We’ve often thrown a bag of Happy Planet Soup into our grocery bag for those times when we don’t have time to cook from scratch. Squash and cashew with coconut, tumeric and cinnamon is a favourite and we’ll usually grill up some cheese bread to complete our meal and pop open a beer or two as well.
Now it’s even easier to sup on soup even if you’re solo, or perahaps if your partners in the mood for one soup and you another, as Happy Planet has just released the Grab & Go single serving soups. They are super fresh, delicious, healthy and filling! I work from home and sometimes can’t get out for lunch so I can now make a healthy meal that’s ready in three minutes; Michael has been taking a soup or two to work.
There’s no messing up the kitchen as you can eat right from the bowl and then simply recycle. The soups are available in West African Squash & Cashew Soup (our favourite), Portuguese Kale & White Bean, French Lentil, Thai Coconut (close 2nd in our books) and Tuscan Tomato Soup. The soups are also gluten-free should that be an issure and made with fresh, premium, natural and certified organic ingredients; some are dairy free, vegetarian, and vegan options are available.
Grab a few the next time you are at the grocery store as they keep for several weeks and voila, healthy, tasty meals in minutes.
The summer doesn’t have to end with the official day of fall. We BBQ all year as it’s our go to for quick dinners. In fact I think we’re due for more propane right now! This summer we tested out some new sauces from Grace Kennedy and have now worked our way through the entire bottle of Jerk Marinade.
Grace’s line includes Jerk Seasonings, Sauces and Rubs, Pineapple and Coconut Grilling Sauces and Hot Pepper Sauces and they make grilling easy as you can simply marinade as per the label’s instructions, or head to www.gracekennedy.ca for more official recipes. The company started in Jamaica in 1922 as a small trading establishment and now offers full line of Caribbean inspired foods that include cooking sauces, seasonings, rice and beans, soup mixes and beverages such as sodas and juices. Also coconut products, such as Organic Virgin Coconut Oil, Organic Coconut Sugar and Coconut Water.
We marinated the chicken for a couple hours in the Jerk Marinade and served it up with some grilled vegetables and coleslaw. Tasty and easy for a quick mid-week meal!
Yep, that’s Michael grilling and yep….we still have our Christmas lights up as we like to light them up while we sit on the balcony on warm nights. And there’s less to do come Christmas.
Our very own Chef Michael Smith (@chefgoodlifevan) is a master griller. Just check out these grill marks. PRO!
Udi’s Gluten Free challenged me to make something with their basket of gluten-free goodness that was sent my way. There were leftover veggies and pork in the fridge and it was breakfast time so let’s make a strata.
What I like about this breakfast treat is that the ingredients are very flexible. Bread, eggs and milk are the basics, and cheese is always a bonus, but if you’ve got some left over sausage, pork, turkey or ham, chop it up and add it in. Got some spinach or Swiss chard? Throw that in for some added nutrients. Peppers, tomato, corn? Sure. This recipe makes a loaf size pan, double if you’ve got more guests. You can also make this the night before and then bake it the next morning. Perfect for a busy brunch.
1 loaf Udi’s gluten-free baguette
1 cup milk
1 cup cheese – cheddar or mozzarella work best
Salt and pepper
1 tsp Dijon mustard
1 Tbsp olive oil
1 green onion chopped
1 garlic clove chopped finely
1 cup ham/sausage/turkey/crumbled bacon
1 tomato – reduce milk by ¼ cup if using
½ cup spinach or swiss chard
½ cup chopped mushrooms
Cut bread into 3/4-inch cubes. Sauté all possible additions starting with onions and garlic in olive oil gradually adding additions until softened. Throw bread in the sauce pan and coat with mixture, throw in cheese, toss and immediately transfer to greased loaf pan.
Whisk together eggs, milk, mustard, salt and half of the pepper; pour over bread mixture. (can refrigerate overnight) and bake at 375 for 45 minutes.
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