March 2016 Archive

Shrimp in Creamy Coconut Tomato Sauce

This shrimp dish is packed full of flavour and is delicious served with brown rice or quinoa. The perfect quick and easy weeknight meal!

Shrimp with Creamy Coconut Tomato Sauce | Haute & Healthy Living

Lately the shrimp has been on sale, so I’ve been doing lots of experimenting with new shrimp recipes. The recipe I’m posting today has been a top pick of mine for several years. The thing that I love the most about this meal is that it’s SO easy. But don’t allow the simplicity to fool you…it’s still packed full of amazing flavour! Although you probably wouldn’t think of pairing diced tomatoes with coconut milk, believe me, it totally works. The end result is this rich, creamy and delicious sauce, which leads me to my confession…… sometimes I drink the remaining sauce out of the bowl when no one is looking…it’s THAT good. I love pairing this dish with some brown rice or quinoa to help absorb some of that amazing sauce. Can you tell I love the sauce?? It’s a great weeknight meal because it hardly takes any time at all to whip together! And you know I’m all about those quick and easy recipes ;) This one is a keeper for sure!

Hope you enjoy it as much as I do!

Shrimp with Creamy Coconut Tomato Sauce | Haute & Healthy Living

Shrimp in Creamy Coconut Tomato Sauce

Yield: Makes 4 servings

Ingredients

  • 1 lb medium shrimp, peeled and deveined
  • 1 tsp extra virgin olive oil
  • 2 red bell peppers, sliced thinly
  • 4 scallions, thinly sliced, white and green parts separated
  • One handful parsley, chopped
  • 4 cloves garlic, minced
  • salt (optional, to taste)
  • 1/2 tsp crushed red pepper flakes (or to taste)
  • 1 can (796mL) no salt-added diced tomatoes
  • 14 oz can light coconut milk
  • 1/2 lime, squeezed

Instructions

  1. In a medium saucepan, heat oil on low. Add red peppers and sauté until they start to soften (about 4-5 minutes). Add scallion whites, parsley, red pepper flakes and garlic. Cook 1 minute.
  2. Add tomatoes, coconut milk and salt to taste, if desired. Cover and simmer on low for about 10 minutes. The sauce should thicken slightly.
  3. Add shrimp and cook 5 minutes. Add lime juice.
  4. Serve with a side of brown rice or quinoa and garnish with remaining green onion and additional parsley, if desired.

Shrimp with Creamy Coconut Tomato Sauce | Haute & Healthy Living

Adapted from Skinnytaste

Nutrients per serving:

Servings: 4 • Calories: 265 • Fat: 8 g • Carbohydrates: 22 g • Fibre: 5 g • Protein: 28 g • Sugar: 10 g • Sodium: 283 mg • Cholesterol: 220 mg

Elysia, XOXO
Easy Pulled Pork

This pulled pork is super easy to make and is a leaner version since it’s made with pork tenderloin. Pop it in the slow cooker for the perfect quick and easy weeknight meal! 

 Easy Pulled Pork | Haute & Healthy Living

Hey everyone!

Hope you all had an amazing week! Life has been super busy on my end! Now that Matt & I decided to move our wedding date up to this year, we’ve been working every night to figure out the details of our big day. I am loving every second of it. Last week, it was all about the dress (super exciting!!!) and this week, it’s been all about the music and analyzing the menu. For me, food has always been one of the most important aspects of a wedding…are you surprised?! ;) In the package that we chose for our wedding, all of the food looks SUPER good. I wish I could just include it all. But that is totally not possible.

Last night, we were assessing the late night selection, and Matt asked me, if you could choose anything from this section of the menu, which one would you choose? Naturally, I gravitated towards the pulled pork….and surprise, surprise, that was Matt’s choice too!

