Calgary, Alberta

Winter is Coming….Bring on the Soup!

October 7, 2016 0

What is one of the best things about the weather turning cold? Soup! This winter staple, often tossed aside during the hot summer months, is a tasty way to get in your veggies, warms you up from the inside, and makes your kitchen smell amazing! Bring on the cold temperatures, with this Tortilla Soup recipe.

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Processed with VSCO with a4 preset


Ingredients
• 2 tablespoons olive oil, plus more for frying
• 1 large onions, chopped
• 4 cloves garlic, minced
• 2 1/4 tsp. coarse kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon red chili flakes
• 1 teaspoon taco or fajita seasoning
• 5 cups reduced-sodium chicken broth
• 2 cans (28 oz. each) diced tomatoes
• Juice of 1 lime or 2 key limes
• 1 pound boneless, skinless chicken breast
• 5 small corn tortillas

Toppings (Per Serving)
• Tortilla Strips
• 1/4 avocado, sliced
• 1 tbsp sour cream
• 1 tbsp salsa
• ¼ cup grated Cheddar or Monterey jack cheese
• 1 tbsp chopped cilantro
• 1 sliced green onion
• 2 tbsp corn

Instructions

1. Preheat the oven to 250°C
2. Heat 1/2 tbsp. olive oil in a large pot (at least 5 qts.) over medium heat. Add onions and cook until translucent, around 10 minutes. Stir in the garlic, salt, cumin, and chile flakes and cook 2 minutes.
3. Add broth, tomatoes, and lime juice and increase heat to a gentle simmer; cook 20 minutes.
4. Cut tortillas half and then into 2-3” strips. Spread strips over baking sheet lined with parchment paper.
5. Mix 1½ tbsp olive oil with taco seasoning (we use Old El Paso), paint oil mixture over tortilla strips with a meat brush. Bake tortilla strips for 15-20 minutes.
6. Purée soup in batches in a blender. Return soup to pot and resume simmering. In a bowl, pull chicken breasts into pieces with two forks, or one fork and your fingers. Add to soup and simmer 5 – 7 minutes, until chicken is just cooked through.
7. Serve hot immediately after sprinkling with desired toppings.

Makes 5 meal-size 2-cup servings or 10 starter-size 1-cup servings

Category : Recipes


September 14, 2016 0

Looking for a delish way to use up the last of your garden zucchini? We’ve got you covered with this healthy (and yummy!) Zucchini Kung Pao recipe. Enjoy!

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Processed with VSCO with a4 preset


Photo credit: @estrubes

Ingredients

• 1 zucchini
• ½ chicken breast or 10 medium prawns
• 1/2 red bell pepper
• 1 carrot
• 1 teaspoon sesame oil
• 1 clove garlic, minced
• 1 tsp ginger, minced
• 2 tbsp crushed dry roasted peanuts
• 1 stalk green onion

Sauce

• 1 tbsp reduced sodium soy sauce
• 1 tsp hoisin sauce
• 2 1/2 tbsp water
• 1 tsp Sambal Oelek Red Chili Paste
• 1 tsp brown or palm sugar
• 1 tsp cornstarch

Instructions

1. Cut off the ends of the zucchini. Using a spiralizer fitted with the medium sized blade, spiralize the zucchini into long spaghetti-like strips. Break the spiralized noodles (zoodles?) into 10 inch pieces.
2. Mince the garlic and ginger.
3. Julienne the carrots and slice the peppers into about 2 inch slices.
4. Chop the peanuts and slice the green onion into ¼ inch pieces.
5. Defrost and slice the chicken into ¼ inch pieces or remove the tails from the prawns.
6. Simmer the garlic and ginger in the sesame oil for about 2 minutes.
7. Add the red pepper and carrots and sauté for about 5 minutes.
8. Add the chicken or prawns and cook for another 10 minutes, if using prawns cook until they are just pink.
9. While the vegetables are cooking whisk together the soy sauce, hoisin, water, chili paste, brown sugar and cornstarch.
10. Add the sauce mixture to the wok and simmer until boiling, turn down to low and add the zucchini.
11. Combine and then cook for about 2 minutes.
12. Remove from the heat and serve topped with the chopped green onion and peanuts.

Category : Recipes


July 12, 2016 0

Protein Pancakes

Hundreds of thousands of pancakes get served up to Calgarians and tourists during Stampede Week.  Planning to host a pancake breakfast yourself, but looking to keep it clean?  We’ve got your covered with this protein pancakes recipe, which makes eight servings (two pancakes per serving).

 

Ingredients

2 cups milk

¾ cup egg whites

1 ½ mashed bananas

3 tbsp chia seeds

3 scoops protein powder

1 1/3 cup whole-wheat flour or ground oats

1 ½ tsp baking powder

 

Optional Add-In’s + Toppings

Blueberries

Apple Rings + 1 tsp Cinnamon

Chocolate Chips or Carob Nibs

 

Instructions 

  1. Mix the milk, egg whites and chia seeds. Let stand for at least 20 min
  2. Add the mashed banana to the wet mixture.
  3. Combine the protein powder, whole-wheat flour and baking powder.
  4. Add the dry ingredients to the wet and mix until just combined.
  5. Preheat pan to medium heat and use coconut oil spray or oil to prevent pancakes from sticking
  6. Drop 1/3 cup of mix onto pan for each pancake

Category : Recipes


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