I am all for grabbing a banana on the go as a quick snack. Yet for a morning meal that can get me through to lunch I need additional fibre and protein for staying power. By tossing together spinach, protein powder plus dark cocoa powder to the mix I now have a morning meal that tastes like a treat. 🙂
The protein is at a high of 22.5 grams and Fiber comes in at a decent 4.6 grams. This chocolate monkey also delivers very respectable Vitamin A, Vitamin C, and Calcium dosages. Yay! The less than stellar numbers come from the sugar levels so if you are a diabetic please take note.
You can add more spinach yet fair warning as the color starts to take on interesting hues.
Last summer we had a large gathering at our cottage and I wanted to serve a dessert that was easy to prepare and serve, yet unique. I had tried my hand at grilled pineapple served with vanilla frozen yogurt the month before so it was at the top of my list. Many of the people coming to the gathering were not from Canada so I decided to add a Canadian twist — what could be better than a drizzle of genuine Canadian maple syrup made just down the road from our cottage?
The dessert was a big hit. 🙂 The beauty of it is that this recipe only requires a small amount of maple syrup. Its intense flavor pairs well with the sweetness of the grilled pineapple and the cool creamy taste of the frozen yogurt.
The pineapple helps to deliver a whopping 135% of Vitamin C. Low in sodium, cholesterol, and low in fat (fat at only 2.2 grams) with some respectable fiber (2.4 grams) and protein (2.9 grams) numbers. This dessert is definitely not diabetic friendly as it is quite high in sugar. Yet do not despair as it weighs in at just 202 Calories. Yum!
Not only is this dessert tasty and healthy — it is so easy to prepare that serving over 20 people was a breeze.
A large pineapple yields approximately 6 servings and a small pineapple yields 4-5 servings.
You can substitute honey for the maple syrup.
This can easily be plated directly from the barbecue.
Serves: 6 Servings
1 large pineapple, peeled and cored
750 ml (3 cups) vanilla flavoured frozen yogurt
30 ml (6 tsp) maple syrup
Cut the pineapple into 12 semi-circle slices approximately 2 cm (3/4 inches) in width (yielding in 2 halves per serving). This can be prepared in advance by placing in an air tight container or plastic bag, and then refrigerated]]ing.
Pre-heat the barbecue to medium-high temperature.
Lay the pineapple slices onto the hot grill at approximately 45 degrees to the grill bars.
Grill for 1 minute.
Rotate the slices 90 degrees and grill for another minute to create hash (#) grill marks.
Flip the slices over, place at approximately 45 degrees to the grill bars, and grill for one minute.
Rotate the slices 90 degrees and grill for another minute to create hash (#) grill marks on each pineapple surface.
For each serving place 2 grilled pineapple pieces on a plate, add a scoop (125 ml - ½ cup) of vanilla frozen yogurt, then lastly drizzle 5 ml (1 tsp) of maple syrup over the top.
Vitamin A: 2 % Vitamin C: 135% Calcium: 2 % Iron: 3 % Very high in Manganese
Serving size: 300 g Calories: 202 Fat: 2.2 g Saturated fat: 1.0 g Trans fat: 0.1 g Carbohydrates: 44.7 g Sugar: 35.2 g Sodium: 67 mg Fiber: 2.4 g Protein: 2.9 g Cholesterol: 10 mg
Quick, easy, and delish! I believe the image above says it all! 😀
Lately some of the grocery stores have been selling salmon fillet portions that weigh 113 g, with the skin removed. This makes them simple to prepare and even simpler to take for lunch to the office the next day. I put the Craving Cajun Seasoning Mix into a shaker jar and just lightly sprinkle the seasoning over the salmon. I say ‘lightly’ because I want the spices to compliment the salmon, not overpower it.
Then I baked it in a very similar manner to how I baked the fish in the Salsa Verde Fish Fillet recipe. These salmon portions are smaller so I reduced the cooking time to compensate.
For years I have been cooking Louisiana-style food, thanks to a friend who gifted us a cookbook. So much so that over time I have developed my own seasoning mix that I use for much more than just Cajun and Creole cooking.
I use it in both my Chicken Quesadillas and Seafood chowder recipes as a seasoning blend.
It also works well as a simple seasoning blend on top of baked fish. To prepare, lightly oil a baking sheet, put you fish fillets on to the sheet, and sprinkle about 2.5 ml (1/4 tsp) of the seasoning mix on each fillet. I have used it on rainbow trout, salmon, haddock, and cod. It makes a simple way to put a weeknight meal together that tastes special yet is not labour-intensive.