MEDITERRANEAN VEGAN BEAN SALAD!

As someone who is always looking for ways to make ‘honouring my body’ easier, following a balanced diet such as the traditional Mediterranean diet makes doing so not only satisfying but undeniably more delicious! If you are looking for ways to add more protein to your diet without always gorging on meat, mix bean salad make a great substitute. Packed full of protein and carbs, this Mediterranean vegan bean salad will give you a boost of energy to help sustain you throughout the day. It has more nutritional value than a regular leafy green salad and keeps well for 3-4 days in the fridge, making it perfect for meal planning. It’s also very inexpensive to make and can be whipped up in less then 10 minutes! Regardless of your motivation, I know you’ll not only love the flavour, but feel good about eating it too!

Enjoy!

INGREDIENTS:

Serves 4-5

1 Shallot (finely chopped)
3TBSP of White Wine Vinegar
1/2 Cup of Parsley (roughly chopped)
1/4 Cup of Chives (roughly chopped)
1/4 Cup of Mint (roughly Chopped
Olive Oil
2 x 15 oz Mix Bean Medley
Salt and Pepper

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DIRECTIONS:

Add white wine vinegar to shallots and set aside for 5 minutes.

Next get a large bowl and add in your chopped parsley, chives and mint. Coat in olive oil. Add bean medley. Salt (generously) and pepper to taste.

Lastly add in your white wine vinegar shallots, toss and serve!

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I hope you enjoy this vegan bean salad recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

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CHOCOLATE ZUCCHINI BREAD

If you are trying to sneak more veggies into your diet, I highly recommend giving this zucchini bread a go. If you are looking to be a little healthier feel free to omit the chocolate, it still tastes great without it. Not only is this recipe nutritious but the bread is also so moist but it freezes well. My boyfriend and I love to enjoy a slice with some earl grey tea as the combo is simply divine.

Enjoy!

INGREDIENTS:

Makes 1 Loaf of Chocolate Zucchini Bread

Unsalted Butter - for greasing the loaf pan
4 OZ Bittersweet Chocolate - Chopped
1 CUP of All-Purpose Flour
1/2 CUP of Whole Wheat Flour
1/3 CUP Instant Oats
1 TSP of Baking Soda
1/2 CUP of Unsalted Butter
1/2 CUP of Sugar
2 Eggs
2 TBSP of Plain Yogurt
1 TSP of Vanilla
1/2 a TSP of Lemon Zest
2 CUPS of Zucchini - Shredded

You will also need:
Loaf Pan
Parchment Paper

DIRECTIONS:

Preheat oven to 350 degrees

Greece loaf pan and line with a piece of parchment paper.

Melt your chocolate on medium-low heat in a small saucepan on the stove.

In a bowl, combine flour (both - all-purpose and whole wheat), oats, and baking soda. Give it a whisk until well incorporated.

In a separate large bowl, combine sugar and butter and using a hand mixer, cream together until light and fluffy.

Next add eggs, yogurt, vanilla, lemon rind, and melted chocolate to your sugar and butter bowl, and beat until well incorporated.

Next, stir in your shredded zucchini before adding the flour mixture in a cup at a time and beating until nicely mixed. Make sure to scrape the sides and get all the flour built up there.

Lastly, spread your batter in the loaf pan and bake for 45 minutes or until a toothpick comes out clean.

Allow the zucchini loaf to cool in the pan for 20 minutes before removing it and letting it continue to cool on a cooling rack.

Enjoy!

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I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy baking!!!

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ELOTE - MEXICAN STREET CORN

Elote or Mexican street corn is one of my favorite appetizers!! Whenever I go out for tacos I always have to order the Mexican street corn otherwise the dining experience isn't complete! The thing you might not realize is that it is so simple to make and you can do it so easily right at home. I made mine on the bbq this past week which I think was even better than boiling it because when you boil it you dilute the sugars in the kernels whereas if you bbq it, they get sealed in and the corn tastes extra sweet! Give it a go, you’ll be surprised just how delicious and easy it is to make.

INGREDIENTS:

Sweet Corn - Two per person is my usual estimate
Butchers Twine
2 TBSP of Vegetable Oil
Cream Fresh
Chipotle Chilli Seasoning Spice
Feta Cheese, Cotija Cheese or Queso Fresco
Lime Wedges - optional

DIRECTIONS:

Peel back the husk of corn and tie back with a piece of butchers twine

Coat corn in a light layer of oil and place on the bbq, turning frequently so that it becomes only slightly charred

When the corn is ready, drizzle with creme fresh, sprinkle with chipotle seasoning and garnish with cheese.

Serve warm with a slice of lime.

Enjoy!

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I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

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CAULIFLOWER EGG FRIED RICE (LOW CARB & KETO)

Always on the lookout for a low carb option to make with my next meal, this cauliflower egg fried rice is my new favorite recipe. It’s so easy to make, is great for batch meal planning, and only takes a few minutes to prepare. If you are looking for a tasty low carb, keto, gluten-free recipe that is packed full of flavor and taste just like the traditional egg fried rice, you got to try this recipe!

Enjoy!

INGREDIENTS:

- Makes 4 Servings -

2 TBSP of Vegetable Oil
3 Scallions - Chopped
4 Garlic Cloves - Minced
1'“ of Fresh Ginger - Minced
1 CUP of Frozen Peas
1 500 gram Pack of Frozen Cauliflower Rice
4 TBSP Low Sodium Soya Sauce
2 TBSP Sesame Oil
3 Eggs - lightly beaten
Salt and Pepper to Taste

DIRECTIONS:

Heat up vegetable oil in a large skillet on high. When hot, throw in your chopped scallions and minced garlic and ginger. Allow to cook for 3-4 minutes before adding in your frozen peas.

