Feel Good 5 Grain Salad

After literally being stuffed myself from all the turkey, Its time to get back on track.  Its hard after you've eaten such hearty meals for an entire week.  But before the cold weather comes and I start craving all that yummy, high calorie comfort food I have to at least try...

This recipe does just that...its satisfying, flavourful and low calorie. Which lets all be honest, we may have all had a little too much dessert over the weekend.  So, chances are we could all use a low calorie meal this week.

GoGo Quinoa has been stocking the shelves of grocery stores for years, they never disappoint with their line of products.  With the Granissimo, its 5 grains; quinoa, amaranth, long brown rice, green split peas and wild rice.  With 3g of fibre and 7 g of protein you have everything you need to feel good and satisfied. Not to mention that its Vegan, Organic and Gluten Free.

I love to add this recipe to the top of my salads for lunch, that extra protein and flavourful salad leaves me actually wanting a salad for lunch and dinner!

1 cup of Granissimo (or Quinoa)
2 cups of Chicken Stock or Water
5 Sprigs of Asparagus
1/2 yellow pepper
1/2 orange pepper
1 zucchini
1/2 onion
1/2 cup tomato sauce
Salt 
Pepper
1 tsp dried oregano


~Cook the Granissimo:
Bring Chicken stock OR water to a simmer
Add the Granissimo
~Cook 8 minutes on high, or 5 minutes on low

~Grill the all the veggies (asparagus, peppers, zucchini and onion) for a few minutes on each side until tender
~Chop the grilled veggies into bite sizes pieces and set aside
~In a large bowl, toss the Granissimo, veggies, sauce and oregano together until combined
~Season with Salt and Pepper

This side tastes divine warm or chilled.  It stores well in the fridge for up to 3 days and compliments any protein.  Double the recipe to have extra leftovers for lunches, or tomorrow's dinner!

This is also a great recipe to make with leftover grilled veggies! Anything you have leftover from the grill the day before, chop up (keeping the ratios the same as the recipe calls for) and you have 2 dishes from one meal!



Natalie

Fingerling Potato and Squash Salad

This is my favourite time of the year!  Not only is the sun still shining but there is something about that September breeze thats makes me smile.  Even though the weather is still so beautiful, I can't help but notice the grocery stores are already stocked with Squash and Pumpkin.

It puts me in the mood for comfort food, but I still feel like taking advantage of the weather and don't feel like a warm fuzzy meal yet.

This salad is the perfect way to combine the seasons.  Its light, fresh, simple and of course delish!
It covers all the bases...warm, light and still filling enough to be a meal but light enough to ease myself into the Fall habit of comfort food.

Not to mention, Its a chance for you to use Fingerling potatoes in a different way, instead of traditionally roasting them and serving them aside your meat.  They are creamy, light and so full of flavour and make themselves the star of this dish.

6-8 EarthFresh Fingerling Potatoes
1 Acorn Squash
2 tablespoons of Canola Oil
4 cups of Arugula
1 Lemon
1 teaspoon of mustard
2 Sprigs of Fresh Basil
3 Tablespoons of Olive Oil
1 Tablespoon of White Wine Vinegar
Pinch of Salt
Pinch of Pepper
Pinch of Parsley



~Preheat the oven to 400 degrees
~Slice each fingerling potato in half lengthwise
~Cut the squash in half and remove the seeds
~Thinly slice one half of the squash
~Line a baking sheet with parchment paper
~In a bowl, toss the potatoes, squash slices and squash seeds with the canola oil and season with  a pinch of salt, pepper and parsley
~Place the potatoes, squash and the seeds on the baking sheet
~Bake at 400 degrees for 15-20 minutes or until potatoes and squash are golden brown
~In a large bowl, toss the arugula, potatoes and squash together with the dressing and top with the toasted squash seeds

Dressing
~Finely chop the basil
~Zest of half the lemon
~1 teaspoon of mustard
~pinch of salt
~pinch of pepper
~In a bowl combine the Olive oil, Vinegar, Zest and whisk in the mustard until combined.  Add the chopped basil and season with salt and pepper


This a perfect combination with any hearty greens.  If your looking for an alternative to the Arugula, Spinach is another great option for this salad.  

Natalie

Dill Pickles

Making your own Dill Pickles

If you have your own garden and plant cucumbers I'm sure by now your summer fetish with Cucumber Salad has come to an end.  But with all this warm weather your still left with a few.  Here is a great Dill Pickle canning recipe to use up all those extras.

