Sourdough Series

A series dedicated to bread.

I figured that I should make a series for sourdough bread. From toast to sammy's, to french toast... There is nothing sourdough bread can't do. In being on my list of foods that I eat every single day, you can rest assure that I keep the creativity flowing in how I like to top my bread! Happy eating.

You may notice, this toast combo, like many others, is sweet and salty. Salty being that I add salt to mostly everything. Salt is the spice of life. I'm not sure that's how the saying goes, but that's what I'm saying right now.

BBAE - Bread Before Anything Else.

You can really use whatever kind of bread you want for these toast combos. But if you have access to sourdough, do it. You will not look back.

Sweet & salty Toasting Part 1

Avo & fig gig

• 1 slice sourdough

• 1/4-1/2 avocado, thinly sliced

• 1/4 cup cottage cheese (I like 2% the best texturally)

• 1/2 tbsp hemp hearts

• 1/2 tsp salt, aka a sprinkle

• 1/2 tbsp honey, aka a drizzle

• 1 dried fig, chopped

Method

The order here can be changed up, but for optimal experience I would recommend stacking the toast in this manner;) (The layering of the salt IS important)

1. Toast your sourdough bread to your desired crispiness.

2. Thinly slice an avocado to cover your bread. about 1/4 a large one or 1/2 a small one.

3. Add a little sprinkle of salt onto the avocado.

4. Add cottage cheese on top of avocado.

5. Drizzle honey on cottage cheese.

6. Add another sprinkle of salt.

7. Finish by sprinkling hemp hearts and chopped fig on top.

8. Bite into this unbelievably delicious toast combo and make an utter mess while doing so.

Nutrition

approximate macros per toast

Calories: 289 Fat: 8.5g Carbs: 39g Protein: 15g

Maple Balsamic Chicken

This year, it’s time to take your protein intake seriously and fuel your body with meals that are as nourishing as they are delicious. Enter this balsamic chicken recipe - a simple yet flavourful dish that packs a powerful protein punch to keep you energized and on track with your goals. The tangy balsamic glaze paired with juicy, perfectly cooked chicken makes it an easy favourite for meal preps, family dinners, or a quick post-workout bite. Let 2025 be your year of taking protein seriously. Let's go.

This is my go-to chicken marinade that I use to prep my chicken each week. It's truly a game changer people!!

Maple Balsamic Chicken

Serves: 4

Time: 40 minutes

Ingredients

• 4 Boneless skinless chicken breast

• 3 tbsp maple syrup

• 2 tbsp olive oil

• 3 tbsp grainy dijon mustard

• 1/4 cup balsamic vinegar

• 1 tbsp dried rosemary

• 1 tsp salt & pepper

Directions

1. Add all marinade ingredients to a bowl and mix together.

2. Pour marinade into a large ziplock or bowl and add chicken breast into the ziplock.

3. Keep marinade in fridge for 3-8 hours.

4. Preheat oven to 375F.

5. Place chicken on baking sheet and bake for 30-40 minutes (depending on size and oven)

6. Chicken is done when internal temperature reaches 165F.

Salmon Poke Bowl

Looking for an easy yet impressive meal to wow your friends and family? Look no further! Whether you call it a deconstructed sushi bowl, a poke bowl, or a salmon rice bowl… I promise you’ll love it.

This dish easily ranks in my top 10 meals of all time. Trust me, if you’re not making it for anyone else, make it for yourself. You won’t regret it.

Protein

You can make this your own by using any protein of choice. Some of my favourites are salmon, shrimp, chicken, tofu, or ground chicken. You do you!

Toppings

Same goes for the toppings. This is a guide, not a requirement. Have fun with it!

Salmon Poke Bowl Recipe

Serves: 2 people - Customize quantities for more

Time: 30 minutes

Ingredients

• 1 cup sushi rice, cooked

• 1 tbsp rice vinegar

• 1 tbsp soy sauce

• 1 nori sheet

Salmon & Marinate

• 8 oz salmon

• 2 tbsp lemon juice

• 2 tbsp soy sauce

• 1 tbsp miso paste

• 1 tbsp honey

• 1 tbsp ginger & garlic

Toppings

• 1 small avocado

• 1/2 sliced cucumber

• Julienned carrots/radish

• 2/3 cup fresh mango

• 1/2 cup edamame

• 1 tbsp sesame seeds

• Pickled ginger

• Others: cilantro, soy sauce, hoisin, kimchi etc.

