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It's "Tasty Tuesday", where every week we bring you new, fresh, local, healthy recipes and food tips. Find out what is in season, and what will keep you fuelled during and after your work outs!

I made this over the long weekend as a side salad for a get together. That doesn't really help you now seeing as Victoria Day was yesterday. But maybe you're going to celebrate Memorial Day, OR just keep it in mind for your next BBQ or holiday weekend!

Make Your Meal Even Healthier Tip:


If you're vegan you can definitely omit the turkey, I'd suggest replacing it with chickpeas, or a white bean of some kind. Otherwise, it's dairy-free, and gluten-free too! I opted for a lentil based pasta so that I got an extra kick of protein in the pasta as well. Plus, look at that colour!

 


Click through for recipe!...

 

Make Approx 4 Servings

INGREDIENTS:

 
- 1 large turkey breast, or two smaller (approx 2 cups)
- 2 cups cooked rotini pasta (aim for lentil or chickpea based)
- 1/3 cup chopped celery
- 2 tbsp fresh tarragon, chopped
- 3 tbsp green onions, thinly sliced
- 3 tbsp parsley, chopped
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 2 tbsp white wine vinegar
- 2 tbsp vegan mayo

INSTRUCTIONS:

Cook the turkey (either on the bbq, baked, or lightly fried) until cooked through and browned on the outside. Then cut into cubes and set aside.

While the turkey is cooking, boil water for the pasta and cook until just done (don't overcook it or it will get very soggy, esp. gluten free pasta).

To make the dressing, in a bowl, whisk together the lemon, mayo, white wine vinegar, olive oil, and fresh tarragon.

When the pasta has been cooked, drain into a colinder and run under cold water.

In a large bowl, combine the turkey, pasta, green onions, parsley, and celery, and then drizzle with the dressing and stir until coated well.

Chill in the fridge for at least a few hours and then serve!

Let us know if you make this recipe by posting it on instagram or twitter and using the #LiveBarreLife hashtag! And if there are any specific meals, fruits, veggies, or meats, you'd like to see on the blog!

 

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photos and recipe by: Christine McAvoy

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It's "Tasty Tuesday", where every week we bring you new, fresh, local, healthy recipes and food tips. Find out what is in season, and what will keep you fuelled during and after your work outs!

Spot Prawn season is finally here! The annual Spot Prawn Festival is this weekend and I figured I should come up with something to inspire you with this tasty ingredient.

This soup is hearty, but not super dense, and would be great as a starter or alongside a main.

Make Your Meal Even Healthier Tip:

 

The soup is dairy-free already, so if you're vegan, you can skip the spot prawns and have a tasty meal meat-free. I'd maybe top with some micro-greens, esp. for presentation if you're cooking for others.
I made enough for two bowls, and froze the second half for another date and it worked well!

Click through for recipe!...



  

Makes 2 Med Bowls, 4 Cups
(can double/triple)

INGREDIENTS:

 
- 3 to 4 spot prawns per person/dish
- 1 leek (white part only), chopped
- 1 medium yukon gold potato (washed, chopped, skin left on)
- 1.5 cups of clam juice or fish stock
- 1/2 cup of non-dairy milk
- 2 tbsp vegan sour cream
- 1.5 tbsp + 1 tsp vegan butter
- approx. half a head of cauliflower (2 cups ish), trimmed and chopped
- juice of half a lemon
- salt and pepper
- 2 tbsp of chopped chives and/or dill for garnish
- GOOD extra virgin olive oil for garnish (optional)

INSTRUCTIONS:

Peel shrimp, leaving the tails on (you can remove if you're not worried about presentation), and devein.

In a pot, on med/high heat, melt 1.5 tbsp of vegan butter, then add the chopped leeks, and stir. Cook for a few minutes until softened.

Add in the potatoes, clam juice, non-dairy milk, and a bit of salt and pepper. Stir together and bring to a simmer, letting it sit that way for about 10 mins.

Next add the cauliflower and let simmer for another 10mins.

While that is cooking, heat a small frying pan and add the 1 tsp of butter, letting melt over medium heat.
Add the spot prawns and gently cook until just pink (only a minute or so per side).
Set aside.

