maple ginger beef stir fry

Take out your chopstick, find a good movie on Netflix and get ready for all the satisfaction of orange stir-fry take out and none of the guilt! This maple ginger stir-fry satisfies even the strongest craving for takeout. This dish is super easy and is filled with maple ginger beef, broccoli, bell pepper and green beans. The maple ginger stir-fry sauce is filled with soy sauce, maple syrup, ginger and garlic. 

Featured Products

You Will Need

Preparation

1

Prepare and cook the rice:  In the sink, place the rice in a strainer and rinse it well.  In a pot, add the brown ricewater (1 cup,  2 cups, 3 cups), salt (1/8 tsp, 1/4 tsp 1/2 tsp) and pepper (1 pinch, 1/8 tsp, 1/4 tsp) and stir. Bring to a boil on high heat. Reduce the heat to low, cover and cook 25 minutes or until the water is absorbed and the rice is tender. Remove the pot from the heat and set aside.

2

Preparation:  wash and dry the vegetables.  Cut the broccoli* in bite size florets.  Cut the bell pepper in 1/2 cm thick slices.  Cut the ends of the green beans.

*Note: Get the stink outta here! Broccoli can have a strong smell. To minimize the smell, open the bag under running cold water. This will minimize the smell and rinse your broccoli at the same time. 

3

Cook the beef: In a large pan, add the oil (1/2 tsp, 1 tsp, 1 1/2 tsp) and the maple ginger beef slices. Salt the beef  (1/4 tsp, 1/2 tsp, 3/4 tsp). Cook on medium heat until fully cooked – about 7 minutes. Place the cooked beef in a bowl and set aside.

Note: Ensure the beef is cooked to a minimal internal temperature of 145F.

4

Prepare the stir fry: In the same pan you cooked the beef, add oil (1/2 tsp, 1 tsp, 1 1/2 tsp), bell peppers. Cook on medium heat for about 3 minutes. Add the maple ginger stir fry sauce, the broccoli. Cook on medium/high heat for about 2 minutes. Add the green beans  and cook a additional 2 to 5 minutes or until the sauce thickens and the vegetables are cooked but still crunchy. Add the cooked beef and combine.

5

Prepare the garnish, assemble and serve:  Separate the leaves of the cilantro

Serve in individual plates by placing the rice at the bottom of the plate and top it with the vegetables and beef. Garnish with cilantro.

Ingredients

Included

2 Portions

4 Portions

6 Portions

brown rice

1/2 cup

1 cup

1 1/2 cups

ginger maple beef

220 gr

440 gr

660 gr

ginger maple stir fry sauce

1/2 cup

1 cup

1 1/2 cup

bell pepper

1

2

3

chineese broccoli

100 gr

200 gr

300 gr

green beans

75 gr

150 gr

225 gr

cilantro

3 gr

6 gr

9 gr

Health Fact

Regina Naturopathic

Dr. Craig Herrington, Nathuropath

BROCCOLI
Broccoli contains a powerful compound called sulforaphane. Recent research found that sulforaphane has the potential to slow the progression of Alzheimer’s and Parkinson’s disease. 

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietician

Yum foods
Serve ”Yum” foods with new foods. When your child sees food they recognize it may entice them to explore other new foods. For example, this dish may be served with plum sauce.

Cooking for kids?
Feel free to slowly introduce new vegetables to children.

Making this recipe with kids?
Ask the child to help by completing step 4 and 5.

  • Prepare the stir fry
  • Prepare the garnish, assemble and serve

Wine Pairings

STERLING VINTNER’S PINOT NOIR 
Deep ruby colour; red cherry, earthy and vanilla aromas; light to medium bodied, dry; raspberry and cherry flavours with a nice touch of spice on the finish
Region: California
Colour: 
Red
Alcohol: 13.5%
Price
 (SLGA): $14.62

Deinhard green label Riesling 
Pale straw colour; apple, melon and citrus with mineral notes on the nose; soft, off-dry wine with low alcohol and fruity flavours
Region: Germany
Colour: White
Alcohol:
10.0%
Price (SLGA): $14.02

Tags

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information

Maple ginger stir fry

Take out your chopstick, find a good movie on Netflix and get ready for all the satisfaction of teriyaki stir-fry take out and none of the guilt! This maple ginger stir-fry satisfies even the strongest craving for takeout. This dish is super easy and is filled with broccoli, bell pepper, spiced chickpeas and green beans. The ginger maple stir-fry sauce is filled with savoury soy sauce, spicy ginger, maple syrup, toasted sesame oil and garlic.

Featured Products

You Will Need

Preparation

1

Prepare and cook the rice:  In the sink, place the rice in a strainer and rinse it well.  In a pot, add the brown ricewater (1 cup,  2 cup, 3 cups), salt (1/8 tsp, 1/4 tsp, 1/2 tsp) and pepper (1 pinch, 1/8 tsp, 1/4 tsp) and stir. Bring to a boil on high heat. Reduce the heat to low, cover and cook 25 minutes or until the water is absorbed and the rice is tender. 

