“ManGO-Away-Cold-and-Flu” Salad!

A healthy diet should be naturally colourful!

A healthy diet should be naturally colourful!

You know how there are those few times during the year when everyone around you seems to be getting sick? Well, I am going through one of those times right now and I am proud to say that I still have not fallen sick. I have been taking preventative measures to ensure I remain cold/flu-free. In addition to taking oil of oregano daily while so many are sick around me, getting an adequate amount of sleep every night, and always staying hydrated, I have been having my “ManGO-Away-Cold-and-Flu” salad for dinner quite often lately. This high-in-vitamin-C and antioxidant-rich salad helps keep sickness away and is so yummy! I make this salad so often that I have never measured any of the ingredients. However, while making this salad for dinner last night, I measured the ingredients so that I could share the recipe with you all today! Enjoy!

One of my secrets to making a great tasting salad is using all organic ingredients! Organic produce just tastes better.

One of my secrets to making a great tasting salad is using all organic ingredients! Organic produce just tastes better.

Ingredients: 

  • 1 medium (red, white, or yellow) onion, diced
  • 2-3 small zucchini, diced
  • 1 teaspoon coconut oil
  • 1/4 teaspoon cumin powder
  • 1 teaspoon fine sea salt (or to taste)
  • 1 teaspoon chili powder (or to taste)
  • 1-2 pinches garam masala powder (optional)
  • 1/4 teaspoon turmeric powder
  • 1 ripe mango, diced
  • leaves from 1 head of green kale, roughly chopped
  • 1 scallion, chopped
If you are a salad lover like me, this recipe serves one.

If you are a salad lover like me, this recipe serves one.

  1. In a medium frying pan over medium to high heat, sauté the diced onion in coconut oil until translucent.
  2. Add the diced zucchini and spices (cumin powder, fine sea salt, chili powder, garam masala powder, and turmeric powder). Sauté everything until all the water that comes out from the zucchini evaporates.
  3. Place the chopped kale leaves in a large bowl and add the sautéed zucchini and onion mixture on top.
  4. Top off the salad with the diced mango and chopped scallion.
  5. Mix everything together. Allow the flavours to mix and mingle for 5 minutes and then enjoy!

XOXO,

Addy

Girls’ Night at the Luxury Bahia Principe Akumal: Arlequin Restaurant Review

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Excited for a girls’ night dinner at the Arlequin!

For our second dinner dining experience (if you have not seen the first one, go here), the men (Raj, his dad, his brother-in-law, his brother-in-law’s dad, and his nephew) went to La Gran Tortuga-Rodizio restaurant to indulge in a buffet of Brazilian grilled meats. Meanwhile, the ladies (Raj’s mom, his sister, his sister’s mother-in-law, and his niece) and I went to the Arlequin restaurant for fancy French cuisine. I loved this restaurant and this meal was one of my favourites during the trip! All of my courses were very flavourful, well presented, and perfectly portioned. I will recap of one of my favourite dining experiences on this trip, but first, I cannot resist sharing the little bit of monkey fun I had during this trip…

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Some monkey fun before dinner!

After some monkey business, the ladies and I were finally ready to head out for a girls’ night dinner…

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From left to right: Raj’s sister’s mother-in-law, his sister, his mom, and me. On our way to get ready for our girls’ night French dinner!

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From left to right: me, Raj’s mom, his sister, his niece, and his sister’s mother-in-law. Gorgeous ladies!

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The appetizer menu.

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The complimentary apéritif. I did not get a chance to jot down what was in it, but it tasted like a light sparkling dessert wine, which I absolutely loved! The maraschino cherry added a pretty and festive touch.

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The complimentary amuse-bouche. This was a bite-sized rice cracker that was made in-house and topped off with some kind of sauce. Although the presentation was beautiful, the taste and flavours were not very memorable. It was okay.

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“Smoked Salmon Paupiettes – with mushroom duxelle and caviar trio vinaigrette.” Although the smoked salmon was not of great quality (you can even tell by the pale pink colour and lack of marbling), the pile of sautéed minced mushrooms underneath made up for it. The mushrooms were so flavourful and hearty that the smoked salmon could have been omitted from this dish.

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“Lobster Velouté – with shrimp and sea bass quenelle” (before pouring).

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“Lobster Velouté – with shrimp and sea bass quenelle” (after pouring). I LOVED this soup even though there were no actual lobster pieces, the shrimp was mediocre in quality, and the sea bass quenelle was just alright. The creamy and extremely flavourful broth tasted like lobster and prawns and it was perfectly seasoned! I am not ashamed to say that I was literally licking my bowl afterwards.

