BAR-B-QUE!

B is for BAR-B-QUE

Keeping in the trend of the alphabet, let's look at the letter 'B' and barbequing! Everyone loves it, everyone does it, so let's test out this little Korean marinade that is awesome on short ribs. Pair it up with some beer (yes, it's ok to indulge in BBQ season, just be responsible!) and you've got a great meal on a summer's day.
 

Ingredients

2-3 lbs Beef Short Ribs
1/2 Pear, grated
1 Shallot, minced
1/2 Tsp Fresh Ginger, grated
4 Garlic Cloves, minced
2 Tbsp Sesame Oil
1/2 Cup Tamari
1 Tbsp Raw Honey
1 Tbsp Coconut Sugar (or you can omit this and add 1/2 Tbsp more Honey)
Sea Salt & Pepper

1. Toss all the ingredients, minus the ribs (of course), into a blender and combine thoroughly.
2. In a Ziploc bag, place the ribs and the marinade. Seal it with little air as possible and shake it up so that all the ribs are covered in the marinade.
3. Place in fridge overnight.
4. Remove from fridge about 15 minutes before barbequing. Barbeque ribs fro about 2-3 minutes per side, depending on the size and thickness.
5. Serve with your favourite beverage and omnomnom!

 

Awesome Asparagus

A is for ASPARAGUS

We are in the tail end of asparagus season, so hopefully you have all enjoyed this tasty and versatile veggie already. Asparagus is a great side dish to any meal in the spring and summer season (even if it makes your pee smell funny LOL). One of the best, and quickest ways is grilling it up on the good ol' bbq - keep it simple and enjoy one of the great flavours of Ontario.

Ingredients

1 Bunch Fresh Ontario Asparagus
Extra Virgin Olive Oil

Sea Salt
Freshly Ground Black Pepper
Lemon or Balsamic Vinegar (optional)

1. Cut 1-2" off the bottom of the asparagus - this part if inedible, it is too tough and fibrous to eat.
2. In a bowl, toss the asparagus spears lightly in olive oil, add a pinch of salt and pepper.
3. Place asparagus on the grill on medium-high heat with the lid closed. Make sure to turn the asparagus occasionally to cook it evenly. It is done once a charred look is achieved. This takes about 5-6 minutes.
4. Remove from grill and dress it with freshly squeezed lemon, or even drizzle with balsamic.
5. Enjoy it on the side of a nice juicy grilled steak.

BONUS!

Amp up your asparagus, by grilling it wrapped in bacon! Follow the method as above, but before grilling, take a half slice of bacon and wrap the asparagus spear in a spiral starting at the top below the flower tip. Then grill it on a BBQ friendly aluminum foil pan for approximately 4-5 minutes per side. This is a great summer party appetizer - quick, easy, and tasty!

Refreshing H2O

RX YOUR H2O!

Have you ever experienced those scorching hot days when you know you should be drinking good ol' H2O, and you end up consuming a not-so-full-of-good-stuff kinda beverage just because you wanted something with flavour? Try making flavoured water on your own!! All you need is some of your favourite fruits and good old water, chill it for a few hours so the flavours seep into the water and you have yourself your own hydrating concoction! Have a pitcher always ready in the fridge for the whole family to enjoy; definitely a great way to have kids drink their water and avoid all those sugary, bubbly sodas that don't keep them hydrated and refreshed during those dog days of summer!

Ingredients for "Strawberriwi Water"

500 mL Water
5 Whole Blackberries, washed
1 Whole Kiwi, peeled, halved, sliced
2 Whole Strawberries, washed, sliced

 

Method

1. Place fruit in pitcher or water bottle.
2. Pour water in container over fruit.
3. Cover container and refrigerate for at least 3 hours.
4. Seriously, that simple!
5. Try a citrus combo to get that vitamin C and energy going or a cooling cucumber and mint - better yet, make your own signature flavoured water!

BONUS: Homemade Iced Tea

Ingredients

4-6 Tea Bags (Green or Black tea works)
Lemon Wedges or Mint (Optional)

Method

1. The best way is to fill a pitcher full of water.
2. Add in your tea bags and cover with saran wrap. Note - make sure you secure the tea bag strings so you can easily pull them out when done.
3. Place it outside in the sun for 2-4 hours; the length of time depends on how strong you like your tea.
4. Remove the tea bags and chill in the fridge.
5. When ready to drink, you can squeeze some lemon wedges and even add mint for a little extra flavour.

Popular Popsicles!

POPPIN' POPSICLES!

So needless to say, summer is here to stay, and it can get HOT! Try a couple of these really quick and cooling popsicle treats below to cool you off on a hot summer's day, and especially to help you RECOVER after a WOD at Canuck! You can make popsicles with anything - experiment and find your favourite!

Ingredients for "Recovery Smash Pop"

2 Scoops Progenex Chocolate Peanut Butter Smash Recovery

500 ML Coconut Water (or you can use water)
Cacao Nibs (optional)

Method

1. In a shaker bottle mix the Recovery and water; shake well.
2. Pour mixture into your Popsicle molds.
3. Sprinkle some cacao nibs in, pop in the sticks and freeze.
4. To remove the popsicle, run some warm water around the mold and it should pop out easily!

CHECK THESE OUT TOO!

Ingredients for "ESPREEZIE"

2 Scoops Progenex Loco Mocha Recovery

12 oz Black Coffee, cold

2 Shots Espresso

2 Tbsp Maple Syrup

1 Can Coconut Milk, Full Fat is preferred (or you can use almond milk, or even heavy cream if you can do dairy)

Method

1. In a blender, combine all the ingredients.
2. Pour into your popsicle molds and freeze.
3. Pull out of the freezer and enjoy!

Ingredients for "FRUIT ROCKET"

1/2 Cup Diced Red Fruit (Use your favourite - Strawberries, Watermelon, Raspberries, etc.)
1/2 Cup Diced Yellow Fruit (Use your favourite - Mango, Peach, Pineapple etc.)
1/2 Cup Diced Kiwi Fruit
Coconut Water (or you can use mango or pineapple juice - make sure it's the good stuff! Pomegranate juice works too, but it will change and blend the colours of the fruits)

 

Method

1. Layer the red fruit in the bottom of each mold, followed by the yellow fruit and then finally the kiwi.
2. Pour the liquid in, place the sticks in the molds and freeze for about 3 hours.
3. Pop them out and enjoy a refreshing, fruity treat!