I hope you enjoy these recipes, they are easy to make and so tasty.

Got a recipe you want to share? Email me and I’ll post it.

QUICK HUMMUS   - by Anna Fong, Certified Nutritionist                                                                

1-15 oz can chickpeas drained
2 cloves garlic minced
Juice of 1 lemon
½ teaspoon sea salt
2 tablespoons tahini
2 Tablespoons virgin olive oil
1/2 teaspoon cumin
dash of pepper

Place all ingredients in your food processor and puree to desired consistency. Add a little bit of water to get a nice creamy consistency. Add spices to adjust to your tastes.

Enjoy your hummus with raw vegetables, Ryvita crackers, or replace with the yolk filling  in Deviled Eggs. 

 BASIC COUSCOUS RECIPE – by Anna Fong, Certifiied Nutritionist

Prep Time: 5 minutes
Cook Time: 10 minutes

1 1/2 cup couscous
2 3/4 cups water
1/4 teaspoon salt
1/2 teaspoon pepper or cayenne pepper
¼ teaspoon garlic powder

In a saucepan, bring water to a boil. Add salt and stir. Add couscous and remove from heat and allow to sit for about 5 minutes.

Couscous should be light and fluffy, not gummy. Be sure to allow the couscous to absorb the water.  

Variation: Prepare couscous with chicken broth instead of water. It makes for a nice flavor. Add chopped grill vegetables or canned chickpeas.

 

The following RECIPES have been provided by Calgary foodie Anne Parsons. They are healthy and taste great too!

Check out her blog at www.lovefoodcook.com

Pan Fried Cod with Cauliflower & Mirepoix
Yields 2 servings. 

2 cod fillets (4 oz each)
½ a head of cauliflower, trimmed into florets
1 carrot, diced
2 stalks of celery, diced
½ a red onion, diced
4 cloves of garlic, diced
1 tsp caraway seeds
1 cup chicken broth
2 tsp olive oil
Salt
Pepper
Cooking oil

Preheat the oven to 430 F. Toss the cauliflower florets in a baking dish with the olive oil, caraway seeds, salt and pepper.  Bake for 40 minutes and toss every 15 minutes.

Meanwhile, season the cod with salt and pepper. In a skillet, heat cooking oil over medium high heat. Sear the cod for 2 minutes each side. Transfer to a warm dish and cover with foil.

In the same skillet, heat 1 tbsp of cooking oil. Add the onions, carrots and celery. Toss and stir the vegetables for 1 minute.  Turn the heat up to high. Pour ¼ cup of the broth into the pan and stir until evaporated.  Add the garlic and another ¼ cup of broth. Stir the pan while rubbing the browned bits off the bottom of the pan. Let the liquid simmer and evaporated. Pour another ¼ cup of broth into the pan and continue to stir and simmer until the liquid has evaporated. Pour the last ¼ cup of liquid into the pan and simmer until the liquid has evaporated. Remove the pan from the heat.

Plate the mirepoix in the center of the plate, top it with a fillet of cod with cauliflower on the side.

Waldorf Salad
Yields 4 servings.

½ cup of almond slivers
4 stalks of celery, diced
2 Ya pears, diced (use any other pear or apple if you cannot find any Ya pears)
4 scallions, finely sliced
¼ cup of raisins
3 cups ham, diced into ¼ inch cubes
8 cups spinach, washed

Salad Dressing
½ cup of low fat or fat free plain yogurt
½ cup of light or fat free mayonnaise
Juice of ½ a lemon
Salt
Pepper

Toast the almonds in a skillet over high heat (watch it closely or you will burn them horribly!) and set aside to cool.

In another skillet, brown the ham over high heat. Once the edges are brown, turn the heat down to medium and continue to toss for 2 minutes. Remove from heat and set aside.

In a bowl, gently toss the almonds, celery, pears, raisins, scallions, ham and dressing.  Add salt and pepper to taste.

Divide the spinach equally into bowls. Spoon equal amounts of the celery mixture on top of the spinach and serve.