Being a true foodie at heart, the choice to change my eating habits was a journey in itself. I have decided to share some of the recipes I found along the way that helped with my transition. These recipes stem from all different sources; The Food Network, Yoga Journal and other various sites. I will also have to list some that have been passed down through my family. I hope you enjoy making and eating them as much as I do.
Bon appétit.
Bon appétit.
Warm Cozy Healing Ginger Tea
Ingredients:
1 large piece of Ginger Root (2 inch piece)
3 cups distilled water
Slice of lemon and/or honey to taste
Directions:
Peel and slice ginger root into thin slices. Place the sliced ginger root and water into a small pot. Bring to a boil and then reduce heat to simmer for 15 minutes. Strain tea into a teacup or mug and a slice of lemon and/or honey to taste. For a stronger tea, leave a couple slices of ginger in the tea. Tea can be stored in a thermos or glass jar.
Check out my blog post for the health benefits of ginger.
1 large piece of Ginger Root (2 inch piece)
3 cups distilled water
Slice of lemon and/or honey to taste
Directions:
Peel and slice ginger root into thin slices. Place the sliced ginger root and water into a small pot. Bring to a boil and then reduce heat to simmer for 15 minutes. Strain tea into a teacup or mug and a slice of lemon and/or honey to taste. For a stronger tea, leave a couple slices of ginger in the tea. Tea can be stored in a thermos or glass jar.
Check out my blog post for the health benefits of ginger.
Warm Mediterranean Olives
Ingredients:
1/3 cup olive oil
1 large shallot, sliced
3 cloves garlic, sliced
3 tablespoons light brown sugar
2 tablespoons red wine vinegar
1 cinnamon stick
1 strip orange peel (use a vegetable peeler)
2 cups mixed brined olives, drained
Kosher salt and freshly ground pepper
Directions:
Heat the oil in a heavy saucepan over medium heat. Add the shallots and garlic and cook until softened, about 5 minutes. Remove from the heat and stir in the sugar, vinegar, cinnamon stick, orange peel, and olives. Season with salt and pepper.
Great little tapas snack that could be served as an appetizers or accompany any meal. Definitely will satisfy that salty/sweet craving.
1/3 cup olive oil
1 large shallot, sliced
3 cloves garlic, sliced
3 tablespoons light brown sugar
2 tablespoons red wine vinegar
1 cinnamon stick
1 strip orange peel (use a vegetable peeler)
2 cups mixed brined olives, drained
Kosher salt and freshly ground pepper
Directions:
Heat the oil in a heavy saucepan over medium heat. Add the shallots and garlic and cook until softened, about 5 minutes. Remove from the heat and stir in the sugar, vinegar, cinnamon stick, orange peel, and olives. Season with salt and pepper.
Great little tapas snack that could be served as an appetizers or accompany any meal. Definitely will satisfy that salty/sweet craving.
Metabolism-Boosting
Arugula Salad
Ingredients
6 tablespoons fresh orange juice
2 tablespoons white vinegar
2 tablespoons honey
6 tablespoons peanut oil
1 tablespoon minced ginger
2 teaspoons Dijon mustard
1/2 teaspoon salt
8 cups baby arugula
1 15-ounce can cannellini beans, rinsed and drained
2 oranges, sliced or divided into segments
3 scallions sliced
3 tablespoons sunflower seeds
Directions
In a small bowl, whisk together orange juice, vinegar, honey, peanut oil, ginger, mustard, and salt. Set aside.
In a large bowl, toss together arugula, cannellini beans, oranges, and scallions.
Drizzle with dressing. Toss well and top with sunflower seeds.
This produce-filled salad also contains iron- and fiber-rich beans. Makes 4 servings.
I got this recipe from one of my favourite yoga magazines. Not only does it taste great, but it is also healthy. I am not a big nut person so I have left the sunflower seeds out or exchange it with another seed of your choice.
6 tablespoons fresh orange juice
2 tablespoons white vinegar
2 tablespoons honey
6 tablespoons peanut oil
1 tablespoon minced ginger
2 teaspoons Dijon mustard
1/2 teaspoon salt
8 cups baby arugula
1 15-ounce can cannellini beans, rinsed and drained
2 oranges, sliced or divided into segments
3 scallions sliced
3 tablespoons sunflower seeds
Directions
In a small bowl, whisk together orange juice, vinegar, honey, peanut oil, ginger, mustard, and salt. Set aside.
In a large bowl, toss together arugula, cannellini beans, oranges, and scallions.
Drizzle with dressing. Toss well and top with sunflower seeds.
This produce-filled salad also contains iron- and fiber-rich beans. Makes 4 servings.
I got this recipe from one of my favourite yoga magazines. Not only does it taste great, but it is also healthy. I am not a big nut person so I have left the sunflower seeds out or exchange it with another seed of your choice.
Energizing Lentil Chilli
Ingredients
1 tablespoon olive oil
1 cup chopped yellow onion
1 jalapeño pepper, minced
2 cloves garlic, minced
2 15-ounce cans lentils, rinsed and drained
1 15-ounce can diced tomatoes
1 tablespoon tomato paste
1 cup frozen corn kernels, thawed
1 1/2 cups water
1 teaspoon salt
2 teaspoons cumin
1 tablespoon chili powder
1/8 teaspoon cinnamon
Directions
Heat olive oil in a large stockpot over medium heat. Add onion and sauté until soft, about 5 minutes.
Add jalapeño and garlic, and sauté for 1 additional minute.
Now add the lentils, tomatoes, tomato paste, corn, water, salt, cumin, chili powder, and cinnamon.
Bring to a boil. Cover pot and reduce heat to low. Simmer for 30 minutes, stirring occasionally.
Packed with iron and protein, this chili freezes well and is a good choice for lunch or dinner. Makes 4 servings.
Another one of my healthy finds in my favourite yoga magazine. For you meat eaters, this recipe passed my kids taste test and they are the biggest carnivores I know.
1 tablespoon olive oil
1 cup chopped yellow onion
1 jalapeño pepper, minced
2 cloves garlic, minced
2 15-ounce cans lentils, rinsed and drained
1 15-ounce can diced tomatoes
1 tablespoon tomato paste
1 cup frozen corn kernels, thawed
1 1/2 cups water
1 teaspoon salt
2 teaspoons cumin
1 tablespoon chili powder
1/8 teaspoon cinnamon
Directions
Heat olive oil in a large stockpot over medium heat. Add onion and sauté until soft, about 5 minutes.
Add jalapeño and garlic, and sauté for 1 additional minute.
Now add the lentils, tomatoes, tomato paste, corn, water, salt, cumin, chili powder, and cinnamon.
Bring to a boil. Cover pot and reduce heat to low. Simmer for 30 minutes, stirring occasionally.
Packed with iron and protein, this chili freezes well and is a good choice for lunch or dinner. Makes 4 servings.
Another one of my healthy finds in my favourite yoga magazine. For you meat eaters, this recipe passed my kids taste test and they are the biggest carnivores I know.
