Summer Salads

I love salad!  I love the fact that you can just throw a variety of fruits and veggies together and they taste delicious… salads are only limited by your imagination.  With the local Farmer’s Market opening today I thought I’d share with you a couple of my favourite recipes made from a number of fresh fruit & veggies that I pick up at the Farmer’s Market.

486578_10151929570870597_1021576739_nWATERMELON CUCUMBER FETA SALAD

 

Watermelon (cubed)

fresh blueberries

feta cheese (broken up)

chopped up fresh mint

craisins

edible flowers

alfalfa sprouts

cucumber

all layered together for a delicious fresh salad

 

dressing: 

 

RASPBERRY CREAMY VINAIGRETTE 

 

fresh raspberries

juice of one navel orange

1/4 cup red wine vinegar

1/4 cup plain greek yogurt

3 tbsp honey

1/4 cup extra virgin olive oil

salt & pepper

 

Put raspberries, orange juice, red wine vinegar, greek yogurt & honey in blender… pulse gently until mixed.  while

blending on low, add in olive oil until fully mixed add in Salt & Pepper

 

IMG_3897FRESH FLOWER GREENS SALAD

fresh greens from farmers market (variety of lettuce types – arugula/butter/romaine/red)

thinly sliced onion (I use red onion)

avocado

alfalfa sprouts

green grapes halved

chopped fresh herbs (basil & mint)

shredded carrot

edible flowers (farmers market)

 

dressing:

 

CUCUMBER DRESSING

1 cucumber peeled & chopped

2 tbsp olive oil

2 tbsp lemon juice

1 tbsp agave (or honey – local honey is delicious)

1 tsp tarragon

1/2 tsp salt

1/2 tsp pepper

 

blend all ingredients until smooth.

Advertisements

Sweet n Spicy Roasted Chickpeas

delicious snack

delicious snack

I think I just found my new snack!  One of the ladies in my Kin’s GreenFighter Challenge posted a recipe for Roasted Honey Cinnamon Chickpeas so I thought I’d give them a try.  We love roasted chickpeas for snacks in our home, but I had actually never considered making them sweet!  Usually we add sea salt, garlic, paprika etc…

THEY ARE DELICIOUS!  …  I didn’t really follow the recipe that was provided (no measuring done for this one).  When cooking I usually consider recipes a guideline (which is why I rarely bake!)

This is how I made them (again measurements are approximate!)… one day I’ll actually measure for you ha ha

  • 2 cans of garbanzo beans (organic low sodium)
  • 2 tbsp olive oil
  • 1/4 cup honey
  • 1-3 tbsp cinnamon
  • 2 teaspoon pumpkin pie spice
  • few pinches of hawaiian sea salt
  • few pinches of cayenne pepper
 
*** for part of the batch I also used just the Garlic Ginger infused Honey I happened to have on hand
 
Preheat oven to 375
rinse & dry chickpeas
I roasted for about an hour at 375  (you can test them to see if they are crunchy)
once dried in oven I mixed them in (hot) with the honey mixture
back into the oven convect at 375 for about 10 mins 
 
YUMMMM!!!!!!  I love that salty sweet spicy-ness!
 

Let me know if you tried them… they are such a good option for a crunchy snack – and now, thanks to the recipe Alicia shared. I’ve learned they can be a sweet treat as well

This slideshow requires JavaScript.

my crush on kale

I was rather dubious when I decided to try kale last year, I love spinach, I love cabbage, I love a variety of greens – but I had heard that kale was bitter.  However since it’s insanely good for you. (packed with Vitamins A & C, and is also rich in beta carotene, potassium, calcium, and phytonutrients that are believed to help fight cancer and repair cells) Kale is like the Hulk of cruciferous vegetables, bulging with nutrients and antioxidant properties… I figured I’d give it a go….. I love it!  I could eat it in every meal. Breakfast, lunch, dinner & snacks!

