Salad

Food Swaps- Small Changes To Make A Big Difference

I am a total foodie- I love cooking, going out for meals and trying new things. I also care about being healthy and putting good, clean, fresh food into my body. But despite trying to be healthy the majority of the time, I also hate to deprive myself of things which I love. For this reason, I try to make small changes to make so called ‘naughty’ foods that much healthier.

Here are some of my favourite food alterations which make a big difference, so that  you can enjoy delicious foods completely guilt-free!


Cooking Time: Cous Cous!

Finally another cooking time video! It’s been a long time since we’ve done a cooking video, even though they’re our most popular posts by far! :P In this episode I share one of our favorite meals! It’s easy to make, delicious, healthy, and a party pleaser! I often make it for potlucks and get togethers with friends. A lot of people have requested this video and recipe, so here it is!

*Disclaimer* This ISN’T a Moroccan dish, but it IS using a store bought, box version of a Moroccan ingredient. It’s a fusion dish at best!

Ingredients you’ll need:
cous cous
lemon juice
parsley
cumin
salt
olive oil
tomatoes
cucumber
bouillon cubes


Convenience Foods- Korean Bodybuilding Chicken

Last year, I worked at an English Hagwon, which is a Korean private study academy. Students here go to these academies after they’ve finished their regular school day. They take classes like English, Math, Science etc… anything to possibly get them a leg up on getting into their preferred Universities once they get to that age. Even though these are elementary students, the pressure for them to perform is already very much present. I now teach at a Public Highschool, but most of the students here don’t go to a Hagwon. That’s because they go to school from 7:50am to 10:00pm. No joke. Some do go to academies after this time- I’ve ran into my students at 10:30 pm on their way to a study hall, or science academy. It breaks my heart but I’ve realized it is not in my power or ability to make any kind of change to the system. I could go on about the pressure and stress of the overworked Korean student, however that is not my goal for today.


A Splendid Salad at Seven Springs in Seoul

If buffet chain restaurants were a flock of teenage girls, Seven Springs would be the Queen Bee demonstrating the supreme art of  smörgåsbord dining in Seoul, Korea.

IMG809

I ventured to one of Seven Springs’ Seoul locations recently. When a friend mentioned she wanted to go to a buffet restaurant for her birthday dinner I laughed and asked where we were really going. She was excited for this particular salad buffet in Hongdae, and because it wasn’t my birthday I went along with the green meal idea and made my way out of Exit 8 at Hongdae Station and found the veggie oasis.


Over Easy Southwest Salad

Chopped lettuce of choice (I like the crunch of iceberg in this salad)
1 diced Avocado (Pricey in Korea, but worth the splurge for this salad!)
1/2 diced Bell pepper (Your preference on color)
1 diced roma tomato
1/3 C rinsed canned black beans
Salsa/ rotel
1 over easy Fried egg
Salt and pepper

First chop up all your veggies. Toss them together for your single serve salad.
While you fry your egg to runny perfection (season with salt and pepper), warm up those beans in a pan or microwave.
Top your chopped salad with salsa, warm black beans(pintos would work too), and place that beauty of an egg on top. To enjoy, simply cut up the egg and stir into the salad. The yolk and salsa create an amazing dressing and it is a lean protein packed treat to boot! (It makes me think of a southwest version of bibimbap sans the rice.)
Beware. It is addicting!

Persimmon, Orange, and Pomegranate Salad



image courtesy bhg.com


Persimmon, Orange, and Pomegranate Salad

ingredients
1 pomegranate
2 large persimmons
5 cups salad greens (I like a mixture of spinach and lettuce)
6 tablespoons thinly sliced green onions
1 recipe Persimmon Vinaigrette
4 medium navel oranges, peeled and thinly sliced*

directions

Thanksgiving Crunch Time:

Tis the season... for Thanksgiving gatherings and potlucks. Need some ideas for what to make, take or gift that has the flavors of home? I have a few recipes to spark your creativity!

First, check out THIS POST from two years ago on Thanksgiving favorites you can make without an oven.

Second, HERE are some no bake desserts that are sure to please.

Now, for those trying to maintain that pre-holidays figure... let's take a look at some lighter alternatives.

Green Beans with Lemon and Garlic You can find green beans at Costco

Try using olive oil or chicken broth instead of butter in your mashed potatoes.

Summer Staples (Great for picnics and get togethers!)


image courtesy google

The name of the food is hidden in the link, so just read the link to see what tasty treat you could create!

***Salads Galore:

*Pasta Salads:

http://ovenlesschef.blogspot.com/2011/05/italian-pasta-salad.html
http://allrecipes.com/recipe/sesame-pasta-chicken-salad/detail.aspx
http://allrecipes.com/recipe/blt-pasta-salad/detail.aspx
http://allrecipes.com/recipe/taco-pasta-salad/detail.aspx

Italian Dressing Mix

1 tablespoon garlic salt
1 tablespoon onion powder
1 tablespoon white sugar
2 tablespoons dried oregano
1 teaspoon ground black pepper
1/4 teaspoon dried thyme
1 teaspoon dried basil
1 tablespoon dried parsley
1/4 teaspoon celery salt
2 tablespoons salt

Directions
1. In a small bowl, mix together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and regular salt. Store in a tightly sealed container.
2. To prepare dressing, whisk together 1/4 cup white vinegar, 2/3 cup canola oil, 2 tablespoons water and 2 tablespoons of the dry mix.

Courtesy allrecipes

Ranch Dressing or Dip

1 cup mayonnaise
1/2 cup sour cream for dip or ½ C buttermilk for dressing **
1/2 teaspoon dried chives
1/2 teaspoon dried parsley
1/2 teaspoon dried dill weed
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper

Directions
1. In a large bowl, whisk together the mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Cover and refrigerate for 30 minutes before serving.
** You can make your own buttermilk by adding 1 T white vinegar or lemon juice per cup of milk.

Courtesy allrecipe

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