I’ve received a few requests for more quinoa salad recipes, and the only reason I haven’t posted one sooner is because I like my originals so much (Greek, Mexican, North African) that every time I make a pot of quinoa I want to stick with my old faithfuls! Last Sunday, however, I was ready to branch out. This salad is inspired by one of my favourite appetizers of all time – the antipasto platter.
Oh August, how do I love thee? High temperatures, bright sun, swimming, fresh produce, and just enough of a threat of fall approaching that you don’t take it all for granted. I could bask in the sun all day (with sunscreen on!), and you won’t find me complaining about the temperature, but particularly sweltering afternoons call for a refreshing treat. Enter the Raspberry Watermelon Mint Smoothie.
There is a lot of buzz around so-called “superfoods” these days. One day it’s coconut, the next it’s goji berries. Some people know what the touted health benefits of their favourite fad food are, some just have a vague idea that “it’s supposed to be super good for me.” It is incredible to me how many well-meaning people feel comfortable making claims about these foods with little to no good evidence.
With summer in full swing, all I want for lunch and dinner (and, if we’re being honest, breakfast) is cool, crunchy raw vegetable salads. This confetti salad takes the conventional wisdom of adding color to your plate to heart. Purple cabbage, red and yellow peppers, fresh corn, carrots, celery, cucumbers — we’ve almost got a rainbow on our hands. It’s just as delicious as it is beautiful, and the green dressing is so creamy, perfectly offsetting the crisp vegetables.
I go through “food phases” where I want to eat the same ingredients over and over and everyone around me gets sick of them but I don’t. Right now, it’s spaghetti squash. Making spaghetti and meatballs with it is a classic choice for a reason, but spaghetti squash is so versatile that the possibilities are really endless. Since my other current food obsession is almond butter, I had a very sad jar of neglected natural peanut butter in my fridge that was begging to be used up. Enter spaghetti squash pad thai.
Continue reading Spaghetti Squash Pad Thai
I’m on a major kale kick. Partially for you (recipe testing), partially for me (I’m a self-confessed salad glutton). This simple salad takes advantage of the amazing nectarines that are filling the supermarket shelves, and balances their flavour with a sweet and creamy tahini dressing, almonds and feta. You know you want this.
The spiralizer craze hit just before I went to away to Ireland for med school 6 years ago. I didn’t want to accumulate too much stuff overseas and I was so busy working when I was home in the summers that I didn’t think I’d use it enough. I held off buying one and made due with a julienne peeler to make my “courgetti,” but my spiralizer-envy was sparked again when the Hemsley sisters repopularized spiralizing with “The Art of Eating Well” in 2014. My mom gave me one for my birthday a few weeks ago (she knows me) and when I finally turned that handle earlier this week, I was hooked!
One of my best friends from medical school is from Kuwait. She is an amazing cook and I’ll never forget the first time she cooked for me – lamb kofte. I didn’t get the recipe from her (I want it!), but when I saw this one in What to Cook & How to Cook It: Fresh & Easy I thought of her, and knew I had to make it.
Can you tell that I like smoothies for breakfast? This one has my requisite cup of spinach in it, and is made deliciously creamy with the addition of a tablespoon of coconut oil. If you’re having it alone for breakfast, I’d recommend adding a scoop of protein powder – natural, vanilla, even chocolate would probably taste great with these flavours.
I’m not sure if you were able to tell from the length of my last post, but I am in full-on vacation mode. I’ve saved up some recipes from when I was home to share with you every Friday and, in the spirit of the summer holidays, today I’d like to share my Morning Mojito with you.