Have you ever had a craving to devour a big plate of buffalo wings but bathing suit season is coming and you’re trying to be careful what you eat? Well, this may not be super low-cal, but it’s a lot less fat and calories than a pound of wings and is as delicious and more satisfying. Make your favourite salad (dressing recipe link below) – adding in some carrot, celery and chunks of blue cheese (if you like that) and prepare a simple sauce and chicken breast chunks. We love this as one of our ‘indulgent’ dinners – still keeping the carbs down but maximizing on flavour. Once you make it, you’ll be making it again – guaranteed. Continue reading
Obviously you can prepare this any time of year, and no need for heart-shaped beets all the time. Enjoy.
Everyone is probably getting tired of potato salad this late in the summer, but this isn’t really what I would consider traditional potato salad. Sure, it contains potatoes, and it’s served at room temperature, and it has a dressing on it, but that’s where the similarity ends. This recipe was inspired by my friend, Karin Reynolds, who knows how to make everything taste good. I suspect this was an old family recipe, and I’ve modified it here and there to make it seem ‘new’. Try it, it really is very tasty and not boring at all, and it’s a delicious way to use those great new potatoes that the farmer’s markets are full of right now. Continue reading
I bought a huge bunch of organic basil at the farmer’s market and decided to make it into pesto. I can’t imagine what else you could do with it so I cleaned it up and made a classic pesto, except I used walnuts instead of pine nuts and I added some lemon rind in as well. Plus, if you make it fresh, it’s so much better than anything you can buy at the store. Pesto essentially mean ‘paste’, so bear in mind that a little goes a long way — it’s very concentrated flavour. I’ve demonstrated using it in a stacked tomato salad, but there are several uses for pesto. Continue reading
Summer’s bounty is coming in fast….I found this recipe and thought it might be a good way to use up those fresh tomatoes that were sitting on the windowsill, as well as a pleasant change from our usual vinaigrette dressing, This dressing tastes similar to bruschetta, with it’s fresh tomato and garlicy flavour, and the wine vinegar balances it nicely. Mixed with your salad greens and some cukes and cheese, it’s delightfully refreshing and different on your daily salad…if you eat as much salad as we do, it’s nice to change it up. Give it a try if you’re feeling bored with your usual salad or you want to make something unique for company. It takes a few minutes to prep the tomatoes, but aside from that, easy as can be. (blender required). Continue reading