2

Preparation:  wash and dry the vegetables.  Cut the broccoli* in bite size florets.  Cut the bell pepper in 1/2 cm thick slices.  Cut the ends of the green beans.

*Note: Get the stink outta here! Broccoli can have a strong smell. To minimize the smell, open the bag under running cold water. This will minimize the smell and rinse your broccoli at the same time. 

3

Prepare the stir fry: In a pan, add oil (1/2 tsp, 1 tsp, 1 1/2 tsp), bell peppers. Cook on medium heat for about 3 minutes. Add the maple ginger stir fry sauce, the spiced chickpeas, the broccoli. Cook on medium/high heat for about 2 minutes. Add the green beans  and cook a additional 2 to 5 minutes or until the sauce thickens and the vegetables are cooked but still crunchy.

4

Prepare the garnish, assemble and serve:  Separate the leaves of the cliantro

Serve in individual plates by placing the rice at the bottom of the plate and topping it with the vegetables. Garnish with cilantro.

Ingredients

Included

2 Portions

4 Portions

6 Portions

brown rice

1/2 cup

1 cup

1 1/2 cup

maple ginger stir fry sauce

1/2 cup

1 cup

1 1/2 cup

spiced chickpeas

1 cup

2 cup

3 cup

bell pepper

1

2

3

broccoli

100 gr

200 gr

300 gr

green beans

75 gr

150 gr

225 gr

cilantro

3 gr

6 gr

9 gr

Dr. Craig Herrington, Nathuropath

Owner of Regina Naturopathic

BROCCOLI
Broccoli contains a powerful compound called sulforaphane. Recent research found that sulforaphane has the potential to slow the progression of Alzheimer’s and Parkinson’s disease. 

Lacey Engel, Registered Dietician

Owner of Beyond Baby Nutrition

Yum foods
Serve ”Yum” foods with new foods. When your child sees food they recognize it may entice them to explore other new foods. For example, this dish may be served with plum sauce.

Cooking for kids?
Feel free to slowly introduce new vegetables to children.

Making this recipe with kids?
Ask the child to help by completing step 4 and 5.

  • Prepare the stir fry
  • Prepare the garnish, assemble and serve

Wine Pairings

STERLING VINTNER’S PINOT NOIR 
Deep ruby colour; red cherry, earthy and vanilla aromas; light to medium bodied, dry; raspberry and cherry flavours with a nice touch of spice on the finish
Region: California
Colour: 
Red
Alcohol: 13.5%
Price
 (SLGA): $14.62

Deinhard green label Riesling 
Pale straw colour; apple, melon and citrus with mineral notes on the nose; soft, off-dry wine with low alcohol and fruity flavours
Region: Germany
Colour: White
Alcohol:
10.0%
Price (SLGA): $14.02

Tags

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information

Ratatouille pizza

Its pizza night! This ratatouille pizza packed full of summer vegetables will take care of all of your pizza cravings without you ever having to reach for the phone. The naan bread crust is topped a flavourful tomato sauce and loaded with roasted zucchini, onion, and mushrooms then topped with savoury black olives and shaved parmesan. There’s even a light balsamic and olive oil arugula salad on the side.

Pro tip: put the dressed arugula on your pizza for an amazing contrast of hot and cold.
Gluten Friendly note: The gluten free pizza dough is too big to fit in the pizza box and is in your bag. Please keep the dough refregirated. 

  • preparation time: 15 min
    Total time:
    30 min
  • difficulty level: 1
  • recipe ID: PB16
  • cuisine region: fusion Mediterranean

Featured
Products

italian-star-deli
sweetpurehoney
Oliv
Local&Fresh
GravelbourgMustard

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Tools

  • knife
  • cutting board
  • 2 medium bowls
  • baking sheet
  • parchment

Preparation

1

Prepare the vegetables:  Heat up the oven to 400F. Rinse and dry all produces. Cut the onion, eggplant, and mushroom in thin slices of about 1/2 cm thick. 

2

Cook the vegetables: Place the onion, eggplant, and mushroom slices on a baking sheet lined with parchment or non stick liner. Drizzle the vegetables with oil (1 tsp, 1/2 tsp) , sprinkle with salt (1/2 tsp, ¼ tsp) and pepper (1/4 tsp, 1/8 tsp). Cook for about 12 minutes in the oven or until the vegetables are cooked through and are starting to become golden.

3

Prepare the toppings: While the vegetables are cooking, pit the black olives and roughly chop them. Finely chop the thyme. Use about (1/2 tsp, 1 tsp) thyme.  

