Veggie Burgers & Yoghurt-Dill Dressing

Let’s be honest, veggies aren’t always at the top of everyone’s culinary lust list. When you’re thinking of indulgent meals many other things come to mind. Succulent steak, crisp bacon, and all things deep-fried. But the older I get, the more I realize that there are other options out there that make veggies more fun. Especially when my body craves them after a gluttonous Easter. Who’s with me?

My latest experiment? Veggie burgers! I recently discovered Wholly Veggie patties –and the options are endless. I’ve had these in salads, in wraps, and in this latest version, as a burger. And no, this isn’t a promoted post, it’s really how much I love them. Combine this with my tangy yoghurt-dill dressing, and you’ll be asking for seconds!

Ingredients (makes 4):

Burger & toppings:

1 box of Herby Garlic Greens Wholly Veggie patties (4 in one box)
4 leaves of red kale
1/2 red onion
4 slices Blue cheese
1 cup pickled parsnips

Dressing:

1/2 cup plain yoghurt
1 clove of garlic
1 tbsp mayonnaise
2 tsp finelly chopped dill
1/2 lime

Instructions:

Dressing:

1. In a medium bowl, combine the yoghurt with the mayonnaise and stir well.
2. Add the finely chopped garlic, followed by the dill. Stir until combined.
3. Finish off with the splash of lime.

Burger:

1. Toast the buns or grill them for extra crunch.
2. Grill your Wholly Veggie burger in a pan or on the BBQ, until you have some nice, golden-brown grill marks.
3. Start your layering with the red kale, followed by the parsnips.
4. Add the patty, then a slice of blue cheese.
5. Top off with a tablespoon of the sour cream dill dressing, and the red onion.
6. Sandwich all the good stuff with the top part of the bun, and bite in!

Do you have a favourite way to make veggies a more enjoyable part of your diet?

Style is served!

Spicy Potato Wedges

Spicywedges

Potato, poh-tato! Believe it or not, this may just be the most popular veggie ever. Think about it –there are so many things that you can make with it. Whether you fry it, bake it, slice it, dice it or mash it, the potato is a trusty side to several dishes.

But just when you thought you’ve exhausted all recipe options, along comes a new one to try–spicy potato wedges. These are a crisp and healthy alternative to fries, and have a punch of flavour. Whether you eat them on their own or with a meal, they’re sure to live up to expectations.

Ingredients:

2 large Yukon potatoes
1 tbsp sesame
3 tsp President’s Choice Black Label Moroccan spices
4 tbsp olive oil

Instructions:

  1. Preheat the oven to 350 degrees Celsius.
  2. Slice the potatoes into wedges by cutting them vertically in half, and then into 1-inch slices.
  3. Lay them onto a large baking sheet, and drizzle them with the oil. Toss with your hands to ensure that they’re evenly covered.
  4. Sprinkle the sesame seeds, followed by the Moroccan spice.
  5. Toss again and sprinkle more of the sesame and spice if needed.
  6. Place in the oven and make for 35-40 mins until golden brown, turning once halfway through.

Style is served!

 

Frozen Strawberry Fluffs

  
I don’t always leaf through French magazines (mainly because my ability to understand the language is far from perfect), but when I do, I find recipes worthy of a PoshDish twist! What, may you ask? Here’s a hint: a little something to keep you cool. 

With all the heat we’ve been getting this summer, there’s no point in turning on the oven to bake. Instead, cold treats should be the only thing on the menu –like these frozen strawberry fluffs. Though the original recipie calls for a number of ingredients, including egg whites and a whole lot of sugar, ThePoshDish version cut it down to three and subbed in honey. In other words, you have every reason to give them a try.

Ingredients

3 cups fresh (not frozen) strawberries 

275 ml whipping cream

2 tbsp honey 

Cupcake moulds

Spoons or popsicle sticks 

Instructions:

1. In a large bowl, pour the whipping cream and beat using an electric mixer or until it forms stiff peaks.

2. Place the strawberries in a blender or food processor along with the honey, and mix on high until they have become a liquid. 

4. Fold the strawberry-honey mix into the whipped cream.

5. Pour into cupcake moulds (either the tin ones or silicone ones –this option is great as it will leave a nice texture on the frozen treat). Stick the teaspoons or popsicle sticks in the middle of each.

