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Cold Salads, Hot Date!

Because I now work mostly in the afternoons and evenings, I find myself doing all my food preparation in the mornings. Things that I can quickly zap when I get home, or will carry well in a tupperware container to work with me.

Even though it’s the dead of winter, I find myself cravings salads. The kind that get better after a day of sitting in the fridge. Even better, the kind that can be frantically eaten cold in between training clients or my second job.

Because I am the Queen of Wasting Time on the Internet, I went through 101 chicken recipes on the Cooking Light Website. Yes, this is how I make use of my not-so-spare time.

Of all 101 recipes, this Chicken and Feta Tabbouleh recipe was one of the few that really stuck out.

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Grains, protein, vitamin-packed parsley and feta for a little kick. Perfection.

Chicken and Feta Tabbouleh
from Cooking Light

Ingredients

  • 3/4  cup  uncooked bulgur
  • 1  cup  boiling water
  • 2  cups  chopped skinless, boneless rotisserie chicken breast 2 chicken breasts, boiled in water to cook
  • 1  cup  chopped plum tomato 4 regular tomatoes
  • 1  cup  chopped English cucumber
  • 3/4  cup  chopped fresh parsley
  • 1/2  cup  (2 ounces) crumbled feta cheese
  • 1/3  cup  finely chopped green onions sweet onion
  • 1/4  cup  chopped fresh mint omitted because I couldn’t find any!
  • 2  tablespoons  fresh lemon juice
  • 1  tablespoon  extra-virgin olive oil
  • 1  teaspoon bottled minced garlic  
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  1/2 teaspoon ground cumin
  • 1/4  teaspoon  black pepper

Preparation

1. Place bulgur in a medium bowl; cover with 1 cup boiling water. Let stand 15 minutes or until liquid is absorbed. (I always cook bulgur like I do rice – add to boiling water then let simmer covered until cooked. The above method never works for me!)

2. Combine chicken and remaining ingredients in a large bowl. Add bulgur to chicken mixture; toss gently to combine.

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It looks like I made a lot of changes to the recipe, but I actually kept the key steps intact. It’s got the perfect amount of parsley and feta so that it doesn’t overpower everything. And it’s got way less oil than most tabbouleh recipes, without feeling like it could have used more.

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I of course ate it on top of a giant bed of spinach, as I do with most leftovers. Plumps up the dish to make me feel like I’m eating a lot more!

For my next salad, I was inspired by this mango slaw I made over the summer. Except this time I really want to bring out the “Asian” flavours.

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Pork & Mango Slaw
Ingredients:

  • 3 small boneless pork chops (around 8-9 oz)
  • 2 small mangoes (or 1 large one), cut into thin strips
  • 1 bag coleslaw mix (they’re all the same size, right?)
  • 1/4 cup slivered red onion
  • 1 red pepper, thinly sliced
  • 1 tbsp sesame oil
  • 2 tbsp rice wine vinegar
  • 2 tbsp Braggs (or soy sauce of your liking)

Directions:
Cook the pork chops in a frying pan until no longer pink in the centre (they’ll turn white as they get more cooked). Be sure not to overcook them – they cook quickly and dry out easily! Meanwhile, assemble everything else in a big bowl. Chop up cooked pork into little pieces and toss together. Tastes best after sitting in the fridge overnight.

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Not to toot my own horn or anything, but I make really good coleslaws. Or maybe I just really love coleslaws. You can’t go wrong with this flavour combo, and it was a total cinch to make at 10am!

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Yup, I even eat my coleslaw on top of spinach. Gotta build up those Popeye biceps.

Even though my meals have been cold lately, I’ve been keeping toasty with lots of warm drinks!

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Warming up in coffee shops with friends!

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When Morgan and I decided it was high time for a coffee date, I immediately suggested Te Aro. A cafe in my ‘hood of Leslieville that is always being listed as one of the best in the city.

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Plus, y’all know I can be suckered with the promise of handsome employees ;)

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They roast they’re own coffee here. A neat concept to me as back home local roasters are hard to come by.

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Nothing overly exciting on the menu board, just the classics. So I decided to find out just how well they do a classic.

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I ordered what they call a “Flat White.” A long espresso with a dash of steamed milk and foam.

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As I told Morgan, I like to judge the quality of espresso based on how much sugar I want to put in it. Good espresso is rich and caramelly and doesn’t need a hint of additional sweetness. And this stuff went down smooooth. Thumbs UP!

By the bye, Morgan is hosting a Vegan For A Week challenge next week. Click here to read all about it and even join the facebook page. I won’t be participating fully as I’m traveling to Ottawa next week. BUT I will be featuring some stellar vegan recipes just to show that you don’t need animals to make a healthy, satisfying meal. And FYI: most beers are vegan too ;)

 

Question of the Day: What’s your favourite thing to order in a cafe? I think I’ve asked this question before, but I want to know again! I always love long espressos or espresso macchiatos. I don’t have an espresso machine at home so it’s always a treat!

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