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Foodie Friday: Southwestern Salad in a Jar

Foodie Friday

If you find yourself running out the door in the morning without grabbing anything for lunch, today’s recipe is perfect for you. Not only is it healthy and filling, but you can prep multiple portions at once and it can be customized to your liking. Here’s one of many possible salad in a jar recipes for you to try! We like using BNTO lunch box adapters to separate our salad and dressing. This means our salad won’t get soggy!

Southwestern Salad in a Jar

This recipe was adapted from this MJ AND HUNGRYMAN recipe.

Ingredients

A jar with the BNTO lunchbox adapter is perfect for this salad in a jar Photo courtesy of www.cuppow.com

A jar with the BNTO lunchbox adapter is perfect for this salad in a jar. More colours are available at The Granary!
Photo courtesy of www.cuppow.com

Salad

  • 1/2 cup canned black beans, rinsed and drained
  • 4 or 5 cherry tomatoes, sliced in half
  • 1/2 diced bell pepper (colour of your choice)
  • 1/2 avocado, diced
  • 1/2 cup of corn, fresh or canned
  • grated cheese of your choice (optional)
  • crushed tortilla chips (optional)
  • grilled chicken or protein of your choice (optional)
  • 2 cups mixed greens

Chipotle Lime Salad Dressing 

  • juice of 1 lime
  • 4 tablespoons of olive oil
  • 1 clove minced garlic
  • a dash of chipotle hot sauce (to taste, we like it spicy so we added a couple dashes)
  • roughly chopped fresh cilantro
  • salt and pepper to taste (optional)

Instructions

Begin by layering your ingredients into your jar. First, add the beans, followed by your tomatoes, peppers, avocado and corn. Top that off with cheese, tortilla chips and chicken if you’re adding it. Finally fill the remaining space (leaving room for your BNTO lunchbox adapter) with mixed greens. Set this aside and whisk together your salad dressing ingredients. Pour that into your BNTO lunchbox adapter and seal with the lid. Store in your fridge and grab and go whenever you need to!

Foodie Fridays: White Bean Dip


Foodie Friday

It is a rare occasion when there is no hummus in the house, so I was shocked to find it missing from its usual spot in the fridge. Hummus is easy to make, assuming you have the right ingredients, so I headed to the pantry only to discover that there were no chickpeas. This lead me to substituting white kidney beans in place of chickpeas, which produced this White Bean Dip. It’s lighter than hummus, but tastes just as good on crackers or veggies. So if you’re eating a lot of hummus and want to switch things up, I would definately recommend giving this recipe a try.

White Bean Dip

White Bean Dip

Ingredients

  • About 3 cups of white kidney beans
  • 1/4 cup of tahini (feel free to add more if you’re a fan of the taste!)
  • 1/4 cup of vegetable broth or water
  • 2 cloves of garlic minced
  • 1 tablespoon fresh rosemary
  • 2 tablespoons of olive oil
  • salt and pepper to taste

Instructions

Whip out your food processor and fill it with as much as you can, I halved all my ingredients so they could fit and did it in two batches. Mix until creamy and transfer to a container. Chill for 30 minutes for the flavours to really come out. Chop up some veggies or grab some crackers and dig in!

Foodie Fridays: Watermelon Hibiscus Coolers

Foodie Friday

The days have been getting warmer and it’s a nice reminder that summer is almost here! You’re probably looking forward to patio time, barbecues and cool treats. While we can’t get you the first two, we do have a recipe from the Thug Kitchen Cookbook that may satisfy your cravings for something icy and refreshing. You’ll even benefit from all the awesome health properties of Hibiscus that we talked about earlier in the week.

Watermelon Hibiscus Coolers

Ingredients

photo courtesy of the Thug Kitchen Cookbook

photo courtesy of the Thug Kitchen Cookbook

  • 6 cups of cubed watermelon (ideally seedless)
  • 1 1/2 cups of brewed hibiscus tea, cooled
  • Juice of 1 lime
  • 2 to 3 teaspoons of agave nectar or your preferred liquid sweetener

Instructions

Freeze your watermelon for at least an hour. When it’s nice and frozen, grab your blender and fill it with the watermelon, along with the rest of the ingredients. Blend until smooth. Give it a taste, and add more sweetener if that’s what you prefer. Enjoy your cool, refreshing Watermelon Hibiscus Coolers!

