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Pulled pork

The easiest pulled pork recipe you’ll ever use. No tricky measurements involved, minimal ingredients and a mouth-watering smoky barbecue result

Ingredients

  • boneless shoulder of pork
    (about 2½ kg)
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 2 tsp pepper
  • 2 tsp brown sugar
  • 1 tsp salt
  • 2 medium mugfuls of cider
  • a mugful of a good smoky barbecue sauce

Method

  1. Buy a large boneless shoulder of pork (2.5kg or so). Mix together 2 tsp each smoked paprika, ground cumin, pepper, and brown sugar, plus 1 tsp salt. Rub over the pork.
  2. Put the pork in a big casserole dish, skin-side up, and pour in 2 medium mugfuls of cider. Cover with a lid and cook in the oven at 150C/130C fan/gas 2 for anywhere between 4 and 8 hrs until falling apart. Check every few hours in case it gets dry – if it does, add another mugful of cider.
  3. Take it out of the oven and put the meat in a big dish, leaving the liquid in the casserole. Cut the skin off, then shred the meat using two forks. Ditch any fatty bits, and skim any excess fat off the surface of the sauce.
  4. Add a mugful of a good smoky BBQ sauce to the casserole, mix it in, then ladle some into a bowl for dipping. Put the pulled pork back in the casserole with the juices so it stays moist. Season to taste. Can be made one day ahead.

Recipe from Good Food magazine

PALEO BANANA BREAD

This paleo banana bread recipe is made quickly in your blender and only requires a handful of straight-forward ingredients. Made with almond flour and pure maple syrup, this comforting banana bread is grain-free and refined sugar-free.

 

PALEO BANANA BREAD

COURSE: BREAKFAST
PREP TIME: 10 MINUTES
COOK TIME: 40 MINUTES
TOTAL TIME: 50 MINUTES
CALORIES: 192 KCAL
 

INGREDIENTS

 

INSTRUCTIONS

  1. Preheat the oven to 350 degrees F and lightly oil a loaf pan.
  2. Add all of the ingredients for the banana bread to a blender. Blend until combined.
  3. Pour banana bread batter into the prepared loaf pan and use a spoon or spatula to spread the batter evenly.
  4. Bake for 40 to 50 minutes, until bread tests clean.
  5. Allow bread to cool for 30 minutes.
  6. Run a knife along the edges between the bread and the baking pan in order to release the bread from the pan. Carefully turn out onto a cutting board.
  7. Cut thick slices of bread and enjoy!

credit:theroastedroot.net

SPINACH MUSHROOM AND FETA CRUSTLESS QUICHE

Prep time 15 mins

Cook time 45 mins
Total time 1 hour
Serves: 6
INGREDIENTS
    • 8 oz. button mushrooms
    • 1 clove garlic, minced
    • 10 oz. box frozen spinach, thawed
    • 4 large eggs
    • 1 cup milk
    • 2 oz. feta cheese
    • ¼ cup grated Parmesan
    • ½ cup shredded mozzarella
    • Salt & pepper to taste
INSTRUCTIONS
  1. Preheat the oven to 350ºF. Squeeze the excess moisture from the thawed spinach. Rinse any dirt or debris from the mushrooms, then slice thinly. Mince the garlic.
  2. Add the mushrooms, garlic, and a pinch of salt and pepper to a non-skillet spritzed lightly with non-stick spray (or a splash of cooking oil). Sauté the mushrooms and garlic until the mushrooms are soft and all of their moisture has evaporated away (5-7 minutes).
  3. Coat a 9-inch pie dish with non-stick spray. Place the squeeze-dried spinach in the bottom of the pie dish. Place the sautéed mushrooms on top of the spinach, followed by the crumbled feta.
  4. In a medium bowl, whisk together the eggs, milk, and Parmesan. Season lightly with pepper. Pour the egg mixture over the vegetables and feta in the pie dish. Top with the shredded mozzarella.
  5. Place the pie dish on a baking sheet for easy transfer in and out of the oven. Bake the crustless quiche for 45-55 minutes, or until the top is golden brown (ovens may vary). Cut into six slices and serve.

credit:budgetbyte$

Bodacious Black Bean Burgers (Vegan)

Bodacious Black Bean Burgers

Prep time :20 mins
Cook Time: 40 min
Total time: 1 hour
This bombastic burger is jam packed with flavour and heart healthy ingredients like black beans and cooking oats and is guaranteed to please any true burger lover!

