If you’re camping with the tykes, this punched-up version of a camp comfort dish is sure to be a hit. Cooked chicken breast, tofu, or canned tuna can replace salmon, if desired. Recipe can be halved and extras can be reheated in a pot with a little rehydrated milk powder.
2 - 5 1/2 oz (160 g) cans wild salmon
1/4 tsp (1 mL) salt
1/2 tsp (2 mL) black pepper
1 tsp (5 mL) red chili flakes
1/4 tsp (1 mL) nutmeg
1 cup (250 mL) low-fat sharp cheddar cheese, shredded
2 Tbsp (30 mL) butter
1 lb (450 g) whole grain rotini
1/4 cup (60 mL) skim milk powder or soy milk powder
1 pint (500 mL) cherry tomatoes, quartered
3 cups (750 mL) baby spinach
Salt and pepper to taste
Drain salmon and place in reusable container along with salt, black pepper, chili flakes, and nutmeg. Place cheese in separate container; put butter in another small container.
Bring pot of water to a boil over camp stove and cook rotini until slightly al dente. Stir occasionally to keep pasta from sticking.
Meanwhile, rehydrate milk powder with about 1/2 cup (125 mL) water; whisk until the consistency of liquid milk.
Carefully drain pasta and mix with milk, cheese, and butter until pasta is well coated. Add salmon, cherry tomatoes, and baby spinach to pasta; toss together. Season with additional salt and pepper, if desired.
Each serving contains: 419 calories; 29 g protein; 9 g total fat (4 g sat. fat, 0 g trans fat); 60 g carbohydrates; 1 g fibre; 452 mg sodium
Source: "Get fired up", alive #346, August 2011
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.
This versatile salad featuring chickpeas in a bright, fragrant dressing, holds well in the fridge. Make it in advance or keep it for leftovers. Nigella seeds, also known as kalonji, lend a sweet, nutty flavour with an ever-so-slightly bitter edge that pairs perfectly with sweet potato’s sweetness. Chickpeas please! Chickpeas are a great source of dietary fibre; just 1 cup (250 mL) contains 42 percent of the recommended daily allowance. They’re also a very good source of manganese, which is important for calcium absorption and blood sugar regulation.