Pass the Pesto!

Ingredients

2 cups of fresh basil leaves

1/2 cup of freshly grated parmesan cheese (VO: leave off/use vegan cheese/nutritional yeast flakes)

1/2 cup extra virgin olive oil

1/3 cup of pine nuts
3 garlic cloves (minced)
salt and pepper to taste

Directions

Add pine nuts and basil in food processor & grind

Add garlic to food processor & grind

While processing... slowly add olive oil...

Finally add parmesan cheese salt and pepper

Serve in any pasta, as a dip for bread, or with cooked veggies
Tip:add basil pesto to mayonnaise for a nice pesto mayo in your sandwich!(half and half)

Tip: Add a squeeze of lemon to give it a bit of zing

No two greeks alike- Grilled Wrap

Just the thought of greek food gets me salivating.... I love the combination of flavours.  Salty olives and feta, humous and greens, fresh herbs and lemon....ok now I am seriously drooling.

No two greeks alike-grilled wrap.

YUM!!!

What you will need:

• Tortilla or pita bread (I like whole grain PC blue menu)
• Arugula greens
• humus (Mine is homemade- I will post recipe later)
• 1/2 vine ripened tomatoe sliced
• cucumber peeled and sliced 
• balsamic marinated tofu (optional)
• kalamata olives pitted and sliced
• Goats milk feta cheese
• fresh or dried oregano
• salt & peper to taste
• squeeze of lemon

Note: I go onion free at lunch to avoid bad breath- also my homemade humus is sans-garlic too!

Directions:

lay out your wrap, spread on hummus layer handful of greens, cucumber, tomatoes, cubed tofu, olives, oregano, salt and pep, crumble your feta over top of all other ingredients, squeeze fresh lemon overtop. Wrap up your wrap, pop it on a hot grill or throw it in a panini grill. after 3 minutes slice it on the diagonal and enjoy.

The arugula gives it a spicy kick, and the protein from the tofu will give you that lasting energy you need on a friday. 

Love,

Nicole 

How to Fold your wrap: I like to fold mine like a burrito with two closed ends so I can grill it without loosing ingredients and so it can be sliced in two and eaten in two helpings. Fold right and left sides in and start rolling your wrap towards the top. I stop about half way and pull the ingredient back toward the bottom because as you roll they tend to move up/forward. Finish rolling when you get to the top and press down. Then transfer to hot pan or panini press, heat and light pressure either from the grill or from a scapula will help seal off your wrap and prevent it from opening up.  

Note: cube firm tofu and let it hang out overnight with some sea salt and balsamic in the fridge- I like a big kick of protein at lunch and usually have tofu hanging around in my fridge so if you have it or want it great- if you don't it won't detracted from the taste of the wrap

When life gives you apples

Oh Brad is right.....summer is here and suddenly its a HOT one in Halifax. With all this blazing sun shinning down upon us, let me help you cool off. Here are some refreshing ways to jazz up your everyday drinking water.


We all know we need H2O to keep us balanced and properly hydrated. But....drinking the same old same old can get a little lack-luster in the dog days of summer.

why not slice up some apple or freeze blueberries in your ice cubes, why not cut half your water with green tea and throw some frozen strawberries in there to hang out. Cucumber and basil are fantastic paired together. Oddly enough basil and mango are a unique and sensory treat for both your nose and mouth. Mint and watermelon is another great and unexpected pair.

Do it...it feels soo good going down.

What you will need:

• fresh or fav fruit of choice
• frozen fruit in that freezer
• basil or mint
• ice cube tray
• pitcher, water bottle, glass
• green tea (fav herbal tea or choice)

Directions:


Thinly slice apples, kiwi, mango, strawberries, melon or cucumber. Tear up basil or mint.

fill a pitcher or beverage container with ice or go a la cart and let whatever you are infusing 'chill' for at least an hour in filtered water or tap popped in the fridge.

Don't pair to many things together, stick with two things hanging out together and see how they jive, see what your preferences are and then go with it.

Enjoy!

Want to know how to make friends with construction workers on a blazing hot day? Tell them you made a seemingly unlimited supply of blueberry green ice tea. I told them it was sweetened with agave and was all natural-but all they seemed to care about was that it was cold. 

Xox

Love, Nicole 

Zucchini Fritters

Ingredients
1lb of zucchini grated
dash of salt
freshly ground black pepper
1 egg
2 bunches of green onions finely chopped
1/2 cup of all purpose flour
1/2 cup of olive oil
plain yogurt

Directions
Heat olive oil in large skillet
Whisk egg
Add zucchini, salt, pepper, onions, flour in a mixing bowl.
drop tbsp of batter in heated skillet
brown fritters (approx 4 minutes each side) then flip
remove and place on paper towel
Serve with plain yogurt!