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The main course menu.

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“Sea Bass Supreme – with sautéed vegetables instead of creamy rice, mushroom confit, and gravy.” While the seafood in the appetizers (the smoked salmon in the salad and the shrimp in the soup) were not great, the sea bass fillet in this main course was spectacular! It was super moist and flaky. Also, the sautéed vegetables were perfectly cooked al dente. Not only was this dish super tasty, but it was also super healthy and paleo-friendly!

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The dessert menu. Macarons are my favourite dessert. Since Arlequin is a French restaurant, when I saw stuffed “macaroons” (cookies of Italian origin made with desiccated coconut) on the menu, I knew that it was a typo and that they were actually referring to “macarons” (the French cookie sandwich). I did not even bother asking if it was a typo and just ordered the “Trilogy of Macaroons stuffed with Mocha and Salted Caramel Ice Cream”.

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“Trilogy of Macaroons stuffed with Mocha and Salted Caramel Ice Cream.” I was right! “Macaroons” was a typo and they were really referring to “macarons”, which are my favourite dessert! I was so thrilled! The macarons tasted heavenly! The meringue cookie parts were perfectly made and the filling was divine. The macarons were so wonderfully made that I did not even touch the ice cream, because I did not want to ruin what was on my palate with anything else.

I enjoyed dinner at the Arlequin more than dinner at Le Gourmet the previous night. My favourite dinner on the trip, however, took place the following night at a Japanese restaurant. Not only was it Raj’s and my one-year anniversary dinner, but that restaurant had the best food and service! I will share that dining experience in the next post, so stay tuned!

XOXO,

Addy

Luxury Bahia Principe Akumal: Le Gourmet Restaurant Review

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“Raddy” is back! Raj and I recently returned from our one-week vacation at the Luxury Bahia Principe Akumal all-inclusive resort in Riviera Maya, Mexico. We had a blast with his family and we managed to dine at five of the several à-la-carte restaurants there. Although this resort seems very popular (I have several colleagues who have visited this resort and we met many fellow Torontonians there along with many other Canadians, Americans, Europeans, Asians, and Australians), there were not many recent online reviews of the à-la-carte restaurants and their menus to help us decide which restaurants would best accommodate everyone’s dietary restrictions and preferences. So Raj booked all the dinner reservations blindly prior to the trip, hoping there would be something for everyone on the menus.
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While I was there, I made sure to take pictures of all the menus and of everything I ordered at the à-la-carte restaurants, so I could share them restaurant-by-restaurant on this blog to help future visitors with specific dietary restrictions and preferences decide with which restaurants to book dinner reservations. Let us start with the French restaurant, Le Gourmet

Wonderful ambiance.

Wonderful ambiance.

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Menu for the first two courses.

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The apéritif was lightly sweet and refreshing. It was a great way to prep the palate for all the food that followed. I cannot remember what was in it exactly, but it was alcoholic. There was a non-alcoholic version, which was also sweet and refreshing.

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Like the apéritif, the amuse-bouche was also a pleasant surprise and not on the menu. The salad and sauces were refreshing and tasty, but the gelée was too bland.

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“Fresh Salmon Salad – with a crown of shrimp in a citric vinaigrette, caper mousse and a mango emulsion.” This was not what I was expecting based on the description. I was expecting a bed of leafy greens with either slices of smoked salmon or chunks of freshly cooked salmon. Instead, there were no leafy greens and the salmon tasted like canned salmon flakes mixed with mayonnaise. The salmon and mayonnaise mixture was sandwiched between slices of avocado and then topped with shrimp. I found this “salad” to be too creamy and heavy for a first course.

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“Cream of Almond Soup – with a Serrano ham brunoise.” Raj’s mom and I ordered this, because we have never heard of an almond soup before and we were so curious. It was very tasty and smooth. It almost tasted like a cream of cauliflower soup with fine granules of almond throughout. Although I enjoyed it, I regretted not ordering the Shellfish Bisque soup like Raj did. I tried his and it was way tastier. His bisque tasted like a very flavourful prawn broth with a richer consistency and texture. I made him swap bowls with me for a bit, because his bisque was just that good!

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Main course menu.

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“Garden Vegetable Millefeuille – vegetables layered in thin leaves of pastry with fresh coriander and a smooth tomato coulis.” Once again, Raj’s mom and I ordered the same menu item, because we both were not in the mood for meat that day. We were both very disappointed in this dish, because we were expecting much more pastry for a “millefeuille”, which translates to “a thousand layers” in English. Instead, there were just two small triangular sheets of phyllo. However, the vegetables were perfectly cooked (al dente) and the tomato coulis added a nice touch of tangy sweetness.

