A very sincere thank you to all of my friends, readers, clients and colleagues who continue to support me through my growth. When I gave birth to Carrots and Cake it was all very organic. I never felt like anything was being forced into place – there really was no financial goal, strategic plan or real incentive other than to connect with people, about food.

I remember last year when I celebrated Carrots and Cake’s first birthday I showcased this Carrot and Pineapple Loaf. And then, I celebrated some more with these yummy Carrot Oatmeal Cookies. The sweetest was coming into work and my colleague had prepared some of these goodies for me and our team to enjoy.

Needless to say, I am SO looking forward to what 2016 has in store for me.

Here’s what happened over the last twelve months:

• I moved from a condo into our home (that has a great big island, yaaaaassss)
• Got a Vitamix…that’s a big deal, right?
• Joined a Women’s in Business group  made up of fine business women in Winnipeg
• Completed several Women and Weights classes via good friend, RD extraordinaire and Personal Trainer, Chinwe – so basically, I’m way stronger than last year
• I partnered with some awesome food industry folks like Bothwell Cheese which allows me an opportunity to write more often, something I love to do
• I learned and helped my food loving friend, Getty Stewart can some tomatoes
• Completed my second Manitoba Marathon Relay while the hubs added a second half marathon to his list
• I went on an amazing #CanolaConnect Harvest Camp with the lovely folks of Canola, Eat Well
• On the same note, I also had a chance to attend a Grow Canada conference c/o #CanolaConnect – picture this: being only meters away from Clara Hughes and former LGen Romeo Dallaire – MIND BLOWN
• Went through a lot of professional struggles at work, but came out stronger than I ever thought I was
• Took on two student volunteers to help with content creation, recipe development and photography
• As of LAST NIGHT, my sister (many of you might know her as Myuz Artistry) gave birth to a sweet baby boy AND my other sister is expecting her first babe
• On that note, I officially have baby fever

Okay, okay. I know why you’re ALL really here, it’s for this SUPER DUPER amazing recipe for Poppy Seed Biscuits. This recipe hails from somewhere…I just can’t remember where. It’s the kind I just wrote down with pencil and pen after trying them at a friends house years ago when I live in B.C.. The recipe stuck with me.

These biscuits are on the slightly sweet side, but still pair well with soup. I think they make a great snack for a girls afternoon or act as a lovely addition to a large green salad. You’ll see below, I paired it with my 5 Ingredient Berry Sauce which ended up being the perfect marriage.

Okay, recipe taymeee.

Poppy Seed Biscuits

 

Print

Prep time

20 mins

Cook time

15 mins

Total time

35 mins

 

Serves: 18 - 24

Ingredients

• 1½ cups whole wheat flour
• 1 cup all-purpose flour
• ¼ cup white sugar
• ¼ cup poppy seeds
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ⅓ cup cold butter, cut into 1 inch chunks
• 1 cup buttermilk

Instructions

1. Line a large baking sheet (or two) with parchment paper and preheat oven to 425.
2. In a large bowl stir together dry ingredients until well combined.
3. Add in butter. Using a pastry blender or two forks cut the butter into the dry ingredients. Eventually, you'll have a texture that resemble coarse crumbs.
4. Add buttermilk. Stir the mixture to moisten and create a sticky dough.
5. Drop a handful of flour onto a clean surface and knead the dough about 10 times.
6. Roll out the dough or using your hands pat it into a ½" thick round.
7. Using a 2" biscuit cutter cut out as many rounds as you can. Place on a baking sheet. Gently form scraps into a ball, flatten and cut out more biscuit rounds. Repeat if needed.
8. Bake biscuits for 12 - 15 minutes. Biscuits shouldn't be too brown! Remove from baking sheet and onto a cooling wrack.
9. Best when served warm.

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Food photography done by the talented Ceone Dyck. To learn more about Ceone click here or follow her on Facebook.

Don’t forget to follow Carrots and Cake on Instagram to see tiny square snap shots of my life.

                 – With Love, Carrots and Cake,

What to buy?

