Hey Chicks,

Happy Wednesday – hope you are all having an amazing week! The post is going to be a quite short as I am off to teach my new group of fabulous chicks at my Toronto King & Bathurst Bootcamp (and am still sore after a killer high intensity interval workout on Monday with them!) and then have to head home to prep as we are on Breakfast Television Toronto tomorrow am to introduce those who don’t know to the amazing world of tabatas (my personal favorite way to workout!). Make sure to watch between 7:30am – 8:30am for our spot!

My new love crush

So chicks, I realized recently that I have a slightly obsessive personality and when I like something, I like it A LOT. This occurred to me after we had our Chick Sergeant Team Meeting last weekend and one of our Chick Sergeants, Tessa, brought in an amazing salad with fennel. I never eat fennel…I never even thought I liked fennel! Well, apparently I LOVE fennel. This past week, I can’t get enough. Fennel in my stirfry, roasted fennel salad, fennel is my soup – I want to eat it on everything.  I even had a dream about fennel (sad I know!)

Is dreaming about fennel salad weird?

If you don’t know what fennel is,  you have to try it! Here is a link to an amazing fennel recipe I am actually bringing to Blue Mountain this weekend for one of my longest friend’s (22 years to be exact!) bachelorette party.  It’s super easy, super nutritious and is awesome as a side.

I have also borrowed some info from the Whole Foods website to give more details on this yummy veggie.

What is Fennel?

Fennel is composed of a white or pale green bulb from which closely superimposed stalks are arranged. The stalks are topped with feathery green leaves near which flowers grow and produce fennel seeds. The bulb, stalk, leaves and seeds are all edible. Fennel belongs to the Umbellifereae family and is therefore closely related to parsley, carrots, dill and coriander.

Tips for Preparing Fennel:

The three different parts of fennel—the base, stalks and leaves—can all be used in cooking. Cut the stalks away from the bulb at the place where they meet. If you are not going to be using the intact bulb in a recipe, then first cut it in half, remove the base, and then rinse it with water before proceeding to cut it further. Fennel can be cut in a variety of sizes and shapes, depending upon the recipe and your personal preference. The best way to slice it is to do so vertically through the bulb. If your recipe requires chunked, diced or julienned fennel, it is best to first remove the harder core that resides in the center before cutting it. The stalks of the fennel can be used for soups, stocks and stews, while the leaves can be used as an herb seasoning.

A Few Quick Serving Ideas:

Healthy sautéed fennel and onions make a wonderful side dish.

Combine sliced fennel with avocados, and oranges for a delightful salad.

Braised fennel is a wonderful complement to scallops.

Next time you are looking for a new way to adorn your sandwiches, consider adding sliced fennel in addition to the traditional toppings of lettuce and tomato.

Top thinly sliced fennel with plain yogurt and mint leaves.

Fennel is a match made in Heaven when served with salmon.

Nutritional Profile

Fennel is an excellent source of vitamin C. It is also a very good of dietary fiber, potassium, manganese, folate, and molybdenum. In addition, fennel is a good source of niacin as well as the minerals phosphorus, calcium, magnesium, iron, and copper.

So chicks, the lesson of the post? Try something new (especially if it is a healthy veggie!). You never know what you could love until you try it 🙂

Have a super fab day,

Laura xo