I do love me some honey, add in garlic and soy sauce….yummy!! Here’s a great recipe if you’re on the WW program, it’s a 5 point per portion option for dinner!
- 4 x 4oz chicken breasts, boneless and skinless
- 1/4 cup honey
- 6 tbsp. soy sauce, I used gluten-free soy sauce
- 3 cloves fresh garlic, crushed
- 1 tsp of fresh ginger, crushed
- Lay the chicken breasts in a casserole.
- Blend the honey, soy sauce, garlic and ginger. You may have to warm the honey to blend it. I nuked mine for 30 seconds.
- Pour the sauce over the chicken.
- Bake at 350 for an hour. Easy peasy!
- Serve with brown rice and broccoli for a well balanced meal!
- the chicken is 5 points, rice is 5 points for a cup cooked rice and the broccoli is 0 as long as it’s steamed!
My sweetie and I celebrate every anniversary, some years it’s a simple picnic in the living room, some years it’s order in, and this year we went all out and took a fabulous trip to Europe and topped it off with a lovely dinner at The Springs Restaurant, right here in London, On. We both strongly feel that every anniversary should be celebrated in some way, as marriage is something you have to work at, as are all relationships. They don’t just happen, you need to spend time together! Ok enough preaching, back to the review!
We all dine for different reasons, sometime we simply want a quick bite, or maybe we feel like Thai tonight or maybe we are celebrating a special anniversary, say our 35th and want a nice spot with atmosphere, great service, nice food that is presented like a chef took the time to be sure the plate was perfect! Well BINGO we hit the nail on the head this year!
The Springs Restaurant’s décor is warm and inviting, it has great atmosphere where the tables are spaced out enough that you don’t have to hear the neighbor’s conversation, or lack of, the lighting was just light enough to read the menu but dim enough to set the mood and the piano player was heard but not intrusive or too loud!
The service was impeccable, maybe the best in London! Ron, our server was ever so gracious. He knew that I was a gluten/dairy-free diner, as I had called ahead, and went over the entire menu with me! He went from dish to dish, explained which would be a wise choice, which he could make gluten-free and which ones to avoid. (Which was few, most items they were able to modify) Speaking for all gluten/dairy free diners I have to say that this is so appreciated! I actually was once called a Gluten-tard by a restaurant owner and was horrified, not to mention would never go back there again! This was NOT the case at the Springs, they went way over and above to make me feel like a welcomed guest!
Now let’s get down to the brass tacks, the food! This has to be the nicest food I have seen in London in a long time! How have I not eaten here before? I started with the Baked Goat Cheese, it was beautifully crisp, served piping hot with a tomato/caper and olive tapenade and gluten-free toasts! It’s normally served up with a crostini but let me tell you, to have good gluten-free bread served in a restaurant, that is top drawer stuff!
Denis, my sweetie, started with the Crab Cakes and I couldn’t sample so I will have to go by his oohs and aahs to assume they were delicious. He noted the spicy chili sauce they were served with, and did everything but lick the plate clean! Apparently they were tasty!
I then had the Salmon which was served on a bed of wild rice and surrounded by roasted vegetables! The salmon was tender, fresh and tasty, the presentation and sauce were lovely and the vegetables al dente, perfect in my eyes! Denis had the Venison, a first for him and raved about the sauce! I did get a bite of the meat and he dipped it in the sauce which I believe was a chocolate pomegranate sauce. It was so tender, really lovely. It was served with a mashed potato as well, again not a speck left on his plate!
Dessert is always a difficult one for me in restaurants. They often will have gluten-free cake or brownies but often have dairy in them. In that case I order myself a Spanish coffee as to me, that’s a big treat! I should have asked for decaf tho! Denis had the Crème Brule and thought it was pretty darn good, the presentation again was great, you can tell the staff take the time to make things pretty!
So to summarize, service was prompt, dishes picked up as soon as we were done, attentive and respectful. Food and presentation get top marks from me and the atmosphere was romantic to us as well. If you have been on the fence on whether to try this place out or not, what is stopping you?
