This post is sponsored by Bothwell Cheese. As always, all opinions are my own.
I always prided myself in my spice tolerance. I mean, I used to eat a whole green chili with my food sometimes! When I got pregnant with my 2nd daughter earlier last year, I was unable to handle the heat anymore. Even a little cayenne would make my throat burn. Fortunately, I'm 9 months postpartum and have been able to enjoy spice again since then. Spice brings a whole different flavor profile to food and it's what makes South Asian food so delicious!
A lot of my recipes are inspired by my South Asian taste buds so when I tried Bothwell's Habanero with Cracked Black Pepper Monterey, I was pleasantly surprised by the spice level. The spice profile got me excited and thinking up of ways I can use the cheese in my recipes (while trying not to finish the cheese on its own - it was THAT good). It's no surprise that Bothwell's won Silver Medal for their Habanero with Cracked Black Pepper at the bi-annual World Cham...
As a part of the "Get Fit with Me" Series with Nour Kaiss (Founder of Souqina App), we are sharing another healthy recipe this week!
Nour was looking for a lunch idea that is healthy but also simple and something she can make ahead. Like many people, Nour has a busy schedule and doesn't always have time to prepare lunch everyday. The solution? Salad in a jar.
A salad in a jar is exactly like it sounds. This is far from your basic salad...it is a mixture of delicious ingredients to provide you with a filling lunch. In order to get the most out of your lunch, you want to make sure you are getting a good amount of protein, carbohydrates, and fat.
This salad in a jar is:
High in plant based protein
High in fibre
Good source of complex, whole grain carbohydrates
High in Folate, Vitamin C, K, and B vitamins
This recipe is an excellent source of plant based protein, as most of the protein in this recipe comes from the quinoa and chickpeas. Protein is essential...
I was not a fan of oatmeal up until a few years ago. Maybe it had something to do with the fact that the first time I ate oatmeal, it was instant oatmeal. I was immediately turned off by the sweetness and texture. A couple of years ago, I took a bite out of my husband's steel cut oats and I absolutely loved it! If you haven't tried steel cut oats, it is the way to go! Over the past year, I have made steel cut oats two ways, one sweet and one savoury.
Savoury oatmeal is a good way to change things up if you are bored of the regular sweet oatmeal combinations. This savoury oatmeal recipe is so simple - you won't even have to look at the recipe the second time you make it. Use whichever types of vegetables you have on hand. Mixed frozen veggies would be the easiest, but feel free to chop up some fresh mushrooms, broccoli, or any other veggies in your fridge.
There are different types of oats you can buy at the store. My favourite are steel cut oats, which are the...
If you are on Instagram, you have likely seen the trendy #MeatlessMonday, a hashtag to promote plant-based meals. Even if you are not a vegetarian, incorporating more vegetables and plant-based foods can help you eat in a healthier and more sustainable manner. Trying a meatless meal on Mondays is a great start! This recipe for veggie burgers was inspired by a video I saw on Facebook - once I saw how easy they are to make, I decided to try making my own.
While most veggie burgers use black beans as a base, this recipe uses black beans, quinoa, and lentils. Talk about triple threat! To make these burgers even easier, cook your quinoa and lentils the night before. Make extra quinoa and lentils so you have them on hand throughout the week to use in other recipes like salads, stews, and soups.
These veggie burgers are:
High in fibre
Packed with protein
Rich in iron
The United Nations declared 2016 the International Year of Pulses. Take the #pulseple...
Growing up in an Indian family, cabbage was often shredded and used in stir frys and curries. So whenever I would see cabbage at the grocery store, I was so attached to the traditional use of cabbage in my household, I just couldn't figure out other ways to use it. After seeing multiple recipes for cabbage rolls, I knew I had to try it myself! These cabbage rolls are packed with flavour and nutrients, especially since I use brown rice and lean ground beef instead of the regular white rice and regular ground beef. To read about how much fat you can decrease by switching to lean ground beef, check out my post here. It is a great family meal but if you are only cooking for 1-2 people, you can make a tray and have a few meals throughout the week (#mealprep anyone?)! Pair this with a leafy green salad, and you have a nutritious meal!
Whether cabbage rolls are a staple in your house or you have never tried them before (because you only eat cabbage...
I recently had the opportunity to attend a cooking workshop for Registered Dietitians hosted by Canadian Lentils for Nutrition Month. It was great to spend the morning learning about and cooking with lentils.
Learning lentil recipes with Christine Farkas at Cirillo's Culinary Academy.
When most people think about lentils, they often think about lentil soup or daal. While I love my daal, this workshop introduced me to many unique ways to incorporate lentils into my diet.
Split red, whole green, beluga, and French greens. Which lentils have you tried and which are your favourite? I love split red lentils!
Nutritiously speaking, lentils are a great source of protein making it a good addition to your #MeatlessMonday. Some highlights are:
High in fibre
Low glycemic index (great for blood sugar control)
Good source of potassium, iron, manganese, and folate
Cooking lentils is as simple as 1-2-3. No overnight soaking required, just rinse, simmer, and serve! Clic...