Every year on Good Friday I was told "don't forget, you can't eat meat today" and as a good little girl I never questioned my parents I simply went along with it.
nother one of my favorite posts #FitnessFriday 💪😃
#Repost from @toshopoholic I am back to working out on the regular after feeling sick earlier in the month. In honour of Valentines Day and #fitnessfriday here is some pink gear ❤️ @liketoknow.it www.liketk.it/Se8E #liketkit
Happy Valentines Day! ❤️ in keeping with the theme of love and hearts today, We’re showing our heart some love with this egg, avocado on stone milled whole wheat bread with a side of greek yogurt and home made granola. What are you eating today? ❤️
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Sunday night, movie night and Microwave Brown Bag Popcorn…..Perfect!
Ingredients
2 Tblsp popcorn kernels
1 brown paper lunch bag
1 Tsp. Extra Virgin Olive Oil
¼ Tsp sea salt (or a seasoning of your choice)
Directions:
Place the popcorn into the brown bag and fold the top edge down over itself 2-3 times.
Stand the bag in the microwave and cook for 2-2.5 minutes.
Remove the bag once the popcorn starts to slow or stop popping.
Open the bag carefully and drizzle the olive oil inside and toss in the sea salt or other seasonings of your choice.
Re-close the bag and shake.
Enjoy!
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This dish puts the YUM in Yummy!!! AND takes less than 30 minutes to make! Insane, right? Here’s the recipe friends.
Shrimp Scampi with Zucchini Noodles
Ingredients:
2 Tablespoons olive oil
1 pound jumbo shrimp, shelled and deveined
1 Tablespoon minced garlic
¼ teaspoon crushed red pepper flakes (omit if you don’t like a bit of heat)
¼ cup white wine
2 Tablespoons freshly squeezed lemon juice
2 medium zucchini, cut into noodles (You can use a veggie spiralizer or a mandolin)
Chopped parsley, for garnish
Directions:
Place a large sauté pan over medium-low heat. Add the olive oil and heat it for 1 minute. Add the garlic and crushed red pepper flakes and cook them for 1 minute, stirring constantly.
Add the shrimp to the pan and cook them, stirring as needed, until they are cooked throughout and pink on all sides, about 3 minutes. Season the shrimp with salt and pepper and then using a slotted spoon, transfer them to a bowl, leaving any liquid in the pan.
Increase the heat to medium. Add the white wine and lemon juice to the pan. Using a wooden spoon, scrape any brown bits from the bottom of the pan, cooking the wine and lemon juice for 2 minutes. Add the zucchini noodles and cook, stirring occasionally, for 2 minutes. Return the shrimp to the pan and toss to combine. Season with salt and pepper, garish with parsley and serve.
Bon Appetit!
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This Parmesan Roasted Cauliflower dish works double duty as a delicious side to any meal or eat it as a snack. It’s easy to make, healthy and packed with flavour. Just don’t forget the yummy crispy bits on the bottom of the baking sheet!
Parmesan Roasted Cauliflower
Yield: 2-3 servings
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Ingredients
1 head cauliflower, broken down into small florets
2 Tablespoons extra-virgin olive oil
Sea salt & freshly ground black pepper
1 Tablespoon parmagiano-reggiano
Instructions
Preheat oven to 425F.
Toss cauliflower florets with olive oil on a baking sheet. Season well with salt and pepper.
Roast for approximately 45 minutes, tossing every 15 minutes, until cauliflower is soft and nicely caramelized. Toss with parmesan and roast for another 3-5 minutes.
Serve
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This Healthy Bean and Couscous Salad is a flavour explosion that leaves your taste buds cheering. I kid you not, it’s delicious!
Healthy Bean and Couscous Salad
Prep time: 25 minutes
Cook time: 10 minutes
Yield: 8-10 servings
Ingredients
1 ¼ cups Israeli Couscous
1 ¾ cups low sodium vegetable broth
15 oz can garbanzo beans, rinsed + drained
15 oz can black beans, rinsed + drained
1 small shallot, finely chopped or ½ cup green onion, thinly sliced
1 cup unpeeled English cucumber, diced
1½ pint container grape tomatoes, quartered
1 cup carrots, diced
¼ cup fresh parsley, finely chopped
⅓ cup white balsamic vinegar
2 tsp chili powder
1 tsp ground cumin
1 tsp minced garlic
⅓ cup extra virgin olive oil
¼ tsp salt
¼ tsp black pepper
Instructions
Pour the vegetable broth and couscous into a large saucepan. Bring to a boil, lower heat to simmer, cover and cook for 10 minutes until it’s just tender. Drain. Rinse with cold water to cool.
Transfer drained and cooked couscous to a large bowl. Add garbanzo beans, black beans, cucumber, tomatoes, parsley and diced carrots.
