5 layer dip

5 layer dip

Can’t decide what dip to bring to the party? We’ve got you covered with this multi layer Mexican dish! It’s simple to prepare, and can easily feed a hungry crowd.

 5 layer dip

To make this dip you will need:

1 deep rectangular baking dish

A hand mixer or food processor

1 ripe avocado

1 tbsp. of lime juice

1 jar of Neal Brothers All-natural medium salsa (or any of your favourite from Neal Brothers!)

1 package of Pacific Food’s refried black beans

2 cups of shredded old cheddar and Monterey jack cheese

 1 package of light cream cheese

3/4 cup of light sour cream or Greek Yogurt

1 tbsp. of chili powder

2 tsp. each of cumin, paprika and garlic powder

1/4 tsp. of cayenne pepper

Begin by prepping the cream cheese layer. In a large bowl, combine 1 package of light cream cheese, 3/4 cup of light sour cream or (Greek Yogurt if using) and your spices. Mix well with a hand mixer or food processor until completely blended and creamy.

photo

In a separate small bowl, mash avocado and 1 tbsp. of lime juice with a fork. Set aside.

 Layer 1: The first layer starts with creamy, re-fried organic black beans from Pacific. With all natural spices and herbs like cilantro, these are the perfect flavour base for this dish!

photo

refried bean layer

Layer 2: spread the entire bowl of cream cheese mixture onto the re-fried beans with a spatula or spoon

 cream cheese layer

Layer 3: Spread out avocado and lime juice mixture over the cream cheese layer

avocado layer

Layer 4: Spread the entire jar of Neal Brothers all-natural medium salsa over the avocado layer

salsa layer

Layer 5: Top off the dish with a layer of cheese, a sprinkling of green onion and chili powder

cheese layer

The best way to enjoy this dip is with your favourite Neal Brothers tortilla chips. We paired ours with Organic blue corn and multigrain-delicious!

 

completed quinoa salad

Quinoa salad with pistachio and mint

A good vinaigrette can make or break a salad. This pistachio oil from La Tourangelle is cold pressed with a rich, nutty taste that compliments the bright mint laced throughout. We paired the oil with simply fresh lemon juice to preserve it’s aromatic flavour.

pistachio oil

For the Salad you will need:

1 cup of dry quinoa

3 1/2 tbsp. of pistachio oil

a hand full each of chives and fresh mint leaves

1/3 cup of fresh or frozen green peas

1/3 cup of crumbled feta

1/3 cup of unsalted shelled pistachios

1/2 a lemon

Sea salt and pepper

ingredients for quinoa salad with pistachio and mint

 Begin by cooking your quinoa. Bring 2 cups of water to a boil in a sauce pan. Once boiling, add in rinsed quinoa, stir, cover and reduce heat to med-low. Let cook 12- 15 minutes and set aside to cool completely.

cooked quinoa

Wash and chop chives, mint and roughly chop the pistachio’s. You will need about 2 tbsp. each of chopped mint and chives.

chopped ingredients for quinoa salad

Combine chopped chives, mint, crumbled feta, green peas and pistachios over cooled quinoa and mix. Drizzle with pistachio oil and the juice of 1/2 a lemon. Finish with a pinch each of sea salt and fresh cracked pepper.

ingredients in bowl for quinoa salad with pistachio and mint

completed quinoa salad

If you have time, let sit in the fridge a little to let the flavours soak in. Serve with a lemon wedge and enjoy!

finished ramen noodle salad

Cold ramen noodle salad with a tahini dressing

As the weather finally warms up it’s time for some cooler foods! This cold noodle salad makes a light meal with the perfect combination of crunchy vegetables and soft noodles all swirled in a creamy dressing. Try it for a vegetarian lunch or bring to your next BBQ for a crowd pleasing side dish.

Ingredients for the salad: (Serves 2)

1 pack of Lotus Foods Jade Pearl Ramen Noodles

2 cups of shredded napa cabbage

1/2 a yellow bell pepper thinly sliced

1 cup of thinly sliced cucumber

1 tbsp. of sesame seeds

2 green onions, thinly sliced

1 cup of cubed firm organic sprouted tofu (optional)

ramen noodles

These ramen noodles from Lotus Foods are the new and certainty improved instant noodles! They take just 4 minutes to cook, they are gluten free and packed with nutrients! Not to mention they have a chewy texture that can stand up to any sauce.

