A few summers ago, I was introduced to the watermelon-mint-feta flavour combination. I love it! Its so fresh and summery. I had my last exam of medical school today, and I feel like a little kid on the last day of school! I needed something to kick start my summer break (which ends at the beginning of July).
You know what is really good? Harissa. It has such a unique taste and a great hit of spice. I made this recipe up while craving a sort of “North African” flavor profile – lemon, parsley, raisins to cut the spice of the harissa. You’re going to like it.
Yesterday I discovered coconut cream. I actually bought it months ago at a health food store (I shouldn’t be left alone in a health food store, there are so many things I want to try! I feel like they on purpose put everything good right at my eye level. It’s bad.). Anyway, naturally I was immensely pleased with my purchase and proceeded to put it in my cupboard and not think about it again until yesterday when I caught a glimpse of the back of my cupboard for the first time since I moved here.
Remember how I said I love all foods Mexican? I wasn’t kidding. I actually can’t get enough. Side note: am I the only one who will fixate on one specific dish and want to eat it every single day for three months and then needs a serious break from it? My current fixation is this salad.
Big news – I decided to branch out from my usual chia pudding recipe for breakfast this morning (I’m really living life to the fullest).
If you need a little afternoon pick me up or a study snack, these are for you. Sweet and satisfying with a hint of cinnamon, they are just so delicious! I also make a chocolate version with unsweetened cocoa powder which tempers the sweetness of the dates, but I also really like how here the natural flavours shine through without being overpowered by the cocoa. That being said, the chocolate ones are incredible.
This is inspired by a Mexican-ish soup in the South Beach Diet Quick & Easy Cookbook which was basically just salsa, broth and a chicken breast. I wanted it to be a bit heartier (obviously) and to pack more of a punch nutrition-wise, so I’ve filled it out with vegetables and beans.
A classic revisited. My Mom makes the best healthy Caesar salad, and she’s agreed to share her recipe with everyone. You probably have all of the ingredients for the dressing already. My mom whisks the dressing in a bowl and then soaks her croutons in it. My healthy croutons don’t hold up that well to the soak. I blend the dressing with 2 Tbsp parmesan to amp up the creaminess factor. Both ways taste great! Our family has a bit of a garlic problem (well we don’t think its a problem, but only because we all love it!), so with the garlic I’d say start low and go slow.
I usually like my smoothies with all “real food” ingredients, but when my fridge is looking particularly desolate I reach for the protein powder. I like whey isolate because it makes your smoothie creamy. So creamy, in fact, that I tend to sub water for my usual almond milk (also when my fridge is empty, I have no almond milk). 20g protein plus berries, spinach & chia – the week is off to a good start!
This salad is a mix between a classic Greek salad and tabbouleh, but I subbed the bulgur with healthier quinoa. If you have cooked quinoa on hand it takes no time to make. If you don’t, it will still be easy but will take 20 minutes including the quinoa cooking time (that’s still pretty good!). I used to make a batch of quinoa at the beginning of the week, but lately I must admit I’ve been buying pre-cooked packages that take 2 minutes to cook. I’ll try to be more organized after exams!