Seafood Stir Fry Recipe

Written with love, by Sarah-Elizabeth Labelle

Unless you’re particularly excited about freezing temperatures, wet socks, and constant darkness, the middle of January rarely brings with it the same excitement as December.  After the hype of Christmas and the New Year celebrations are over, everyone trudges back to work where we have a long list of tasks waiting for us.  We stare dreamily outside, looking for the first hints of spring that we all know won’t truly arrive until mid-March (and even then, in Canada its really end of April).  All of this means we have to make our own fun.

Cooking creatively with warm, bright colours always lightens my spirits. Eating healthy this time of year is more important as the risk of fatigue and sickness looms in the background.  A big helping of well-seasoned (and for those little mouths, well hidden vegetables) can be just the thing to bring us out of a mid-winter slump. So what's better than a warm and colourful stir fry to put the fun and smiles back on everyone's faces?

Ingredients

·         1 cup of rice

·         340g of shrimp

·         ½ tsp of garlic

·         ½ cup of chopped onion

·         1 red pepper

·         ½ cup chopped mushrooms

·         ¼ cup of celery

·         ½ cup snap peas or snow peas

·         ½ soy sauce

·         1 tsp brown sugar

·         1 tbs olive oil 

Directions

1.       Wash and cut off tails of shrimp. Put into a frying pan with ¼ cup of water on simmer or low heat. For more flavour, 1 tbs of butter can be added.

2.       In a small pot on low heat, mix the soy sauce, brown sugar, olive oil and garlic.

3.       At this point, chop up all of the veggies and set aside.

4.       Pour the sauce into the frying pan of shrimp, bring to medium heat and cook for 4-6 minutes

5.       Add in veggies and let cook for another 5 minutes, or until the veggies are cooked to your liking

6.       Serve on a bed of rice

Wine Pairing

The Naked Grape, Cabernet Sauvignon

Skinny Minni Pizza

Written with love, by Sarah-Elizabeth Labelle

Okay, here’s the thing; we all cheated a little bit over Christmas. I’ll be the first to admit I reached for the bread, more than once. Over the course of the holidays I’ve easily eaten an entire cake, not to mention pie, cookies, chocolates and assorted goodies. I have no shame ladies and gentlemen...I ate the holidays.  

But with a wedding around the corner, and a dress to get fitted (in a matter of weeks) I, like many of us, have decided to scale back on the goodies and try to make healthier choices. Don’t panic, I understand we still love food, and have to enjoy eating it, otherwise what’s the point? So I modified my fiancé’s delicious homemade pizza recipe to be healthier while still satisfying that craving. It’s an easy meal that can be paired with some light wine or beer and you’ll never feel like you’re cheating!

Ingredients

·         Whole wheat tortilla/pita bread

·         Pasta sauce; tomato based or alfredo sauce

·         Chicken or beef

·         Mushrooms

·         Broccoli

·         Garlic

·         Shredded cheese

·         Asparagus

·         Olives

Directions

1.       Preheat oven to 375 F

2.       Spread sauce using the back of a large spoon, leaving about half an inch from the edge of the tortilla bread. If using minced garlic, add to the sauce at this point.

3.       Add toppings while making sure to put the heavy ingredients such as chicken or beef closer to the center, so the pizza cooks evenly and doesn’t fall apart after its cut up.

4.       Add a generous layer of cheese (my fiancé likes to add bacon bits at this point) .

5.       Bake for 15 minutes or until the cheese is bubbling.

6.       Let cool for 5 minute; cut and serve .

Wine Pairings

White Zinfandel, Sutter Home

Malbec, Passion of Argentina

Beer Pairings

If you're in Canada, try the following beers:

Red, Laker Red 5.5

Pilsner, Steam Whistle

If you're in the U.S., then try to find yourself some Canadian beer...just kidding :) Coors and Coors light pair fabulous with this dish!

Rice Noodle Vegetable Salad Recipe

Written with love, by Rebecca Fisher

Can you believe it? It's that time of year again where everyone has to have a resolution.

Have you figured out what yours is? Is it the same as last year? Is it getting your best body back but for real this time, because of that all-important-big-day?  Well here's a thought for you...why not ReNew You in a whole new way?!  

First things first, be courageous and do a personal review. An assessment of sorts. Think about how you were in 2014 and what worked well for you and what didn't. How did you approach your personal approach to fitness? How about your self-care? What was your typical diet? If you could ReInvent yourself and raise the level of all of those things, how would you do it? It's your life, these are all of your decisions to make. 

What I know is that I make the decision to wake up every day feeling amazing and I know that has to start with Me! And in this case, YOU! 

So take control of the things you actually have control of. No more stressing about the wedding planning! Decide to feed your body wonderful, healthy food that revitalizes and makes you feel like you took care of yourself. Take responsibility for your health! Cut back on the toxic sugar and increase your water intake! Start experimenting with things like Kefir! It will be a positive step in claiming a new level of health. Kefir will give you renewed energy by eliminating bacteria in your digestive tract and up your immunity. Google it! You can make your own (yes there are recipes online, or schedule an online or phone appointment with yours truly  for a nutrition consultation and design a New You for 2015!)

You're getting married, right? Why not bring the very best you on every level to your spouse on a daily basis, as a measure of your love and commitment?! 

I'm going to start you off on the right foot in this amazing new beginning of 2015!  As my gift to you, I'm sharing one of my favorite "Clean -Eating" recipes! 

"Clean Eating" means keeping your food in it's most natural form, cooking it or eating it preservative free, without heavy, fat laden sauces that cover up the fresh, natural flavors of the ingredients!

Here's a twist on one of my favorite Thai salad recipes, full of texture and flavor! Add, chicken, salmon or your favorite protein, or simply leave it as is...vegetarian! It's easy to double the recipe and enjoy throughout the week! 

Rice Noodle Vegetable Salad with Edamame

Ingredients

Makes 5 servings, 2 cups each.

• 1 10- to 12-ounce package frozen shelled edamame
• 8 ounces thin rice noodles or rice sticks (see tip)
• 3/4 cup rice vinegar
• 1 tbsp lime juice
• 2 tablespoons light olive oil 
• 2 tablespoons sugar or agave
• 1/2 teaspoon sea salt
• 1/2 tsp fish sauce (optional)
• Dash of red bell pepper flakes (optional)
• 1 cup shredded carrots
• 1 medium red bell pepper, thinly sliced
• 1/3 cup thinly sliced red onion or green onion (your preference)
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint
• 1/2 cup lightly salted peanuts, chopped, divided
• I tsp Eden Organic Seaweed, Sesame seed and Sea Salt spice blend (Gomasio)

**Tip: Dried thin rice noodles (or rice sticks) are also called “mai fun,” “bun” or “vermicelli-style” rice noodles. Look for them in the Asian section of well-stocked supermarkets or an Asian-foods market.

Preparation

1.     Whisk vinegar, oil, sugar, lime juice, fish sauce and salt in a large bowl.

2. Add the edamame, rice noodles, seaweed seasoning, carrots, bell pepper, red bell pepper flakes, onion, cilantro, mint and 1/4 cup peanuts.

3. Toss well to combine.

4. Serve sprinkled with the remaining peanuts.

5. Make ahead, cover and refrigerate and eat within 2-3 days if possible.