The Perfect Summer Meal

Turkey Burger & Green Bean Salad

One of the things I love the most about summer is the ability to BBQ when I want. There really isn’t anything that can compare. I think most people can agree. This summer I came across one of Rachel Ray’s recipes for what I consider an amazingly delicious turkey burger. As for toppings I have found that virtually anything goes. If you have something that you always have to have on your burger chances are it will go with these flavours.

However there are a few things that I do different from the recipe that I’ve decided I prefer over time:

  • I usually forego the cilantro sour cream sauce (even though I have tried it and really enjoyed it).
  • I don’t add cheddar cheese chunks to my burger mix. I find it’s hard to mix and stay together. You could try shredded cheese because that could hold. I usually just put a slice on top.

Here is what I typically use for toppings:

  • Curry Mayo (mix curry powder with mayo – as much or as little depending on your preference of curry)
  • BBQ organic yellow squash (thinly sliced and marinated in salt, cracked pepper and oregano)
  • Fresh organic hass avocado
  • Organic spinach
  • Slice of cheese (pick your favourite)
  • Organic heirloom tomato slice (I don’t put this on but my husband does)
  • Slice of sweet pickle

Now for the green bean salad – I got this recipe from one of my best friends back in Toronto. It is so easy to make and great for potluck dinners. Here is her recipe below:

Sarah’s Green Bean Salad

Ingredients:

  • Two handfuls of green beans
  • Two handfuls of yellow beans
  • Can of chickpeas
  • 3 shallots
  • 3/4 cup of red wine vinegar
  • Olive oil (as much or as little but usually around 1/2 cup)
  • Fresh basil (6 – 10 leaves)

Trim the ends of the beans and then blanch them. The beans should be cooked but still crunchy. Sometimes the yellow and the green take different amounts of time so you may want to do them separately or just one type of bean like I did. Dice the shallots as small as you can. Cut up the basil. Once you have prepped all ingredients put them all in a bowl together and mix well. Finally add salt and pepper to taste and then let it sit in the fridge for a few hours before serving.

I hope you enjoy!

Kale saute, moroccan lentil salad and sweet potato

With all the health and nutrition reading I’ve been up to I decided to try my hand at meatless Monday. Guess what?? I survived and I didn’t even crave any meat! Not only that I felt content. My meal combined a recipe from one of my favorite sites and my own concoction.

HEALTH TIPS

  • Use coconut water as a substitute to oil or butter for sautéing because it will cut the fat significantly in your recipes. It will also add a pleasant flavour and more nutrients. 
  • For your starch go with a sweet potato or yam. Both are gluten-free and healthier than any other potato.

Kale Saute 

Ingredients

            • 1 handful of cut up kale
            • 2 handfuls of spinach
            • 1 broccoli crown
            • 1 portobello mushrooms
            • 1/2 a thinly sliced carrot
            • 1/4 cup of coconut water
            • 2 garlic cloves
            • 1 shallot
            • 1 tsp of soya sauce
            • cayenne pepper to taste
            • ground pepper to taste
            • ground coriander to taste

Instructions

In a frying pan pour 1/2 the amount of coconut water into the pan and add shallots, garlic, carrots and broccoli. Saute about 5 minutes and the then add kale, spinach and portobello mushrooms. Add soya sauce and more coconut water if required. Then simmer on low heat and cover until kale and spinach have wilted. Saute until coconut water is gone. Add spices as you wish and mix evenly.

This was a homemade recipe so measurements are approximate. Use your taste-buds to follow you through the cooking. For an ad hoc recipe I was really impressed with the flavor!

Moroccan Lentil Salad

This recipe was extremely tasty! I definitely recommend to use dry lentils over the canned. They have so much more flavour. I also decided to roast the grape tomatoes instead of adding them raw.

To finish it off I added half of a baked sweet potato. Make sure to eat the skins because that’s where most of the nutrients are.

Happy veggy eating!

Feast from the east – Homemade Lobster Pasta Recipe

Lobster Pasta with Homemade Mornay Sauce

Earlier this year my generous mother flew to Toronto for a short visit and brought my sister and I 8 lobster from New Brunswick! This was probably the most amazing surprise ever. Living in central Canada fresh seafood isn’t always so fresh. After indulging on lobster that evening we still had 3 left over cooked lobster. I never thought I would say this but I just couldn’t eat it the traditional way with garlic butter anymore and needed a new way. So I surfed the net and found a Mornay Sauce that was extremely tasty!

Here is the recipe I found. The link below will give you the nutritional detail.

Recipe yields 4 servings.

Ingredients

  • 1/4 cup butter
  • 1 cup sliced fresh mushrooms
  • 1 pound lobster meat, diced
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/2 teaspoon pepper
  • 1/2 cup freshly grated Parmesan cheese

via Lobster Mornay Sauce Recipe – Allrecipes.com