4

Cook the pizza: When the vegetables are cooked, place them in a bowl and drizzle them with half of the balsamic dressing. Place the naan bread on the baking sheet. Top each naan bread with tomato sauce, cooked vegetables, and thyme. Cook the pizza in the oven at 400 for about 5 minutes. 

Gluten-Friendly: Use Gluten Free Pizza dough* instead of the naan bread. Bake about 8-10 minutes.

*Gluten Friendly 2 portion plan note: the Gluten Free Pizza dough is inside your delivery bag as it is too large to fit inside the meal box.

5

Assemble the dressed arugula: In a medium bowl, place the arugula and the other half of the balsamic dressing. Combine to coat the arugula with the dressing. 

6

Garnish and serve: Place the balsamic dressed arugula on top of each pizza, top with shaved parmesan. Serve.

Bon Appétit!

Ingredients

Included

2 portions

4 portions

naan bread

2

4

onion

1 small

1 medium

mushroom

50 gr

100 gr

eggplant

100 gr

200 gr

thyme

3 gr

6 gr

tomato sauce

1/4 cup

1/2 cup

arugula

20 gr

40 gr

black olives

30 gr

60 gr

balsamic dressing

1 tbsp

2 tbsp

parmesan

3 tbsp

1/3 cup

GF pizza crust

1

2

salt*

1/8 tsp

1/4 tsp

pepper*

1/8 tsp

1/4 tsp

oil*

1/2 tsp

1 tsp


Dr. Herrington’s

Regina Naturopathic

MUSHROOMS
Mushrooms can produce their own vitamin D from the sun (just like us!) Leaving 3oz of sliced mushrooms in direct sun for 15 minutes gives you 200-800iu of vitamin D!

Cooking with Kids

Cooking for kids?
Feel free to go easy on the prosciutto  as children may not like its flavour. Feel free to slowly introduce new vegetables to children. 

Making this recipe with kids?
Ask the child to help by completing step 5 & 6.

  • Assemble the dressed aregula
  • Garnish and serve

Recommended Wine Pairing

CAMPO VIEJO TEMPRANILLO
Medium ruby in colour with a hint of garnet; the aromas entice you with notes of juicy red berry fruits, leather, vanilla and cloves; on the palate it is extra dry, medium-bodied and ripe with flavours of raspberry, cherry, vanilla and sweet spices.
Region: Rioja, Spain
Alcohol: 13%
Price
(SLGA): $15.99

campo-viejo-tempranillo-rioja[1]

SAWMILL CREEK SAUVIGNON BLANC
A crisp, dry wine with notes of citrus fruit, herbs and a hint of oak.
Region: Canada
Colour: White
Alcohol: 
12%
Price (SLGA): $10.09

241919_product_front_0[1]

Tags

gluten
family
local
lactose

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Next

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

Hot Chocolate

Snowy days means hot chocolate time!

The first hot chocolates were bitter and spicy. Mayans are generally beleived to have invented hot chocolate in 1400 BC.

In 1502, Christopher Colombus was the first european to taste hot chocolate – and he didn’t like it! The bitter hot chocolate was far from today’s silky and sweet drink. 

Today, hot chocolate is drank around the world. There are numerous versions of hot chocolate; from the rich cioccolata in Italy, to the mexican Atole and the american sweeter thinner hot chocolate.

This easy hot chocolate dry mix can be made ahead of time and is the perfect gift for family and friends. 

Dark Hot Chocolate

5

Dark hot chocolate

This dark hot chocolate is easy to make! The dry mix includes 6 ingredients.

  • Total Time 5 Minutes

Ingredients

  • Chocolate chips - 16 oz
  • Icing sugar - 2/3 cups
  • Cocoa powder - 1/4 cup
  • cinnamon - 1 tsp
  • corn stach - 1/2 cup
  • marshmallow optional

Instructions

  1. In a bowl mix the dark cocoa power with the cinnamon. In an other bowl, mix the corn starch with the icing sugar.
  2. In a pint mason jar, layer up the icing sugar mix, dark cocoa powder mix and the semi-sweet chocolate chips.
  3. Shake the mason jar well before using. To make a hot chocolate, put 1 1/2 tbsp. of mixture and a cup of milk per person into a pan.
  4. Bring to a simmer over a medium heat for 5 minutes, whisking regularly, then pour your thickened, silky, frothy hot cocoa into mugs!!

Hot Chocolate Garnish

Garnish for the cup

  • Graham or Oreo cookie crumbs
  • Maple sugar

Hot chocolate garnish 

  • orange zest
  • cinamon
  • marshmallow
  • whipped cream

Teriyaki stir fry

Take out your chopstick, find a good movie on Netflix and get ready for all the satisfaction of teriyaki stir-fry take out and none of the guilt! This teriyaki stir-fry satisfies even the strongest craving for takeout. This dish is super easy and is filled with broccoli, bell pepper, crispy tofu and green beans. The teriyaki stir-fry sauce is filled with savoury soy sauce, spicy ginger, rich molasses, garlic and mustard. 

