Back Bean & Mango Quinoa Salad


Could it be…SPRING? The sun has been shining and giving me hope that soon I can pack up my witer coats for good! I still have them out because I do not want to take a chance and jinx it. Elle’s favourite new word is “side” (outside). She is constantly bringing me her shoes and asking to go “side, side!” I really don’t know how I am going to get her to come inside at all once summer comes along. I can’t say I blame her, though. It sure is nice not to be stuck indoors anymore. I love how fresh everything feels during spring. Fresh flowers, fresh growth, fresh beginnings. In keeping with the this fresh sensation, I decided that I needed to make something bright, light and fresh to eat. Presenting: Black Bean & Mango Quinoa Salad. The great thing about this salad is that you can really add as many things as you want to it. This is what I put in mine:

2 1/4 cups cooked quinoa (This just happened to be the amount I had cooked already)
1 can (15.25 oz.) black beans
1 Kiett mango, diced
1 red bell pepper, diced
1 green bell pepper, diced
3 green onions, thinly sliced (greens and whites)
1 medium sized lime
1/4 cup red wine vinegar
3 tablespoons honey

Step 1)
Rinse and drain the beans to get all the bean goop off.

Step 2)
Once everything is sliced and diced, mix all vegetables with the quinoa in a large bowl.

Step 3)
Squeeze the entire lime onto the quinoa and veggies. Then drizzle the vinegar and honey over the whole mixture. Mix it all up!
And there you have it. Eat the rainbow with this tangy salad. I served mine over long leaves of lettuce. It also goes really well as a side with grilled chicken breast. I love the tropical vibe I get from this salad…so summery!

Nutritional Information Per serving
1 serving = 1 cup salad, for a total of 8 servings
Calories: 299
Carbohydrates: 59g
Fat: 3g
Protein: 11g
Sugar: 11g

Hope you all enjoy this salad and enjoy the sunshine this weekend!



Low-Cal Cabbage Soup


Happy Hump Day!

I have a question for you: It’s Spring, right? There are supposed to be flowers blooming and birds chirping? Not in Windsor, it seems! I woke up yesterday to this:


Yes, that is snow. No, I do not like it! It is that kind of weather that makes me want to curl up in bed all day with my little snuggle bear and have a Dora the Explorer Marathon. It is also the kind of chilly day that calls for a nice steaming bowl of soup to warm you up!

Today’s recipe is low-cal cabbage soup. My aunt used to make cabbage soup for me all the time when I was younger (I think I was the only person who liked it!), so I decided to try my hand at it.

These are the vegetables that I used, but feel free to add whatever veggies you like.

1/2 Green cabbage, chopped (about 4-5 cups)
1 large carrot, chopped into rounds
1 medium sized white onion, diced
2 stalks of celery, chopped
1/4 cup lentils
2 cloves minced garlic
2 tablespoons tomato paste
5 cups vegetable stock
1 (generous) tablespoon dried oregano
1 (generous) tablespoon dreid basil
1 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp garlic powder


Just toss all these ingredients into a slow cooker and cook on high for three hours. Or, you can cook on low for 4-5 hours.  You could also cook this in a large pot on the stove top on meduim/low heat. if you don’t have a slow cooker. Let me tell you, this just hit the spot!

Nutritional Information: (This is per serving, which is 2 cups of soup)
Calories: 92
Carbohydrates: 16g
Fat: 2g
Protein: 1g


Grab a spoon, a cuddle buddy and keep warm!

Veggie Lo Mein

I don’t know about you, but I looooooooooove Chinese food. My bank account, on the other hand, does not. Ordering in is great of you are really swamped or need to cure that midnight craving after a night of playing drinking jenga. I definitely have a go-to drawer full of take-out menus that have held me through. But recently, I’ve been trying my hand in Asian-inspired cuisine. My favourite Asian staple dish is definitely noodles; lo mein, chow mein, Udon noodles, pad Thai, you name it! Today, I am going to share with you my own recipe for Vegatable Lo Mein. The noodles literally cost 99 cents for a pound! So just add some veggies and sauce and you’re in for some delicious (and affordable!) eats.

Here’s what you’ll need to get cooking:

For the noodles:

  • 1 tablespoon sesame oil
  • 4 bunches green onions, chopped
  • 1- 1/2 cup shredded carrots (about one large carrot or 2 medium sized)
  • 1 lb cooked lo mein noodles
  • 1 cup vegetable stock

For the sauce:

  • 2 tablespoons rice wine vinegar
  • 2 tablespoons liquid beef bouillon
  • ¼ cup sesame oil
  • 2 tablespoons brown sugar
  • 1/2 cup soy sauce
  • 1 tsp ground ginger

Step 1)

Cook your lo mein noodles. Generally these don’t take long at all and cook faster than normal pasta would. There should be directions on the packaging, but I will tell you how I cook mine. Bring a large pot of water to a boil. Add noodles and simmer for 5-7 minutes until tender. Drain and rinse with cool water. Mix with a splash of vegetable oil or sesame oil so the noodles don’t stick together. Set aside.

Step 2)

Chop your onions. Discard the bottom white bulb-y parts. Four bunches may seem like a lot, but they really cook down. If you feel like you are good enough at chopping fast without losing any fingers, this can be done while your noodles are cooking.

Step 3)

Shred those carrots! I used the food processor which gets them shredded in no time at all, but if you don’t have one, you can also use a handheld vegetable shredder to get the job done.

Step 4)

Mix together all the ingredients needed for the sauce in a medium sized bowl, enjoy the sent of that ginger as you stir, and set aside.

Step 5)

Get out a big ol’ WOK! Heat up a tablespoon of sesame oil. Add your onions and carrots and keep the heat on medium for just about 4 minutes.

Step 6)

Crank up that heat to HIGH and add those noodles. They can’t wait to join your veggies in this wok party! Next, add the vegetable stock and cook for about 3-4 minutes or until most of the stock is absorbed.

Step 7)

Add your tantalizing sauce to the noodles, mix, and cook on low for about 5 minutes.

Step 8)

Serve and let your taste buds enjoy! (And keep plenty of napkins around in case of messy toddlers who like slurping their noodles!)

As delicious as this is, there are many ways you could change it up a bit. Add any other veggies you like. I think next time I’ll add bean sprouts and broccoli. Add some spice. Add some meat or tofu. Experiment with different noodles. The possibilities are endless!

I’d love to know if you have decided to try this and what you thought of it! Any changes you would make? Questions? Comment or e-mail me at