A few weeks ago I was invited to a pretty cool media event that included both healthy food and a wonderful workout. What a great combo!!

We got POM’ped up with POM Wonderful at a unique venue called Pursuit OCR Gym (444 Dufferin St).

The obstacle course at this gym was something I’ve never seen before and everyone was pumped to check it out.

See what I mean?

We started off with a warm up before challenging ourselves with this workout!

Then we were invited to cool down and enjoy a healthy POM Wonderful smoothie. Here’s the recipe so you can make one at home too!

Pomegranate Tropical Smoothie (serves 2)

3/4 cup of POM Wonderful 100% Pomegranate Juice

1 cup of frozen pineapple chunks

1 whole orange peeled

1/3 cup of coconut milk

1 tablespoon of flaxseed

POM POM Fresh Arils for garnish.

Directions: In a blender combine all ingredients until smooth.

Now for some fun facts about POM Wonderful!

 

The other week, I tried TWO new side dishes and both were “blog-worthy”.  So here I am on a Thursday night sharing these two recipes with you. Both these recipes were not only tasty but I could make them in advance, which comes in handy when you work full time and have guests coming over.

Israeli Couscous Stuffed Butternut Squash Bowls (original recipe from A Communal Table)

Ingredients

4 butternut squash (I bought one and cut it into quarters)
6 Tablespoons olive oil
2 cups Israeli couscous
2 teaspoons garam masala
2 cups vegetable stock (I used water)

1 cup shallots, sliced
4 cups fresh baby spinach, stemmed
1 Tablespoon sherry wine vinegar
1/2 teaspoon white pepper
1/2 cup shelled, toasted pistachios

Instructions

1. Pre heat the oven to 375 degrees and line a sheet pan with foil.
2. Peel the butternut squash and cut the butternut squash just above where the squash begins to flare out. (as you can see from the photo – I didn’t peel the squash)
3. Using a small spoon, scoop out the seeds and pulp as you would with a pumpkin. (NOTE: this was the hardest part of the recipe)

4. Using a pastry brush, brush 2 Tablespoons of the olive oil inside the squash and over the outside.

5. Roast the squash in the 375 degree oven for 25-30 minutes or until the squash is just fork tender but not mushy! Remove the squash from the oven and cool.

TO MAKE THE COUSCOUS FILLING

7.  Place the dried cherries in a small bowl and cover with warm water. Set aside.
In a large saucepan, heat 2 tablespoons olive oil over medium high heat. Add the couscous and stir for 5 minutes to toast the couscous.
Add the garam masala and cook for another minute.
Add the vegetable stock and bring to a boil. Cover and reduce the heat to a simmer.
Simmer for 10 -15 minutes or until all the stock is absorbed and the couscous is all dente – tender but still firm.

8. In a medium skillet over medium high heat, add the remaining 2 tablespoons of oil. Add the shallots and cook for 5 minutes or until the shallots are tender and lightly browned. Add the spinach and cook for another 3 minutes or until the spinach is wilted.
9. Drain the cherries and add them to the spinach mixture.
10. Add the couscous and stir to combine.
11. Add the pepper and sherry vinegar and stir to combine.

12. Fill each butternut squash with the couscous mixture.
Place on the foil lined sheet pan and re heat in a 375 degree oven until the squash is heated through. Serve.

FINAL RESULT..isn’t it gorgeous? I got fancy and added some crumbled feta and pomegranate seeds too!

Recipe #2:  Cauliflower With Pumpkin Seeds, Brown Butter and Lime  (original recipe from Bon Appetit)

Ingredients

2 tablespoons olive oil, divided
1 large head of cauliflower
Kosher salt, freshly ground pepper
2 tablespoons unsalted butter
¼ cup raw shelled pumpkin seeds
½ teaspoon crushed red pepper flakes
¼ cup chopped fresh cilantro, plus leaves with tender stems for serving
1 tablespoon fresh lime juice

DIRECTIONS
Preheat oven to 450°.

1. Coat a large rimmed baking sheet with 1 Tbsp. oil.

2. Slice cauliflower and arrange cauliflower slices in a single layer on prepared baking sheet. Drizzle with 1 Tbsp. oil and season with salt and pepper. Roast until underside is deeply browned, 20–25 minutes. Turn cauliflower over, season with salt and pepper, and continue to roast until other side is dark brown and crisp, 15–20 minutes longer.

3. Melt butter in a small skillet over medium.

4. Add pumpkin seeds, bring to a simmer, and cook, swirling pan occasionally, until pumpkin seeds are toasted and butter is browned and smells nutty, 6–8 minutes.  (it’s freakin’ delicious)

 

Remove from heat and add red pepper flakes; let cool 10 minutes. Add chopped cilantro and lime juice; season with salt and pepper.

5. Arrange cauliflower on a serving platter and drizzle with dressing. Serve topped with cilantro leaves.

FINAL RESULT

I would make both of these recipes again but I know myself and will be scouring Pinterest for more recipes to try. What on earth is wrong with me? ARGHH.

In fact we have guests coming over next weekend and I’ve already started looking at Pinterest for new recipes. Please take a peek at my Pinterest Food Board and tell me what you think!

Happy Cooking!!

 

One of my foodie friends finally launched a personal blog (www.onmytabletoday.com) and to celebrate this occasion I decided to make the first recipe he posted!

It was easy to make and a huge hit with my guests.