For the tahini dressing:

1/3 cup of Artisana’s raw tahini

1/4 cup of soy sauce

1/4 cup of lime juice (we used Succo)

1 tbsp. of sesame oil

2 tbsp. of honey

2 tsp. of sriracha or your favourite hot sauce

1 inch of minced fresh ginger

tahini in jar

If you are not familiar with tahini it’s simply sesame seeds ground into a butter to create a nutty flavour and creamy consistency. It’s great added to sauces in place of cream or spread over toast with a dollop of honey. Sesame seeds are a good source of heart healthy vitamin E, source of protein and iron.

To make this salad, begin by prepping all your veggies and tofu. Set aside.

chopped veg and tofu

Boil 2 cups of water in a pot and add 1 pack of ramen noodles. Let boil 4 minutes and gently separate noodles with a fork. Drain the noodles and drizzle with a bit of sesame oil, set aside to cool.

cooked ramen

While the noodles cool, prepare the dressing. Combine all ingredients for the dressing in a small bowl and whisk.

tahini

finished tahini sauce

Place all salad ingredients into a large mixing bowl and cover with desired amount of dressing (about half) place any remaining dressing into the fridge. Toss to combine.

tossing salad

Let salad set in the fridge at least an hour-overnight to let all the flavours marinate. Sprinkle with sesame seeds and enjoy!

finished ramen noodle salad

 

 

 

 

Margarita Pie

Happy Cinco De Mayo! We are celebrating today with this tart and creamy lime pie.

The base for our pie starts with Neal Brothers multigrain nugget pretzels which give this dessert an incredible toasted flavour with a salty kick!

pretzel crust ingredients

To make this pretzel crust you will need..

1 1/2 cups of Neal Brothers multigrain pretzel nuggets, finely ground

7 tbsp. of melted coconut oil (I used Artisana’s organic coconut oil)

1/3 cup of coconut sugar

Combine everything in a food processor and press firmly into a pie pan.

crust pressed in pan

Bake the crust in a 350º oven for 10 minutes. Remove and let cool completely to set.

To make the lime filling you will need..

2 ripe avocados

1 cup of cold Earth’s choice coconut cream (place can in the fridge ahead of time to set)

2 tbsp. of Artisana’s organic coconut oil

1/2 cup of Succo’s organic lime juice

1/2 cup of honey

2 tbsp. of arrowroot powder

1 tsp. of pure vanilla extract

succo and earths choice

Prepare ingredients and set up food processor ahead of time

pie filling ingredients

Place all ingredients in a food processor and blend on high speed until everything is combined and creamy. This should take a few minutes!

ingrdients in food processor

filling puree in processor

Pour the mixture into the cooled pie crust and level out with a spatula

building pie

Once the filling is all in, cover with tin foil and place in the fridge to set 1 hour to overnight.

We topped our pie with left over coconut cream and vanilla extract that was whipped in the food processor and some coconut chips. You can top with whatever you like!

margherita pie 2

This pie is not only vegan friendly but full of heart healthy fats, natural sugars and the goodness of whole grains. You would never know it’s good for you!

Enjoy,

Emily :)

 

finsihed fish taco

Fish tacos with a spicy mango cream

Nothing says warmer weather like fish tacos! They are so versatile and a fun meal to enjoy with friends. For our taco recipe we whipped up a deliciously sweet and spicy mango cream to drizzle on top. The combination of fresh, bright flavours will have you reaching for another!

You can really use any ingredients you like in your tacos but here is what we choose:

(Serves 2)

4 fresh corn tortillas

4 small filets of white fish such as Basa or Tilapia

1 cup of shredded romaine lettuce

1/2 a red onion

2 limes

1 avocado

1 handful of fresh cilantro

1 ripe mango

1/2 cup of plain Greek yogurt (or sour cream)

2 tbsp. of honey

3 tbsp. of light mayo

1 heaping tbsp. of Bandar’s Mango Chili Sauce

1/2 tsp. of sea salt

Begin by peeling the mango, chop half into cubes and slice the other half into thin strips.

bandar and mango

Place 1/2 the cubed mango into a food processor a long with the yogurt, mayo, Bandar chili sauce, the juice of 1 lime, sea salt and drizzle in the honey.

ingredients in food processor (mango cream)

Process on high until everything is blended and creamy. Put sauce into a jar or air tight container and place in the fridge until ready to use.

blended mango cream

Cook fish in a medium skillet with a bit of oil, sea salt and pepper until cooked through (white and flaky). Set fish aside. Prep your toppings by shredding the lettuce, red onion, slicing avocado, and limes.

fish taco ingredients

Pre-heat a separate dry pan over medium heat. Place fresh corn tortillas in a hot pan for 20 seconds on each side. Remove and keep covered in a tea towel.

