This has been a great summer for salads in Kaleigh’s Kitchen. Nothing inspires me to make new recipes like cooking for friends and family, and this amazing salad is no exception. I was making a salad for a family get together (that’s my gorgeous cousin Kelly in the main photo!), and wanted to keep the flavours vibrant and summery, while still packing a nutritional punch with lots of kale. As I had a punnet of raspberries, I decided to try my hand at a homemade raspberry vinaigrette. It did not disappoint!
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
This green “milkshake” is about to change the game. Its a great starter smoothie for a green-drinks novice, or for someone like me who wishes they could but just can’t get their palate around grassy drinks. You’d never guess its colour or nutritional profile (vegan and no added sweetener!) based on the vanilla milkshake-like taste, but that lovely green certainly makes you feel very virtuous in the morning.
This lentil dip / salsa speaks for itself. I like to serve it with Tostitos Scoops as a snack or an easy appetizer. Its also good on its own over quinoa or greens, to make a light lunch.
This smoothie is for those of us who love the classic “breakfasty” taste of orange juice in the morning but want a fiber-rich, nutrient-packed, on-the-go breakfast.
I am eating these as I write this post. They are the perfect balance of being (a) so-good-I-can’t-imaging-getting-sick-of-them, (b) easy-enough-to-make-in-20-minutes-and-you-probably-have-all-the-spices-already and (c) just-too-much-work-to-make-often-enough-to-get-sick-of. Are you sold? Then go buy some ground turkey.
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.
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.