 

Course: Main Course
Servings: 9 Patties
Ingredients
  • 2 Cans Eden Organic Black Beans 398ml
  • 1 Cup Organic Quick Cooking Oats
  • 0.5 Organic Onion
  • 3 Cloves Organic Garlic
  • 0.5 Cup Organic Parsley
  • Black Pepper to Taste
  • Sea Salt to Taste
  • 1 tsp Coriander Powder
  • 2 tbsp Dijon Mustard
  • 1 tsp Liquid Smoke
  • 1 Cup Gluten Flour
  • 0.25 Cup Organic Olive Oil
  • 2 tbsp Coconut Oil Butter Flavoured
Instructions
  1. Combine all ingredients in a food processor leaving out only the gluten flour.
  2. Transfer into a bowl and gradually add gluten flour while mixing, until fully incorporated.
  3. Pre heat your oven to 375F or a large sauté pan with butter flavoured Coconut Oil.
  4. Using a half cup measure, portion your patties and form them by hand.
  5. Place on a parchment lined baking sheet and bake for 40 minutes turning over halfway through baking. If pan frying, cook for 5-6 minutes on each side (covereover medium heat.
  6. Serve on your favorite bun with toppings and condiments of choice.
Recipe Notes

Each Serving Contains:

255 calories; 8 g protein; 11 g total fat (0 g trans fat); 35 g total carbohydrates (1 g of sugar); 108 mg sodium

credit: Nature’s Emporium

SPICY FRUIT SALAD

 

How can mango get any more delicious, you ask?

Put some chili powder on it and experience a serious flavor bomb.

 

 

This fruit salad is beckoning to be made. It’s:

Naturally sweet
Subtly spiced
Citrusy
Summery
Easy
Super healthy
& Wonderfully delicious

Make this dish to take along to your next BBQ or dinner party.

4.9 from 8 reviews
SPICY FRUIT SALAD
Prep time
10 mins
Total time
10 mins
A simple, 15-minute fruit salad with mango, blueberry, strawberry, and kiwi, dressed with lime juice and chili powder! Spicy-sweet, healthy, and so delicious. Perfect for summer BBQs and heat-free meals!Cuisine: Vegan, Gluten Free
Serves: 6
Ingredients
  • 2 ripe mangos, peeled and cubed
  • 4 kiwi, peeled and sliced or quartered
  • 1 cup (166 g) sliced strawberries
  • 1 cup (148 g) blueberries
  • 1 small lime, juiced (~2 Tbsp, 30 ml)
  • optional: 1 Tbsp (15 ml) maple syrup or agave nectar
  • 1/4 tsp chili powder
  • pinch sea salt
  • optional: 1 ounce ( ml) silver tequila or white rum
Instructions
  1. Add all fruit to a large mixing/serving bowl.
  2. Add lime juice and maple syrup (optional depending on ripeness of fruit) to a small mixing bowl and whisk to combine. Then pour over fruit and gently toss to coat.
  3. Add sea salt, then sprinkle on chili powder a little at a time, gently folding/stirring the salad as you go. I found 1/4 tsp to be the perfect amount, but add more or less depending on preference.
  4. Taste and adjust seasonings, adding more chili powder, maple syrup, or lime juice as needed. Add tequila or white rum for a boozy kick (optional).
  5. Serve immediately, or cover and chill for 2-3 days (sometimes longer depending on freshness of fruit). See notes for freezing tip.