Whisk vinegar, cumin, chili powder, salt, pepper and minced garlic in a small bowl. Whisk in extra virgin olive oil.
Pour dressing over the couscous and vegetables. Stir gently to coat all ingredients.
Serve at room temperature or chill in refrigerator before serving.
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Who’s ready for the #Oscars? I am! Getting my popcorn game on tonight thanks to @WilliamsSonoma #PopcornTime #PopcornLove
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Whenever I feel like I’ve celebrated a bit too much or had that pecan tart that was calling my name (it was! True story 😃) I make my Green Goddess Detox Smoothie the next day. No regret, just cleanse ….. So DELISH!
Green Goddess Detox Smoothie
Yield: 2 servings
(make one and save one for later, or the next day.)
1 banana
1 large pear and or green apple
1 cup of spinach
1 cup chopped romaine lettuce
Juice of 2 lemons
1 cup chopped celery
1 Tblsp organic honey
1 Tblsp flaxseed oil
1 cup cold water
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Thanks to @tanseyclaire and @chatelainemag for this AAAAA-MAZING Irish Brown Bead recipe! This delicious recipe is easy, tasty and whole wheat! All wrapped in one greased loaf pan. IT’S A MUST TRY #chatelainemagazine #MarchIssue
#igfood #recipe #health #fabfreshfood #foodie #food #delicious #nutrition #love #cooking #follow #Toronto #igpic #instadaily #cleaneating #beautiful #healthyrecipes #instagood #me #potd #bestoftheday #instafit #healthliving #healthyfood #healthyeating #foodoftheday #yummy #bestoftheday #bread
I found this Baked Salmon and Asparagus in Foil recipe online and I did not have to adjust, or modify it at all. It is deliciously perfect.
Easy to make ✔️
Ready in less than 30 minutes✔️
Flavorful ✔️
Baked Salmon and Asparagus in Foil
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 servings
Ingredients
4 (6 oz) skinless salmon fillets
1 lb asparagus, tough ends trimmed
2 ½ Tbsp olive oil
2 cloves garlic, minced
Salt and freshly ground black pepper
1 lemon thinly sliced
Fresh dill sprigs, or chopped fresh thyme, rosemary or pasley
Directions
Preheat oven to 400 degrees. Cut four sheets of aluminum foil about 14-inch long. Divide asparagus into 4 equal portions (about 8 spears per foil packet) and layer in center of each length of foil. In a small bowl stir together oil with garlic. Drizzle 1 tsp of the oil over portion of asparagus then sprinkle with salt and pepper. Rinse salmon and allow excess water to run off, then season bottom of each fillet with salt and pepper. Layer fillets over asparagus. Drizzle top of each salmon fillet with 1 tsp of the olive oil mixture and season top with salt and pepper to taste. Top each with about 2 sprigs dill and 2 lemon slices (if using fresh thyme or rosemary use about ¾ tsp per each if using parsley use 1 ½ tsp). Wrap sides of foil inward over salmon then fold in top and bottom of foil to enclose.
Place foil pouches in a single layer on a baking sheet. Bake in preheated oven until salmon is cooked through, about 20 minutes. Unwrap and serve warm.
#igfood #recipe #health #fabfreshfood #foodie #food #delicious #nutrition #love #cooking #follow #Toronto #igpic #instadaily #cleaneating #beautiful #healthyrecipes #instagood #me #potd #bestoftheday #instafit #healthliving #healthyfood #healthyeating #foodoftheday #yummy #bestoftheday
Staying hydrated has never looked so pretty. Blackberry infused water. #DIY #VitaminWater
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Tonight’s dinner was …..
Spinach Mushroom and Feta Stuffed Chicken Breast
Yield: 2 Servings
Ingredients
3 tsp olive oil, divided
1 shallot, chopped
1 clove garlic, minced
1 cup crimini mushrooms, chopped
4 cups fresh spinach
1 teaspoon fresh parsley, chopped
½ cup crumbled feta
2 skinless chicken breasts, butterflied
Salt and black pepper to taste
4 Toothpicks
Directions
Preheat oven to 400°F.
Butterfly chicken breasts (Butterfly is simply a fancy word for cutting the piece of meat in half but leaving one side uncut, making it look like an open book).
Heat 2 teaspoons of olive oil a medium sauté pan. Add shallots, garlic and sauté about 1 minute. Add mushrooms and sauté about 2 minutes more. Add spinach, parsley, salt and pepper and cook another minute or until heated through. Remove from heat and mix in the feta.
Season chicken lightly with salt and pepper to taste.
Place ½ of the spinach mixture in the center of the chicken, close and use 2 toothpicks to keep the chicken together. Repeat with the remaining chicken breast.