Here’s the recipe for Roasted Cauliflower with a Tahini Glaze (recipe from www.onmytabletoday.com)

Ingredients:

1 Cauliflower
4 Tbsp Olive oil
salt and pepper

For the glaze:
4 Tbsp Tahini
2 Tsp Garlic, minced
1 1/2 Tbsp Honey
2 Tbsp Sambal Oelek (Spicy Sauce) – I chose not to make mine spicy
4 Tbsp Hot water (to adjust glaze’s consistency)

Instructions:

1. Take the largest pot you own and fill it with water. Add some salt and let it come to a boil.

2. Immerse the cauliflower in the salted boiling water for no longer than 6-7 minutes. (ps I got distracted and boiled the cauliflower to death and had to go out and buy another cauliflower). USE A TIMER.

3. Once you remove the cauliflower from the boiling water, massage  it all over with olive oil and salt and pepper.

4. Broil the cauliflower for 5 to 7 minutes. (use a timer as you don’t want to burn it). Check on it every once in a while!!

4. Prepare the glaze and then massage the glaze all over the cauliflower (this is the fun part)

6. Broil the cauliflower once again for another 6-7 minutes. (till it gets brown) USE A TIMER.

7. Top with pomegranate seeds and serve immediately.

Naturally it was such a hit that I decided to buy another cauliflower and try another recipe that I found online.

Roasted Cauliflower with Lemon Tahini Sauce – (original recipe from the Vegetarian Times)

1 large head cauliflower, cut into 1-inch florets (about 1 ½ lb.)
4 tsp. olive oil, divided
2 cloves garlic, minced (about 2 tsp.)
2 Tbs. tahini
1 Tbs. lemon juice
¼ tsp. salt
1 Tbs. chopped parsley
1 tsp. toasted sesame seeds

1. Preheat oven to 425 degrees.

2. Toss cauliflower with 2 tsp. olive oil, and season with salt. Spread on large cookie sheet, and bake 12 to 15 minutes, or until cauliflower is fork-tender and slightly browned.

3. Meanwhile, heat remaining 2 tsp. olive oil in small saucepan over medium heat. Sauté garlic in oil 1 to 2 minutes, or until fragrant. Stir in tahini, lemon juice, 5 Tbs. water, and salt. Simmer over low heat 1 to 2 minutes. Remove from heat.

4. Spoon over the cauliflower or broil for 5 minutes. You don’t have to put it back in the oven- but I did and it was delicious. Sprinkle with parsley and sesame seeds, and serve.

Happy Cooking!!

 

Everytime I have guests, I receive a lot of compliments about my salads. I use to think that the secret to a great salad is to make homemade dressing but lately I’ve been thinking that there is a lot more to it.

So I decided to ask my twitter friends (tweeps) “what’s your secret to making a great salad” and here’s what they wrote:

@MuskokaRx Broccoli @yyzsportsmedia fresh ingredients @mominc toasted nuts. Or goat cheese. Any cheese really, now that I think of it  @IraKates building flavours @Upaya_Naturals Our #raw sprouted croutons @SharonDV Bacon @ChickyMara crisp cold lettuce. Great dressing. Everything is better with croutons @TheBumpercrop local greens, grainy mustard @Winemakersboots vinegar and something cool like Montrefort cheese and Bizjak pears @Table17 Bacon @foodNURD I’m a big fan of adding candied walnuts/pecans to salads. Great texture/flavour contrast @elisecooks Dry Greens! Something crunchy. Something fruity. The right ratio of salad to dressing @Forkin_Healthy very clean, organic mixed greens. Fruit and cheese too. Maybe nuts or seeds. But clean spun is #1….and it rhymes!

I then took some of the above advice and  made a plate of goodies that I was going to add to a bowl of plain mixed greens. I prepared: chopped apple, pomegranate seeds, dried blueberries, pecans, herbed goat cheese, fresh thyme, blood oranges and roasted dried garlic (that I recently discovered).

Here’s the result:

I will be serving this for dinner Friday Nite and I have no doubt that it will be inhaled. In the event you are wondering what type of dressing I am going to use – please visit again – as I will be blogging about dressings in the near future. Please also take a minute to visit Life Made Delicious for more great salad recipes.

Disclosure: I am part of the Life Made Delicious Connector Program and I receive special perks as part of the affiliation with this group. The opinion on this blog are my own.

I was strolling through Loblaws and noticed a pomegranate machine that helps de-seed that beautiful (but annoying) fruit.

I took a photo and tweeted…”has anyone seen this machine? does it work?”.

To my surprise, a handful of people responded.

So guess who went running back to The Superstore in my neighborhood later that nite? ME.

I bought the pomegranate machine ($5.99)  and two pomegranates and  ran home to test it out. (I know  I know, I have too much time on my hands).

I got home and followed the simple and easy instructions.

a) take off the crown and slice the pomegranate in half.

b) place the pomegranate on the plastic gizmo with holes (flat side down)

c) put the rubber dome on top.

d) get a spoon and bang bang bang a few times

e) VOILA – pomegranate without the MESS.

OH HOW I LOVE Kitchen Gadgets.

Especially ones that cost $5.99 and WORK.

I went back to Loblaws to buy 5 more (I have a few foodie freinds..LOL) and sadly they didnt have it in that particular store. Will need to return to the store in my neighborhood to grab them before they are out of stock.

Happy Kitchen Gadgets!!

For further info: Check out the Pomegranate Tool website