When the soup has finished simmering, place contents into a high powered blender, or use an immersion blender, and puree. (If you're doubling, you may have to do this in batches).

Ladle soup into shallow bowls or into cups, depending on your presentation, and then top with spot prawns, some salt and pepper, and sprinkle the chopped chives and dill.

If you have a good EVOO that you'd like to lightly drizzle on the top for an even prettier presentation, now's the time.


Enjoy!

Let us know if you make this recipe by posting it on instagram or twitter and using the #LiveBarreLife hashtag! And if there are any specific meals, fruits, veggies, or meats, you'd like to see on the blog!

 

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photos and recipe by: Christine McAvoy

---

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It's "Tasty Tuesday", where every week we bring you new, fresh, local, healthy recipes and food tips. Find out what is in season, and what will keep you fuelled during and after your work outs!

The markets are back!

This week we're saying goodbye to the winter markets and hello to the spring/summer markets and all of the wonderful produce and foods that come along with it.


Speaking of which I had some locally grown pea shoots (a LOT of them actually) and wasn't sure what to do with them. Eventually I landed on "stir fry" and got to work making something that was quick, easy and tasty. And of course local.

Make Your Meal Even Healthier Tip:

Pea shoots are great, but if you can't find them, sunflower shoots will do in a pinch, and/or micro greens. You can sub in different kinds of mushrooms to this dish, and if you're not in the mood for tofu, add even more vegetables!

 


Click through for recipe!...

 

 

  

Serves 1 - can double or triple!


INGREDIENTS:

1 tablespoons olive oil 
1 leek - white/light green parts only 
1 cup pea shoots
1/2 cup sliced shiitake mushrooms
1 green onion sliced thin 
1 tablespoon Bragg's (soy sauce), more to taste if needed
1 teaspoon rice vinegar
half a package of tofu, or enough to your liking - drained & cut into cubes
package of soba noodles or 1 serving worth 

INSTRUCTIONS:

Wash pea shoots, leave in colander.


Slice leeks length-wise, wash and dry, and then slice thinly into moons. 


Boil a pot of water, and cook soba noodles according to package directions. When finished drain over top of the pea shoots in the colander so they wilt, and then poor cold water over the noodles and shoots. Set aside.


Add olive oil to a large skillet on low to medium heat.
Add leeks and cook until softened (approx 6-8 mins).


Add mushrooms and cook for another 5 minutes.


Add tofu, green onion, rice vinegar and Bragg's, and cook for another minute or two.


Throw in noodles and pea shoots and stir to coat.


Serve immediately in bowl. Salt & pepper if needed.


 

Let us know if you make this recipe by posting it on instagram or twitter and using the #LiveBarreLife hashtag! And if there are any specific meals, fruits, veggies, or meats, you'd like to see on the blog!

 

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photos and recipe by: Christine McAvoy

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It's "Tasty Tuesday", where every week we bring you new, fresh, local, healthy recipes and food tips. Find out what is in season, and what will keep you fuelled during and after your work outs!

I have had jackfruit as a vegan pulled-pork substitute for tacos and been blown away, both by the texture and it's ability to hold the flavour.

I decided to try it at home myself and figured a salad wrap might be the easiest, and it turned out great!

Make Your Meal Even Healthier Tip:

 

You can load up the wrap with veggies! There's avocado in the sauce, but there is nothing stopping you from putting some more on top. More coleslaw or carrots, the sky is the limit!

 

Click through for recipe!...

  

Make 6-8 wraps

INGREDIENTS:

FOR JACKFRUIT: 

- plain jackfruit (1 can, in water, drained or I used Upton's Naturals "Original" Jackfruit)
- 1/2 small yellow onion, chopped
- 2 cloves garlic, minced
- salt and pepper
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp chili powder
- 1/3 cup water (or veg broth)
- 1 tsp brown sugar


FOR WRAPS:

- butter lettuce, or other lettuce like romaine
- red cabbage, finely shredded (or coleslaw mix)
- cilantro (optional)
- avocado (sliced) (optional)
- red onions (sliced) optional)


FOR DRESSING:

- 1 ripe avocado
- 2 tbsp of avocado oil
- 1 garlic clove
- juice of one lime
- 1 tsp apple cider vinegar
- 1 tsp cilantro
- 1 tbsp vegan yogurt (unsweetened) or mayo
- salt and pepper



INSTRUCTIONS:

For The Jackfruit - 

In a container or ziplock bag, add the jackfruit with the spices (everything but the raw onion and garlic), and combine throughly.

