Tag Archive | Lemon

Oatmeal Bliss & Instagram

So I spent some time on the weekend helping my aunt and cousin design a website for their new business, and I started feeling incredibly disappointed in myself for abandoning my blog for so long. It was something I had been so excited about, yet I somehow just let it fizzle.

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So I’m back :) and hope to stay back for good!

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I have, however, started an Instagram blog, under the same name, and have been posting (somewhat) regularly there. (That’s where the photos are coming from).

I’ve been really lovin’ oatmeal lately (as usual I guess…) so here are two pretty awesome combos I’ve enjoyed recently. They correspond and match with the photos I’ve posted above.

Strawberry Banana Coconut Almond Crunch

Add:
-1 tsp almond extract

Top with:
-Sliced banana
-Granola
-Roasted coconut chips
-Cacao nibs
-Sliced strawberries
-Almonds
-Dried Cranberries

Lemon Lover

Add:
-1 tsp lemon extract
-lemon zest (as much as you like)
-1/2 mashed ripe banana

Top with:
-Sliced banana
-Sliced kiwi
-Buckwheat groats
-Dried cranberries
-Chia seeds
-Buckwheat groats
-Slivered almonds

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Warm Spring Salad Served Cold

All day yesterday I was looking forward to dinner. It was one of those days where I had decided what I was going to make for dinner, before I had even thought about what to have for breakfast. This obviously lead to high expectations when dinner actually came, but because this recipe was adapted from a recipe on my all-time favourite recipe blog, ohsheglows.com, I knew it would exceed these expectations! I’ve been following Angela’s blog for over a year now, and I have fallen in love with every single one of her recipes that I have tried–and there are still many more I hope to try! This salad recipe is adapted (only slightly) from her Warm Spring Salad. Even though it’s not spring, I came across this recipe and just knew I had to make it for dinner. Maybe eventually I’ll get the hang of cooking in-season…

Warm Spring Salad Served Cold

I changed the dressing to a raspberry-lemon balsamic vinaigrette because I had just bought some fresh raspberries from the farm (yum!), and the dressing turned out super spectacular! I was really impressed at how easy and simple, yet so flavourful it was. I thought the raspberries complemented the strawberries nicely in the salad, and the lemon added a subtle tartness, which was also quite nice. I also used edamame beans instead of peas, red onion instead of leek, and served the entire salad mixture cold over a large bed of spinach, instead of hot out of the pan. This salad easily wins the salad of the week award!

Warm Spring Salad served Cold 2

Warm Spring Salad Served Cold

Makes Two Large Servings- With Leftover Dressing

Ingredients
For the Dressing

  • 1/3 cup balsamic vinegar
  • 1/8 cup Extra Virgin Olive Oil
  • 1/8 cup lemon juice
  • 1/2 cup fresh raspberries
  • 2 tsp agave nectar, or liquid sweetener of choice

For the Salad

  • 1 1/2 cups cooked quinoa
  • 15 asparagus spears, lightly steamed and chopped into 2 inch pieces
  • 10 fresh strawberries, sliced
  • 1/4 medium-sized red onion, sliced
  • 1/2 edamame beans
  • 4 cups baby spinach

1. Combine dressing ingredients in a blender and blend until combined. Set aside.
2. In a large bowl, combine cooked quinoa, asparagus spears, strawberries, red onion, and edamame beans until well mixed.
3. Split quinoa mixture over 2 plates, each with 2 cups of baby spinach.
4. Drizzle with 2-3 tablespoons of dressing and enjoy!

Avocado Topped Tomato with Green Onions and Cilantro

Often when I buy avocados, they unfortunately either go bad, or they get turned in to guacamole. This isn’t necessarily a bad thing, because I do love guacamole, but because I’m not too familiar with avocados I find it hard to be creative and use them in other recipes.  So lately I’ve been reading about all sorts of recipes featuring avocado to get more ideas to experiment with in my kitchen.

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A common one I’ve been stumbling upon involves mixing avocado and tahini to make a dressing or dip, which inspired me to create my own variation. It’s super simple (I didn’t even have to pull out my food processor for it!) and can easily be modified for all sorts of other uses–as a spread for sandwiches, thinned out for a salad dressing, as a healthier alternative for Alfredo sauce on pasta– the ideas are endless! I’m obviously not the brilliant creator, but I thought I would share my variation to others to encourage them to try it themselves. After trying my own spin on it, I can certainly say I will be making it way more often!! tomato topped avocado 2

This recipe is perfect as a snack between meals, or as an appetizer before a large family dinner as it’s super fast and easy to prepare, and great for presentation! I added chia seeds because you can’t really taste them and they add an extra nutritional kick. You could also blend the cilantro and green onion right into the avocado mixture, I just kept mine separate to use as a garnish to make it pretty for pictures. :) Enjoy!

Avocado Topped Tomato with Green Onions and Cilantro

Makes Three Servings

Ingredients

  • 1 ripe avocado
  • 1-2 cups spinach or field greens
  • 1/3 cup tahini
  • 1 large tomato
  • 1 clove garlic
  • 4 tablespoons lemon juice
  • 1/2 tablespoon ground chia seeds
  • 3 tablespoons chopped fresh cilantro
  • 1 green onion, chopped
  • Pepper, to taste

1. In a blender (I used my magic bullet), blend avocado, lemon juice, and tahini until well blended. Add field greens, garlic, and chia seeds, and blend until a thick mixture is formed.

2. Slice tomato into thin slices. Make sure you slice it width wise, or the tomato slices will fall apart.

3. Garnish with chopped green onions, cilantro, and pepper to taste!