I don’t have a name for this, but rest assured it’s super yummy! The white beans add an amazing creamy texture, while the squash adds depth to the flavour.
To make:
Roast a few handfuls of 1/2” cubed butternut squash, either in the oven or in your air fryer. No need to add any oil with either method.
Grill a chicken breast.
Sautée 3-4 generous handfuls of kale over medium heat with 1/4c water and 1 tsp garlic powder. Once the kale is wilted, remove from heat.
To assemble: put a bed of kale into a large bowl, and top with the chicken breast (diced), butternut squash and some white kidney beans. Top with a bit of salt, a bit of crushed red pepper and a drizzle of olive oil.
Dinner
Mahi Mahi
Mahi mahi is one of my favourite fish! My grocery store doesn’t often have it in though. Last weekend when I was doing my shopping they had some, so I had to buy a piece. 😋
I prepared the mahi mahi really simply – just cooked it in my sous vide cooker at 125F for 30 minutes season with salt and pepper followed by a quick pan sear. I topped my fish with a simple mango-avocado salsa…1/2 a diced mango, 1/2 a diced avocado, the juice of 1 lime, some chopped fresh cilantro, and a few sprinkles of Himalayan sea salt.
Cajun Shrimp & Rice
Soooo….I’ve resisted the cauliflower rice trend for a long time, but this week I cracked, and I’m glad I did! This Cajun Shrimp & Rice is super easy, meal prep and freezer friendly!
To make 6 servings ➡️ Toss a couple of largely diced green peppers, a couple of largely diced zucchinis and a largely chopped red onion in Cajun seasoning and roast in the oven on a parchment lined cookie sheet for 45 minutes (or until the veggies are as cooked as you like). Toss 2 lb shrimp in Cajun seasoning and put the shrimp on a second cookie sheet. During the last 10-15 minutes of cooking, add the sheet of shrimp to the oven.
Cook a batch of brown rice. In a separate pot I boiled two bags of frozen riced cauliflower for 3 minutes and then drained it and squeezed dry in a tea towel (be careful – the cauliflower will be hot).
To serve, mix the cauliflower and rice to form the base for this plate, then top with shrimp and veggies. Drizzle with olive oil. For some extra kick, drizzle with some siracha sauce. The cauliflower rice bulks this meal up in a super satisfying and healthy way!
Spinach, Cous-Cous & Sirloin Salad
Spinach, Cous Cous and Sirloin Salad
Sign me up for this delicious lunch!
Grill your sirloin as you like (and please don’t judge my rare steak preference in this photo 😉). I love to use my sous vide cooker to get my steak cooked perfectly.
Cook your cous cous in chicken stock (gives it extra flavour).
Spray a large frying pan with non-stick cooking spray and sautee sliced mushrooms and sliced red onion with a bit of steak spice.
Add all of this (while still warm) to a generous bowl of baby spinach and top with your favourite dressing (I love a 2:1 ratio of balsamic vinegar and olive oil).
White Turkey Chili
This WHITE TURKEY CHILI is soooo good!!! I cannot get enough of it!
To make 8 servings:
🥄 4 lb extra lean ground turkey
🥄 2 tsp garlic powder
🥄 3 cans white kidney beans
🥄 4 cloves garlic
🥄 2 yellow onions, diced
🥄 2 cans diced green chilies 🥄 1 tbsp cumin
🥄 1 tbsp oregano
🥄 1/2 tsp cayenne pepper
🥄 1 tsp salt
🥄 2 bay leaves
🥄 6 cups chicken stock
Cook the ground turkey with the garlic powder in a frying pan over medium heat, breaking up with a wooden spoon as the turkey cooks. (I did this in two batches). Drain excess fat from the pan and set the turkey aside.
Spray a large stock pot with non-stick cooking spray and sautee the onions and garlic. Once softened, add the beans, all of the spices, that chicken stock and the turkey you set aside.
Bring to a boil and then reduce to a low simmer for 1h.
To serve: top each serving of chili with a spoonful of Greek yogourt, a handful of cheddar cheese, a handful of crushed tortilla chips, some sliced green onions and some fresh cilantro.
Faro, Pesto, Chicken & Broccoli
This dish is an oldie but a goodie…and apparently doesn’t photograph particularly well. Don’t let the lack of photogenic genes here put you off.
Farro, pesto, chicken and broccoli bowl. Quick, easy and oh so tasty. For those not familiar, farro is a whole grain with a nutty tasty and chewy consistency.
Cook chicken as you like (I like to grill mine on the BBQ).
Cook the farro according to package directions. I always use chicken broth instead of water for extra flavour.
To save time, I use frozen broccoli, so cook a bag or two of that.
