This Coconut Lime Loaf is an easy to prepare one-bowl quick bread. Refined-sugar free and dairy-free as well! Brighten up your day with this vibrant Coconut Lime Loaf!
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Blackberry Lime Cupcakes
Dreamy flavours of blackberry and lime come together in fun and delicious Blackberry Lime Cupcakes! Soft and moist cupcakes with whole blackberries, and lime juice and zest, and pillowy swiss meringue buttercream with blackberry purée and lime zest for massive flavour in each bite.
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Festivius for the rest of us – Pomegranate Lime Gimlet
I’ve been told many times that I’m an old soul. I’m unsure if this is something that is just me; not learned or anything, just always there, or if I’ve slowly acquired a taste for things that perhaps make me appear older than I am. Take cocktails for example, gin which most people associate with an older demographic is by far my favourite. And this Gimlet throwback to the 1920’s is definitely a new favourite. The fact that it’s colours are perfect for the holidays is a coincidence that makes me happy.
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Tacos with a corn, cilantro, and lime salsa
Taco Tuesday! Packed with tasty savoury goodness. Adding in the salsa brightens up the dish and lends some fresh flavours. Plus, it’s corn and lime … a continuation of a summer celebration with all the bright colours and flavours that I’m just not ready to give up yet.
If you don’t have all the spices I’ve listed below feel free to use a taco seasoning pack; it’ll work just as well.
Serves 4
Ingredients:
Filling
1 lbs extra-lean ground beef
1 x 14 oz can black beans, drained and well rinsed
2 tsp chili powder
1 tsp ground cumin
1/2 tsp onion powder
1/2 tsp garlic powder
Salsa
3 ears of corn, husked and quickly par boiled (about 3 minutes in a rolling boil)
1/4 red onion, chopped and quickly pickled in red wine vinegar (cover in red wine vinegar for 5-10 minutes and then drain)
1 red bell pepper, chopped
1/2 cup roughly chopped fresh cilantro
2 limes, juiced
2 tbsp olive oil
salt and pepper
8 corn tortillas, quickly pan fried as per package directions
Suggested garnishes: shredded jack or cheddar cheese, avocado slices, and lime wedges.
Directions:
Heat a large skillet over medium-high heat and add ground beef. Cook until browned. Drain any excessive fat from pan. Add beans and spices and mix well. Continue to cook until beans are heated and pan is fragrant.
Mix all ingredients together in a medium bowl. Season with salt and pepper to taste.
To assemble place beef mixture on top of tortilla and add salsa. Garnish as desired.
Enjoy!
Cilantro Lime Vegetables with Coconut Rice
I’m very excited to share my first guest post with you all. It’s a delicious vegetarian recipe made by my cousin-friend (read: cousin-in-law), Ursula and she’s amazing. She lives up north, has super cute dog named Atlas, and has an excellent blog called Northern Ambitions. She covers healthy eating, crafts, book reviews, workouts, and shares fun photos of her life in Northern BC. Not to forget that she is a crazy good athlete. She runs triathlons, half Ironmans, and is an avid member of different running and bike clubs. She’s basically my fitness idol.
As I have one very sick baby at home, Ursula’s guest post will be my only post this week.
Thanks to Ursula for sharing with us on my blog!!!
Over to Ursula and her tasty recipe …
Hi, I’m Ursula and I blog over at Northern Ambitions. I love sharing quick and healthy recipes, my favourite DIY crafts and of course, pictures of my bulldog Atlas.
I’m a vegetarian and I’ve learned that the best way to stay healthy is to create simple meals that are fresh and flavourful. This recipe is no exception. It’s fast, it’s easy and the cilantro dressing is absolutely delicious.
I’m a big fan of garlic, but if you have a big work presentation or just want to avoid having smelly garlic breath, cut the garlic amount in half. Also, certain types of garlic are more potent than others and as a general rule the larger the garlic gloves, the less potent the flavour.
Cilantro Lime Vegetables with Coconut Rice
serves 4-6
Ingredients:
1.5 cup of short brown rice
1 cup of light coconut milk
1 red bell pepper
3 large carrots
2 cups of chopped snap peas
¼ cup of chopped red onion
3 tsp of avocado oil
1 tbsp of chopped garlic
Dressing ingredients:
4 tbsp of freshly squeeze lime juice (approx. one lime)
4 tbsp of olive oil
1.5 tsp of sugar
1 tsp of course salt
2 tbsp of freshly chopped cilantro
Garnish:
Lime slices
Chopped green onion
Directions:
Start by boiling 2 cups of water with 1 cup of coconut milk in a pot. Once it’s boiled, stir in your rice and let simmer for 50-55 minutes.
In a sauce pan, heat your avocado oil and toss in your garlic and chopped onion. Let the onion sweat for 2-3 minutes. Place your chopped vegetables in the pan and fry for 8-10 minutes. Stir frequently.
In a small bowl, mix together your dressing ingredients and stir with a fork.
Once the rice is cooked, it’s time to plate your dish. Start by scooping the rice into a bowl. Next add your cooked vegetables and dressing. Garnish with freshly squeezed lime and chopped green onion.
Enjoy!