Sunday, April 14, 2013

avocado toast

a quick nutritious snack
I almost didn't post this because it's embarrassingly easy...but its so delicious and good that I had to share!  The creamy avocado and the combination of sweet and salty make this piece of toast very satisfying.

what you need:
  • multigrain bread (my favourite for this is Bavarian multigrain)
  • 1/2 avocado
  • lemon
  • freshly grated black pepper
  • sea salt (or regular salt)
  • honey (~ 1 tsp)
what to do:
  1. Pop the toast in the toaster.  While it's toasting, cut avocado in half, squeeze a little bit of fresh lemon juice on flesh to prevent browning.  Spoon avocado out onto toast, and gently press to spread it.  Drizzle honey on top, and finish with pinch of sea salt and lots of pepper.  Enjoy!

Thursday, April 4, 2013

tilapia red thai curry

soul warming
I'm a big fan of all curries but my favourite go to is the red thai curry.  The tilapia held up really well in the sauce and soaks up the curry flavour beautifully.

what you need:
*serves 4
  • 500 g tilapia
  • 3 tbsp red thai curry paste (I've used Mae ploy and Aroy-D brands, both good!)
  • 1 sweet potato
  • 2 carrots
  • 1 onion
  • 3 cloves garlic
  • juice of 1 lime OR 1 tbsp rice wine vinegar
  • 2 tbsp brown sugar
  • 1 tbsp naturally brewed soy sauce
  • 240 mL coconut milk 
  • 2 tbsp canola oil
  • 1 red thai chilli *optional
  • 1 green onion
  • 1 handful fresh cilantro
what to do:
  1. Clean vegetables, peel, then dice into bite size pieces.  Roughly chop garlic.  Separate cilantro stems from leaves.  Finely slice green onion and keep it aside with the cilantro leaves for garnish later.  Finely slice red thai chilli (for less heat -  leave it whole BUT be sure to take it out before serving!).
  2. Heat oil in a large pot on medium heat.  Add onions and red thai chilli and sauté for 2 minutes, then add garlic, carrots and sweet potato.  Stir, lightly browning, then add curry paste.
  3. After 1-2 minutes of sautéing with curry paste, add coconut milk.  Fill empty coconut milk can with cold water and add to pot.  Add sugar, lime juice, soy sauce and cilantro stems.  Stir, then cover tightly with lid.  Allow to simmer on medium low for 15 minutes.
  4. Cut tilapia into large chunks.  Season tilapia lightly with salt and freshly ground black pepper.  Add to pot and bring heat up to medium and allow fish to simmer with the curry sauce for 8 minutes.
  5. Once fish is cooked (white throughout) - curry is ready to be served.  Serve it over rice, and garnish with cilantro & green onions.  Enjoy!

Wednesday, April 3, 2013

almond butter hummus

pretty tasty!
It's Wednesday again - lunch potluck with the mommies and babies.  I had a craving for hummus so I decided to get to the grocery store early to make sure I had time to make it...I always tell myself I should make a list but I thought, I know what goes in hummus, no list needed!  Of course I'm in the middle of making this and I realize I have NO TAHINI...I am devastated as I watch the chick peas whirring in the food processor.  I added a tiny bit of sesame oil but it still wasn't quite right.  Then I found some almond butter - it obviously has a slightly different flavour but the thickness is about the same as tahini and it helped emulsify the puree.  I actually like this hummus twist I think I'll be making it again!

what you need:
  • 1 can chick peas (540 mL) - drained but save the juice
  • 1 lemon, zest and juice
  • 1 large garlic clove, roughly chopped
  • 1 1/2 tbsp all natural almond butter
  • 1/2 tsp sesame oil
  • 1/4 salt
  • freshly ground black pepper
  • 1 tsp red wine vinegar
  • 1-2 tsp olive oil
  • smoked paprika *optional
what to do:
  1. In a food processor, blend all ingredients.  Loosen the puree with small amounts of chick pea juice until desired consistency.  Allow dip to sit for an hour before serving (allows the flavours to come together).  Sprinkle with paprika.  Enjoy!