Two Winter Power Bowls (Recipe: Quick Peanut Sauce)

During the winter months I find myself craving foods with maximum crunch and big flavours; that’s when these power bowls come into play.

The cold weather entices me to hibernate, so I try to avoid foods that will leave me sluggish and instead build salads heaping with ingredients that energize me.

Last week I was hugely inspired by a trip to a nearby farmer’s market where I found the most exquisite locally grown winter produce. I loaded up a crate with baby Savoy cabbage, watermelon and purple daikon radishes, mini red Napa cabbage and crunchy kohlrabi – and then took everything back to my kitchen.

A quick peek in my pantry turned up rice vermicelli and sesame seeds. I knew I had pickled carrots in the fridge, so I whipped up a tofu stir-fry and a quick peanut sauce and was soon stacking the building blocks for a Thai-inspired power bowl.

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A Stir-Fried Tofu Recipe Kids Will Eat (and love)

This feels like a quick little recipe that I should just tack onto a social media post or something, but I intentionally want to let it live here on the blog.

Why? Because this is a method you’re going to want to reference all the time – especially when the family gets hooked on tofu. This is the gateway recipe that finally solidified my kid’s acceptance of tofu – so it’s a big deal!

For a good long while now we’ve been consciously trying to eat less meat and I’ve had to look elsewhere for our protein. No problem: we love lentils, embraced the year of the pulse, and eggs have always been a mainstay. Tofu was always an ingredient that I really enjoyed but no one else really got excited about – until now.

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Sheet Pan Zesty Lamb Chops and Cauliflower

If you make a habit of pencilling in a weekly menu plan, you may want to add this recipe to the top of the list.

It’s simple enough for a weeknight dinner, but delicious (and pretty) enough for a special weekend feast. Either way, it only requires about fifteen minutes of active time, one large sheet pan and the broiler in your oven.

Lamb chops are ideal for quick, uncomplicated cooking and when the barbecue is buried in a snowdrift, the broiler does a decent job in its stead. Here I’ve paired the chops with wedges of cauliflower, which cook up in the same amount of time, making for an easy meal – and a fast clean-up.

This Sheet Pan Zesty Lamb Chops and Cauliflower hits all the buzz words: one-pan, low-carb, 15-minute meal, but you should make it because it’s so tasty!

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DIY Power Bites, Granola Bars and other healthy snacks

I‘ve been feeling like we’re in a bit of a post-holiday baking slump here. I know, that didn’t take long.

But you can hardly blame me. For most of December, Saturdays were for swirl buns and Sundays for scones. The kids and I rolled, cut and frosted dozens of shortbread cookies and gingerbread men. It was a delicious few weeks, but hardly a balanced diet.

And so, to pass the time on a bad weather snow day, Clara and I met up in the kitchen this week to make power bites. This productive activity nicely filled our holiday baking void – and topped up the freezer with a healthy snack, perfect for my teatime and her lunchbox.

In case you’re also looking for a similar kitchen project with delicious results, today’s post contains a round-up of all my nutritious and portable snacks that are easy to make with kids.

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Slow-Cooker Coconut Curry Red Lentil Soup

There’s a droopy apple tree in our backyard, branches bare to the elements save for a dozen or so brown apples hanging on for dear life.

The other day I watched from the kitchen window as my boys walked down to the frozen lake with their hockey sticks over their shoulders. My eldest paused for a moment under the tree, raised his stick and whacked one of the frosty fruits out onto the ice. Then they skidded after it in their clunky winter boots, lowered their hockey sticks and began passing the apple back and forth between them.

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