In the New Year I always promise myself Im going to eat better....Im sure we all think of that at some point after the feast on Christmas. For me, its one of the biggest challenges because that usually means cutting down on the things I love....CARBS!
I find myself slowly slipping out of my resolution when I am faced with having to cook one of the easiest family meals...PASTA!
This recipe gives me what I need. This dish satisfy's the craving for the carbs while giving me what I need to feel good and recharged.
The Super Grains Spaghetti from Go Go Quinoa cooks just as fast as my kids favorites but gives you way more out of a "bowl of pasta". With 8 grams of protein, 6 grams of Fibre and 25% of the daily recommended intake of Iron it is healthy, satisfying and so yummy! Lets not forget to mention that its also Vegan, GMO Free, Gluten Free, Rice Free and Corn Free. I know after reading that your thinking "no way it tastes good..." but the truth is, its delicious. Its made with a blend grains and it has nutty flavour to it and pairs so well with this quick and easy Spinach Pesto.
Trying to get something healthy and delicious on the dinner table in under 20 minutes is a struggle...not with this recipe!
1 package of GoGO Quinoa Super Grains Spaghetti
2 Cups of Spinach
1/4 cup Roasted Unsalted Cashews
2/3 cup olive oil
1 clove garlic
1/3 cup Parmesan Cheese (Optional)
Salt and Pepper
~Bring 3-4 litres of water to a boil and add salt
~When the water comes to a boil, add one package of Go Go Quinoa Super Grains Spaghetti
~Cook for 10 minutes until the pasta is al dente
~Drain and rinse the pasta to keep it from sticking
~Add spinach, cashews, garlic and cheese to the food processor and pulse until the mixture is coarsely chopped
~Add the oil and process until fully smooth
~Season with Salt and Pepper
~In a large bowl mix the cooked pasta with the Spinach Pesto and serve
Natalie
It's that time of year again...the days are getting shorter, the splash pad visits have come to an end and the fun of waking up to a veggie garden filled with delicious fruits and veggies are no longer here. It's the time of year when I have a little bit of this and a little bit of that left over. It's easy to make dinner from the garden when you have an abundant amount of veggies but it gets tricky when you have a few basil leaves that still look decent and a few other herbs that are still producing.
It's a very big change for everyone now that school is back and those easy days of just throwing something on the BBQ are not as convenient anymore. It's back to routine and trying desperately to figure out what to make for dinner quickly.
This is a great one pot no fuss and no mess dinner that can easily satisfy the whole family and makes great leftovers. I love this soup because its the perfect one to use the leftover herbs that are still left in the garden. Although pesto is an acquired taste, the buttery potatoes and hearty chicken in this soup really blend well with the pesto and keep the flavour very subtle.
1/2 chopped onion
2 tablespoons canola oil
2 cloves of garlic
4 sprigs of thyme
6 cups of vegetable stock
2 cups of water
1 cup peas
2 cups of EarthFresh Yellow Potatoes
2 tablespoons of pesto sauce
2 cups of cooked chicken
1/2 cup of croutons
1 tablespoon chopped chives
Salt and Pepper
~In a large pot, heat the oil and sauté the onions and the garlic until translucent
~Wash and dry the potatoes then cut into 1 inch pieces and set aside
~To the pot, add thyme and slowly add the vegetable stock and water and bring to a simmer
~Add 1/2 a cup of the peas and set the remaining 1/2 aside
~Add 1 cup of the cubed potatoes and set the remainder aside
~Let the soup simmer for 10-15 minutes until the potatoes are tender
~Using a hand blender, puree the soup until smooth
~Stir in the pesto sauce
~Add the cooked chicken, the remaining peas and the remaining potatoes
~Bring up to a simmer and cook for 10 minutes until potatoes are tender
~Season with salt and pepper
~Top with crispy croutons and a sprinkle of chives
This soup is great for leftovers and you can always use turkey instead of chicken or leave the meat out entirely for an all vegetarian soup!
Natalie
Tis the season...saying goodbye to summer days and hello to cooler nights and in some ways different eating habits. Saying goodbye to summer isn't fun but that doesn't mean we have to say goodbye to quick and easy snacks. In fact, with having to be creative with the kids snacks and my own lunches, now is a good time to as my kids call it "get snack crazy".
Im not a huge fan of avocado, I know!!!! You all saying "WHAT??" But, its the truth...Its not the flavour for me its the texture. The problem is my kids love it...they love it on toast, in guacamole and they love it served halved with a spoon. Its so so so healthy for you, so I try to find ways to incorporate it in my diet but in a sneaky way...and if you have kids who aren't fans of it, this might be a recipe for you to try.
1 can black beans
1 can of peaches and cream corn or 3 ears of corn steamed (scrap off the kernels once cooled)
1/2 avocado cut into cubes
2 tablespoons feta
1 teaspoon chopped parsley
zest of half a lime
juice from half a lime
1 tablespoon of olive oil
Salt and Pepper to taste
~Drain and rinse the black beans and the corn if using canned
~In a bowl, place the beans, corn and avocado
~zest and juice the lime and add to the bowl
~drizzle the olive oil and crumble the feta
~Sprinkle the parsley and gently mix to combine
~Season with salt and pepper
This salsa is perfect to add to grilled chicken or fish or just on its own served with pita crisps or your favorite cracker. It makes a great addition to cooked quinoa or atop a salad for that extra bit of protein.