When choosing pasta look for something that offers you at least 4 grams of fibre per serving. Next, check out the ingredient list. Go for a pasta that has the word whole grain written as the first ingredient. If you’re not quite ready for whole grain pasta (don’t worry, I get it) then I recommend starting slowly. Mix in half wholegrain with half regular pasta. Baby steps are all G around here. I tend to enjoy spaghettini as it’s slightly thinner.

So we’ve got the right pasta in the shopping cart. It’s also important to pay attention to how you dress your pasta. If you prefer to use a ready-made pasta sauce be weary of the sodium content. This marinara is stuffed full with yummy vegetables, flavourful spices and for protein I opted to use a lean protein – ground turkey. You could also use lean ground beef or soy protein.

Okay. Rant over. Recipe below!

Hearty Meat Marinara

 

Print

Prep time

20 mins

Cook time

50 mins

Total time

1 hour 10 mins

 

Ingredients

• 1½ tbsp canola oil
• 3 cloves garlic, minced
• 1 whole yellow onion, diced
• 1 green pepper, diced
• 2 stalks celery, diced
• 1 zucchini, diced (keep the skin on)
• Large handful mushrooms, diced
• ¾ - 1 lb ground meat (lean beef, turkey, chicken)
• 1 28oz can whole tomatoes
• 1 28oz can crushed tomatoes
• ½ cup water or vegetable broth
• ¼ teaspoon salt
• Freshly ground black pepper
• 1 tsp sugar
• 1 tbsp basil
• 1 tbsp oregano
• 1 tbsp parsley

Instructions

1. In a large pot add canola oil, onions and garlic. Cook for a few minutes, or until onions are translucent. Add in green pepper, celery, zucchini and mushrooms. Cook for 5-8 minutes until softened over medium heat.
2. Place cooked veggies on a plate and set aside. In the same pot brown your meat with salt and pepper to taste, about 3 minutes.
3. Pour in whole tomatoes (mashing them each with your hands), crushed tomatoes, and water/broth.
4. Add salt, black pepper, sugar, basil, oregano and parsley. Add in plated veggies. Stir to combine and simmer over very low heat for 30 minutes.
5. If you would like, feel free to blend the sauce for a desired consistency using an emersion blender.
6. Voila!

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Food photography done by the talented Ceone Dyck. To learn more about Ceone click here or follow her on Facebook.

Don’t forget to follow Carrots and Cake on Instagram to see tiny square snap shots of my life.

                 – With Love, Carrots and Cake,

I love many variations of curry but this winter I find myself cooking quite a bit of Thai inspired dishes (ahem, husband, please fly me to Bangkok). I love the richness of coconut milk, the flexibility in produce that I can use and the aroma it leaves in my home.

For this recipe my veggies included:

• Sweet potato
• Red Bell Pepper
• Yellow Bell Pepper

As far as fat goes, I chose to use canola oil. As many of you might gather, it’s one of my staple liquid fats around the house. But that doesn’t mean you have to follow my suite. Other fat options include:

• coconut oil
• grapeseed oil
• olive oil
• avocado oil
• camelina oil

You can certainly try your hand at making your own curry paste – that’s something I haven’t ventured into just yet. Or, you can purchase a ready-made paste such this product by Thai Kitchen. Now, if you fancy other veggies or proteins, the options are endless:

• Onion
• Bamboo shoots
• Snow peas
• Mushrooms
• 2 chicken breasts, cubed
• Edamame beans
• etc.

Once you’ve tried this recipe. Try it again and get creative with all types of ingredients and spices.

Easy as ONE, TWO, THREE.

Okay, okay. Rant over. Recipe below.

