Lighten Up After the Holidays

Papaya Time!

The big day of feasting is over and now you feel a bit, well, stuffed LOL Time to get back to the routine and lighten up your meals to start of the New Year right. Try this refreshing and simple salad for lunch or dinner. 

 

 



Ingredients for the Salad:

1/4 lb of Small Shrimp, cooked, deveined, cut in half and chilled
1 Green Papaya, peeled, seeded and shredded (use a mandolin or a food processor for this)
1 Carrot, peeled and shredded like the papaya
1/3 Cup Coriander, stems removed, washed well and patted dry
Mint and Thai Basil for garnishing (optional)
Crushed Peanuts (optional)

 

Ingredients for the Dressing:

1 Large Garlic Clove, crushed or minced finely
1 Lime, juiced
1-2 Tbsp Fish Sauce (check your local Asian grocery)
1/2 Tbsp Coconut Sugar
1 Small Red Thai Chili, seeded, and minced finely

 

1. In a large bowl, combine the dressing ingredients until the sugar is dissolved and is a balanced salty-sweet tasting dressing.
2. Add in the salad ingredients, minus the peanuts if you are using them, and toss thoroughly. Cover and refrigerate for at least 20 minutes for the dressing to infuse, or up to 2 hours before serving.
3. When you are ready to serve, you can top with some crushed peanuts for some extra protein.

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!

 

Cookie SMASH!

PROTEIN COOKIES!

Peanut Butter Chocolate Smash Recovery has arrived at Canuck...so I thought I would try it in a yummy chocolate chewy cookie recipe! Did the test...and they got a "rep" from the tasters :) One of the simplest and easiest cookies to make - about 15 minute cap if you start heating your oven before you begin mixing! Remember to pick up a bag of PB Chocolate Smash the next time you're at the box to try the awesomeness before it is all gone!

 

Ingredients

2 Scoops Progenex Peanut Butter Chocolate Smash Recovery

1/2 Cup Coconut Sugar

1/4 Cup Unsweetened Cocoa Powder

1 Cup Thick Almond Butter (make sure it isn't too liquid/oily, or it won't hold)

2 Eggs, beatened

Pinch Sea Salt

1 Tsp Baking Soda

1 Tsp Vanilla Extract

1/4 Cup Dark Chocolate Mini Chips (used Enjoy Life ones for this recipe)

 

Method

 

1. Preheat the oven to 350 degrees before starting to combine the ingredients.
2. In a bowl, mix the almond butter, protein, and coconut sugar until combined. Add in the eggs and mix well, then add in the cocoa powder; it should still resemble a dough-like consistency.
3. Add in the remaining ingredients of baking soda, vanilla, salt and chocolate chips. Ensure everything is well combined and the consistency is still dough-like.
4. If you have a small 1oz ice cream scoop, you can scoop out the cookies evenly onto a baking sheet. Or you can eyeball the cookies by shaping them into about 1" size balls and placing them on the cookie sheet.
5. Gently press the cookie balls down to create a more flat top, but not too much or else the cookies won't be chewy or soft after baking.
6. Pop them in the fridge for a couple minutes before placing in the oven to bake for about 6-10 minutes (it depends if you are cooking in a convection or a regular oven - times vary so keep an eye on them!)
7. Remove them from the oven when they have formed a slightly crisp top and allow to cook for about 5 minutes before moving them onto a cooling rack. This will allow the cookie to set on the outside with a little crust and keep the cookie nice and soft on the inside.
8. Once cooled, store in an airtight container any that you haven't eaten yet or shared with your friends!

 

Not so Paleo Vermicelli Bowl

VIETNAMESE "BUN"

This is a two-part recipe! So you have your ‘fish sauce’ since no one every knows the name of it (Nuoc Cham) and you have your vermicelli bowl – together they are a magical dish. Most people will enjoy this dish during the warmer days, as the chilled noodles and fresh vegetables are so refreshing and you top it off with barbecued meat! 

Ingredients
Vermicelli "Bun" Bowl

1 Pkg Vermicelli Rice Noodles (thin kind)

2 Chicken Breasts, butterflied (cut in half horizontally so it opens up flat)

1 Shallot, finely minced

2 Garlic Clove, finely minced

1/8 Cup Avocado Oil

½ Head of Iceberg Lettuce, cut into thin strips (julienne cut)

1 English Cucumber, cut into thin strips (julienne cut)

Fresh Mint

Fresh Thai Basil

Pickled Daikon and Carrots (optional)

Nuo Cham Sauce

1 Tbsp or ½ Lime Juice, freshly squeezed

1 Tsp Rice Vinegar
½ Cup Warm Water
½ Cup Fish Sauce (Red Boat brand is gluten-free)

½ Tsp Coconut Sugar
1 or 2 Small Garlic Cloves, finely minced
1 or 2 Thai Red Chilies, thinly sliced

Method

1. For the Sauce: Combine all ingredients together, mixing well until sugar dissolves. Make sure you taste it so it is to your preferred liking – some people like the more sour taste, and some prefer a sweeter, spicier finish – it’s up to you!
2. Marinate in a bowl, the chicken in the shallots, garlic and avocado oil for about an hour.
3. In the meantime, cook the vermicelli noodles according to package. Ensure when done cooking, noodles are strained in a colander and rinsed with cold water; drain and set aside.
4. Once chicken is done marinated, barbecue chicken until cooked through and still juicy – don’t overcook it and dry it out! Allow to sit for a minute before cutting into thin bite-size pieces.
5. To Make the "Bun Bowl": Divide the noodles into 4 serving bowls, and then divide out the lettuce and cucumber (pickled daikon and carrots if using as well) and top with chicken. Garnish with mint and basil leaves.
6. Serve with the Nuoc Cham sauce poured over – enjoy!