Salad and Healthy Food

I just did the grocery shopping  for making cupcakes and mini cheesecakes for my sister’s bridal shower this weekend.  Having bought a huge bag of flour, two pounds of butter, 1kg of icing sugar and 3 packages of cream cheese, I am feeling fat just thinking about all of those ingredients.  For that reason I would like to reflect on salad.  This upcoming weekend is going to be a carb-opolooza, so I would like to think happy green vegetable thoughts for a while.  I know my blog features a great deal of baked goods, so I assure you I eat salads and healthy foods too!

Last week Jonathan and I went to Fresh; a restaurant with three locations in Toronto. It’s been around for a while, but it was my first time going there.  I ordered the baby beach pasta bowl which is composed of: grilled red pepper, zucchini & sweet potato with avocado, sun-dried tomato, sunflower sprouts, olive oil, tamari, lemon, mixed herbs and goat cheese.  It was simply delicious and I definitely want to go back sometime soon.  I had never had soba noodles before (soba are noodles made from buckwheat flour).  I also ordered an antioxidant smoothie that was very tasty.  When I was at Chapters the other day, I saw two cookbooks from Fresh –  I flipped through the pages and there were many delicious looking recipes for salads, smoothies, and wraps. They are definitely going on my wish list.

I made the following salad today for lunch.  It has baby spinach greens, cucumber, red pepper, avocado, bacon and Balderson cheddar.  The salad dressing I made was quick and simple: 1 tbsp extra virgin olive oil, 1 tbsp of rice wine vinegar, dash of salt, dash of freshly ground black pepper and two drops of lime juice.  It was a hearty and filling salad.

One of the biggest parts of healthy living is exercise and eating lots of fresh fruits and vegetables.  So here is a beautiful afternoon snack – lovely organic oranges!

Afternoon Snack – Cucumber Rounds with Red Pepper Jelly

This recipe is an easy and tasty appetizer or afternoon snack.  It was simple to prepare and refreshing to eat!  I received the red pepper jelly from Jonathan’s Mom and was excited to use it.  The red pepper jelly was sweet and really quite lovely.

I used a Pampered Chef crinkle cutter to slice the cucumber.  If you don’t have one you can just slice the cucumber with a regular knife.  However, if you would like to buy a fun kitchen gadget, this could be for you.  It makes slicing vegetables more fun and gives them texture.


1 cup of whipped cream cheese

1 minced clove of fresh garlic

1/8 tsp of black pepper

1/8 tsp of dried basil

1/8 tsp of oregano

1 cucumber sliced with crinkle cutter (depending on how many you would like to make)

Enough red pepper jelly for a pea-sized amount on each cucumber


  1. Cut cucumber with a crinkle cutter, like shown below.  It will help the cream cheese stay on the cucumber better.
  2. Mix whipped cream cheese with minced garlic, pepper, dried basil, and oregano.
  3. Spread cream cheese on cucumber round.
  4. Add a pea-sized amount red pepper jelly on each cucumber.