You might think of potato salad as strictly a summer food, the stuff of cookouts and backyard barbecues. Well, it’s time to think again! Between Thanksgiving and Christmas, it’s entirely likely that you’ll have leftover boiled potatoes on hand. Keep yourself fueled up for the busy-ness of the season with this high-protein option (and save the recipe for next summer, too!). You can also make a version that is Paleo-friendly (and yes, it can be Whole30-compliant).
Other than sticking with Wednesdays, I guess I haven’t been very faithful with Weeknight Winner Wednesdays! But hey, as in all things fitness and nutrition-related, you do the best you can with what you have, when you can. So here is the long-awaited (?) fourth installment and this time we’ve got seafood back on the blog (or perhaps you’ll consider this the first appearance, if you’re grouping seafood such as shrimp separately from fish). It’s heating up outside, but there’s no reason you can’t add some heat in the kitchen with the spices in this Honey-Lime Spicy Shrimp Stir-fry! Make it as hot (or not) as you like!
Two classic Italian cheeses pair up with fragrant basil and zesty lemon to create the perfect creamy, crusted topping for flaky white tilapia fillets. Perfect paired with roasted or grilled seasonal vegetables, this is an elegant yet easy dinner dish.
I’m back with the second installment of Weeknight Winner Wednesdays! This edition features a high-fiber, flavourful meatless chili that you can have on the table in about two shakes (that’s twenty minutes) with one simple make-ahead ingredient. No sweating over a simmering pot for hours. And with high-fiber beans stealing the show, no one will miss the meat in this vegetarian, low-fat chili. YOU control the heat, so you can make this just as hot (or not) as you like. This is another nutritious and delicious dish you (and your family) are sure to love.
Chicken. Fried. Rice. How many of your late night Chinese food takeout feasts have featured this delicious, crowd-pleasing side dish? What if I told you I had an easy, healthy recipe that would slash the fat, pump up the protein and fiber and reduce the sodium without compromising the taste? You’d probably call me crazy! (And I suppose you’d be at least partly right). But in my mission to make EVERY meal supportive of my strength training regimen (high-protein, here I come), I found a way, and my first candidate for Weeknight Winner Wednesdays! That’s right, I’ll be posting quick and easy, nutritious and delicious, FAMILY-FRIENDLY fare that will be your new “go-to” for weeknight dinners (and the leftovers make great lunches, too!). Not every Wednesday, necessarily, but Wednesday for sure. Let’s talk about this craziness…
Craving Indian food but don’t have time to cook? Wait – don’t pick up that phone! You can get all the great taste of Indian takeout without the guilt with this super-fast, easy (& healthy!) recipe. Serve it on its own as a light lunch or dinner or pair it with your favourite Indian dishes as part of a family feast. This vegan dish still packs a punch of protein from the chickpeas and brown rice and is a great source of fiber. It’s gluten-free, too! You can throw all of the ingredients in this single serving recipe into a to-go container for an easy on-the-go meal (just heat and eat) OR multiply the recipe to feed the whole family.
I’m always impressed by a bowl of warm and creamy roasted squash soup. This soup is no different: the rich, earthy, subtly sweet flavour of the roasted squash is enhanced by a just-right blend of spices. Adding apple adds an unexpected yet complementary flavour and touch of sweetness to the dish. No matter what time of year you make it, the taste will make you think of fall with its brilliant-hued leaves and crisp weather. Savouring a bowl of this soup is just like snuggling into your favourite cozy knitted sweater.
Not only am I impressed by this kind of soup, I’ve also been intimidated by the idea of preparing such a soup. Not anymore! I promise that this recipe will show you how easily you can prepare this sophisticated yet comforting dish.
My very first recipe on the blog is something I’ve had for lunch no less than four times in the past week. It might be fair to say that I’m stuck in a lunch rut, but I think it’s a testament to the simplicity, ease and tastiness of this particular dish (I should mention at this point that I pull longer-than-average office hours in a cubicle and I bring my lunch in a pretty, striped insulated lunch bag every day – a habit going all the way back to the hard-shelled plastic lunch boxes my mother lovingly packed for me and my brother when we were in grade school. Thanks for the napkin notes, Mom!). You might think that after years (literally decades) of bringing my lunch to school or work every day that I would finally want to break out of my comfort zone (or blandness zone, as some people think of brown-bag lunches), or that I might have *finally* saved enough pennies to splurge on a restaurant lunch. But I get excited with all of the POSSIBILITIES when I am preparing my lunch the night before, and I try to make sure that my choices have me excited about what I’m going to be eating that day. I’m often the envy of my co-workers!
Also, it is worth noting that I was just finishing up a pretty intense powerlifting 12-week strength training block and I needed my meals to be protein-packed and bursting with nutrients to help my muscles recover from my intense noon-hour (or noon-two-hour) workouts.
So what was I eating? Let’s get to it!