Like any health conscious person, I try to eat a lot of vegetables. Unfortunately, there are only so many carrot sticks I can eat before I swear I’m going to turn into a rabbit. To keep the rabbit syndrome at bay, I like to make healthy dips.
This week, I made hummus with red lentils and lots of garlic. It’s super easy to make and you can portion it out and keep in the fridge for quick grab & go lunch sides. 1/2 cup of dry red lentils makes a little more than 1 cup cooked, so one serving of this recipe is about 1/4 cup – plenty for all your cucumber and carrot stick needs. 😉 Continue reading “Red Lentil Hummus”→
A while ago I had “high tea” with a friend and her mother. (Hi N!) If you’ve never had high tea, I highly recommend it, it’s a great way to sample new foods and teas. One of the foods I instantly fell in love with was the red lentil and apricot soup. It sounds like a weird combination, but OMG it was delicious.
Sooo, I had to figure out how to make it. After much research and testing, I’ve come up with the recipe below. If you’d prefer a vegetarian version, feel free to use vegetable broth and omit the sausage. Both ways taste great. 🙂
Extras freeze well and can be reheated in a slow cooker on low. Goes well with a bread roll.
I tried gnocchi for the first time last week. It’s really easy to make, but from a diet perspective, it’s a side dish or meal addition, not a meal in itself. 🙂
I decided to make a few “meal additions” for future slow cooker meals, but I didn’t want to spend forever making them that perfect round and ridged shape. (aaand I don’t have that ridged tool-thing)
The basic recipe is pretty standard – mashed potatoes, flour and egg. Kinda like pasta with potato in it, so it’s easy to mush together. You can also add almost anything to them – dried herbs, Parmesan cheese, whatever you like. I decided to roll them in breadcrumbs and dry fry them. This kept them from sticking together and added a little more texture. Continue reading “Quick Gnocchi”→
This is hands down, no holds barred, the best soup I’ve ever had. If you’ve never had Thai coconut curry soup, you’re in for a real treat. It’s so easy to make and it’s incredibly flexible. Aside from the curry paste and coconut milk, you can add or subtract whatever you like. I highly recommend fresh lime juice, but bottled will do in a pinch.
For vegetarian versions – omit the fish sauce and use vegetable broth instead of chicken. For low GI versions, either omit the rice or use brown or wild rice instead of white. For higher protein versions, add cooked chicken and/or shrimp.
This one turned out really well. Roasting the vegetables first caramelizes their natural sugars and gives them a deeper, stronger flavour. If you’ve never roasted vegetables, it’s really easy! You just slice them into relatively equal thicknesses (about 1/4 to 1/2 an inch), drizzle a little olive oil on them, and stick them in an oven at 375. While they’re cooking, you can work on the meatballs and the whole thing is done in about 30 minutes.