 

Mint Chocolate Chip Protein Ice Cream

Ingredients

4 bananas, sliced and frozen ahead of time
1/4 cup almond milk, unsweetened
1/8 teaspoon peppermint or mint extract
2 tablespoons cocoa powder
2 scoops Chocolate Fuel-6 Protein Powder
1/4 cup chocolate chips (optional)

Preparation

  1. Place all ingredients in a large food processor or blender.
  2. Process until bananas are pulverized and mixture is light and fluffy, about two minutes. If your blender or food processor is having trouble mixing everything at once, add more almond milk a little at a time, which will help the blades break up the frozen bananas. You can eat the ice cream now, or proceed to the next step.
  3. To freeze ice cream, line a bread tin with parchment paper.
  4. Pour mixture into the pan and smooth out with a rubber spatula. Sprinkle on chocolate chips if desired.
  5. Freeze for about one hour before serving.

credit: FitFoodieFinds.com

Roast Chicken With Spring Vegetables

Ingredients

Directions

Preheat the oven to 500 degrees F. Rinse the chicken and pat dry. Season with salt and pepper, then place skin-side up on a rimmed baking sheet. Squeeze 1/2 lemon over the chicken and drizzle with 1 tablespoon olive oil. Roast 15 minutes. Meanwhile, cut the potatoes and radishes in half and cut the scallions into thirds. Toss the potatoes, radishes, carrots and the remaining 2 tablespoons olive oil in a bowl; season with salt and pepper. Remove the chicken from the oven and scatter the vegetables around it. Continue to roast until the vegetables are tender and the chicken is golden and cooked through, about 20 more minutes. Squeeze the remaining 1/2 lemon over the chicken and vegetables. Top with the dill and season with salt.

Photograph by Antonis Achilleos

 
 
 
 

Lunch and Learn: Introduction to Body Acceptance as a Self-Care Practice

Introduction to Body Acceptance as a Self-Care Practice

General Admission $19.00

Wednesday, May 31, 2017
12:00 pm – 1:00 pm
Location: Relish Cooking Studio
56 Regina St. N Waterloo, ON

Whether you know it or not you might be a victim to diet culture.

Diet culture is an enormous contributor to the body image and self-esteem issues that many people experience on a daily basis. Come for a casual and informative chat on self-care, easy to implement stress reducers and learn to start giving your body a little more kindness and a lot less guilt! Lunch is included.

DanaMeet The Speaker…Dana Rourke

Dana graduated from the Canadian School of Natural Nutrition in 2009 and is studying to become an Intuitive Eating Counselor and Certified Body Trust Practitioner. Driven by a deep desire to present an alternative way of living, Dana’s work with her clients is rooted in a non-diet based approach, focusing on weight-neutral self-care and body positive practices to hold space for her clients while their navigate their way to a kinder and more natural relationship with food and their body.

Find details and registration here!

Granola

Granola

Ingredients

Preheat oven to 250 degrees F.

In a large bowl, combine the oats, nuts, coconut, and brown sugar.

In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.

Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.

 
 
 
 

Basic Chia Seed Pudding

Vegan, gluten-free, grain-free, no bake/raw, oil-free, refined sugar-free, soy-free

Thrown together in just a couple minutes! Be sure to make this in advance (I like making it before bed) so it has time to thicken up. The thickness of the chia pudding will vary based on the kind of almond milk you use, so don’t worry if it looks a bit thick or thin when you first try it out. If your pudding is too thin you can add more chia seeds and let it sit for 30 minutes more; if it’s too thick, try adding a touch more almond milk.

Yield
3-3.5 cups (4-6 servings)
Soak time
2.5 hours or overnight
Prep Time
5 Minutes
Cook time
0 Minutes

Ingredients:

For the chia pudding:
  • 3 cups unsweetened almond milk
  • 1/2 cup chia seeds
  • 1-3 tablespoons of pure maple syrup, to taste
Suggested toppings:
  • Granola
  • Fresh fruit
  • Coconut flakes
  • Pure maple syrup
  • Cinnamon
  • Nuts and seeds
  • Banana Soft Serve

Directions:

  1. Whisk the almond milk, chia seeds, and sweetener together in a large bowl. Let sit for 5-10 minutes and then whisk again (this just helps prevent clumping).
  2. Cover and chill in the fridge for 2.5-3 hours, or overnight. It helps to stir the mixture every so often during this time, but don’t worry if you can’t.
  3. Stir well before serving. Portion into bowl(s) and add your desired toppings. Leftovers will keep in an air-tight container in the fridge for 3-5 days.

credit:ohsheglows.com

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