Gastronomy and Life's Other Pleasures

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Posts tagged healthy

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Weekday lunches: quinoa salad served over spinach
During the last few grueling weeks of cold, snow and general yucky weather, all I was craving was the fresh, bright flavours of salad. I think my tastebuds were trying to demand that springtime get its butt to Ottawa and fast!
So I turned to my newest cookbook (see here) for some inspiration and found this delicious quinoa salad. It has colourful veggies, seeds and quinoa, all tossed in a fresh, homemade vinaigrette.  I decided to serve the quinoa salad on top of a bed of baby spinach to add some green goodness.  This salad totally quenched my craving for the fresh and bright flavours of spring!
Quinoa salad - adapted from the Toronto Star Cookbook  by Jennifer Bain
Ingredients
- 1 cup water
- 1/2 cup organic quinoa (I used Bob’s Red Mill)
- 1 large carrot, shredded
- 1/2 red bell pepper, diced
- 1/4 cup dried cranberries
- 1/4 cup pepitas (raw pumpkin seeds)
For the Dressing
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1/2 tsp low sodium soy sauce
- 1/2 tsp honey
- salt and pepper to taste
Directions
Make the quinoa: bring the water to a boil, lower the heat to medium and add the quinoa.  Cook for about 12 minutes, or until all of the water is absorbed.  Remove from heat and keep covered for about 15 minutes.
Make the dressing: combine all ingredients in a bowl and whisk until well mixed.
Toss carrot, bell pepper, cranberries and pepitas in another bowl.  Add cooled quinoa and dressing and toss.  Serve on top of a bed of fresh baby spinach or as is.
I ate this over a span of a few days for my work lunches and the flavours got better as the mixture had a chance to rest and mix together.

Weekday lunches: quinoa salad served over spinach

During the last few grueling weeks of cold, snow and general yucky weather, all I was craving was the fresh, bright flavours of salad. I think my tastebuds were trying to demand that springtime get its butt to Ottawa and fast!

So I turned to my newest cookbook (see here) for some inspiration and found this delicious quinoa salad. It has colourful veggies, seeds and quinoa, all tossed in a fresh, homemade vinaigrette.  I decided to serve the quinoa salad on top of a bed of baby spinach to add some green goodness.  This salad totally quenched my craving for the fresh and bright flavours of spring!

Quinoa salad - adapted from the Toronto Star Cookbook by Jennifer Bain

Ingredients

- 1 cup water

- 1/2 cup organic quinoa (I used Bob’s Red Mill)

- 1 large carrot, shredded

- 1/2 red bell pepper, diced

- 1/4 cup dried cranberries

- 1/4 cup pepitas (raw pumpkin seeds)

For the Dressing

- 1 tbsp olive oil

- 1 tbsp lemon juice

- 1/2 tsp low sodium soy sauce

- 1/2 tsp honey

- salt and pepper to taste

Directions

Make the quinoa: bring the water to a boil, lower the heat to medium and add the quinoa.  Cook for about 12 minutes, or until all of the water is absorbed.  Remove from heat and keep covered for about 15 minutes.

Make the dressing: combine all ingredients in a bowl and whisk until well mixed.

Toss carrot, bell pepper, cranberries and pepitas in another bowl.  Add cooled quinoa and dressing and toss.  Serve on top of a bed of fresh baby spinach or as is.

I ate this over a span of a few days for my work lunches and the flavours got better as the mixture had a chance to rest and mix together.

Filed under food salad lunch healthy quinoa carrot red bell pepper dried cranberries pepitas vinaigrette Toronto Star Jennifer Bain recipe cookbook

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Weekend baking: apple cinnamon oatmeal muffins
I like to keep a stash of healthy muffins in the freezer to toss in my work lunches.  Sometimes my craving for something baked to go with my morning coffee is just too overwhelming to ignore, and having one of these little gems on hand to satisfy my craving is for the best.
I came across this recipe on the lovely Steph’s Bite by Bite blog, and you can click on my photo above to link to her site.  I followed her recipe as written with two exceptions: I used regular milk (instead of almond milk) and I used vegetable oil (instead of canola oil).
These are definitely healthy muffins, but I think they’re great!  I like the flavour and texture (the texture is a bit more dense) and they aren’t too sweet, which I prefer.  A great snack and baked good to pair with your morning tea or coffee!

