A happy week of fresh and homemade breakfast, lunch and dinner.
- Chicken Caprese Salad with J.Lohr Chardonnay: such a fresh dinner! The salad was topped with sliced mozzarella, sliced tomatoes, and chicken with a fig balsamic vinaigrette. The chardonnay paired perfectly allowing a more buttery and bold aspect to an otherwise slightly acidic salad.
- Butter Chicken Stir Fry with Mixed Peppers, Mushrooms, Baby Carrots and Garlic Rice: healthy and filling- a nice post-gym meal.
- Honey Rosemary Salmon with a fresh Greens Salad and Garlic & Goat Cheese Whipped Mashed Potatoes with Somersby Cider: this ones a keeper. Salmon is always a great choice for a filling and healthy option. The potatoes (whipped with goat cheese, garlic, and butter) add an even more filling aspect to the dish. I paired this with a Somersby cider for a fresh citrusy infusion. I also really missed this cider and picked up a few when I was home.
- Ham and Spinach Tortellini Alfredo: as per usual, we have pasta on Thursday’s to give us some energy for soccer. I decided to make alfredo sauce from scratch and now there’s no going back! ‘All Recipes‘ gave me a simple and delicious sauce for our hearty pasta.
- Slowcooker Eggplant Parm with ‘7 Deadly Zins’ Zinfandel: TGIF! My favourite day to cook and get into the wine. My night started off with the hardest gym session I’ve ever endured, so I was definitely ready for a large glass of wine (or perhaps the bottle). I had been told time and time again by a friend from WSET to try Michael David’s ‘7 Deadly Zins’ Zinfandel from California. He always told me to have it with BBQ’d ribs in the summertime. Now that I’ve had it, I would totally agree. However, it paired pretty damn well with the eggplant parm. It was really nice to come home to a dish that’s already made. I quickly whipped up a caesar salad (with nutty herbed croutons (vegan and GF)- see below) and dished out the eggplant parm after decanting the Zinfandel for about 30 minutes. My boyfriend, who doesn’t know a lot about wine except for the fact that he likes it, noticed a huge difference after decanting this wine. It allowed the big, fruit-forward aromas to come through and allowed the wine to blend smoothly with the tomato-based dish. Lord forgive us our Zins!
What’s For Dessert? Breakfast? Lunch?
Like I said, this week was all about the prep. I prepped fruits for smoothies, salads for lunch and a kick-ass vegan Chakra caesar salad with nutty herbed croutons from Oh She Glows for staff lunch!
And for dessert- we can never forget dessert… a rather unhealthy but most delicious sugar pie with vanilla ice cream. What’s a girl to do when she lives in Quebec???
Let me tell you about my beautifully artistic and tasteful smoothie bowl (I called it ‘Beet that Beat Smoothie Bowl’). It took some effort the night before and a fair bit in the morning but here’s what it consisted of: 1 cup unsweetened vanilla almond milk, 1/4 cup red beet (cooked prior), 1/4 cup blueberries, 1/4 cup blackberries, 1/4 cup strawberries, 1 whole banana (1/2 blended in, 1/2 sliced on top), 1 scoop natural vanilla protein powder, kamut oats, chia seeds, slice almonds, and toasted coconut. Blend with ice for a cool, refreshing burst of morning energy. A little tidbit of info: kamut oats have a lower fat content than oatmeal and are high in vitamin B6 (important for metabolism) and contain your entire recommended daily intake of selenium and a large quantity of vitamin E (both have antioxidant properties).
I think it’s fair to say I’m pretty obsessed with the Oh She Glows cookbook and blog. When we decided to do a staff potluck lunch, I already knew what I was bringing. Chakra caesar salad with nutty herbed croutons. Although the dressing wasn’t vegan or gluten-free (I don’t have all the damn time in world!), the croutons were made from scratch and are vegan and gluten-free. They are so easy and in my opinion, more delicious than your average store-bought crouton. See the recipe here. These are essentially made from almonds, basil, rosemary, oregano, garlic, white onion, parsley, sea salt and olive oil ground up in a food processor, and then shaped to your liking and baked for 30 minutes (flipping over after 15 minutes) at 300 degrees. I had to let these dry for a few hours before peeling them off the tinfoil (next time I’ll use parchment paper) and then flip them over and bake them for another 15 minutes. It’s important to let them dry to keep that crunchy texture.