Archives for posts with tag: lunch

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I recently came across a new cookbook called Food Swings by Jessica Seinfeld. I found some great recipes in her new book and since I love making soups I decided to try this recipe first. I added some vegetable fusilli pasta to make it more of a meal.

INGREDIENTS

3 tbsp extra virgin olive oil

1 medium vidalia sweet onion diced

1 1/2 tsp sea salt

2 large garlic gloves minced

5- 6 cups water

2 – 3 celery ribs cut 1/2″ thick

2 medium size carrots cut into 14/ inch sticks

2 medium zucchini not peeled cut into 1/2″ pieces

1 cup green beans cut into 1″ pieces

2 cups shredded green or white cabbage

1/4 tsp ground black pepper

1 19 ounce can red kidney beans rinsed and drained

1/4 cup of flat leaf Italian parsley

1/2 cup fresh grated parmesan cheese

1 box fusilli pasta

DIRECTIONS

In a medium pot boil salted water and then add a box of dried fusilli pasta. Cook for 10 minutes or until pasta is soft. Drain and set aside. In a separate large pot heat olive oil and saute chopped vidalia sweet onions and 1/2 tsp sea salt. Once onions are fragrant add minced garlic, celery and carrots. Cook for another 4 minutes. Add in zucchini, green beans, cabbage and 5 cups of water. Season with remaining sea salt and ground black pepper. Bring soup to a boil and reduce to medium temperature. Cook for 25 minutes or until vegetables are soft. Combine kidney beans and parsley to the soup and cook for another 10 minutes. Add in pasta and serve with grated parmesan cheese into each bowl. Enjoy!

 

 

 

 

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I purchased the Michael Smith Cookbook called Real Food, Real Good recently and made these easy and delicious burritos. They are a quick meal to make for lunch or dinner. I switched a few ingredients like using brown rice.

INGREDIENTS

2 tbsp safflower oil

1/2 vidalia onion chopped

2-3 garlic cloves chopped

1 tbsp chipotle chili powder

1 tbsp cumin powder

1 19 oz can red kidney beans or black beans rinsed and drained

1 28 oz can diced tomatoes

2 cups water

1 cup brown rice rinsed

1 tsp sea salt

Burrito Toppings

8 large whole wheat tortillas

2 cups shredded cheddar cheese

2 avocados diced

1 handful cilantro

1 cup spicy salsa

DIRECTIONS

In a pot put 2 tablespoons of oil. Saute onions, garlic, chipotle chili powder and cumin on medium heat for 3-4 minutes. Add in kidney beans, diced tomatoes, water, brown rice and sea salt. Bring to a boil then reduce heat to a simmer. Cook for 30 – 45  minutes and then remove from heat covered until juices absorb for another 10-15 minutes. Warm up tortilla on a pan and then add rice bean filling, shredded cheese, diced avocados and cilantro. Roll into a burrito. Serve with sweet potato as a side dish. Serve salsa on the side to dip. Enjoy!

 

 

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I recently bought the summer issue of the Rachael Ray Every Day Magazine for July/August 2016. I found a simple recipe for a cold gazpacho soup that i decided to try. This soup is light and refreshing on a hot summer’s day. A must recipe to try if you like tomatoes. The original recipe called for tomatillos but i substituted them for  regular tomatoes instead. i also didn’t add the bread into the soup.

INGREDIENTS

5  large tomatoes roughly chopped

1 avocado pitted and scooped out of skin

1 small sweet onion roughly chopped

2 large celery sticks roughly chopped

1/2 english cucumber peeled and roughly chopped

1/2 cup flat leaf parsley or cilantro

1 large jalapeno chile roughly chopped

Juice of one lime or 1/4 cup of lemon juice

1-2 large garlic cloves

2 tbsp olive oil

sea salt to taste

1 handful of ice cubes

DIRECTIONS

Puree all ingredients together in a food processor or blender. You might have to do it in two batches. Season with salt. Serve as a side dish or as a main meal with a piece of  your favourite bread. Enjoy!

 

 

 

Smoothie bowls are extremely popular lately. Eating healthy and taking care of your body has become more the norm in today’s fast paced society. Recently my family and I visited several smoothie and juice bars. We tried various smoothie bowls and some interesting drinks. The main ingredient in smoothie bowls is the acai berry. This berry is very high in antioxidants and also contains healthy fatty acids. We decided to go on a hunt to see if we could find the acai berry. We managed to find them in the frozen section at a few health food stores, although we have yet to find them at any of the main grocery stores.  We bought the acai berries twice which has 4 servings in each package but have also used mixed frozen berries to make the same smoothie bowls. They are great for breakfast, lunch or even as a snack. You can add whatever toppings you desire. I made a simple granola to add on top but you can also purchase a ready made one.

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INGREDIENTS

acai berry – 1 package

1 banana

Toppings

granola

blueberries

apples

unsweetened coconut flakes

sunflower seed butter

agave – drizzle if you would like extra sweetness

DIRECTIONS

In a small blender mix frozen acai berry package and 1 banana together until smooth. Take out of blender and scoop into a bowl. Start to place all the yummy toppings. Take your time so it looks as good as it tastes. Enjoy!

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