Shakshuka-style baked eggs are having a moment, and we’re in love with their robust flavors and super-simple preparation.
When it comes to a high-impact, low-effort breakfast you simply cannot beat the simple shakshuka-style baked eggs. Eggs float in a sauce of tomatoes, traditionally mingling with peppers and spices– paprika, cumin, and red pepper (ground or flaked). We love this variation because of its fresh, Latin feel (but if you want it to taste a bit more Middle Eastern, feel free to add your favorite spice blends). If you’re really worried about the heat factor, swap the jalapeno out all together for something gentler (a Poblano pepper is just as lovely without being as aggressive).
Dial the heat down in the tomato salsa by removing the ribs and seeds from the jalapeno. Any cheddar is good here, but we have a serious crush on the way sharp cheddar sets off all the other flavors. Looking for something milder? Mozzarella is your best bet. Sourdough toast or cheesy grits both make wonderful sides to this simple, sizzling dish.
1 tsp coconut oil
1 small sweet onion, peeled and finely chopped
1 clove garlic, peeled and minced
4 ripe tomatoes, rinsed, seeded, and diced
1 jalapeno pepper, rinsed, trimmed, and finely chopped
1 small red bell pepper, rinsed, seeded, and finely chopped
4 large eggs
coarse salt, to taste
freshly ground black pepper, to taste
¼ cup (30g) grated Cheddar cheese
2 sprigs fresh parsley; rinsed, trimmed, and finely chopped for garnish
Preheat oven to 350°F (180°C, 160° Fan).
Heat coconut oil in an ovenproof skillet over medium-high heat. Add onions and garlic; sauté until the onions are soft and translucent, about 3 minutes. Add garlic and sauté until fragrant, another minute or two more. Add the tomatoes and peppers; sauté for about 5 minutes until they begin to soften and release their moisture.
Using the back of a wooden spoon make four pockets in the salsa mixture. Crack an egg into each pocket and season to taste with salt and pepper.
Carefully place the skillet in the preheated oven and bake for 10 minutes, or until the eggs are set. Sprinkle with grated cheese and bake for another 3 minutes, or until the cheese melts.
Garnish with parsley and serve right from the skillet.
Can you believe we’re more than halfway through the year? I sure can’t. When it hit me that we were 6 months into 2018, I did a bit of a mental check-in on how things have been going so far this year—it’s definitely had its ups and downs. My challenges this year have been mainly with my health, but when our health is off-balance, it tends to drip over into every area of life.
There is always a silver lining, though: my health setbacks have been a huge wake-up call. For the past 5 years, my body has been either pregnant, nursing, or both, and that has without a doubt taken a huge toll on me. There have been times when I’ve neglected my physical, mental, and emotional health. There have been times when I got lazy with vitamins and just stopped caring. There have been times when my anxiety felt out of control. I’ve had a lot of inflammation and allergic reactions. A lot of illness. Things seemed to get worse after I had to take antibiotics for an infection this past winter.
About a month ago, I finally said enough is enough! I needed to stop and listen. Since then, I have committed to taking time for myself to heal. To go to those doctors appointments I’ve been putting off. It’s easy to let things slide when life is busy. Having kids can be all-consuming…they are so needy (for good reason), but wow parenthood can really make you lose yourself if you let it.
If you’re going through one of those life phases where you feel like you just can’t “get it together,” you aren’t alone. This too shall pass. And when it does, you will be stronger and wiser. And don’t lose gratitude for everything that’s going well along the way. Gratitude is definitely an anchor through the challenging times.
Meet jackfruit. Have you tried it before? I’ll admit I was a bit scared when I first saw the funky-looking fruit (and cans of jackfruit mystified me!). But after playing around with it for a few weeks, I’ve come to really love it. And I have so many fun jackfruit recipes ideas! A reader wrote to me the other week asking for help. He said his daughter can’t have legumes or nuts, so I put my thinking cap on and thought about how I could use jackfruit to create a delicious salad dish that she could enjoy on bread, wraps, rice cakes, or crackers. Jackfruit does lack the robust amount of protein you’d find in legumes and nuts, but I find adding hemp hearts (either by mixing them into the salad or adding on top) works great for boosting protein.
I really like the Native Forest brand of canned jackfruit. You don’t need to cook it to soften before use (unlike Cha’s Organics brand). After rinsing and draining it, I slice the spongy, firm core off each piece. If using jackfruit straight from the can, the core is a bit too firm for this recipe. You’ll only want to use the soft, stringy jackfruit that resembles pulled pork/chicken (in the photo below, that’s the stuff on the left!). With a bit of slicing and dicing, you’re ready to roll!