Red Thai Curry with Tofu

 

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Prep time

15 mins

Cook time

25 mins

Total time

40 mins

 

Serves: 4-5

Ingredients

• 2 tbsp canola oil
• 1 tbsp ginger, minced
• 1 tbsp cilantro stalk, minced
• 2 tbsp Thai red curry paste
• 1 ½ cup cubed sweet potato (leave the skin on, fibre! This is about 300 grams)
• ½ red bell pepper, diced
• ½ yellow bell pepper, diced
• 800ml low sodium vegetable broth
• Pinch of salt, black pepper and red chilli flakes (all optional)
• 1 can coconut milk (14oz or approx. 400ml)
• 1 cup tofu, cubed into 1” pieces (medium-firm or firm)
• ½ lime
• Cilantro, to garnish

Instructions

1. In a medium sized pot heat canola oil, ginger, cilantro stalk and red curry paste. Heat over low-medium temperature just until the ginger and cilantro stalks begin to sizzle.
2. Add in cubed sweet potato, red bell pepper and yellow bell pepper. Give the mixture a whirl ensuring the paste has smothered all the veggies. Cook for 5 – 6 minutes on medium heat ensuring you’re stirring the contents every minute or so.
3. Pour in vegetable broth. Add in your desired pinch salt, black pepper and red chilli flakes.
4. Once the vegetable broth has come to a boil, allow the sweet potato to be cooked through until they are soft. About 12 minutes.
5. Once potatoes have been cooked, turn the heat down to low-medium and pour in coconut milk. Allow the mixture to heat through.
6. Using a potato masher, mash some of the mixture to create a thick curry. Or if you prefer, feel free to blend a portion of the curry using an immersion blender or any other blender you may have.
7. Gently add in tofu cubes, juice of ½ lime and cilantro.
8. Serve.

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Food photography done by the talented Ceone Dyck. To learn more about Ceone click here or follow her on Facebook.

Don’t forget to follow Carrots and Cake on Instagram to see tiny square snap shots of my life.

                 – With Love, Carrots and Cake,

YUMMY YUMMY!

If you’re living somewhere that is currently in the middle of winter (read: “Winterpeg, Manisnowba”), cold and raw veggies is probably the last thing you feel like eating. On the other hand, many of us are trying to UP our veggie intake. Salad is a great way to increase the amount of fruit and vegetable servings in our diet, but it can get old pretty fast.

We have a secret though (shhh): with a little creativity, salad doesn’t have to be boring, and yes, they can be hearty. Here are some tips to creating your own salads that you’ll actually look forward to eating this winter (and no one will be accusing you of eating rabbit food! How rude!):

 salad doesn’t have to be boring

• Warm it up. Roast some of your vegetables to bring out those warm, nutty flavours – you can play around with spices such as cinnamon, cumin or chili to add an extra dimension of flavour. When prepping ahead of time, pack the cooked portion separate from your greens so you can warm it up right before eating, and keep the greens from getting soggy. Veggies that love to be roasted: broccoli, beets, peppers, cauliflower, green beans, squash, zucchini, eggplant, and potatoes. Here we opted to roast cauliflower. Isn’t it gorgeous?

• Stay balanced. Be sure to include carbohydrates (aka carb) and protein in your salad if you are having it as a meal. Got that? IT IS NOT A MEAL WITHOUT CARB AND PROTEIN. Doing so will ensure that you feel full and that you consume a variety of nutrients (oh and it will keep you from reaching for that candy bar when hunger strikes).
  • Carb options: brown rice, quinoa, bulgur, potatoes, sweet potato, or squash.
  • Protein options: grilled or steamed chicken breast and salmon, tofu, beans, chickpeas, and lentils (Psst: 2016 is the year of pulses! More on that in a later post).

• Eat the rainbow. We all know that we eat with our eyes first, but including a variety of colours not only makes your salad pretty, it ensures that you are also getting a variety of vitamins and minerals with each bite. Opt for dark, leafy greens as a base, and then add 2-3 other colours to the mix. Carrots, red cabbage, beets, pomegranate, and squash are all in season.

• Dress to impress. When choosing a dressing, vinaigrettes are the better option, as they have less saturated fat than cream-based dressings such as caesar or ranch. If you prefer to purchase dressing rather than make your own, be sure to check out the ingredients list and choose a dressing that has simple ingredients that you can pronounce and would likely have in your pantry; such as oil, vinegar, and spices. Here’s a simple go-to canola oil dressing I love. So simple.

• Fake it till you make it. If you’re a fan of creamy dressings, try using hummus, tahini (sesame seed paste), or plain yogurt as alternatives when making dressings.

