Thai Quinoa Salad

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Nita Sharda, Carrots and CakeI love quinoa. But I’m really not a fan of it by itself. Are you? My preference is to enjoy it when it’s “mixed” into something like a pesto quinoa salad or as a pilaf with garlic mushrooms. Mmmmm. I’ve been making this version of a Thai quinoa salad for years now but never really took the time to standardize the recipe. With some encouragement from friends and family, I finally did it.

Here are my pre-requisites for a quinoa salad:

I want it to be hearty enough to be a meal, so I need a solid source of protein. Enter the edamame bean! A ½ cup serving of edamame beans is about 12 grams of protein.

I want color. I eat with my eyes so against the quinoa I wanted to see some yellow, red, purple and green. A colorful meal also means I’m feeding my body variety of nutrients.

I want a good-for-you dressing. I’m not fearful of fat and my mantra has always been: it’s not the quantity of fat you eat, it’s the quality. The dressing for this recipe is largely based on peanut butter. Go for a natural PB that isn’t loaded with added fats, sugar or salt. The dressing also has lovely hints of ginger which is great for digestion and amping up the flavor of this salad.

I want it to still be good the next day. C’mon, we all know many salads don’t hold up more than 24 hours. Not this recipe! I prefer to keep the dressing on the side and pour on more as I need it. The quinoa salad itself stays perfectly fine for 3 – 4 days when kept refrigerated in an air-tight container.

This recipe is a hit, no matter where I go. My vegan and vegetarian friends and mama’s all LOVE it. It’s perfect for weekday lunches, as a side or for sharing at a potluck.

Nita Sharda, Carrots and CakeThai Quinoa Salad_vertical

Okay, okay, recipe below!

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Thai Quinoa Salad
 
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Ingredients
  • Salad:
  • 1 cup uncooked quinoa
  • 2 cups shredded red cabbage (we like to chop it pretty small)
  • 1 red, orange or yellow bell pepper, diced
  • 1 cup shredded carrots
  • 2 cups edamame beans *steam/cook ahead of time
  • ½ cup chopped cilantro
  • ½ cup cashews
  • 3 green onions, chopped
  • For the dressing:
  • ⅓ cup natural peanut butter
  • 1 tbsp freshly grated ginger
  • 3 tablespoons soy sauce
  • 1 tablespoon honey (use agave if vegan)
  • 3 tablespoons red wine vinegar
  • 2 teaspoons sesame oil
  • 2 tsp sesame seeds *optional
  • juice of one lime
Instructions
  1. Prepare quinoa: ensure you've thoroughly rinsed and strained it. Place quinoa in a small pot with 2 cups of water. Bring to a boil and reduce heat to low, cover and simmer until tender and the liquid has been absorbed. About 15 - 20 minutes. Fluff with a fork. Set aside and cool.
  2. To the quinoa add in cabbage, bell pepper, carrots and edamame beans. Fold this into the the quinoa.
  3. Prepare the dressing by mixing together all eight ingredients. I often use a handheld blender to do this job but you could totally use your muscles and a strong fork.
  4. Garnish with cashews, cilantro and green onion. Serve chilled (or eat it up right away).
Thai Quinoa Salad_birdseye
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,

Carrots and Cake Nita Sharda

White Bean Spread

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Nita Sharda, Carrots and CakeI didn’t think I would say it. But I am. Sometimes, I get sick of hummus.

haaawwwww

Okay chill–we all need variety. After all, variety is the spice of life! So what is a Dietitian and foodie to do? Improvise! I always seem to have a can white kidney beans (or cannellini beans) in my pantry so I opted to use this as inspiration to create a protein based dip. Because the cannellini bean is more pastey the result is a thick and spreadable dip. I prefer to dunk veggies and crackers into this pretty stuff but I’ve also added dollops of it onto salads.

