kale and sprout salad with cranberries an roasted almonds

Yesterday at the farmers market at the brickworks I purchased some organic kale and organic ancient grains.  Knowing that I would be entertaining some friends who are vegetarian I wanted to make sure that I had some high protein items to keep them full.

Organic Kale salad with Roasted Almonds, ancient grain sprouts and dried cranberries

-2 cups of cleaned and chopped kale
-1/2 cup almonds toasted
-3/4 cups ancient grains sprouts
-1/4 cup dried cranberries

in a frying pan on medium low heat toast blanched slice almonds until browned.  Place hot almonds on top of the kale chopped and stir in.  Let cool.  Add the sprouts and cranberries.

Tangy Apple cider mustard dressing

1/3 cup apple cider vinegar
2/3 cup olive oil
1 tablespoon Dijon mustard
2 tablespoons maple syrup
pinch of salt and pepper

Fresh Ontario Peaches oven baked

Yesterday I went to the Brickworks in Toronto which has a farmer's market.  It was the blueberry festival, however I forgot to buy any.  I was having some vegetarians over for dinner and I wondered around the market deciding what to make.  The peaches were incredible. I bought a basket and made this for dessert.

Baked Peaches

-4 peaches washed and cut in half, pit removed
-2 tablespoons brown sugar
-1/4 teaspoon cinnamon
-1/2 teaspoon grated fresh ginger
2 tablespoons of melted butter.

preheat oven to 350.  In a bowl mix the brown sugar, cinnamon and ginger.  Have peaches laid out on a casserole dish skin side down.  Coat the top of the peaches with the melted butter.  And sprinkle the brown sugar cinnamon ginger mixture on top of each peach.  Bake for about 10 minutes.  Serve with ice cream.  

Almond Coconut Crusted Tilipia

Tonight I made an amazing fish dinner.  I had bought tilipia yesterday at St. Lawrence market, knowing that my good friend was coming for dinner tonight.  I wanted to make my mom's mango salsa for dinner as well as it is delicious with fish. I made almond coconut crusted tilipia.  So amazing.

Please see Mango Salsa Recipe from March 5th http://teresashealthykitchen.blogspot.ca/2012/03/mango-salsa.html


T's Almond Coconut Crusted Tilipia with Mango Salsa


-2 Tilipia fillets (serves 4)
-1 cup sweetened coconut flakes
-1/2 cup almonds sliced and blanched, crumbled
-a pinch of salt and pepper
-flour and egg


-On a large plate spread out flour dip fish in flour, then dip fish in egg batter.  On a third plate have coconut, salt, pepper and almonds pre mixed and dip fish into the coconut mixture.  In a frying pan on medium-low heat olive oil and place fish in pan.  Cover.  Allow to cook until browned, then flip, and cook until brown and cooked.  Top with mango salsa.

Grilled veggies tomato sauce

I used my grilled veggies from last night to create a delicious pasta dish.  I used a jar of strained tomatoes (way to hot to be stewing sauce today).  Yesterday I was at St. Lawrence market and there was a vendor there selling Red Fife Pasta, which according to him is an ancient grain.  So I bought 2 servings of the linguine.  So the sauce is a follows...

Teresa's grilled veggie tomato sauce 


-1 jar of strained tomatoes
-grilled veggies 2 cups chopped
-chilli powder
-salt and pepper
-1 red onion 
-1 tablespoon balsamic vinegar
-3 plum tomatoes chopped
-1 clove of garlic


-heat oil in pan sautée onions.  When onions soft add strained tomatoes, then all other ingredients and simmer.  Serve over pasta.

Grilled veggies

Last night I was in heaven, I was at a friend's house and I got the opportunity to BBQ.  I had prepared everything before heading out, so that it would be mess free, I forgot to take pictures.  I headed to St. Lawrence Market, and bought lamb burgers, beef burgers and chicken.  For veggies I bought corn still in husks, red, yellow, green and orange peppers, zucchinni (yellow and green) and portabello mushrooms.

I marinated them in 1/3 cup balsamic vinegar and 2/3 cup olive oil with a pinch of salt and pepper and dried rosemary crushed (1 tablespoon).

I cut my zucchini lengthwise (looks like a slice of bacon)  The BBQed one medium for 10 minutes or until cooked.  I served with the amazing lamb burgers.  The left overs I will use to make pasta sauce.

Spicy Summer veggies pan fried

This was incredible and contained local ingredients in season.

T's Spicy Summer Veggies

-1 small chopped onion
-1/2 red pepper sliced 
-2 handfuls green beans tips removed
-1 medium carrot chopped
-1 small zuchinni sliced like coins
-olive oil (1 tablespoon)
-1/2 tablespoon butter
-pinch salt
-pinch of pepper
-1/2 tablespoon Chilli Powder
-grated Danish Fontana Cheese (1/4 cup)

In a small frying pan combine oil and butter then add all veggies.  Stir fry for about ten minutes and stirring occasionally.  When the zucchinni start to brown add a pinch of salt and pepper and sprinkle with Chilli powder.  Continue to stir for a few more minutes.  Then add the grated Fontana cheese over top.  Once melted serve.

Crusted Chilli Chicken

Tonight for dinner the kids wanted chicken (big surprise).  I made the chicken crusted with chilli powder, sticky rice and pan fried veggies.


Crusted Chilli Chicken


-4 Chicken Breast boneless and skinless
-the juice of one lime
-green salsa (about a tablespoon per breast)
-1 tablespoon Chilli powder 


in a casserole dish place chicken.  Squeeze the juice on one lime over the chicken, and sprinkle a  pinch of salt and pepper over top.  Apply a light layer of salsa over each breast (I used green salsa, I'm sure red salsa would be amazing too).  Then sprinkle Chilli powder until each breast is covered.bake in oven at 350 for 35 minutes

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