Man is this post overdue! The past month went by in a flash, but not without some great memories: bike riding around one of the world’s greenest cities (Copenhagen), lunch at the world’s best restaurant (Noma), catching up with the best of friends (Stockholm), exploring one of the greatest capitals (Washington), and running a 10K PB through the Rockies (Banff).
Needless to say, I haven’t had much time in the kitchen, so Just Indulgence has been rather neglected. But I’m back home and back at it with a phenomenal recipe: creamy avocado dip!
I was not expecting this dip of a few veggies, avocados and greek yogurt to come out so decadent, but after tasting the spatula I was honestly torn between jumping for joy and going in for a re-dip. So huge thanks to Dave’s mom, Janis, for the recipe book that inspired such a beautiful creation.
I cut recipe’s salt in half and replaced the sour cream with non-fat greek yogurt, which couldn’t be a better substitute – you cannot tell the difference! Plus it dilutes the heavy avocado calories and adds a punch of protein. Serve over rice cakes, on a sandwich, with veggies and pita chips or basically anywhere you’d throw traditional guacamole and you’ll honestly never go back!
A little tip to keep the avocado from going grey: save the pits and plop them into the finished dip. I have no idea how it works, but it’ll sure save the ascetics of your dip!
1 medium shallot, chopped
1 medium jalapeno, seeded and chopped
1 large garlic clove
1/2 lime, juiced
1/2 tsp salt
1/2 cup 0% fat plain greek yogurt
2 avocados, pitted and peeled
Toss shallot, jalapeno, garlic, lime juice and salt into a food processor and blend well.
Add greek yogurt and blend until smooth.
Add avocados and blend until smooth.
Refrigerate 30 minutes before serving and then enjoy!
Makes 2 1/2 cups.
Per tbsp: 19 calories, 1 g carbs, 2 g fat, 1g protein, 1 g fibre
I came across a package of miso in the grocery store a couple of weeks ago and couldn’t leave without it. Miso is one of my favorite restaurant flavours, plus it benefits from various enzymes, probiotics and vitamins, so I figure I had better explore its wonders in my own kitchen.
This salmon came out perfectly and was so easy to make that I would do it every night from now on but sadly that wouldn’t do much for this blog…
1 lb (450 g) wild salmon
2 tbsp light miso paste
1 tbsp rice vinegar
1 tbsp light soy sauce
1 tbsp minced ginger root
1.5 tsp sesame oil
5 drops hot pepper sauce
pepper to taste
pinch sesame seeds
Place salmon fillet on baking sheet lined with parchment paper.
Mix remaining ingredients, except sesame seeds, in a small bowl.
Brush salmon with light layer of glaze.
Broil on high for 8 minutes.
Garnish with sesame seeds, serve with rice and steamed Chinese broccoli or bok choy, and enjoy!
Makes 4 servings.
Per serving: 200 calories, 4 g carbs, 9 g fat (the healthy kind!), 23 g protein, 1 g fibre
Yesterday I biked ALL the way to the grocery store (okay, it was only 15 minutes) to find they didn’t have the large whole wheat pitas I was excited to use as pizza crust. So what’s a health nut to do? Not compromise with white flour pitas, that’s for sure! Nope, they actually got a whole lot healthier and lower calorie (only 100 per piece) with zucchini!
I had remembered seeing a zucchini pizza go by on my pinterest feed, so I figured it was a good time to check it out. The verdict is: total winner!
2 medium zucchini
olive oil spray
1/2 cup pizza sauce
4 sticks turkey pepperoni (120 g)
8 cherry tomatoes
1/2 small red onion, thinly sliced
120 g light mozzarella, shredded
red pepper flakes, to taste
Cut zucchinis lengthwise into four slabs.
Place on baking sheet covered in parchment paper and spray lightly with olive oil.
Broil on high until they just start to brown, about 8 minutes.
Remove from oven and cover with toppings.
Broil on high until cheese browns.
Sprinkle on red pepper flakes, serve and enjoy!
Makes 8 “slices”.
Per slice: 100 calories, 8 g carbs, 5 g fat, 8 g protein, 2 g fibre
I can’t tell you how excited I am to make this post! This recipe is held very dear to me as it’s what Dave and I eat without fail every morning for breakfast.
I often hear people say they just don’t have time to do a hot breakfast in the morning, but the trick is to make everything the night before so that breakfast makes itself while you get ready for the day with literally a flick of a switch and a couple of stirs.
