It’s basically summer and you know what that means… CHERRIES. In addition to being delicious, cherries are sources of vitamins C, A, and K in addition to a dose of potassium, magnesium, and calcium. Not to mention they have antioxidants, like beta-carotene as well as choline. To help you increase your intake, try these yummy recipes
Cherry Couscous & Arugula Salad with Balsamic Vinaigrette
Cherry Smoothie Bowl
Cherry Fluff
Cherry Tarts
Cherry Moscow Mule
It’s almost summer and you know what that means… PEAS! In addition to being delicious, they are a good source of Vitamin A and C as well as Thiamin and Niacin. To help you increase your intake, try these yummy recipes.
Green Pea Soup
Quick Pea Curry
Snap Pea Chips
Cold Pea Salad
Easy Spring Pea Tart
It’s spring and you know what that means… BROCCOLI! In addition to being delicious, it is a good source of vitamins A, C and K and calcium as well as phosphorus and zinc. All of which aid in bone health. To help you increase your intake, try these yummy recipes…
Broccoli and Cashew Cream Soup
Broccoli Fries
Asian Broccoli Salad with Sesame Ginger Dressing
Broccoli & Ranch Goddess Bowl
Smoked Cheese & Broccoli Tart
It’s spring and you know what that means… ASPARAGUS! In addition to being delicious, it is rich in minerals and vitamins A, C and folic acid. It can help support a healthy gut, as well as help to lower blood pressure. To help you increase your intake, try these yummy recipes…
Creamy Asparagus Soup
Parmesan Asparagus Fries
Bacon Alfredo Asparagus
Goddess Bowl
Asparagus and Cheese Tart
I am a royal watcher; I watched the weddings of William and Kate, and Harry and Meghan. I watched as much Jubilee coverage as I could. I watched the funerals of Princess Diana, the Duke of Edinburgh and Queen Elizabeth II. Say what you will about the Royal Family; I am a sucker for a love story and celebrating the lives of people who have dedicated their lives to service.
My best friend and I try to watch these events together and we make a big deal of it! Having just taken High Tea at The Empress in Victoria, we were inspired to create our own tea tower. Typically, the first (bottom) level of the three-tiered stand are savory items like tea sandwiches. The second (middle) level includes scones with clotted cream and jam. The third (top) level consists of sweet items. You eat from the bottom up. And the best part is: it’s all finger foods!
We are having two flavours of tea from the Loft 35 collection which can be purchased online from the Fairmont Store; Lady Londonderry and the classic, Orange Pekoe! There will also be mimosas for toasting!
| First Course | Mini Vegetable Quiches Devilled Eggs Cucumber Sandwiches Open-Faced Salmon Lox Bagel Bites *cream cheese, arugula, capers, pickled red onions |
| Second Course | Scones With clotted cream & raspberry jam |
| Third Course | Two-Bite Brownies Macarons Mini Lemon Tarts Mini Strawberry Shortcake Cups Banana Bread |
Apparently “tinned fish” is a food trend for 2023. I remember back in the day when I got made fun of in school for packing it in my lunch. Of course, nothing beats a tuna fish sandwich, a tuna noodle casserole, or a tuna melt, but I have found some great “grown-up” recipes and these are my top five!
1. Cheesy Tuna Toasts with Olive Salsa
2. Spaghetti with Tuna Puttanesca
3. Tuna Burgers
If you have a recipe, feel free to comment below!
The weather has been amazing lately; almost summer-like at times. I am itching to get gardening so I can eat fresh fruits and veggies that I grew myself. Which makes sense that I have been having a real hankering for refreshing salads. Here are a few salads I have been devouring lately! And thinking about it now, each of these would have been a fantastic side dish to bring to Easter dinner with the family, had I been thinking.
1. Watermelon Salad with Feta and Cucumber
4. Beet Salad with Quinoa, Carrot & Spinach
5. Vegan Pasta Salad
I’d love to hear from you all about your favourite salad recipes! Comment below!
Ingredients
3 Tbsp olive oil
8 oz baby potatoes (halved)
8 oz baby carrots
8 oz asparagus (cut in half)
14.5 oz cannellini beans
4 chicken drumsticks
1 tsp paprika
3 Tbsp vinegar
3 Tbsp Italian seasoning
Directions
1. Drizzle 1 Tbsp of olive oil on a sheet tray; add potatoes and carrots; mix to coat them and make sure they are in an even layer
2. Roast in the oven for 15 minutes at 450F
3. Combine the asparagus, beans and 1 Tbsp of olive oil in a large bowl
4. Add the mixed to the sheet tray
5. In the same bowl add the chicken and sprinkle with paprika
6. Lay the chicken on top of the vegetables on the sheet tray
7. Roast in the oven for 20 minutes until chicken is properly cooked
8. In a small bowl combine the remaining 1 Tbsp of olive oil, the vinegar and seasoning to make a dressing
9. Spoon the dressing on the cooked chicken prior to serving
Ingredients
Cooking spray
1.5 cups frozen mixed vegetable
1 tsp chili powder
1 tsp garlic powder
2 cups chicken broth
1 cup mushrooms (sliced)
14.5 oz diced tomatoes
14.5 oz black beans (drained)
1 cup spinach
Directions
1. Cook the frozen mixed vegetables in cooking spray in a large soup pot until tender
2. Add the spices and continue to cook for 30 seconds
3. Add the chicken broth, mushrooms and tomatoes; bring to a boil then reduce heat and continue cooking for 10 minutes.
4. Add the beans and cook for another 5 minutes
5. Add the spinach and cook until it wilts.
Ingredients
1 Tbsp Lime Juice
2 Tbsp Minced Garlic
¼ tsp Frank’s Red Hot
1 pound Shrimp (ready to eat)
1 tsp Olive Oil
1 Onion (sliced)
1 Bell Pepper (sliced)
2 tsp Tex-Mex Seasoning
4 Keto Tortillas
1 Tomato (diced)
1 Avocado
Directions
1. Marinate the shrimp in the fridge for 30 minutes in a mixture of lime juice, garlic and Frank’s
2. Saute the onion, bell pepper in the olive oil until tender in a frying pan
3. Add Tex-Mex seasoning to the pan and continue cooking for 30 seconds
4. Set the onion, pepper & seasoning aside in a bowl (keep covered)
5. Cook the shrimp in the frying pan (be careful not to overcook)
6. Assemble your tortillas with onion, peppers, shrimp and top with tomato and avocado