This Roasted Red Pepper Sauce is one of the simplest pasta sauces you can make and I’ve definitely been in the mood for simple these days. I’ve been trying to simplify everything whether it be  enjoying simple meals or simplifying my routines, I’m a little tired from going 100 miles an hour 24/7. The thing about simplifying is that it can easily come across as just being lazy, but I think this pasta dish is the perfect example of how simplifying can lead to some stellar results and not to mention delicious flavours.

This Roasted Red Pepper Pasta Sauce is perfect if you’re craving pasta (which let’s be honest, who isn’t craving pasta?) but feel like something different from tomato sauce, bolognese sauce or pesto sauce. Other than the addition of a teeny tiny bit of cream at the end, this sauce is extremely healthy and is made with all fresh ingredients. After all of this talk of simplifying things, you might be wondering just how is this sauce simple? Well, if I told you that all the ingredients are roasted in the oven and then pureed (in a bender or with an immersion blender) would you believe me? There is no stirring and there are no tomato splatters all over the kitchen to clean up – you don’t even have to be in the kitchen, you can sit on the couch and watch Oprah reruns…if that’s your thing.

Roasted Red Pepper Pasta Sauce (serves 4-6)
Recipe by Lou

Ingredients
3 red peppers, quartered
1 onion, quartered
2 large tomatoes, quartered
3 whole cloves garlic
3 tbsp olive oil
2 tsp balsamic vinegar
1 tsp red pepper flakes (if you don’t want it spicy or are making this for kids, use less red pepper flakes)
2 tbsp cream

Directions

Preheat oven to 350 degrees.

Place red peppers, onion, tomatoes and garlic in a baking dish. Drizzle with olive oil and vinegar and sprinkle with red pepper flakes.

Roast in the oven for 45 minutes.

Once vegetables are done roasting, remove to a blender or a pot. Add cream and puree in the blender or with an immersion blender.

Serve over whole wheat pasta with parmesan cheese.

This Roasted Red Pepper Pasta Sauce is so simple you’ll be wondering why you hadn’t made it until now.

- Lou

 

I find that breakfast is one of the hardest meals of the day. It’s the way to get your day started off on the right foot but it is so easy to make the wrong choices. I often end up just wanting bacon and eggs which is not the healthiest choice. If you’re starting your morning with a workout, a healthy, fast breakfast becomes even more important. This Cranberry Mango Granola makes that healthy breakfast so easy. Create a Yogurt Parfait with protein packed Greek yogurt and top with your favourite fruit and you’ve got a nutritious, energy loaded breakfast. Does it get any better, friends?

I’ve tried really hard to be a “gym person”; running on the treadmill, trying classes, the whole nine yards, but it just wasn’t me. After years spent as a competitive figure skater, I missed the challenge, coordination and artistry that came with skating. I began taking ballet classes as my exercise regime. Ballet is an amazing way to express yourself plus it strengthens, lengthens and tones muscles. Here’s the thing about ballet classes, you often won’t get the cardio workout your body needs. That’s where my new favourite, and the go-to workout for many women comes in – Ballet Barre based workouts. It’s a workout that links classical dance training, strength training and pilates.

Last week, I tried an amazing Cardio Barre class at Barre Beautiful - a new barre workout boutique at Yonge and Eglinton in mid-town Toronto. Holy, was this class amazing – I am completely addicted. My class was taught by the amazing Marvin Vergara, who was so knowledgeable and encouraging – I highly recommend taking any of his classes. The Barre Beautiful workout is an intense 35 or 55 minute workout that challenges stability, balance and muscular endurance while promoting good posture.

Can I just say that this was the best workout I’ve done in ages? I thought my ballet classes were hard, but this took it to a whole new, amazing level.  I can’t wait to go back. Plus the studio is absolutely gorgeous – talk about a healthy workout environment. They offer a ton of classes a day, so you’ll definitely be able to to fit it into your busy schedule. And for those of you out there with kids – complementary child minding services? Yes please!

I love to eat my Cranberry Mango Granola for breakfast before a barre workout, or just to start off the day on the right foot.

Cranberry Mango Granola
Recipe by Lou

Ingredients

3 cups whole toasted oats (toast in the oven for 15 minutes at 350 degrees.)
1 cup sliced almonds
1 cup unsweetened shredded coconuted
1/4 cup chia seeds
1/4 cup flax meal or flax seeds
1/2 cup dried cranberries, roughly chopped
1/4 cup of chopped dried mango
1 tsp cinnamon
1/4 cup apple juice
1/4 cup apple sauce
1/4 cup almond butter
2 tbsp honey
1 tbsp vegetable oil
1 tsp vanilla extract

Directions

Preheat oven to 250 degrees.

In a large bowl, combine toasted oats, sliced almonds, shredded coconut, chia seeds, flax, dried cranberries, dried mango and cinnamon.

In in small pot, bring apple juice, apple sauce, almond butter, honey, vegetable oil and vanilla extract to a boil.

Remove from heat and mix into the dry ingredients.

Press granola out onto a rimmed baking sheet.

Bake in the oven for 30 minutes, then turn down heat to 200 and bake for another two hours.

Remove from oven and crumble. Store in an airtight container.

If you’re looking for more Breakfast for Barre Workouts inspiration check out:

Mini Breakfast Quiche
Homemade Granola
Living Lou’s Omelet
Pumpkin Spiced Granola

And my “Breakfast IdeasPinterest Board:

What’s your favourite healthy breakfast? Give this Cranberry Mango Granola a try.

