Pepperoni Pizza Delicata Squash Boats

Pepperoni Pizza Delicata Squash BoatsDelicata squash are also known as sweet potato squash because their taste and texture is quite similar to sweet potatoes. Unlike most other winter squash the skin can be eaten once cooked so it is an easy vegetable to work with- no peeling required and nothing goes to waste. There’s nothing wrong with some real pizza now and then and this swap might be sacrilegious to some but it is a good way to get the flavours of pizza with some extra nutrients. For those trying to eat healthier or cut down on simple carbs there are lots of little swaps that can modify a traditional dish to be lighter in saturated fats, free of refined sugars and flours and richer in complex carbs, fiber, lean protein, healthy fats, vitamins, minerals and antioxidants. Continue Reading →

Spanish Stuffed Peppers

Spanish Stuffed PeppersHalved mini bell peppers are excellent bases to stuff for two bite appetizers and snacks. They stay sturdy enough to hold heavier meat-based fillings, but once cooked they are tender enough to easily bite through. Their freshness and sweetness compliments richly flavoured chorizo but keeps the whole dish light. They are high in fiber, which makes them filling and helps the digestive process, as well as vitamin C, a nutrient necessary for strong immunity, wound healing and energy production. Continue Reading →

Spice Crusted Steak Tacos

Steak has a bad rap in some food circles and while many restaurant portions far exceed what is necessary, consuming it occasionally in moderate amounts can provide some important nutrients. Some restaurant tricks for great steak are using cuts that are very marbled, with thick white veins of fat running throughout the meat to provide extra flavor and juiciness, and to baste it in butter as it cooks. However, there are a few tricks that can be used at home to create a lighter, healthier option Continue Reading →

Cheesy Butternut Ham Pasta

On a cold winter’s day, a bowl of creamy pasta can warm you up down to the core. Yet, there are healthier  ways to achieve this beyond using heavy cream. Butternut squash, cooked in broth then puréed and added to brown rice pasta with some cheese and ham tastes decadent and rich, with a heavy dose of fiber, antioxidants and vitamins A and C (minus the large amount of saturated fat that comes with cream). Continue Reading →

Cranberry Pecan Meatballs

My pickiest brother was hovering around the kitchen watching me as I made these. He said there was no way that they could compare with Ikea meatballs and he wasn’t loving the idea of diluting beef with fruit and nuts, though I could tell he was intrigued. Once they were made he inhaled a plate of them and then had more with dinner so they were a win after all. I used ground beef but ground turkey would work well in its place for a lighter option and more traditional flavor combination. All berries are highly renowned for their high concentrations of antioxidants and of them cranberries top the charts. Continue Reading →

Yam Breakfast Hash

Eggs make excellent binders, bringing together leftover bits and pieces and creating a whole new dish. Frittatas are a good example of how easy this can be, but so are breakfast hashes. Any kind of roasted vegetable and meat works well, but I like to make sure to have some potatoes or yams in there to make it extra filling. My brother dubbed these the perfect little brekkie bowls but they are good for any meal, any time of the day. Continue Reading →

Yam Gnocchi

Traditional gnocchi is a brilliant Italian invention that is basically baby dumplings made with potatoes and flour and while it is amazing in that form, I wanted to mix it up a little. I replaced the potatoes with yams and made three separate batches with three separate gluten-free flours (I do not recommend trying this unless you are prepared to get flour all over your kitchen and your person). Continue Reading →

Butternut Bacon Soup

From a nutritional point of view, bacon is not something you regularly want to center your meals around. Within moderation, a little bit can go a long way to flavor a whole dish. Its rich, smoky flavor compliments sweeter vegetables like squash well. Butternut squash is off the charts high in vitamin A and respectably high in fiber, vitamin C, several B vitamins and many minerals, but its silky texture is what makes if my favorite squash for soups. Continue Reading →

Colorful Breakfast Frittata

Frittatas are a great way to use up any odd bits of vegetables and meats or cheeses laying around. They are also really cost effective, ridiculously easy to make and lighter and healthier than most other brunch dishes, without sacrificing taste or fillingness (I wasn’t sure if that’s a proper word but it’s in some online dictionaries so it’s definitely legit). Frittatas are like quiche without the crust or really thick omelets that don’t need to be flipped. Continue Reading →