Recipe: Oven Roasted Fresh Vegetables with Olive Oil

This recipe is so simple yet so delicious and healthy! It consists of fresh vegetables (preferably organic and locally grown, if possible), olive oil and salt. That’s it!

My mom and I made this for dinner the other night and we just made it again tonight.

Here is how you can make it too:

Ingredients:

Cauliflower

Broccoli

Red Peppers, cut in long strips

White Onions, cut in strips or ringlets

Garlic, smaller pieces

Zucchini, cut in smaller pieces

Extra Virgin Organic Olive Oil or Avocado Oil

Pink Himalayan Sea Salt

Directions:

1. Chop all vegetables, as desired.
2. Put vegetables in a large bowl and drizzle with olive oil and sprinkle with salt.
3. Preheat oven to 350 degree Fahrenheit.
4. Place vegetables in a glass baking pan and cover with tin foil.
5. Cook for approximately an hour.
6. Add some organic butter, serve and enjoy!

You can use however much of each vegetable that you need, depending on how many people you are cooking for. Experiment and just start chopping!

Recipe: Healthy Mexican Huevos Rancheros

I came home from work to eat lunch and was thinking that I wanted to try eating something new, instead of making my usual salad. So I headed to Google and searched for some healthy huevos rancheros recipes. I got ideas from a few different recipes online and then came up with my own version.

Ever since I visited Mexico in May, I always have a craving for the foods I ate there. They were all so delicious!

Huevos Rancheros are a popular breakfast dish in Mexico. It is comprised of sunny-side eggs served upon lightly fried corn tortillas and topped with cheese, lettuce, and a tomato-onion-chili sauce. You can also add refried beans, Mexican-style rice, and slices of avocado.
Here is how you make them:

Ingredients (makes 2 servings):

1 teaspoon organic extra virgin olive oil or avocado oil

1/2 onion, minced

1-2 cloves of garlic, minced

1 medium organic tomato, minced

2 tablespoon chopped jalapeno peppers/chilis (optional)

1/4 teaspoon hot sauce

Salt and Pepper

Pinch of Cumin

2 large organic eggs

A few handfuls of chopped organic romaine lettuce

Shredded organic white cheddar cheese

2 teaspoons chopped cilantro (optional)

Half an avocado, sliced

2 corn tortillas

Directions:

1. Heat the oil in a saucepan. Add onions and garlic and cook for a few minutes. Then add tomatoes, peppers/chilis, cumin, hot sauce, salt and pepper and cook for a few more minutes. Set aside in a bowl and cover to keep warm.

2. Clean the saucepan. In the same saucepan, lightly brush the tortillas with olive or avocado oil on both sides. Heat for a few minutes on each side until they get crispy and pockets of air bubbles start to form inside. Set aside on a plate and cover to keep warm.

3. In the same pan, add a bit more oil. Add eggs, salt and pepper. Cover and cook sunny-side up, so the yolks are a still a little runny (or to your liking). Add a bit of water if the eggs start to get stuck on the pan.

4. To serve, place the eggs on top of a tortilla, topped with tomato sauce mixture, lettuce, shredded cheese, avocado slices, and cilantro. You can also add warm black beans or refried beans to this recipe (cook with the tomato sauce mixture).

ENJOY!

Inspired by the following website:

http://www.skinnytaste.com/2011/04/huevos-rancheros.html?m=1

Recipe: Blueberry Smoothie Bowl

This past week, my mom had been inspired by some photos she had seen on Instagram of smoothie bowls. I hadn’t heard of them until she told me more. They sounded delicious and we decided to make one of many possible flavours. We Googled some recipes to get some ideas and then came up with our own version.

A smoothie bowl is basically a thick smoothie served in a bowl and topped with nuts, seeds, granola, and/or fresh fruit. It is like a meal in itself and makes for a great healthy breakfast or snack.

Here is how we made them:

Ingredients (serves two):

Organic milk or Almond Milk

Organic orange-mango juice or organic apple juice

Organic frozen blueberries, mixed berries (strawberries, raspberries, dark red cherries, pineapple, blackberries or mangos – mix and match different berries, if you have them)

1 frozen banana

A few handfuls of fresh organic spinach

1 teaspoon of real vanilla extract (from Mexico)

1-2 tablespoons of organic clear liquid honey

1 tablespoon organic almond butter (optional)

1 ripe banana (topping)

Chia seeds (topping)

Hemp seeds (topping)

Homemade granola (topping)

Fresh or frozen berries or other fruits (topping)

For the above ingredients, you might have noticed that I didn’t list the amount that you need for each one. When I make smoothies, I don’t measure anything. You can use as much or as little as you like, depending on how thick you want the smoothie to be. Experiment and see what works for you.

