Be Healthy Recipes
Working out on a full stomach is a recipe for disaster. I know after eating too much curry before a 55-minute kettlebell session. But heading into the gym or onto a running trail with an empty belly is no picnic either. In need of some appropriate snacking ideas I tapped my trainer Lauren for some suggestions on what to eat before and after my workouts. She recommends eating a high-carb snack with a moderate amount of protein that is low in fat. Foods like:
Mango Thai Wrap Surprise
Wrap
• 2 green lettuce leaves
• ¼ purple cabbage, shredded
• ½ mango, thinly sliced
• ½ jicama, thinly sliced
• ½ avocado, sliced
• ¼ cup basil, chopped
• ¼ cup mint, chopped
• ¼ red bell pepper, sliced
• 2 rice paper wraps
Ginger Dipping Sauce
• ¼ cup gluten free tamari
• 6 dates
• 2 tsp. grated fresh ginger
• 1 garlic clove
• 3 tsp. toasted sesame oil
• 2 tsp. white miso
• 2 Tbs. lime juice
• 2 green lettuce leaves
• ¼ purple cabbage, shredded
• ½ mango, thinly sliced
• ½ jicama, thinly sliced
• ½ avocado, sliced
• ¼ cup basil, chopped
• ¼ cup mint, chopped
• ¼ red bell pepper, sliced
• 2 rice paper wraps
Ginger Dipping Sauce
• ¼ cup gluten free tamari
• 6 dates
• 2 tsp. grated fresh ginger
• 1 garlic clove
• 3 tsp. toasted sesame oil
• 2 tsp. white miso
• 2 Tbs. lime juice
Instructions: Place all ingredients for dipping sauce into blender, blend on high until incorporated. Prepare all your veggie ingredients for your wrap. Once you dampen the rice paper you will want to make your rolls fairly quickly while they’re still moist. Drizzle the avocado slices with lemon juice to preserve their color. Fill a medium size bowl with warm water – wide and shallow works best. Submerge 2 rice paper sheets in warm water, one at a time, for 15-30 seconds. Pull out and allow excess water to drip off. Lay them down on a dry cutting board and overlap them by a third. Place lettuce down closest to you, on the bottom part of the wrap. Next, place purple cabbage, bell pepper and rest of ingredients on top. Place avocado strip and mango strip last. Do this quickly so you can wrap before the rice paper gets too sticky.Grab end of rice paper closest to you and fold over ingredients. Fold in each side and keep rolling away from you. Cut on a diagonal and stack on top for serving. Serve with dipping sauce! Enjoy!
Today’s special is a shaved carrot “pasta” with a kale-parsley pesto and balsamic currant sauce. It’s garnished with toasted pine nuts, fresh parsley, and shaved parmesan.
Pesto is a great place to make use of any left-over kale stems. Although they don’t add a lot of flavour, they’re super nutritious and shouldn’t be wasted. If you don’t have any around, feel free to use more parsley or another combination.
Carrot “pasta” with a pesto, balsamic, and currant sauce
INGREDIENTS
• 2 Tbsp. balsamic vinegar
• 2 Tbsp. dried currants
• 4 medium carrots, peeled
• 2 Tbsp. extra-virgin olive oil
• 2 Tbsp. kale-parsley pesto
• a few good pinches of salt, to taste
• pine nuts, toasted
• shaved parmesan
• parsley leaves, finely chopped
• 2 Tbsp. balsamic vinegar
• 2 Tbsp. dried currants
• 4 medium carrots, peeled
• 2 Tbsp. extra-virgin olive oil
• 2 Tbsp. kale-parsley pesto
• a few good pinches of salt, to taste
• pine nuts, toasted
• shaved parmesan
• parsley leaves, finely chopped
INSTRUCTIONS
1. Combine dried currants and balsamic vinegar in a small bowl and set aside to soak.
2. Fill a large pot with water and place on high heat.
3. While it heats, shave the carrots with a vegetable peeler. Set aside and prepare the garnishes.
4. In a small sauce pan, on low-medium heat, gently start warming the olive oil. Stir in the pesto.
5. Add the currents, balsamic vinegar, and salt and continue stirring on low-medium heat until the mixture is hot, but not bubbling.
6. aste and adjust seasoning if necessary. Set aside.
7. When the water comes to a rolling boil, add the carrots and cook for about 45 seconds. They should be slightly softened but not breaking apart. Drain the water.
8. Toss carrots with the balsamic pesto sauce.
9. Divide between plates and garnish with the pine nuts, parmesan, and parsley.
1. Combine dried currants and balsamic vinegar in a small bowl and set aside to soak.
2. Fill a large pot with water and place on high heat.
3. While it heats, shave the carrots with a vegetable peeler. Set aside and prepare the garnishes.
4. In a small sauce pan, on low-medium heat, gently start warming the olive oil. Stir in the pesto.
5. Add the currents, balsamic vinegar, and salt and continue stirring on low-medium heat until the mixture is hot, but not bubbling.
6. aste and adjust seasoning if necessary. Set aside.
7. When the water comes to a rolling boil, add the carrots and cook for about 45 seconds. They should be slightly softened but not breaking apart. Drain the water.
8. Toss carrots with the balsamic pesto sauce.
9. Divide between plates and garnish with the pine nuts, parmesan, and parsley.
Kale Stem and Parsley Pesto
INGREDIENTS
• 2 cups combined kale stems and parsley (with stems)
• 1/2 cup grated parmesan
• 1/2 cup toasted pine nuts
• 1 large clove of garlic
• 1 Tbsp. lemon juice
• 1 Tbsp. extra-virgin olive oil
• salt, to taste
• 2 cups combined kale stems and parsley (with stems)
• 1/2 cup grated parmesan
• 1/2 cup toasted pine nuts
• 1 large clove of garlic
• 1 Tbsp. lemon juice
• 1 Tbsp. extra-virgin olive oil
• salt, to taste
INSTRUCTIONS
1. Combine kale, parsley, nuts, parmesan, and garlic a food processor and pulse several times to finely chop.
2. Transfer mixture to a small bowl and stir in the lemon juice and olive oil. Add salt to taste.
1. Combine kale, parsley, nuts, parmesan, and garlic a food processor and pulse several times to finely chop.
2. Transfer mixture to a small bowl and stir in the lemon juice and olive oil. Add salt to taste.
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