This recipe is totally versatile. You can add more or less of any ingredient or even nix something you don’t like. For example, my sister isn’t the biggest fan of caramelized onions, but I love them. They make for a beautiful garnish and give it a sweet flavour. Love! Give it a try and let us know what you think!

White Bean Spread_jugWhite Bean Spread_all decor

White Bean Spread
 
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Ingredients
  • 1 19oz can white kidney beans, rinsed
  • 3 - 4 cloves garlic, roasted in oven
  • ⅓ cup tahini
  • ¼ cup olive oil
  • Juice of one lemon
  • 1 tsp dried parsley
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1 tsp black pepper
Instructions
  1. Place all ingredients into a food processor or blender.
  2. Blend until smooth.
  3. Taste and add more spices as needed. Feel to also add 1 tbsp of water at a time to reach a desired consistency.
  4. Garnish as you wish! You can garnish with caramelized onions, olives, herbs or a drizzle of olive oil!

Nita Sharda, Carrots and CakeFood 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,

Carrots and Cake Nita Sharda

Veggie-filled Mac and Cheese

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Nita Sharda, Carrots and CakeDon’t get upset! I know what you’re thinking “why did this Dietitian take my favorite comfort food and add veggies and then butcher it with lentils?”! I realize fully that mac and cheese is all things comforting and nostalgic for many of us. Having said that, most of use could do with a bit more veggies in our life and in honour of The International Year of the Pulse, it only made sense.

The truth is, I love a good mac and cheese. You know, the kind you get at restaurants with the crispy topping. Oh, and when it has bacon, even better. Unfortunately, on almost all occasions, these variations of mac and cheese left me feeling like I had just eaten a treat. So, I wanted to create a wholesome recipe that I could enjoy and feel good about eating throughout the week. You feel me?

I remember the first time I made this recipe. My husband scratched his head and said, “babe, there is something more gritty in the texture”. I smiled and told him it was the lentils. He shrugged, grabbed a second serving and called it great. What a keeper. So yes, you should expect a slight change in the texture you’re used to, but the taste shouldn’t be all too different.

If you need to take baby steps. Maybe try the recipe with just onion and lentils. Or, just veggies. It’s your body, you’re the boss. 

I tripple-tried this recipe before deciding to have it photographed and placed on the blog. But, it fits. It truly does. Here’s what I love about this version of mac n’ cheese:

  • It uses 2% Evaporated Milk to give it the creaminess you want. It’s made by removing water from fresh milk and then heating it. Heating the milk gives it the creamy, slightly cooked taste and darker colour. It’s a source of protein, calcium and Vitamin D!
  • It includes approximately 3 cups of veggies which mean you could really add more, or less. One time I added cauliflower! Another time I opted to use mushrooms.
  • The lentils help to increase the protein and fibre content of the entire recipe, making it a one-pot-meal kinda deal.
  • You can spice it up as you wish. I keep it simple but you could also add some basil or parsley if you fancy.
  • Lastly, it’s freezer friendly and great to pull out on those day’s you might be extra crazy busy and don’t want to compromise on your nutrition. Simply place it in the oven and bake until everything is heated through and your cheese is bubbly.

I drew inspiration for this recipe from The Lean Green Bean and the Eat Shrink and Be Merry gals. Check out their versions if you wish.

Nita Sharda, Carrots and Cake

UP CLOSE AND PERSONAL.

Nita Sharda, Carrots and CakeNita Sharda, Carrots and Cake

Okay, recipe taymeeee.

