Thursday, August 22, 2013

Blueberry "Ice-cream"

Hello everyone!

The amazing weather we’ve been having these days has inspired me to make my own ice-cream! Of course, this is not your typical store-bought, sugar-filled ice-cream. This version has nothing but natural ingredients and tons of protein to keep us going!


  • 1 cup blueberries
  • ½ cup Greek yogurt
  • ½ frozen banana
  • 1 Tbsp ground flax seeds
  • 1 Tbsp Agave nectar/honey (optional)
Throw everything together in a blender (I use my reliable MagicBullet) and pulse until well blended. You may need to shake it or use a spoon a couple of times if mixture gets stuck on the sides. But that’s okay. Transfer to a container or bowl and let sit in the freezer for 10-15min. Grab a spoon, and enjoy! Servings: 2 (or 1 if you’re like me ;P)


Thursday, August 8, 2013

Brussels sprouts' salad

Happy Friday!

I made this salad the other day because my boyfriend told me he didn't like Brussels sprouts. He likes almost all food, so this was quite shocking. I was convinced he thought he didn't like them because they were probably undercooked when he first tried them. I have experienced that, and they can be really bitter. This salad is very simple and can be easily made as a side dish as well. The end result: he now likes Brussels sprouts! (or maybe he's just trying to make me happy...)

Brussels Sprouts Salad

  • 1 basket brussels sprouts (about 10 ounces)
  • 1 large red onion, thinly sliced
  • 1/2 cup of your favourite smoked ham (or bacon, or turkey, or whatever meat you like), chopped
  • 2 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper
First, trim outer leaves and stems from brussels sprouts. Wash them and cut them in half (this I find, ensures they are thoroughly cooked, no bitterness!). Throw them onto a steamer within a pot with water at the bottom. Cover and bring to a boil. Once the water is boiling cook for about 10 min. Keep checking them to make sure you take them out before they start turning brown.

While the brussels sprouts are finishing cooking, heat 1/2 tbsp of the olive oil in a medium skillet over medium-high heat. Add chopped ham and toss around until nice and seared, about 3 minutes. Add brussels sprouts, and continue cooking, tossing occasionally, until the brussels sprouts are brown and crisp on the edges, about 5 minutes. Season to taste with salt and pepper, and transfer to a plate or bowl for the moment. 

In the same skillet, heat the rest of the olive oil over medium-low heat. Add sliced onions, and cook until caramelized or transparent, about 4 minutes with occasional tossing. Add vinegar (watch out for fumes and fire alarms!), and stir until vinegar is reduced.

Then just add the onions to the brussels sprouts and toss well. Serve!