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Recipes We Love

Vegan Poke Bowl

10/19/2021

 
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Adapted from Simple Veganista - Vegan Poke Bowl (aka Tofu Poke Bowl) features tender tofu and onions marinated in a delicious ginger-soy sauce and paired with rice, red cabbage, cucumber, and avocado for a quick and easy meal bowl!  Perfect for lunch, dinner or make ahead meals, and can be whipped up in as little as 20 minutes.

INGREDIENTS:
Tofu Poke
  • ¼ to ⅓ cup tamari, coconut aminos or soy sauce
  • 1 tablespoon rice vinegar or lime juice
  • ½ tablespoon sriracha
  • 1 teaspoon sesame oil
  • 2 cloves garlic, smashed and finely chopped or finely grated
  • 1 inch piece ginger, peeled and finely chopped or grated
  • ⅓ sweet onion, julienned
  • 14 oz block organic tofu (firm or extra firm), cut into ½ inch cubes

Bowl Additions - Vegetables
  • ½ cucumber, sliced
  • 3 – 4 radishes, sliced
  • ¼ red cabbage, shredded
  • 1 avocado, diced or sliced
  • 1 tablespoon sesame seeds, toasted or black
  • 2 scallions, white and green parts, sliced thinly
  • ⅓ cup cilantro, roughly chopped
  • 1 ½ cups cooked quinoa, brown rice or cauliflower rice

INSTRUCTIONS:
  1. Prep tofu: Drain the tofu and place it on its side, cut in half down the long side. Place on a clean dish cloth or between paper towels and gently press to soak up some of the moisture. Dice the tofu into ½ inch cubes.​​
  2. Marinate: In a medium bowl or shallow dish, combine the soy sauce, sriracha, sesame oil, garlic, ginger and sweet onions. Toss in the tofu and let rest in for 10 minutes.
  3. Prep the remaining ingredients and assemble your bowls
​
Check out Simple Veganista for more recipes
​
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Jamie Oliver's Roasted Roots and Halloumi Traybake with Zucchini Tangles

10/5/2021

 
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For Adapted from Jamie Oliver - “The kids’ favourite dinners are always the traybakes – we cannot get enough of them in our family! Our trick for keeping it fresh is to combine roasted ingredients with fresh ones and to top them with a good sauce or pesto, giving a mix of temperatures as well as textures. We use a spiraliser to create the vegetable tangles. ” 

INGREDIENTS:
  • 800 g mixed root veg , (potatoes, carrots, parsnips, beetroots)
  • 2 red peppers
  • 1 small broccoli , or cauliflower
  • olive oil
  • 250 g halloumi cheese
  • 1 zucchini , (or 1 cucumber, 2 carrots or 2 beetroots)
  • 1 large eating apple
  • 100 g lettuce , or spinach
  • 4 tablespoons quality green pesto

INSTRUCTIONS:
  1. Preheat the oven to 200ºC/400ºF.
  2. Scrub the root veg and cut into bite-sized pieces along with the peppers, discarding the seeds. Cut the broccoli or cauliflower into florets.
  3. Spread the veg out in a large roasting tray, drizzle with 3 tablespoons of oil, season with sea salt and black pepper and toss well to coat. Roast for 20 minutes, or until the vegetables are tender and coloured.
  4. Cut the halloumi into 2cm pieces and scatter over the veg. Switch the oven to grill, increase the temperature and grill for 5 to 10 minutes, or until the cheese is soft and golden.
  5. Spiralize the zucchini (or other chosen vegetables), then core and finely slice the apple. Combine the apple with the roasted veggies, then stir through the zucchini and spinach.
  6. Mix the pesto with 2 tablespoons of oil and drizzle over to serve.
​
Check out Jamie Oliver for more recipes
​
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Tempeh Vegan Burrito Bowl

9/10/2021

 
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For Adapted from Live Eat Learn - A flavour packed (and easy to make) vegan burrito bowl with Tex Mex veggies, tempeh taco meat and low carb cauliflower rice!

