I’ve been talking about my need for crunchy things left, right and centre, to the point that I cave and head for the chip aisle. This is where scenes like this one, with my friend Kendra, usually play out:
(Standing side by side, staring at the chips…)
Me: I just really want something crunchy. I mean, I could have celery.
Kendra: There’s celery.
Me: Oooor not…(as I grab ALL the chips and put them in the basket…)
My friend Tami calls it the “crunch factor” — all meals must include it or you’ll feel like something is missing; for me, this has definitely been the case recently. Obviously celery is the
responsible HEALTHY choice when it comes to crunch factor. When I mentioned this to my friend Matt, he sent me this fly-by-the-seat-of-your-pants salad recipe. It’s got celery for crunch, avocado for creaminess, mango for sweetness and I added red cabbage for colour, which all combine to make it quite satisfying and full of good-for-you vitamins, minerals and fibre. You can make enough for one or two days, just keep the mango and avocado separate to prevent sogginess.
Lentils are a great alternative to using ground meat for Shepherd’s Pie. Green lentils keep their shape, while orange lentils melt into mush; using both gives a similar texture to meat.
This is definitely a dish for potlucks (even meat-lovers like it) and to make when you’re on a budget – each serving works about to approximately $1.50 (depending on how much butter, cream, and cheese you use)!
I like to make a double or triple recipe of this, portion it out into 7″x5″ 3-cup Pyrex bakeware, then freeze for easy weeknight meals. Continue reading
Green drinks/smoothies are one of my favourite breakfast meals or snacks. There are so many combinations of fruits and vegetables to use, usually whatever you have in your fridge! I add protein powder in to make them a full meal that will keep me satiated for around 3 hours. The trick is to use a very good blender. Otherwise, you’ll end up with pulpy slush that isn’t very appetizing. In this version, I added a beet, which not only lends its beautiful colour to the drink, but also its vitamins and nutrients!
Red Green Smoothie
1 small beet, peeled and cut into wedges
3 cups greens (kale, swiss chard, lettuce, mesclun)
1 stalk celery
1 small carrot, peeled
1/2″ fresh ginger
1 apple (or pear, nectarine, peach, whatever’s in season)
1 tbsp fresh parsley
1/4 cup fresh juice (cranberry is my fav)
1 serving’s worth of protein powder
Place everything in a blender and add enough water to almost cover. Blend until super smooth. You can stop and start the blender to let the larger pieces settle to the bottom. Pour into your favourite smoothie glass and enjoy! Keeps in the fridge for about 2 days.