• Go nuts! Nuts and seeds are a great way to add healthy fat, protein, fibre and texture to salad. Try adding roasted and unsalted almonds, walnuts, cashews, pumpkin seeds or sunflower seeds for extra crunch and flavour.

Whew! The possibilities are endless when it comes to “ a salad”. The best way to avoid getting stuck in a rut is to experiment and see what works best for you.

ANYWAY, here is a cozy and delicious winter salad to get you started:

Cauliflower Salad Bowl

 

Print

Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Ingredients

• Kale
• Edamame bean, steamed
• Cauliflower
• Quinoa, cooked
• Pomegranate
• Salt and pepper
• 2 tbsp extra virgin olive oil plus extra for drizzling
• 1 tbsp maple syrup
• 1 tbsp white wine vinegar

Instructions

1. Preheat oven to 350 degrees celcius.
2. Chop cauliflower into bite size florets. Lay onto a baking sheet and drizzle lightly with olive oil. Sprinkle with a pinch of black pepper, salt and any other herbs you'd like to use.
3. Roast in the oven for 15 - 20 minutes until cauliflower is tender and beginning to brown.
4. In the mean time, assemble your salad bowl by combining kale, steamed edamame beans, cooked quinoa and pomegranate. Add as much or as little of each ingredient as you wish.
5. For the dressing, whisk together 2 tbsp extra virgin olive oil, 1 tbsp each of maple syrup and white wine vinegar. Pour over salad and massage into your kale (this helps to tenderize and soften the kale).
6. Once the cauliflower is ready, add it onto your salad bowl. Enjoy!

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This blog post was written by Christy Lai, 4th Year Human Nutritional Sciences student. Follow Christy on Instagram, trust me, you’ll want to.

Food photography done by the talented Ceone Dyck. To learn more about Ceone click here or follow her on Facebook.

                 – With Love, Carrots and Cake,

Butternut squash, chickpeas and hemp = amazing.

Butternut squash and chickpeas.

The best of both worlds when this subtle squash melds with chickpeas in this non-traditional take on hummus. I’ve tried few different variations of hummus including my Jalapeno Spiced Hummus and other store bought variations like Sabra’s Supremely Spicy Hummus (c’mon, I’m Indian aka I live for spice). But after seeing the Minimalist Baker’s version of Butternut Squash Hummus I just had to try it out. I didn’t have all of the same ingredients on hand so this is my adaptation. Seriously, I can never follow a recipe (jeeze).

What I love about this version of hummus is the thick consistency. It’s perfect as a dip but really I think it was destined to be used as a spread on wraps and sandwiches. Don’t you hate it when your sandwich spread leaves your bread soggy? Yuck! Fear not. This wont happen with this Roasted Butternut Squash hummus.

I have two other tid-bits to share about the recipe.

• First, the garlic. ROAST THE GARLIC PEOPLE. The yield is a deep flavor that isn’t as overpowering as raw garlic tends to be. I know my bff Christine aka nurse-turned-photographer LOVED the taste of garlic. She’s actually rationing her hummus to keep it all week long. Yeah, that good.
• Secondly, the hemp hearts (shout out to Just Hemp Foods) adds a lovely nuttiness to the entire product. Not to mention, these tiny but oober-powerful seeds help crank up the protein content and offer anti-inflammatory fats that we could all use a little more of.

And HELLO to all of you mama’s who try to get your little peeps to eat more veggies. They will never know there is squash in this hummus (sneaky, sneaky). But, that doesn’t mean you can’t tell them what’s in it! We can really only hide veggies from our kids for so long; educate your children about the meals you’re creating and they’ll be encouraged to try them!

Okay, okay. The recipe: 

 

Print

Ingredients

• 1 cup butternut squash, cubed
• 5 cloves garlic, whole
• 1 tbsp dried parsley
• 1 lemon, juiced
• 1 15oz can chickpeas, rinsed + drained
• ⅓ cup tahini
• ¼ cup hemp heart
• 5 Tbsp extra virgin olive oil
• Sea salt and black pepper, to taste
• ½ tsp ground cumin

Instructions

1. Preheat oven to 350 degrees F and position a rack in the middle of the oven.
2. Toss butternut squash, 5 garlic cloves and parsley with a drizzle of olive oil on a baking sheet.
3. Roast squash for 20 - 30 minutes minutes, or until all squash is fork tender and the garlic is golden brown. I allowed some of my squash to really crispen up. Let cool 5 minutes.
4. In your food processor or blender combine: squash, garlic, lemon juice, chickpeas, tahini, hemp hearts, olive oil, salt, pepper and cumin.
5. Blend the mixture until creamy and smooth, scraping down sides as needed and adding more olive oil or a touch of water to achieve desired consistency.
6. Serve immediately or chill in your fridge.