INGREDIENTS:

For Burrito Fillings
  • cauliflower rice 425 g
  • 1/2 a bunch of fresh cilantro
  • 1 tsp of olive oil
  • 1 15-oz can black beans drained, 425 g
  • 1 15-oz can corn drained, 425 g
  • 1/2 cup chopped red onion
  • 3 cups chopped lettuce 200 g
  • 1 avocado sliced
  • 1 bell pepper sliced

For Tempeh Taco Meat
  • 1 8-oz package tempeh 226 g
  • 1 Tbsp olive oil 15 mL
  • 1 Tbsp cumin
  • 1 tsp each salt, smoked paprika, chili powder
  • 1 clove garlic minced
  • 3 Tbsp tomato paste 45 g
  • 2 Tbsp water 30 mL

For Sauce
  • ¼ cup vegan or regular mayonnaise 60 g
  • 1 tsp adobo sauce from a jar of chipotle peppers
  • ¼ tsp lime juice

INSTRUCTIONS:
  1. Prep: Cook cauliflower rice with olive oil & cilantro (15 minutes). Prepare all Burrito Filling ingredients.
  2. Tempeh: Roughly grate tempeh. Heat oil over medium/high in a large saute pan. Add tempeh and cook until lightly browned, about 5 minutes. Add spices, salt, garlic, and tomato paste. Cook another 5 minutes, then add the water and cook just until water has evaporated.
  3. Sauce: Stir together all Sauce ingredients.
  4. Serve: Evenly distribute lettuce and cauliflower rice into serving bowls, topping with veggies, beans, tempeh taco meat, and sauce.

Check out Live Eat Learn for more recipes
​
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Blackberry Basil Salad with Spinach & Almonds

9/3/2021

 
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Adapted from Feasting at Home - A simple recipe for Blackberry Salad with Basil and Arugula sprinkled with crumbled goat cheese, toasted almonds and a maple-balsamic dressing. A light and delicious summer salad!

INGREDIENTS:

For the Salad:
  • 5 ounces baby arugula (or spinach)
  • ¼ cup thinly sliced red onion
  • 1–2  cups fresh blackberries
  • ⅓ cup crumbled goat cheese
  • ¼–1/2 cup toasted slivered almonds (or sub maple pecans) 
  • ¼ cup basil leaves- torn 
  • optional: 1 tablespoon fresh chive or onion blossoms

For the Balsamic Vinaigrette:
  • 3 tablespoons olive oil
  • 2 1/2 tablespoons  balsamic vinegar
  • 2 teaspoons maple syrup (or honey)
  • 1/2 tsp salt
  • 1/2 tsp pepper

INSTRUCTIONS:
  1. Make the dressing- whisk all ingredients in a small bowl.
  2. In a large bowl, place arugula, basil and onions. Toss with just enough dressing to lightly coat ( you may not need all). Feel free to add the remaining ingredients and toss or plate individual portions.
  3. If plating: place the dressed greens onto plates. Top with blackberries, goat cheese, a few basil leaves, almonds and blossoms.
  4. Add a drizzle of balsamic glaze- optional.
  5. Serve immediately!

NOTE:
*Feel free to assemble the salad ahead, refrigerate and toss with the dressing right before serving.


Check out Feasting at Home for more recipes
​
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Vitamin Glow Warm Squash Salad

8/30/2021

 
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Adapted from Oh She Glows - This cozy salad is a great way to use up any veggies lurking in the back of your fridge— Toss them on the pan to roast with a big batch of squash so there's plenty of leftovers for the next few days. The extra veggies and dressing make for a really quick reheat-and-serve lunch. 