Easy Pulled Pork | Haute & Healthy Living

We have both always been huge fans of pulled pork and we’re constantly experimenting with new recipes. I oftentimes find it hard to find pulled pork recipes that are tasty, simple and not full of a bunch of junk. Now I love me a good pork shoulder, but one thing I don’t have the patience for after a long day of work is picking out a bunch of fat all night. Just not how I picture spending my evenings. So this time around, we decided to use a pork tenderloin, and I couldn’t believe how tasty it was! I could barely even tell the difference between the pork shoulder and the the loin, other than the fact that there was A LOT less fat with the tenderloin. I basically whipped up this recipe in the morning before I went to work and stuck it in the slow cooker for the day. That, my friends, is where the magic happens! We came home that night to a super juicy and tender pulled pork that was full of delicious flavour…not to mention a lot leaner than the typical pulled pork that you come across. We served ours up on some brown rice with this  Creamy Coleslaw, but you could totally serve it up on a salad or bun!

Enjoy!!

Easy Pulled Pork | Haute & Healthy Living

Easy Pulled Pork

Yield: Makes 4 servings

Ingredients

  • 1 small onion, thinly sliced
  • ½ tbsp. paprika
  • ¼ tsp. garlic powder
  • ½ tsp. salt
  • ¼ tsp. freshly ground black pepper
  • 1 tbsp. honey
  • 1 lb pork tenderloin, trimmed
  • 3 tbsp cider vinegar
  • 3/4 cup no salt-added chicken broth
  • 1 tsp. Worcestershire Sauce
  • red pepper flakes to taste
  • 1 tsp Dijon mustard
  • 1/4 tsp cayenne pepper

Instructions

  1. Place onion in slow cooker.
  2. In a small bowl, combine, paprika, garlic powder, salt, and pepper.
  3. Spread the honey evenly over the pork. Evenly distribute spice mixture over pork and place in the slow cooker.
  4. In a medium bowl, combine the vinegar, chicken broth, Worcestershire sauce, red pepper flakes, Dijon mustard, and cayenne pepper, mixing thoroughly.
  5. Add mixture to the slow cooker. Cover and cook on low for 8-10 hours.
  6. When tender, remove the meat and place on plate. Using two forks, shred the meat and onions coarsely, discarding any fat. Add the pulled pork back to the slow cooker and mix into the remaining juices. Serve on buns, brown rice or quinoa.

Easy Pulled Pork | Haute & Healthy Living

Nutrients per serving:

Servings: 4 • Calories: 236 • Fat: 8 g • Carbohydrates: 5 g • Fibre: 0 g • Protein: 28 g • Sugar: 5 g • Sodium: 392 mg • Cholesterol: 104 mg

Elysia, XOXO
Creamy Apple Parsnip Soup

This healthy apple parsnip soup is super creamy, flavourful and filling. A perfect side or appetizer!

Creamy Apple Parsnip Soup | Haute & Healthy Living

Lately Matt has been getting a little more spontaneous in the kitchen and has decided that he’d like to start making dinner on Saturday nights. Wow… isn’t he a dream come true!? A few weekends ago, he whipped up this creamy apple parsnip soup. I was seriously impressed at how good it tasted. It was absolutely delicious! I warned him that if he keeps this up, I might stick him in the kitchen more often..

Now parsnips are not something that I have cooked a lot with over the years, but every recipe that Matt gravitates towards strangely enough seems to have parsnips. I’ve never known anyone to be so obsessed with parsnips.

Well. They just happen to work beautifully in this soup along with the sweet apple and curry flavours. AND they lend this amazing creamy texture that’s to die for! So I think I’m officially sold on parsnips and will make it my personal mission to add them to more of my recipes. One more thing that I love about this soup is the abundance of nutrients…fibre, vitamin C, potassium, magnesium, calcium, zinc, and iron. So much nutrition in one bowl of soup! It is definitely one of those fill-you-up type of soups, so it’s perfect as an appetizer or side!

Enjoy!!

