It feels as if I’ve been hibernating during this long cold winter. Eating lots of soup and stews. Heavier comfort foods. So with the arrival of a few crocuses in my front garden and a huge magnolia tree by my neighbor’s house, I can officially come out of hibernation and enjoy the spring sunshine and cheerier spring foods. I always tell my clients to use March and April to transition from the richer, heartier winter foods to lighter salads, soups and raw foods and this is a perfect recipe for that.
This coconut lime quinoa side dish is zesty and bright and reminds me of the warm tropical flavors of the Caribbean. It’s just as easy to make as regular quinoa and the lime really stands out in this recipe. I like to make a big batch and store in my fridge for 3-4 days. Eat with roasted chicken or vegetables for a delicious spring supper!
1 cup of quinoa
2 cups (1 can) coconut milk
Zest and juice of 1 lime
- Rinse quinoa with water in a sieve.
- Add quinoa and coconut milk to a small saucepan and simmer, covered, for about 12 minutes or until the quinoa is cooked.
- Stir in the lime zest and juice at the end.
Thanks so much to Doug from The Kitchen Professor my guest blogger today for some great tips about how to make your own vegetable stock. This tastes so much better than anything you can buy in the store!
I don’t know about you…
But I always seem to be out of vegetable stock whenever I need it.
There are some big advantages to making your own vegetable stock:
1. You won’t feel silly when you don’t have it and need it.
2. You can control the amount of salt, i.e. sodium, in your meal.
3. It is much cheaper to make your own stock than to buy it premade.
One of my detox breakfasts: oatmeal with frozen berries, pumpkin and chia seeds with a swirl of almond milk
I completed my Fresh Start 10-Day Cleanse at the beginning of this year with a group of clients and it was the perfect timing for me – after a non-stop party and holiday season with definitely too much sugar, carbs and alcohol. I love working with clients to do a gentle seasonal detox at the beginning of the year as it can shake up your diet, hit the reset button and help you lose a few pounds and feel more energetic and ready to tackle anything at the beginning of a New Year.
This month has been so much fun with all the holiday parties, brunches, school events and gatherings with friends of family. Lots of comfort food too and unfortunately a little bit too much sugar, alcohol and treats.
This salad was made out of a craving. A craving for crunch. A craving for raw vegetables. A craving for a simple lunch. A craving for something nutritious and easy in the middle of dark December.
It’s that time of the year and pumpkins are everywhere. I have really grown to love pumpkins since I’ve been living in the USA and now proudly make pumpkin soups, smoothies and my famous pumpkin cheesecake for Thanksgiving every year.
For a healthy snack, these pumpkin protein powerballs are a big hit in my house. They have been with me everywhere recently from the playground to coffee dates with my friends. They aren’t too sweet and have just the right amount of pumpkin flavor in them. Plus they have added protein making them a great snack after a run or workout when you need an energy boost. These powerballs are dairy free and gluten free and are perfect if you are trying to eat clean or detox. My kids love them for an after school snack when they get a bit grumpy and “hangry.”
The ingredients are simple: pumpkin puree, protein powder, chia seeds, oats and spices. They are simple to make and you can have a batch stored in your fridge all week for impromptu nibbling.
Tip: you can even make these into a tasty breakfast too by mashing everything into a small container. Try half for a delicious filling breakfast which is a super start to your day!
1 cup organic pumpkin puree
1 cup organic rolled oats
4 scoops chocolate or vanilla protein powder (I love Shaklee’s protein powder)
1 tablespoon cinnamon
1 tablespoon water
1 tablespoon chia seeds
- Mix everything together in a large bowl.
- Form into small balls and place onto a plate.
- Chill in the fridge for at least an hour.
The weather turned here this week. Last week, we were running around in huge piles of leaves in our T-Shirts. This week, we’re in wellies and big coats and I’m secretly thrilled. I love the colder weather and all the beautiful colors everywhere in the autumn. What better excuse than to pull out my crockpot and make more soup! This is one of those soups takes very little time and yet tastes very rich and delicious and leaves your kitchen smelling superb. It’s vegan and dairy free. The red lentils add extra protein and iron. The ingredients are simple and you don’t need to spend much on them. Simply chop and prepare all the ingredients and pop into your crockpot. And you’ll have a delicious lunch or simple supper ready for you just a few hours later.
Happy Spring! What are your plans for Mother’s Day? I always love that we get to celebrate Mother’s Day in the U.S. in May surrounded by beautiful blossom and spring sunshine.
If someone is going to cook for you this Mother’s Day (hint, hint!) why not try a simple tropical minty salad paired with some roast chicken and a glass of bubbly? This is a simple salad with bold flavors. I love to add fruit to salads and I experimented a with papaya and it worked. You could also add green apple slices or spinach or kale for extra greens and crunch. Have a wonderful time celebrating!
Papaya and Mint Salad for Mother’s Day
1 papaya, peeled and seeds removed and diced into 1 inch cubes
2-3 ripe tomatoes, diced
1 avocado, diced
1 sprig mint, cut into thin slivers
Juice of 1 lime
1 cup black beans
Prepare all the ingredients and combine well in a large salad bowl. Squeeze the lime juice over the salad and you can also add an extra drizzle of olive oil. Season with sea salt and pepper.