Mac and Cheese with Lentils
 
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Serves: 6 - 8
Ingredients
  • 1 cup elbow pasta
  • ¾ cup red lentils, uncooked
  • 2 tbsp canola oil or butter
  • 1 onion, diced
  • 1 red pepper, diced
  • 1 cup broccoli, chopped into small florets
  • 1 cup spinach, thinly chopped
  • 3 cloves garlic, minced
  • 1 tsp paprika
  • ½ tsp cayenne
  • 1 tsp black pepper
  • 2 tbsp all purpose flour
  • 1 can (370mL) Evaporated Milk (I used 2% MF)
  • 1 cup cheddar cheese
Instructions
  1. Preheat oven to 350 degrees.
  2. Cook elbow pasta according to package directions, until al dente. Drain and set aside.
  3. Cook red lentils according to package directions. Once lentils are cooked through, set aside.
  4. In a separate large pot, heat butter or canola oil. Add in onion and cook until translucent.
  5. Once onion is cooked through, add in remaining vegetables, garlic and spices. Saute for 10 - 15 minutes until vegetables are softened. I prefer to add my spinach last as it requires very little heat.
  6. Sprinkle vegetables with flour, ensuring the mixture is well coated.
  7. Add evaporated milk and ¾ cup of cheese, leaving some cheese for the last step.
  8. Add in cooked pasta and lentils to the vegetable mixture and combine thoroughly.
  9. Place mixture in a 9 x 13 dish, or two 8 x 8 dishes. Top with remaining cheese.
  10. Bake for 20 - 25 minutes until cheese is bubbly.

Nita Sharda, Carrots and Cake
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,

Carrots and Cake Nita Sharda

5 Reasons you Should be Eating Pulses

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Photo from www.iyp2016.org

Photo from www.iyp2016.org

Oh hiiii! Or I should say, heho! Forgive me, I’ve been celebrating the Festival Du Voyageur over the last two weeks. Hence the blogging hiatus. Okay, one last time, HEHO!

If you haven’t caught on, over the last little while we’ve really been encouraging you to load up and experiment with legumes. For a refresher on what a legume is, visit our previous blog post. For the next little bit, we’re going to explain the WHY behind the WHAT. It’s your health (and tummy) so you should know our top five reasons for recommending legumes.

  1. High in protein.
    Whether you opt out for a lentil or bean, you’re guaranteed to consume a solid amount of protein. Protein is that good stuff you need to keep you full, maintain muscle, produce enzymes and plays in important role in maintaining our skin.

    • 1 cup cooked lentils = 18 grams of protein
    • 1 cup cooked black beans = 15 grams of protein
    • 1 cup cooked kidney beans = 13 grams of protein
      _____
  2. Source of fibre.
    Unlike most animal proteins, beans and lentils contain a complex carbohydrate component that is rich in fibre. Beyond just promoting gut health and keeping you regular with washroom visits, fibre does your body an amazing favor by helping to keep blood sugar levels stable. It’s even known to reduce the risk of colon cancer, and, it can lower cholesterol and triglyceride levels to a healthy range. Oh, and one more thing: it keeps you full for longer.___

    Image from www.pulses.org

    Image from www.pulses.org

  3. Environmentally friendly.
    We’re starting to learn more and more about the agriculture industry. Here’s what we’ve come to know so far:

    • Growing pulses increases farming biodiversity
    • Pulses are highly water efficient (to produce 1 kg of lentils we need 50 litres of water; for same amount of chicken, we need 4325 litres of water)
    • Crop residues and byproducts can be use for animal feed making pulses multifunctional
    • Pulses produce very little carbon footprint, thus reducing greenhouse gas emissions that pollute our air
    • The nitrogen in pulses improves soil fertility
    • Okay that’s enough bragging.
  1. Versatile.
    If you’re new to beans and lentils like most of our clients, please take comfort in knowing that these little “big” guys are extremely versatile. You can slowly start incorporating them into meals you already enjoy. Here are a few ideas:

