This Asian-inspired dish is tasty, packed with wholesome ingredients, and—most importantly—incredibly easy to throw together the night before. The marinade for the chicken is the leftover dressing from Monday’s taco salad.
Pack it up: Let chicken cool completely before placing on top of slaw and packing up for the following day. Not doing so may cause the slaw to “steam” and become soggy rather than crunchy.
Swap it out: Vegetarians can skip the Creamy Lime Chicken and instead top slaw with cubed smoked tofu.
1 free-range organic chicken breast
Remaining Creamy Lime Dressing from Monday’s lunch
Juice from 1/2 lime
1 Tbsp (15 mL) rice vinegar
1 Tbsp (15 mL) low-sodium soy sauce or shoyu
1 Tbsp (15 mL) peanut butter
Pinch of chili flakes
2 cups (500 mL) packed shredded cabbage (green, purple, or a combination)
1 large carrot, shredded
1/2 red pepper, julienned
1/2 cup (125 mL) shelled frozen edamame, thawed
1 tsp (5 mL) black sesame seeds
Marinate chicken breasts in remaining Creamy Lime Dressing for at least 30 minutes. Bake at 350 F (180 C) until cooked through, about 20 to 30 minutes. Slice width-wise into strips and set aside to cool.
Meanwhile, combine lime juice, rice vinegar, soy sauce, peanut butter, and chili flakes and whisk until peanut butter is completely incorporated. Set aside.
Toss shredded cabbage, carrot, red pepper, and edamame together and top with dressing and sesame seeds. Toss again to combine.
Divide slaw between 2 bowls and top with sliced chicken breast, or place in airtight containers and place in fridge.
Serves 2.
Each serving contains: 334 calories; 36 g protein; 12 g total fat (3 g sat. fat, 0 trans fat); 21 g total carbohydrates (10 g sugars, 6 g fibre); 437 mg sodium
source: "Resolve to Brown Bag It", alive #363, January 2013
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.