Tag Archives: delicious

Spiced Red Rice Pudding

23 Oct
Red Rice Pudding

Red Rice Pudding

I’m pretty excited about this healthy dessert because for the most part I tend to crave the opposite. Red rice is great for getting Omega-6 and Omega-3 fatty acids and it’s also surprisingly high in protein, iron and potassium. I used to absolutely hate red rice, or at least I’m still stuck in an adolescent phase of despising any rice other than white rice. But I noticed a bag of red rice in my cupboard and decided that today I would be an adult and eat my healthy rice!  I made it with some tofu and vegetables (recipe in the making), but still had a hard time choking down the healthy. That’s when my mum mentioned that when she was living in the Philippines with my dad, they used to eat red rice pudding all the time. It was apparently their favourite dessert for a while. So I decided to try make my own vegan-ized red rice pudding!

Delicious

Delicious

Ingredients:

1 cup Red Rice

1 ½ cup water

½ cup Almond Milk

1 very ripe Banana

1 tsp. cinnamon

½ tsp nutmeg

1 tsp. maple syrup (Or any other kind of sweetener)

Optional: Medjool Dates

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Directions:

  1. Rinse red rice and drain. Add to a pot with water and bring to a boil with the lid on. Remove lid and reduce heat to medium-low. Stir occasionally and cook for 20-30 minutes until rice is puffy.
  2. Mash one banana while you wait for rice to cook.
  3. Bring temperature up to medium-high and pour almond milk, spices and banana in with rice.
  4. Cook for 10 minutes, until pudding is thick like oatmeal. Stir as needed. (While pudding is cooking you can toss in a few pitted medjool dates for an extra sweet treat!)
  5. Remove from heat, pour into a bowl and drizzle maple syrup. Add a bit more spice if you’d like and enjoy!

Jack Daniel’s Salmon Quinoa Salad

21 Oct
Crazy Good

Crazy Good Stuff Yo.

Jack Daniel’s Salmon Quinoa Salad

Early in the summer I made this recipe, but instead of baking the fish and frying the zucchini, I used the BBQ. I also used Romaine Lettuce instead of Kale and the lettuce tasted fantastic with the recipe. Today I couldn’t BBQ because it was too cold out and I decided to add the Kale to make this recipe super healthy! Also kale was on sale… and I love kale.

Approx. 40 minutes to cook and prepare, please use a scale for the most accurate results! You can also wing it, but don’t blame me if it doesn’t work perfectly!

Serves 4

Ingredients:

312 kg piece of Wild Sockeye Salmon Fillet (skin on)

15 ml Jack Daniel’s

15 ml Soy Sauce

25 ml Maple Syrup

1/2 tsp of brown sugar to sprinkle on top of salmon

2 Yellow Zucchini

1 Yellow Onion

2 tbsp Extra Virgin Olive Oil

A Drizzle of Black Truffle Oil

1 cup of Quinoa

2 cups of water

2 Tomatoes

1/2 head of Green Kale Leaves (Or Romaine Lettuce!)

Himalayan Pink Salt

Pepper

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Directions:

Preheat Oven to 375 Degrees F

1. Mix the Jack Daniel’s, soy sauce and maple syrup together in a bowl. I suggest using a scale to measure out your wet ingredients!

2. Place fish in a baking dish, I used a pyrex baking dish. Pour half of the Jack Daniel’s Sauce onto the fish, put the rest aside. Put fish in the oven on the middle rack and turn the timer on for 5 minutes.

3. Put a medium sized cast iron skillet on the stove at medium heat with 2 tbsp olive oil. While the pan is heating dice a whole onion, then toss the pieces into the skillet. Cut the tops off of the 2 Yellow Zucchinis, then cut through the middle of the zucchinis so that you have four parts. Cut these parts so you have 8 halves, then cut those halves into little bit-sized half crescents. Add to the skillet. Stir occasionally as needed, you want each piece of zucchini to be slightly brown so don’t stir too often.

4. If the timer has gone off, pour the rest of the Jack Daniel’s Sauce onto the fish in the oven. Set the timer for another 5 minutes. When timer goes off, check with a fork to see if the fish is done by slightly twisting the fork. If the fish flakes easily, take the fish out of the oven.

5. Pour water and quinoa into a pot set on high heat. Stir the quinoa as needed, it should take approximately 10 minutes to cook.

6. Cut both tomatoes into eight wedges and place in medium sized bowl. Then check to see if yellow zucchini and onions are slightly brown and soft, if they are, keeping the heat on, remove from skillet and put with tomatoes. Add Himalayan pink salt and pepper to taste with a drizzle of truffle oil. Toss the salad.

7. Toss handfuls of Kale leaves into skillet and cook for approximately 5 minutes or until pieces are slightly crispy and a dark green.

8. Once the quinoa is finished add to the zucchini tomato salad and toss together. Then top with kale leaves and pieces of salmon.

Black Truffle Oil Kale Chips

20 Oct
HOLY DELICIOUS KALE

HOLY DELICIOUS KALE

First of all, if you’ve gotten over scoffing at how standard it is for some chick to post a Kale Chip recipe, you’ve come to realize that Black Truffle Oil sounds pretty good and you actually love Kale Chips. You also are probably coming to the realization that you need a cast iron skillet. I love cast iron. And you should too because they are indestructible, have great heat distribution and retain delightful flavours and oils that improve with each meal you cook.

Cook for approximately 5-10 minutes on a Cast Iron Skillet

Ingredients:

1 head of Green Kale

Himalayan Pink Salt

Black Pepper

2-3 drops of Black Truffle Oil

1 tsp. Olive Oil

Directions:

1. Heat a medium sized skillet over Medium heat for 2-3 minutes. Drizzle olive oil onto skillet.

2. Wash and tear leaves off of Kale. Toss handfuls of Kale onto the hot cast iron skillet.

3. Let kale cook for a couple of minutes until kale turns a darker green. Kale will eventually turn slightly brown and crispy on the bottom, this is the perfect time to toss the Kale. continue to cook until Kale has reached desired crispiness. This will take approximately 10 minutes. Keep a close eye on the Kale!!

4. Remove Kale from heat and place into a bowl. Sprinkle Himalayan Pink Salt and Black pepper over kale. Then add a few drops of the black truffle oil. toss Kale a few times until truffle oil is evenly distributed.

5. Eat.

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