INGREDIENTS:

For the Butternut Squash:
  • 1 medium butternut squash
  • 1 tablespoon (15 ml) oil of choice
  • Fine sea salt

For the Garlic-Dijon Vinaigrette:
  • 1 small (3 g) garlic clove
  • 1/4 cup (60 ml) apple cider vinegar
  • 1/4 cup (60 ml) grapeseed oil (or other light-tasting oil)
  • 2 teaspoons (10 ml) fresh lemon juice
  • 2 teaspoons (10 ml) Dijon mustard
  • Fine sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon (15 ml) pure maple syrup, or to taste

For the Salad: 
  • 1 (5-ounce/142 g) package baby romaine or mixed greens
  • 1 large (270 g) avocado, pitted and sliced
  • Heaping 1/2 cup (65 g) chopped walnuts*
  • 2 tablespoons (18 g) hemp hearts
  • Salt, pepper, and garlic powder, for garnish


INSTRUCTIONS:

  1. For the butternut squash: Preheat the oven to 400°F (200°C), and line a large baking sheet with parchment paper. Peel, halve, and seed the squash. Slice the squash into 1/2-inch wedges. Transfer to the baking sheet and toss with the tablespoon of oil. Spread the squash into an even layer and season generously with salt. Roast for 30 to 40 minutes, flipping once halfway through until the squash is fork tender and lightly browned.​
  2.  Meanwhile, prepare the Garlic-Dijon Vinaigrette: Finely grate or mince the garlic and place it into a small glass jar. Add the vinegar, oil, lemon juice, Dijon, salt, pepper, and maple syrup. Secure the lid and shake vigorously until combined. Taste the dressing and adjust the oil, salt, and maple syrup, if desired. You can also make the dressing in a blender or food processor, if you’d prefer.
  3.  When the squash is nearly finished roasting, begin building your salad bowls: Portion 2 to 3 handfuls of the baby romaine/mixed greens into four large shallow bowls. Drizzle a tablespoon of dressing over each bowl and toss until the greens are fully coated.
  4.  Divide the sliced avocado, walnuts, and hemp hearts into four portions, and evenly distribute on top of each bowl.
  5.  When the squash is finished roasting, transfer several wedges directly from the pan to the top of each bowl. Finish each salad with a sprinkle of salt, pepper, and garlic powder, as well as a final drizzle of dressing. Serve immediately.

TIP:

* Feel free to use toasted walnuts, if you prefer, but rest assured that raw work wonderfully too!
You can absolutely make this salad for a single portion too! To build just one salad, I suggest portioning each ingredient as follows: approximately 2 handfuls of greens, 1/4 of a large avocado (sliced), 3/4 cup warm roasted squash, 1 to 2 tablespoons vinaigrette (to taste), 2 heaping tablespoons of chopped walnuts, and 1/2 tablespoon of hemp hearts.
Any leftover squash can be easily reheated over the next few days. Here is how I like to warm up leftover roasted squash: Coat a large skillet with oil and add your leftover cooked squash with a pinch of salt. Sauté over medium-high heat for about 5 minutes, until warmed through.

NUTRITION INFORMATION:


Serving Size 1 of 4 bowls | Calories 510 calories | Total Fat 40 grams
Saturated Fat 4.5 grams | Sodium 390 milligrams | Total Carbohydrates 44 grams
Fiber 12 grams | Sugar 10 grams | Protein 8 grams


Check out Oh She Glows for more recipes
​
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Get a personalized nutrition plan to gain clarity and improve your health

A TARGET Nutrition Plan takes a personalized, evidence-based approach to help you make better choices.  Have our nutritionists assess what you are currently doing and provide you with a personalized plan (including meal plans).  Everything you need to transform your diet.

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Chickpea & Lentil Taco Salad Meal Prep Bowls

8/4/2021

 
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Adapted from She Likes Food - These Chickpea and Lentil Taco Salad Meal Prep Bowls are healthy, filling and delicious!  They’re packed with protein and topped off with a refreshing yogurt dressing and crispy tortilla strips. 

INGREDIENTS:
  • 1/4 teaspoon olive oil, or your favourite oil
  • 1 cup cooked chickpeas
  • 1 cup cooked lentils
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt, or less if desired
  • 2 cups corn kernels
  • 4 cups mixed greens or chopped lettuce
  • 1 cup diced tomatoes
  • 1/4 cup diced red onion
  • Other optional toppings: salsa, jalapeños, cilantro, black olives

Crispy Tortilla Strips:
  • 4 corn tortillas
  • cooking spray
  • Salt
  • Paprika
  • Garlic powder

