Foodie Friday :: Guilt Free Labour Day

So it’s a long weekend, and you’re thinking… what can a little BBQ hurt? Right?

Well your waistline may disagree with you…especially if you’re taking liberty with your libations (*and servings)

Here are a few of my fave go-to PotLuck / Family style shareables, without the guilt or girth!

Dessert FIRST! (*it needs time to set!)
OMNOM Chocolate Pudding

Ingredients
2 tbsp arrowroot powder
2 cups low-fat plain (*or chocolate) unsweetened almond milk, divided
1/4 cup organic evaporated cane juice
1/3 cup unsweetened cocoa powder
1/2 tsp pure vanilla extract
1/4 cup dark chocolate chips (70% cocoa or greater)
2 tbsp dark chocolate curls or shavings for garnish (70% cocoa or greater), optional

  1. In a small bowl, stir together arrowroot and 2 tbsp almond milk until no lumps remain. Set aside.
  2. In a medium saucepan, whisk remaining almond milk, cane juice, cocoa and vanilla until combined. Bring to a simmer on medium heat. Add chocolate chips and stir until completely melted, 2 to 4 minutes.
  3. Add arrowroot mixture, whisking constantly until thickened, 45 seconds to 1 minute.
  4. Divide among serving dishes and refrigerate until set, about 1 hour. If desired, garnish each with chocolate curls, dividing evenly

Salad Course!
SUMMER ASIAN SALAD

Ingredients
1/2 shallot, minced
2 tbsp rice wine vinegar
1 tbsp 100% apple juice
2 tsp extra-virgin olive oil
1/4 tsp fine sea salt
1/8 tsp ground black pepper
1 large Nashi (*asian Pear)
1 oz arugula leaves (about 2 cups)
1 cup edamame beans (shelled)

  1. In a medium bowl, whisk together shallot, vinegar, juice, oil, salt and pepper; set aside.
  2. Cut pear crosswise (through core) into thin slices, discarding seeds. Arrange pear slices on a platter and drizzle with about half of dressing.
  3. Add arugula to bowl with remaining dressing and toss. Arrange arugula on top of pears, top with edamame, and serve.

Star Attraction!
GRILLICIOUS Mahi Tacos!

Just to save some space > I posted this recipe on my OLD BLOG, last National TACO Day. You can find the recipe HERE

* For my vegetarian/vegan readers, you can subsitute the MahiMahi with either Extra-Firm Tofu “steaks” (*marinate them in the same manner as the fish) or if you’re not about that Soy Life, I love using a solid piece of Medium Coconut “meat”.

The flesh of the coconut when it’s transitioning between young/green and mature/brown coconut. Water is still available in the core, but it has begun to occlude.
My South coast/West Indian/ Asian readers definitely have the advantage of freshness and ability to procure this. Another substitute option is Eggplant or Zucchini.

Last but not Least, What’s a party without some DRANKS!
Easy-Squeezey Citrus Breeze-y
Ingredients
1/2cup Fresh squeezed lemon juice
1/2cup Fresh squeezed blood orange juice
handful of mint leaves
1/4cup succanat
1 lemon – sliced into wheels
1/2 blood orange sliced into wheels
1/2 blood orange or grapefruit, sliced for garnish
2 trays of ice
Optional > 2 bottles bubbly San Pellegrino
OR > 3/4 bottle GOOD vodka, 1 bottle bubbly San Pellgrino

  1. In a pitcher, muddle mint, sliced lemon & orange wheels and succanat
  2. Mix citrus juices and San Pellegrino, and 1 tray of Ice. Pour into the pitcher.
  3. Add Vodka, or additional San Pellegrino.
  4. Serve in tumblers, with addtional ice, and garnish with fruit slices.

Enjoy the weekend! Eat INTELLIGENTLY! Drink RESPONSIBLY!

Yes Monday is a “holiday” but your health & fitness goals will still be waiting for you at work…on Tuesday…

Cheers, Mia