Tag Archives: Healthy

Hearty Turkey Chili + Skillet Cornbread

Turkey-Chili-Recipe

With the weather getting colder I’ve been craving my usual fall favourites and this Turkey Chili recipe is something I make at least 4-5 times a year. It’s actually quite healthy, around 300 calories/bowl and it’s quite hearty and filling thanks to the black beans and a skillet cornbread that I like to make.

This low-fat skillet cornbread took me less than 10 minutes to prep! I like to let my chili simmer for about 20 minutes, while the cornbread bakes up in the oven. As I’m waiting, I take that time to set the table, chop up the cilantro and clean-up the kitchen. If you don’t want to make the cornbread – just go with store-bought.

This turkey chili also freezes well. So whip up a batch, take the leftovers for lunch the next day and freeze the rest. Here’s the recipe:

 

INGREDIENTS

  • 1 teaspoon of coconut oil
  • 1 onion, chopped
  • 1 red pepper, chopped
  • 2 sticks celery, chopped
  • 4 garlic cloves, minced
  • 3/4 pound or 1 package of ground turkey
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon oregano
  • 1 teaspoon ground coriander
  • 14.5 oz can of fire-roasted crushed tomatoes (regular will do too)
  • 8 oz can of tomato sauce (low sodium)
  • 15 oz black beans, rinsed

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Acai Berry Bowl Recipe

Acai-Berry-Bowl-Recipe

We’ve reached a whole new level of hippie-dippy health since moving to LA.

If you said the words ‘Acai Berry Bowl’ back in Toronto – I would look at you funny and ask you to say it again and order another plate of french fries.

Oh how the healthy California culture is changing ME.

I’ve tried everything from juice cleanses, green smoothies and raw food diets. Always on the lookout for something new – I’ve started to rotate in Acai Berry Bowls into my breakfast twice a week and I really do LOVE them. (more…)

6 Nutrition Myths Wrecking Your Diet

Raw-PizzaBy: April + Michelle of GetRealGurls Nutrition

I dare say that there are more nutrition myths out there than facts these days thanks to non-credible sources and the average joe or celebrity claiming to be nutrition experts. Here are some of our favourite (as in frustrating) nutrition myths:

1) Sea salt is better for your health than table salt. Sea salt still has sodium! Sodium is bad for your health period.

 

2) Detox diets cleanse my body. This is a personal favourite – if you eat healthy why would you ever have the need to “cleanse” your body in the first place?? Ahem, fibre? And if our bodies were meant to only eat one food for an entire week then why on earth wouldn’t we have figured that out by now?

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Ahi Tuna Nicoise Salad

Ahi Tuna Nicoise Salad

Ahi Tuna Nicoise Salad

Stumped for dinner again? If you’re looking for something healthy and filling, I highly recommend making your own Tuna Nicoise Salad at home. I whipped this version up earlier this week, with what I grabbed quickly at the grocery store. If you don’t have Nicoise olives or any olives, don’t worry about it – just use what you have.

Sushi-grade Ahi tuna is a nice splurge. I bought one filet for about $10 at my local Asian market and split it between two servings. If you want to use a can of flaked tuna or a salmon filet or roasted shrimp instead – go for it. I also picked up some pre-made tamago egg slices from the sushi section as well. If you don’t can’t find this, use a hardboiled egg instead. Add potatoes, green beans, tomatoes, cucumbers or whatever vegetables you like!

 

INGREDIENTS:

  • 1 filet, Ahi tuna
  • Field greens salad mix, rinsed
  • 1 cucumber, sliced
  • 1/4 cup cherry tomatoes
  • 1/2 cup green beans, trimmed and blanched
  • 1 cup new potatoes, boiled with skin-on
  • Sesame oil, sprinkle
  • 2 hard boiled eggs, halved or store-bought tamago egg slices
  • 1/4 cup Nicoise olives
  • Salad dressing, your favourite or make your own French Vinaigrette

 

PREPARATION:

  1. Toss field greens, cucumbers, cherry tomatoes, olives into a large salad bowl and toss with your desired amount of salad dressing. Divide between two dinner plates.
  2. Arrange one hard boiled egg, and divide the green beans and boiled potatoes on top of each salad.
  3. Heat a non-stick grill over your stovetop on high heat.
  4. Brush your Ahi tuna filet with a sprinkle of sesame oil. Sear on each side for about 1-2 minutes once your pan is very hot.
  5. Slice your tuna and arrange on top of your two salad plates.

 

Enjoy your salad!

 

 

 

Mason Jar Fruit Salad

Mason Jar Fruit Salad

 

Trying to eat more fruit? What’s in your fruit salad?

Grossed out by the pre-cut melon and sour pineapple in a pre-made fruit salad? Me too. I finally got my grocery shopping act together and picked out a pile of fruit that I actually like to eat.

 

You’ll need: Nectarine slices, seedless green grapes, raspberries, strawberries and blueberries or any type of fruit that you like.

 

Preparation: Chop everything up on a Sunday night, layer it up in a mason jar and pack it up for work and you have yourself a healthy breakfast or afternoon snack – ta da! Add a small vanilla yogurt, hard-boiled egg or a piece of cheese for some added protein.

 

Here are the mason jars I like to use. If you prefer glass storage containers – these are my go to!

 

What do you like to put in your fruit salad?

 

 

Winter Minestrone Soup with Kale

Winter-Vegetable-Kale-Minestrone-Soup-Recipe

Love minestrone soup?

With the Polar Vortex wreaking havoc on friends and family in Toronto and the nights getting cooler in Los Angeles, I decided it was the perfect time to warm up with a bowl of soup. I spotted this Winter Minestrone Soup recipe in Real Simple this month and did my little take on it.

Don’t stress if you don’t have every single vegetable and if you can’t find savoy cabbage – use kale instead! I also threw in some celery into my minestrone because I had a whole bunch to get rid of. I also sprinkled on some green onion and red pepper flakes for a flavour kick. This minestrone soup rings in at around 350 calories, so its healthy and chock full of vegetables – which I’m trying to eat as much of in January.

This recipe makes a huge batch! Whip it up at the start of the week and serve some up for dinner, take it to work for lunch and freeze the rest in a giant ziploc bag to enjoy on another cold winter day.

Follow the JUMP for the recipe! (more…)