Who knew getting engaged would be so consuming! I can’t believe it’s been 2 weeks since it happened (meaning 2 weeks since my last post!) – it’s still setting in! Dave surprised the heck out of me with the proposal, but I couldn’t be happier or more excited to plan a wedding with the man of my dreams!
Here’s a refreshing salad my mother mentioned she’d made the other night. Perfect for a hot summer day when you’re feeling thirsty and sluggish – four ingredients and that’s it! Even more, it’s so delicious you could eat it as a healthy dessert.
- 1/2 seedless watermelon, cubed
- 1/4 cup chopped fresh mint
- 4.5 oz (130 g) light feta cheese, crumbled
- 2 tbsp balsamic vinegar
- Mix together in a large bowl, chill until serving and enjoy!
Makes 6 servings of about 2.5 cups each.
Per serving: 168 calories, 29 g carbs, 4 g fat, 7 g protein, 2 g fibre
Dave and I had dinner at my cousin Karen and her husband Shaun’s place a few weeks ago in Vancouver. They prepared an unbelievable dinner for us including this light crunchy tangy sweet salad. Who knew 4 ingredients could make such a delightful dish! Make it as a side dish or throw in some chicken, shrimp or fish and make it a meal.
Dave and I were even thinking it’d even make a great popcorn substitute if we cut the jicama and mango a little larger, and if we ever get around to watching a movie…
I had never cooked with jicama (a.k.a. yambean) before and I’m really sorry I’ve been missing out! This stuff is awesome! I’d call the texture a cross between a raw potato and an apple – though more like an apple in terms of water content. It’s ever so slightly sweet and PACKED with fibre. Here’s how it stacks up to 120g each of apples and potatoes:
Jicama Apple Potato
Calories 46 62 83
Carbs 10.6g 17.2g 18.9g
Sugars 2.2g 13.3g 1.2g
Fibre 5.9g 3.9g 2.0g
Protein 0.9g 0g 2.2g
Most people have trouble getting enough fibre into their diets, but this salad contains nearly all of your recommended daily intake (25 g in a 2,000 calorie diet) in one serving. For sure a new staple in my house!
- 2 mangos, julienned
- 2 large jicama, julienned
- 2 limes, juiced
- 1/4 cup chopped fresh cilantro
- Mix in a large salad bowl, serve and enjoy!
Makes 6 servings.
Per serving: 203 calories, 48 g carbs, 1 g fat, 3 g protein, 21 g fibre
Hot summer days call for light summer salads! We were totally craving Mexican food yesterday to go along with all the heat, but figured we’d replace the carbs from the fajita tortilla shells with a couple of Coronas 🙂
- 2 chicken breasts (450 g)
- 1 tsp olive oil
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- 1/4 tsp cayenne pepper
- 1/4 tsp fresh ground pepper
- 10 drops tabasco sauce
- 1 large red bell pepper, seeded and sliced
- 1 medium red onion, sliced
- 1 cup sliced white mushrooms
- 8 cups baby spinach
- 1 medium avocado, sliced
- 60 g light feta cheese
- 1/4 cup chopped fresh cilantro
- 1 lime
- Slice chicken into long strips.
- Heat olive oil over medium-high heat in large frying pan.
- Add chicken strips and stir until all sides are cooked, about 5 minutes. Meanwhile, add in chili powder, cumin, paprika, garlic powder, oregano, cayenne, pepper and tabasco.
- Add bell pepper, onion and mushrooms. Stir and cook until vegetables soften. Remove from heat.
- Divide baby spinach among serving plates and top with chicken and veggies, followed by avocado, feta and cilantro.
- Serve with lime wedge on the side and enjoy!
Makes 4 servings.
Per serving: 386 calories, 18 g carbs (4 g sugar), 14 g fat, 43 g protein, 8 g fibre , 334 mg sodium
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 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.
- Combine olive oil, mustard, lemon juice, garlic and dill. Mix well.
- Toss broccoli, apple and grapefruit in dressing.
- Serve and enjoy!
Makes 2 large servings.
Per serving: 202 calories, 30 g carbs, 10 g fat, 5 g protein, 7 g fibre
Yum yum yum, this dinner was a total winner. I’m not sure it gets much healthier or nutrient-packed than salmon, kale and edamame.
- 1/4 cup frozen orange juice concentrate
- 1/4 hoisin sauce (look for an MSG-free variety)
- 1 tbsp reduced-sodium soy sauce
- 1 tbsp grated ginger
- 1 tsp grated orange zest
- pinch crushed red pepper flakes (optional)
- 4 boneless skinless salmon fillets
- Whisk together orange juice, hoisin sauce, soy sauce, ginger, orange zest and pepper flakes in a small bowl.
- Place salmon and marinade in a large ziplock bag, seal and turn to coat salmon in marinade.
- Refrigerate salmon for at least 30 minutes.
- Prepare salad (below) while fish marinates.
- Remove salmon from refrigerator and arrange on baking sheet sprayed in oil. Broil fish on high for 8 minutes.
- Serve over salad and enjoy!
Makes 4 servings.
Per serving (salmon only): 253 calories, 11 g carbs, 9 g fat, 29 g protein, 1 g fibre
Massaged Kale & Edamame Salad
I won’t post the recipe for this salad on my blog as it is courteous of The Taste Space. Please visit the post here to see this awesome accompaniment to the orange-ginger salmon.
I will add though that I forgot to add the 1 tbsp of sweetener (agave) and found the dressing really didn’t need it, which is perfect in my opinion, as I’m not a fan of agave for health reasons – it being hard on the liver and linked to cardiovascular disease.