Its already the first weekend of February, what? I wanted to share a few recipes that I made over the month of January and my go-to sources on the internet for recipes. I also want to share a bit of the 'why' behind these recipes. The whys may be surprising, but I think they are important because food choices are about so much more than nutrition. For me, it can depend on what is available in my house, how much time I have, or something I am craving - sometimes it's roasted broccoli other times it chocolate!
I go through phases with pancakes, but by far my favourite discovery was banana pancakes. I recently posted on instagram my weekend banana pancake revival - I made these mostly because I had bananas that had browning bananas on my counter (and about 10 more already in my freezer). I also love the moisture bananas add to the pancakes.
Asian Style Turkey Burger
I came across this post earlier this month and decided to use it for a little inspiration with dinners at our house.
So, as I stood in the grocery store on a Wednesday with no real plans for dinner (It happens!), I turned to this post to find a recipe. This recipe fit the criteria for a quick weeknight meal, we eat asian foods often so we generally have the staples in our pantry, and I prefer a turkey/chicken burger over beef.
Lemon Lentil Soup
I LOVE this soup. It's very quick and easy to make and super tasty. I wanted to have some lunches ready to go for the week, so last Sunday I made a pot of soup. I also used this recipe with pre/post-natal groups at work this week and the response was overwhelmingly positive. This recipe is from one of my oldest cookbooks - Company's Coming: Soups, which I have shared here with some slight modifications. Enjoy!
1 tbsp canola oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, finely chopped
1/8 tsp red pepper flakes (optional)
1 tsp dried oregano
1/2 tsp dried rosemary
1½ cups dry lentils, cleaned and rinsed
2 bay leaves
6 cups vegetable stock
2 tbsp lemon juice
1 tsp lemon zest
2 tbsp fresh parsley (or cilantro / coriander), finely chopped
salt and pepper, to taste
1. Heat oil in large pot
2. Add onion, carrots, celery, garlic, red pepper flakes, oregano and rosemary, cook on low heat for five minutes.
3. Add lentils and bay leaves, combine well. Add stock, salt and pepper and bring to a boil.
4. Reduce heat, cover and simmer until lentils are tender and soup is beginning to thicken, about 30 minutes.
5. Add extra stock or water to thin if necessary. Add lemon juice and zest.
6. Serve sprinkled with feta and parsley (optional)
Recipe adapted from: Company's Coming: Soups