Hazelnut Coconut Granola 

Need something quick to whip up for breakfast tomorrow? Homemade granola is where it’s at! Make it the night before and add it to yogurt and fruit in the morning before starting your day. The best part is, you don’t even need to be completely awake to put that together.

Recipe:
1 cup quick oats
1/2 cup unsweetened shredded coconut
1/3 cup hazelnuts, chopped
2 tsp cinnamon
1 tbsp coconut oil
1 tbsp honey

Method:
– preheat oven to 176C (350F)
– mix ingredients together in a bowl
– place granola on a baking tray lined with parchment paper, smooth it into a thin layer
– bake 5 mins
– remove from oven and shake up the tray to turn the granola over
– bake 5 mins
– let cool

Yield: about 2 cups

Diner-Style Potatoes

Diner’s are notorious for having the best potatoes. You don’t need a take-out container to bring them home with this easy recipe!

Recipe:
5 white potatoes
1 small white onion, sliced thin
1 hot house tomato, diced
2 tsp paprika
1 tsp fresh dill
salt and pepper
extra virgin olive oil

Method:
– boil potatoes (with the skin on) until tender
– cool under cold water
– heat a pan on medium high heat, add olive oil
– saute onions for 5 mins
– dice potatoes
– add potatoes to the onions an saute together
– add paprika, dill, salt and pepper
– add tomatoes
– saute together until golden brown
– serve with a fried egg

Yield: serves 2

Chicken Souvlaki Skewers with Tzatziki

Summer entertaining calls for fun finger foods. Make these skewers at your next party and your guests will be happy, or cook them up for your dinner and you’ll be happy! It’s a win-win if you ask me.

Souvlaki Recipe:
2 chicken breasts, skinless and boneless
1 tsp fresh oregano, chopped
1 tsp fresh parsley, chopped
extra virgin olive oil
salt and pepper
1/2 cup dry white wine
1 tbsp fresh lemon juice
7 small (5 inch) wooden skewers

Souvlaki Method:
– chop chicken into cubes
– in a bowl, mix oregano, parsley, 1 tbsp olive oil, salt and pepper
– toss chicken in the mixture, ensure it evenly coats all pieces
– make into skewers (3 or 4 pieces of chicken on each skewer)
– heat a grill pan or skillet on medium high heat
– add olive oil
– add chicken and sear on one side until golden brown
– flip over, allow to brown for 5 mins
– add wine and lemon juice
– cover pan with a lid
– cook chicken for 10 more mins, or until done
– serve with tzatziki

Yield: 7 skewers

Tzatziki Recipe:
1 1/2 cups plain yogurt
1 baby cucumber, grated with the skin on
1/2 garlic clove, chopped
1 tsp lemon juice
1 tsp fresh dill
salt and pepper

Tzatziki Method:
– mix ingredients together and serve with the skewers, or add to your favorite dishes!

Yield: 1 1/2 cups Tzatziki 

 

Homemade Caesar Dressing with Yogurt

Instead of loading up on store-bought Caesar dressing which is full of processed stuff, try mixing it up with this homemade less-guilty version.

Recipe:
1 cup plain Greek yogurt
1/2 garlic clove, minced
2 anchovy fillets, chopped (sold in a tin in oil, pat dry before chopping)
1 tsp capers, chopped
1/2 tsp honey
1 tsp fresh lemon juice
1 tsp water
salt and pepper

Method:
– mix all ingredients together
– toss with romaine lettuce
– garnish with lemon wedge and freshly grated Parmesan cheese

Yield: 1 cup of dressing

A Shoutout to Antioxidants 

Antioxidants often get hyped as a good thing to eat, but do you actually know what they do? Here is a quick explanation: In the human body there are cells called Reactive Oxygen Species (ROS). When in the presence of oxygen, they cause inflammation, membrane loss, microbial killing and aging. None of which are good outcomes. Antioxidants combat these cells and prevent them from doing these harmful things to your body. So the lesson is, eat antioxidant rich food such as berries, dark chocolate and kidney beans to keep yourself feeling well and looking youthful!

Seared Tomahawk with Chimichurri 

Last weekend something crazy happened. I cooked this gargantuan steak for some real carnivores! It looks intimidating but once you know how to cook it, you’ll surely impress everyone. This one was cooked to medium rare, and I’d recommend using a thermometer for the best results with doneness. HUGE thank you to my aunt and uncle for hooking me up with this steak!

