daily dish

Coconut Baileys Irish Cream

When I think of Baileys Irish Cream, I associate the consumption with indulgence and am instantly taken back to the colder weather and the winter holidays. I feel nostalgic with the thought of sipping Baileys on ice, Christmas eve or enjoying a Baileys spiked coffee on a cold winter’s morning. Rarely, do I think to enjoy this decadent treat in the warmer months, until now.

Recently, I had been looking for a dairy free option that I could easily make at home with natural ingredients. I wanted to eliminate the unknowns of glycerol monostearate, maltodextrin, and artifical flavours, yet still satisfy that Irish cream craving.

As soon, as I stumbled upon this recipe on Oh She Glows, I knew it would be life-changing. 🙂 Angela Liddon, hits it right, every single time. With five simple, natural ingredients, this homemade treat offers a  hint of coconut and espresso, a dynamite combination. Let’s just say I may have over-indulged, it’s just that good.

Not only, does this vegan option hit the mark on taste, but this recipe is just as easy as picking up a “convenient” bottle at your local liquor store. I insist that you give this homemade recipe a try to see for yourself. From here on in, I will absolutely choose this version over store-bought each and every time.

My Saturday morning coffee on the front porch just got a whole lot better.

Coconut Milk BaileysHomemade Baileys Irish Cream (yields 3.5-4 cups)

  • 1 can light coconut milk
  • 1 can full-fat coconut milk
  • 1/2 cup brown sugar
  • 3/4 cup strong espresso, or to taste
  • 3/4-1 cup Jameson Irish Whiskey, or to taste
  • pinch of salt

Directions:

  1. In a medium or large pot, add the cans of coconut milk and whisk. Now whisk in the sugar. Bring to a low boil, stirring frequently. Simmer for about 8-10 minutes, while stirring frequently, until it cooks down and thickens slightly.
  2. Remove from heat and stir in the espresso or coffee.
  3. Add a pinch of salt and finally the Jameson, to taste. Make it as strong or weak as you prefer.
  4. Store in sealed jars and serve over ice, with coffee or tea, or in baked goods. The whiskey and espresso settles to the bottom of the jar slightly, so give it a good stir before using.

xx!

Citrus Sunrise

If our daily sunrise doesn’t get your energy flowing or you don’t quite get the chance to enjoy nature’s wonder in the early AM, skip the java and awaken your senses with this delightful treat. This bright and punchy combination will give you the welcomed perk that we often need first thing in the morning. Major bonus if you are a morning person and can enjoy this sunrise with the sunrise. ❤

I will always 100% opt for grapefruit juice over orange juice to get my daily dose of vitamin C,  but sometimes find that it can be a bit tough on  my taste buds and tum, that I choose not to enjoy it every day. The combination of carrot, golden beets, and mango offer up a sweet finish that balances the tart flavour of the grapefruit, which provides a great alternative to your regular pure grapefruit juice.

This juice is loaded with vitamins, antioxidants, and minerals to help cleanse the body, support your immune, fight the formation of free radicals, increase energy and aid in hydration. Sounds  like a good way to start the day, doesn’t it?

Citrus Sunrise

Juice 2 mangoes, 4 small golden beets, 2 carrots and 2 grapefruits. (yields 2 servings)

Citrus Sunrise

Enjoy the Sunrise. xx

Tuna with Mango Salsa

The days are getting longer giving us more of that lovely evening sunshine that we all love so much. Allowing us more play time in the evenings after a full day at work. Meals in minutes are ideal in order to fit in the things you love. For me that means S&D Jerky, running, yoga, blogging, reading and catching up with friendships.

As you all know I love meals that are quick, healthy and delicious. This meal took about 20 minutes to put together, was very satisfying and left us with a full evening ahead. A win win! Pair this one with a cold crisp Pinot Grigio and you have a delightful summer dish.

Tuna with Mango Salsa (yields two servings)

  • 2 tuna steaks (or your choice of fish, this is really interchangeable)
  • 1 diced mago
  • 1/2 cup diced heirloom tomatoes
  • 2 tbsp diced red onion
  • 2 tbsp chopped basil
  • fresh lime juice from half of lime
  • salt and pepper
  • 2 tbsp crumbled goat cheese
  • olive oil
  • 6 cups of spinachTuna & Mango Salsa
  1. Preheat oven to 325 degrees
  2. Combine mango, tomatoes, red onion, basil and lime juice to make salsa
  3. Season tuna steaks with salt, pepper, and olive oil
  4. Bake tuna in oven for 5 minutes on each side or until tuna flakes
  5. While tuna is baking, wilt spinach in frying pan. I like to add a touch of hot chili oil here
  6. Plate spinach, tuna, topped with mango salsa and goat cheese

Tuna Steak with Mango Salsa

Eat Fresh. xx

Herb Crusted Salmon

This recipe is a new household favourite and if looking to entertain, this one will be sure to impress your guests. I’m still impressed each time I whip it together, it is just so good! I have decided it will be my new go to dish for when friendships join for dinner- who’s coming over!? 🙂 It is simple in its preparation and  explodes with flavour, the perfect dish to kick off the spring season.

salmon ingredientsI have only tried it with salmon, but this herb crust would be absolutely amazing on just about anything. I stumbled across this tasty dish on one of my favourite food blogs, Freshness GF, followed it to point (per filet) and it was perfect.

Now for the accompanying salad. This may look a bit familiar (see here) however I adapted it for a more spring-like pop of flavour. Omitting the salty variable and adding cucumber and pomegranates to freshen it up! Again this colourful, flavourful mix is a great addition to just about any protein and leftovers make a great salad topper.

salad ingredientsHerb Crusted Salmon (yields 3 servings)

  • 3 salmon filet
  • salt and pepper
  • 3 tsp mustard
  • 3 tsp honey
  • 6 Tbsp fresh herbs (cilantro or parsley or both) – I use both!
  • 3 Tbsp gluten free bread crumbs
  • 3 clove garlic
  • 3 tsp olive oil
  • 3 Tbsp walnuts
  1. Preheat oven to 400 degrees.  Lay salmon in baking dish.  Season with salt and pepper.  Mix honey and mustard together, spoon over salmon, coating it evenly. Think of it as the glue.
  2. In a food processor, combine herbs, bread crumbs, garlic, oil and walnuts.  Chop until finely blended.  Spoon over salmon evenly including the sides.
  3. Bake for 12-15 minutes. When you start to see white oozy parts, it’s done.

Pomegranate, Corn, Pepper Salad

  • 2 cups corn
  • seeds from 1 pomegranate
  • 1/2 a cucumber, diced
  • 1/2 a red pepper, diced
  • 1/2 an orange pepper, diced
  • 1/2 a red onion, diced
  • 1/2 cup of heirloom tomatoes, diced
  • 2 cups arugula

This recipe is a quick one to whip together, and you really can add as much or as little as you like of each ingredient. The flavours will still pop.

  1. Soften onion and peppers in a frying pan for about 8-12 minutes.
  2. Remove from skillet and cool.
  3. Stir in tomatoes, cucumber, and pomegranate.
  4. Serve on a bed of arugula with herb crusted salmon, and a squeeze of lime.

herb crusted salmonEnjoy! xx