Risotto is a satisfying winter comfort food but unfortunately there are no shortcuts to obtaining the creamy texture. This version requires three pots and enough time to diligently stand guard while it is cooking. The extra fiber and vitamins from the brown rice and vegetables Continue Reading →
Crockpot Lamb Shanks
Lamb shanks are not very tender but with a bit of prep work and a day in the slow cooker they will be falling off the bone, and they are much lower in saturated fat than some other cuts. Lamb meat is a good source of iron, zinc and several B vitamins- all of which are integral for forming red blood cells and maintaining high energy levels and a strong immune system. 
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Mega Omega Salmon Salad
Omega 3s are an essential fatty acid, essential meaning that our body cannot make it, so adequate sources must be obtained from food. Fatty acids are important for the development and regulation of the nervous system and immune system; plus they keep hair, skin and nails hydrated and strong. The ideal ratio of omega 3s to omega 6s is between 1 to 1 and 1 to 4, but the majority of North Americans consume upwards of 1 to 20. Continue Reading →
Beef Chili in Acorn Squash Cups
One of the best ways to get healthier is to just add more vegetables to everything. They are full of vitamins, minerals and antioxidants that make our bodies function better; and consuming them in a variety of different colours ensures that we get all the different nutrients we need. Continue Reading →
Potato Corn Soup with Bacon
The corn and cilantro in this soup keeps it summery and the bacon adds a slightly smoky flavor. I included the recipe for the broth I used at the very bottom of the post, it is slightly sweet and compliments many soups, stews and grains very well. Bone broth is extremely nutritious for us. After the bones are stewed for a few hours the broth becomes very rich in gelatin, bone marrow, collagen, calcium and magnesium, all of which strongly contribute to healthy immune systems, joints, bones, hair and skin. Continue Reading →
Eggplant Bruschetta with Deconstructed Guinness Cottage Pie
One of my brothers has been complaining that the food I have been making lately is not up to his standards. He likes his food to be beige, maybe with a bit of brown, simple and hearty. I made this with him in mind and he said I redeemed myself. It has the same basic flavors as cottage pie, which is shepherd’s pie with beef instead of lamb, but it is easier to throw together. The bruschetta is a lighter take on the classic, with the added vitamins A, B, and C and calcium and magnesium that eggplant offers. Continue Reading →
Ayurvedic Khichari
Ayurveda is translated as the science of life and originated in India several thousand years ago, making it the oldest form of healthcare we know of. Ayurvedic medicine takes a very holistic view and classifies people, body and mind, according to the three doshas (or energies). The patient is prescribed different foods and spices customized according to their dosha constitution. The idea is to heal any imbalances and cure or prevent ailments that people are particularly susceptible to. Continue Reading →
Steak with Bourbon Bacon BBQ Sauce
Most commercial BBQ sauces are filled with artificial sweeteners and cheap fillers. This is a very decadent homemade alternative. It still has lots of sweetness but none of the ingredients come from a laboratory. It does take a lot longer than opening a prepared bottle but it is so worth it! You can make it the day before serving and store it in the fridge. Continue Reading →
Californian Lettuce Wraps
This is a simple and delicious one dish meal with lots of fresh vegetables. It is easy to substitute the ingredients for any leftover grains, seafood and meat you have around. Keeping with a California theme I used shrimp and lots of avocado. Tamari provides the main flavoring, it is very similar to soy sauce except that it is thicker and richer in taste, especially the gluten free option which has no wheat and a greater concentration of fermented soy beans. Continue Reading →
No Peanut Pad Thai Salad
This is a more western version of Pad Thai, without the usual fish sauce and tamarind paste but it makes a satisfying summer salad. Don’t get me wrong, I love peanuts even though they are nut imposters- they are actually legumes. Now I don’t have any qualms with legumes either, but I try to avoid peanuts because they are highly prone to developing aflatoxin. As scary as it sounds, aflatoxins are naturally occurring but carcinogenic mycotoxins produced by a fungus that likes to contaminate peanuts.