A New Year often brings new eating resolutions. We reckon you’ll enjoy these from our award-winning food blogger Jessica Hylton.

Tropical Green Smoothie

PREP TIME

10 mins

TOTAL TIME

10 mins

This Tropical Green Smoothie is one of my favourite quick and easy green smoothies – loaded with spinach, pineapples, orange juice and bananas. It’s only 255 calories and deliciously smooth!

Serves: 1 large smoothie

Ingredients:

o 3 slices of pineapple

o 2 cups fresh spinach, washed and stems removed

o 1 banana

o 1/2 cup orange juice

Method :

1 Blend all together in a high power blender – I use a nutri bullet.

2 Serve and enjoy!

Vegan Asian Lettuce Wraps with Sweet Sriracha Sauce

PREP TIME

20 mins

TOTAL TIME

20 mins

Vegan Asian Lettuce Wraps with Sweet Sriracha Sauce are healthy, delicious and made with an incredible unique filling!!

Serves: 3 lettuce wraps

Ingredients:

Walnut Meat:

o 1 cup raw walnuts

o 2 teaspoons Braggs liquid aminos (available in any supermarket)

o 1/2 teaspoon ginger

o 1 tablespoon olive oil

o 1 clove garlic

Sriracha Sauce:

o 1/2 tablespoon Sriracha

o 2 tablespoons maple syrup or 1 tablespoon date syrup (available at any health store – you should use Grade A or B pure maple syrup or you can substitute honey BUT it will no longer be vegan)

o 1/4 teaspoon sesame seeds

o Lettuce Wrap:

o 3 curly lettuce leaves, washed and dried (take out of fridge right when you need it)

o 2 carrots, shredded

o 1/4 red bell pepper, sliced

o Pinch of sesame seeds

o 1 stalk escallion, chopped

Method:

Walnut Meat:

1 Soak the walnuts in hot water for about 10 minutes, then drain.

2 In a food processor, I use my Ninja Blender (Express Chop), add the walnuts and all the other ingredients. Pulse about 3-6 on 1 second pulses until the walnuts resemble a mince, but not all the way until its mushy. Use a spatula to scrap down to ensure everything is incorporated. Add in the Sriracha sauce ingredients and pulse three more times to incorporate, using the spatula to help you (you want to ensure everything is just incorporated).

Assemble:

1 In a lettuce leaf, add some of the walnut meat mixture and spread.

2 Top with your serving of shredded carrots, bell pepper slices, sesame seeds and escallions.

3 Enjoy!

Jessica Notes:

This recipe can be easily doubled or tripled!

Tropical Honey & Lime Quinoa Salad Bowl with BBQ Chickpeas

PREP TIME

15 mins

COOK TIME

25 mins

TOTAL TIME

40 mins

This Tropical Honey & Lime Quinoa Salad Bowl with BBQ Chickpeas are also loaded with avocados, tomatoes and escallions and make a delicious, nutritious and filling lunch or dinner! You will love this salad!

Recipe type: Main dish

Serves: 2

INGREDIENTS:

Honey & Lime Quinoa:

o 1 cup uncooked quinoa

o 2 teaspoons olive oil

o 2 cups vegetable broth

o 1/2 teaspoon salt

o 1 lime

o 2 tablespoons honey

BBQ Chickpeas:

o 1/2 cup chickpeas, cooked

o 1/4 cup barbecue sauce (homemade or store-bought)

Bowls:

o 2 1/2 cups shredded lettuce, washed

o 1/2 an avocado, sliced

o 2 tablespoons chopped escallions

o 1 medium tomato, chopped

Method:

Quinoa:

1 Wash the quinoa in a mesh strainer rigorously with water.

2 In a pan over medium high heat, add 2 teaspoons olive oil. Dry the quinoa by adding it to the pan and letting it heat up for about 2 minutes.

4 Add the broth to the pan and the salt. Stir, and bring to a boil.

5 Lower to medium-low heat and cover, cooking for 15 minutes, stirring occasionally. When all of the water has been absorbed, the quinoa is finishing cooking.

7 Use your fork to fluff the quinoa a bit.

8 Slice the lime and squeeze over the quinoa, and add the honey, stirring with a wooden spoon until combined.

10 You will only need 1/2 cup for one serving.

BBQ Chickpeas:

1 In a small pot over medium heat, place the chickpeas and 2 tablespoons barbecue sauce.

2 Heat for about 5 minutes until warm and the sauce becomes sticky and coats the chickpeas.

3 Remove from the heat and coat with the remaining barbecue sauce. If desired, you can add more barbecue sauce.

Putting the Bowl Together:

1 Place the lettuce at the bottom of the bowl. Arrange the rest of the ingredients in the bowl in their

2 own corners, 1/2 cup quinoa in one, then barbecue chickpeas, the tomatoes and the avocados.

3 Sprinkle with the chopped escallions.

Enjoy!

All photos and recipes were taken and created by Jessica Hylton, attorney -at-law, food photographer and award-winning food blooger at Jessica in the Kitchen.

See next week’s Thursday Life for more great recipes.