This recipe from Damn Delicious is a "copycat recipe" inspired by a salad at Whole Foods. I've never tried this salad before but the combination of ingredients (mango, red pepper, coconut, raisins, red onion, lime, cilantro) looked interesting to me so thought I should give it a try.
This salad was light and fresh tasting, and had a unique flavour. I will definitely be making it again!
A few notes:
- I didn't add mangos. Sold out at 2 grocery stores. Who knows, maybe it would have made the salad even better! If anything, it may have made the salad too sweet for me - I felt the raisins and coconut had enough of a subtle sweetness.
- The orange in the picture is an orange bell pepper as I only had half a red bell pepper
- I toasted the sliced almonds
- Not stated in the recipe but I seasoned (to taste) with salt and pepper
I bought a bunch of colourful bell peppers and needed to find a recipe for them - I found this great recipe from Damn Delicious. This dish was beautiful and delicious - there is something about preparing and eating lovely looking food… So, I'm posting some extra pictures!
I think this would be a great side dish if you're having company over and wanted to impress them.
A few notes:
- I excluded the green chilies and pepper jack cheese
- I didn't exactly measure any of the ingredients that went into the quinoa mixture, I think that is what is great about this recipe as you can tweak it to how you like it!
- 1 cup dry quinoa yields approximately 3 cups cooked
- I happened to have celery in my fridge so I diced a stalk and threw it in
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| Just out of the oven! |
Thanks to Colleen for directing me to this recipe. These cookies were tasty and moist, quick to prepare and I was happy to use up some frozen bananas in my freezer! I also liked that sweetness could be adjusted extremely easily.
A few notes
- Colleen suggested not to skimp out on the chocolate as that is really the only sweetener in these cookies (aside from the bananas and unsweetened coconut). I used about 1/2 cup dark chocolate chips (rather than 1/2 chocolate bar as per the original recipe) and thought this amount was adequate.
- I used 4 (instead of 3) bananas. I think this made my batter wetter so I ended up baking the cookies for closer to 18 minutes
- I used a blend of large flake and quick oats
- It was unclear in the recipe how many cookies this recipe yielded. I made about 24 cookies that were about 2 inches in diameter. These cookies don't flatten when baking so shape them on the baking sheet exactly how you want them
- I couldn't really taste the unsweetened shredded coconut so I might increase the amount when I make these again
This recipe from Oh My Veggies caught my attention. This curry was perfect for a chilly day like it was today - warm and very filling!
A few notes:
- I didn't use frozen butternut squash. I peeled, chopped into bite sized chunks, then baked the squash in the oven on a lightly 'olive-oiled' baking sheet for about 25 minutes at 400F
- I also didn't use frozen peppers. I chopped about 3/4 of each a yellow and red bell pepper
- I think cilantro would also have tasted nicely as a garnish instead of parsley