Weekend baking: apple cinnamon oatmeal muffins

I like to keep a stash of healthy muffins in the freezer to toss in my work lunches.  Sometimes my craving for something baked to go with my morning coffee is just too overwhelming to ignore, and having one of these little gems on hand to satisfy my craving is for the best.

I came across this recipe on the lovely Steph’s Bite by Bite blog, and you can click on my photo above to link to her site.  I followed her recipe as written with two exceptions: I used regular milk (instead of almond milk) and I used vegetable oil (instead of canola oil).

These are definitely healthy muffins, but I think they’re great!  I like the flavour and texture (the texture is a bit more dense) and they aren’t too sweet, which I prefer.  A great snack and baked good to pair with your morning tea or coffee!

Filed under food baking muffins healthy apple cinnamon oatmeal flour whole wheat flour recipe blog Steph's Bite by Bite

23 notes

Weekday lunches: kale, bacon and white bean smash
Is this a pretty little dish or what?  I was looking to try something completely different for my weekday lunches recently, so when I stumbled across this recipe on the President’s Choice website, I decided to give it a try.
This dish is very simple, and uses many pantry staples like canned tomatoes and beans.  But its flavour also comes from a few fresh ingredients, like bacon, onions and the superstar veg kale! I have a rough time digesting raw veggies (TMI?) so I have been looking for ways to incorporate cooked kale into my daily diet. This recipe is excellent for that since, as you know, greens tend to wilt down quite a bit, so a LOT of kale becomes a little after being heated ever so slightly!
This recipe is fantastic! It is simple, quick, healthy and delicious.  I found that the flavours were even better the next and subsequent days.  I’d even recommend waiting to eat this until the day after you make it!  Click on my photo above to link to the recipe - I made it exactly as described on the President’s Choice website.  This is the perfect light stew for a cold late winter morning! (Yes, I know, it is spring, but not in Ottawa!)

Weekday lunches: kale, bacon and white bean smash

Is this a pretty little dish or what?  I was looking to try something completely different for my weekday lunches recently, so when I stumbled across this recipe on the President’s Choice website, I decided to give it a try.

This dish is very simple, and uses many pantry staples like canned tomatoes and beans.  But its flavour also comes from a few fresh ingredients, like bacon, onions and the superstar veg kale! I have a rough time digesting raw veggies (TMI?) so I have been looking for ways to incorporate cooked kale into my daily diet. This recipe is excellent for that since, as you know, greens tend to wilt down quite a bit, so a LOT of kale becomes a little after being heated ever so slightly!

This recipe is fantastic! It is simple, quick, healthy and delicious.  I found that the flavours were even better the next and subsequent days.  I’d even recommend waiting to eat this until the day after you make it!  Click on my photo above to link to the recipe - I made it exactly as described on the President’s Choice website.  This is the perfect light stew for a cold late winter morning! (Yes, I know, it is spring, but not in Ottawa!)

Filed under food lunch stew recipe President's Choice pc.ca kale bean tomato garlic onion healthy bacon

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Weeknight supper: honey dijon baked salmon with walnuts
One of the quickest weeknight dinners that I know how to make is baked salmon.  Pair it with a salad, and voila: dinner is ready!  The other great thing about salmon is that it can be seasoned with so many different flavours to keep your taste buds interested.  
One recent weeknight (while the husband was filling his craving for a pizza) I decided to top my salmon with a mixture of honey Dijon mustard, honey, salt and pepper, and then top it with chopped walnuts.  I baked it at 425° for about 15 minutes (bake for more or less time depending on how well done you prefer your salmon - I don’t mind if mine is just slightly underdone in the middle) and served it with a side of Farm Boy’s freshly prepared Mediterranean orzo salad.  This is definitely one of my new favourite ways to season my salmon!  What’s yours?

