Tag Archives: Salad

New year, new food

13 Jan

Happy 2015 Glamourites!!

I can’t believe how fast the last year flew by, it really shows you that you must treasure each moment because one day you will look back on it and miss it. One of my new years resolutions is to have a more balanced lifestyle, I am not saying I want to eat healthy or only eat greens because hey, we all know that that is impossible. My plan is to keep everything in perspective while trying my best and rewarding myself from time to time with maybe a burger or pizza. We all have those cravings and if we don’t indulge in them now and then it can have a worse backlash effect. Having said all that here is an amazing salad recipe I am definitely going to be trying this week along with a “healthy” tasty dessert!

xx Glamour Planner

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Indigents

1/2 cup whole pecans, chopped
6 cups baby arugula
1 avocado, sliced
1 pomegranate, arils removed
1 seedless cucumber, sliced                                                                                                                                                 1 acorn squash, sliced in 1/2-inch thick rounds and seeds removed

Dressing

1/3 cup pomegranate juice
1/4 cup apple cider vinegar
1/2 teaspoon freshly grated ginger
1 garlic clove, freshly grated
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup olive oil

Curtsey to How Sweet It Is for the salad recipe!

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Now for a healthy DESSERT….

Cinnamon Apple Rings!

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Ingredients:
for the apple rings
4 large apples (I used gala)
1 cup flour
¼ teaspoon baking powder
2 tablespoons sugar
¼ teaspoon salt
⅛ teaspoon cinnamon
1 large egg, beaten
1 cup buttermilk
vegetable oil for frying
for the cinnamon sugar topping
⅓ cup sugar
2 teaspoons cinnamon

Thanks to Eat Views for the recipe!

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Neon Lettuce

27 Aug

Hello Glamourites,

Now that (unfortunately) summer is coming to the end, it’s time to start eating healthy again. It’s always too easy during the summer months to get off track with good eating habits as we’re busy enjoying those BBQs, margaritas, ice cream & parties. Here is a refreshing and unique salad recipe to work your way back to healthy eating; don’t forget to use fresh blackberries which are in season now. Credit to A House in the Hills blog for the recipe! xx Glamour Planner

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INGREDIENTS:

3 1/2 cups micro arugula

1 cup blackberries (ripe and sweet!)

2 tablespoons pine nuts

1 ear red corn, cut off the cob

1/2 bunch white asparagus

2 tablespoons extra virgin olive oil

1 tablespoon red wine vinegar

1 clove of garlic, pressed

2 tablespoons chopped caper berries (stems removed)

1 1/2 tablespoons of mint, finely chopped

sea salt

black pepper

METHOD:

– Rinse and dry microgreens.  Set aside.

– In a small mixing bowl combine olive oil, red wine vinegar, mint, garlic, chopped caper berries and a pinch of salt.  Place in refrigerator until ready to serve.

– Trim ends off of asparagus (I trimmed a good 1 1/2- 2 inches off of mine to get to the softest part).  Lightly coat spears with olive oil and cook on medium heat over a grill pan or on your grill until seared to your preference. Sprinkle lightly with sea salt and pepper.  Cut into 1/2 inch pieces.

– Assemble the salad by combining microgreens, corn, asparagus, blackberries and pine nuts in a large bowl.  Add salad dressing (recipe makes enough for some leftovers, depending on preference).  Toss well and serve immediately!

DELICIOUS HEELS~

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Summer Yummy

5 Jul

Hello all Glamourites,

It’s FOOD FRIDAY! So naturally what is better than Summer and refreshing foods to go with it?! These three recipes are perfect for anytime in the summer for a BBQ, an afternoon at the beach or for picnic treats. Hope everyone is having a fabulous start to their weekend and will find some time to try out these summer inspired foods!

xx Glamour Planner

strawberry-margarita-cupcakes$!400xHow amazing do these look! Strawberry Margarita Cupcakes, a delicious combo of both a  drink and dessert! Plus the pretty pink colour is adorable for afternoon drinks or a picnic with the girls. Check out the full recipe here: http://www.stylemepretty.com/living/2013/06/21/strawberry-margarita-cupcakes/

Strawberry Margarita Cupcakes
PREP TIME
30 Minute/s
COOK TIME
2 Hour/s
TOTAL TIME
2 Hour/s 30 Minute/s