Featured Products

You Will Need

Preparation

1

Prepare and cook the rice:  In the sink, place the rice in a strainer and rinse it well.  In a pot, add the brown ricewater (1 1/2 cup,  3 cup, 4 1/2 cups), salt (1/8 tsp, 1/4 tsp, 1/2 tsp) and pepper (1 pinch, 1/8 tsp, 1/4 tsp) and stir. Bring to a boil on high heat. Reduce the heat to low, cover and cook 25 minutes or until the water is absorbed and the rice is tender. 

2

Preparation:  wash and dry the vegetables.  Cut the broccoli* in bite size florets.  Cut the bell pepper in 1/2 cm thick slices.  Cut the ends of the green beans.

*Note: Get the stink outta here! Broccoli can have a strong smell. To minimize the smell, open the bag under running cold water. This will minimize the smell and rinse your broccoli at the same time. 

3

Cook the tofu: Drain the tofu. On a cutting board, cut the tofu in 2 cm dices. place the cornstarch on a plate with salt (1 pinch, 1/8 tsp, 1/4 tsp). Combine the cornstarch and salt. Place a few tofu dice  on the cornstarch mixture and coat each tofu dice with cornstarch. Heat the oil (1 tsp, 2 tsp, 3 tsp) in a large pan or pot on medium heat. Place the  cornstarch coated tofu dice in the pan or pot. Cook about 2 minutes per side on medium heat. Place the cooked tofu aside in a small bowl.

4

Prepare the stir fry: In a pan, add oil (1/2 tsp, 1 tsp, 1 1/2 tsp), bell peppers. Cook on medium heat for about 3 minutes. Add the teriyaki stir fry sauce, the broccoli. Cook on medium/high heat for about 2 minutes. Add the green beans  and cook a additional 2 to 5 minutes or until the sauce thickens and the vegetables are cooked but still crunchy.

5

Prepare the garnish, assemble and serve:  Separate the leaves of the cliantro. 

Serve in individual plates by placing the rice at the bottom of the plate and topping it with the vegetables. Garnish with cilantro and sesame seeds.

Ingredients

Included

2 Portions

4 Portions

6 Portions

brown rice

2/3 cup

1 1/3 cup

2 cup

tofu

175 gr

350 gr

525 gr

cornstarch

1 tbsp

2 tbsp

3 tbsp

teriyaki stir fry sauce

1/2 cup

1 cup

1 1/2 cup

bell pepper

1

2

3

broccoli

100 gr

200 gr

300 gr

green beans

75 gr

150 gr

225 gr

cilantro

3 gr

6 gr

9 gr

sesame seeds

1 tsp

2 tsp

3 tsp

Dr. Craig Herrington, Nathuropath

Owner of Regina Naturopathic

BROCCOLI
Broccoli contains a powerful compound called sulforaphane. Recent research found that sulforaphane has the potential to slow the progression of Alzheimer’s and Parkinson’s disease. 

Lacey Engel, Registered Dietician

Owner of Beyond Baby Nutrition

Yum foods
Serve ”Yum” foods with new foods. When your child sees food they recognize it may entice them to explore other new foods. For example, this dish may be served with plum sauce.

Cooking for kids?
Feel free to slowly introduce new vegetables to children.

Making this recipe with kids?
Ask the child to help by completing step 4 and 5.

  • Prepare the stir fry
  • Prepare the garnish, assemble and serve

Wine Pairings

STERLING VINTNER’S PINOT NOIR 
Deep ruby colour; red cherry, earthy and vanilla aromas; light to medium bodied, dry; raspberry and cherry flavours with a nice touch of spice on the finish
Region: California
Colour: 
Red
Alcohol: 13.5%
Price
 (SLGA): $14.62

Deinhard green label Riesling 
Pale straw colour; apple, melon and citrus with mineral notes on the nose; soft, off-dry wine with low alcohol and fruity flavours
Region: Germany
Colour: White
Alcohol:
10.0%
Price (SLGA): $14.02

Tags

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information

Teriyaki beef stir fry

Take out your chopstick, find a good movie on Netflix and get ready for all the satisfaction of orange stir-fry take out and none of the guilt! This orange stir-fry satisfies even the strongest craving for takeout. This dish is super easy and is filled with tereyaki beef, chineese broccoli, bell pepper and green beans. The teriyaki stir-fry sauce is filled with savoury soy sauce, spicy ginger, rich molasses, garlic and mustard. 

Featured Products

You Will Need

Preparation

1

Prepare and cook the rice:  In the sink, place the rice in a strainer and rinse it well.  In a pot, add the brown ricewater (1 1/2 cup,  3 cup, 4 1/2 cups), salt (1/8 tsp, 1/4 tsp 1/2 tsp) and pepper (1 pinch, 1/8 tsp, 1/4 tsp) and stir. Bring to a boil on high heat. Reduce the heat to low, cover and cook 25 minutes or until the water is absorbed and the rice is tender. Remove the pot from the heat and set aside.