Greek Yogurt Ranch:
  • 1 cup non-fat Greek yogurt, or non-dairy yogurt of choice
  • 1/4 cup diced cucumber
  • 1 tablespoon chopped basil
  • 1 tablespoon chopped dill
  • 1 tablespoon chopped green onion, or chives
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Juice of 1/2 lime
  • Salt, to taste

INSTRUCTIONS:
  1. Pre-heat oven to 375 degrees F.  Slice the tortillas into bite sized thin strips and place on a medium sized sheet pan.  Spray with cooking spray and season with garlic powder, paprika and salt.  Bake until crispy and just starting to brown, 7-10 minutes.  Let cool and then separate into 4 equal portions.  Store in an airtight container or ziplock bag on the counter.
  2. Add all dressing ingredients to a blender and blend until creamy.  Separate dressing into 4 small containers in equal amounts and store in the refrigerator.
  3. Heat a large skillet over medium heat.  Add olive oil, chickpeas, lentils and all the spices.  Mix until combined and cook until heated through (to let the spices develop) about 5 minutes.
  4. Assemble bowls: I like to use these glass meal prep containers, but you could use any kind you like.  In each container add, 1/2 cup chickpea/lentil mixture, 1/2 cup corn, 1 cup lettuce, 1/4 cup tomatoes and 1 tablespoon red onion.
  5. When ready to eat top with dressing, crispy tortilla strips and any other toppings you desire.

Check out She Likes Food for more recipes
​
​

Get a personalized nutrition plan to gain clarity and improve your health

A TARGET Nutrition Plan takes a personalized, evidence-based approach to help you make better choices.  Have our nutritionists assess what you are currently doing and provide you with a personalized plan (including meal plans).  Everything you need to transform your diet.

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Easy Fruit Salad - Vegan, Paleo, Keto, Whole30

6/25/2021

 
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Adapted from Life Made Sweeter - This Fruit Salad is easy to make with fresh seasonal fruit and a simple lime dressing. It’s a quick and healthy snack, breakfast, side dish or dessert and perfect for summer barbecues and potlucks! If you’re crunched for time, this is the perfect 10-minute fruit salad to prepare. Vegan, paleo with low carb, keto and Whole30 options.

INGREDIENTS:
  • 1 1/2 cups strawberries washed, dried, hulled and thinly sliced
  • 1 cup fresh blackberries washed and dried
  • 1/2 cup fresh raspberries washed and dried
  • 1/2 cup fresh blueberries washed and dried
  • 1 mango peeled and diced - omit for keto
  • 1 cup green grapes stems removed, washed and dried - omit for keto
  • 1 cup cherries stems removed, washed and dried
  • 2 tablespoons lime juice , use lemon if preferred
  • 1 tablespoon pure maple syrup can also use liquid monk fruit for a lower carb option or preferred sticky liquid sweetener of choice - omit for Whole30
  • 1 fresh mint chopped thinly, optional

INSTRUCTIONS:
  1. Combine the strawberries, blackberries, raspberries, blueberries, mango, grapes, cherries together in a large bowl.
  2. Drizzle the liquid sweetener, lime juice and mint (if using) over the fruit and toss well to coat.
  3. Serve and enjoy immediately!

Check out Life Made Sweeter for more recipes
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Vegan Sushi Buddha Bowl with Nori

6/9/2021

 
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Adapted from The Happy Foodie - This texture-packed sushi Buddha bowl makes for a delicious and colourful lunch.  It includes vital nutrients and an array of different vegetables for you to enjoy! 

INGREDIENTS:
  • 150g cooked brown rice
  • 3 tsp rice vinegar
  • 1 sheet of dried nori, finely cut into strips with scissors
  • 2 tsp black sesame seeds
  • 2.5cm piece of fresh root ginger, peeled and grated
  • 150g frozen edamame beans, defrosted
  • 60g carrot, sliced into thick sticks
  • 90g firm tofu, cut into cubes
  • 70g cucumber, sliced
  • 1 spring onion, white part only, sliced lengthways
  • 3 radishes, trimmed and finely sliced
  • 50g sugar snap peas, finely sliced
  • handful of chives, finely chopped
  • handful of red amaranth leaves (optional)
  • 1/2 tsp wasabi paste​