I should mention the Springs is totally accessible for those that need that option. Pricing is on par with fine dining as it should be. They are not buying food pre-fab, this is all in house prepared food with much thought and planning to the marrying of tastes, presentations and service. This is not a restaurant where your server is going to pull up a chair, put his elbows on your table and say “Hey, what’s up?” . You will be treated as guests and treated well!
To the owners of The Springs, I say Bravo, great job and to Chef Andrew Wolwicz, my compliments! I thank you, hand to heart, for your extra effort in making our 35th anniversary special by going out of your way for my food intolerances and making me feel comfortable and relaxed.
Yours in dining,
Now say that title ten times real fast! Here’s a terrific recipe for veggies that will impress the eyes and the tummy! I love roasted veggies in the fall and with the root veggies in abundance, why not? Here’s how:
- 2-3 carrots peeled and cut into crudités
- 1 small turnip chopped into large dice
- 2-4 beets (pre-cook and peel, 1/4 them)
- squash cut into large chunks
- 2-3 parsnips, peeled and chopped
- 4-5 cloves garlic chopped
- 1 small red onion sliced
- 2 tbsp. olive oil (or more if you like)
- 2 tbsp. olive oil
- 1-2 tbsp. maple syrup
- herbes de provence **
- Pre-cook your beets either by roasting in the oven or boiling. Peel them and cut into 1/4’s.
- Prep your other veggies and place in large bowl. Toss with most of the oil, spices and vinegar, save a bit of each for the beets.
- Toss the cooked beets with the rest of oil,spices and vinegar. Keep separate from the other veggies.
- On a parchment lined tray spread the veggies out. Put the beets at one end to keep them from bleeding into your other veggies.
- Drizzle the syrup over all the veggies.
- Roast uncovered at 375 for an hour or till fork tender.
- Enjoy as a side dish to chicken, fish, beef or pork!
- ** other spices can be subbed like curry or cumin, any variety.
I must apologize for not writing for so long! We were away in Europe and frankly it’s taken me a couple weeks to catch up on sleep, laundry, work, I could go on! Anyhow, here’s a recipe for a great and tasty snack that is only 1 point per 1/4 cup! If you have it with crackers then just add those points but if you have it with veggies, it’s a super duper deal! Feel free to change up the ingredients but I like this just the way it turned out!
- 1 lemon, zested and juiced
- 1/2 cup green olives
- 2 tbsp. capers
- 1/2 cup roasted red peppers
- 1 can artichokes, drained ***
- 2 cloves of garlic
- Put all of the above in the food processor and process till smooth! That’s it.
- Put it in a pretty dish and have fun with it!
- You can top it with parsley or cilantro for color if you want.
- *** use artichokes packed in water or count extra points for the ones in oil.
There is only one success – to be able to spend your life in your own way.
~ Christopher Morley ~
Life is meant to be lived.
~ Eleanor Roosevelt ~
I know it seems silly to post a recipe for soup on one of the hottest days of the year but I really do eat soup in the summer! This recipe can work all year long though! Feel free to vary the veg to your liking!
- 1 tbsp. indian spice mix (check my spice category for the recipe)
- 4 cups chicken broth- low sodium g.f
- 4 cups water
- 1 can coconut milk
- 4-6 cups of vegetables( asparagus, garlic, onion, carrot, celery, broccoli, cauliflower, beans etc)
- 1-2 tbsp. olive oil
- Sautee the garlic, onions and celery in the olive oil. Add in the rest of the veggies.
- Add in the broth and water, bring to a boil.
- Once the veggies are el dente, add in the coconut milk and spice. Salt and pepper if needed too.
- Reduce the heat and simmer for a bit.
- I like to puree part of the soup just to give it a thickened feel. You can puree the whole batch if you like too!
- Enjoy with a few crackers or a side salad!
- The soup itself is 2 points per 12 oz bowl. Enjoy! (Could be less depending on your coconut milk and olive oil usage!)
- Use vegetarian broth to make this vegetarian.