February 2017 Archive

Tasty Taco Seasoning

This taco seasoning is very versatile and can be used to flavour up tacos, soups, or as a seasoning for meat or roasted vegetables! Make up a big batch and have it ready to go for a quick and easy meal!

I am in so LOVE with this taco seasoning! In our house, we use this seasoning mix at least 1-2 times per week…no joke! We generally make up a big batch of this mix and store it in a mason jar and it makes the process of whipping up tasty, yet flavourful meals SO much easier, especially on those busy weeknights. You can use it to sprinkle on meat for tacos (one of our favourite weekday meals!), in chili or soup, or as a seasoning on chicken or sweet potato fries! I swear I sprinkle this stuff on EVERYTHING….it’s really versatile!

I’ve never been a fan of the store-bought seasoning mixes because they’re always loaded with additives and additional sodium. Whereas if you make it yourself, you can control exactly what’s going into the mix! This recipe makes about half a cup of seasoning, so it should last you a little while. Use as little or as much as you’d like to flavour up your next meal!

Tasty Taco Seasoning

Yield: Makes approximately 1/2 cup of seasoning

Ingredients

  • 4 tbsp chilli powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp crushed red pepper flakes
  • 1 tsp dried oregano
  • 2 tsp paprika
  • 6 tsp ground cumin
  • 1 tsp salt
  • 2 tsp ground black pepper

Instructions

  1. Combine all spices in a mason jar or airtight container and store for later use. Use for tacos, soups, chili, or as a seasoning on meats or roasted vegetables.

Recipe adapted from All Recipes

 

Elysia, XOXO
Blueberry Walnut Salad with Lemon Dressing

This blueberry salad is one of my ultimate favourites and a definite crowd-pleaser! So easy, refreshing and healthy!

With all this warmer weather this past week, I am seriously getting in the mood for all things spring and summer….including this super refreshing blueberry salad! With less than 10 ingredients, it literally takes less than 10 minutes to prepare. So simple, yet still so delicious. I served this salad up several weeks ago for some friends and it was a huge hit! It will definitely be going on repeat. Each mouthful is filled with juicy blueberries, crunchy walnuts and creamy feta all mixed in with a nice lemony flavour. Sounds delicious, right? And to top it off, it’s also packed full of nutrients! Antioxidants, healthy fats, vitamin K and potassium! You could even add some chicken or salmon to it to further increase the protein. This, my friends, is what health in a bowl looks like!

Blueberry Walnut Salad with Lemon Dressing

Yield: Makes 6 servings

Ingredients

  • For the Salad:
  • 6 cups arugula
  • 1 cup blueberries
  • 4 oz. crumbled feta cheese
  • 1/4 cup chopped walnuts
  • For the Dressing:
  • 1/3 cup olive oil
  • 1/3 cup balsamic vinegar
  • 1 Tbsp. lemon juice
  • 1 Tbsp. honey
  • ¼ tsp. pepper

Instructions

  1. Combine salad ingredients in large bowl.
  2. Prepare dressing by combining all ingredients in a container with a lid; shake vigorously to combine.
  3. Toss salad with dressing and serve immediately.

Notes

Nutrients per serving (using only half the dressing): Servings: 6 • Calories: 161 • Fat: 13 g • Carbohydrates: 8 g • Fibre: 1 g • Protein: 5 g • Sugar: 6 g • Sodium: 192 mg • Cholesterol: 16 mg

Elysia, XOXO
Scallops with Zucchini Noodles & Pistachio Mint Pesto

This dish is super easy to make, but tastes like it took hours to prepare! It’s light, yet still very filling and packed full of flavour. A family favourite! 

Lately, I’ve been obsessed with my spiralizer and coming up with new and creative ways to use it. My latest creation is this scallop and pistachio mint pesto over a bed of zucchini noodles. It’s seriously tastes like a fancy restaurant meal! The pistachio and mint combination is SO refreshing and flavourful and with the heaping mound of spiralized zucchini, you don’t even miss the regular pasta! Scallops are something that we don’t eat a lot of, but I absolutely love them! When I tossed some scallops together with this minty pistachio pesto, I instantly knew it was meant to be. This meal is easy enough to make on a week night, but tasty enough to feel like you went all out. It’s also packed with protein and healthy fats, and lower in carbohydrates. By subbing in the zucchini for regular noodles, it’s the perfect way to ensure that you’re getting in at least two servings of vegetables at meal time. This has definitely become a favourite in our house!