Mix together a generous handful of diced chicken breast, a scoop of farro, a helping of broccoli and 2 tbsp pesto. Enjoy! 😋😋😋
Cauliflower Crust Pizza
I’ve heartily resisted then cauliflower pizza crust thing…for so long…but last weekend I caved and cranked out this creation. And I’ll not ashamed to say I followed that up by eating the whole pizza. 🍕 🍕 🍕
Is this going to replace an amazing authentic wood fired Italian pizza? Certainly not. Is this an “always food” that I can eat every single day if I want to? Absolutely yes. (Thanks @jordannanativ for this lingo!)
If you want to to eat this entire pizza too as an always food, this is how you to whip it up:
To make the crust:
🥄 1 – 500g bag frozen riced cauliflower
🥄 1 whole egg
🥄 15 g quick oats
🥄 1 tsp garlic powder
🥄 1 tsp Italian herbs
🥄 a little bit of salt & pepper
➡️ Cook the diced cauliflower from frozen in a pot of boiling water for 3 minutes. Pour into a colander and drain throughly. Spread the cauliflower on a clean tea towel and allow to cool for about 10 minutes. Gather the tea towel and squeeze excess water from the cauliflower. Do this carefully as the water being released will still be quite hot. Squeeze as much water as you possibly can from the cauliflower. Use a second tea towel if needed.
➡️ Put the squeezed cauliflower into a mixing bowl along with all other ingredients. Mix with a fork.
➡️ Line a cookie sheet with parchment paper. Drop the mixed dough into the parchment paper, and form into an 8 inch round circle. Use your hands to pack the dough thoroughly.
➡️ Cook at 400F for 20 minutes. Flip the crust over, top as desired, and return to oven for an additional 10 minutes.
I recommend not using too much sauce or ingredients that will release too much water to keep the crust crispy. I used about 2 tbsp tomato sauce, some sliced grilled chicken and buffalo mozzarella which was fantastically melty 👌🏻
Ham & Broccoli Casserole
Casserole is one of my favourite winter foods. Soul food, right? This easy ham and cheese casserole is totally comforting while still being super healthy. It’s also a great way to use up leftover ham if you’re going to have some of that kicking around over the next few weeks.
To make 4 servings:
🥄 500g (1 lb) cooked cubed ham
🥄 1 head broccoli cut into small florets
🥄 1/2 c uncooked quinoa
🥄 1 1/2 c chicken stock
🥄 100 g shredded cheddar cheese
🥄 1/4 c grainy mustard
Cook the quinoa in chicken stock according to package directions.
Boil the broccoli for 3 minutes, drain well and set aside.
Mix together in a mixing bowl the cooked quinoa, broccoli, ham, mustard and about 2/3 of the cheese. Transfer into a casserole dish sprayed with non-stick cooking spray. Top with the remaining cheese.
Bake at 350F for about 25 minutes. Enjoy 😋
Sweet Potato Turkey Chili
Sweet Potato Turkey Chili…super simple prep! Because #Vacation this week!
To make 6 servings:
🥄 2 medium yellow onions, diced
🥄 3 cloves garlic, diced
🥄 2 lb extra lean ground turkey
🥄 1 – 28 oz tin diced tomatoes
🥄 1 c chicken stock
🥄 4 small sweet potatoes, peeled and cubed
🥄 2 packets commercially prepared chili seasoning
Spray a large stock pot with non-stick spray and then sweat the onions and garlic over medium heat. Once softened, add the ground turkey and cook through, breaking up with a wooden spoon as the turkey cooks. Once the turkey is cooked, add the remaining ingredients and simmer over low heat for about an hour, or until the sweet potatoes are cooked through.
Top the chili with your favourite toppings..shredded cheddar, a scoop of plain Greek yogourt, some cilantro and green onion were my choices.
Usually I wouldn’t use chili seasoning, but vacation calls for keeping things simple. Same applies for #HolidayMadness
Pork Tenderloin Dinner
This quick dinner is healthy and so easy to prepare!
🥄 Pork Tenderloin
🥄 Chili Powder
🥄 Cinnamon
🥄 Other Mixed Herbs
🥄 Spicy Olive Oil (Or flavour of your choice)
🥄 Chicken Stock
🥄 Brown Rice
🥄 Green Beans
Trim pork tenderloin of visible fat and roll in your favourite spices (I like chili, cinnamon and a few other herbs). Bake at 350 for about 35 min.
Cook brown rice with chicken stock (for extra flavour), and boil a few green beans for 3 minutes so that they are tender crisp.
Top everything with a light drizzle of spicy olive oil and you’re in business with a quick and easy post-ski day dinner.