Kale is low in calories, high in fiber and has zero fat.
  • One cup of kale has only approximately 33 calories, 5 grams of fiber and 0 grams of fat. It is great for aiding in digestion and elimination with its great fiber content. It’s also filled with so many nutrients, vitamins, folate and magnesium
Kale is high in Vitamin K.
  • Eating a diet high in Vitamin K can help protect against various cancers. It is also necessary for a wide variety of bodily functions including normal bone health and the prevention of blood clotting. Also increased levels of vitamin K can help people suffering from Alzheimer’s disease.
Kale is high in iron 
  • Per calorie, kale has more iron than beef. Iron is essential for good health, such as the formation of hemoglobin and enzymes, transporting oxygen to various parts of the body, cell growth, proper liver function and more
Kale is filled with powerful antioxidants
Kale is a great anti-inflammatory food
 
Kale is high in Vitamin A
  • Vitamin A is great for your vision, your skin as well as helping to prevent lung and oral cavity cancers.
Kale is high in Vitamin C 
  • 17 times more Vitamin C than carrots and four times more than spinach
Kale is high in calcium
Kale boasts a relatively high protein content for the number of calories it contains. You won’t reach your daily protein needs eating kale, but when you’re running low every little bit counts
There’s more than one variety of Kale
  • Curly is the most common variety of kale and may even be found in mainstream supermarkets – I find this to taste better if softened by cooking, steaming, sautéing, adding to stir-fry or blending in my smoothie (delicious in a wintery type soup or stew)
  • Varieties of curly kale can range in color from a light green to a dark purple, though most common is a dark green leaf

Nero Kale | Lacinato Kale | Tuscan Kale | Black Palm | Dinosaur

  •  oblong shape and deep green bubbly leaves.   Grows in tall long stalks. For raw preparations, like salads, I much prefer Tuscan kale

Red Winter Kale | Red Russian Kale

  • resemble oak leaves with their soft sage color with red vining.  mild tasting and may have hints of sweetness

Today I made Kale Chips (these get devoured the second the kids see them)

START OF BY WASHING THE KALE AND DRYING IT

IMG_5557

SEPARATE THE LEAVES FROM THE STALK

IMG_5558

PUT ON A BAKING SHEET AND DRIZZLE WITH OLIVE OIL

IMG_5560

ADD SPICES (THIS TIME I USED PAPRIKA AND SEA SALT)

IMG_5567

POP INTO PREHEATED OVEN (350 degrees) FOR ABOUT 12-15 mins (until edges are browned & kale is crispy)

ENJOY!

kale chips

kale chips

Other ways to enjoy kale:  in a salad, in soups, sauteed with garlic, in a stir-fry,  blended into a smoothie, shredded onto pizza … so many options!

Feta & Spinach STUFFED CHICKEN BREASTS

first of all I apologize for not having exact amounts of the ingredients.  I usually throw dinner together, and then when it turns out I wish I had written down my process.  I’ll try to remember to do this for the future!  I also try to remember to take a photo!
 
STUFFED CHICKEN BREASTS

stuffed chicken breast with feta, spinach, sundried tomato,

stuffed chicken breast with feta, spinach, sundried tomato,

Ingredients
  • 2-3 Boneless Skinless Chicken Breasts
  • 1 cup chopped fresh spinach
  • 1/2 cup feta
  • 1/8- 1/4 cup chopped sundried tomatoes
  • 1 tsp minced lemon zest – I love to use Meyer Lemons
  • small amount of garlic powder
  • 1 tsp fresh basil
  • pepper to taste

Instructions

Preheat oven to 375 degrees
Place chicken breast between plastic wrap and pound to 1/4 inch thick. (Butterfly to help) ….  this is a great recipe to get out your frustrations .. and if you don’t have a mallet just find a rolling pin or some other object!
Combine spinach, feta, sundried tomatoes, lemon zest, garlic powder, basil and pepper in a bowl and mix well.
Put approx 2 tblsp of spinach mixture on widest part of chicken breast and then tightly roll the breast, leave seam side down on baking sheet.
Cook for approx 30 minutes.