Even if you don't have a garden, the grocery stores are filled with pickling cucumbers for you to purchase and its definitely worth it to make them yourself. This is cost efficient and fresh.  No additives or preservatives and you will have your own cans to share with friends and family and store for the Fall.

Prepare your cans by ensuring they are cleaned thoroughly and dried.  Bring your canning pot or large pot of water to a boil while preparing the recipe.

This recipe makes 4-6 Jars

20-30 Small Pickling cucumbers or a small bushel from the grocery store or market
4 Cups of White Vinegar
4 Cups of Water
8 tablespoons of pickling salt
12-18 Heads of Fresh Dill
4-6 Cloves of Garlic

~Fill a large stock pot with water...one thats large enough to fit your Mason Jars for the boiling process
~Wash and dry your cucumbers
~Trim the stems (if there are any) off each cucumber and slice in long strips (the size is up to you...however big or small you prefer your pickles)
~In another large pot combine the vinegar, water and salt in a pot and bring it to a boil
~Place three heads of Dill and one head of Garlic in each jar and pack the sliced cucumbers into the jars
~Gently pour the hot mixture evenly into each jar. Make sure you leave ample space so that it doesn't overflow.  I like to leave an inch or so from the rim. Place the seals and lids on each jar and gently lower into the pot of boiling water.  Make sure each jar is submerged
~Sometimes the garlic can alter its colour, that's just the reaction from the vinegar.  It won't change the flavour in any way.  Ive tried this recipe with a few different salts and I highly recommend you use pickling salt.  The others didn't have enough flavour and turned the liquid cloudy.
~Jars should boil for a minimum of ten minutes then can be cooled to room temperature and stored in the fridge or cellar


If your thinking how can I make these my "own" version then don't be afraid to experiment.  I like to throw a hot chili pepper (seeds and all) into one or two jars for the adults.  Its the perfect accompaniment to your cheese or meat platters and makes the perfect touch to your next burger!



Natalie

Margarita Lime Chicken

Let's face it...at this point the summer bbq's need a face lift...or a new twist!

I don't know about you, but for me, at this point in the summer I'm starting to feel the burn!

I have three active kids that wake up every morning begging to do something fun, and I gotta be honest Im pooped!

Its the same with our meals...they LOVEEEE burgers on the bbq or chicken lathered in bbq sauce....but I like to switch it up.  This Margarita chicken is just what I needed to remind me that summer is not over...not even close! (and this makes having Tequila with my dinner acceptable)

4 skinless boneless chicken breasts
1 tablespoon canola oil
1 tablespoon of honey
2 tablespoons Tequila
Zest of 2 limes
Juice of 2 limes
1/3 cup chopped Cilantro
1 teaspoon of coarse salt



~In a bowl whisk oil, honey, tequila and salt until combined
~Zest and juice the limes over the bowl and whisk again to combine
~In a freezer bag, place the chicken breasts, the marinade and the cilantro inside. Seal the bag, releasing all the air and massage until the chicken is evenly coated
~Refrigerate for 15-20 minutes
~Grill the chicken until tender and the juices run clear


This chicken is begging for a Mexican side dish.  Cilantro infused rice or black bean salsa is the perfect side to this dinner!


Natalie

I "beet" your gonna love it!

Summer is here and easy recipes are the way to go!
Beets are the healthiest food in the world! Yup...you head me and this is the only way I can get them into my kids!

They are a source of manganese, folate, potassium and copper as well as magnesium, vitamin C, iron and vitamin B6.  For me thats equivalent to a multi vitamin!  But, they have a very earthy taste and it can be challenging to get them into the kiddos.  

This recipe hides them well...as well as I can at least...without compromising their nutritional value.  Its a fun way to eat them and the tart apple compliments them perfectly!

If you want, you can change the ratio of apple to beets in this recipe if your nervous that the kids might find out what your up too! 

2 Red Beets 
1 Yellow Beet
2 Granny Smith Apples
2 tablespoons of Olive Oil
1 1/2 tsp of Apple Cider Vinegar
Pinch of Salt
Pinch of Pepper


~Remove the skins of the apple using a vegetable peeler and  do the same for the beets
~Using your box grater, grate both the apples and the beets one at a time (excluding the core and the seeds)
~In a bowl, whisk the oil, vinegar, salt and pepper and add the grated apple and beets and mix to combine
~Chill and serve!


~This is the perfect picnic take along side slaw! I enjoy a little crunch so I top my portion off with chopped walnuts...but any earthy nut will work well if you need a little texture!

Natalie