Let marinate in the fridge for several hours (3 minimum) or for better results, overnight!


For The Wraps -

In a pan over medium heat, add some olive or avocado oil, and then add the onion and garlic and cook for a few minutes.

Add the marinated jackfruit and cook for 12-15 minutes.

 
While this is cooking, place the ingredients for the dressing into a blender, or use an immersion blender to combine until creamy. Taste and adjust as required. You can also add water if it is too thick.

Once the jackfruit is ready, divide it evenly on the lettuce pieces, and top with the cabbage, optional cilantro and red onion, the sliced avocado, and then drizzle on the dressing.

NOTE! If you're in a rush, you can also chop lettuce and turn it into a salad.

ENJOY!






Let us know if you make this recipe by posting it on instagram or twitter and using the #LiveBarreLife hashtag! And if there are any specific meals, fruits, veggies, or meats, you'd like to see on the blog!

 

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photos and recipe by: Christine McAvoy

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It's "Tasty Tuesday", where every week we bring you new, fresh, local, healthy recipes and food tips. Find out what is in season, and what will keep you fuelled during and after your work outs!

I've had to take a lot of meals with me on the go lately because it's so hard to find restaurants that cover all of my restrictions! And I realized while i usually make this dish to look all fancy, plated like above, it can also be chopped up, put in a container, and off I go!

Make Your Meal Even Healthier Tip:

 

I modified this from a recipe I used to make in university, to make sure it was dairy-free. But if you eat dairy, make sure you use a good greek yogurt. Also feel free to add more spinach or substitute the fish for another protein source. These lentils are great for you!

Click through for recipe!...

Makes 1-2 servings
(Double for more people)

INGREDIENTS:


- 1/2 cup of dry lentils (green or puy)
- 1 or 2 large cloves of garlic, quartered with skin on
- 2 tbsp EVOO
- large handful of spinach, roughly chopped
- 1 medium sized salmon fillet
- 1/2 cup dairy free (greek style) yogurt (UNFLAVOURED)
- salt and pepper

INSTRUCTIONS:

Preheat oven to 425.

Place the lentils in a saucepan and cover with water, and add the garlic and a tablespoon of the olive oil.

Bring to a boil, then reduce the heat and simmer for about 30 minutes or until the lentils are just soft.

While the lentils are cooking, cover the salmon with a small amount of olive oil, and some salt and pepper, then seal in either tin foil or a parchment poaching bag. Placing on a baking sheet to avoid any leaks.
(you can also spritz the salmon with a bit of lemon before sealing it if you would like).

Bake for approximately 15mins, checking to see if cooked through (depending on the thickness, some parts may finish quicker than others). Remove from oven when done.

Drain the lentils, remove the garlic skins and place the garlic in a small bowl and mash.

Wipe down the saucepan, or rinse, to remove sediment from the lentils, then on medium heat, place the remaining olive oil in the pan.

Add the spinach leaves and cook until wilted, then add the lentils, and the garlic, and some salt and pepper, mixing until combined.

Stir in the yogurt and taking the pot off the heat right away (you don't want it to separate).

Plate the lentil mixture and then serve the salmon on top!


If you're going to mix it like below, remove the skin from the salmon and chop into chunks, stirring to combine it all.

Enjoy! 

 

Let us know if you make this recipe by posting it on instagram or twitter and using the #LiveBarreLife hashtag! And if there are any specific meals, fruits, veggies, or meats, you'd like to see on the blog!

 

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photos and recipe by: Christine McAvoy

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It's "Tasty Tuesday", where every week we bring you new, fresh, local, healthy recipes and food tips. Find out what is in season, and what will keep you fuelled during and after your work outs!

I went on a huge pesto kick the last little while. It's so great when it's fresh, and it's not heavy like other sauces (I'm looking at you cauliflower alfredo).