Directions

1. Marinade salmon for 2+ hours. (if you don't have time no stress, just pan fry with some oil, soy sauce ginger and garlic.)

2. Cook sushi rice according to package or in your rice cooker. (if you don't have one I highly recommend)

3. Once cooked add 1 tbsp rice vinegar to your serving, soy sauce, and nori sheet chopped up. (if you like Nori of course)

4. Prepare all of the toppings you wish to use. (Pro tip: use frozen edamame and microwave it with some water for 2-3 minutes, drain and top with salt)

5. Heat pan to medium-high heat

6. Cook salmon skin side up until golden (around 4 minutes)

7. Flip the fillet and reduce to medium heat

8. Let the salmon cook through for 5 more minutes

9. Top the salmon with a little drizzle of honey for added flavour and joy.

10. Top onto your rice bowl with all of your desired toppings.

11. Enjoy!

Nutrients

per 1 serving including toppings

Calories: 636 Fat: 33g Carbs: 53g Protein: 37g

Curry Lentil Salad

Whether you like lentils or not, I think this is your new go-to winter salsa fixation. I know it's mine.

This recipe makes for the perfect meal prep, the longer it sits (as in a couple of hours, NOT weeks) the better it will taste. So make it on Sunday afternoon and enjoy it for your lunches or snacks throughout the week!

I often give chickpeas the hype they deserve, now lentils... It's your turn.

How to spice it up

While not literally spicing it up. Your dressing has already got that covered. But in terms of how to making this salsa into a meal, I've got your back.

• Thick cracker with cottage cheese and salsa on top. (see above photo)

• On a bed of lettuce greens, with avocado, red onion, and some chicken or greek yogurt for added protein.

• With some tortilla chips for a true salsa moment.

• Add canned tuna on top for a delicious combo and extra protein.

Curry Lentil Salad Recipe

Yield: 10 servings 

Time: 10 minutes

Ingredients

• 1 can lentils

• 1 bell pepper, diced 

• 1 apple, diced 

• 1/2 cup raisins*

• 1/2 cup fresh parsley or cilantro 

• Optional: Top with avocado, pickled red onion, canned tuna, etc.

Dressing

• 3 tbsp olive oil 

• 2 tbsp Dijon mustard 

• 2 tbsp maple syrup

• 3 tbsp apple cider vinegar

• juice 1/2 lemon 

• 2 tsp curry powder 

• 1 tsp cumin 

• 1/4 tsp allspice 

• 1 tbsp cinnamon 

• 1 tsp salt, more to taste.

Method

1. Drain and rinse one can of lentils. Add to a large bowl.

2. Chop bell pepper, apple and parsley. Add to bowl with lentils, along with raisins.

3. Add all dressing ingredients to a bowl and whisk together to combine. (Make sure all of the dry spices are incorporated into the liquids.)

4. Add 1/2 of the dressing to the lentils and mix everything together.

5. Let sit in the fridge for at least an hour or more, this helps the flavours blend together.

6. Keep the remaining dressing for adding when you serve later, this helps it not get soggy overtime if you are meal prepping.

Serve with crackers, on bread with cottage cheese, on a bed of greens, add canned tuna into the mix, the customization potential is truly incredible. You know the drill - you can create your own happiness homie.

*Raisins go really nicely with this recipe, but chopped dates or dried cranberries would be great alternatives as well!

Nutrition

Per 1/10th of the recipe with all of the dressing

Calories: 123   Fat: 3g   Fiber: 4g   Carbs: 17g    Protein: 4g

Sweet Potato Nachos

You love nachos, veggies, and sweet potatoes, you will most definitely be all over this recipe. This recipe was inspired by a few big sweet potatoes in my fridge, and the rest is history...

These nachos can be a little messy, so I like to use a combined method of eating with my hands as well as a fork and knife. But in my opinion, food should be fun to eat, so enjoy the messiness! Or don't I can't tell you what to do.

Sweet potato is delicious as it adds a sweetness (duh), but you can totally use regular potato for this recipe as well! It might just be slightly less legendary.

Protein

You can use any protein source on top that suits your vibe. I like to use both black beans and chicken, but you could throw some crumbled tofu on top, more black beans, chickpeas, or ground beef... You do you homie.