Weeknight supper: honey dijon baked salmon with walnuts

One of the quickest weeknight dinners that I know how to make is baked salmon.  Pair it with a salad, and voila: dinner is ready!  The other great thing about salmon is that it can be seasoned with so many different flavours to keep your taste buds interested.  

One recent weeknight (while the husband was filling his craving for a pizza) I decided to top my salmon with a mixture of honey Dijon mustard, honey, salt and pepper, and then top it with chopped walnuts.  I baked it at 425° for about 15 minutes (bake for more or less time depending on how well done you prefer your salmon - I don’t mind if mine is just slightly underdone in the middle) and served it with a side of Farm Boy’s freshly prepared Mediterranean orzo salad.  This is definitely one of my new favourite ways to season my salmon!  What’s yours?

Filed under food dinner supper salmon baked walnuts honey dijon mustard orzo salad mediterranean Farm Boy artichoke recipe healthy quick

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Weekend baking: pineapple muffins
Well, we made it through January.  It is supposed to be the worst month of the year, right? Funny that my birthday also falls within the supposed worst month of the year: I do agree that celebrating your birthday in January in Ottawa isn’t the most fun.  Snowstorms, freezing cold temperatures and other weather-related events can easily foil the most well thought out plans.
I needed a little tropical infusion to help brighten my January, so I went on the hunt for a pineapple muffin recipe.  I found this delightful recipe on the Yankee Kitchen Ninja blog, which is one of my favourites.
This recipe requires a little bit of extra effort (yup, you have to get out your food processor) but it is worth it!  I followed the Ninja’s recipe exactly as described, so click on my photo to link to her site for the recipe.  You won’t be disappointed!  I love that these muffins are a combination of whole wheat and all-purpose flour: it just adds a nice texture and flavour.  
These muffins were just what I needed to brighten up this most frigid and snow-covered January!

Weekend baking: pineapple muffins

Well, we made it through January.  It is supposed to be the worst month of the year, right? Funny that my birthday also falls within the supposed worst month of the year: I do agree that celebrating your birthday in January in Ottawa isn’t the most fun.  Snowstorms, freezing cold temperatures and other weather-related events can easily foil the most well thought out plans.

I needed a little tropical infusion to help brighten my January, so I went on the hunt for a pineapple muffin recipe.  I found this delightful recipe on the Yankee Kitchen Ninja blog, which is one of my favourites.

This recipe requires a little bit of extra effort (yup, you have to get out your food processor) but it is worth it!  I followed the Ninja’s recipe exactly as described, so click on my photo to link to her site for the recipe.  You won’t be disappointed!  I love that these muffins are a combination of whole wheat and all-purpose flour: it just adds a nice texture and flavour.  

These muffins were just what I needed to brighten up this most frigid and snow-covered January!

Filed under food breakfast snack baking muffins pineapple recipe healthy delicious fruit fresh Yankee Kitchen Ninja blog

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Sunday supper: chicken with balsamic bell peppers
Recently, I decided that I was going to face my fear of pan-frying chicken and finishing cooking it in the oven.  You might even call it a New Year’s resolution. You see, we don’t like to bbq in the winter: it is just too cold and too annoying to strap on your boots and put on your big coat and stand outside and freeze to death. This presents a problem as eating baked chicken breast gets really boring pretty quickly.  Enter the pan-fry technique, which allows you to get a nice crisp, brown crust on your chicken (which, although not totally like bbq’d chicken, is along the same lines) while keeping it moist inside by finishing the cooking in the oven.  
I felt better about facing this task after finding this recipe (click on my photo above to link to the recipe) on myrecipes.com.  A little trick that I figured out for myself is to use chicken breast cutlets:  the ones that I found at my local grocery store (Farm Boy) are about the same size as a regular chicken breast, but about half the thickness.  This makes cooking the meat easy and safe since you don’t have to worry as much about cooking through a thick chicken breast. 
The other great thing about this recipe is that the pan-seared chicken is then topped with bell peppers and onions that have been simmered with balsamic vinegar for for a delicious kick.  I served the chicken with a side of whole wheat couscous spiked with herbes de provence, lemon juice and olive oil.  This was one delicious healthy Sunday supper, and now I’m excited about trying this cooking technique again soon.

