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!

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!

Artisan Asparagus Flatbread

flatbreadpizza

With hearty toppings, a warm crust, and the gooey goodness of cheese, pizza is everybody’s favourite! It’s also a food for every occasion –the perfect movie night companion, an ideal party starter, and the most reliable post-breakup buddy. Yep, pizza does it all. But as versatile and delicious as it is, you can’t indulge in it at every opportunity (even though your taste buds may say otherwise).

So when the craving kicks in, bake a delicious artisan asparagus flatbread instead. It’s a healthy alternative, free of all that dough and filled with green veggies.  This recipe takes minutes to make, and just seconds to eat. Can’t believe it? Give it a try:

Ingredients:

1 bunch of asparagus, ends removed

1 leek

1 ready-made flatbread

1/2 cup goat cheese

1 tbsp basil pesto

1/2 cup mozzarella

1 tsp salt

Red pepper flakes (optional)

asparagus_prep

Instructions:

1. Sautee your washed and sliced leeks over medium heat until softened, and steam your asparagus until bright green.

2. Preheat the oven at 350 degrees.

3. Lay out your flatbread on a baking pan, and start layering the ingredients. Begin with a coat of basil pesto as your base, then the goat and mozarella cheeses, the leeks, finally followed by the asparagus. Sprinkle the salt on top.

4. Pop in the oven for about 8-10 minutes, take out, and let it cool before indulging.

If you’re one who can handle the heat, sprinkle a few red pepper flakes for an extra kick! They definitely add a nice layer of flavour to an otherwise mild recipe.

Style is served!

Big Game, Small Snack: Guacamole Crostinis for Super Bowl Sunday

avocado_crostini

Score a touchdown with the crowd at your Super Bowl party by making delicious crostinis. Sure, you can serve the regular chips and dip, but where’s the fun and flair in that? These bite-sized snacks are a deconstructed version of everyone’s favourite Mexican treat(guacamole), artfully presented in layers. Not to mention, they are a fresh alternative to all the fried, calorie-clad, and sugary snacks you’re going to be tempted by!

With a twist to tradition, these guacamole crostinis are sure to be a hit so even if the team you’re rooting for loses, there’s still something to cheer about. Here’s there recipe for the small snack that’s big on flavour:

Ingredients:

1 baguette (you can choose white, whole wheat, 12 grain, etc.)

1 ripe avocado

1 tomato

1 shallot

1/2 lime

1 tsp salt

4 tbsp olive oil

Crostini, crostini appetizer, superbowl sunday snack, healthy superbowl snack superbowl food, superbowl recipe

Instructions:

1. Preheat the oven to 350 degrees Fahrenheit

2. Slice your baguette 1/4 inch thick and place the pieces evenly across a baking pan. Brush each of them with olive oil. Put them into the oven for approx. 10 minutes or until they become golden and crisp.

3. Prepare the vinaigrette by combining the remaining olive oil (2 tbsp), juice of 1/2 lime, salt, and minced cilantro. Stir until well combined.

4. Slice the avocado, tomato, and shallots. Lay one on top of the other on the freshly toasted baguette slices. Pour a tsp of vinaigrette on each, and enjoy!

Style is served!

Beat the Winter Blues with Bone Broth

bonebroth

Soup and warm foods are a dietary staple during the frigid winter months. Sure, a salad may be a fresh treat for your taste buds, but stick to eating it in the spring and summer. When snow flakes are falling, it’s wiser to fill up a bowl of soup instead.

The latest craze this season is bone broth. Grandmas around the world have been brewing up pots of if for generations, and it seems like kitchen-savvy gals are finally taking notice. And how could they not? It’s tasty and not too hard to make. Plus, it has a ton of health benefits that could help boost your immune system and load up on vitamins.

So if all this sounds appealing to you, strut over to your local butcher shop, pick up some fresh ingredients, and start cookin’. Scroll down for the how-to!

bonebrothprep

Ingredients:

1.5 lbs of bones with some meat on them (choose either chicken, veal, or beef)

2 carrots, washed, peeled, and sliced in quarters

1 tsp peppercorns

3 bay leaves, whole and dried

1 tsp salt

Directions:

1. Prep all your ingredients, and rinse the bones under cold water.

2. Add the bones to a large pot, and fill it with water approx. 2-3 inches above the bones. Let it boil on high heat, removing the foam that will form at the top with a dense strainer.

3. After 10 minutes of boiling, turn the heat down to medium. Then add the carrots, peppercorns, bay leaves, and salt.

4. Cover it with a lid and let it simmer for another 1 1/2 hours, and you’re ready to start sipping!

So whether you enjoy it as it is, or use it as a base for another savoury soup, give this latest trend a try!

Style is served!

Spiced Ice-Tea Cocktail

Spicedicedtea

As the temperatures cool, your drinks don’t have to! Add some heat to your cocktails with mulling spices. This orange pekoe/Cointreau mix is amazing, not to mention low in calories. We all know how sweet vodka-crans can be. After one too many, the hangover is that much worse because you’re also crashing from a sugar rush. But throw tea into the equation and things may be different. Happy Saturday!

Ingredients(serves 1):

1 cup of water

1 orange pekoe tea bags

1 tsp mulling spices (Williams-Sonoma sells a yummy mix)

1.5 oz Cointreau

Ice

The how-to:

1. Bring the water to a boil, and steep the tea with mulling spices for 3-5 minutes. Strain and let cool

2. In a cocktail shaker, combine the tea, Cointreau, and a couple of ice cubes. Shake it all up (great workout, no?)

3. Pour into a tall glass filled halfway with ice, and enjoy

Style is served!