Natalie
It always makes me chuckle when I try to feed the kids something that they "hate" but seem to "love" as long as its in a different form...For example Chicken Breasts seasoned and grilled on the bbq are not as appealing to them compared to seasoned and grilled chicken on a stick!
It can be frustrating, but now after years of disappointment I laugh...something as simple as a stick is all it takes to get them to eat what Ive been trying and fighting to get them to eat for months...its fascinating isn't it?
So, the jokes on them again...chicken on a stick it is...and they LOVE it!
My kids all have different palates, different likes and dislikes when it comes to seasoning their meat. So, in all honesty chicken skewers are actually a very fun and easy way to accommodate everyones tastes without having to make 2 or 3 different dinners!
Ive included my families three favourite marinades!
Each marinade recipe is fitting for 2 chicken breasts cut into 1 inch pieces. Will make approx. 4 skewers for each marinade. Recipe's can be doubled to make additional servings.
Classic Italian
2 Chicken Breast Cubed into 1 inch x 1 inch pieces
1/4 Cup vegetable oil
1 Tablespoon White Wine Vinegar
2 Tablespoons Chopped Parsely
2 Basil Leaves, chopped
1 Teaspoon of oregano
1 Teaspoon Pepper
2 Teaspoons of Salt
Honey and Ginger Beer
2 Chicken Breast Cubed into 1 inch x 1 inch pieces
1/4 Cup vegetable oil
1/4 Cup Ginger Beer (you can find it at any local grocery, it is non alcoholic)
2 Tablespoons Chopped Parsely
1 garlic clove chopped finely
1 Tablespoon of Honey
1 Teaspoon Pepper
2 Teaspoons of Salt
Turmeric and Smoked Paprika
2 Chicken Breast Cubed into 1 inch x 1 inch pieces1/4 Cup vegetable oil
1 teaspoon mustard
2 teaspoons of Turmeric
2 Teaspoons of Smoked Paprika
1 Teaspoon of Pepper
2 Teaspoons of Salt
~Make each marinade and set aside in bowls
~Cut chicken breasts into 1 inch cubes and divide evenly between the marinades
~Let sit in the fridge at least 1-2 hrs or if possible overnight
~If you are using wooden skewers, soak a minimum of 20 minutes before use to avoid them burning during cooking
~Skewer the meat and preheat the bbq
~Grill and enjoy!
Chicken Skewers are a great left over for topping salads or chopping up for chicken wraps for lunches!
Natalie
ENJOY
Yay! The nice weather is here and the long weekend is coming!
I love this time of year...everyone is getting out the patio furniture, weeding their gardens and getting their veggies planted! Its such a fresh time of year and it makes me want to rush the fruit and veggie season. For me, its my favourite cross over season, I want the comfort food feeling but not the calories. I feel like everything I eat should look like spring...I don't feel like winter food...but Im not yet in the mood for summer salad days either!
This dish is a classic for a reason! Its the perfect go to dinner, its delicious and so so so easy to make. Its the perfect Spring dish for me and my family and it is one of my favourite 30 minute meals. It pairs perfectly with a side salad and makes the best left overs!
My family loves it so much that I shared my 2 pie recipe with you! This way you get 2 pies done at once and you will have plenty for lunches or one for the freezer for a busy week day dinner!
2 Pie Shells (You can use home made pie crust or store bought *Tenderflake Pie Shells)
1 Box of Puff Pastry (2 portions are in one box)
1/2 Stick unsalted butter
1/2 Cup flour
3/4 Cup milk
2 Cups Chicken Stock
1/2 Cup Onion
2 1/2 Cups chopped/shredded Chicken
3 Cups of assorted chopped veggies of your choice (my favourites are pea's, carrots, broccoli, kale, spinach)
1 Egg
2 tablespoons water
~Preheat the oven to 400 degrees
~Remove your pie shells from the freezer and using a fork score the bottom of the shells
~Bake pie shells for 10 minutes just until lightly golden brown and set aside to cool
~In a large pot, melt the butter
~Add the chopped onion and stir until onions are translucent
~Stir in the flour and mix until combined
~Slowly pour in the milk and whisk until combined
~Gently pour in the Chicken Stock and stir frequently until it starts to boil
~Add in your veggies and stir to combine
~Season with Salt and Pepper
~Gently pour mix into both pie shells equally (this recipe is enough for 2 Pie Shells)
~On a lightly floured surface, roll out the puff pastry
~Gently top the pie with the puff pastry and using a sharp knife cut a slit or a 1inch hole in the centre of the pie
~In a small bowl make and egg wash: Whisk the egg and the 2 tablespoons of water
~Using a pastry brush, gently brush the top of the puff pastry, this will create a crisp, golden brown top on your pies
~Bake for 20-25 minutes until golden brown
This recipe is so versatile...using your own mix of favorite veggies makes it perfect for your family and try using left over turkey instead of chicken to cut down the calories!
Natalie
