Portable Salad

Portable Salad

So lately it seems that everyone is on the 'Mason Jar' salad trend, I blame it on Pinterest :) It is a great way to build nutrition in a jar! Mason Jar's are great because they seal shut very well, so you don't get the spills that can happen with other tupperware or ziploc containers. Here's one of my favourite Salads in a Jar recipes - Deconstructed Clubhouse - with the dressing that I got from our own Iron Anne! Don't forget that you can do many other salads 'to go' such as Greek, Tomato Bocconcini, and more!

Ingredients

Baby Gem Lettuce (this is a great type of lettuce to use because it maintains the crispiness that you want in a salad leaf, but you can substitute for another lettuce green if unavailable)
2 Strips of Cooked Bacon, chopped (the good stuff!)
1/2 Chicken Breast, sliced (poached or grilled)
5 Cherry Tomatoes
1 Avocado (optional - but this is kept separate until eating time!)
Apple Cider Vinegar
Olive Oil
Maple Syrup
Sea Salt & Pepper to taste

1. Wash your baby gem lettuce thoroughly and pat dry.
2. Slice your chicken breast into bite size pieces, same goes for the bacon.
3. For the dressing, combine equal parts Apple Cider Vinegar, Olive Oil, and Maple Syrup, season with salt and pepper.
4. To build your salad, start with the dressing in the bottom, then lettuce and tomato, and finally top off with your bacon and chicken.
5. Close the jar and off you go!
6. When ready to eat, give the jar a good shake to coat your salad, cut your avocado and pop it in to enjoy a compact, but filling meal!

Super Cabbage!

Move over Kale, Cabbage is the Superhero now!

Kale has been king of the superfoods for a long time now, but Cabbage is moving on up the ranks to dethrone it. Cabbage and kale come from the same plant family, therefore they have similar qualities we look for when choosing the best foods to eat. Cabbage is full of fibre, antioxidants, can help lower cholesterol, vitamins and minerals. To gain the most out of this superfood, you should try to consume cabbage raw, as the more you cook it, you will lose the beneficial aspects that make this vegetable super. Recommended cooking methods include steaming or lightly sautéing it - if cabbage is still slightly crunchy, you're good! Try this raw cabbage slaw that is sure to be a hit during this hot summer season.

Ingredients

1/2 Head Red Cabbage, shredded (more antioxidants in red, but you can use any type of cabbage)
2 Carrots, shredded
2 Green Onions, sliced thinly on a diagonal
1 Tbsp Apple Cider Vinegar
1.5 Tbsp Avocado Oil (or you can use olive oil)
Sea Salt & Pepper to taste

1. Quickest way to shred the cabbage and carrots is to toss them into a food processor. If not, just slice them with a kitchen knife - be careful with the cabbage though, you need to remove the centre stem and discard it, but it can be tough to cut and you don't want to eat that!
2. Place the cabbage, carrots, and green onion in a bowl and mix. Add in the apple cider vinegar and olive oil. Combine thoroughly.
3. Season with salt and pepper to your liking.
4. Cover slaw and place in fridge for at least an hour for it to absorb the flavours before serving.

Sweet Hasselback Potatoes, Batman!

HASSELBACK POTATOES

Hasselback potatoes are a great side dish to pretty up your plate and are super simple to make. Usually they are made with regular Yukon or white potatoes, but sweet potatoes come out just as tasty! I like making these with a side of sautéed kale with bacon and a steak...mmmm...good! If you are looking for a sweeter side dish, instead of the spices, add a drizzle of honey and a pinch of cinnamon!

 

 

Ingredients:

2-4 Sweet Potatoes, scrubbed clean and dried
2 Cloves Fresh Garlic, sliced very thinly
2 Tbsp Ghee or Olive Oil
1/2 Tsp Chili Powder
1/2 Tsp Sweet Paprika
Sea Salt
Freshly Ground Pepper

Method:

1. Pre-heat oven to 400 degrees.
2. Place sweet potatoes horizontally (so it is lengthwise going left to right) on a cutting board with one chopstick above it and one below it. These will act as guides to stop you from cutting all the way through the potato. 
3. Using a sharp knife, cut the potato into thin slices about 1/4" thick all the way along.
4. Thinly slice the garlic cloves and place the slices between every few potato slices - this will help open up the potato slightly to help cook evenly. Place potatoes on a baking dish lined with foil, non-shiny side up.
5. Cover the potato tops and in between the slices with the ghee or olive oil evenly. Get dirty here and use your hands to make sure you coat it well, don't worry about the bottoms, the most important part is getting in between the slices.
6. Sprinkle the spices, and season with salt and pepper over the potatoes and pop them in the oven to bake for approximately 40-50 minutes. Keep an eye on them around the 40 minute mark to avoid burning them. They should be cooked through and slightly crispy at the edges with a softer centre.
7. Remove from oven and let sit for a minute before remove - THEY ARE EXTREMELY HOT!
8. Dig in!