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Now what are you gonna do with all that hummus? The options are endless: plop some onto of a salad, use it as a spread on sandwiches and wraps, eat it by the spoonful, dunk veggies into it or use it as a dip to compliment a cheese board. Kinda like I did over here for an upcoming collaboration with Bothwell Cheese (stay tuned). Drooooolllll.

If you’re need of more legume based recipes, check out:

• Chickpeas in Roasted Cumin Masala
• Pesto Quinoa Salad
• Black Bean Quinoa Stew

                 – With Love, Carrots and Cake,

To kick off my return to “the blog” I’m sharing a meatless recipe that features tofu—a pressed soy product loaded with fibre, anti-inflammatory isoflavones, healthy fats and lean protein. All good things. Tofu is a product that I often use in Indian cuisine to replace paneer (a traditional cheese). This is especially helpful for when I’m trying to bump up the protein content of my meal. If you’re new to tofu you might be scared but I’m here to tell you shouldn’t be!  Try tofu a few different ways before you really pull out the verdict, like in this Spiced Tofu Briyani.

The recipe for this chilli tofu was developed alongside my aunty who first introduced me to the dish as “Chilli Paneer”. It’s fairly heavy on using bell peppers but you could also substitute other veggies such as sliced mushrooms or peas. Let me know what you think!

By the way…this is the kind of dish that tastes even better the next day.

Indian Chilli Tofu

 

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Ingredients

• 1 brick of extra firm tofu, chopped into ½" pieces
• 3 tbsp canola oil
• ½ tsp whole cumin seed
• 1 medium sized onion
• 1 tbsp ginger, minced
• ¼ tsp salt
• ¼ tsp chilli (or more as tolerated)
• ½ tsp black pepper
• 1 tsp turmeric
• 3 bell peppers, diced in 1 inch pieces (use yellow, green and red)
• 1 ¼ cup crushed, canned tomatoes (preferably reduced sodium)
• 1 tsp sugar
• ½ cup water
• ¼ tsp ground cumin (preferable toasted)
• 2 tbsp fenugreek *optional

Instructions

1. Place oil in a shallow pan (wok style) turn up the heat to medium. Once heated, add in cumin seeds. Be careful not to burn them!
2. Add in onion. Once translucent, about 5 – 6 minutes, add in ginger and peppers.
3. Add in spices: salt, chili, black pepper and turmeric.
4. Cook for another 5 minutes until peppers are slightly tender but still crunchy!
5. Pour in crushed tomatoes, sugar and water (water is added to create more of a saucy consistency; if you’re not a saucy person then you can omit this).
6. Add ¼ tsp ground cumin and 2 tbsp fenugreek.
7. Turn heat to a low simmer. Add in your cubed tofu, stir gently and be careful not to over mix. Cover your pan and simmer on a low temperature for 10 – 12 minutes. This allows all the flavor to meddle.
8. The color should be bright and vibrant!
9. Serve with roti, naan or rice. Best served with a side of plain yogurt.

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Pardon my reach!

Before you leave, check out this fun stop motion video about the girls night in I hosted, trust me you, you’re going to want to see it! It’s pretty darn cute if I don’t say so myself!

– With Love, Carrots and Cake,

Beautiful photo captured by a fan of Carrots and Cake. Thanks Sleepwell Bedding!

During these warm winter nights, it’s nice to snuggle into bed with a warm mug of stew. Typically, stews centre around a cut or type of meat. They are full of body, flavour and oober satisfying. Now, as a huge proponent of plant based proteins I’m asking you: would you ever try a meatless stew? If the the answer is YES, then boy, you’re in for a treat!