2

Preparation:  wash and dry the vegetables.  Cut the broccoli* in bite size florets.  Cut the bell pepper in 1/2 cm thick slices.  Cut the ends of the green beans.

*Note: Get the stink outta here! Broccoli can have a strong smell. To minimize the smell, open the bag under running cold water. This will minimize the smell and rinse your broccoli at the same time. 

3

Cook the beef: Cut the teriyaki marinated beef sirloin in 1/2 cm slices. In a large pan, add the oil (1/2 tsp, 1 tsp, 1 1/2 tsp) and the beef slices. Salt the beef  (1/4 tsp, 1/2 tsp, 3/4 tsp). Cook on medium heat until fully cooked – about 7 minutes. Place the cooked beef in a bowl and set aside.

Note: Ensure the beef is cooked to a minimal internal temperature of 145F.

4

Prepare the stir fry: In the same pan you cooked the beef, add oil (1/2 tsp, 1 tsp, 1 1/2 tsp), bell peppers. Cook on medium heat for about 3 minutes. Add the teriyaki stir fry sauce, the broccoli. Cook on medium/high heat for about 2 minutes. Add the green beans  and cook a additional 2 to 5 minutes or until the sauce thickens and the vegetables are cooked but still crunchy. Add the cooked beef and combine.

5

Prepare the garnish, assemble and serve:  Separate the leaves of the cilantro

Serve in individual plates by placing the rice at the bottom of the plate and top it with the vegetables and beef. Garnish with cilantro.

Ingredients

Included

2 Portions

4 Portions

6 Portions

brown rice

2/3 cup

1 1/3 cup

2 cups

teriyaki beef sirloin

220 gr

440 gr

660 gr

teriyaki stir fry sauce

1/3 cup

2/3 cup

1 cup

bell pepper

1

2

3

chineese broccoli

100 gr

200 gr

300 gr

green beans

75 gr

150 gr

225 gr

cilantro

3 gr

6 gr

9 gr

Health Fact

Regina Naturopathic

Dr. Craig Herrington, Nathuropath

BROCCOLI
Broccoli contains a powerful compound called sulforaphane. Recent research found that sulforaphane has the potential to slow the progression of Alzheimer’s and Parkinson’s disease. 

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietician

Yum foods
Serve ”Yum” foods with new foods. When your child sees food they recognize it may entice them to explore other new foods. For example, this dish may be served with plum sauce.

Cooking for kids?
Feel free to slowly introduce new vegetables to children.

Making this recipe with kids?
Ask the child to help by completing step 4 and 5.

  • Prepare the stir fry
  • Prepare the garnish, assemble and serve

Wine Pairings

STERLING VINTNER’S PINOT NOIR 
Deep ruby colour; red cherry, earthy and vanilla aromas; light to medium bodied, dry; raspberry and cherry flavours with a nice touch of spice on the finish
Region: California
Colour: 
Red
Alcohol: 13.5%
Price
 (SLGA): $14.62

Deinhard green label Riesling 
Pale straw colour; apple, melon and citrus with mineral notes on the nose; soft, off-dry wine with low alcohol and fruity flavours
Region: Germany
Colour: White
Alcohol:
10.0%
Price (SLGA): $14.02

Tags

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information

Nachos

Nachos! These delicious nachos are filled with flavours, textures and have a healthy twist. We replaced the traditional fried corn chips with baked corn tortilla and the sour cream with greek yogurt. The smokey black beans with the cacao & coffee sauce make these nachos outstanding. Addtional colour is added to these nacho as they are served on a bed of romaine lettuce. Ready within 20 minutes, these nachos will quickly become a family favourite. 

You will Need

Preparation

1

Prepare and bake the corn tortilla: Turn on the oven to 350F.  Cut the corn tortilla into 8 chip sized wedges. Place the corn tortilla in 1 layer on a lined baking sheet. Bake until about 7 minutes, turn and bake an additional 8 minutes. 

2

Heat the beans: Cut the onion in thin slices. Add 1 tsp oil to a pan and cook 2/3 of the onions until soft – about 5 minutes. Add the black beans, the adobo spice and water (1/4 cup, 1/2 cup, 3/4 cup) to heat it up – about 5 minutes. Stir regularly.

3

Finish the nachos: Turn up the oven to 400F. On the baking sheet you baked the corn chips, add the black beans and the cheddar. Place in the oven about 5 minutes to melt the cheddar. In individual plates, place a bed of romaine lettuce and top with the nachos. 

Separate the cilantro leaves. Slice the jalapeno in thin slices. If you prefer the nachos mild, skip the jalapeno or remove the seeds.  

