Infused with salubrious quinoa flour and bejewelled with omega-3 rich smoked salmon, these individual pizzas are sure to be a dinnertime hit among tasters.
1 large egg
1 cup (250 mL) whole wheat, spelt, or brown rice flour
3/4 cup (180 mL) quinoa flour
1 1/4 cups (310 mL) + 2 Tbsp (30 mL) water
2 garlic cloves, grated or finely minced
1/4 tsp (1 mL) salt
3/4 cup (180 mL) reduced fat cream cheese, room temperature
1/4 cup (60 mL) chopped sun-dried tomatoes
2 Tbsp (30 mL) chopped dill
2 Tbsp (30 mL) chopped capers (optional)
2 oz (55 g) smoked wild salmon, sliced
1 cup (250 mL) arugula
In large bowl, lightly beat egg. Stir in whole wheat flour, quinoa flour, water, garlic, and salt. If the mixture seems too thick, stir in more water 1 Tbsp (15 mL) at a time. Let sit at room temperature for 1 hour.
Heat greased skillet over medium heat. Pour 1/4 cup (60 mL) of the mixture into centre of pan and gently spread out with the back of a spoon. Cook for 4 minutes, or until golden brown on the bottom. Flip, and cook an additional 3 to 4 minutes. Repeat with remaining batter. You should get 6 flatbreads. Keep cooked flatbreads warm in a 200 F (90 C) oven on a baking sheet while you prepare others.
Meanwhile, stir together cream cheese, sun-dried tomatoes, dill, and capers. Spread cream cheese mixture on flatbreads and top each with an equal amount of salmon and arugula. Garnish with freshly ground black pepper.
Each serving contains: 418 calories; 20 g protein; 15 g total fat (6 g sat. fat, 0 g trans fat); 52 g total carbohydrates (7 g sugars, 4 g fibre); 682 mg sodium
source: "Crazy about Quinoa", alive #363, January 2013
If breakfast oatmeal is your jam, you’ll happily spoon up this oat-infused hearty chili. It comes together quickly enough to add to your weeknight dinner routine, but soaking the steel-cut oats ahead of time is key to having them cook more efficiently. Toppings run the gamut of avocado, sour cream, broken tortilla chips, cilantro, or grated cheddar. Hot stuff Chili powders can range greatly in their heat levels. So, it’s important to know the type you’re working with to gauge how much of a fiery kick it will add to a dish.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.