I recently started experimenting with jackfruit recipes, and I discovered that jackfruit makes a fantastic sub for chicken in a traditional chicken salad. My goodness, it’s delicious (and not only is jackfruit delicious, it’s rich in Vitamin C too)! Because jackfruit has such a mild flavour, it takes on all the wonderful flavours in this dish—tangy lemon and dill, creamy eggless mayo, savoury garlic, and smoky paprika. I’ve added fresh vegetables like celery, green onion, and bell peppers to give it a great crunch and loads of fibre. Serve this salad in pieces of Boston or Bibb lettuce, in a wrap or sandwich, or on crackers. To boost the protein, I like adding hemp hearts. You can find canned jackfruit online or in health food stores, Asian grocery stores, and the international section of some chain grocers. Recipe is adapted from my favourite Chickpea Salad.
Yield 4 servings
Prep time 15 Minutes
Total time 15 Minutes
1 (14-ounce/398 mL) can young jackfruit (in brine)*
2 medium (140 g) stalks celery, finely chopped
3 medium (45 g) green onions, thinly sliced
1/2 cup (67 g) finely chopped red bell pepper
3 tablespoons (45 mL) store-bought vegan mayo or 5-Minute Mayo**
1 small (5 g) clove garlic, minced
2 to 3 teaspoons (3 g) minced fresh dill
2 to 3 teaspoons (10 to 15 mL) fresh lemon juice, to taste
1/2 teaspoon smoked paprika
1/4 teaspoon fine sea salt, or to taste
Freshly ground black pepper, to taste
Drain and rinse the jackfruit. Place the drained jackfruit segments onto a large cutting board. Using a knife, slice off the fibrous core of each jackfruit segment. You’ll only want to use the “stringy” parts that resemble pulled pork. Discard the core and chop the remaining pieces into small 1/2-inch chunks. It should look like shredded chicken and you should have about 1 1/2 cups chopped.
Add the chopped pieces to a bowl and stir in the celery, green onions, bell peppers, mayonnaise, and garlic until combined.
Now stir in the dill and season with the lemon juice, smoked paprika, salt, and pepper, adjusting quantities to taste after mixing.
Serve in a sandwich or wrap, on top of a big salad, or with crackers. I love enjoying it with rice cakes and mashed avocado too. Leftovers can be refrigerated in an airtight container for 3 to 4 days. Stir before serving.
In case anyone is wondering, I served the salad on rice cakes with mashed avocado, hemp hearts, and a sprinkle of pink salt. So good!
Enjoy the thrill of the grill without setting foot outdoors, thanks to these easy weeknight recipes.
George Foreman made a household name for himself showing how an indoor grill could cook meat with less fat in half the time, yet his gourmet gadget—as well as other two-sided countertop grills, such as panini presses—offer an unlimited range of speedy, tasty veg options. Let the following meals-for-two get your creative juices flowing, and before long, you’ll be coming up with some lean, mean grilling action of your own.
Grilled Radicchio with Creamy Walnut Sauce Serves 2 | 30 minutes or fewer
The nonstick surface of a countertop grill means you don’t have to put together a fancy marinade to make tasty, tender grilled radicchio.
3 small radicchio heads, halved lengthwise
1/4 cup walnut halves, plus more for garnish, optional
1 clove garlic, peeled
2 Tbs. plain unsweetened soymilk
1 Tbs. vegan sour cream
1/4 tsp. vegan Worcestershire sauce
2 tsp. balsamic vinegar
1/2 cup quartered red or green seedless grapes
1. Place radicchio halves cut-side up on grill. Close, and grill 10 to 12 minutes, or until pronounced grill marks appear and radicchio is just tender.
2. Meanwhile, chop 1/4 cup walnut halves with garlic in mini food processor or blender. Add soymilk, sour cream, and Worcestershire sauce, and blend until smooth and creamy. Season with salt and pepper, if desired.
3. Place 3 radicchio halves cut-side up on each plate. Sprinkle each serving with 1 tsp. balsamic vinegar. Serve with walnut sauce, and garnish with grapes and walnut halves, if using.