Recipe:
Tomahawk steak (54 oz, just over 3 pounds)
1 garlic clove, minced
extra virgin olive oil
salt and pepper

Chimichurri recipe:
1 garlic clove, minced fine
3 tbsp fresh parsley, minced
1 tbsp fresh Greek oregano, minced
1 tbsp fresh lemon juice
2 tsp extra virgin olive oil
salt and pepper

Method:
– preheat oven to (350F)
– mix olive oil and garlic and let sit for 1 hour to infuse
– brush the steak on all sides with garlic oil
– season steak well on all sides with salt and pepper
– place on baking tray lined with aluminum foil
– cook 15 mins, flip over and cook another 15 mins (while the steak is cooking, make the chimichurri)
– preheat BBQ to high
– remove from oven
– insert your thermometer into the side of the steak, once at a temperature between 35C and 40C, let rest 10 mins
– sear each side on the grill (about 5 mins per side)
– insert your thermometer into the side of the steak, once at a temperature between 55C and 57C, let rest 10 mins
– slice and serve with chimichurri

Yield: serves 3

Spaghetti Bolognese

You can’t go wrong with Spaghetti Bolognese, it’s so easy and always a crowd pleaser. To make this big bowl of pasta feel less guilty, sneak in some veggies. You won’t even be able to tell they’re there!

Recipe:
1 pound lean ground pork
4 garlic cloves, minced
1 onion, small dice
1 can (750ml) crushed tomatoes with no salt added
1 cup carrot, grated
3 cups fresh spinach
2 tsp dried oregano
2 tsp dried basil
1 tbsp salt
olive oil
1 pound dried spaghetti noodles, cooked

Method:
– heat a pot on medium high heat
– add olive oil and cook garlic and onion for 5 mins, or until garlic is slightly brown
– add pork, cook for 5 mins until pork is cooked
– add tomatoes, carrots, spices and salt
– bring to a boil then turn down the heat
– let it simmer for 35 mins
– add spinach, cook another 5 mins
– serve over cooked spaghetti

Yield: 1.75 L of sauce, 3 portions

Drunken Chicken Thighs with Red Wine Reduction

Sometimes even the chicken deserves some wine. This is the simplest way to make a sauce that I know, so I’m sharing it with you!

Recipe:
9 chicken thighs, de-boned and skinless
3 garlic cloves, sliced
1 tbsp fresh rosemary, chopped
1/2 cup dry red wine
2 cups chicken stock
1/2 cup all purpose flour
salt and pepper
olive oil

Method:
– heat a rondeau pan on high heat and add olive oil
– place flour in a shallow bowl
– don’t flatten the chicken thighs, keep them rolled up and season with salt and pepper
– dredge the chicken thighs in flour, keep them rolled up while you do it, shake off any excess flour
– add the chicken to the hot pan and sear until golden brown on all sides (this will happen fast, flour burns easily, so keep a close watch)
– add wine and let simmer for 3 mins
– add chicken stock and stir gently
– reduce the heat to medium
– let simmer until sauce has thickened and chicken is cooked, about 15 mins
– once chicken is done, remove from pan and set aside
– strain the sauce
– serve hot

Yield: 3 portions

Baba Ghanoush

Skip the store bought and whip up your own homemade Baba Ghanoush. It’s so easy to make, and so good as a dip or spread. Add it to a sandwich, spread it on toast, or use it as a dip for veggies. This recipe is different than traditional ones; the addition of yogurt adds nutrients like calcium and probiotics and by making it yourself, there are no artificial preservatives or additives.

Recipe:
1 medium eggplant, cubed
5 garlic cloves, peeled
1/4 cup extra virgin olive oil
1/3 cup plain Greek yogurt
1 tsp salt
salt and pepper to taste
olive oil for tossing

Method:
– preheat oven for 190C (375F)
– cut up the eggplant into cubes
– peel the garlic and leave whole
– toss eggplant and garlic in a small amount of olive oil, salt and pepper
– roast in the oven on a baking sheet for 20 mins
– take out of the oven, let cool
– blend eggplant, garlic, olive oil, yogurt and salt in the food processor, blender or in a bowl with an immersion blender until smooth
– adjust seasoning if needed
– refrigerate until serving

Yield: About 2 cups

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