Red Pepper and cherry tomatoe bruschetta with Pesto

Ingredients

6 slices of sourdough bread

2 containers of cherry tomatoes

1 diced green onion

4 cloves of garlic

1/4 cup olive oil

freshly ground black pepper

3 tbsp of basil pesto

1 roasted red bell pepper
Directions

toast the bread in oven

remove from oven and add garlic to one side of bread

drizzle olive oil over bread

combine diced tomatoes, garlic, olive oil, black pepper, green onions,pesto, diced bell peppers in bowl

Spoon combination onto toasted bread and serve!

* sprinkle with goat cheese or feta if desired.

Tip- you can use kitchen scissors to cut your tomatoes! and if you are a fan of olives... they go well in the mix.. Bon appetit!

Fresh Summertime Guacamole

Ingredients

8 large avacado

2 diced tomatoes

1 small diced white onion
chopped cilantro (1 bunch)

1 small jalapeno pepper, seeded and finely chopped (optional)

fresh lemon juice

Directions
mix together ingredients in medium dish

Serve with pita, veggie sticks, or even in a wrap,burger, or salad

Keep in the Fridge and serve Cold :)

Did you know? -> The Aztecs believed Avocado to act as an aphrodisiac& the best avacado to use for guacamole is the Hass avocado!

Roasted Eggplant Dip

Ingredients

1 medium sized eggplant

• 1 can of full tomatoes



• 3 or 4 plum tomatoes
  1 medium sized spanish onion



• sea salt
  


• olive oil
  


• chick peas
  




• Directions
  




• Cut up the eggplant, onion, tomatoes and place in an oven friendly dish.
  




• Add half of the canned tomatoes (drained)




• drizzle olive oil on veggies with a dash of sea salt




• Roast in oven at 375-190 degrees for approximatly 30 mins




• Stir every ten minutes




• Blend all roasted veggies




• add olive oil and sea salt




• Add chick peas




• 
  




• Serve
  *Serve with carrot, celery, and zuchinni sticks!
  
  
  
  

Grilled Veggie Fusilli salad

Great Summer Patio Party Dish!

Ingredients:

2 large roasted red peppers chopped
2 zuchinni
1 diced yellow bell pepper
2 large portobello mushrooms
2 red onions
feta cheese
3 tbsp of olive oil
1 carton of cherry tomatoes sliced in halves
3 1/2 cups of fusilli pasta
1 tsp of freshly chopped basil
1 tsp of fresh oregano
salt and pepper to taste
Black olives (optional)

Directions

sautee veggies in non stick pan

cook pasta in boiling water

Drain & let pasta cool for ten minutes

add olive oil, basil, oregano and S&P to pasta

add sauteed veggies to pasta
top with crumbled feta cheese and black olives when ready to serve

MexiCali Spread

Always a crowd-pleaser

This MexiCali taco dip is always a hit at parties. Great for crowds and excellent spread when you're hosting the game!

Ingredients
1 (18 ounce) package of light cream cheese
1 (8 ounce) tub of sour cream
1/2 package of powdered taco seasoning
2 diced hot house tomatoes

1 cup of diced green peppers

2 diced green onions
2 cups of fresh organic salsa

2 cups of finely shredded old cheddar cheese

sliced black olives (optional)

1/2 cup of jalepeno chopped (optional)

Directions

Mix cream cheese, sour cream, and taco seasoning in mixing bowl

Place mixture in serving dish
Top with fresh organic salsa
Cover with shredded cheese and veggies

Serve with warm tortilla chips

Rosemary and Artichoke appetizer

Great for entertaining!

Recipe

1 (14 ounce) can of artichoke hearts drained and diced
1 (8 ounce) package of light cream cheese
2 fresh rosemary sprigs finely chopped
1 clove of garlic minced
salt and pepper to taste
1 dash of tobasco
1 oz of freshly shredded monteray jack cheese


Directions
*mix together the above ingredients in medium sized mixing bowl
Place the mixture into a baking dish
Top the baking dish with 2 oz of shredded asiago cheese
place in oven until cheese is melted and browned on surface
Remove from oven and garnish with fresh rosemary sprig
Serve with baked pita chips or thinly sliced baguette drizzled in olive oil




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1)Improves memory
2) overcomes bloating
3)Keeps scalp healthy
4) Loosens muscles
5)Prevents cancer