PER SERVING: 152 CAL; 4 G PROT; 10 G TOTAL FAT (1 G SAT FAT); 14 G CARB; 0 MG CHOL; 59 MG SOD; 2 G FIBER; 8 G SUGARS
Grilled Vegetables with Miso Sauce Serves 2 | 30 minutes or fewer
Grill-roasted Asian-style vegetables hit the spot on a weeknight. Serve over a bed of steamed basmati or jasmine rice.
1/4 red kuri or kabocha squash, seeded and cut into 1/2-inch-thick slices
1 small red onion, sliced
2 tsp. sesame oil
1 large bok choy, leaves separated
1. To make Vegetables: Brush squash and onion slices with oil. Spray grill with cooking spray, and lay squash slices on grill. Close, and cook on medium-high 10 minutes, or until squash is tender; transfer to plate. Place onion slices on grill; cook 4 to 5 minutes, or until crisp-tender; transfer to plate. Place bok choy leaves on grill; cook 3 to 4 minutes, or until wilted and crisp-tender; transfer to plate.
2. Meanwhile, to make Miso Sauce: Combine miso paste, garlic, brown sugar, and 1/4 cup water in small saucepan. Bring to a simmer over medium heat. Cook 1 minute, or until miso dissolves and begins to bloom. Remove from heat; stir in oil and vinegar. Fold in green onions and sesame seeds.
3. Serve Grilled Vegetables drizzled with Miso Sauce, or serve Miso Sauce on the side.
PER SERVING (11/2 CUPS VEGETABLES AND 3 TBS. SAUCE): 184 CAL; 5 G PROT; 10 G TOTAL FAT (1 G SAT FAT); 21 G CARB; 0 MG CHOL; 379 MG SOD; 4 G FIBER; 8 G SUGARS
Grilled Mango Sundaes Serves 2 | 30 minutes or fewer
A few minutes on the grill gives mangoes a rich, creamy texture without overcooking them to mush. This recipe can also be made with plums, peaches, nectarines, or pineapple.
1 large mango, peeled and cut into 1/2-inch-thick slices
1/4 tsp. ground allspice
1 cup coconut or vanilla ice cream
2 Tbs. chopped candied ginger
Sprinkle mango slices with allspice, and place on grill. Close, and cook on high heat 5 to 7 minutes, or until grill marks appear on fruit. Transfer to serving bowls. Top each serving with 1/2 cup ice cream and 1 Tbs. candied ginger.
PER SERVING: 280 CAL; 3 G PROT; 11 G TOTAL FAT (7 G SAT FAT); 45 G CARB; 35 MG CHOL; 56 MG SOD; 3 G FIBER; 35 G SUGARS
Grilled Plantains with Queso Fresco Serves 2 | 30 minutes or fewer
If you want to expand your horizons with Mexican flavors, this is a good dish to try. Green plantains have a starchy, almost potato-like consistency when cooked. Queso fresco is a nonmelting Mexican cheese that can be pan-fried or grilled. If you can’t find queso fresco, substitute feta cheese.
2 green plantains, peeled and cut into 1/4-inch-thick slices
1/2 tsp. chili powder
1 Tbs. olive oil, plus more for brushing grill
2 oz. queso fresco, cut into 1/4-inch-thick slices, plus more crumbled for garnish (optional)
1/2 cup fresh-packed salsa
2 Tbs. chopped cilantro, optional
2 1/2 tsp. lime juice, divided
2 cups torn romaine lettuce or baby mesclun greens
1. Spray plantain slices on both sides with olive oil cooking spray, and sprinkle with chili powder. Season with salt, if desired. Brush grill with oil. Place plantain slices on grill, close, and cook on medium-high heat 8 to 10 minutes, or until plantain slices look crisp and dry. Transfer to plate.
2. Place queso fresco on grill, and cook 3 to 4 minutes, or until grill marks appear.
3. Meanwhile, stir together salsa, cilantro (if using), and 1/2 tsp. lime juice.
4. Arrange greens on one side of each serving plate; drizzle with remaining 2 tsp. lime juice and 1 Tbs. oil. Set 1 layer (4 to 5 slices) plantain slices on other side of each plate; top with grilled queso fresco slices, and then with remaining plantain slices. Spoon salsa over plantains, and sprinkle with crumbled queso fresco (if using).