PRO TIP: Use plain Greek yogurt as your dip instead of sour cream for an added hit of protein. 1. I don't think you'll even notice the difference and 2. We love that extra dose of protein in the form of a dip. It's brilliant.

Happy nacho-ing!

Sweet Potato Nachos Recipe

Servings: 4

Time: 35 minutes

For the Sweet Potato

• 1 very large sweet potato, or 2 smaller ones cut into thin chips

• 2-3 tbsp olive oil

• 1 tsp salt

For Everything Else

• 1 bell pepper, diced

• 1/2 red onion, diced

• 1/2 cup corn

• 1/3 can black beans, rinsed

• 3 Boneless, skinless chicken breast*

• 1 cup grated cheddar cheese (or swap for crumbled feta)

• More toppings: zucchini, tomato, olives, fresh cilantro, etc.

• Dips: Salsa, guacamole, greek yogurt or sour cream

Method

1. Prepare your sweet potato by washing it and slicing it into thin circular chips. If you have a mandoline, time to put it to use!

2. If you have time, you can put these in water and keep them in the fridge until you are ready to make supper. (This just helps remove some of the starches)

3. Preheat oven to 425F. Place sweet potatoes on two baking sheets and evenly distribute olive oil over top and sprinkle with salt. Bake in preheated oven for around 20-30 minutes, flipping halfway. Keep an eye on these as smaller pieces may cook faster than larger ones. (this is the most labor intensive part - I believe in you)

4. Prepare other toppings while your sweet potato cooks, including cheese, onion, pepper, beans, cilantro and chicken. Feel free to add any other toppings you want to use up!

5. To cook chicken add your chicken breast (you can chop them up to reduce the amount of time) to a large pan over medium-high heat. Add a drizzle of olive oil and add chicken to the pan. Season with basic seasonings like salt, pepper, garlic powder, paprika, and anything else you would like to use. (or use a taco seasoning mix)

6. Also, prepare any dips you choose to make. I recommend this Guacamole Recipe in particular ;)

7. Once the sweet potato is cooked through and a little crispy, remove from the oven and combine all pieces onto one baking sheet.

8. Add all your nacho toppings. Put back into the oven for 5-8 minutes until cheese is perfectly melted.

9. Top with cilantro, and serve with your delicious dips!

*Use whatever protein you want here! I have done chicken, ground beef, and ground tofu. They are all delicious!

Nutrients

Approximate macros for 1/4 of recipe without dips using chicken breast

Calories: 379 Fat: 19g Sodium: 645mg Carbohydrates: 13g Fiber: 3g Protein: 37g

Watermelon Feta Salad

Yield: 4-5 side dishes

Ingredients

• Mixed greens of choice

• 2 Cups cubed watermelon

• 1 diced cucumber

• 1 Cup fresh mint

• 1/3 Cup feta cheese

• 1 large avocado cubed

Salad Dressing

• 3 tbsp olive oil

• 2 tbsp rice wine vinegar**

• 1 1/2 tbsp whole grain dijon mustard***

• 1/2-1 tbsp maple syrup

Notes

*You can really make as little or as much salad as you want depending upon how many greens you add so it's totally up to you how much you want.

**Rice wine vinegar can be subbed for white wine vinegar or apple cider vinegar as well.

***Regular dijon mustard also works for this recipe but I wouldn't recommend regular mustard.

You can choose how much dressing you add to your salad based on your personal liking. I like just a light dressing coating the greens that isn't overpowering the rest of the salad, so I usually have some dressing left over from this recipe that I will use the next day.

Method

1. Chop watermelon, cucumber, avocado, and mint.

2. Prep dressing by adding all ingredients to a mason jar and shaking. Add more sweetener or vinegar to your desired flavour. (But remember it's just a background flavour)

3. Toss greens and mint with dressing and put on a large serving plate or salad bowl if you prefer. (I love putting my salads on large plates as it's easier to load it with toppings, but do whatever you would like!

4. Top with watermelon, avocado, and cucumber.

5. Crumble feta on top. (The amount of feta is purely based upon how much or how little you want!)

Nutrition

Based on approximately one of six servings

Calories: 111 Fat: 7g Carbohydrates: 9g Fiber: 3g Sugar: 5g Protein: 4g