Before I get into today’s usual subject matter, I have to say WOW! The comments on my race recap post on Monday were amazing! Reading about all of the cycling, running and other weekend outdoor adventures you guys have been doing was SO inspirational. It makes me wish we could have one great big Eat Spin Run Repeat meet-up in a gorgeous destination where we’d run and cycle all day together – and eat #allthethings too, obviously. 😉
Speaking of eating, now I have LOTS of food to tell you about. I hope you’re hungry.
1. Recipe of the Week: I’ve never been one to discriminate against fruits or vegetables. Even as a kid, I had no problem with eating those typically detested-by-children ones like broccoli, cauliflower and mushrooms. (Just dunk them in ranch dressing or cheese sauce or ketchup – or at least that was my thinking…. at the time. Not so much any more.) There was however, one that I couldn’t stand in its raw form.
Tomatoes. I know they’re technically fruit but let’s be real – do they really taste like fruit? No. I think of tomatoes as a vegetable and despite knowing they’re good for me (lycopene for the win!), I’ve just never been a big raw tomato girl. Until I saw these.
Because they were just so flippin’ cute, I had to buy them. In fact, I was pressured into it. I was followed around by this little old man at one of our gourmet grocery stores here in the KW area, who was holding an open clamshell of them in his hands. He clearly knew I was the impulse buying sort because he kept telling me about how brilliant these particular tomatoes are. Organic, local, non-GMO – you name it, these are apparently the creme de la creme of tomatoes – or so the old man told me. Then he offered me a sample, and I’m never one to turn down samples.
And of course, because I had just been inspired by this new, beautiful, totally unplanned purchase, I had to find some other ingredients to create my next culinary masterpiece.
Let’s call it the Heirloom Tomato Sunburst Salad. Not only do the tomatoes give it bright pops of colour, but the boiled eggs add a smooth, soft texture that pairs really well with the crunch of the green beans.
Oh – and a quick word about the dressing. It’s a creation I whipped up in the food processor with some tahini, balsamic vinegar, lemon juice and herbs and it’s been my go-to for the majority of dinner salads for the past 2 weeks. If you’re thinking, “But I can’t be bothered to pull out my food processor“, just know that it will be TOTALLY worth it if you do. This stuff is fabulous and I’m planning to smother it on some grilled fish for dinner tonight. Versatility is its middle name.
Oh spring, how I love thee.
2. Zero Low Lows from Ozery’s Pita Break. I was recently asked if I’d like to try the new Zero Low Lows from Ozery’s Pita Break and since they’re a Canadian company (originally started in Toronto) with wholesome products, I happily accepted. Over the past couple of years, you may recall several brands launching thinner burger buns for health-conscious customers looking to shed a few pounds by cutting calories. Depending on the brand, some of these thinner buns were indeed lower in calories, but still contained a bunch of processed ingredients. And for some of the cleaner options I’ve tried, the taste resembled cardboard. However, I’ve purchased Ozery Bakery’s products in the past and loved them for both their taste and ingredient labels, so I was hopeful that this case would be similar.
In case you’re curious like I was, this is what the ingredients panel says:
Sprouted whole grain wheat flour, filtered water, wheat gluten, yeast, cultured wheat starch, citric acid, sea salt, guar gum.Contains wheat. May contain sesame seeds.
Zero Low Lows are part of the brand’s OneBun line of products, and come in light rye and sprouted wheat. I’ve been keeping my diet almost 100% gluten free for the past 6 months, but I wondered if the sprouted wheat ones would agree with my stomach (Sprouted grains are typically more easily digested by people with gluten sensitivities.)
For breakfast, I enjoyed one of the pita/buns with some mashed avocado, tomato, and a poached egg sandwiched in between. I’ve just realized in typing this post that we’ve got a whole lot of tomato and egg action going on here. Apologies if you’re not fond of either, but for all of the yolk porn loving foodies out there, today is your day!
Personally, I like these better than regular burger buns because I’m the type that enjoys stacking her burgers/sandwiches up as tall as they can possibly go with veggie toppings. Therefore, it kinda sucks when there’s a ton of bun in the way that prevents you from taking a bite into every layer. These ones were really tasty and were strong enough to hold the fillings inside without breaking apart. (That’s a big pita pet peeve of mine). And as an added bonus, despite containing gluten, they didn’t bother my stomach.
Once all the snow melts off my patio, the plan is to use these for a few new burger recipes I’ve been creating in my head. In the meantime, I’ve got all sorts of inspiration happening on my Burgers & Sandwiches Pinterest board, so feel free to check it out if you’re in need of some ideas as well!
Now it’s your turn. Tell me…
- Have you been BBQing anything yet this spring?
- Did you try anything new yesterday?
- What was one fruit or vegetable you hated as a kid but enjoy now?
Last but certainly not least, the winner of my Love Grown Foods Power O’s giveaway is Rachelle. Congratulations! I’ll be emailing you shortly to get your contact info and your O’s will be on their way.
Have a great day friends!