Posts Tagged ‘salad’

Protein Salad

May 19, 2010

Howdy y’all!

Thank you to everyone who has been asking about the status of my blog and requesting updates! It’s been quite the hectic month and unfortunately, I had to put my Garden of Eat-in on the back burner. From coast-to-coast work travels and countless events to house searching and family, I just haven’t had the time to get anything up.  I really hope to get back into the normal swing of things as things settle down a little.

To keep the energy levels up and the heart happy I highly recommend making super simple salads with lots of veggies and proteins (especially as the weather gets warmer). In the salad recipe below, I used toasted walnuts (one of the best plant sources for protein and antioxidants) and edamame (for extra protein and isoflavons). You can’t go wring with this one!

Super Simple Dressing:

  • 1 cup extra virgin olive oil
  • ¼ cup rice wine vinegar
  • 4 tbsp soy sauce
  • 2 tbsp honey

 Add on’s:

  • Sliced Red Peppers
  • Toasted Walnuts
  • Edamame (I buy the kind already shelled and frozen – just boil them in salted water for about 4 minutes and drizzle a tsp of sesame oil and lime juice on them for extra flavour)
  • Cucumbers
  • Red leaf lettuce
  • Romaine


Mango Salad

February 10, 2010

It’s catch up time. I have a ton of posts that have been sitting on the back burner and this is one of them. It’s been awful battling this stomach virus and am glad that I can finally start thinking about food again.

A few weeks ago I was craving Thai. I love Thai food, but haven’t been able to master the fine art of Thai cooking quite yet. On this particular evening, I didn’t have much time and decided to try out one of the Pad Thai kits that you can get at the grocery store. The end result wasn’t bad, but it wasn’t great either. After buying all the ingredients to make it, I figure you may as well just go support your favourite Thai restaurant and get an order for takeout. This is what I’ll be doing from now on, until I master Pad Thai cooking myself.

I can, however, successfully make a fresh Thai mango salad (at least I think I can). To be honest, it’s super simple to make. With just a few ingredients, a regular salad becomes something a little more exotic.

Mango Salad

  • 2 Semi-ripe mangos (regular mangos OR green mangos…I portion 1 mango per serving)
  • 1 bell pepper, julienned
  • A few slices of finely sliced red onion (green onion also works)
  • 1 lime, juiced
  • 1 tbsp olive oil
  • ½ tbsp rice wine vinegar (optional)
  • 3 tbsp cilantro, chopped
  • 3 tbsp chopped peanuts
  • Pinch of salt and pepper

Place everything in a bowl and toss gently. Couldn’t get any easier!


January 20, 2010

When I think about the colour green, I think about trees, grass, apples, kiwi, limes, beans, peppers, brussel sprouts, flowers, green tea, green P parking…

Ok, ok, maybe I also think about money (just a little!).

I also think about salad and how much I love it. After scarfing down half a box of Triscuit crackers and half a container of cream cheese at work (and this was just my appetizer) I wanted a lighter dinner tonight. A nice big green garden salad sounded exactly like what my hips had ordered.

At the grocery store I discovered the mini pickled spicy peppers that you get when you order the bottomless garden salad from East Side Mario’s. I almost dropped my grocery basket because I was so excited to see them (they are not easy to find…this is the first time I have spotted them at a grocery store downtown). Some people love em, some people hate em, but we are definitely big fans!

Oh! Pickles are another green “item”! Other than fruits, nature and vegetables, I’m having a really hard time figuring out what else is green.

Anyways, with a few delicious ingredients, garden salads do not have to be boring. I sliced up cucumbers and peppers, shaved some carrot and parmesan cheese using a vegetable peeler, added some craisins and pickled peppers and my salad du jour came alive. I also made homemade croutons and a homemade balsamic dressing. Here’s how:


  • whole wheat bread, cubed
  • 2 tbsp butter, melted
  • 1 tsp garlic powder
  • 1 tsp dried basil
  • salt and pepper, to taste

Heat your oven to 425 degrees. On a sheet pan lay out all the cubed bread on a single layer. Pour the melted butter on top, sprinkle on the seasoning spices and mix around with your hands until each cube gets some of the love. Bake until golden (about 5 minutes).

Balsamic Dressing

  • 1 cup extra virgin olive oil
  • 1/3 cup balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 1/2 tsp garlic, minced
  • Salt and pepper to taste

In a bowl, mix all the ingredients together, except for the olive oil. When all the other ingredients are combined slowly pour in the olive oil while whisking quickly. This will help emulsify everything together. Extra dressing will keep well in the fridge for a few days.