When peas begin to turn bright green (about 4-5 minutes) add in your frozen cauliflower rice and mi thoroughly until well incorporated and there are no big chunks. Allow water to evaporate by continuing to cook for 5-7 minutes.

Next, add in your soya sauce and sesame oil, Mix until all the rice is coated before pushing the rice to one side fo the skillet.

On the empty side oft he skillet, add in your egg. Salt and pepper to taste. Fry it up, scrambling as it goes. Once cooked mix in with the rice and remove from heat.

Enjoy!

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If you like this recipe or have any comments/questions, feel free to leave them in the comment section below!

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CRISPY KOREAN BIBIMBAP CAULIFLOWER RICE BOWL WITH BBQ CHICKEN & SPRING VEGGIES

Traditionally cooked in a stone bowl, Bibimbap is a Korean rice dish that literally translates to ‘mixed rice with meat and assorted vegetables. Ever since I first discovered Korean rice bows I’ve been a huge fan and the hot Bibimbap sauce dressing really pulls the pickled veggies in perfectly with the crispy rice and fresh veggies. In the effort to make this recipe more low carb, I substituted the traditional use of sticky rice for cauliflower rice and although it didn’t crisp up quite the same way as normal sticky rice, it was still a beautiful substitute that maintained the integrity of the dish and still held the flavors together. To add a little extra protein Adam also cooked up these wonderful juicy chicken thighs on the BBQ which made for the perfect addition to this otherwise largely veggie based dish. If you are looking for something new, spicy, and wonderful to try, I highly recommend this Bibimbap recipe!

BIBIMBAP INGREDIENTS:

- Serves 4 People -

- BBQ Chicken Thighs and Marinade -
16 Chicken Thighs Boneless and Skinless (3-4 Per Person)
1 CUP of Low Sodium Soya Sauce
1 TBSP of Grated Ginger
4-6 Sprigs of Green Onion
4-6 cloves of Garlic - chopped or grated
Cracked Black Pepper
1-2 TSP of Cayenne Pepper - as per your spice level

- Crispy Cauliflower Rice Bowl -
Frozen Cauliflower Rice (you will want about 200grams per Person)
1.5 CUPS of Snow Peas - Chopped
6 Sprigs of Green Onion
3-4- slices of Ginger
3 Persian Cucumbers
1 TSP of Kosher Salt
3 TBSP of Rice Vinegar
4 TBSP of Vegetable Oil - split into 2 parts
2 TSP of Sesame Seed Oil
1 CUP of Frozen Peas
1 TBSP of Butter
4 Eggs
Bean Sprouts

- Korean Style Hot Bibimbap Sauce Recipe -
2 TBSP of Siracha
2.5 TBSP of Low Sodium Soya Sauce
2 TSP of Honey
4 TSP of Sesame Seed Oil
2 TSP of Rice Vinegar

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DIRECTIONS:

Throw the chicken along with all the marinade ingredients into a bowl and make sure the thighs are coated nicely. Allow chicken to marinate for min 30 minutes while chopping your veggies or overnight in the fridge.

Chop Persian cucumber in thin slices and place in a bowl. Add Kosher salt and massage into the cucumber. Dress with rice vinegar (make sure they are well coated and soaking in a little bath, and set aside allowing them to pickle while we move on to the other veggies.

Chop the snow peas on a diagonal in 1/4 inch pieces.

Chop the top (furthest from the stem) of the green onion on the diagonal until you have 1/4 CUP (set aside for garnish) and cut the remaining amount width-wise in thin slices as per normal.

In a large skillet, add in 3 TBSP of vegetable oil and 2 TSP of sesame oil and allow to heat up on medium. Once ready, add in your green onions (remember to save some for garnish) and ginger stirring constantly, and allow to fry for 3-4 minutes.

Once green onion and ginger are ready, add cauliflower rice into the skillet and mix until well incorporated before pressing the cauliflower down into the bottom of the skillet evenly and allowing it to cook on medium for the next 15 minutes.

During this time you can BBQ the chicken on medium-high heat, 10 minutes each side or until cooked through.

While the chicken and cauliflower are cooking make your Korean hot sauce by combining all the ingredients in a bowl and mixing thoroughly.

When cauliflower gets close to the 15-minute mark, give it a toss to allow crispy brown bits to mix and pat down again to form an even layer, allow to cook for an additional 5 -10 minutes until it is crispy. *Cauliflower rice will never get fully crispy because it holds a lot of water but it will get a little crispy

During these last few minutes fry up 4 eggs in a skillet using butter to coat the pan.

In a separate skillet, add 2 TBSP of vegetable oil and allow to heat up on medium heat. Add in the snow peas and frozen peas and allow them to fry ever so slightly before adding in 1/4 Cup of water, covering, and allowing to steam for 3-4 minutes.

When ready to plate, start with your cauliflower rice, add one friend egg to the middle, arrange bbq Chicken, bean sprouts, pickled Persian cucumber, and snow pea/pea mixture around the edge. Drizzle Korean hot sauce on top, garnish with extra green onion and serve!

Enjoy!

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If you like this Korean bibimbap recipe or have any comments/questions about how to make bibimbap, feel free to leave them in the comment section below!

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