Foodie Friday: Simple Blueberry and Strawberry Crumble

Foodie Friday

The other night it hit me, a strong craving for something sweet. While I usually keep a stash of chocolate in the cupboard, it was all gone, and I definitely wasn’t leaving the house. I checked the pantry and found all of the ingredients necessary for an awesome crumble! After a quick search on Pinterest, I found a recipe on Pinch of Yum and tweaked it a little. I used what I had on hand and it turned out great!

So if you’re craving something sweet, and have a little time to kill, try this recipe for Blueberry and Strawberry Crumble! It’s simple, pretty healthy (for dessert) and tastes even better for breakfast the next morning 😉 Plus, chances are you have all the ingredients already, and if you don’t making a sub is easy!

Simple Blueberry and Strawberry Crumble

Ingredients

  • 1 cup of rolled oats
  • 1 cup of pecan halves
  • 1/2 cup of almond meal
  • 1/2 cup of unsweetened, flaked coconut
  • a pinch of salt
  • a dash of cinnamon
  • 1/4  cup of coconut oil (melted if not already in liquid form)
  • 1/3 cup of pure maple syrup
  • 4 cups of fresh or frozen fruit (I used 2 cups of frozen blueberries and 2 cups of frozen strawberries)

Instructions

  1. Preheat the oven to 350 degrees. If your pecans aren’t already in pieces, chop them up. Throw them in a mixing bowl along with the oats, almond meal, coconut, salt and cinnamon.
  2. Add the coconut oil and maple syrup and mix well! *HINT* Try not to taste any of this mixture, because I promise you, that when you do you won’t want to stop. Yup, it’s that good.
  3. Grease a baking dish (again I used coconut oil) and throw your frozen  or fresh fruit into the dish.
  4. Top your fruit with the oat mixture (if there’s any left).
  5. Throw it in the oven for 25-35 minutes, or until the crumble on top is a golden brown
  6. *OPTIONAL* I topped mine with some more coconut and threw it in for another 5 minutes. The toasted coconut on top was delicious.
  7. Let it cool, and then enjoy! If there’s any left over, stick it in the fridge and save it for the next day. It tastes just as good, if not better!
  8. *OPTIONAL* Add a scoop of icecream or a dollop of greek yogurt

 

So, will you give this recipe a try? What fruit combination is your favourite? We think that blueberry and peach would taste great!

Foodie Friday: Sesame Edamame

Foodie Friday

As the store expands, so does our product selection! A couple of new products are already on our shelves, and one that we’re super excited about is MacKellar Farms’ Edamame!

mackellar

Edamame is considered one of the top ten “super foods” in the world, and we’re not surprised. Edamame, which is actually just a young soybean, is high in iron, protein, fibre and all of the essential amino acids. MacKellar’s edamame is special because it’s Canada’s first locally grown edamame. The majority of edamame consumed in North America is grown and processed in China. When you buy from MacKellar Farms you can be certain you’re getting the freshest, certified GMO-free edamame around, all while supporting a local farming family! You can find out more about MacKellar Farms here.

Here’s a simple, tasty and healthy Edamame recipe that is perfect as an afternoon snack, or a side with lunch or dinner.

Sesame Edamame

Ingredientsedamame
  • 3-4 cups (app. 1 lb) of MacKellar’s Edamame in Pod
  • 1 tablespoon of olive oil
  • 1 teaspoon of sesame oil
  • 1 teaspoon of fresh ginger, grated
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon of salt
  • 1 tablespoon of sesame seeds
Directions

Bring a large pot of water to a boil. Add edamame and boil for about 6 minutes, until the beans are crisp and tender.

While the beans are boiling, mix the olive oil, sesame oil, ginger, garlic and salt together.

When the beans are done cooking, drain the water and run cold water over the beans to cool them down. Drain well and pat off excess moisture. Next toss them in the dressing and top with the sesame seeds.

Hint: If you’re new to edamame don’t eat the pod! Hold the pod by the stem and slide the beans out with your teeth before discarding.