    • Mix red lentils into your favorite mac and cheese recipe
    • Add a can of beans into homemade soups and stews
    • Throw in an extra can of beans into your chili
    • Add lentils into your hamburger patty mixture
    • Mix refried beans into your taco beef
    • Throw in ¼ cup of red lentils into your berry smoothie
    • Source recipes that use beans for baking like these black bean brownies
    • Use lentils in your homemade granola
      _      _____
  2. Economical.
    Lentils and beans are extremely gentle on your wallet and help you maximize food dollars. For a fraction of the cost, you get the benefit of protein (see point one) and fibre (see point two) without the saturated fat that animal proteins come with. Note to the universe: I do love me a good steak, or homemade chicken fingers but prefer to enjoy veggie proteins for the bulk of my meals. I did some price checks at my local mom and pop grocer, here’s what I learned:

    • 1lb extra lean ground beef = $4.99
    • 1lb sliced bologna = $3.99
    • 1lb chicken legs = $2.49
    • 1lb bag dried red lentils = $2.19

So that’s it folks! This rounds up our top 5 reasons for eating pulses. If you’re feeling motivated by all of this information but stumped on how to put this into practice, contact me so we can discuss things further. In the mean time, stay tuned for a load of Carrots and Cake tried and true recipes featuring pulses.

                 – With Love, Carrots and Cake,

Carrots and Cake Nita Sharda

GNI Feature: Jalapeno Spiced Hummus

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Carrots and Cake, Nita Sharda

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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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)!

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

Carrots and Cake, Nita ShardaCarrots and Cake, Nita ShardaCarrots and Cake, Nita Sharda

                 – With Love, Carrots and Cake,

Carrots and Cake Nita Sharda

Spicy Honey Roasted Chickpeas

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Carrots and Cake, Nita Sharda

Seasoned and roasted to perfection!

As you can likely tell from the few posts I’ve had since the birth of this blog, I’m a HUGE proponent of sourcing plant based foods as a source of protein. Where do I begin? Beans, legumes, lentils and nuts are packed with protein and heart healthy nutrients to keep your ticker in top shape!

This particular recipe for roasted chickpeas is ridiculously easy and incredibly tasty. What more do you want out of a recipe,  like really? If you’re new to beans, you can purchase them dry and boil until tender. Inspect your dried chickpeas before cooking, throwing out those that are shriveled or have broken skin. You might find some pebbles or twigs which can be discarded. For every cup of chickpeas, soak with 3 cups water. Chickpeas need to be soaked for at least four hours or preferably for 8 hours. To keep things easy, soak them overnight. Throw out the soaking water by putting chickpeas into a strainer and rinsing them well. This washes away the carbohydrates and sugars that cause gas. For more information on chickpeas, check out this article from Eat Right Ontario.

Or, you can easily find canned versions. If you’re going this route, be sure to rinse them thoroughly. Either way, ensure you allow enough time for the chickpeas to completely dry out, otherwise they may not roast nicely for this recipe.

I typically stash these in an airtight container in the fridge and nibble on the chickpeas a little bit at a time. Another way to enjoy this recipe is by tossing them onto a salad. They offer an added “kick” to any salad and a pretty awesome crunch.

5.0 from 1 reviews
Spicy Honey Roasted Chickpeas
 
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Ingredients
  • 1 28oz can chickpeas
  • 2 Tbsp canola oil
  • 2 tsp cumin
  • 2 tsp paprika
  • 1 tsp garlic powder
  • Pinch of black pepper
  • 1 Tbsp honey (or agave nectar)
Instructions
  1. Preheat oven to 350 degrees.
  2. Drain, rinse and dry the chickpeas. You can also use a salad spinner to help them dry a bit faster.
  3. Mix the cumin, paprika, garlic powder and black pepper into the oil. Stir honey into this mixture.
  4. Toss this dressing onto the chickpeas until evenly coated.
  5. Spread the chickpeas in an even layer on a rimmed baking sheet and bake until crisp, about 30 to 40 minutes. Check up on your chickpeas every 10 minutes and roll them around with a spatula.
  6. And, enjoy!

 

Carrots and Cake, Nita ShardaCarrots and Cake, Nita Sharda

            – With Love, Carrots and Cake,

Carrots and Cake Nita Sharda