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I forgot to take a picture of the separate dessert menu, but I ordered the papaya tart. It was layers of very thin papaya slices, which were lightly soaked in some kind of sweet syrup. The papaya slices were layered over a very thin pie crust and this was served with a scoop of vanilla ice cream. I did not have any of the vanilla ice cream, but the papaya tart was decent.

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My supplementation protocol was very different in Mexico. Instead of vitamin D being my must-have supplement as I was out under the sun so much, digestive enzymes were my must-have supplement with all the delicious food on the resort.

Even though I indulged more than usual at the resort, it was a vacation after all and, as you will see, I kept all my dinners at the à-la-carte restaurants on the lighter side. Digestive enzyme supplements were definitely crucial to surviving this vacation, but at least I got the majority of my vitamin D during this trip via sunlight instead of supplementation. 😛

Stay tuned for the other four à-la-carte restaurant reviews!

XOXO,

Addy

Gardening Fun!

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Out of both Raj and me, Raj definitely has the greener thumb. Every spring and summer, he grows a different variety of organic produce. I thought I would do a brief blog post to show you all what he is growing this year. I cannot wait to try the fruits of his labour!

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I will be sure to keep you all posted on the progress of his garden throughout the summer!

XOXO,

Addy

Raddy Recipe: Raj’s Mom Shows How to Cook Jackfruit Seeds!

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Both my dad and Raj’s dad LOVE jackfruit and would list it as one of their favourite fruits. Thus, Raj and I both grew up eating this fruit and we love it too. To me, this sweet and fleshy fruit tastes like something between a mango and a lychee. While my family would devour the tasty flesh of this fruit and toss away the seeds, Raj’s family would save the seeds and make delicious dishes with them. With jackfruit season upon us, I thought I would share one of Raj’s mom’s delicious jackfruit seed recipes.

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Recently, my parents bought some beautifully ripe jackfruit for Raj and his parents. When his mom told me she was going to save the seeds and cook with them, I was skeptical at first, because the seeds tasted so bitter and unpleasant in their raw state. However, when she cooked them in a simple stir-fry, they tasted delicious (similar to a cooked potato)! Not only are these seeds edible and tasty when cooked, but they are also a good source of vegan protein, vitamin A, vitamin C, minerals, and some B vitamins! I will never toss out the seeds from a jackfruit again! Here is Raj’s mom’s simple stir-fry recipe for jackfruit seeds (sorry for the lack of precise measurements, but like many mothers who cook a lot, Raj’s mom usually just “eyeballs” her measurements and goes by taste)…

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Raj’s Mom’s “Do-NOT-Throw-Away-The-Jackfruit-Seeds” Stir-Fry

Ingredients:

  • 1 cup fresh jackfruit seeds, each one cut in half
  • water to boil the jackfruit seeds
  • 1/2 cup frozen “Chinese potato” pieces (found in Indian grocery stores)
  • 1 medium red onion, diced
  • 1 teaspoon coconut oil
  • chili powder to taste
  • salt to taste
  • few cilantro leaves for garnish (optional)

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  1. Boil the fresh jackfruit seeds for 10-15 minutes or until tender. Then, drain and set them aside.
  2. In a pan on medium high heat, sauté the diced red onion with coconut oil until the onion pieces turn slightly brown and caramelize a bit.
  3. Add the halved jackfruit seeds and “Chinese potato” pieces into the pan and sauté them until everything is heated through.
  4. Add chili powder and salt to taste.
  5. Transfer stir-fry to a serving dish and serve immediately or garnish with a few cilantro leaves just before serving. Enjoy!

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The next time you eat jackfruit, I hope you save the seeds and try cooking with them! They are so delicious and nutritious!

XOXO,

Addy

Our First Visit to Square One Farmers’ Market!

Welcome to Square One Farmers' Market! Our first time here!

Welcome to Square One Farmers’ Market! Our first time here!

Last Sunday, Raj and I visited Square One Farmers’ Market for the first time before they wrap up on November 2nd. This year, the annual Square One Farmers’ Market in Mississauga runs on Sundays (June 1st through November 2nd) from 8AM to 4PM at the Mississauga Central Lions Club and on Wednesdays (July 23rd through October 29th) from 11AM to 8PM at the Mississauga Celebration Square. This farmers’ market is smaller than the St. Lawrence Farmers’ Market and the Evergreen Brick Works Farmers’ Market in Toronto. It also features less prepared foods than the ones in Toronto, so don’t expect much of a selection if grabbing breakfast, lunch, or snacks here. Nonetheless, Raj and I had a blast checking out all the fresh foods and chatting with the vendors.