PER SERVING: 347 CAL; 7 G PROT; 10 G TOTAL FAT (3 G SAT FAT); 65 G CARB; 9 MG CHOL; 204 MG SOD; 6 G FIBER; 30 G SUGARS
Italian Veggie Medley Serves 2 | 30 minutes or fewer
This quick, versatile vegetable medley is perfect served over pasta or steamed wheat berries. It also makes a great hero sandwich filling: simply spread on 2 sliced long rolls, top with slices of provolone cheese, and grill in the double-sided grill 3 to 4 minutes, or until bread is crisp and cheese is melted.
1 tomato, cut into 1/2-inch-thick slices
1 small zucchini (4 oz.), halved and cut into 1/2-inch-thick strips
4 oz. fresh asparagus spears, trimmed and halved crosswise
4 oil-packed artichoke hearts, drained and halved (1/2 cup), plus 1 tsp. oil from jar
1/2 small onion, sliced (1/2 cup)
1 jarred roasted red pepper, drained and cut into strips (1/4 cup)
1/2 tsp. Italian seasoning
Combine all ingredients in large bowl, and season with salt and pepper, if desired. Spread on grill, close, and cook on medium-high 10 minutes, or until vegetables are browned. Drizzle with pan juices, if desired.
PER 2-CUP SERVING: 104 CAL; 4 G PROT; 7 G TOTAL FAT (<1 G SAT FAT); 16 G CARB; 0 MG CHOL; 305 MG SOD; 6 G FIBER; 6 G SUGARS
Tired of the same old brown bag lunches? We have a solution for you.
When you don’t have a ton of time to plan, work and school lunches can get downright boring and – let’s be real here – fairly unhealthy. Don’t sacrifice great tasting lunches anymore! Here’s a group of recipes that are quick and easy lunch boosters to make your midday break a little more exciting and a LOT healthier!
Make your own fruit snacks
Everyone loves a good fruit roll, and these recipes get you crave-worthy fruit leather with no dehydrator and no high fructose corn syrup! Raspberry Peach Fruit Leather
Get on the Cauliflower Rice Train
Don’t miss the cauli rice hype. This riced veggie makes a really filling but still a super healthy alternative to grain rice. And this Mexican salad featuring cauliflower rice as the star will keep you from hitting the 3:00 wall. Lunchbox-Friendly Mexican Cauliflower Rice Salad
Don’t skip the chips – just make them healthier
A little sweet, a little salty, a little garlicky, and oh-so-much-healthier than fried chips. Rosemary baked sweet potato chips are lunch and snack time workhorses. Bake up a batch and eat them all through the week for a vitamin and fiber boost you won’t get from the vending machine. Rosemary Baked Sweet Potato Chips
Change your PBJ outlook
Peanut butter and jelly will never go out of style, especially for lunch. But a PBJ doesn’t have to be a guilty pleasure. Our PBJ granola bars combine any nut butter you like with natural jam and granola for a power snack full of nostalgia. Peanut Butter and Jelly Granola Bars
Stop making boring sandwiches
White bread was made to be soggy. Don’t be a slave to mushy sandwiches any longer! Check out this walnut, pear, and blue cheese sandwich on brown bread and see what kind of tastes you’ve been missing. Walnut and Pear Sandwich with Blue Cheese
Expand your side and snack options
Everyone loves a side that can double as a snack. These pumpkin spice energy bites make a great compliment to a salad or the perfect non-food-coma snack when you need that extra oomph to make it through your meeting.
3 zucchini, sliced lengthwise into 1/4-inch slices
1 tablespoon olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
1/4 cup ricotta cheese
2 tablespoons fresh parsley, finely chopped
2 tablespoons fresh basil, finely chopped
1/2 teaspoon lemon juice
Discard the outermost slices of zucchini and brush the rest of the slices with the oil on both sides. Season with salt and pepper. Place on a preheated grill or grill pan for about 4 minutes on each side, or until tender.
In a small bowl combine the ricotta cheese, parsley, basil and lemon juice, mashing with a fork.
Put 1/2 teaspoon of the cheese mixture about 1/2-inch from the end of a zucchini slice. Roll up and place on a platter. Repeat with the rest of the zucchini slices.
Add arugula, cilantro, radish, cucumber, walnut oil, vinegar, and salt to a large mixing bowl. Toss until well coated.
Spread olive oil mixture on all surfaces of the pears. Place the pears on the grill and cook for 1 to 2 minutes or until grill marks appear. Gently flip the pears over and grill another 1 to 2 minutes, or again until grill marks appear. Remove from heat.
Arrange equal amounts of grilled pear between individual plates, add salad to the center of each plate and serve.
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