make these is worth every bite. These quick and healthy chocolate pancakes made with almond milk or soy milk are more satisfying than anything you’ll pour out of a box. Continue reading “Chocolate Almond Milk Pancakes”
Here’s a quick and easy couscous salad recipe. Mixing everything with fresh arugula and spinach stretched out the ingredients so we were able to get two delicious meals from the recipe.
This was a great meal for a hot summer night, and was even better the next day after the flavours had soaked in. Add some sliced avocado for and put into a whole wheat pita with humus for lunch the next day. Yummers.
Mediterranean Couscous Salad
1 cup couscous
1 big clove garlic, minced
1 roma tomato, finely chopped
1/2 cup each of cucumber, red, yellow, and orange peppers, finely chopped
red onion, finely chopped (to your taste)
4-5 depitted olives and a splash of olive juice
a big handful each of arugula and spinach
juice from half a lemon. Garnish with extra lemon slices and/or zest
fresh feta, to your taste.
2 tablespoons chopped fresh parsley
Salt and pepper to taste
2-3 tablespoons olive oil
Pour 1 cup uncooked couscous into 1 cup salted boiling water. Remove from heat and let stand for 3 minutes. When cooked, drizzle with olive oil and fluff with a fork.
Chop tomatoes, cucumber, peppers, olives, and onion to similarly sized pieces. Add vegetables to couscous along with minced garlic, parsley, crumbled feta, and the juice from half a lemon. If you’ve bought bottled olives, adding a splash of the juices extends the flavour without having to use a lot of olives.
In a large salad bowl pour two tablespoons olive oil over arugula and spinach. Add couscous and mix. Salt and pepper to taste, garnish with lemon zest or additional lemon wedges.
I had every intention of making my own rosemary/garlic/thyme/lemon chicken, even bought all the ingredients… then I stumbled upon Jackson’s Rotisserie at The Public Market and everything smelt so good and it was all ready to eat … so I caved a bought a pre-made chicken. It was delicious, but next time I will make my own.
So the Kale Chip bandwagon rolled by I thought, why not jump on and see what this ride is all about?
This immensely healthy vegetable is chock-a-block full of antioxidant properties, vitamins K, A, C and manganese (just to name a few). The leafy vegetable is sort of having a “moment” in the food fandom, with bloggers describe kale chips tasting “just like potato chips!”. This is absurd and absolutely not true.
Consistency wise these were awesome, very light and flaky in your mouth, without inciting the guilty after effects of potato chips. Though kale absorbs the flavours you season it with, it does retain somewhat of a nutty earthy flavour, like raw broccoli.
Garlic and Parmesan Kale Chips
1 bunch of Kale
1 1/2 tbsp extra virgin olive oil
3 cloves garlic, minced
2 tbsp Frank’s Red Hot Sauce
Sea Salt to taste
Pepper to taste
Parmesan cheese to garnish
Preheat oven to 375°F.
Wash kale and thoroughly dry. Separate kale leaves from the stem, then using a bowl or seasoning bag toss kale leaves in olive oil, garlic, and Frank’s. 2 tbsp wasn’t enough to make them spicy, but the flavours were nice.
On an oven tray evenly distribute kale leafy side up. Bake for 10 minutes.
Remove from oven and season to taste with parmesan cheese ( I also sprinkled some paprika).
Return to oven and cook for 2 more minutes.
NOTE: Burnt kale tasted very bitter, so keep a watchful eye on your chips!!!
Lemon Dill Dressing
3 tbsp olive oil
2 tbsp lemon juice
1 tbsp chopped fresh dill
1 garlic clove, minced
Whisk together ingredients and serve. I used this over couscous, very yum. To add some colour garnish your salad with grated raw beets, delicious not to mention beets are good for digestion and hinder garlic breath.