Winter. Warm. Cozy. Perfection. 

The quinoa stew is straight up not very pretty to look at. But heck, the flavours are amazing and it’s the kind of stew that doesn’t make you feel heavy. What more? It’s pretty much a one-pot-meal; this means no fussing over multiple dishes and skillets. Easy peasy. And, it’s great for freezing.

I enjoy serving this stew when we have house guests over. I assemble bowls that are full of fun toppings such as cheddar cheese, feta, green onions, tomato and avocados. Guests can top their bowl of stew with whatever they like; it’s always a hit.

Okay, okay, the recipe. See below!
Original recipe can be found here.

Black Bean Quinoa Stew

 

Print

Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

Serves: 5

Ingredients

• 1 Tbsp extra-virgin olive oil
• 1 large onion, diced
• 1 large carrot, thinly sliced
• 1 red pepper, chopped
• 2 garlic cloves, minced
• ⅔ cup uncooked quinoa
• 3 cups low-sodium vegetable broth
• 2 - 14 oz cans black beans, drained and rinsed
• 2 tsp crushed red pepper
• 1 tsp cumin
• ¼ tsp black pepper
• 2 tbsp tomato paste
• Juice of ½ lime
• ½ cup shredded white cheddar cheese
• ⅓ cup chopped fresh cilantro

Instructions

1. Heat oil in large saucepan over medium heat. Add onion and carrot and cook until softened, about 5 minutes. Toss in red pepper, cook for two minutes.
2. Stir in garlic and quinoa and toast quinoa until slightly fragrant, about 4 minutes.
3. Add broth, black beans, black pepper, cumin, and crushed red pepper. Add in tomato paste. Bring to a boil, reduce heat, and simmer until quinoa is tender, about 15 minutes. Stir in lime juice.
4. Remove half the soup, and carefully purée in food processor or blender until smooth (another option may be to use an immersion blender for approx 15 seconds). I prefer to only blend a portion for more texture.
5. Return to pan and heat 2 minutes. Divide among serving bowls and garnish with cheese and cilantro etc.

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– With Love, Carrots and Cake,

If you’re in need of changing your usual deli-meat lunch sandwich for something a bit different (and likely less sodium packed), then this recipe post was meant for you.  The protein comes double packed all thanks to the Greek Yogurt and lovely lentils used in this spread. I opted to use this mixture on a fresh loaf of the “Health Bread” which can be purchased at a local Main Street bakery called A L’Epi De Ble (attention Winnipegger’s: you have not yet visited this gem of a place, you must). But really, you can enjoy this spread by the spoonful, wrapped in lettuce, with whole grain crackers or even with baked pita slices.

This spread speaks “health” – I mean, take a look at the short list of ingredients. Each, so simple on its own, but when combined they come together magically to create a satisfying and drool worthy concoction. Give it a try and let me know what you think. The original source of this recipe came from a beautifully crafted food blog I love to follow, 101 Cookbooks.

*note: instead of using a plain olive oil, I used a sample of chilli infused Prairie Oil – the olive oils are infused, packaged and sold right here in Manitoba. Local loving made easy!

Lentil and Yogurt Spread

 

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Prep time

10 mins

Cook time

5 mins

Total time

15 mins

 

Serves: 3-5

Ingredients

• ½ cup chopped walnuts *preferably toasted
• 2 cups baby spinach
• 1 cup fresh basil leaves
• 1 cup cooked lentils
• 2 tablespoons flat-leaf parsley, chopped
• 1 garlic clove, minced
• 1 lemon
• 1 cup plain Greek yogurt
• ¼ cup extra virgin olive oil
• 1 tbsp liquid honey
• Pinch of salt and freshly ground pepper
• ½ cup Parmesan cheese, shaved

Instructions

1. Gently chop the spinach and basil leaves, trying hard to not bruise them.
2. Place the lentils in a bowl and mix in the spinach, basil, parsley, and garlic.
3. Squeeze the lemon into the lentils. Mix to combine, and then fold in the yogurt gently to prevent the lentils from mushing up.
4. Drizzle in the olive oil and honey. Fold in the toasted walnuts. Season the mixture with salt and pepper.
5. When assembled on toast, or if enjoyed alongside a salad simply garnish with Parmesan.