Sunday supper: chicken with balsamic bell peppers

Recently, I decided that I was going to face my fear of pan-frying chicken and finishing cooking it in the oven.  You might even call it a New Year’s resolution. You see, we don’t like to bbq in the winter: it is just too cold and too annoying to strap on your boots and put on your big coat and stand outside and freeze to death. This presents a problem as eating baked chicken breast gets really boring pretty quickly.  Enter the pan-fry technique, which allows you to get a nice crisp, brown crust on your chicken (which, although not totally like bbq’d chicken, is along the same lines) while keeping it moist inside by finishing the cooking in the oven. 

I felt better about facing this task after finding this recipe (click on my photo above to link to the recipe) on myrecipes.com.  A little trick that I figured out for myself is to use chicken breast cutlets:  the ones that I found at my local grocery store (Farm Boy) are about the same size as a regular chicken breast, but about half the thickness.  This makes cooking the meat easy and safe since you don’t have to worry as much about cooking through a thick chicken breast. 

The other great thing about this recipe is that the pan-seared chicken is then topped with bell peppers and onions that have been simmered with balsamic vinegar for for a delicious kick.  I served the chicken with a side of whole wheat couscous spiked with herbes de provence, lemon juice and olive oil.  This was one delicious healthy Sunday supper, and now I’m excited about trying this cooking technique again soon.

Filed under food dinner supper meal chicken bell pepper whole wheat couscous recipe myrecipes.com chicken breast shallot onion healthy balsamic

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Stocking the freezer: chickpea and roasted squash chili
As I mentioned here, I have been having fun with coming up with ways to use up the butternut squash I got from my parent’s garden during a recent visit.  
Since there is no convincing the husband to eat any kind of squash, I knew this was going to be a fantastic opportunity for me to stock my freezer with some healthy lunches.
I had come across a recipe for a black bean and squash chili on the Serious Eats website a while back (click here for the original recipe), and realized it was the perfect way to both use my butternut squash and stock my freezer with ready-made lunches for my work week.
I altered the recipe quite a bit, so below is my adaptation.  This turned out wonderfully!  It is a hearty, healthy meal, and a perfect lunch for a cold winter day.  It can also very easily be a vegetarian or even vegan dish by using vegetable broth (instead of chicken or beef).  As I mentioned in my post about butternut squash soup, they key to amazing flavour is to first roast your squash!
Chickpea and roasted squash chili (adapted from Serious Eats)
Serves 4
Ingredients
- 1 can (540 ml/19 oz) chickpeas, drained and rinsed (I used President’s Choice no salt added chickpeas)
- 1 medium-sized butternut squash, peeled, seeded and cubed into bite-sized chunks (about 2-3 cups)
- 1 onion, chopped
- 1 bell pepper, chopped (I used an orange one)
- 1 Tbsp. ground cumin
- 1 Tbsp. chili powder
- 1 tsp. herbes de provence
- 2 garlic cloves, minced
- 2 cups beef broth (or you can use vegetable broth to make this dish vegetarian)
- freshly cracked pepper and sea salt, to taste
Directions
Preheat oven to 425°.  Toss squash chunks in olive oil, salt and pepper and spread in an even layer on a shallow roasting pan/cookie sheet.  Roast for 30 minutes, turning once.  Remove from the oven and set aside.  
Heat a large dutch oven or pot over medium heat.  Add a splash of olive oil, onions and bell pepper, and cook until softened, about 5-10 minutes.  Add garlic, cumin, chili powder, herbes de provence and cook for a minute or two but be careful not to let the garlic burn.  Add the beef stock, chickpeas and squash.  Simmer for 15-20 minutes.  If desired, mash a few of the chickpeas to thicken the mixture (I left mine all whole).
Serve topped with diced avocado!

Stocking the freezer: chickpea and roasted squash chili

As I mentioned here, I have been having fun with coming up with ways to use up the butternut squash I got from my parent’s garden during a recent visit.  