It is so packed with flavour that you really only need a small scoop to really cover your dish.

Make Your Meal Even Healthier Tip:

 

This is less about which kind of pasta you use, or whether it's vegan (easily done, just swap out the prawns for more veg), and more about using good ingredients for your pesto.

You can make this with zoodles, or like me, with gluten free pasta, heck you can put it on rice or quinoa!

Just make sure there are greens in there somewhere.

Click through for recipe!...

 

 

Make approx 1 Cup of Pesto, which should cover about 6-8 dishes of pasta or more!

Pasta is enough for 1, double or triple as needed

INGREDIENTS:


PESTO:

- 2 cups of loose basil (they usually have a bag at the grocery with the exactly perfect amount labelled "Pesto Basil" somewhere on it)
- 1/4 cup of pine nuts (can sub in some hemp hearts
- 2 tbsp vegan parmesan 
- 2-3 tbsp olive oil (more if desired for consistency)
- 2 or 3 large cloves of garlic
- 1 tbsp fresh lemon juice
- sea salt to taste
- may need water to thin it out

*** Pesto should stay fresh for 5-7 days in the fridge!***


PASTA:

- 1 cup dry pasta (shape, type etc. up to you!)
- 1/4 cup dry white wine
- 6-8 raw prawns (more if smaller)(thawed if frozen)
- 1 small head of broccoli, cut into small florets
- 2 cloves of garlic, minced
- 2-3 tsp vegan parmesan
- 1 tbsp of pesto
- 1 tbsp vegan butter

INSTRUCTIONS:


PESTO:

Blend all ingredients in food processor except for olive oil, until desired consistency (I prefer mine with some pine nut bits still). Then add the olive oil and blend on low until combined and creamy.

Store in fridge.


PASTA:

Bring a pot of salted water to a boil. Once boiling, add the pasta and stir occasionally. When close to done, add the broccoli to cook it slightly as well. DO NOT DRAIN.

While this is happening, in a skillet, on med heat, melt the vegan butter, and then add the prawn and cook until just pink.

Add the white wine and stir, and then add the vegan parmesan, and blend together. Let cook down for a second, and then add the pesto until combined.

When the pasta is done, scoop it and the broccoli from the pot, letting some (not tonnes) of the pasta water come with it, and combine everything the pan until coated in the sauce. If runny, let it cook together a little longer, and maybe add a bit more parm or pesto if needed.

Plate and top with more vegan parm.

ENJOY!!!

Let us know if you make this recipe by posting it on instagram or twitter and using the #LiveBarreLife hashtag! And if there are any specific meals, fruits, veggies, or meats, you'd like to see on the blog!

 

---

photos and recipe by: Christine McAvoy

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It's "Tasty Tuesday", where every week we bring you new, fresh, local, healthy recipes and food tips. Find out what is in season, and what will keep you fuelled during and after your work outs!

This recipe was born because I accidentally bought Steel Cut Oats instead of regular oats, and wasn't about to waste them.

I don't like standing over the stove in the mornings during the week, so I was determined to make sure I could freeze these and heat them up quickly if I needed something fast. Also, I made it colourful because I could.

Make Your Meal Even Healthier Tip:

You can throw some scoops of superfood powder in when you've cooked the oats, but the main thing is loading them up later with lots of fruit, nuts, etc.

Fresh or frozen, toss in whatever is in season/you have on hand!

Click through for recipe!...

 

Make 12 Pucks

INGREDIENTS:

- 1 cup  steel cut oats
- 1 cup of non-dairy milk
- 2.5 cups filtered water
- 1/4 teaspoon sea salt
- 1 tsp vanilla

OPTIONALS:
- 1/2 tsp of superfood (pink pitaya powder, blue majik, beetroot powder etc.)
- 1 tsp vanilla
- fruits and nuts for toppings

INSTRUCTIONS:

In a medium-sized pot bring the water and milk to a low boil, then add in the oats and salt and stir.

When it returns to a boil, immediately lower the temperature and let the oats simmer for about 20-25mins, stirring every now and then.

