Healthy(er) Eggs Benedict with Sauteed Kale

Healthier Eggs BenedictWhen I go out for breakfast Eggs Benedict is one my favourite things to order.  I rarely make it at home, because I cannot fathom making something so fat-laden as Hollandaise sauce.  It’s delicious when someone else cooks and I don’t see what’s in it, but making it myself somehow dampens my enjoyment by knowing how much butter is used!  I found this recipe which uses fat free Greek yogurt instead.  It doesn’t have quite the same taste as traditional Hollandaise, but it’s really good and it gives the eggs that same decadent feel.  I served them with sauteed kale; we get kale almost all year long from our CSA because they grow it a greenhouse and it adds an extra health kick! Continue reading

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Better Than Fast Food Hamburgers

Burger and saladWe don’t eat much beef but more than made up for it this past weekend.  I was craving a burger which is a rare occurrence for me.  And not just any burger, a double hamburger from a certain large multinational chain with a certain special sauce.  The last time I had one of these burgers was well over a year ago.  Since then, I’ve stopped eating factory-farmed meat, or as someone recently so eloquently put it “sweat shop meat”!  For the past year, the majority of the meat I’ve consumed has been some combination of local, sustainably farmed, organic, hormone and antibiotic free, and, in the case of beef, grass-fed.  I have, guiltily, made exceptions for bacon (after all, bacon is the gateway meat). Continue reading

Quinoa and Chard Patties with Cilantro Yogurt Sauce

Tonight was one of those nights where I felt I had nothing to make for dinner.  I rummaged through my fridge and pantry, pulled out a couple of ingredients that caught my interest, and threw them into Google to see what I could find.  This was the result and they were really tasty, and incredibly healthy too!  If you don’t have chard on hand, any sort of cooking greens would work well here such as kale or spinach.

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Roasted Tomato and Blackened Chicken Pasta

Apparently I’m on a roasted tomato kick!  You won’t want to buy store bought tomato sauce once you taste this easy roasted tomato pasta sauce.  My inspiration recipe is this one from the National Post, which uses spaghetti squash instead of pasta!  I’ve made it exactly to the recipe in the past, which is delicious, but it’s also a great jumping off point to modify for whatever fresh, local ingredients you have on hand.  Since I haven’t received any squash in my CSA yet, I used regular whole wheat pasta this time.  Here’s what we did today:

Sauce

2-3 cups roughly chopped tomatoes (I used 2 small red tomatoes and the balance was orange grape tomatoes)
1 large garlic clove, minced
1 tbsp olive oil
1 tsp red wine vinegar
dash of red pepper flakes
2 tbsp fresh chives, chopped
2 tbsp fresh basil, chopped
fresh ground salt and pepper

Chicken

1/2 teaspoon paprika
1/8 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon dried thyme
1/8 teaspoon onion powder
fresh ground salt and pepper to taste
2 skinless, boneless chicken breasts

goat cheese, to taste

1. Heat oven to 400.  In a 9 x 9-inch glass baking dish, toss together tomatoes, garlic, oil, vinegar, red pepper flakes, salt and pepper. Roast in oven for 30-35 minutes, until tomatoes are soft and starting to wrinkle.  Remove from oven and stir in chives and basil.

2. Meanwhile, combine chicken spices and rub chicken breasts evenly with the spice mixture.  BBQ at approximately 350-400 until cooked (according to Health Canada, chicken is cooked when an internal temperature of 165 is reached – BBQs may differ, so the safest and easiest way to tell when it’s done is to use a meat thermometer).

3. Cook pasta of choice according to package directions until al dente.

4. Slice chicken breasts and top pasta with chicken and tomato mixture.  Finish with crumbled goat cheese.