by Julianne De Witt | Mar 26, 2019 | Mains
This recipe is a new favourite in our house. Skip the bun and try these savory grilled turkey burgers topped with creamy brie and apples sautéed in butter, honey and fresh sage.
Servings: 4 burgers
Author: Julianne De Witt
- 1 lb ground turkey
- 2 tbsp bread crumbs optional
- 2 egg whites
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 apples, i.e. gala or honeycrisp peeled, cored and sliced into 1 cm pieces
- 2 tbsp butter
- 2 tbsp honey
- 1 tbsp fresh sage leaves finely chopped
- 8 leaves red leaf lettuce or your favourite lettuce
- 8 oz brie cut into 12 slices
- balsamic glaze for drizzling
- 8 red onion slices
Add turkey, breadcrumbs, egg whites, salt and pepper to a large bowl. Mix together and form into 4 patties.
Grill patties over medium heat until they reach an internal temperature of 180 degrees F (85 degrees C).
Melt butter in a saucepan, add apples and sauté for a couple of minutes. Add honey and sage and continue sautéing until apples are soft.
Assemble 4 plates, placing 2 lettuce leaves on each plate. Add turkey burger and top with brie slices, apples and red onion rings. Drizzle balsamic glaze over the top and enjoy!
by Julianne De Witt | Mar 8, 2019 | Breakfast & Brunch, Desserts
This overnight maple pecan chia pudding is super easy to make and tastes amazing! Chia seeds are among the healthiest foods on the planet. A dietary staple of ancient Mayans and Aztecs, this superfood contains 11 grams of fibre, 4 grams of protein and 5 grams of Omega 3 fats per 28 gram serving! Chia seeds are also non-GMO and gluten-free.
Overnight Maple Pecan Chia Pudding
Servings: 2
- 2 cups of almond milk
- 1/3 cup of chia seeds
- 2 tbsp maple syrup
- 2 tbsp pecans
- maple syrup for drizzling
- 1/4 apple, sliced optional
Add first three ingredients to bowl. Mix well and leave at room temperature for 10 minutes to thicken.
Refrigerate overnight.
Top pudding with pecans, apples or whatever fruit you wish and drizzle with a little more maple syrup and enjoy!
by Julianne De Witt | Mar 8, 2019 | Breakfast & Brunch
Smoothie Bowls are my favourite go-to for breakfast. They are satisfying and nutrient dense and there are so many different flavour combinations you can change it up every day and never get bored. The best part of the smoothie bowl is the toppings! I always keep a selection of nuts, seeds and dried fruits in my pantry. In this recipe, I’ve added hemp seeds for protein although you could replace this with a scoop of your favourite protein powder. The addition of avocado not only adds healthy fats but also gives the smoothie a rich, velvety texture. I add collagen to all my smoothies to support heart and bone health (and I swear it’s made my wrinkles less noticeable too!).
Blueberry Hemp Seed Smoothie Bowl
Servings: 1
- 3/4 cup frozen blueberries
- 1/4 cup avocado
- 1/2 cup fresh spinach
- 3 tbsp hemp seeds
- 1 tbsp almond butter
- 1 tbsp collagen powder
- 1 1/2 cups unsweetened almond milk
- 1 tbsp raw honey
- assorted fruits, seeds, etc. for topping
Blend together the first 8 ingredients
Top with – chia seeds, almonds, coconut, fresh fruit (whatever you have on hand – I’ve even been known to add stevia chocolate chips!) Enjoy
by Julianne De Witt | Mar 8, 2019 | Sides
I had lunch a few months ago with a friend at a popular vegetarian restaurant in Vancouver. I can’t even remember what I had for the main course, but the dressing that came with my salad was amazing – it was creamy, zingy and packed with flavour. I asked the server about the dressing and she informed me it was a vinaigrette made with chick pea water. It was the first time I had heard of this but I wanted to see if I could recreate the dressing at home. I scooted home to browse the internet. I thought chick pea water was a kind of fancy elusive vegan ingredient, found somewhere on the back shelves of a natural foods store but I was so wrong! It’s the liquid in your can of chick peas! It’s got a name too – aquafaba – as in bean water, and it’s used to mimic egg white in vegan recipes. So not only can you make beautiful vinagrettes but also whip it into meringue, and even use it in a whisky sour (so going to try that). I wanted to see if I could tweak my regular caesar dressing into a vegan version. The result was a delicious, creamy and clean tasting dressing. See below for my recipe and stay tuned… I’m trying out aquafaba whisky sours next!
Vegan Creamy Caesar Dressing
I use coconut aminos in this recipe as a substitute for Worchestershire sauce which has anchovy in it. Coconut aminos is a sauce made from coconut sap. It is dark, rich, salty and slightly sweet in flavour. It resembles a light soy sauce or tamari (wheat-free soy sauce), but it is soy free and gluten free.
- 1/3 cup aquafaba
- 1/3 cup olive oil
- 4 tbsp fresh squeezed lemon juice
- 4 cloves minced garlic
- 1 tbsp coconut aminos
- 1 tbsp dijon mustard
- 2/3 cup chick peas
- 1/2 tsp each salt and pepper – or to taste
Drain the water (aquafaba) from the can of chick peas. Add aquafaba to blender and blend until frothy (about 15 sec).
Slowly add the oil. When emulsified add the remaining ingredients and blend until smooth.
Chill for 30 minutes to let flavours infuse.
Serve with chopped romaine. Garnish with a sprinkling of nutritional yeast, capers and your favourite croutons, if desired.
by Julianne De Witt | Mar 8, 2019 | Sides
A delicious and simple to prepare side dish that goes well with roast chicken or beef. Savoy cabbage is packed with nutrients and supports gut health. Kohlrabi adds a delicately crisp texture to the dish.
Savoy Cabbage & Kohlrabi
Servings: 4
- 1 head savoy cabbage cored and sliced
- 2 bulbs kholrabi peeled and cut into matchsticks
- 3 cloves of garlic minced
- 4 tbsp butter
- 6 tbsp water
- salt and pepper to taste
Melt butter in large frying pan or wok over medium heat
Add cabbage, kholrabi, garlic and water and stir to combine
Reduce heat to low and cover, stirring occasionally until water is absorbed and cabbage and kohlrabi and crisp but tender
Remove from heat and season with salt and pepper to taste
Enjoy!
Recent Comments