Tag Archives: lunch

Real Recipe: Falafel Salad #ftw

Falafel Salad, easy and healthy.

Falafel Salad, easy and healthy.

Have you ever wanted to make falafels before but figured they were out of the question too hard?

Fear not my friends, falafels are way simpler then you may think! Plus, of course you already know they are delicious. When you make them at home you have the potential to make them much healthier than the ones you would typically get from a restaurant because you can either fry them in a healthier oil (such as ghee, clarified butter), or bake them.

You’ve also got options…..eat them on a salad like I did, or stuff a whole grain pita and enjoy as a delicious, plant based fibre rich meal.

Also, here’s a fun fact for you: did you know that gram for gram tahini (ground sesame seeds) contain almost three times the amount of calcium then cow’s milk? I know, crazy huh? Combine that with the calcium in the spinach salad and bam, you’ve got yourself a good source of calcium in this meal, sans dairy!

Original recipe and photos by Michelle Tirmandi for Michelle Nutrition
Michelle is a Toronto-based Holistic Nutritionist & Online Welness Coach specializing in whole food meal plans, hormone balance and helping to transition to a holistic lifestyle.  For more information, visit michellenutrition.ca

Ingredients for the Falafels (makes approximately 16 large falafels):

Ingredients for the Salad (makes medium sized salads):

Ingredients for the Tahini Sauce:

Directions:

  1. Chop 3 garlic cloves and all of the herbs then add to a food processor. Process until mixed well and remove to a large bowl.
  2. Rinse can of chickpeas and add them to the food processor. Pulse well then add them to the bowl with herbs and garlic.
  3. Add tahini, bread crumbs, flour, baking powder, sea salt and coriander to the bowl and mix together with hands.
  4. Add 1 egg and continue mixing with hands.
  5. Roll the falafel mixture in small balls or round patties and place on a plate.
  6. If baking, preheat the oven to 350′ and bake for ~ 20 minutes flipping halfway through.
  7. If frying heat 1-2 Tbsp of ghee over medium heat depending on the size of the pan.
  8. Cook for ~ 2 minutes per side or until golden brown.
  9. Mix all ingredients for the tahini sauce together until and mix well smooth (add additional water depending on the desired texture).
  10. Drizzle the sauce over the salad and add a toasted pita if desired.

Real Recipe: Swiss Chard Stuffed Pizza

Swiss-Chard-Pizza-The-Healthy-ItalianOriginal recipe published by Fina Scroppo for The Healthy Italian
Buy The Healthy Italian Cookbook here!
For more recipes, inspiration and events, visit www.thehealthyitalian.ca

This dish is also known as “impanata di bietole” in Italian.

Although not proper Italian, we called Dad’s delicious creation “banata,” derived from the term “impanata” or stuffed bread or pastry. Besides a tolerable crust, bundles of Swiss chard are essential.

The more chards, the more banata. With three kids and six grandkids all living nearby, when word spreads that Dad is making his specialty, he has to make sure there’s enough to pass around.

Continue reading

Real Recipe: Rainbow Trout with Arugula Pesto & Quick Pickled Roots

Original recipe published by Chef Mike Ward
For more recipes, visit www.chefmikeward.com

Rainbow-Trout-Arugula-Pesto-Quick-Pickle-Roots-Chef-Mike-WardThis gorgeous Rainbow Trout dish contains all the flavours of a relaxing running brook. Tastes that will cleanse your soul and take you back to nature. Wow… I sound like I’ve sold the car and moved off the grid!

Note: Takes 4 hours (for pickling) – Serves 3.

Continue reading

Real Recipe: Mexican Chili Braised Short Ribs

Original recipe published by Ronny Joseph for Primal Gourmet
Find more delicious Paleo-inspired recipes and inspiration here!

Primal-Gourmet-Mexican-Chili-Braised-Shortribs-03Texture and flavour – make this dish for your friends and family and unleash your Primal Gourmet!

Patience and technique are rewarded in this killer Mexican Chili Braised Short Rib recipe. The idea here is to take a tougher, less coveted and more affordable cut of meat, show it a lot of love and use minimal ingredients to showcase its naturally delicious flavour! This recipe is adapted from one of my all-time favorites from Bobby Flay. The paleo version, however, is best served on a bed of cilantro-chili-lime cauliflower rice (recipe on my YouTube channel) and with a big dollop of my Chipotle Guacamole (also on my YouTube channel). Make this dish for your friends and family and unleash your Primal Gourmet!