Since there is no convincing the husband to eat any kind of squash, I knew this was going to be a fantastic opportunity for me to stock my freezer with some healthy lunches.

I had come across a recipe for a black bean and squash chili on the Serious Eats website a while back (click here for the original recipe), and realized it was the perfect way to both use my butternut squash and stock my freezer with ready-made lunches for my work week.

I altered the recipe quite a bit, so below is my adaptation.  This turned out wonderfully!  It is a hearty, healthy meal, and a perfect lunch for a cold winter day.  It can also very easily be a vegetarian or even vegan dish by using vegetable broth (instead of chicken or beef).  As I mentioned in my post about butternut squash soup, they key to amazing flavour is to first roast your squash!

Chickpea and roasted squash chili (adapted from Serious Eats)

Serves 4

Ingredients

- 1 can (540 ml/19 oz) chickpeas, drained and rinsed (I used President’s Choice no salt added chickpeas)

- 1 medium-sized butternut squash, peeled, seeded and cubed into bite-sized chunks (about 2-3 cups)

- 1 onion, chopped

- 1 bell pepper, chopped (I used an orange one)

- 1 Tbsp. ground cumin

- 1 Tbsp. chili powder

- 1 tsp. herbes de provence

- 2 garlic cloves, minced

- 2 cups beef broth (or you can use vegetable broth to make this dish vegetarian)

- freshly cracked pepper and sea salt, to taste

Directions

Preheat oven to 425°.  Toss squash chunks in olive oil, salt and pepper and spread in an even layer on a shallow roasting pan/cookie sheet.  Roast for 30 minutes, turning once.  Remove from the oven and set aside.  

Heat a large dutch oven or pot over medium heat.  Add a splash of olive oil, onions and bell pepper, and cook until softened, about 5-10 minutes.  Add garlic, cumin, chili powder, herbes de provence and cook for a minute or two but be careful not to let the garlic burn.  Add the beef stock, chickpeas and squash.  Simmer for 15-20 minutes.  If desired, mash a few of the chickpeas to thicken the mixture (I left mine all whole).

Serve topped with diced avocado!

Filed under food dinner supper lunch meal freezer recipe chickpea squash butternut squash chili healthy Serious Eats vegetables meal planning roasted squash

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Easy breakfast: overnight pumpkin oats
I had an open can of pumpkin puree from some baking that I had been doing, but didn’t have enough to bake anything significant, so I came up with the bright idea of adding the pumpkin to my overnight oats!  It was totally delicious and I feel like I was getting some extra added goodness in my breakfast with the pumpkin.
Overnight pumpkin oats
Ingredients
- 1/2 cup large flake rolled oats (not quick oats)
- scant 1/2 cup milk of your choice (I’ve been using unsweetened almond milk)
- 1 to 4 Tbsp of pumpkin puree, depending on your taste, I used 4 (not pumpkin pie filling)
- 1 Tbsp raisins (or dried cranberries)
- 5 whole, raw almonds
- 1/4 tsp cinnamon (or more depending on your preference)
- fruit for topping (I love chopped apple, it really holds up)
Directions
Combine the oats, cinnamon, raisins and almonds in a medium sized container and stir to combine.  Add the milk and pumpkin and stir again.  Place cut apple on top of the mixture.  Let sit in the fridge overnight.  When you eat it the next morning, mix the apple in and enjoy!

Easy breakfast: overnight pumpkin oats

I had an open can of pumpkin puree from some baking that I had been doing, but didn’t have enough to bake anything significant, so I came up with the bright idea of adding the pumpkin to my overnight oats!  It was totally delicious and I feel like I was getting some extra added goodness in my breakfast with the pumpkin.

Overnight pumpkin oats

Ingredients

- 1/2 cup large flake rolled oats (not quick oats)

- scant 1/2 cup milk of your choice (I’ve been using unsweetened almond milk)

- 1 to 4 Tbsp of pumpkin puree, depending on your taste, I used 4 (not pumpkin pie filling)

- 1 Tbsp raisins (or dried cranberries)

- 5 whole, raw almonds

- 1/4 tsp cinnamon (or more depending on your preference)

- fruit for topping (I love chopped apple, it really holds up)

Directions

Combine the oats, cinnamon, raisins and almonds in a medium sized container and stir to combine.  Add the milk and pumpkin and stir again.  Place cut apple on top of the mixture.  Let sit in the fridge overnight.  When you eat it the next morning, mix the apple in and enjoy!

