the sexy flexitarian

Eat flexy, feel sexy!

Category: Sides

Dinner Tonight: Rice Pilaf with Caramelized Onions & Smoky Paprika-roasted Potatoes

Too tired and too full to write much about this dinner, so I hope the pictures speak for themselves. And I hope they say, “Eat us, we’re yummy.” And they’re not lying. Oh man, am I a cheeseball today.

I got the recipe for the pilaf from the kind diet, but apparently it originally came from Christina Pirello’s Christina Cooks. You can get the recipe here, and I think you should make it. Really. It’s so yummy. I’ve cooked it three times now, and I like it more every time. I still don’t understand how something with just a few ingredients can taste sooooo flavourful. Must be the ginger … and the parsnip. Mmmm …

The recipe for the potatoes came from Jane Noraika’s vegetarian food for friends. I got it from my mom for my birthday and it’s the first thing I’ve cooked from it. I can’t find the recipe online, so just let me know if you want it.

As you all know (or maybe you don’t) I love dill … and garlic … and dill with garlic. So I was pretty much sold on the topping, which consists of sour cream, and, duh, dill, and garlic. The potatoes are first rolled in extra-virgin olive oil then coated with a mix of regular and smoked paprika. Then they’re baked until crispy and topped with a dallop of the sour cream mixture.

Pure bliss.

Eat flexy, feel sexy!


Dinner Tonight: Creamy Barley Risotto & Beets

Tonight I cooked another recipe from the flat belly diet cookbook and it turned out great. Risotto is great, but I always feel bad eating white rice, such as arborio, because it just doesn’t pack the same nutrients as the brown variety.

This recipe is wonderful because instead of rice it uses fibre-packed barley. Barley has a chewy texture, which is perfect for risotto, because the rice in risotto is normally cooked until al dente and slightly chewy.

The best part of the risotto is the fresh grated parmesan cheese that’s mixed in. Cheddar, mozzarella, gouda, havarti–cheese makes everything better (even cake!).

The beets are just beets. I learnt a trick about cooking beets the other day: boil them with the skin on until tender and peel them after they’re cooked–the peel just slides right off!

Eat flexy, feel sexy!

Dinner Tonight: Three-Bean Chili, Cornbread, & Fresh Herb Salad

Chili is the perfect comfort food, packed with fibre, nutrients, and flavour. Plus, it’s so easy and you can pretty much throw whatever you want and whatever you’ve got in it.

Kidney beans are my favourite part about chili–I even thought so when I ate meat chili! But these tasty organ-shaped legumes have some tough competition in this Three-Bean Chili: navy beans and black beans. But beans don’t like confrontation so they worked it out with their words and decided they loved each other and they formed a spicy commune.

I got the recipe for this recipe from chooseveg, who got it from Compassionate Cooks. It wasn’t recommended to me, I just found it when I searched for vegan chili recipes, and I’m glad I did.

Now, I have a teeny-tiny confession to make about the chili: I added about two tablespoons of ketchup to the batch. My grandma used to make a yummy turkey chili with Worcestershire and ketchup and I loved it. I just felt like this three-bean chili needed a little sweetness–but it totally didn’t need it so don’t do it!

The cornbread actually came from a mix from Trader Joe’s–my grandparents picked it up from the US. All you do is add an egg, milk, and oil and it is freaking delicious. One day I will make my own cornbread, maybe even vegan, but I had this mix sitting in my pantry and figured it would be a perfect side to the chili.

The salad was super easy–just organic mixed greens, chopped cucumbers, mushrooms, baby tomatoes, alfalfa sprouts, toasted pumpkin seeds, and a light vinaigrette dressing. Simple yet delicious.

Eat flexy, feel sexy!

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