BLT, the classic combination of bacon, lettuce and tomatoes can work beyond the bread. Here, they form the main ingredients in this pasta dish and come together with a creamy avocado dressing. A warm and cozy meal like this is great for winter- it has lots of fiber, healthy fats and protein so it is filling and satisfying. Continue Reading →
Pumpkin Beef Chorizo Chili
A big bowl of meaty chili is a common craving of mine in the winter. It’s a good way to use up leftover bits of meats and vegetables and a can of beans or legumes can be thrown in as well. I like to add in as many vegetables as possible to keep it from being too heavy and make it more balanced. Continue Reading →
Stuffed Butternut Squash
This time of year brings piles and piles of squash. One of my favourites to use is butternut; its bright orange flesh is dense and lightly sweet making it flexible enough for sweet and savoury dishes. Baking halves and using them as a bowl for any filling of choice is an easy way to use them and it can be a good method for using up leftovers. Continue Reading →
Meatballs and Zoodles
Using vegetables in place of regular pasta noodles can be a refreshing change for a lighter meal. Zucchini has such a light flavour and perfectly soft texture, making it the best option in my opinion. They can be cut quickly with a spiralizer through which they become “zoodles”, short for zucchini noodles. Carrots, bell peppers and yams are all other commonly used options but I find their flavours can be more overpowering depending on the dish and their texture is farther from cooked pasta. Continue Reading →
Gnocchi Frittata
Frittatas are such a healthy and easy way to use up leftover ingredients, and the options extend as far as the imagination. I usually like to add in something dense like chopped potatoes or yams, but I went with gnocchi this time. Gnocchi is basically pasta made from potatoes, it is chewy and dense and heavy in all the right ways and is one of my absolute favourite comfort foods, ideal for the fall and winter. Continue Reading →
Pesto Pine Nut and Cannellini Penne Pasta
We can all benefit from some vegetarian meals now and then. Pasta is a dependable base for creating a hearty bowl of plant based ingredients. From there, adding in a range of foods with different colours, flavours and textures builds a dish that even those on the more carnivorous side can enjoy. Some legumes like mildly flavoured cannellini beans are sturdy and dense, some nuts like freshly toasted pine nuts add a rich, buttery texture and a range of vegetables add crispness and variety. Continue Reading →
Cheesy Cauliflower Pizza
Cauliflower pizza has been quite popular in the world of healthy, trendy foods but I have been skeptical to try it- I thought the cauliflower smell or taste would come through too strongly. Happily, it does not at all and the bottom crust pretty much just tastes like cheese, so this kind of reminds me of a cross between lasagne and pizza since there are basically two layers of cheese with some sauce and toppings in the middle. I did find that once the pizza starts to cool down to room temperature it does taste more vegetable-like but as long as it is eaten warm or reheated I bet that not many would be able to tell the main ingredient. Continue Reading →
Homemade Flavoured Oatmeal
It was dark and rainy this morning, and there was a cold breeze we haven’t felt in months. I love the food this time of year because we still have freshly ripe and juicy fruits but as the temperatures drop we start incorporating more hearty items. Warm oatmeal with lots of fruit is an ideal breakfast for transitioning into autumn and fuelling us through long days. Continue Reading →
Grilled Peach and Chicken Salad
There are a few tricks that can make salads delicious while keeping them healthy. Fresh, seasonal fruits add in some sweetness and juiciness, or in colder months dried fruits can be good too. Cheese or avocado adds in some creaminess and makes it more satiating and satisfying. Spice crusted meats and bacon (or roasted chickpeas for vegetarians) greatly increase the protein content and bulk up the salad. Bringing it all together with a fresh vinaigrette adds another layer of flavour but keeps it light. Continue Reading →
Cedar Planked Lime Salmon with Peach Salsa
Fresh wild salmon cooked on a cedar plank over the grill creates the centre for a really healthy, nutrient dense dinner for hot days. This method imparts some smokiness from the BBQ and woodsy flavours from the cedar. Adding a fruity salsa on top keeps it light and fresh and the sweetness of a fruit like peaches compliments the richness of the salmon. Continue Reading →