Filed under food breakfast oats oatmeal cold overnight oats pumpkin raisins almond almonds apple cinnamon almond milk easy quick healthy recipe

17 notes

Easy breakfast: overnight oats
I have found yet another simple, delicious and healthy way to eat my oats every morning, so I thought I would share it with you.  Since it is served cold, this recipe may not appeal to some now that we’ve reached the cool temperatures of the fall season.  I like to eat my oats hot or cold no matter the temperature or season outside.  All the preparation for this breakfast is done the night before, and that is a must: the oats have to sit overnight in the fridge for this to work!  This is perfect for me because I go to work very early and I don’t eat my breakfast until I’m at work. It is portable, and it doesn’t require any effort at work!  You could change up the ingredients any way you like - use different nuts, dried fruit and regular fruit.  This truly works in many variations (I have tried quite a few) but this is one of my favourites.
Overnight oats  
Ingredients
- 1/2 cup large flake rolled oats (not quick oats)
- 1/2 cup milk of your choice (I’ve been using unsweetened almond milk)
- 1 tbsp raisins (or dried cranberries)
- 5 whole, raw almonds
- 1/4 tsp cinnamon (or more depending on your preference)
- fruit for topping (I love chopped apple, it really holds up)
Directions
Combine the oats, cinnamon, raisins and almonds in a small to medium sized container and stir to combine.  Pour in milk and stir again.  Place cut apple on top of the mixture.  Let sit in the fridge overnight.  When you eat it the next morning, mix the apple in and enjoy!

Easy breakfast: overnight oats

I have found yet another simple, delicious and healthy way to eat my oats every morning, so I thought I would share it with you.  Since it is served cold, this recipe may not appeal to some now that we’ve reached the cool temperatures of the fall season.  I like to eat my oats hot or cold no matter the temperature or season outside.  All the preparation for this breakfast is done the night before, and that is a must: the oats have to sit overnight in the fridge for this to work!  This is perfect for me because I go to work very early and I don’t eat my breakfast until I’m at work. It is portable, and it doesn’t require any effort at work!  You could change up the ingredients any way you like - use different nuts, dried fruit and regular fruit.  This truly works in many variations (I have tried quite a few) but this is one of my favourites.

Overnight oats  

Ingredients

- 1/2 cup large flake rolled oats (not quick oats)

- 1/2 cup milk of your choice (I’ve been using unsweetened almond milk)

- 1 tbsp raisins (or dried cranberries)

- 5 whole, raw almonds

- 1/4 tsp cinnamon (or more depending on your preference)

- fruit for topping (I love chopped apple, it really holds up)

Directions

Combine the oats, cinnamon, raisins and almonds in a small to medium sized container and stir to combine.  Pour in milk and stir again.  Place cut apple on top of the mixture.  Let sit in the fridge overnight.  When you eat it the next morning, mix the apple in and enjoy!

Filed under breakfast oats oatmeal overnight oats overnight easy simple cinnamon milk almond milk almonds raisins apple recipe healthy cold

2 notes

Coco Libre coconut water with pineapple
I’m trying really hard to love coconut water.  I just can’t get past the taste.  I’ve had fresh coconut water from an actual coconut in the Caribbean, and that, for some reason, was ok for me. But the bottled stuff, even though it is the exact same thing, just doesn’t do it for me.
I came across this version of coconut water but with pineapple juice added to it and I thought it might be the answer!  Alas, it just tastes like a sweeter version of regular coconut water…haha.  But I have found one way that I like to use it: in smoothies!  I read a tip somewhere that, for green smoothies, if you are just using a regular blender, it helps the blender out to add a bit of water (or in my case coconut water) in the bottom of the blender before adding your greens.  So that’s what I’ve been using it for! 
Most people I know love the taste of coconut water so I know that I’m the weird one here, but I will keep trying!  A friend gave me a couple of bottles of flavoured Zico - chocolate and latte - so I’ll let you know what I think!