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                 – With Love, Carrots and Cake,

Perfectly spiked and ready to enjoy.

Today I’m thrilled to share the first of a recipe series from the girls-night-in (GNI) I hosted a few weeks back. The recipe below is for hummus which is often used as a spread or dip. The main ingredient is chickpeas and often most recipes contain tahini. Because tahini isn’t a staple in my home, I opted to create a hummus spread without it. The base of this recipe came from my glob-trotting, foodie-extraordinaire, yogi friend (also a fellow Dietitian), Allie of Balanced with Allie.  It’s the kind of recipe you can spike with multiple flavors: chilli, sun-dried tomatoes, garlic or caramelized onion–yum! The options are endless.

I’m particularly fond of hummus because unlike many commercial spreads and dips, it’s not loaded with starches, sodium, fat or cheap ingredients. It’s also a great way to incorporate more beans and legumes into your lifestyle if these aren’t foods you typically cook with. Not to mention, it’s super easy to put together. All you need is a blending device or an immersion blender! Hummus also freezes well – yaay for batch cooking!

Enjoy!

Jalapeno Spiced Hummus

 

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Prep time

5 mins

Total time

5 mins

 

Ingredients

• 1 15oz can garbanzo beans, rinsed and drained
• 2 tablespoons lemon juice
• 1 - 2 garlic cloves
• 1 tsp salt
• paprika (optional)
• cilantro (optional)
• 1 pickled jalapeno
• 1 - 2 tbsp picked jalapeno juice

Instructions

1. Drain and rinse garbanzo beans.
2. Combine all ingredients into food processor and blend until consistency is smooth.
3. Add additional water or lemon juice as needed.
4. Serve with veggies, pretzels, wholegrain crackers or use as a spread on wraps, sandwiches or even as a "pizza sauce" (yes, it's yummy)!

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Oh, and just incase you missed the magical video that my friends at Samba Joy created for me, see below!

A few more photos, snapped by the talented Samba Joy

                 – With Love, Carrots and Cake,

J-j-juicy.

By now you’ve learned that I’m a sucker for easy, flexible and tasty recipes. Here’s one that can be adapted to your liking. Though the protein used in this recipe was ground turkey, you can also opt out for chicken which can be less expensive and more readily available in grocery stores or your local meat market. I often shape the meat into juicy meatballs and eat them over a bed of pasta or on a salad. But here’s a suggestion: given the warm summer temperatures in Winnipeg, it’s also nice to form the mixture into a patty and make a sophisticated “grown up” turkey burger! If you’re going this route, choose toppings like red onion, spinach and roma tomatoes.

Oh, and I’m proud to say that this recipe is freezer friendly.  Hells yeah!  #mealprepmoday anyone?

When it comes to sourcing pesto, most brands are quite comparable.  When I have extra time on my hands, I’ll even whip some pesto up myself (but honestly, that rarely happens). If you’re concerned you might not use that jar up right away and it will go waste just hold up!  Pesto is extremely versatile! You can use it instead of pizza sauce, add it into marinades and use it as the base of a dressing for this Confetti Quinoa Salad.

Okay, okay…on to important things. The recipe, below.

Pesto Turkey Meatballs

 

Print

Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

Serves: 4

Ingredients

• 1lb Ground turkey or chicken
• 3 cloves garlic, minced
• ⅓ cup Pesto
• 1 large egg
• ½ bread crumbs, or more depending on moistness of meat (for gluten free, use alternative)
• ¼ cup Feta
• Pinch of ground black pepper
• 1 tsp cayenne (optional)

Instructions

1. Preheat oven to 350 degrees.
2. In a large bowl, mix all of the ingredients. It's okay for the mixture to be a bit "gooey"--poultry tends to be very moist.
3. Shape into 2" balls (or patties, you'll get about 5 or so).
4. Place on a baking sheet lined with parchment paper. Bake for 20 minutes or until ready.

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Enjoy!

                 – With Love, Carrots and Cake,