Creamy Apple Parsnip Soup | Haute & Healthy Living

Creamy Apple Parsnip Soup

Yield: Makes 4 servings

Ingredients

  • 1 tbsp. olive oil
  • 1 onion, chopped
  • 2 tsp. minced gingerroot
  • 1 tsp. curry paste
  • 3 cups chopped parsnips (about 1 lb)
  • 1 apple, peeled and chopped
  • 1 baking potato, peeled and diced
  • 1/4 to 1/2 tsp. salt (adjust to taste)
  • Dash of pepper
  • 3 cups no salt added chicken broth
  • 2 tbsp whole wheat flour
  • 2 cups unsweetened almond milk (or regular milk)
  • 2 tbsp. freshly squeezed lime juice
  • Chopped fresh parsley
  • 2 tbsp. sliced almonds

Instructions

  1. In a large pot, heat oil over medium heat. Sauté onion for 3 minutes or until starting to soften. Add ginger and curry paste. Sauté for about 2 more minutes or until onions are softened. Stir in parsnips, apples, potato, broth and a 1/4 tsp each salt and pepper. Cover and bring to a boil over high heat.
  2. Reduce heat to medium-low, cover and boil gently, stirring occasionally, for 10 minutes or until vegetables are soft.
  3. In a separate bowl, whisk flour into milk and stir into pot. Use an immersion blender in the pot or transfer soup to a blender or food processor, in batches, and purée until smooth.
  4. Return to pot, if necessary. Heat over medium heat, stirring often, for about 5 minutes or until slightly thickened. Drizzle in lime juice while stirring. Season with salt and pepper to taste.
  5. Ladle soup into bowls and garnish with parsley and almonds.

Creamy Apple Parsnip Soup | Haute & Healthy Living

Nutrients per serving:

Servings: 4 • Calories: 215 • Fat: 7 g • Carbohydrates: 35 g • Fibre: 7 g • Protein: 5 g • Sugar: 11 g • Sodium: 338 mg • Cholesterol: 0 mg

Elysia, XOXO
Mango Cranberry Guacamole

This unique guacamole is full of sweetness, crunch and creaminess! The perfect healthy dip to serve at a party or gathering!

  Mango Cranberry Guacamole | Haute & Healthy Living

Hey everyone!

I know that I’ve totally been MIA for the past week…my apologies!! Matt and I went to this amazing marriage retreat this weekend organized by Family Life. It was SO good! We spent the whole weekend listening to inspiring couples talk about how to build a great marriage…there were lots of activities and opportunities to share with one another. I’ve already felt a difference in our relationship! If you and your man or lady are looking to take your relationship to the next level, I highly recommend this retreat!

Mango Cranberry Guacamole | Haute & Healthy Living

Not only was I pumped about this retreat, but I was also super excited because by the time we got home, the weather was starting to warm up…. I’m talking Spring temperatures! When that happens, I automatically want to whip out all of my spring clothes and recipes that remind me of summer. Like this Mango and Cranberry Guacamole! The combo is so refreshing with the sweet chunks of mango and dried cranberries and crunchy pumpkin seeds. Love it! This guacamole is also unique because it has Greek yogurt in it which ups the protein and calcium content! Matt and I have been eating it with everything….homemade pita chips, salmon, burgers, chicken…anything that requires a little pop of flavour!

Hope you enjoy it as much as we do!

Mango Cranberry Guacamole

Yield: Makes 8 servings

Ingredients

  • 2 ripe avocados, halved, pitted and peeled
  • ¾ cup nonfat plain Greek yogurt
  • 2 tbsp fresh lime juice
  • 1/4 cup chopped fresh parsley
  • 1/2 tsp sea salt
  • 2 tbsp dried unsweetened cranberries
  • 1/2 cup peeled, pitted and finely diced mango
  • 2 tbsp dry-roasted unsalted pumpkin seeds

Instructions

  1. In a large bowl, combine avocados and Greek yogurt. Mash with a potato masher or fork until smooth. Stir in lime juice, parsley and salt until well distributed.
  2. Add mango, dried cranberries and pumpkin seeds to avocado mixture and stir to combine. Place plastic wrap directly over surface and refrigerate until needed, for up to 2 or 3 days.

Mango Cranberry Guacamole | Haute & Healthy Living

Nutrients per serving:

Servings: 8 • Calories: 78 • Fat: 7 g • Carbohydrates: 7 g • Fibre: 2 g • Protein: 4 g • Sugar: 3 g • Sodium: 157 mg • Cholesterol: 0 mg

Elysia, XOXO