Coco Libre coconut water with pineapple

I’m trying really hard to love coconut water.  I just can’t get past the taste.  I’ve had fresh coconut water from an actual coconut in the Caribbean, and that, for some reason, was ok for me. But the bottled stuff, even though it is the exact same thing, just doesn’t do it for me.

I came across this version of coconut water but with pineapple juice added to it and I thought it might be the answer!  Alas, it just tastes like a sweeter version of regular coconut water…haha.  But I have found one way that I like to use it: in smoothies!  I read a tip somewhere that, for green smoothies, if you are just using a regular blender, it helps the blender out to add a bit of water (or in my case coconut water) in the bottom of the blender before adding your greens.  So that’s what I’ve been using it for! 

Most people I know love the taste of coconut water so I know that I’m the weird one here, but I will keep trying!  A friend gave me a couple of bottles of flavoured Zico - chocolate and latte - so I’ll let you know what I think!

Filed under food drink beverage coconut coconut water water pineapple coco libre organic healthy refreshing

3 notes

BBQ poached pickerel
Thanks to the excellent fishing skills belonging to my Dad and sister, I was lucky enough to have a good feed of pickerel to bring home with me from my annual cottage visit. 
Instead of lightly breading and frying it, I decided to use a method that had worked well for cooking trout. I cut up one whole lemon into slices then laid it down in the bottom of a fairly big piece of tinfoil.  I laid out the fresh pickerel on top of the lemon slices, and then dotted the top with a few pats of butter and sprinkled on some salt and freshly cracked pepper.  Next, I sealed it up and put it on the bbq, cooking it at medium-high heat for about 15 minutes. It was delicious: lemony, fresh and light.  

BBQ poached pickerel

Thanks to the excellent fishing skills belonging to my Dad and sister, I was lucky enough to have a good feed of pickerel to bring home with me from my annual cottage visit. 

Instead of lightly breading and frying it, I decided to use a method that had worked well for cooking trout. I cut up one whole lemon into slices then laid it down in the bottom of a fairly big piece of tinfoil.  I laid out the fresh pickerel on top of the lemon slices, and then dotted the top with a few pats of butter and sprinkled on some salt and freshly cracked pepper.  Next, I sealed it up and put it on the bbq, cooking it at medium-high heat for about 15 minutes. It was delicious: lemony, fresh and light.  

Filed under food fish Ontario lake pickerel dinner lemon butter poached supper healthy Temagami

5 notes

Weekend baking: Ellie Krieger’s better blueberry muffins

An abundance of blueberries were chilling in my fridge one recent weekend when I came across this recipe (click here) for blueberry muffins on Ellie Krieger’s blog while scrolling through my food blog roll.  

I love muffins but I also think that they are indeed more mini cakes than healthy snacks.  But knowing Ellie’s commitment to healthy eating from reading her blog and watching her Food Network show Healthy Appetite with Ellie Krieger, I was sure that I could trust that this would be a healthier version of a typical blueberry muffin.

Indeed, instead of butter, this recipe is given its moistness from a scant 1/4 cup of canola oil, apple sauce, yogurt and milk.  I made a few substitutions to Ellie’s recipe (I used non-fat Greek yogurt instead of regular plain yogurt, olive oil instead of canola, and I used entirely all-purpose flour) and added a few slivered almonds to the tops of some of my muffins for a little bit of crunchy texture.  These were excellent!  Not too sweet, very moist and bursting with fresh blueberries.  I will definitely make them again, and substitute the berries for whatever fresh (and abundant) berries that I have on hand.

As well, since the recipe made a dozen muffins, which was way too many for the husband and I to eat ourselves before they went stale, I frozen half of the cooked muffins to take out individually for my work lunches, and they have been great!

Filed under food muffin blueberry brunch breakfast baking recipe Ellie Krieger blog flour healthy moist