• Uncategorized

    Mustard Vinaigrette – Oil-Free Salad Dressing

    No oil, no sugar – a totally diet compliant, clean eating salad dressing! Use plain mustard, not honey mustard which has excess sugar, and stick with yellow or stone-ground instead. Many organic brands also come in delicious flavors and are made with apple cider vinegar instead of distilled for even more benefits. To make: Combine 1/3 cup your choice yellow or stone-ground mustard with 1/4 cup raw apple cider vinegar, 1/2 teaspoon your choice sweetener (such as agave, liquid stevia, coconut syrup, maple syrup, or brown rice syrup), 1 teaspoon black pepper and 2 tablespoons water. Blend in a small blender and drizzle onto your salad.

  • Curried Chicken

    Easy, Skinny Curry Chicken

    This curry chicken has more of a dry rub texture to it.  Because it doesn’t involve a sauce, it is very figure friendly, and super tasty.   If you are looking for a saucy curry chicken, see my Coconut Curry Chicken Recipe.  ([Photo Credit] 1 tbsp coconut oil 1 medium onions chopped 2 garlic cloves, minced 3/4 tsp grated fresh ginger (less than 1/4 tsp ground because tsp fresh grated = 1/4 tsp dry ground) 4 boneless, skinless chicken breasts 2 tbsp curry powder ( I use Jamaican Curry powder) juice from 1/2 a lemon (1 tbl) Handful of toasted almonds or cashews (0ptional) Cut chicken into small pieces (bite size or…

  • Low fat, low sugar rhubarb curd

    Rhubarb Curd

    Made this for mom just now. It was super fast and easy to make. I altered the recipe to healthify it, and it turned out fab.  My husband, who typically does not care at all for rhubarb, just walked in the room as I began typing this, and asked if he could have more. 🙂  Okay, I know its good now. I dont know much about curd, but Auntie Bea had been making rhubarb curd for mom last summer, and once at the start of this summer, and mom absolutely loves it. The caregivers say it is her favorite and she just lights up when she eats it:).  I’d hinted…

  • sauce for cauliflower

    Sauce for Cauliflower

    This sauce is an elegant way to dress up cauliflower. To keep it figure friendly, use just a dab for the flavor and you won’t go overboard on the extra calories. This can also be used as a low cal, lower fat Alfredo Sauce. Ingredients: 12 ounces fettuccine (or any pasta shape) 1 Tablespoon extra virgin olive oil or butter 4 cloves garlic, pressed or finely-minced 3 Tablespoons all-purpose flour 1 cup chicken stock 1 cup low-fat milk (I used 1%) 3/4 cup freshly-grated Parmesan cheese 1/2 teaspoon salt 1/4 teaspoon black pepper (optional toppings: chopped fresh parsley, extra Parmesan) Directions: Heat olive oil (or melt butter) in a large saute pan…

  • Onion soup slow cooker pot roast

    Onion Soup Mix Slow Cooker Pot Roast

    In the photo above, I’ve sliced the roast into small thin strips after cooking.  I also did not brown the meat before putting in the slow cooker (in too much of a rush), but it really does help lock in the juices if you do that.  I use coconut oil to brown the meat, since it is the healthiest oil. Ingredients 4 pound roast Montreal Steak Spice (optional) 1 packet dry onion soup mix 1 cup water 3 carrots, chopped 1 onion, chopped 2 sticks celery 3 potatoes, peeled and cubed Directions Season the roast with salt and pepper to taste (as a variation, you could also season with Montreal…

  • Veggies

    Nutmeg Seasoned Sauteed Kale and Mushrooms

    1 teaspoon grapeseed oil 1 onion, diced 1/2 cup sliced shiitake mushrooms 3 cloves garlic, minced 1 tablespoon butter 1 tablespoon wine vinegar (Or substitite balsamic) 1 pinch salt and ground black pepper to taste 1 bunch kale leaves, torn (ribs removed and discarded) 1/2 teaspoon freshly grated nutmeg Heat oil in a wok over medium-high heat. Cook and stir onion, mushrooms, and garlic in hot oil until the mushrooms are soft, about 5 minutes. Add butter and vinegar to the mushroom mixture; season with salt and pepper. Toss mushroom mixture in the wok until the butter melts and coats everything, about 1 minute. Switch heat off and add kale…

  • Sauteed Kale with Mushrooms and Marsala Wine

    Kale Sauteed With Mushrooms and Marsala Wine

    So continuing on my quest for tasty cooked kale recipes, this one is even better than the last one ( Sauteed Kale with Mushrooms and Balsamic Vinegar). At least in my opinion – we’ll see what hubby thinks… but with that splash of Marsala wine in there,  I’m pretty sure he’s gonna like it!.  In fact, this one is downright fantastic. This could totally pass as a side dish in a high brow restaurant. By using a little bit of vegetable broth rather than oil for sauteing, you get not only get a nice little bit of added flavor, you eliminate tons of fat a calories which oil (even healthy…

  • Sauteed kale with mushrooms and balsamic vinegar

    Sauteed Kale With Mushrooms and Balsamic Vinegar

    Last week my husband was down on kale. He’s eaten it many times before over the last couple of years and found it agreeable enough (primarily because of its heath benefits, I think – not because of its taste!).  But last week, every time I suggested kale as a vegetable to go with his meals, it was a no-go. “What do you have against kale all of a sudden?” I asked.  “I don’t have anything against kale” he said “I just want something tastier”.  “Kale is tasty!”, I insisted. But I knew what he was getting at. And I felt the challenge! I was going to come up with some…

  • Lemon Roasted Greek Potatoes Recipe

    Lemon Roasted Greek Potatoes

    8 oz chicken broth 1/2 tsp oregano and/ or do a pinch of thyme 1 tsp garlic 1/4 c lemon juice 1/6 c olive oil (2 Tbsp + 2 Tsp.) 1/2 tsp sea salt 1.5 lb yukon gold potat0es (or use russet if you are in a pinch) Peel potatoes and cut them in half (from medium size potatoes, quarter if large). Let them stand in water while preparing sauce. Combine all other ingredients in a gallon size”zipper” bag, and shake to combine. Dry off the potatoes, and put all of them in the bag and let marinate for 2 hours. Preheat oven to 400 degrees. Put the potatoes and…

  • Old beachcomber restauraunt menu - winnipeg
    Cocktail Recipes

    Samoan Fog Cutter

    Samoan Fog Cutter Memories of the old BeachComber restaruant at the Carlton Inn in Winnipeg. What a place. What great memories. Such a shame the place is no longer there. 1 1⁄2 oz Puerto Rican Rum (Light) 1⁄2 oz Gin 1⁄2 oz Brandy 2 oz Lemon juice 1 oz Orange juice 1⁄2 oz Orgeat 1⁄2 oz Cream Sherry (or other sweet Sherry, as float) 8 oz Ice Instructions In a blender, add all ingredients except Sherry. Blend for 10 seconds and pour unstrained into a tiki mug. If necessary, add more crushed ice to fill. Float sherry on top. History A lighter update on the classic Fogcutter. Note this is…