CTV morning live recipes
Hey there! Thanks for inviting me into your home this morning (or whenever you watched my segment)!
Below are the three recipes that I showcased on TV, but as I’m sure you saw, I have a ton of delicious and nourishing recipes here on my website, so when you’re finished here, head on back to my Recipes page and I’m sure you’ll find something else that appeals to you! Be sure to let me know how it turns out!
Avocado Pea Dip
This dip is a super healthy and delicious snack! It’s full of healthy fats from the avocados and peas are a great source of plant-based protein and fibre. It will help keep you full and feeling satisfied. It’s a fresh tasting dip that makes a great snack or appetizer!
1 cup frozen peas
1 avocado, cubed
Juice and zest from 1 lemon
1 clove garlic, minced
Sea salt and pepper to taste
1) Fill a medium sauce pot with water and bring to a boil. Once it’s boiling, add a few pinches of sea salt and drop the peas in. Let the peas cook for 3-4 minutes, or until just soft and bright green. Drain the peas and immediately run them under cold water to stop the cooking process. Let peas soak in a bowl of cold water while you prepare the other ingredients.
2) To a large bowl add the cubed avocado, lemon juice and zest and garlic cloves. Add the peas to the bowl with the other ingredients and use a fork or potato masher to mash everything together. You can use a food processor for this step, but I like the texture from the peas so I prefer not to puree it smooth!
3) Once everything is mashed to the consistency you want, season with salt and pepper to taste. Serve with veggie sticks or crackers!
Fennel Citrus Coleslaw
This salad is a fresh take on coleslaw! It’s super crunchy and the fennel adds a really interesting flavour that pairs so well with the citrus. It also works really well when you make it ahead of time! The vinagrette softens and marinates the vegetables as it sits so I definitely recommend making it at least a couple of hours before serving!
1 medium sized fennel bulb
1.5 cups cabbage (I like to use a mix of purple and green cabbage for some colour variation)
1 orange, segmented*
1 tbsp fresh mint leaves
2 tbsp orange juice (there should be enough remaining from when you segment the citrus)
1 tsp apple cider vinegar
3 tbsp olive oil
Small squeeze of honey (optional)
Salt and pepper to taste
*If you’re not sure how to segment an orange, I would suggest watching a quick video online! You could just peel the orange normally and chop it into smaller pieces, but segmenting it removes the pith and tough membranes so it just works a lot better in a salad like this.
1) Using a mandolin slicer, slice the fennel bulb and cabbage into thin shreds. If you don’t have a mandolin, use a knife and slice the fennel and cabbage as thin as you can. Add the veggies to a large salad bowl.
2) To the bowl, add the citrus segments and mix well to combine.
3) Whisk the orange juice, ACV, olive oil and honey together; season with salt and pepper to taste. Start by adding a couple tablespoons of the vinaigrette over the veggies and toss well to combine. You can always add more dressing to suit your preferences. Just before serving, chop or tear the mint leaves and add to the salad, toss to combine.
4) Let salad sit for at least 30 minutes before serving! Any leftover salad will be good for up to 5 days!
Asparagus Caprese Salad
A healthier version of this fan-favourite salad! Adding the asparagus is a great way to bump up the nutritional profile of this salad. The added fibre and nutrients from the asparagus makes it more filling as a salad on it’s own but it still works perfectly as a side dish to your favourite protein.
1 bunch asparagus, woody ends removed and chopped into small pieces
1 cup cherry tomatoes, halved
1 cup bocaccini mozzarella
2 tbsp fresh basil leaves
1 tsp fresh lemon juice
2 tsp balsamic vinegar
2 tbsp olive oil
Sea salt and pepper to taste
1) Fill a medium sauce pot with water and bring to a boil. Once it’s boiling, add a few pinches of sea salt and drop the asparagus pieces in. Let them cook for 3-4 minutes, or until just soft and bright green. Drain the asparagus pieces and immediately run them under cold water to stop the cooking process. Let them soak in a bowl of cold water while you prepare the other ingredients.
2) While the asparagus is cooling in the water, add the cherry tomatoes to a large bowl along with the mozzarella and basil leaves.
3) Whisk the lemon juice, balsamic vinegar and olive oil in a small bowl until well combined. Add the asparagus to the bowl with the tomatoes and mix well.
4) Drizzle the dressing over top and toss once more so everything is coated well. Season with a few pinches of salt and pepper to taste and serve!