​INSTRUCTIONS:

The Prep
  1. Mix the brown rice, 11⁄2 tsp of the rice vinegar, the nori, and 1 tsp of the black sesame seeds in a bowl. Set aside.
  2. Mix the ginger and the remaining 11⁄2 tsp of rice vinegar in a separate bowl.
  3. Transfer the rice mixture to a serving bowl, then arrange over the edamame, carrot, tofu, cucumber, spring onion, radishes, sugar snap peas, chives, and red amaranth (if using) in groups. Spoon on the wasabi paste, or serve it on the side, then sprinkle over the ginger mixture and the remaining black sesame seeds.

The Build
  1. Start with rice, edamame, carrot, tofu, cucumber, and spring onion
  2. Add in chives, radishes, sugar snap peas, and red amaranth. Finish with wasabi paste, ginger mixture, and black sesame seeds

Check out The Happy Foodie for more recipes

​
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Butternut Squash and Quinoa Mason Jar Salad

5/31/2021

 
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Adapted from Green Evi - A healthy, light, and flavourful butternut squash and quinoa mason jar salad with arugula and pine nuts.  It’s filling and satisfying and just a little vegan salad heaven.

INGREDIENTS:
  • 1/2 small butternut squash
  • 2/3 cup of cooked quinoa (or about 1/4 cup of dry quinoa)
  • 6–8 cherry tomatoes, halved
  • 2 cups of arugula
  • 1 purple onion, thinly sliced
  • handful of pine nuts
  • 1 tbsp tahini
  • 2 tbsp olive oil
  • 2 limes, juice
  • 1 tsp garlic powder
  • salt, pepper
​
​INSTRUCTIONS:
  1. Peel butternut squash and cut into bite-sized pieces. Arrange on a baking sheet in a single layer, season with garlic powder, salt and pepper. Bake for 20-25 minutes at 200°C/400°F, until squash is tender and lightly browned. Let them cool a bit.
  2. Meanwhile mix together tahini, olive oil, lime juice and pepper for the dressing.
  3. Assemble salads in 2 mason jars. Add dressing first, then butternut squash cubes, quinoa, tomatoes, onions, pine nuts and arugula on top. Enjoy!

Check out Green Evi for more recipes

​
Get a personalized nutrition plan to gain clarity and improve your health

A TARGET Nutrition Plan takes a personalized, evidence-based approach to help you make better choices.  Have our nutritionists assess what you are currently doing and provide you with a personalized plan (including meal plans).  Everything you need to transform your diet.

Learn More​​

Greek Chickpea Salad

5/7/2021

 
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Adapted from Skinny Taste - Greek Chickpea Salad, made with chickpeas, cucumbers, tomatoes, bell peppers, olives and feta is perfect to make ahead, for lunch for the week!

INGREDIENTS:
  • 15 ounce can chickpeas, rinsed and drained (Goya)
  • 2 cups diced Persian cucumber
  • 1 green bell pepper, sliced
  • 1 1/3 cups grape tomatoes, halved
  • 20 kalamata olives
  • 1/4 cup red onion, sliced lengthwise
  • 4 ounces fresh feta, sliced thick
  • Dressing:
  • juice of 2 fresh lemons
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons fresh oregano leaves, minced
  • 1/4 teaspoon kosher salt
  • freshly ground black pepper, to taste

​INSTRUCTIONS:

For meal prep:
  1. In each of 4 (4-cup) containers or bowls, arrange 1/3 cup chickpeas, 1/2 cup cucumber, 1/4 green pepper, 1/3 cup tomato, olives and red onion, top with Feta cheese.
  2. In a small bowl whisk the lemon juice, olive oil, oregano, salt and pepper.
  3. Serve about 1 1/2 tablespoons dressing with each salad.

Check out Skinny Taste for more recipes

​
Get a personalized nutrition plan to gain clarity and improve your health

A TARGET Nutrition Plan takes a personalized, evidence-based approach to help you make better choices.  Have our nutritionists assess what you are currently doing and provide you with a personalized plan (including meal plans).  Everything you need to transform your diet.

Learn More​​
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