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Dinner Archives - Page 4 of 11 - Dietetic Directions - Dietitian and Nutritionist in Kitchener/Waterloo
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Dinner

Gluten Free Pizza with Chickpea Flour Crust {Recipe Redux}

It is so much fun making a new recipe or simply being inspired in the kitchen to try something new. Today’s recipe is from my friend and colleague Abby Langer, a hilarious Toronto-based dieititan with an outstanding blog and writing style that leaves people laughing and learning.  This month, Abby featured my Garlic and Rosemary potatoes on her blog with a twist to make them shaken and BBQ'd. You will find Abby writing in the Huffington Post and as a spokesperson for various companies.   Prep time: 10-15 minutes Cook time: 10-15 minutes Serves: 3-4   Ingredients: 1.5 cups chickpea flour 1 1/3 cups water 2T olive oil + more for greasing pans ¼ tsp onion powder ¼...

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Spring Fresh Egg Drop Soup

Spring is in the air and produce is fresh and crisp!  Soups are a versatile option to use those extra veggies in the fridge.  You can also make double batches for easy leftovers on a busy night.  If you are transitioning from spring cleaning to "Spring Cooking" find out more here.   Serves: 4 Prep time: 15-20 mins Cook time: 30 mins   Ingredients: 2 tbsp cup olive oil 1 small onion, chopped 2 garlic cloves, thinly sliced 1/2 cup celery, sliced 1 large carrot, sliced 1 red pepper, diced 4 cups of low-sodium chicken  broth or veggie broth 1 cup mushrooms, sliced 6-10 asparagus spears, diced into chunks 2 large eggs 1 tbsp parmesan cheese 1 1/2 tsp fresh lemon juice 1 tbsp water Garnish: Fresh Italian parsley   Instructions: Heat the oil in a large soup...

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Oven Baked Zucchini Fries

Are you getting enough veggies? Making them irresistibly delicious is the perfect way to get enthused about increasing your intake. These zucchini fries can be used as an appetizer or as a lunch or dinner side dish.   Prep time: 10 minutes Cook time: 20-25 minutes Serves: 2   Ingredients: 1 large zucchini, cut into strips 1 large egg + 1 Tbsp water 4 Tbsp parmesan cheese ½ cup breadcrumbs pinch of salt, pepper, oregano   Instructions: Pre-heat oven to 400F. Line baking sheet with parchment paper. Beat an egg in a bowl and add 1 Tbsp water; this will be used for dipping zucchini. Add little salt and pepper to egg mixture if desired. Add pinch of salt and oregano, fresh ground pepper and...

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dijon salmon recipe

Succulent 5 Ingredient Dijon Garlic Salmon! {Recipe Redux}

I love cooking with few ingredients!  After all, as Julia Child said, “You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients.” This succulent salmon recipe has just five ingredients and is and sure to tantalize your taste buds!   Prep time: 5 minutes Cook time: 15-20 minutes Serves: 2   INGREDIENTS: 2 salmon fillets (about 200 gram each), fresh or frozen 2 Tbsp dijon mustard 1 clove garlic, minced ¼ cup breadcrumbs (regular or gluten free) 2 Tbsp olive oil   INSTRUCTIONS:  Pre-heat oven to 375 degrees F.  Place salmon fillets in a baking dish and spread dijon mustard on the top of fillet.  Sprinkle minced garlic over Dijon mustard on salmon. Sprinkle breadcrumbs over top of the dijon and...

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Three Ingredient Roasted Cauliflower

Simplicity is the best! Especially when you can cook simple and delicious foods! During Sunday meal prep, I cut up a large head of cauliflower and stored it in the fridge to future use. Later that week, when the oven was on, I decided to roast the cauliflower. Roasting veggies brings out sweetness through the caramelization process. Delicious! Roasting cauliflower sure beats steaming it in my opinion!   Prep time: 5-10 minutes Cook time: 30-45 minutes   Ingredients: 1/2 head Cauliflower, chopped into pieces 1-2 tbsp Olive oil Sprinkle of thyme Optional: Salt and pepper as desired   Instructions: Pre-heat oven to 425F. Cut cauliflower into uniform pieces, keeping in mind that smaller pieces will cook faster. Clean and dry...

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Valentine’s Beet & Green Pea Risotto

“Food is symbolic of love when words are inadequate” states Dr. Alan D Wolfelt. Valentine’s day is a perfect time to demonstrate your love through the art of cooking! If you have not made risotto before, do not be scared, just have time on your side! Especially if you are making beet risotto because you will be roasting your beets first in the oven. As a time saver, you can also roast them earlier in the week.  You could also roast more beets at one time since they keep well in the fridge and can be used in salads or savoury dishes.  If you are looking for a quicker risotto...

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Buddha Bowl with Tahini Miso Sauce {Recipe Redux}

A Buddha bowl, also known as a hippie bowl, is a hearty dish made of a combination of various veggies (raw or roasted), protein sources like beans, tofu, nuts or seeds and healthy whole grains like quinoa, brown rice or bulgur. Last week, my friend and fellow dietitian, Chelsea Allan and I made Buddha Bowls for dinner. This celebrated my first time making a bowl and using miso as an ingredient.  Miso is used in Japanese cooking and is a paste made from fermented soybeans and barley or rice malt. We also used tahini in our sauce, which is a Middle Eastern paste made from ground sesame seeds.   Serves:...

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Garlic & Rosemary Roasted Red Skinned Potatoes

Oven meals are the perfect way to keep the house nice and warm in the middle of winter. Potatoes are a nutritious addition to your diet and contain lots of fibre, potassium, magnesium and vitamin C, to name a few.  Here's a simple way to roast up some potatoes!   Ingredients: 1.5 pound bag of baby red skinned potatoes, cut into quarters 2-3 Tbsp olive oil 3 cloves of garlic, minced (optional) 1 Tbsp dried rosemary Sprinkle salt Fresh ground pepper   Instructions: Pre-heat the oven to 400 degrees. Clean potatoes and cut them into quarters. Add olive oil, garlic, rosemary, salt and pepper and toss to combine. Place coated potatoes onto a baking sheet lined with parchment paper. Bake for 40-50 minutes...

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Festive Orange, Pomegranate & Feta Salad

It’s hard to believe that we are only one week away from Christmas! Have you decided what festive salad you are bringing to the holiday party? What better way to use those vibrant coloured, juice-packed little seeds than topped on flavourful salad. This is also a great recipe if you are lucky one hosting the holiday meal.   Prep time: 15 minutes Serves: 4   Ingredients: 4 cups salad greens (Endive, green leaf, romaine), chopped ½ cup pomegranate seeds 1 orange, segmented and chopped 1/3 cup feta cheese, crumbled 3 Tbsp craisins ¼ cup roasted, unsalted sunflower seeds 2 Tbsp olive oil 1 Tbsp balsamic vinegar   Instructions: Chop and clean lettuce and place into large bowl. Add fruits, feta, craisins and seeds on...

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