Favourite Restaurants of the Moment

Favourite Recipes

All Photos Shot & Edited by:

Melissa Ramos of www.SexyFoodTherapy.com

Vegetarian Spring Kale Salad

(inspired by Sexy Food Therapy's “Killer Kale Salad”)

1/2 bunch fresh kale
1 Tbsp. (15ml) olive oil  
1 clove garlic, sliced
1 beet, peeled and shredded
1/2 avocado
1 carrot, shredded
2-3 Tbsp. (30-45ml) light feta cheese

Dressing:
1 Tbsp. (15ml) EACH tahini paste and maple syrup  
2 Tbsp. (30 ml) cider vinegar
Water to liquefy

Cut up kale as you would a head of lettuce. Heat olive oil in fry pan and saute garlic on med-high heat. Throw in kale and sauté until wilted and bright green. Remove from pan and let cool.  

Mix all dressing ingredients together until dressing is to desired texture. (Add a bit of water if too thick).

On a plate combine kale, carrots, beets, avocado and feta. Toss with dressing.

Serves 1.

Protein: 14 grams

Fat:  27 grams

Garlic Shrimp with Mango Avocado Salsa

5 13/15 Shrimp

1 Garlic Clove

1 Tsp Olive Oil

1 Shallot

1/8  cup White Wine

1 cup Boston Bibb Lettuce

¼ Avocado

8 Cherry Tomatoes

¼ Mango

1 Tbl Chopped Red Onion

Juice of 1 Lime (lemon can substitute – just taste as you go because it’s stronger)

Cilantro (to liking)

Dressing:

1 Tsp Olive oil

1 Tsp White Wine Vinegar

Chop Avocado, tomatoes, mango and put in bowl.  Add red onion, lime juice and cilantro – mix and set aside.

Heat Oil in pan and add garlic and shallot.  When both are melted and light brown, add shrimp WITH shell and sauté for about 3 minutes, until just cooked.  Add white wine and continue to cook another 3 minutes until shrimp in pink and cooked through.

Combine Bibb lettuce with dressing.  Add shrimp to the lettuce.  Top with Mango Avocado Salsa and Enjoy!

Calories:  397

Protein: 27 grams

Fat:  18 grams

Sesame Seared Tuna over a Broccoli Mushroom Tamari Stir Fry

8oz Tuna loin or steak

Roasted Sesame Seeds

1 cup Broccoli Slaw

1 Portabello mushroom, thinly sliced

1 Clove of Garlic, chopped

1 Shallot, chopped

2 tbls Light Tamari

2 Tsp Olive Oil

Marinade:

1 Tbl Tahini

1 Tsp Sesame Oil

2 Tbl Rice Vinegar

1 Tbl Light Tamari

1 Tbl Fish Sauce

Water to loosen if necessary (not too much)

Combine all marinade ingredients until consistency is syrupy.  Marinade tuna for at least 1 hour, 3 hours max.

Heat 1 tsp of olive oil in pan.  Add shallots and garlic until garlic is golden and shallots are softened.  Add broccoli and mushroom.  Saute for 5-10 minutes on med high heat.  Add tamari and a splash of water if necessary.  Cook on low for another 5 minutes.

Meanwhile coat tuna in sesame seeds.  Heat 1 tsp in another pan – make sure to wait until pan is VERY hot.  Add tuna and sear each side for about 45 seconds each side to cook rare (or to your liking).  Remove tuna from heat and let stand for 2-3 minutes.  Slice tuna in thin strips.

On a plate add the vegetable mix, sliced tuna and you can use the pan juices from both the tuna and veggies to drizzle over top.  Enjoy!

Calories:  590

Protein:  65 grams

Fat:  28 grams

Favourite Foodie Links

The lovely Stella from www.foodjunkiechronicles.com is one of my favourite foodies in the city.  Her blogs are interesting, true and the girl can EAT.  Check it out :)

My partner in crime for many vlogs is Melissa Ramos, nutritionist extraordinaire but who doesn't take herself too seriously - kinda like me :)  Check her site out at www.sexyfoodtherapy.com

A girl with A LOT of character and she will tell it like it is!  Miss Jill Clark, loves food, fashion, social media - Check her out at www.jillclark.biz.  But get ready to hear the TRUTH about social media dos and don'ts!