With such little hassle there’s no reason not to take advantage of a hot and healthy breakfast. A big bowl of oats is such a comforting way to start off your day (we all deserve a little spoiling) and with all that water, fibre and protein pumping through you, you’re sure to stay full well into late morning. Oatmeal (plain instant or large flake) itself is a super healthy breakfast option as a whole grain packed with heart-helping fibre, but I find the steel cut variety, being the least processed of them all, also offers a thick, hearty, chewy texture that’s truly hard to beat.
And what’s a bowl of oats without a super sidekick of protein!
1 cup steel cut oats
1 granny smith apple, chopped
1 very ripe banana, sliced
3/4 cup blueberries (I keep a bag of frozen on-hand at all times)
1 tbsp ground cinnamon
2 cups water
1/2 plain low fat yogurt
3/4 cup (366 g) egg whites
Assemble all ingredients but yogurt and egg whites, in a medium pot, mix well, cover and let soak over night. The soaking isn’t necessary, but it sure beats chopping and measuring in the early morning!)
Pour egg whites into a microwave-safe dish. Store in fridge over night.
First thing when you wake up in the morning, take egg whites from fridge and place into microwave.
Stir oats and cook at temperature 3 (low-medium). Go hop in the shower and get ready for the day!
Stir once after 30 minutes and let cook for 1o more minutes, stirring every 5 minutes. Reduce heat to low to keep warm until you’re ready to serve.
Microwave eggs on high for 4-5 minutes, depending on your microwave.
Use a fork to release egg from edges of dish. Turn dish upside down onto plate and divide into servings.
Crack a whole lot of pepper on the eggs for flavour, or explore your spice cupboard.
Place oats in serving dishes and top with yogurt.
Serve and enjoy the best way to start the day!
Makes 4 servings (of which Dave eats 3!).
Oats & Yogurt
Per serving: 249 calories, 47 g carbs (11 g sugars), 3 g fat, 7 g protein, 8 g fibre
Per serving: 43 calories, 10 g protein and that’s it!
I wanted a super light and juicy salad to accompany the dense savoury crispy garlic mint pressed tofu I made for dinner tonight. This salad worked great, beautifully contrasting the garlic and mint flavour with one of dill and mustard.
3 cups broccoli, bite-size pieces
1 apple, chopped
1 grapefruit, peeled and chopped
1 tbsp olive oil
1 tbsp grainy dijon mustard
1/2 lemon, juiced
1 clove garlic, crushed
1 tbsp fresh chopped dill
Microwave broccoli on high for 3 minutes. Chill in refrigerator for at least half an hour.
This was one of those use up the leftovers in your fridge kind of stir frys. I wanted to keep it really light and low-calorie as I had eaten about half a Terry’s Chocolate Orange (thanks for nothing, Mom) yesterday afternoon and was feeling pretty guilty…
1 chicken breast
1 tbsp olive oil
2 cloves garlic, minced
1 tsp minced fresh ginger
2 leeks, sliced
2 baby bok choy, chopped
1 red pepper, chopped
pepper to taste
Cut chicken breast into bite size pieces and cook in olive oil over medium heat until no longer pink, about 5 minutes.
Add garlic, ginger and leeks and stir for 3 minutes.
Add bok choy and peppers and cook until softened.
Turn heat off, squeeze in lemon juice and grind in pepper (I like to hammer it with TONS of pepper).
Serve over quinoa, rice or any other grain you like!
Makes 2 servings.
Per serving: 293 calories, 21 g carbs (8 g sugar), 11 g fat, 30 g protein, 3 g fibre
Yesterday was National Pita Day according to Extreme Pita (half price pitas all day with proceeds going towards the Heart & Stroke Foundation) so Dave and I resolved to eat pitas for all three of our meals. Sadly our plan was foiled as upon arrival for the final pita of the day we are greeted by a glowing neon “CLOSED” sign. Still hungry and not willing to sink to Subway for dinner, I had to improvise with what little was left in the fridge at home… and it turned out great!
1 tbsp olive oil
2 tsp minced garlic
1 inch ginger, thinly sliced
1/2 onion, sliced
2 cups sliced white mushrooms
1/2 green pepper, sliced
1/2 head red cabbage, sliced
1 package (350 g) extra firm tofu, cubed
1 cup cooked quinoa
1 tsp red chili flakes
1 lime, juiced
1 tbsp soy sauce
Heat oil over medium heat. Sauté garlic, ginger, onion for 2 minutes. Add mushrooms, peppers and cabbage and cook until peppers and cabbage soften.
Add tofu, quinoa, chili flakes, lime juice and soy sauce and stir for 3 minutes.