Posts Tagged "Recipes"
Vegan, Gluten-Free Polenta and Kale Lasagna
Rebecca is a past client of mine, from when I used to live and see all of my clients in Ottawa. Rebecca is incredibly athletic, being an avid cyclist and now a certified Personal Trainer – and her passion for nutrition has been very high for as long as I’ve known her. She always came in describing the interesting things she had eaten for lunch, or had made for dinner the night before! I’ve asked the talented cook to share one of her recipes with us: Vegan, Gluten-Free Polenta & Kale Lasagna (adapted from FatFree Vegan Kitchen, SusanV): 1 pkg prepared polenta 1/2 large onion, chopped 1 large portabella mushroom, cut into 1/4-inch pieces 4 cloves...
Read MoreHealthy Hummus Quesadillas by Katie Vee
Yesterday, I asked my friend Katie Vom Scheidt if she would share one of her go-to recipes. Katie kicks her butt in the gym, and always has FUN with food, while choosing the cleanest ingredients. Here, you will find yet another alternative to pub food. What you eat can be exciting, interesting and satisfying without being mauled by grease and salt. Recipe: -1 “Food for Life” Wheat and Gluten-Free Brown rice tortilla -1/2 red pepper, sliced into sticks -sliced cucumber -chopped red onion -spring salad mix (or baby spinach) “Earth Balance” Vegan butter spread -1/2 cup Homemade hummus (see recipe) Homemade Hummus: -1 can no salt added chickpeas -2...
Read MorePower-Packed Breakfast Sandwich
Those of us who love breakfast are likely suckers for those greasy things most fast food places are selling, in a pinch. Starbucks, Tim Hortons, and Subway are beginning to follow the popular egg muffin sandwiches from McDonald’s. It’s fantastic to provide a breakfast that has some protein in it for people who haven’t been able to fuel up before leaving home, but if you love this meal, I’m going to tell you the healthier one I’ve been eating for years. The problem with the take-out ones is that there are hidden fats (*if you ever order the Egg McMuffin from McDonald’s, be sure to ask for no butter – YES, they add BUTTER to it,...
Read MoreA Fast and Easy Pick-Me-Up
One of my favourite snacks to bridge between meals, particularly mid-afternoon when clients frequently complain of being peckish, is an egg-white pancake. Packed with protein and fibre, it really helps to bridge the gap between lunch and dinner, and wards off that vulnerability toward the vending machine. The best part is it’s portable and so easy to make: Spray a pan with some canola oil. Pour in half a small carton of egg whites (once oil is heated). Don’t scramble the whites, let them begin to cook like an omelette. Once the bottom is beginning to cook, toss a small handful of large flake oats into the whites. Flip, cook… voila. And trust me,...
Read MoreWorld's Easiest Vegetarian Chilli
When I cook, I like it to be super easy, and I like to have my whole meal in one bowl. That means complex carbs, protein and vitamin-rich vegetables (also complex carbs) in one complete, easy-to-consume package. It’s 30 degrees outside, so perhaps this recipe is not seasonally appropriate. But, I made it last night and it will last all week in a pot in the fridge. It’s easy, I don’t have to think about meals. Take it for lunch! Grocery List: Chili powder Onion (optional – they make me gag) 2 cans of beans (whatever you’d like – I chose black beans and white kidney beans) 1 can of diced tomatoes 2 peppers (I chose yellow and red...
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