We already know that I love to fancy up my grilled cheese. It’s just so much more delicious to add a few complimentary flavours to an already-amazing combo — bread + cheese = heaven!
But what happens when you combine fresh mozzarella, spinach, avocados, and sundried tomato pesto? It’s a happy tastebud explosion!
I’ve realized recently that I like using olive oil when I’m grilling my sandwiches. The oil is healthier than butter or margarine, it’s vegan, and it gives the bread a pleasant crunch without making the sandwich overly greasy. I definitely recommend giving it a try.
Pasta salad is a summer classic. It’s refreshing, filling, and can be healthy as long as you choose the right dressing.
One of my favourite things about making pasta salad is that you can usually enjoy it warm as well as cold. In this salad, all of the vegetables are raw, which means that when you combine them with the freshly cooked pasta, they stay juicy and cold. This creates a nice contrast of textures and temperatures if you’re digging in right away, but this salad is equally tasty once the pasta has cooled completely.
I have been getting into grilled sandwiches a lot lately. Think gourmet grilled cheese, but not necessarily with cheese, and filled with lots of veggies and other delicious things. The possibilities when you’re making sandwiches are pretty much endless, but it’s easy to fall into old routines and get bored quickly, which is why I think grilling your sandwiches adds a new and exciting dimension to the whole process!
This particular grilled creation is packed with healthy spinach, avocado, and homemade hummus, with a touch of sundried tomato pesto for extra flavour. I try to stick to whole grain breads as much as I can, to ensure I’m getting healthy fibre and keeping my refined flour intake low. Plus, the texture of grainy bread goes so nicely with the smooth avocado and hummus.
The great thing about this recipe is that you can substitute a different type of bean dip (white bean dip is an awesome sandwich filling!) and totally different veggies, depending on what’s in your fridge and what suits your fancy at the moment. It’s an awesome vegan/vegetarian lunch option for any time of year.
I would love to throw a lunch or dinner party someday with a huge array of breads and fillings, where everyone could build their own sandwich and then have it grilled. Don’t you think that would be fun?!
I have fallen off my breakfast smoothie wagon lately, although I am still eating breakfast daily! (I am very proud of this.) However, I’ve come up with a new and delicious version of a green smoothie, which I’m happy to share today!
The original clean green smoothie recipe I wrote is still the one I revert to most often when I’m reaching for my blender in the morning. I like its light flavour and texture, and the ginger really gives it some zing! This smoothie is pretty different, as it contains both peanut putter (or your choice of substitute nut butter) and yoghurt. It is heavier and creamier, less fruity, but more protein-packed.
Either way, it’s nice to shake things up a bit and try new ways of getting my metabolism up and running in the morning, so this is a welcome addition to my breakfast rotation!
This week, I am so excited to feature a recipe from my friend Becca. Becca is one of my oldest and dearest friends. We met when we were 15 and we are kind of like soul sisters… the type of friends who lose sight of one another every once in a while, but pick up wherever we left off when we reconnect. We had a wonderful reunion back in February and I’m glad we’re keeping in touch more these days. I absolutely love this girl, and I wish I could be in her kitchen at all times because the type of food she makes is just my style! Perhaps someday the stars will align and we will live in the same city…
Becca also started her very own food blog recently, so you should check her out at The Cozy Kitchen and spread the food blogging love — especially if you’re on a gluten free diet. She’s got you covered, and then some!
In the spirit of St. Patrick’s Day, she has created a detoxifying salad for you… so if you’re planning on having a few drinks tomorrow, keep this recipe in mind as a pre- or post-celebration meal. You may want to use it to nurse your body back to health later.
If you’d like to see the last two installments of Foodie Friend Friday, click here (#1) and here (#2).
When it comes to omelettes, spinach and feta are a classic combination. But when I’m not in the mood to wait for an omelette to cook (read: when I’m too hungry to wait 5 minutes), I toss the ingredients into my frying pan and whip up a plate of scrambled eggs with spinach and feta instead.
When I’m trying to plan my meals for a busy week, I like to prepare a dish that is a complete meal — no need for a side dish means I can grab my food, eat it, and go!
Chili is a classic meal-in-a-bowl because it’s full of vegetables, protein, and — most importantly — flavour. If you can make the time to put everything together, the quick leftovers are totally worth it.
I personally prefer vegetarian chili because I find I’m more creative when it comes to protein source selection; there’s no meat to rely on, so I think about it more and end up with a more balanced, less fatty meal. Generally, I try to aim for 4 to 5 types of beans, plus texturized vegetable protein (TVP), which has a consistency similar to ground beef and works perfectly in vegetarian chili, meatloaf (lentil loaf, anyone?), etc. Even if you are a meat eater, you should consider adding TVP to your diet. A little extra variety never hurt anyone!
Every time my parents visit me, we go to an incredible fine foods store and they buy me a couple of totally overpriced but delicious items to test out. It’s awesome. Last time they came down, I bought a can of tikka masala sauce to make a quick curry with. So, a few days ago, when I was craving a very flavourful meal but didn’t have much time to spend in the kitchen, I grabbed the sauce, some extra firm tofu, spinach, and orzo, and had a fantastic dinner ready in no time!
Okay... so it's a bit brown. But it is SO delicious, I promise!