Bada bing bada boom! At least I think that’s what the East Side Mario’s tagline is…

Too bad my salad is better!


December 22, 2009

Meatloaf is one of those meals that often gets a bad rap. I myself have been guilty of spreading the bad rumor (although, in my defense, I was probably 5 years old and just being picky)!

Even now when I think about meatloaf, I usually think about the 80s, bad TV dinners or “I’ll do anything for love” lyrics. My parents always made a good meatloaf and never fed us TV dinners, so I really don’t know where these visuals came from.

Anyways, I have managed to convert Adam to “the meatloaf fan” side and it’s now a meal that we both enjoy. 

Here’s how I make mine:

  • 1 package extra lean ground beef (you want the leanest cut possible, as the fat doesn’t get drained)
  • 1 package Onion Soup Mix (great tip from my mom!)
  • 1 ¼ cups breadcrumbs
  • 1 egg
  • 2 tbsp of your favourite bbq sauce
  • 10 drops of Worcestershire Sauce
  • ¼ water for moisture
  • Pepper to taste (no salt needed, the onion soup mix has plenty!)


  • 1 cup ketchup
  • 2 tbsp HP Sauce

Mix all the ingredients together well (except for the topping ingredients) with your hands. Place in a loaf pan (I used two mini loaf pans…muffin tins also work well for cute little versions).

Mix the topping ingredients and coat the meatloaf generously.

Heat oven to 375 degrees and cook for 45-60 mins. I served mine with a fresh garden salad and homemade croutons (separate post to follow soon). Stay tuned!

Winner Winner Chicken Dinner

December 6, 2009

I love Saturdays.

I’m not the biggest fan of sleeping in, but sometimes it’s completely necessary. We woke up at 2:00 (yes, as in 2:00 p.m. *gasp*), but I had been up for almost 24 hours straight and in travel recovery. There’s nothing better than being home and curled up in your own bed. Add a little homemade comfort food to that equation and life is REALLY good.

After peeling ourselves out of the house, we did a few errands and picked up some fresh groceries. Whole chickens were on sale for $2.99 at Sobeys, so I knew that a roasted chicken dinner, with all of the fixings was exactly what the doctor had ordered.

I like to roast my chicken (or turkey) on a bed of carrots, celery and onions. The veggies act like a roasting pan and elevate the meat to help make the chicken extra crisp.  It also infuses a ton of flavour into the meat. Here’s what it looks like before going into the oven:

I couldn`t wait for Christmas to have stuffing again so I whipped up a quick and easy whole grain stuffing with sage that my mom taught me when I was probably 10 years old.

To add to this delicious chicken combo, I made some classic roasted potatoes and a cucumber and tomato salad with dill. Dinner was heaven.

Sage Stuffing

  • 6 slices of whole grain bread cubed
  • Chopped celery, onion and carrots (about ½ cup each)
  • 2 tbsp butter
  • 3 tbsp dried, ground sage
  • Salt and pepper to taste

In a pan, melt the butter and sauté the veggies for about 3 minutes to soften them a bit. Add the bread, sage, salt and pepper and toss together. That`s it, you`re done. It`s delicious I promise!

Stuff the chicken.

I like to season my chicken with a little melted butter, paprika, salt, pepper and dried garlic. I roasted my chicken in a 375 degree oven for about an hour and a half. I`m not very good at timing things, I just like to keep an eye on them until it looks ready. Maybe a meat thermometer would be a good investment.

Rosemary Roasted Potatoes

  • Quarter as many potatoes as you like
  • Drizzle them with extra virgin olive oil and a little melted butter (helps with browning)
  • Sprinkle on salt, pepper, rosemary, paprika and a bit of onion soup mix (sounds weird, but does add a great flavour)
  • Spread, in a single layer on a baking sheet and place them in the oven with the chicken
  • Cook for 1 hour

Cucumber and Tomato Salad with Dill

  • Chop up some cucumber, tomato and dill
  • Whisk 1 tbsp of red wine vinegar with 3 tbsp extra virgin olive oil
  • Add salt and pepper to taste and a drizzle of honey for sweetness
  • Toss everything together (you may not need to use all of the dressing, but it keeps in the fridge for a few days)

Dinner is served!