After this time test the oats and if you like the texture, remove them from the heat (if not let sit for another 5-10mins).

Add in the superfood powder, and vanilla if you are using them.

(*IF eating immediately, add in some maple syrup and top with desired fruits etc.)

To freeze, *LET THE OATS COOL COMPLETELY* - stir every now and then so the heat is released and they don't harden.

Spray a muffin pan with cooking oil, then divide the oats between the 12 parts.

Freeze for about 5 hours, and then remove pucks, and place in a freezer safe bag or container.

To serve take 3 or 4 pucks per person, place in a microwave-safe bowl, and cook for 3 mins, stir and if more time is needed, add another 30-60 seconds.

At this time you can add more superfood powder to brighten it, stir in some maple syrup, top with fruits and nuts and seeds, and serve!

 

Let us know if you make this recipe by posting it on instagram or twitter and using the #LiveBarreLife hashtag! And if there are any specific meals, fruits, veggies, or meats, you'd like to see on the blog!

 

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photos and recipe by: Christine McAvoy

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It's "Tasty Tuesday", where every week we bring you new, fresh, local, healthy recipes and food tips. Find out what is in season, and what will keep you fuelled during and after your work outs!

Here are some of the things I cannot eat right now: Wheat. Cheese. Eggs...
All I wanted the other day was lasagna, and those things are pretty much a base in a lot of pasta dishes, so I realized if I wanted to eat it, I'd be making it myself.


I fed some to a person that eats all of those things, as well as meat (I used veggie ground round) and not only did they think it was delicious, they had no idea it was free of all those things.

I took it as a win, and that I really should share it.
 

Make Your Meal Even Healthier Tip:

More veggies! You can put mushrooms in here...more spinach or other greens, etc. etc.
It's pretty heavy. I made both a small version and a full version, and if you make a big one, you're going to need some friends.
Be sure to have some salad on the side, if for nothing else than a break from the richness!

Click through for recipe!...

 

FIRST UP!

Cashew Ricotta from Simple Veganista

 
There are lots of vegan cheese options out there that are cashew based, but this is so easy to make at home, you might as well do it yourself!

I tried this one from Simple Veganista and liked it a lot, so here it is below:

INGREDIENTS:


1 1/2 cups raw cashews, soaked
1/2 cup water
juice of 1 large lemon or 1 tablespoon apple cider vinegar
1 – 2 tablespoons nutritional yeast, optional
1 garlic clove
dash of onion powder
himalayan sea salt & cracked pepper, to taste

INSTRUCTIONS:

First, it’s best to soak your cashews in water before starting. There are 2 ways to soak:

Soak cashew in cool water for at least 2 hours in a bowl of water, covering the cashews about 2 – 3 inches of water as they will swell up.
For a quick method of soaking, let cashews sit in hot water for 5 minutes.

Drain cashews and place all remaining ingredients into a blender or food processor, process until creamy stopping to scrape down the sides every few minutes. Taste for flavours adding any additional ingredients. Some like a salty ricotta so feel free to add as much salt as you want.

Store in an airtight container in the refrigerator for an hour or two, this will stiffen the mixture a bit. You can also prepare your dish straight away without refrigeration if needed. Refrigeration will thicken the mixture a bit. If it becomes too thick, add a tad of water and mix well.

Store in refrigerator for up to a week, or store in the freezer for up to 2 months in a freezer safe container.

Makes approx. 2 cups




 

Next...
TOFU FETA

This I saw on Erin Ireland's instagram and sort of winged it as she didn't have a set recipe and it turned out great. Since then, they've released the exact measurements and it's in this blog post (click).

Make sure you used refined coconut oil, and you can taste test and add more salt if you prefer.

Here it is:

INGREDIENTS:

- 12 oz firm tofu (one block)
- 3.5 oz refined coconut oil (melted)
- 1 fl oz lemon juice
- 1.5 tbsp apple cider vinegar
- 1 tsp salt
- 1.5 tsp onion powder

INSTRUCTIONS:

Place all ingredients in a blender and puree until extremely smooth.
You may need to stop, scrape down the sides and blend some more a few times.
Once completely smooth, place your soft mixture into a container or appropriately shaped mold (I use glass tupperware) and seal with a cover.