The first thing that caught our eyes: a bushel of habanero chili peppers for $25! We LOVE chili peppers!

The first thing that caught our eyes: a bushel of habanero chili peppers for $25! We LOVE chili peppers!

Raj and I absolutely LOVE chilies and anything spicy! So a bushel of habanero peppers for $25 was the first thing that caught our eyes. Perfect for homemade chili sauce!

Such a great selection of fresh fall vegetables! Look at all those gorgeous and vibrant colours!

Such a great selection of fresh fall vegetables! Look at all those gorgeous and vibrant colours!

 

What's fall without fresh, local apples? So many varieties to choose from!

What’s fall without fresh, local apples? So many varieties to choose from!

 

Ontario grape season is almost over, so enjoy while you still can! Once the season is over, we'll be paying more for imported grapes. Boo!

Ontario grape season is almost over, so enjoy while you still can! Once the season is over, we’ll be paying more for imported grapes. Boo!

 

The freshly baked bread from COBS Bread smelled divine!

The freshly baked breads from COBS Bread smelled divine!

Although you can’t see it in the picture above, the bees seemed to love COBS Bread! More bees were buzzing around COBS than any other vendor. Their breads are baked fresh daily and any leftover breads are given to local charities. If you are sensitive or allergic to gluten, you can only enjoy the aroma of their breads unfortunately since COBS does not make any gluten-free products. However, all their traditional and artisan breads are free of any preservatives, sugar, dairy, and colouring.

The honey soap was handmade with local honey and it came in a variety of natural scents. The coconut scented one caught Raj's eye.

The honey soap was handmade with local honey and it came in a variety of natural scents. The coconut scented one was Raj’s favourite.

 

'Tis the season for local pumpkins and squashes!

‘Tis the season for pumpkins and squashes!

I love squashes for soups. Nothing like a warm bowl of homemade soup as the weather gets colder. Mmm…

We sampled almost every product from Alphonsa's Gourmet. The chili sauces were our favourite!

We sampled almost every product from Alphonsa’s Gourmet who sources most of their ingredients from the market. Their chili sauces were our favourite!

Raj and I are always immediately drawn to hot sauces. We just love chilies! So when we spotted the homemade chili sauces at Alphonsa’s Gourmet, we HAD to stop by to pick some up. We learned that most of the ingredients in their products are sourced from the market! It’s always great when companies use local products. The owners were very passionate about their products and ended up encouraging us to sample almost all their products. We tried almost everything (all their hot sauces, the Sweet Ginger BBQ Sauce, the Mango Lime Sauce, the Pineapple Peach Salsa, all four flavours of their homemade hummus, and more).

From Alphonsa's Gourmet, Raj picked up their Fiery Hot chili sauce and I picked up their Mango Pepper chili sauce. Happy customers!

From Alphonsa’s Gourmet, Raj picked up their Fiery Hot chili sauce and I picked up their Mango Pepper chili sauce. Happy customers!

Although everything tasted great at Alphonsa’s, we ended up getting hot sauces to add to our ever-growing collection. Raj decided on their Fiery Hot hot sauce (the hottest of all four hot sauces) and I decided on their Mango Pepper hot sauce. All their hot sauces are made with Scotch Bonnet peppers. While they are all quite spicy, they all have a nice balance of heat and flavour.

Raj and I signed the petition to protect the Greenbelt at the farmers' market that day. We got a reusable tote bag afterwards to help raise awareness.

At the market that day, Raj and I got a chance to sign the petition to protect Ontario’s Greenbelt. Afterwards, we got a reusable tote bag to help raise awareness.

Our last stop at the farmers’ market was a non-profit booth supporting the Greenbelt Foundation. We had a nice discussion about environmental issues with two supporters of the Greenbelt Foundation and we signed their petition to help protect Ontario’s Greenbelt. Our Greenbelt provides farmlands, local produce, forests, wetlands, fresh air, clean water, biodiversity and jobs, so it is important to keep the area protected.

All in all, we had a lot of fun at Square One Farmers’ Market. It was great meeting and chatting with all the vendors. Raj and I are hosting a dinner for friends this weekend, so the excursion was great for healthy dinner menu ideas! We will share what we end up making for the dinner in upcoming posts, so stay tuned!

XOXO,

Addy