All posts tagged: main dish

Balsamic Roasted Beets & Orange Marinated Chicken

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Pre-heat the oven to 400 degrees  Balsamic Roasted Beets 2 Medium size beets 2 tsp. Balsamic vinegar 1 tsp. Maple syrup Pinch of salt and pepper Wash, peel and slice the beets Toss in a bowl and add the rest of the ingredients to marinate Line a pan with aluminum foil and spread beets out evenly Cover the pan with aluminum foil and place in oven for 20 minutes Remove from oven and place on top of leafy green mix Orange Marinated Chicken 1 Orange 1 tsp Oregano 1 tsp Mango Chipotle seasoning 1 tsp Dried rosemary leaves On a cutting board sprinkle the seasonings onto the chicken breast Line pan with aluminum foil Cut the orange into thin slices and spread onto the pan. Place the chicken over top the sliced oranges Cover pan with aluminum foil (keeps the moisture in and prevents the chicken from becoming dry) Bake for roughly 40minutes Remove and place over roasted beets Add extra balsamic vinegar to the entire dish as a dressing (to taste)  

Tropical Blueberry Spinach Salad with Lemon-Herb Salmon

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Fresh light meals are wonderful for the summer weather; they fill you up yet leave you feeling light! I was in a tropical, tangy mood – sweet, but refreshing so for the salad there’s spinach leaves with 1 orange, 1 peach and a handful of blueberries topped off with a home made blueberry vinaigrette. You can find the recipe for it under “Sauces”. Lemon-Herb Salmon Serving: 3 oz.  Pre-heat oven to 400 degrees Line the pan with aluminum foil Cut 1 lemon into thin slices and spread out throughout the pan so the salmon can be placed on top Season with oregano and basil Place in oven and cook for roughly 30mins

Sweet Potato Nachos

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Who doesn’t love digging into a nice batch of warm and freshly baked nachos covered in cheese!? Instead of buying tortilla chips and processed cheese I made these spicy sweet potato chips and homemade cheese dip! The cheese was an experiment that actually ended up turning out spicily delicious.  Instructions: Pre-heat oven to 300 degrees Wash and peel 1 sweet potato Cut into very thin slices – the thinner the better because they will become crispier In a bowl marinate with 1 tbsp almond oil, Himalayan sea salt and chilli powder Cover two trays with parchment paper and spread out evenly Place in the oven for about 20mins (till you notice the outsides of the potatoes curving up) Flip them onto the other side and leave for another 20mins You may have to leave them in the oven a bit longer, it all depends on how quickly they become crispy. This is also why you want them cut thin otherwise  you can leave them in the oven till they turn black and they still won’t become crispy …

Red Cabbage Wraps

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Got a bit colourful with tonight’s dinner and made cabbage wraps which turned out to be satisfyingly scrumptious! Recipe is inspired by the classic lettuce wraps only a lot healthier and I may be biased, but also tastier 🙂 Ingredients: 4 Red cabbage leaves 1/4 cup Quinoa 1/3 cup Chickpeas 1 cup Brocoli florets 3 Cherry tomatoes 1/3 cup Fresh parsley leaves 1/2 Garlic clove 2 tsp Flaxseeds 1 tbsp Dried Chives 1 tsp Cayenne Pepper 1 tbsp Tahini Note: parsley has a strong taste so if you don’t like it, add less Directions: Cook quinoa, chickpeas and garlic in 3/4 cup water on the oven top on a medium heat till all the water is absorbed and let it sit for 5 mins In a food processor blend at a high speed: broccoli, parsley leaves, flaxseeds, dried chives, cayenne pepper, tahini, and the cooked quinoa/chickpeas Add 1/3 cup water to moisten the mixture and continue blending Remove mixture and place in a bowl Dice the tomatoes and mix into the mixture If you’re like me …