Place in fridge until firm (about five hours or overnight). 

Make 1 Personal sized Lasagna (can feed 2 people)

INGREDIENTS:

 
- vegan feta (recipe above)
- vegan cashew ricotta (recipe above)
- gluten-free lasagna noodles (3 or 4 should be enough)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 2 cups baby spinach, chopped
- 3/4 cup crushed tomatoes
- 1/2 cup veggie ground round
- 2 tsp italian seasoning
- salt and pepper
- vegan parmesan (for topping and serving)

INSTRUCTIONS:

Preheat oven to 350.

Cook the lasagna noodles (if you find ones that are no-cook, you can use those, but mine weren't) until al dente (DO NOT OVERCOOK! esp gluten free noodles).

Drain the noodles and run cold water over them.

While you're doing this, in a frying pan on medium heat, add olive oil, and then the onions and garlic. Cook for a few minutes until onions become translucent and garlic is fragrant.

Add the veggie ground round, and heat, breaking up into small chunks, then add the chopped spinach and stir, cooking until the spinach wilts.

Add the tomatoes and the seasoning, and cook until the sauce is reduced a bit and the flavours come together. Add in salt and pepper to taste and if more seasoning is needed, add some more.

Spray a small lasagna pan with cooking oil.

Place a small amount of the sauce mixture in the bottom, coating it, then add a noodle (you may have to cut them to fit properly).

Layer with some of the ricotta, and some of the feta so that the noodle is covered, then add more sauce.

Repeat this until the dish is full, and the sauce is the last on the top. Then sprinkle with vegan parmesan.


Cover with foil, and cook for 30mins.

OPTIONAL: Remove foil and broil for a few minutes to crisp the top.

Let stand for 10-15 minutes outside of the oven, then scoop and serve with salad!

ENJOY!

 

Let us know if you make this recipe by posting it on instagram or twitter and using the #LiveBarreLife hashtag! And if there are any specific meals, fruits, veggies, or meats, you'd like to see on the blog!

 

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photos and recipe by: Christine McAvoy

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It's "Tasty Tuesday", where every week we bring you new, fresh, local, healthy recipes and food tips. Find out what is in season, and what will keep you fuelled during and after your work outs!


This blew my mind...I swear, if you make this, feed it to someone and don't tell them it's not eggs, they won't even notice. It's that good.

Vancouver company Shani'seasoning has created this special mix that basically will make tofu taste like eggs (I used it with a vegan scramble a while back) - you can get it at any Juice Truck location, or online, - you can get a small sample for just a dollar (to cover the stamp). Seriously, try it.


Oh and on top of that, the medium firm texture of the tofu, is perfect. 
Make sure to follow the draining and crumbling steps I will outline, but other than that, it's pretty easy.

Make Your Meal Even Healthier Tip:

 

You can have this pretty plain, but I added an avocado base, and loaded it up with sprouts and thinly sliced tomatoes. Go with whole grain bread, or gluten-free if need be. I'm sure it would be great in a wrap too!




Click through for recipe!...

 

Makes Enough For 4 Sandwiches

INGREDIENTS:

 
- 1 package of MED-FIRM tofu
- 2 tsp of Shani'seasoning
- 1 -2 tbsp vegan mayo
- 1 chopped green onion
- 1 piece of celery, chopped
- 1 roma tomato, thinly sliced
- 1 ripe avocado, mashed
- sprouts
- choice of bread 

INSTRUCTIONS:

Drain the tofu, slice it in half, and then press it - either with a tofu press, or wrap it in a clean dish towel and put weight (a cutting board and then heavy books for example) on top. Leave for at LEAST 20 mins.


Cut the tofu into small uneven cubes (same way and size you would for egg salad), place in a bowl, reserving some, and mashing it so you also get the consistency you would with yolks, then adding it in with the rest.

Stir in the chopped celery and green onions.

In a small bowl mix together the seasoning with the vegan mayo (depending how you like your egg salad, you may want more of this, but it's best to start with less...you can add more in (both mayo or seasoning, just do a taste test).

Combine the sauce into the tofu mixture until everything is coated.


