Salmon & Rice Bowl
Ingredients:
• 2 (6 oz) salmon fillets
• 1 tbsp olive oil
• Salt and black pepper, to taste
• 2 cups cooked jasmine or sushi rice
For the Creamy Green Goddess Dressing:
• 1 ripe avocado
• 1 cup fresh parsley, packed
• ½ cup fresh cilantro, packed
• ¼ cup fresh chives or green onions
• 1 garlic clove
• ½ cup plain Greek yogurt (or dairy-free yogurt)
• 2 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp apple cider vinegar
• 2–4 tbsp water (to reach desired consistency)
• ½ tsp sea salt
• ¼ tsp black pepper
Instructions
1. Add all ingredients to a blender or food processor.
2. Blend until smooth and creamy.
3. Add water, one tablespoon at a time, until you reach your preferred consistency.
4. Taste and adjust seasoning, adding more lemon juice or salt if desired.
5. Refrigerate for 30 minutes before serving to allow the flavours to develop.
Serving Suggestions
✓ Drizzle over salmon and rice bowls
✓ Toss with mixed greens and seasonal vegetables
✓ Use as a dip for fresh vegetables
✓ Spread on sandwiches and wraps
Fruit Pizza
Ingredients
Crust
⁃ 1 ½ cups old-fashioned rolled oats
⁃ 1 cup white whole-wheat flour
⁃ ½ teaspoon ground cinnamon
⁃ ½ teaspoon baking soda
⁃ ¼ teaspoon baking powder
⁃ ¼ teaspoon salt
⁃ 1 large egg
⁃ ⅔ cup packed light brown sugar
⁃ ⅓ cup neutral oil, such as canola or avocado
⁃ ½ teaspoon vanilla extract
Topping
⁃ 8 ounces reduced-fat cream cheese, at room temperature
⁃ ½ cup low-fat plain Greek yogurt
⁃ 3 tablespoons sifted confectioners’ sugar
⁃ 1 teaspoon vanilla extract
⁃ ¾ cup sliced strawberries
⁃ 1 kiwi, peeled, halved and sliced
⁃ ¼ cup blueberries
Directions
1. Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper.
2. To prepare crust: Combine oats, flour, cinnamon, baking soda, baking powder and salt in a medium bowl. Combine egg, brown sugar, oil and 1/2 teaspoon vanilla in another medium bowl. Add the wet ingredients to the dry ingredients and stir to combine. (The mixture will be dry.) Turn the dough out onto the prepared baking sheet and press into a 10-inch circle.
3. Bake the crust until golden around the edges, about 20 minutes. Let cool on the baking sheet to room temperature.
4. To prepare topping: Beat cream cheese, yogurt, confectioners’ sugar and vanilla in a medium bowl with an electric mixer until smooth. Spread the mixture evenly over the cooled crust. Decoratively top with strawberries, kiwi and blueberries.
Summer Sips
Golden Hour Sangria
Ingredients
-
2 bottles (750 mL each) chilled Rosé or Pinot Grigio
-
1 cup peach nectar
-
1/4 cup elderflower liqueur (such as St-Germain) (optional but highly recommended)
-
1 can (355 mL) sparkling water or club soda
-
2 ripe peaches, thinly sliced
-
1 orange, thinly sliced into half-moons
-
1 cup fresh strawberries, halved
-
1 handful fresh mint leaves
-
Ice
Instructions
In a large pitcher, combine wine, peach nectar, and elderflower liqueur.
Add peaches, orange slices, strawberries, and mint.
Refrigerate for at least 2 hours (overnight is even better).
Just before serving, add sparkling water and a generous amount of ice.
Stir gently and garnish each glass with fresh fruit and a sprig of mint.
Summer Glow Spritz (Mocktail)
Ingredients
-
4 cups pink grapefruit juice (fresh if possible)
-
1 cup strawberry purée
-
2 tbsp honey or agave syrup
-
1 litre chilled sparkling water
-
1 cup sliced fresh strawberries
-
1 pink grapefruit, thinly sliced
-
12–15 fresh basil leaves
-
Ice
-
Instructions
In a large pitcher, combine grapefruit juice, strawberry purée, and honey/agave syrup.
Stir until well combined.
Add sliced strawberries, grapefruit slices, and basil leaves.
Refrigerate for 1–2 hours to allow the flavours to infuse.
Just before serving, add sparkling water and plenty of ice.
Stir gently and pour into glasses.