6. Freeze for 4-6 hours.

So that’s all it takes to make these cute little fluffs! Enjoy –or as the French would say, “bon appetit”!

Style is served!
 

DIY Sunday: Weekly Meal Planner

planner

Let’s be honest, us gals (and guys) have busy schedules. So busy in fact, that planning out a meal and even more so making one, can be the last thing on our minds. We’re always off to work, skipping over to spin class, or heading out for a night on the town! But with that being said, it’s important to look after yourself –and food plays a big part.

To make things a little simpler in our action-packed days, try using a weekly meal planner. Why? Because  you can have your lunches and/or dinners all figured out before your week even begins (being ahead is never a bad thing). And on top of it all you can list your ingredients so you’re set to grocery shop and stay on track.

In other words, this little guy can not only help you eat better by encouraging you to skip the store-bought and take-out food, but also helps you save money because you pinpoint what you need to buy.

To make your own, select pretty paper and print out my template by clicking here. Make sure you set up the orientation as “landscape”. For a round-up of what you need, see below.

Tools:
7×5 inch coloured craft paper of your choice
Printer
Magnets(if you want to stick it on the fridge)

Once you’re done, you can hang it up on your fridge (because of course, it’s pretty enough to show off), or stick it in your agenda for a quick glance at what’s on your plate.

Style is served!

Kale & Crispy Chicken Cesar Wrap!

cesarwrap

Weekday lunches can be a little tough to master sometimes. Of course, you would much rather bring something ready-made from home than spend money (and time lining up) for food on the go! But what can you make that’s healthy, yummy, and quick?

My answer to that is always a wrap, they’re the triple threat of lunches! There are endless ingredient combinations, and hold up pretty well in your commute. Translation: you can avoid any sloppy spills when your bus driver decides to floor it or slam on the breaks.

To help narrow down your options, here’s a recipe for my Crispy Chicken Cesar Wrap! It’s like the salad version, only better! It comes with tangy yogurt dressing and fresh kale –what more can you ask for? Not to mention, with all that good stuff your lunch will be guilt free, so you can spend some time shoe shopping during your break instead of hitting up the gym.

Ingredients:

2 chicken breasts
1 egg
1 cup flour
1 cup breadcrumbswhole wheat wraps
1 bunch of kale
1/2 cup plain yogurt
2 tsp dill, minced
1/2 pickle, diced

chickenfingers

Instructions:

  1. Rinse and pat dry your chicken breast. With a butcher’s knife, slice each one length-wise so that you end up with strips.
  2. In a bowl, beat the egg. Pour flour and bread crumbs on to separate plates.
  3. Drip each chicken strip in the flour, egg, followed by the bread crumbs.
  4. Cook in a lightly oiled pan over medium heat until golden brown.
  5. For the yogurt dressing, combine the yogurt, dill, and diced pickle and stir.
  6. To assemble the wrap, simply cover the inside with the dressing, layer on the kale leaves, followed by the chicken. Wrap it all up, and enjoy!

So whether you’re ready to enjoy it right after it’s made or have to muster up control until tomorrow’s lunch, this wrap will have you saying “yum” at first bite.

Style is served!

 

Dessert Smoothie: Chocolate Banana Bread

Smoothie

Now you don’t need a fork and plate to eat your dessert, you can just drink it instead! Get the full flavour of your favorite cakes, loaves, and pies but in smoothie form. They have no added sugar, and can give you that extra kick of energy and nutrition to get your day started or boost you during that mid-afternoon (post-lunch) slump.

On the menu this time? A chocolate-chip banana bread smoothie. All you need are some quick basic ingredients and you’ll have it ready in minutes –no baking required.

Ingredients (makes 2 servings)

1 banana, frozen, sliced
1 tbsp dark chocolate chips1/2 cup milk
5 ice cubes
1/4 cup cashews

Smoothie2

Instructions

  1. Slice and peel the frozen banana
  2. Combine everything in a blender, and blend until everything is mixed
  3. Pour into cup and garnish with straw, chocolate chips

Now you’re set to sip your dessert –guilt free!

Style is served!