 

Scallops with Zucchini Noodles & Pistachio Mint Pesto

Yield: Makes 4 servings

Ingredients

  • 1lb scallops
  • ¼ cup extra virgin olive oil
  • ¼ tsp. red pepper flakes
  • 1 red pepper, diced
  • Dash of salt and pepper
  • 4 medium zucchini, spiralized
  • 1 lemon, cut into wedges
  • Pistachio and mint pesto
  • 1/3 cup shelled pistachios
  • One handful of mint leaves
  • 2 garlic cloves
  • 2 scallions, chopped
  • ½ cup extra virgin olive oil
  • 1 tbsp. white wine vinegar

Instructions

  1. Place the scallops in a shallow dish and sprinkle with the olive oil, red pepper flakes, salt and pepper. Cover and let marinate for at least 30 minutes.
  2. To make the pesto, put the nuts, mint, garlic, and scallions in a mini food processor or blender and blend coarsely. Add the oil and puree until fairly smooth and bright green. Stir in the vinegar and season to taste with salt and pepper. Set aside while you prepare the scallops, or store in a jar in the refrigerator for up to 5 days.
  3. In a large frying pan, over medium heat, cook the zucchini noodles for about 2-3 minutes, tossing occasionally until heated through. Set aside in a bowl. Next, in the same frying pan, sauté red pepper for 1-2 minutes, add the scallop and oil mixture and cook for another 2-3 minutes, or until the scallops are cooked through. Do not overcook the scallops or they will be tough. Add the zucchini noodles back to the pan and toss with half the pesto until well combined. Store the remaining pesto in the fridge for later use.
  4. Evenly distribute the zucchini noodles and scallop mixture on each plate. Sprinkle each serving with lemon juice.

Notes

Nutrients per serving (using only half the pesto)

Servings: 4• Calories: 433 • Fat: 33 g • Carbohydrates: 12 g • Fibre: 3g • Protein: 23g • Sugar: 4g • Sodium: 196 mg • Cholesterol: 37mg

 

Elysia, XOXO
Valentine’s Energy Bears

These energy bears are a cute, fun and healthy treat, perfect for Valentine’s Day! 

How cute are these energy bears?! I was wracking my brain trying to come up with a fun and healthier Valentine’s day treat for kids for an event I had last week…you know, something beyond the typical energy balls or fruit skewers. Enter these little energy bears. The funny part is, the kids loved them, but I think the adults loved them even more! Everyone who encountered these bears broke out into a huge smile, both before and after eating them! The kids loved rolling up the head and sticking the ears, eyes and nose on the bear and then gobbling it all up. Such a fun edible craft for Valentine’s Day (or any day!) The ingredients list is simple, so they’re super easy to make. Plus they’re a good source of fibre, magnesium and healthy fats! You can even make up a big batch and store them in the freezer for a healthier snack on the go.

Hope you enjoy!!

 

Valentine’s Energy Bears

Yield: Makes approximately 20-25 bears

Ingredients

  • 1/2 cup raw unsalted almonds
  • 1/2 cup raw unsalted cashews
  • 1 1/2 cups dates, pitted
  • 1 tbsp. coconut oil
  • Decorate with:
  • Additional raw unsalted almonds (chop in half and use rounded end for ears)
  • Red cinnamon hearts for nose
  • Mini dark chocolate chips for eyes

Instructions

  1. Place dates in a bowl of boiling water for approximately 10 minutes. Drain the dates.
  2. Add the almonds and cashews to the bowl of a food processor. Pulse until nuts are finely chopped. Add the dates and coconut oil. Pulse until the dates are finely chopped and the mixture starts to clump. If the mixture is too dry, add water one tablespoon at a time until it comes together.
  3. Shape the mixture into 1 1/2 inch balls and use halved almonds for ears, cinnamon hearts for nose and mini dark chocolate chips for the eyes. Store in an airtight container in the refrigerator or freezer.

Notes

Nutrients per bear:

Servings: 20-25 • Calories: 85 • Fat: 4 g • Carbohydrates: 11g • Fibre: 1g • Protein: 2g • Sugar: 7g • Sodium: 0mg • Cholesterol: 0 mg

Pin for later!

Elysia, XOXO