(Gluten-Free, Dairy-Free | Paleo-Friendly) I’ve heard a lot about collagen, but hadn’t properly tried it for myself until about a month ago. I love food and tend to not always be very well connected with my body –AKA I eat when I’m not actually hungry. So, I started using collagen, in part, to see if it would help me be more in tune with my body’s needs. I use one scoop a day in my oats, coffee or whatever and really do find that it helps me stay better connected with my hunger! Win! These little bites are awesome pick-me-ups for any afternoon energy slumps (that I get everyday). They’re especially good with a cup of coffee… Continue reading “Granola Superfood Collagen Bites”
(Dairy Free, Meat Free) I got a gorgeous head of red cabbage in my Kent Veg Box, and it put me in the mood for my mom’s Napa Cabbage Salad recipe that I grew up on. The only problem was that although the recipe was delicious, it lacked much nutritional value (outside the cabbage) and had loads of sugar in the dressing. So, I’ve mixed it up a bit by using honey and adding quinoa/apple. You could also add grated carrot if you want to get more vegetables involved as well! Continue reading “Napa Cabbage Salad”
(Gluten Free, Dairy Free, Meat Free| Whole30 & Paleo-Friendly) I’ve been getting a lot of swede (or, rutabaga) in my veg box lately. Although I love all vegetables and try not to play favourites (except when it comes to kale!), I really wasn’t sure what to do with all this swede/rutabaga. Luckily, I found this awesome recipe to spruce up my swede! Now I can eat comforting FRIES that are high in vitamin C to boost my immune system for the winter months. How good of a deal is that?!
- 1 small swede (rutabaga), skin removed
- ¼ – ½ tsp salt
- ¼ – ½ tsp cayenne powder (add more if you like things spicy)
- ½ tsp garlic powder
- ¼ tsp dried oregano
- ¼ tsp black pepper
- 1-2 Tbsp olive oil
- Slice the swede (rutabaga) in half, and then cut into “fries.” (You can place your “fries” into cold water and allow them to sit in the fridge overnight. This is what is recommended for crispy fries. You can skip if you like –I did).
- Preheat oven to 230C (450F). Line a baking sheet with parchment paper.
- Drain rutabaga fries if you chilled them overnight. Pat dry. Add 1 tbsp. olive oil and toss until evenly coated (add more if necessary.) Add the spices and toss again. Transfer to baking sheet and spread out so no fries overlap.
- Place into oven and bake for 15 minutes. Remove from oven and flip. Continue baking for another 10-15 minutes, or until desired consistency is reached.
- Remove from oven and serve immediately.
Source | The Cookie Writer
Tip: I needed to do something with my swede (rutabaga) before I was out of town for the weekend so I cut it up into fries, seasoned those and then froze them. Once I was back, I just baked the fries from frozen; it worked great! From articles I’ve seen, it’s better to blanch the fries before you freeze them, but I didn’t know this before I froze my fries so I just went with it; it all worked out.