Ingredients

  • CUPCAKES
  • 1 box white cake mix
  • 1 cup water
  • 1/3 cup lime juice
  • 1/3 cup oil
  • Lime zest of one lime
  • 2-3tbs orange liqueur
  • 3 eggs
  • FROSTING
  • 4 egg whites (at room temperature)
  • 1 cup sugar
  • 3 sticks butter (at room temperature)
  • 1/3 cup strawberry preserves
  • Juice of one lime
  • 2-3 Tbsp. Tequila
  • Pink food coloring
  • Sliced lime & zest for garnish

Instructions

  1. For your cupcakes, preheat the oven to 350°F.
  2. Mix all ingredients in a large mixing bowl for 2 minutes until thoroughly blended. Place cupcake liners into cupcake pan and fill each cup ¾ full with cake mixture. Bake for 18 mins. Cool completely on a wire rack.
  3. For your frosting, mix the egg whites and sugar in a standing mixer on high for 7-15 minutes, until stiff peaks form.
  4. Turn the mixer to a low speed and add in the butter, strawberry preserves, lime juice, tequila, and food coloring. This will turn the frosting somewhat soupy and separated, but it will come back together after mixing again.
  5. Turn the mixer back up to high and mix for another 3-8 minutes, until icing is fluffy and somewhat stiff. If you’re still having trouble, try putting it in the fridge for 10 mins and then mixing again.
  6. Frost the cupcakes with a large round tip and sprinkle with granulated sugar. Garnish with a slice of lime and a sprinkle of zest. For a little extra kick, you can sprinkle on some sea salt.StrawberryMargaritaCupcake
Lobster Avocado Salad

This salad just looks like summer, the fresh colours of the lobster and avocado make it almost too good to eat!

Lemon Vinaigrette Dressing

  • ½ lemon (juice and zest if you like)
  • Salt
  • 1 Tablespoon Vinegar
  • 5 Tablespoons Olive Oil

Salad

  • Lettuce
  • Avocado
  • Pre-cooked Lobster
  • Red onion
  • Parmesan Cheese lobstersalad
Pina Colada Popsicles

These homemade popsicles are just what you need on a hot day under the sun to cool down and enjoy a tasty treat….also it’s health friendly!

Blend and freeze the following ingredients (don’t forget the sticks!): ~Makes 6 servings~

  • 1 can Pineapple chunks, in juice
  • 1 Banana
  • 1 can Coconut milk
  • 1/2 tsp Vanilla extract

Calories: 117 per pop

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Start the week FRESH

2 Jun

Hello all Glamorites!

Been a busy weekend with activities so haven’t had a chance to post anything! I found this new recipe for a quinoa lettuce salad, at first I thought it wouldn’t be filling enough but I was sure full after eating it. Give it a try and give a healthy fresh start to your week!

xx Glamour Planner

 

The Zen Quinoa Bowl

Prep time               Cook Time             Total Time            Serves: 1
5 mins                    10 mins                  15 mins
Ingredients:
  • 6 egg whites (or 100g extra firm tofu)
  • ½ cup chopped broccolini or broccoli

    Ingredients

    Ingredients

  • ¼ cup cherry tomatoes, halved
  • ¼ cup mushrooms, sliced
  • 1 cup kale, torn into pieces
  • ½ cup carrot, grated
  • ½ teaspoon yellow curry powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon paprika
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • 1 lime, halved
  • ½ cup cooked quinoa
  • ¼ avocado, sliced
  • ¼ cup deli sprouts or micro-greens
Instructions:
  1. Heat a wok or saucepan at medium to high heat.
  2. In a small bowl mix together the spices and salt and pepper.
  3. When the wok/pan is nice and hot add in broccolini, carrot, and mushrooms and a splash of water, cook for 3-4 minutes until the vegetable become tender.
  4. Reduce heat to medium and add in the kale and cherry tomatoes and spice mix, continue sauteing until the kale is wilted, add little splashes of water as needed so the vegetables do not stick or burn.
  5. Squeeze in the juice of half a lime and pour in the egg whites. Allow the egg whites to sit for a minute until they begin to cook through, then scramble them together with the vegetables. (If you are using tofu just scramble with the vegetables until the tofu begins to brown slightly or heats through).

    Quinoa Bowl

    Quinoa Bowl

  6. Once the eggs are cooked fully, transfer the mixture to a bowl with lettuce and on top the quinoa.
  7. Top the vegetable mixture with sliced avocado and sprouts, and garnish with another squeeze of lime and some additional salt and pepper if preferred.
  8. Enjoy!