- Lou

Disclaimer: I was invited to try a complementary class at Barre Beautiful. The choice to post about my experience and opinions is completely my own.

I’ve mentioned my love for Cookin’ Greens before and my feelings have only grown since I first tried their products in the summer. I’m a big fan of their nutrient-packed, not to mention convenient, frozen vegetables. I love that the veggies can be cooked straight from frozen with no prep! I always have a bag in my freezer, so when I was approached to participate in an exciting project involving Cookin’ Greens and the TV show Dragons’ Den I jumped at the chance.

This week, Cookin’ Greens will be on Dragons’ Den, which is a show where aspiring entrepreneurs pitch their ideas and businesses to five multi-millionaires with the expertise and money to turn great ideas into booming businesses. It’s a favourite show of mine and I can’t wait to watch the episode. Leading up to the episode, Cookin’ Greens has been posting a new recipe each day on their Facebook page developed by myself and other bloggers.

I developed an uber healthy and delicious recipe of Cookin’ Greens Stuffed Peppers using Cookin’ Greens Athlete’s Mix in honour of their appearance on Dragons’ Den. The Athlete’s Mix features collards, spinach, kale, sweet red pepper and white beans – it’s a great combo of fibre, protein, iron and vitamins A and C. This recipe was inspired by my favourite dragon and fellow foodie, Jim Treliving. It was a little intimidating to create a recipe for a fellow foodie, but I knew I wanted to highlight his philanthropic efforts with the Heart and Stroke Foundation and create a heart healthy dinner that everyone would love. Head on over to the Cookin’ Greens Facebook page to get my full recipe for Cookin’ Greens Stuffed Peppers and be sure to watch the episode on March 24th at 8pm EST.

Disclaimer: This is a sponsored post on behalf of Cookin’ Greens. I was compensated for my time, but all opinions expressed are my own.

I have so many thoughts rushing through my head right now that coming up with a coherent sentence is proving to be a huge challenge. But I want to write about these Crunchy Baked Chicken Wings and how good they are. And how they are healthier than your favourite fried chicken wings. And how they are so easy. But it would be nice if I could put that all in a fluffy, beautiful, compound sentences. Maybe I could even throw a few metaphors and similes in there…

Hmm, not today, my friends.

I have a serious addiction to chicken wings. Which you will know if you’ve been reading Living Lou for a while, I’ve shared recipes for Baked Buffalo Chicken Wings and my all time favourite, Living Lou’s Chicken Wings. I knew that the next type of chicken wing I wanted to was a crispy, baked chicken wing that’s healthier than the deep friend variety. I turned to corn starch to create the crunch and a couple of favourite spices – chili powder and cumin – to create a unique chicken wing.This recipe is simple and I have a feeling that kids and adults alike will go crazy for these wings.

Crispy Baked Chicken Wings (serves 4-6)
Recipe by Lou

Ingredients

2 1/2 lbs chicken wings
4 tbsp corn starch
2 tbsp brown sugar
2 tsp salt
2 tbsp chili powder
1 tsp garlic powder

Directions

Preheat oven to 350. Prepare a baking dish with a piece of tinfoil.

Combine corn starch, brown sugar, salt, chili powder and garlic powder in a large bowl. Toss with the chicken wings. Allow to sit for 10 minutes, allowing the spice mixture to absorb into the wings. Toss again, letting to sit another 5 minutes or until most of the spice mixture has been absorbed into the chicken.

Place wings on the baking sheet and bake for 20 minutes.

Remove from oven and flip over. Cook for another 20 minutes.

Chicken wings are a great way to make something different and delicious for dinner and these Crispy Baked Chicken Wings taste like they’ve been fried without all that added fat.

You see, as much as I love all chicken wings, I have a soft spot in my heart for the crunchy, friend, unhealthy variety…which is not something I want to be eating too often. I set out to create a healthier, alternative and I think I’ve hit the jackpot.

While people go nuts over the Superbowl in February, I prefer The Oscars. It’s a time to look back and celebrate a great year of film. I usually love to throw an Oscar Party and last year I shared my menu leading up to the big day. Unfortunately, this year I have a bunch of midterms and papers due which means I will be watching the Oscars from my couch, in sweat pants, going over flashcards during commercial breaks. Does it get any more glamorous?

Instead of a delicious spread like last year, my snack of choice is this healthy Avocado Feta Dip. Midterms means stress, and stress can also mean eating. A lot. When I have this dip in my fridge and some carrot sticks and celery, I’m not worried about the midnight snacking because it’s not like I’m eating a whole row of Oreos… This dip is delicious, my whole family devoured it within seconds and I had to make another batch for tonight. It would also make a great after school snack for kids, just leave out the jalapeno. You can serve it the way I have in the photo above, with some celery, carrot sicks and crackers. It would go really well with red peppers also. Yum.

Avocado Feta Dip
Recipe by Lou

Ingredients

2 avocados
3/4 cup diced or crumbled feta
1/4 cup chopped onion
2 cloves garlic
1/4 cup chopped fresh cilantro
1 jalapeno, seeded and cut into 1 inch pieces
2 1/2 tbsp lemon juice
2 tbsp olive oil

Directions

In a food processor, pulse avocado, feta, onion, garlic, cilantro and jalapeno.

Scrape down the sides of the bowl, add lemon and olive oil. Pulse again until smooth.

This Avocado Feta Dip is so easy and healthy, I can foresee this dip having a constant presence in my fridge from now on.

- Lou