Directions:

1. Add smoothie ingredients to a high-powered blender (I use a Vita Mix).

2. Blend on high until combined. Experiment with the consistency. If it is too thick, add more liquids of your choice. If it is too runny, add more berries/fruit. Blend until smooth, thick and creamy.

3. Pour smoothie mixture into two separate bowls.

4. Sprinkle chia seeds, hemp seeds and granola in neat lines on top of the smoothie. Place banana slices on top of the smoothie. Place other fresh or frozen fruit along the side of the smoothie bowl. Other optional toppings include organic shredded coconut, and other nuts and seeds (raw/unsalted almonds, pecans, walnuts, pumpkin seeds, sunflower seeds) or cacao nibs.

5. Serve immediately.

ENJOY!

Recipe Inspired By These Websites:

http://www.thekitchn.com/recipe-berry-banana-smoothie-breakfast-bowl-recipes-from-the-kitchn-208406

http://nutritionstripped.com/blueberry-banana-crunch-smoothie-bowl/

Recipe: Authentic Mexican Vegetarian Tacos

It’s no secret that I love Mexico, and a big reason for that, is definitely the cuisine! This simple vegetarian taco meal was inspired by my trips to Mexico, eating at hole-in-the-wall family owned taco places. I have made some adjustments, like making it a vegetarian and healthier version of what you will find in Mexico. These tacos taste delicious and my family loves them as well!

Ingredients Needed:
Corn tortillas (refrigerated, not frozen)
Red Onions
Lettuce
Tomatoes
Black Beans
Cilantro
Spanish Rice (see recipe below)
Sour Cream
Guacamole
Salsa

All of the ingredients that I use are organic and purchased at Superstore (Canada) and Vita Health (Winnipeg, Canada) or the local farmer’s market. The corn tortillas were found at a small Latin American market in Winnipeg, Canada called El Izalco (570 Sargent Avenue). The amounts of each ingredient will depend on how many people you are cooking for.

Directions:

• Chop up all vegetable ingredients.
• Cook the Spanish rice (see recipe and directions below)
• Lightly oil a saucepan and warm tortillas on both sides until they are soft and warm.
• Place tortillas flat on a plate and start loading them up with your choices of toppings and rice.
• Top with salsa, guacamole, and/or sour cream.
• ENJOY this Mexican deliciousness!

Spanish Rice Recipe

Ingredients Needed:

2 tbsp coconut or avocado oil

1/2 medium onion, finely chopped

1.5 cups of white jasmine rice

2 cloves of garlic, finely chopped

2.5 cups of water with organic chicken or vegetable bullion cube

1 cup organic tomato sauce

Directions:

• In a medium saucepan, heat oil over medium heat. Add in the fresh onion and garlic. Sautee until softened and onions transparent.
• Add dry rice and cook with the onion mixture until the rice becomes a golden brown colour.
• Add in water/bullion cube and tomato sauce (add slowly). Stir and bring to a boil.
• Once it starts boiling, turn the heat to low and cover.
• Let simmer for 20 minutes or so until all liquid is absorbed by the rice.

Photos:

Recipe: My Favourite Salad with Homemade Italian Dressing

As a minimalist who believes in pursuing simplicity in all aspects of my life, I tend to eat simple meals and snacks. They don’t require much of your time, which then provides you with more time to focus on the things that matter most in life.

This recipe is for the salad that I eat pretty much on a daily basis for my lunches.

Salad Ingredients Needed:
Lettuce and/or fresh spinach
Red Onions
Feta or Cheddar Cheese
Tomatoes
Cucumbers
Raw Sunflower Seeds
Avocados

The amounts of each ingredient will depend on how many people you are making it for.
All of the ingredients should ideally be organic and fresh, if possible.

Directions:
– Chop all ingredients (except sunflower seeds) into the sizes that you desire.
– Sprinkle with sunflower seeds
– Add homemade dressing (recipe below) and enjoy!

Homemade Italian Dressing:

Dressing Ingredients Needed:
1/3 cup avocado oil
1.5 tablespoons balsamic vinegar
1.5 tablespoons red wine vinegar
1 teaspoon raw organic cane sugar
1 teaspoon balsamic mustard (optional)
1 clove of freshly/finely chopped garlic (optional)
A sprinkle of pink Himalayan salt

Directions:
– Add all ingredients to a salad shaker, mason jar or other container.
– Close with a tight fitting lid and shake for about 10 seconds to combine.
– Drizzle over salad and serve!
– Store dressing in room temperature on the counter. In the fridge, it will go solid.

I always double this recipe and store it in a salad dressing container from Winners, so that I can use it throughout the week without having to make more every time.

My dressing recipe is based off this recipe: http://www.browneyedbaker.com/best-italian-salad-dressing-recipe/

Hope you enjoy this delicious vegetarian, organic and healthy salad!

Photos:

A fruit salad and a glass of organic milk are nice additions to this salad!

The salad