Assemble your tacos with all the ingredients, drizzle on mango cream sauce and finish with a squeeze of lime.

finsihed fish taco

Happy cooking!

Emily :)

 

 

 

moroccan shrimp

Mo”rockin” Shrimp with Coconut Rice

This dish is so simple thanks to Cape Herb & Spice’s new line of spice mixes. With five new delicious flavours, your food will go from boring to exotic instantly! Today’s recipe will transport you straight to the hot climate of Morocco -perfect for a snowy day in April!

We made Moroccan shrimp with a creamy and slightly sweet coconut rice. Sounds fancy right? Don’t be intimidated, it’s super easy!

You will need…

Fresh, raw shrimp, deveined (about 5-6 per person)

1 cup of Lotus Foods Forbidden Black Rice (uncooked)

2 cups of Earth’s Choice organic coconut milk

3/4 cup of water

1 tsp. of sea salt

1 box of Cape Herb & Spice Moroccan spice mix

1 tbsp. of coconut oil

Green onion for garnish

moroccan shrimp ingredients

Start by cooking the rice. Pour 2 cups of coconut milk and 3/4 cups of water with 1 tsp. of sea salt into a pot and bring to a boil.

coconut milk

Once the milk boils, reduce to med-low and add in the black rice. Stir and watch the milk turn purple! Simmer with a lid on for 30 minutes, turn off heat and let sit another 10.

forbidden rice and coconut milk

Forbidden black rice can be categorized under the term “super food” for it’s incredible health benefits. What sets this rice a part from other types is that it contains anthocyanin’s. Studies show that these antioxidants are important for the maintenance of good health. It’s is also a wonderful source of valuable minerals, protein and fibre. Eat up!

While the rice is simmering, prepare your shrimp. Place on a plate and sprinkle with Moroccan seasoning to coat each side well.

shrimp with moroccan seasoning

Heat 1 tbsp. of coconut oil in a large pan over medium heat. Add in Shrimp and cook 3 minutes, flip and cook another minute longer until just cooked through and pink.

shrimp in pan

To assemble this dish, place coconut rice on a plate first and top with shrimp. For a nice presentation, put shrimp on wooden skewers, place over the rice and sprinkle with sliced green onion.

moroccan shrimp

Happy Cooking :)

Emily

quasadilla -corn salsa

Left-over Chicken Quasadillas

I love a roast chicken dinner and I love the left overs even more! Today’s quesadilla inspiration came from having little in my fridge but a store-bought roast chicken, some almost wilted spinach and Neal Brothers corn salsa. Luckily I also keep some whole grain wraps in my freezer for quick meals!

This quesadilla is really versatile depending on what you have on hand and your taste preference, but may I suggest my favourite corn salsa be a staple in yours! This thick salsa adds a real depth of flavour, sweetness from the corn with a hint of spice.

Here are the ingredients I used:

1 sprouted whole grain wrap

1-2 oz. of shredded old white cheddar cheese

2 tbsp. of Neal Brothers corn salsa

a handful of baby spinach

chopped fresh cilantro

1 tsp. of chili powder

Begin by prepping all your ingredients ahead of time -shred cheese,  chop the cilantro, shred the chicken and defrost a wrap in the microwave (if using frozen)

Chicken quasadilla- ingredients

Layer 1– on one side of the wrap sprinkle about half the cheese.

quasadilla -cheese layer

Layer 2- Sprinkle the shredded chicken over the cheese.

quasadilla -chicken layer

Layer 3– Add on top the baby spinach and cilantro.

quasadilla -spinach layer

Layer 4- Next we top with corn salsa!

quasadilla -corn salsa

Layer 5- Once the salsa is on, top with more cheese and chili powder.

quasadilla -corn salsa on wrap

Carefully brush a bit of olive oil on each side of the quesadilla and sprinkle with more chili powder. Place into pre-heated frying pan over medium heat.

quasadilla in pan

Let toast on booth sides until golden and crispy, careful when you flip!

Once done, let cool a couple minutes and cut into half or quarters.

quasadilla finished!

Serve with sour cream, Greek yogurt or my favourite.. guacamole!