Garnish the nachos with cilantro, jalapeno, onion slices, greek yogurt, and cacao & coffee sauce

What's in my kit?

2 portions

4 portions

6 portions

black beans

200 gr

400 gr

600 gr

adobo spice

1 tsp

2 tsp

3 tsp

jalapeno

1

1

2

coffee & cacao sauce

1 tbsp

2 tbsp

3 tbsp

cilantro

3 gr

6 gr

9 gr

onion

1

1

1

corn taco

8

16

18

greek yogurt

1/3 cup

2/3 cup

1 cup

cheddar

50 gr

100 gr

150 gr

romaine lettuce

100 gr

200 gr

300 gr

Health Fact

Dr. Craig Herrington, Naturopath

Owner: Regina Naturopathic

Corn
Corn is often believed to have limited health benefits, this is a myth. Corn is high in both lutein and zeaxanthin, two compounds that are important for healthy vision.

 

Cooking with Kids

Lacey Engel, Registered Dietitian

Owner: Beyond Baby Nutrition

Dips and sauces can be a fun way to customize a meal to your little one’s taste preferences.

The greek yogurt is a great sauce for kids as it is not spicy. For kids, you can skip the cocoa & coffee sauce as well as the jalapeno. 

Kids can help assemble and garnish the nachos.

Recommended Wine Pairing

STERLING VINTNER’S PINOT NOIR 
Deep ruby colour; red cherry, earthy and vanilla aromas; light to medium bodied, dry; raspberry and cherry flavours with a nice touch of spice on the finish
Region: California
Colour:
Red
Alcohol: 13.5%
Price
(SLGA): $14.62

sterling vintner;s pinot noir

BODEGAS SALENTEIN PORTILLO SAUVIGNON BLANC
Fruity nose with aromas of white peach and grapefruit. Flavours of nectarine, citrus and under ripe mango in front of a cleansing, citrus-driven finish.
Region: Argentina
Colour: White
Alcohol:
13.5%
Price (SLGA): $15.69

Tags

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

Beef Nachos

Nachos! These delicious nachos are filled with flavours, textures and have a healthy twist. We replaced the traditional fried corn chips with baked corn tortilla and the sour cream with greek yogurt. The smokey pulled beef with the cacao & coffee sauce make these nachos outstanding.  To add a bit more greens to the nachos, they are served on a bed of romaine lettuce. Ready within 20 minutes, these nachos will quickly become a family favourite. 

You will Need

Preparation

1

Prepare and bake the corn tortilla: Turn on the oven to 350F.  Cut the corn tortilla into 8 chip sized wedges. Place the corn tortilla in 1 layer on a lined baking sheet. Bake until about 7 minutes, turn and bake an additional 8 minutes. 

2

Heat the beef: Cut the onion in thin slices. Add 1 tsp oil to a pan and cook 2/3 of the onions until soft – about 5 minutes. Add the pulled beef to heat it up – about 5 minutes. Stir regularly.

3

Finish the nachos: Turn up the oven to 400F. On the baking sheet you baked the corn chips, add the pulled pork and the cheddar. Place in the oven about 5 minutes to melt the cheddar. 

Separate the cilantro leaves. Slice the jalapeno in thin slices. If you prefer the nachos mild, skip the jalapeno or remove the seeds.  

Garnish the nachos with cilantro, jalapeno, onion slices, greek yogurt, and cacao & coffee sauce. In individual plates, place a bed of romaine lettuce and top with the nachos. 

What's in my kit?

2 portions

4 portions

6 portions

Pulled beef

200 gr

400 gr

600 gr

jalapeno

1

1

2

coffee & cacao sauce

1 tbsp

2 tbsp

3 tbsp

cilantro

3 gr

6 gr

9 gr

onion

1

1

1

corn taco

8

16

18

greek yogurt

1/3 cup

2/3 cup

1 cup

cheddar

50 gr

100 gr

150 gr

romaine lettuce

100 gr

200 gr

300 gr

Health Fact

Dr. Craig Herrington, Naturopath

Owner: Regina Naturopathic

Corn
Corn is often believed to have limited health benefits, this is a myth. Corn is high in both lutein and zeaxanthin, two compounds that are important for healthy vision.

 

Cooking with Kids

Lacey Engel, Registered Dietitian

Owner: Beyond Baby Nutrition

Dips and sauces can be a fun way to customize a meal to your little one’s taste preferences.

The greek yogurt is a great sauce for kids as it is not spicy. For kids, you can skip the cocoa & coffee sauce as well as the jalapeno. 

Kids can help assemble and garnish the nachos.

