Pomegranate & Pecan Summer Salad

this is an easy and delicious salad for summertime. 

YOU NEED:

mixed greens

pomegranate seeds

pecans or candied pecans [walnuts, almonds will do the trick too)

sharp cheese [goat cheese, brie, or feta is excellent)

a  light vinaigrette. 

1. toast pecans or nuts with some honey or balsamic to caramelise

2. seed pomegranate

3. prepare vinaigrette: try lemon, olive oil, balsamic, a bit of fresh herbs

4. toss lettuce with vinaigrette, top with candied nuts, cheese, pom seeds

Shrimp Summer Salad

simply marinate shrimp in some lime juice and creole seasoning with some extra garlic

lay out a bed of lettuce, sweet peppers, strawberries, onion

grill shrimp, add

sprinkle with feta, lemon juice and olive oil

Spinach, Arugula & Strawberry Salad with Parmesan and Walnuts

This little salad is easy and light and very summery!

YOU NEED:

spinach, arugula, or mesclun

ripe strawberries, sliced

crushed walnuts

some grated parmesan

olive oil

lemon juice

salt, pepper

that's it.

Beet & Blood Orange Salad

Easy summery salad.

YOU NEED:

beets [canned is ok]

2 blood orange

a pack blackberries or raspberries

walnuts or pine nuts or pecans

goat cheese or feta cheese

lettuce or arugula

1 avocado

lemon juice

salt

pepper

olive oil

OPTIONAL: slivered onion, radish, endive, cucumber, grilled chicken or beef

BALT salad

BLT, deconstructed!

YOU NEED:

2 plum tomatoes, chunked

8 slices bacon, chunked

2 avocados, chunked

lettuce, sliced

onion, olives, cheese optional

croutons

DRESSING: lime juice, a bit of cayenne seasoning, salt, pepper, olive oil

Chunky Avocado Basil Salad

This is basically a savoury fruit salad.

YOU NEED:

2 tomatoes, chopped

2 avocados, pitted and chopped

fresh basil, chopped if too big

salt, pepper, olive oil, a bit of garlic, lots of lime juice

OPTIONAL

feta cheese

peppers [spicy or not]

cucumber

grilled chicken.

healthy, no matter what. 

Garden Steak Sandwiches

A nice, lighter twist on the steak sandwich! Try serving at your next summer BBQ or whatever. 

MARINATE STEAK. A bit of lemon juice, garlic, and some fresh herbs should do the trick. salt and pepper.

PREPARE SALAD GARNISH: Arugula, Tomato, Basil, some lemon juice and olive oil

CHEESE? Mix light cream cheese with goat or feta.

BREAD? whole wheat, toasted.

ASSEMBLE!

Avocado Salad with Cranberries, Pecans & Poppy Seed Dressing

Healthy salad to whip together, vegan and vegetarian too. Perfect for all occasions. Just eat right after preparing because avocado oxidizes. 

1. toss together some fresh cilantro with mixed greens with dressing:

2 tablespoons olive oil. 1 tablespoon lime juice, 1/2 tablespoon honey, salt, pepper, and 1 tablespoon poppy seeds. 

3. top with sliced avocado, toasted pecans, and dry cranberries. 

Cheesy Baked Penne with Butternut Squash

A yummy and cheesy way to use this fall's produce. Squash!

1. Boil pasta, drain.

2. preheat oven to 400 F. 

3. puree together 1 cup butternut squash, cooked. add 2 cloes minced garlic, 1/4 cup milk or cream, some chopped fresh parsley and simmer until thick in a saucpan on low heat. i like to add ground turkey to the recipe. 

4. put in a greased baking dish with pasta, top with a layer of mozzarella, goat cheese or a mix of cheeses. 

5. bake until cheese is brown and bubbly. 

Roasted Sweet Potatoes with Rosemary, Parmesan & Garlic

1. chop 2  sweet potatoes [yams] into small chunks.

2. toss with 1/4 cup olive oil, 1 teaspoon salt, a handful of chopped fresh rosemary, 3 cloves minced garlic.

3. heat oven to 400 F. sprinkle potatoes with grated parmesan cheese

5. lay on a baking sheet, roast for 25 mins, flip, and roast for another 10. 

6. serve!

Pomegranate & Feta Salad with Pecans & Red Pepper Dijon Dressing

A delicious and easy fall salad. 

1. wash and chop romaine lettuce into bite sized pieces.

2. squeeze out pomegranate seeds.

3. crumbled some feta.

3. slice 1 small red bell pepper, slice 1 small red onion.

4. toss together romaine, pomegranate, pecans, red onion and feta cheese

5. for dressing, mix together 1/4 cup olive oil with 3 tablespoons balsamic vinegar, half a slivered red pepper, and a tablespoon of dijon mustard

6. toss and serve!

Chopped Autumn Salad with Cranberries, Feta, & Pecans

1. wash mixed greens or leaf lettuce, dry and put in a bowl.

2. add chopped celery, pecans, dried cranberries, and feta. OPTIONAL: pomegranate, apple slices,  pumpkin seeds.

3. mix with vinaigrette: 2 tablespoons olive oil, 1 tablespoon cider vinegar, 1 teaspoon brown sugar, salt, pepper. 

