This salad is so flavourful and refreshing! If you are trying to squeeze in as many backyard BBQs and picnics before summer ends, bring this winner with you!
This is kind of a double whammy post. You’re getting a pesto recipe as well as a recipe for crunchy, oil-free baked potatoes that make a great side dish or salad topping. Ever since testing out Loni Jane’s crunchy no-fat potatoes from our past Book of the Month, Feel the Lean, my life has been changed. I never would have thought 1) you could get crunchy baked potatoes without adding oil, and 2) adding something warm/hot on top of a cool, fresh salad would be so delicious. Now, I love topping my salads with baked potatoes, cauliflower, brussels sprouts, etc. I will never be the same again.
This potato recipe is completely inspired by Feel the Lean (I cook the potatoes exactly the way Loni directs you to in the book), and the Basil-Kale Pesto concoction is 100% us. I love the pesto because we have so much basil and kale growing in our garden, it’s a great way to use it up and cut back the plants to encourage more growth. Remember, with some plants in your garden, if you don’t use it… you lose it :P.
I love grapefruit so much, I often go through periods where I eat one a day! I think it was my grandma who got me hooked on them because my first grapefruit memories involve me watching her slice one open, and then carefully sprinkle a thin layer of sugar on top. I would then of course sprinkle some extra sugar on mine, making a very thick layer of sugar on top 🙂 As I got older, I started to appreciate the taste of grapefruit so much that the sugar topping was banished, and all I wanted was the pure, unaltered fruit!
But then yesterday I made this grilled grapefruit on the BBQ for the first time, and I have now entered a new phase of even deeper love for grapefruits. This grilled grapefruit is so amazing, I ended up making 3 of them yesterday; I ate two of them on their own, and chopped one up and added it to my salad! DROOL!
For the salad, I just made my Sweet with Heat Salad, and then added some sliced up grilled grapefruit. I loved the addition of the sour taste with the sweet and spicy flavours of the other ingredients! Just cut off the skin before eating, (I kept it on only because it looked nice in the picture haha)
A lot of salad dressings that you’d buy at the store have some ingredients that aren’t too good for you, so I try to avoid eating them. Since I’ve gone off of store bought dressing, I’ve slowly been building up some favourite recipes that I can easily make at home, taste amazing, and are made of simple, healthy ingredients. This was the first dressing I learned how to make, and I think it has remained one of my favourites!
It is Theme Song Thursday! The theme song for this gluten and dairy free Grilled Chocolate and Almond Butter sandwich says it all…
Nothing says fresh like mint, right? I had some leftover mint from my Watermelon and Mint Lemonade and came up with this salad. I have a feeling it’s going to become my summer staple when I don’t have a lot of time or brainpower to come up with a meal, because it’s so fresh and light, while also filling me up.
You’re getting a big serving of greens from the salad, plus a healthy amount of fibre and protein from the chickpeas and peas. On top of all that, the fresh mint adds a lot of flavour. Yum! (more…)
I’ve been reading a little bit about dairy (but not too much that I’m turned off from eating it) and how it can be rough on your digestion. I’m a huge cheese and yogurt lover, so I don’t know how I could live 100% without those two things, but I bought some Daiya “cheese” to test out in a couple of recipes. This one, so far has been my favourite! I wasn’t even missing the dairy.
How do you guys feel about dairy and your health/digestion? I’m ready/equally unready to learn more about it…