Recommended Wine Pairing

STERLING VINTNER’S PINOT NOIR 
Deep ruby colour; red cherry, earthy and vanilla aromas; light to medium bodied, dry; raspberry and cherry flavours with a nice touch of spice on the finish
Region: California
Colour:
Red
Alcohol: 13.5%
Price
(SLGA): $14.62

sterling vintner;s pinot noir

BODEGAS SALENTEIN PORTILLO SAUVIGNON BLANC
Fruity nose with aromas of white peach and grapefruit. Flavours of nectarine, citrus and under ripe mango in front of a cleansing, citrus-driven finish.
Region: Argentina
Colour: White
Alcohol:
13.5%
Price (SLGA): $15.69

Tags

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

Pineapple Mushroom Pizza

Pineapple mushroom Korean Pizza is a fun new plant-based take on the classic ham and pineapple pizza. Traditional pizza sauce is replaced by savoury and sweet gochujang pizza sauce. Gochujang is a korean tomato and pepper based condiment that tastes savory and sweet. The pizza is served with a tangy kimchi dipping sauce that is surprising and absolutely delicious. The pizza is served with a refreshing salad.

Featured Local Ingredients

You will need:

Preparation

1

Roll out the pizza dough: Lightly flour the counter. Place the dough on the floured surface and dust with flour. Roll out the dough to about 1/4 to 1/2 cm thick. 

Oven method: Preheat the oven to 450° F. Place the dough on a lined baking sheet. Use your hands to pull the dough and shape it as desired. Because pizzas cook very quickly on the BBQ, you can easily make individual pizzas. Cut a parchment paper for each pizza.

BBQ method: Preheat the BBQ to max for the pizza. If cooking the pizza on the BBQ, place the pizza stone in the BBQ when you turn it on. The stone needs to be very hot. Place the dough on a parchment paper and cut the parchment in a circle a bit larger than the pizza. Use your hands to pull the dough and shape it as desired.

Gluten-Friendly: Preheat the oven to 450° F. The Gluten Free Pizza dough is already rolled out.  The Gluten Free Pizza dough is inside your delivery bag as it is too large to fit inside the meal box. Keep the Gluten Free Pizza dough in the fridge or freezer. 

2

Prepare the ingredients and garnish the pizza: Thinly slice the onion and mushrooms. Cut half the pineapple in 1 cm pieces.

Evenly spread the pizza sauce on the pizza. Evenly sprinkle the pineapple pieces, mushrooms slices, 2/3 of onion slices and the mozzarella on the pizza. 

Gluten-Friendly: Use Gluten Free Pizza dough instead of the pizza dough. Bake about 10 minutes in the oven.

3

Bake the pizza and roast the pineapple

Oven method: Bake in a 450F oven for about 15 minutes or until the crust is golden under the pizza and the mozzarella is bubbly. Roast the last half of the pineapple on the baking sheet for about 10 minutes.

BBQ method: Place the dough and parchment paper on the pizza stone. Bake  3 to 5 minutes or until the crust is golden under the pizza and the mozzarella is bubbly. Roast the last half of the pineapple on the baking sheet for about 1 minute per side.

5

Garnish the pizza  & prepare the salad:  Cut the roasted pineapple in 1 cm pieces. In a large bowl, add the lettuce, 1/3 of the onion slices, roasted pineapple and 1/3 of the kimchi dipping sauce.  Toss the salad.

Separate the parsley leaves and garnish the pizza. Cut the pizza in slices.

Serve the pizza with the rest of the kimchi dipping sauce and the salad.

Bon Appétit!

Ingredients

2 portions

4 portions

6 portions

pizza dough

225 gr

450 gr

675 gr

mushrooms

100 gr

200 gr

300 gr

pineapple

60 gr

120 gr

180 gr

red onion

1

1

2

mozarella

100 gr

200 gr

300 gr

Gochujang pizza sauce

1/3 cup

2/3 cup

1 cup

lettuce blend

100 gr

200 gr

300 gr

parsley

4 gr

8 gr

12 gr

kimchi dipping sauce

1/2 cup

1 cup

1 1/2 cup

Recommended Wine Pairing

BERINGER MAIN & VINE CABERNET SAUVIGNON
A strong vanilla flavour with blackberry on the finish. Soft, smooth tannins. 
Region: California, USA
Alcohol: 13%
Price
(SLGA): $12.78

E&J GALLO FAMILY VINEYARDS CHARDONNAY
Flavours of citrus notes, hints of vanilla and a dash of oak. The mouth-feel is soft, with a medium weight and slight crispiness. A lingering finish taste of ripe, red apples. 
Region: California, USA
Colour: White
Alcohol:
12%
Price (SLGA): $10.09

Regina Naturopathic

Dr. Craig Herrington Naturopath

TOMATO
Tomatoes are the greatest source of lycopene, a potent antioxidant that is important for mens prostate health and for heart health.

Beyond Baby Nutrition

Lacey Engel, Registered Diatitian

GET COOKING
Get those kids in the kitchen! Little ones as young as two years old can help with meal prep. When kids help prepare food, they may be more likely to try the same food at the table. 