In the same pan add the remaining teaspoon of olive oil. Place stuffed chicken in the pan and Sear both sides on medium high heat then transfer chicken to an oven safe dish, place in the oven for 12-15 minutes or until cooked through.
#igfood #recipe #health #fabfreshfood #foodie #food #delicious #nutrition #love #cooking #follow #Toronto #igpic #instadaily #cleaneating #beautiful #healthyrecipes #instagood #me #potd #bestoftheday #instafit #healthliving #healthyfood #healthyeating #foodoftheday #yummy #bestoftheday #whatsfordinner #chicken
Going….going…..GONE! Is exactly what happened when I placed this BAKED STEELHEAD TROUT FILLET on the dinner table.
BAKED STEELHEAD TROUT FILLET
Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4-6
Adapted from Cook’s Illustrated
INGREDIENTS
1 Steelhead trout fillet
2-3 Tablespoons olive oil
1 shallot, minced
2 garlic cloves, minced
1-2 Tablespoons fresh
dill,minced or fresh
parsley
salt and pepper to taste
1 lemon + 1 teaspoon of
zest
INSTRUCTIONS
Preheat the oven to 450 degrees. Line a rimmed baking sheet with parchment paper.
In a skillet or small saucepan, add the olive oil, minced shallot and cook on medium heat for about 3 minutes or until the shallot softens.
Add the garlic and the lemon zest, cook for another minute. Cool slightly. Squeeze in half of the lemon juice.
Place the fish on the prepared baking sheet. If it’s really big, lay it diagonally across the baking sheet. Season with salt and pepper.
Spoon the olive oil mixture over the fish.
Sprinkle with half of the minced dill or parsley.
Roast in the oven for 12-17 minutes, depending on how thick the fish is. The best way to check for doneness is to use a fork to gently prick the fish, and if it flakes easily, it’s ready.
Use several spatulas to take the fish off the baking sheet in one piece. (Or cut it into sections, if it’s easier.)
Squeeze the other half of the lemon over the fish and sprinkle with more fresh dill or parsley.
#igfood #recipe #health #fabfreshfood #foodie #food #delicious #nutrition #love #cooking #follow #Toronto #igpic #instadaily #cleaneating #beautiful #healthyrecipes #instagood #me #potd #bestoftheday #instafit #healthliving #healthyfood #healthyeating #foodoftheday #yummy #bestoftheday #whatsfordinner #fish
You guys!!! I’ve been featured in this weeks Gastropost’s food mission “Nice and Toasty” You can see my post along with other Gastroposters at http://gastropost.nationalpost.com Thanks @gastropost for the feature!
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Cutting back on Carbs? I have the perfect recipe for you. Cauliflower “Fried Rice”!!! Oh yes, this dish deserves 3 exclamation marks!!! Top with your protein of choice and enjoy!
Cauliflower “Fried Rice”
Yield: 4 servings
Adapted from Domesticate-Me
Ingredients
½ Spanish onion, finely diced
2 garlic cloves, minced
¾ cup thinly sliced cremini mushrooms (about 5 whole mushrooms)
1 small red bell pepper, diced
1 small japanese eggplant, diced
½ cup grated carrot
1 cup frozen peas (or ½ cup sugar snap peas, chopped)
½ head cauliflower, florets removed
5 tablespoons soy sauce
1½ teaspoons rice vinegar
2 teaspoons fresh ginger, minced
½-1½ tablespoons Sriracha
2 teaspoons coconut oil (in solid form)
2 large eggs
2 tablespoons fresh parsley or basil, chopped
For garnish: (optional)
Scallions, thinly sliced
Instruction
Prepare all of the vegetables, keeping the diced onions and minced garlic separate from the rest of your veggies.
“Rice” your cauliflower. Place cauliflower florets in a food processor and pulse gently until the cauliflower is the size and texture of rice. If you don’t have a food processor you can use a blender and pulse on the chop setting OR use a box grater. Be careful not to over-process or grate your cauliflower too finely, or it will release too much water and get mushy when you cook it.
In a small bowl, combine the soy sauce, rice vinegar and minced ginger.
Heat two teaspoons of coconut oil in a wok or large pan until melted. Add the onions and garlic and sauté for 2-3 minutes until the onions soften and the garlic becomes fragrant. Add the mushrooms, red bell peppers, eggplant, carrot, and peas and sauté for 3-4 minutes until they are just tender.
Stir the cauliflower rice into the sauteed vegetables. Cover and cook for five minutes over medium-low heat. The cauliflower should be tender but not mushy.
Push the rice and vegetables to one side of the pan and crack two eggs in the empty space. Scramble them using a spatula until they are no longer runny. Mix the eggs into your fried rice. Add the soy sauce mixture and chopped parsley and cook for 1 minute.
Serve your cauliflower fried rice garnished with finely sliced scallions if you have them
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