Happy Cooking :)

Emily

sweet citrus glazed salmon

Sweet Citrus Glazed Salmon

There is something so awesome about a buttery piece of salmon baked in a sweet sauce. This combo makes for an elegant dish served for friends or a family favourite dinner. With Neal Brother’s honey dijon vinaigrette you have a flavourful sauce or marinade ready to go anytime! Try it on chicken, in sandwiches, or as a dip with veggies too.

honey dijon dressing

Ingredients:

(Serves 2)

2 fresh, wild salmon filets (or 1 large cut into 2)

1/3 cup of Neal Brothers Honey Dijon vinaigrette

the juice and zest of 1/2 an orange

2 tbsp. of fresh flat leaf parsley, chopped

sea salt and pepper

Begin by Pre-heating your oven to 325º. Prep all your ingredients so they are ready to go.

Citrus salmon ingredients

In a mixing bowl, combine the honey dijon vinaigrette, orange juice, zest, chopped parsley and whisk.

ingredients in mixing bowl

Once the sauce in combined. Pour over salmon filets in a baking dish. For a deeper flavour, cover and let marinade for an hour or so in the fridge.

Salmon marinating

Bake in the oven for 35 minutes until cooked through but still tender. Once done, plate the salmon and spoon over the thickened, sweet sauce from the bottom of the dish.

I enjoyed mine with an orange spinach salad, brown rice and poured the sauce over everything- Delish!

Citrus salmon with rice

Happy cooking :)

Emily

 

ramen noodle dish

Rice Ramen Coconut Curry Bowl

This recipe is simple, nutritious and incredibly delicious! Lotus rice ramen noodles are gluten free, vegan and ready in minutes and the Amaya coconut curry sauce ads a richness to the dish. Tastes great served warm or cool, this dish is the perfect option for any night of the week, any time of the year.

ramen noodle dish

Ingredients:

– 1 pack Lotus Foods Rice Ramen noodles (any flavour – in this recipe we used millet and brown and jade)

– 1 jar Amaya coconut curry sauce

– 1/2 eggplant

– 1/2 cup grape tomatoes

– 2 tbsp. chopped cilantro

– 1 brick tofu

– 1/4 cup goat cheese (optional)

– 3 tbsp. olive oil

– 1/2 lemon

– 1 clove garlic

– pinch of red chili flakes

– pinch of sea salt

product

Directions:

Cut eggplant into thin slices and dress with olive oil, salt and pepper. Bake at 400 for about 15 minutes. Halfway through baking, turn eggplant slices over to bake on the other side.

Add 1 Ramen cake to 2 cups boiling water. When noodles begin to unfold after about 1 minute separate gently with a fork. Once fully soft, remove from water and strain noodles. Once strained, put into a bowl.

mixed noodles

Cut tofu into cubes and place in pan with a little bit of olive oil to avoid sticking. Add 2 tbsp. Amaya coconut curry sauce and toss. Let simmer until tofu is golden.

Once tofu is cooked add to the bowl of Ramen noodles and toss. Then add, lemon, garlic, cilantro, tomatoes, goat cheese and roasted eggplant to the mixture. Flavour with red chili flakes and sea salt then toss again.

mixing ramen

Serve warm or cold. Enjoy!

mexican mac and cheese gratinee

Mexican Mac & Cheese Gratinee

Spice up the traditional Mac & Cheese with a little Jalepeno pepper cheese. Add Neal Brothers Corn Salsa, Crushed Sweet & Smoky BBQ chips & Organic Blue Tortillas with Flax Seeds for a flavour combo that will make your guests say ole.

mexican mac and cheese gratinee

 

Prep time: 20 minutes

Bake time: 30 minutes

Serves: 6

 

Ingredients:

1/4 cup all-purpose flour

4 cups cold milk (3.5)

4-1/2 cups shredded jalepeno Monterey Jack Cheese, divided

6 cups cooked elbow macaroni noodles

2 cups  Neal Brothers Corn Salsa

1/2 cup Neal Brothers Sweet & Smoky BBQ chips, crushed

1/2 cup Neal Brothers Organic Blue Tortillas with Flax Seeds, crunched (extra for serving)

SalsaNaturalCorn (1)

 

Directions:

In medium saucepan whisk flour into cold milk until smooth; bring to boil over medium-high heat stirring constantly until slightly thickened (about 10 minutes).

Remove from heat, stir in 4 cups jalepeno cheese until melted and smooth. Stir in macaroni. Transfer to 2 litre baking dish; top with Neal Brothers Corn Salsa and 1/2 cup cheese then crushed Neal Brothers Sweet & Smoky BBQ Kettle Chips

Bake at 350F for 20 minutes or until cheese is melted and bubbly.

Serve with Neal Brothers Organic Blue Tortillas with Flax Seeds.