MAKING THIS RECIPE WITH KIDS ? 
Children are significantly more likely to try new foods when they helped prepare it. Let the child help complete these steps:

  • Garnish the pizza
  • Prepare the salad 
  • Serve

Tags

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information

Pulled pork pineapple pizza

Pulled Pork pineapple Korean Pizza is a fun new take on the classic ham and pineapple pizza. Traditional pizza sauce is replaced by savoury and sweet gochujang pizza sauce. Gochujang is a korean tomato and pepper based condiment that tastes savory and sweet. The pizza is served with a tangy kimchi dipping sauce that is surprising and absolutely delicious. The pizza is served with a refreshing salad.

Featured Local Ingredients

You will need:

Preparation

1

Roll out the pizza dough: Lightly flour the counter. Place the dough on the floured surface and dust with flour. Roll out the dough to about 1/4 to 1/2 cm thick. 

Oven method: Preheat the oven to 450° F. Place the dough on a lined baking sheet. Use your hands to pull the dough and shape it as desired. Because pizzas cook very quickly on the BBQ, you can easily make individual pizzas. Cut a parchment paper for each pizza.

BBQ method: Preheat the BBQ to max for the pizza. If cooking the pizza on the BBQ, place the pizza stone in the BBQ when you turn it on. The stone needs to be very hot. Place the dough on a parchment paper and cut the parchment in a circle a bit larger than the pizza. Use your hands to pull the dough and shape it as desired.

Gluten-Friendly: Preheat the oven to 450° F. The Gluten Free Pizza dough is already rolled out.  The Gluten Free Pizza dough is inside your delivery bag as it is too large to fit inside the meal box. Keep the Gluten Free Pizza dough in the fridge or freezer. 

2

Prepare the ingredients and garnish the pizza: Thinly slice the onion. Cut half the pineapple in 1 cm pieces.

Evenly spread the pizza sauce on the pizza. Evenly sprinkle the pulled pork, the pineapple pieces, 2/3 of onion slices and the mozzarella on the pizza. 

Gluten-Friendly: Use Gluten Free Pizza dough instead of the pizza dough. Bake about 10 minutes in the oven.

3

Bake the pizza and roast the pineapple

Oven method: Bake in a 450F oven for about 15 minutes or until the crust is golden under the pizza and the mozzarella is bubbly. Roast the last half of the pineapple on the baking sheet for about 10 minutes.

BBQ method: Place the dough and parchment paper on the pizza stone. Bake  3 to 5 minutes or until the crust is golden under the pizza and the mozzarella is bubbly. Roast the last half of the pineapple on the baking sheet for about 1 minute per side.

5

Garnish the pizza  & prepare the salad:  Cut the roasted pineapple in 1 cm pieces. In a large bowl, add the lettuce, 1/3 of the onion slices, roasted pineapple and 1/3 of the kimchi dipping sauce.  Toss the salad.

Separate the parsley leaves and garnish the pizza. Cut the pizza in slices.

Serve the pizza with the rest of the kimchi dipping sauce and the salad.

Bon Appétit!

Ingredients

2 portions

4 portions

6 portions

pizza dough

225 gr

450 gr

675 gr

pulled pork

200 gr

400 gr

600 gr

pineapple

60 gr

120 gr

180 gr

red onion

1

1

2

mozarella

100 gr

200 gr

300 gr

Gochujang pizza sauce

1/3 cup

2/3 cup

1 cup

lettuce blend

100 gr

200 gr

300 gr

parsley

4 gr

8 gr

12 gr

kimchi dipping sauce

1/2 cup

1 cup

1 1/2 cup

Recommended Wine Pairing

BERINGER MAIN & VINE CABERNET SAUVIGNON
A strong vanilla flavour with blackberry on the finish. Soft, smooth tannins. 
Region: California, USA
Alcohol: 13%
Price
(SLGA): $12.78

E&J GALLO FAMILY VINEYARDS CHARDONNAY
Flavours of citrus notes, hints of vanilla and a dash of oak. The mouth-feel is soft, with a medium weight and slight crispiness. A lingering finish taste of ripe, red apples. 
Region: California, USA
Colour: White
Alcohol:
12%
Price (SLGA): $10.09

Regina Naturopathic

Dr. Craig Herrington Naturopath

TOMATO
Tomatoes are the greatest source of lycopene, a potent antioxidant that is important for mens prostate health and for heart health.

Beyond Baby Nutrition

Lacey Engel, Registered Diatitian

GET COOKING
Get those kids in the kitchen! Little ones as young as two years old can help with meal prep. When kids help prepare food, they may be more likely to try the same food at the table. 

MAKING THIS RECIPE WITH KIDS ? 
Children are significantly more likely to try new foods when they helped prepare it. Let the child help complete these steps:

  • Garnish the pizza
  • Prepare the salad 
  • Serve

Tags

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information