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!

 

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!

The Busy Girl’s Breakfast: Granola Parfait To Go

granolaparfaitModern-day schedules can get quite busy! With appointments, work, and endless to-do lists, it’s easy to overlook all else. But breakfast shouldn’t be one of them. It’s your fuel for what’s ahead, your energy boost, and the one meal you should avoid skipping.

So if you’re known to take shortcuts in the morning, try preparing your breakfast in advance and taking it to-go! You can pop it in your purse, and snack on it while on your way to work. All you need is a mini jar with a lid, 5 minutes, and these deliciously healthy ingredients:

Ingredients:

1/2 cup strawberries, diced

2 tbsp granola

3 tbsp vanilla Greek yoghurt

berryprep

Instructions:

1. Rinse and dice the strawberries.

2. Pour the yoghurt at the bottom of the jar. Layer the strawberries on top, followed by the granola.

3. Close the lid, pack a spoon, and you’re good to go!

What is you favourite type of breakfast? Fresh, fruity, sweet, or salty? How do you make sure to eat breakfast even on busy days? Comment below or tweet @ThePoshDish.

Style is served!

Second photoraph: pixabay.com

Super-Seed Dark Chocolate Clusters

Chocolateseedclustes

We all get that chocolate craving once in a while. Wait, scratch the last part. It probably kicks in more often than we care to admit. But a better solution would be to swap that candy bar for something with a little less sugar, like these super-seed dark chocolate clusters.

They’re filled with nothing but natural ingredients and flavours. Sweet cranberries and savoury orange zest combine with the crunch of pumpkin and sunflower seeds to create a rich taste without the guilt! So try this simple, home-made recipe that is not only good for you, but also has the potential to impress even those with the pickiest sweet tooth.

Ingredients:

1 pack semi-sweet baker’s chocolate

1/2 cup dried cranberries

1/2 cup unsalted, raw pumpkin seeds

1/2 cup toasted, salted sunflower seeds

1 orange, zest

chocoseedprep

Instructions:

1. Line a baking pan with parchment paper.

2. Melt the chocolate in a metal bowl over a pot of boiling and steaming water.

3. Using a tablespoon, scoop the chocolate and place round drops onto the parchment paper.

4. Sprinkle the cranberries, orange zest, and seeds while the chocolate is still molten.

5. Cover with plastic wrap and stick into the fridge for 30 minutes to an hour, or until ready to snack on! Then simply remove, and enjoy.

Style is served!