4. toss and serve. 

Boursin & Butternut Squash Risotto

Creamy and perfect for a cold fall day

YOU NEED:

1tbsp olive oil

2 garlic cloves, minced crushed

1 onion, diced finely

Half a small butternut squash, peeled and diced into 2cm cubes

optional: bacon, mushrooms, ham, sausage

150g risotto rice

800ml chicken or vegetable stock

60g herb and garlic boursin [low-fat] or any herb cheese roule

1. heat oil, sautee garlic, onions, any meat or mushrooms if using. add squash. 

2. add rice and keep stirring until a little transluscent

3. keep stirring, adding 1/4 cup of stock at a time until absorbed. don't add any more until each amount is absorbed. stir and do this until all the stock is used up.

4. once rice is tender, add cheese until coated evenly.

5. serve with a bit of parmesan and ground black pepper.  

Roasted Butternut Squash with Pesto, Goat Cheese, & Pomegranate

1. preheat oven to 400 F.

2. rub with salt, pepper, olive oil, and a bit of nutmeg and brown sugar

3. bake for 45 minutes until golden.

4. once finished , drizzle with basil pesto, goat cheese, and pomegranate seeds.

Butternut Squash with Caramelized Onions, Feta Cheese, Walnuts, & Pomegranate

A happy thanksgiving indeed, with this dish.

1. Get a butternut squash, scoop out seeds after cutting in half.

2. preheat oven to 400 F.

3. bake squash for 15 mins, drizzled with olive oil, salt, and pepper.

4. meanwhile, sautee onions and walnuts with balsamic vinegar at low heat until fragrant and soft. 

5. fill squash with onions and nuts, top with feta.

6. bake for another 10 or 15 mins.

7. top with fresh pomegranate seeds and serve!

Pumpkin Cookies with Cinnamon Cream Cheese Frosting

Super low fat, 40 calories each, plus low-fat frosting!

YOU NEED:

1 cup of whole wheat flour

1 cup of all purpose flour

1 cup  white sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon nutmeg

1/8 teaspoon of sea salt

1/2 cup of unsweetened apple sauce

1 tablespoon mollases [optional]

1 teaspoon vanilla or almond extract

1 cup of canned pumpkin or pureed pumpkin

Cooking spray

METHOD:

Preheat oven to 350. Grease a cookie sheet with cooking spray.

Cream sugars, applesauce, pumpkin and almond extract together.

In another bowl, mix flours, baking soda, baking powder, salt and spice. Once mixed, add to the wet ingredients. 

Form little mounds and bake for 15 – 18 minutes, or until browned.

CINNAMON CREAM CHEESE ICING:

blend 1/4 cup softened cream cheese with 2 tablespoons icing sugar and 2 teaspoons cinnamon. 

Top or sandwich cookies for a great dessert!

Spinach & Pomegranate Salad with Parmesan & Walnuts

More pomegranate goodness!

1. toss spinach with baslamic vinegar, olive oil, salt and pepper. 

2. seed pomegranate, add seeds.

3. top with walnuts & grated parmesan. 

Pomegranate & Feta Salad

Pomegranates are delicious, healthy, and add a great texture to salad!

1.cut open pomegranate, scoops out seeds, reserve juice and drink straight for a vitamin boost [also great for cocktails]

2. Wash and toss mixed greens [arugula, baby romaine, red leaf lettuce, spinach] with balsamic vinegar, or a light vinaigrette. 

3. add crumbled feta cheese.

4. optionally add walnuts, pecans, pine nuts, tomatoes.

Easy Baked Pumpkin & Cinnamon Donuts

Baked, not fried! Perfect for fall.

YOU NEED:

2 cups all purpose flour

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons pumpkin pie spic

1/2 cup pureed pumpkin

1/4 cup unsalted butter, softened

1/2 cup brown sugar

1 large egg

1/3 cup milk

cinnamon topping:

1/4 cup sugar

2 tablespoons oats

1 teaspoon cinnamon

TO MAKE: 

1. Preheat oven to 375 F.

2. Combine the first 5 ingredients in a bowl and set aside.

3. In a standing mixer or bowl using a hand mixer, cream the butter and brown sugar.

4. Add the egg, the pumpkin puree and milk.

5. Add the flour mixture and mix until just combined.

6. Place the dough in a large zipper bag, seal the bag airtight and then cut off ½ inch of one corner.

7. Pipe the dough into doughnuts on a parchment-lined baking sheet. Bake for 15 minutes and allow to cool.

8. To make the icing, place all of the ingredients in a bowl and whisk to combine.

9. Drizzle icing over each doughnut and serve.

Thanksgiving Turkey Salad

Great for sandwiches, dip, or wraps!

1. get some leftover chicken or turkey  or cook a breast.

2. chop chicken or turkey finely, you should have about 1 cup of shredded meat. 

3. mix with 1 tablespoon low fat mayo, 1 tablespoon low fat cream cheese, a bit of chopped celery and green onion, salt, pepper, and season with thyme, rosemary, and toss in some dried cranberries. add some lemon juice to soften the mixture. 

4. ready to go! wrap up or do with it what you would with chicken salad.