Tofu Fajitas

fajita

I was in the mood for some spicy food, but not in the mood for cooking something elaborate and time consuming.

Fajitas were the perfect solution!

cooking

I took the extra easy method and used a pre-made spice mix from the store. On the back were simple instructions that I followed while substituting tofu for meat. All you need is an onion and a bell pepper, some oil and water.

table

I also cooked a small package of one of my favourite rices (Vigo Yellow Rice).

filling

Combine it all in a whole wheat tortilla, add some salsa and any other condiments you like, and voilà!

Fish Tacos with Mango Salsa

tacos

These fish tacos are a quick and tasty dish, and perfect on a summer night.

I already had some frozen Tilapia fillets in the freezer so just cooked those and cut them into strips.

I love mangoes. When they come into season I go crazy for them and eat at least one a day. One of my favourite dishes to make with mangoes is a simple salsa. It is super easy and fast to make.

Ingredients

– 1 Mango, chopped

– 1/2 small purple onion, chopped

– 2 tablespoons cilantro, chopped

– juice of half a lime

Mix everything together in a bowl. Can be refrigerated for a couple days.

mango

This also works well as a salad with some crispy tofu.

I warmed corn tortillas and used them to wrap the fish and salsa and also added a few red pepper slices.

tacos2

Enjoy!

Summer of Salads

4sal

The weather and seasons dictate what I like to cook and eat. My winters are filled with soups, stews, curries and pastas. But when the weather gets warmer I like to turn to lighter fare, and nothing beats a fresh, crisp salad. These are a few of my favourites.

pbquinoa

Spicy Peanut Butter Quinoa Salad

This recipe comes from Vegangela and is great either warm or cold. I love peanut butter anything- chocolate, dipping sauce, noodles…the possibilities are endless and delicious! I sometimes add tofu to this salad, and a few drops of Sriracha to the sauce.

endive

Endive & Arugula Salad with Apple, Blue Cheese and Walnuts

This salad is great as a starter, side, or main. Endive can be a bit bitter, but the sweet tartness of the apple and creaminess of the blue cheese create a perfectly balanced dish.

Ingredients

– 3 small heads of endive chopped

– 2 cups arugula

– 1-2 granny smith apple chopped

– 1/3 cup walnuts

-1/3 cup crumbled blue cheese

– 1/2 cup olive oil

– 3 tablespoons white wine vinegar

– 1 tablespoon dijon mustard

– Salt and Pepper

Instructions

Combine first 5 ingredients in a bowl. Combine last 4 ingredients in separate bowl then drizzle into first bowl. Stir to combine.

corn

Grilled Corn Salad

I know summer has arrived when my mum makes this salad. Cilantro is one of my favourite ingredients and it makes this salad.

Ingredients

– 4 Cobs grilled corn

– 1 purple onion chopped

– 1 pint cherry tomatoes, chopped

-1 can black beans

– 1/2 cup cilantro chopped

– 1-2 tablespoons jarred jalapenos chopped

– 1/2 cup olive oil

– 2 tablespoons lime juice

– 1/2 tablespoons honey

– salt and pepper

Instructions

Combine first 6 ingredients in a large bowl. Combine last 4 ingredients in a separate small bowl and drizzle into first bowl. Stir to combine.

greek

Greek Salad

Greek Salad is pretty fool proof. I don’t really follow an exact recipe when I make it. I just chop up red and green peppers, cucumbers, tomatoes and combine with some black olives and feta cheese  then drizzle on some olive oil & balsamic and some oregano. Any leftovers are great wrapped up in a flour tortilla.

Peanut Butter Banana Pancakes with Strawberry Coulis

I love making a big breakfast when I have the time and energy in the morning. Usually it will be some kind of omelette or big English-style Fry-Up. However, I had been craving pancakes lately, so searched the web for some inspiration and came up with this delicious dish:

pancake

Pancake Recipe:

– 1 Cup Flour

– 2 1/2 teaspoons Baking Powder

– Pinch of Salt

– Half cup creamy Peanut Butter

– 2 Tablespoons Sugar

– 2 Tablespoons Vegetable Oil

– 1 Egg

– 1 1/2 Cup Milk

– Banana Sliced

Instructions:

1. Play this song: http://www.youtube.com/watch?v=6Graa_Vm5eA

                              2. In a large bowl, mix together the flour, baking powder, and salt, and set aside.

                          3. In a small bowl, whisk together the peanut butter, sugar, and oil until smooth. Beat in the egg, then the milk. Pour the milk mixture into the flour mixture, stirring just until blended.