Continue reading

Real Recipe: Cavatappi in a Creamy Salmon Sauce

20130531-_DSC0257Original recipe published by Fina Scroppo for The Healthy Italian
Buy The Healthy Italian Cookbook here!
For more recipes, inspiration and events, visit www.thehealthyitalian.ca

The abundance of the salmon run in our rivers and oceans makes the fish a common North American seafood delight.

Salmon’s versatility makes it a favorite in other cuisines, too. Native Italians love to toss it into pasta.So does my sister’s family who can’t get enough of salmon and always looking for ways to add it into their meals – grilled, broiled, tossed in a salad, even raw in sushi. This recipe gets their undivided attention.

Continue reading

Real Recipe: Chicken Coconut Curry with Cauliflower Rice

Original recipe published by Michelle Tirmandi for michellenutrition.ca
Find more delicious recipes and inspiration here!

IMG_7756This warm and satisfying curry is great for an evening winter meal. It’s tasty and also great to take for lunch as leftovers.

Keep in mind you can always exchange the chicken for chickpeas if you’d like to go vegetarian!

Continue reading

Real Recipe: Paleo Caldo Verde

Original recipe published by Ronny Joseph for Primal Gourmet
Find more delicious Paleo-inspired recipes and inspiration here!

Caldo VerdeCaldo Verde is a classic Portuguese soup made from potatoes, sausage and finely shredded leafy greens.

While traditional recipes require regular potatoes, which have a high glycemix index, this Paleo version substitutes Japanese yams for a much healthier and more glycemic-friendly version of the dish. It also replaces the traditional water with organic chicken stock for a richer, more complex flavor.

Perhaps the best part is that it’s all made in a single pot and is ready in well under an hour!

Continue reading

Real Recipe: Chickpea, Broccoli & Paprika Soup

TheHealthyButcher_RealFood_chickpeaPaprikaSoup picOriginal recipe published by Fina Scroppo for The Healthy Italian
Buy The Healthy Italian Cookbook here!
For more recipes, inspiration and events, visit www.thehealthyitalian.ca

We have our pulse on some of the best recipes using, what else; pulses in celebration of the UN’s declaration of the International Year of Pulses.

Here, cookbook author Fina Scroppo sheds some light on a family recipe that’s been with her for decades.

Also known in Italian as Minestra di ceci e paprika”.

Continue reading

Real Recipe: Cauliflower Rice Stuffing

Original recipe published by Davida Kugelmass for The Healthy Maven
For more recipes, inspiration and events, visit www.thehealthymaven.com

Cauliflower-Rice-Stuffing-3This healthy, low-carb cauliflower rice stuffing will convince your holiday guests to jump on board the cauliflower rice train, while secretly getting them to eat more veggies! Plus it’s ready in under 20 minutes.

Eating my cauliflower rice stuffing feels kind of liberating. We all save stuffing for once (maybe twice) a year, since it’s basically the opposite of nutritious. But hot damn is it delicious.

I mean when you take bread, mix in a few veggies and nuts and shove it inside an animal carcass to cook for 12 hours, it better damn well taste amazing.

But this cauliflower rice stuffing just gave you permission to eat stuffing year round. What it isn’t: bread, veggies and nuts cooked inside a Turkey. What it is: absolutely delicious, veggie-packed and SUPER nutritious.

Continue reading

Real Recipe: Roasted Butternut Squash & Sweet Potato Soup

Real Recipe adapted from our RealFoodToronto.com staff.

roasted-squash-sweet-potato-soup-01This soup is serious comfort food. With the rainy drizzles and light snow arriving, it’s time to warm up your kitchen – and tummy!

And with cold and flu season upon us, it’s a great time to fill-up on nutrient-dense foods like squashes and sweet potatoes – loaded with beta carotene and Vitamin A!

This recipe contains lots of seasonal ingredients; butternut squash, sweet potatoes, apples, onions, and garlic. Don’t worry if you’ve never tried butternut squash before; give this soup and go and fall in love with its soul-soothing powers. When they roast in the oven oh so nicely with coconut oil, butternut squash and sweet potatoes get all soft and caramelized and make your kitchen smell like pure bliss. Other delicious ingredients, like onions and garlic, balance the sweetness and bring another layer of delicious comforting flavours. Apple provides an essential hint of sweetness and bite, while the cinnamon and nutmeg envelop you in warming soup happiness.

Continue reading