Minty Lentil and Quinoa Salad with Goat Cheese

Back in June, 2011, I wrote a post that included the travails of cooking (includes photo) aboard our 30-year old, 32-foot cabin cruiser, the Outrageous, which we use as a moving cottage on the lakes around Ottawa and as a means of travel to the St. Lawrence River and the Thousand Islands.

At the time, I likened the galley to a shower stall, and guess what? Nothing has changed its size between now and then. Thus another summer finds me once again seeking out ways to maintain my healthy, gluten-free, and low-cal diet while on the water. Basically, I need a variety of dishes that I can make in advance and that are easily portable.

Hence a Weight Watcher recipe for “Lentil Salad with Fresh Mint and Goat Cheese” caught my eye. It had no flour, I love mint, and legumes are my friends. Most importantly, it fit my seafaring criteria. The problem? After I made it, I found its flavour too dense—it had…well, too many lentils in one bite.

I began to mix it with other dishes: a lettuce salad, a chicken salad. All were good, but nothing I’d write home about. Then I decided to add cooked quinoa and hit the jackpot, taste-wise and nutritionally speaking. A cup of this salad is a power-house of filling protein and a great mix of tastes, both fresh (mint) and salty (cheese), and interesting textures, both crunchy and soft.

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When Brussels Sprouts Sing…(Roasted Brussels Sprouts with Red Onion and Olives)

I know, I know: another roasted vegetable dish. But this one is special. Really.

As some of you may recall, I roast vegetables in a way that is “not for the faint of heart,” mixing and matching all kinds of root and non-root vegetables. These dishes solve my dieter’s problem: “How am I going to gorge myself on vegetables today?” And I usually don’t add oil so the calorie count is as low as it can go.

Recently, however, two pounds of Brussels sprouts sang a different melody to me.  They sang of being on the main stage, second to none. I could see their point. They were lovely and fresh. They didn’t want to be stuck with carrots, celery root, turnips, parsnips, and whatever else I had in the fridge.

So…what do you do when Brussels sprouts sing? Listen, of course.

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