4. Heat a non-stick pan/skillet over medium-high and ladle in about 1/4 cup of the batter at a time. Drop banana slices onto the non-cooked side, and then flip.

Strawberry Coulis:

– 1 Cup Strawberries (frozen or fresh)

– 3 Tablespoons Sugar

– 1 Tablespoon Lemon Juice

– 1/4 Water

Instructions:

1. Combine all ingredients in a sauce pan and bring to a boil until strawberries have softened.

2. Transfer to a blender and puree until sauce consistency

3. Drizzle over pancakes and enjoy!

Grilled Corn, Caramelized Onion & Cilantro Goat Cheese Quesadilla

quess

I found this recipe on Naturally Ella right after I started the detox and knew I would need to try it out ASAP!

It was amaaaaazing! Pretty easy and fast to make

photo 2

I don’t have a barbecue, so used my handy grill pan to cook the corn and onions.

photo 1

I added in a bit of blue cheese in the cilantro goat cheese spread for some extra flavour. I will definitely be making it again!

Dr Joshi Detox: Afterthoughts

The-End

21 days went by faster than I thought they would, but I am still happy to be done the detox. I hate to say it, but it really didn’t do much for me. I think I might have lost a pound or two- but that could easily be water weight fluctuation. I also didn’t feel “revitalized” or “re-energized”…I felt pretty much the same

Three of the main groups Dr Joshi tells you to cut out are caffeine/coffee, alcohol, and meat. I rarely drink coffee, and only drink maybe once or twice a month, and I am vegetarian. So going without all those for 3 weeks was fine (though I did end up drinking 1 night at a friend’s birthday).

The foods he urges you to eat more of like vegetables, legumes, and tofu are all foods that were already quite prevalent in my diet. I did feel better that I was eating more vegetables than usual. I also was surprised with myself that I was able to go without sugar without any cravings or headaches- I am a self admitted sugarholic.

Finally, what I liked most about the detox was that it made me really have to think about the food I was going to eat, and got me cooking in the kitchen more than usual. I will definitely make some of the recipes again, as well as stick with brown rice pasta, and as little processed food as possible.

I think the detox would really work for someone who eats too much of the non-detox foods on a regular basis and needs a strict, but doable way to cut them out. However, it does take a lot of work and prep. Whenever I had something to do, worked late, or went out for dinner I found I strayed a little.

Now it is time to indulge in all the great seasonal fruits and vegetables that are in the produce aisles!

Dr Joshi Detox: Day 20

20

Breakfast: The usual

Lunch: Brown rice pasta with goat cheese and lemon

Dinner: Leftover quinoa and tofu bowl from yesterday.

This Sunday is my birthday, but I am celebrating with friends tomorrow which will obviously involve a night of not detox friendly debauchery- Hello Sangria! So today will probably be my last detox day…close enough!

I will write a post soon about my entire experience and thoughts about the detox.

Dr Joshi Detox: Day 19

19

Breakfast: The Usual.

Lunch: Didn’t have a whole lot of time so made one of my go to Bowls. This one had quinoa, sweet potato, broccoli, carrots, cauliflower, and tofu.

qui

Dinner: I had a lot of broccoli that needed using up so thought I would try out this recipe from Vegangela.

I substituted Sweet Potatoes for regular, and added some cumin and curry powder.

soup

Very filling and healthy!

19 days down, 2 to go!

Dr Joshi Detox: Day 18

18

Breakfast: Spinach, Goat Cheese and Caramelized Onion Omelette

Lunch: Left over from last nights dinner

Dinner: Wasn’t very hungry, but wanted something before the gym, so had a bowl of gluten free cereal and soy milk

18 Days down, 3 to go!

Dr Joshi Detox: Day 17

17

Breakfast: I slept over at my parents after all our unpacking and in the morning had that Starbucks Spinach Feta Wrap that I wrote about on Day 7.

Lunch was a spinach and arugula salad with some feta cheese.

For dinner I used the leftovers of the cashew kale dish, but added some brown rice pasta and some goat cheese- much tastier!

kale

My roommate and I went to the movies (yay cheap Tuesdays!) and I got some sweet potato crisps to munch on during the film.

17 days down, 4 to go!