Healthy Chocolate Cherry Frozen Yogurt

Although summer hasn’t officially started, the weather this May has been hotter than usual. In the past, I've been guilty of visiting ice cream parlours way too many times during spring and summer months, so this year I decided to create my own cold treat that’s delicious yet healthy.

The best part is that this recipe is so easy to create and does not require an ice cream maker. It also involves simple ingredients like frozen fruit, Greek yogurt, and some flavourful spices and toppings.

Bagel with Smoked Salmon, Avocado, and Capers

Have I mentioned yet that one of my favourite foods is smoked salmon? I love it on salads, in wraps, on crackers, and on sandwiches.

Best Banana Bread Recipe - Moist and Delicious!

Over the years, I have tried many banana bread recipes. Some came out too dry, some overcooked, and some were good but I always knew that there was something better out there. With a little experimenting, I found the perfect combination of ingredients that results in a delicious, moist banana bread every time.

Easy Mango Avocado Salsa Recipe

Since I was little, my favourite fruit has always been mango. Now that it’s summer and mangos are easy to find, I try to eat one every day and have been experimenting with different recipes. One of the easiest mango recipes that I make often is this delicious mango salsa. It’s sweet, creamy, flavourful, and refreshing.

My favourite way to eat it is with some tortilla chips for an afternoon snack, or at dinner as a topping for fish.

Recipe

Ingredients:

1 mango, diced
1 avocado, diced
1 jalapeno, seeded and finely chopped
1.5 tablespoons green onion, thinly sliced
2 tablespoons fresh cilantro, chopped
2 tablespoons lime juice
salt and pepper to taste

Directions:

Combine all ingredients in a bowl. Serve immediately or store in the refrigerator until ready to serve.

Pineapple Shrimp Stir Fry with Coconut Rice

I
t’s been a little while since I’ve posted a recipe, so I wanted to share my new favourite rice dish. This stir fry features a few of my favourite things: pineapple, shrimp, and coconut. It’s very easy to make and is a bit more unique than the average stir fry.

The original recipe is from Canadian Living, and I modified it to make it a bit more fall appropriate (it’s too cold to go outside to use the grill).

Recipe

Ingredients:

Stir fry
2 tablespoons lime juice
2 tablespoons fish sauce
2 teaspoons sugar
1 teaspoon fresh ginger, grated
25 cooked jumbo shrimp, peeled and deveined
1/2 pineapple cut into small cubes
1 carrot, grated

Rice
2 tablespoons butter
3 green onions, thinly sliced
1 clove garlic, minced
2 tablespoons fresh ginger, grated
1 cup jasmine rice
1 cup coconut milk
1/2 cup water
1/4 teaspoon salt

Directions:
1. In a medium saucepan, melt butter over medium heat.
2. Add green onions, garlic, and ginger. Stir occasionally until softened (4 minutes).
3. Add rice. Stir until lightly toasted (2 minutes).
4. Stir in coconut milk, water, and salt; bring to boil. Cover and reduce heat to low. Cook until rice is tender and no liquid remains (15 minutes).
5. In a small bowl, whisk together lime juice, fish sauce, sugar, and ginger.
6. Add shrimp and pineapple to a pan and cook over medium heat. Pour lime juice mixture over the shrimp and pineapple. Stir occasionally for about 6 minutes.
7. Add pineapple and shrimp to rice. Mix in shredded carrots before serving.