Toast your bread, if desired, then place the mashed avocado on one slide, add the tomatoes and sprouts, then the tofu mixture and top with a second piece of bread, or eat it open faced.

Enjoy!

Let us know if you make this recipe by posting it on instagram or twitter and using the #LiveBarreLife hashtag! And if there are any specific meals, fruits, veggies, or meats, you'd like to see on the blog!

 

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photos and recipe by: Christine McAvoy

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It's "Tasty Tuesday", where every week we bring you new, fresh, local, healthy recipes and food tips. Find out what is in season, and what will keep you fuelled during and after your work outs!


I tested out a few recipes for Brussels Sprouts so that there is something for everyone! Don't like truffle oil? Have lemon and parm! Want something smoky? Toss some vegan bacon on there.

Actually, the vegan bacon is the most labour intensive of all of the items on here, but hey, when you're done, you have a bunch, and it's delicious.


You can make a large enough batch of each of these to make them as a stand alone meal, or just a small amount as a side for your food. Adjust accordingly!

Make Your Meal Even Healthier Tip:

 
I'm at a loss for this one. These are all vegan, and sprouts are great for you and have a long growing season... Plus you're roasting them in a very small amount of olive oil, so there's not much more you can do to make these better, except maybe eat them more often!




Click through for recipe!...

INGREDIENTS:


TRUFFLE OIL BRUSSELS SPROUTS:

- brussels sprouts (about a handful if using as a side - per recipe)
- truffle oil
- salt and pepper

LEMON with VEGAN PARM BRUSSELS SPROUTS

- brussels sprouts (about a handful if using as a side - per recipe)
- olive oil
- juice from half a lemon
- vegan parm (SEE RECIPE HERE)

BALSAMIC with VEGAN BACON BRUSSELS SPROUTS

- brussels sprouts (about a handful if using as a side - per recipe)
- balsamic vinegar

for the vegan bacon - (adapted from this recipe):
- 8-10 pieces rice paper
- 2 Tbsp olive oil
- 2 Tbsp nutritional yeast
- 3 Tbsp Bragg's Liquid Amino or Tamaro
- ½ Tbsp garlic powder
- ¼ tsp liquid smoke
- ½ Tbsp maple syrup
- ¼ tsp ground black pepper
- ¼ tsp of paprika (optional if you like it spicier)

INSTRUCTIONS:

 

FOR ALL RECIPES:

Preheat oven to 425 degrees.


Clean brussels sprouts, chopping off stems and cutting in half (or quarters for any large pieces).


For TRUFFLE OIL BRUSSELS SPROUTS:


Place sprouts in bowl, drizzle with small amount of truffle oil (it's very strong, so coat them lightly and then give it a smell, you can always add more). Toss and sprinkle with salt and pepper.

Place on a lined baking sheet (foil or silpat) and roast for 15mins, then shake or toss, then roast for another 10-15 minutes, watching carefully that they don't burn.

Place in bowl and serve!


for LEMON with VEGAN PARM BRUSSELS SPROUTS:

 
Place sprouts in bowl, drizzle with small amount of olive oil, and lemon juice.
Toss and sprinkle with salt and pepper.

Place on a lined baking sheet (foil or silpat) and roast for 15mins, then shake or toss, then roast for another 10-15 minutes, watching carefully that they don't burn. 

Place in a bowl and sprinkle with vegan parm, and garnish with a lemon wedge.




for BALSAMIC with VEGAN BACON BRUSSELS SPROUTS:

***follow this recipe for vegan bacon*** - or just use store-bought!


Place sprouts in bowl, drizzle with small amount of olive oil, then toss and sprinkle with salt and pepper.

Place on a lined baking sheet (foil or silpat) and roast for 15mins, then shake or toss, then roast for another 10-15 minutes, watching carefully that they don't burn.

Place in bowl, and drizzle with small amount of balsamic, then crumble vegan bacon on the top and serve.



 

Let us know if you make this recipe by posting it on instagram or twitter and using the #LiveBarreLife hashtag! And if there are any specific meals, fruits, veggies, or meats, you'd like to see on the blog!

 

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photos and recipe by: Christine McAvoy

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