Healthy Meal Time: Episode 2

With the temperatures this summer being lower than the norm, Chelsea & I were tempted to go full-Fall and make a chili & cornbread for our second instalment of our Healthy Meal Times. Fortunately, common sense got the better of us and we decided on something a little more seasonal (but we’re definitely still going to make the chili & cornbread! We’re just going to wait until it’s temperature appropriate).

To start off our meal, we picked a Cabbage Salad from Kris Carr’s Crazy Sexy Kitchen cookbook. Filled with tonnes of fresh, in season (and local!) veggies, this salad did not disappoint. I liked the tang of the lime juice combined with the smoothness of the avocado. I’m also upgrading my status of cilantro-hater to cilantro-don’t-minder. I liked the way the herb brightened up the salad.

For our main course, we made Vegan Bean Ball Subs from Veggies Don’t Bite. This recipe had a few components (the sautéed kale marinara sauce & the lentil balls) which took a bit of time to prepare individually, but the end result was totally worth it.

The lentil balls were hearty and the marinara sauce was delicious! If I were to make the lentil balls ahead & freeze them, this meal would be a synch to throw together with pre-made or store-bought marinara to make a quick & easy weeknight meal.

We really embraced the late-summer season by making a Summer Stone Fruit Crisp from Oh She Glows for dessert. I’m not new to crisps, but using fresh plums, cherries and peaches was a very welcomed idea! Although it was delicious as written, if I were to make this recipe again, I’d add a bit more than a pinch of salt to the crust and maybe add some orange juice or orange zest to the filling to really bring it up a notch.

Another successful meal in the books – I can’t wait to see what we come up with next!

Past Meal Time Posts:Episode #1