The crisp was great! A blend of rhubarb and apples, jacked up with ground salba, flax seeds and shelled hemp seeds. We paired it with some vanilla frozen yogurt for an awesome dessert.
I made Jerk chicken the same night as the crisp, a variation from Anthony Sedlaks recipe from his book The Main. I made the Jerk marinade myself using my magic bullet and let some chicken breast marinate for a few hours. Then I heated up some lentils and black beans as a side and made a pineapple red onion salsa to go on top. John barbecued the chicken and it was fabulous!
Last night we made mustard marinated pork tenderloin with a leek, yam and parsnip roast and home made garlic butter for garlic bread. The pork was super tender (from the barbecue a la john) and the whole tenderloin was only $5 on special at Thriftys! Super good deal (should be on for a little while longer) and if you are going to make pork tenderloin, don't forget to remove the silver skin that usually covers a section of the meat.
For fashion lovers, this months Flare magazine (Canadian and only $3) has an awesome designer prete a porter pull out section featuring Chanel, D&G, Versace etc! And the free May issue of Alive magazine is out at Thriftys (Choices in Vancouver) and they have some super good information on detoxes and cleanses.
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