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 →
Guacamole Yam Bacon Bites
Roasted yam rounds are a good substitute for crackers, bread or chips as the base of an appetizer or snack. They are warm and nourishing, easy to digest, dense, sweet and filling because of the complex carbs they contain. Simply slice a yam into thin pieces, roast until the desired crispness is reached and then top and serve. Continue Reading →
Persimmon Pomegranate Kale Salad
Persimmons and pomegranates are vibrant, flavourful winter fruits. Persimmons are sort of similar in taste and texture to mangoes and when cut horizontally their star shaped interior presents nicely on a plate. Pomegranates are a bit more tricky to prep- the ruby red arils have to be removed from the skin and connecting pith. Once they are freed they are great sprinkled over salads and add in a nice crisp sweetness. 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 →
Bacon Wrapped Frittata Muffins
Frittata muffins are one of my most depended upon meals to prepare in advance. They are basically eggs, a great source of highly absorbable protein and important nutrients, and whatever other ingredients you have available to add in. I made these ones for my family so I wanted them to be as filling and enticing as possible. The eggs are mixed with sweet potato for some density and complex carbohydrates, thyme and red onion for flavour and tomatoes for some extra vitamins. A salty cheese like feta and a wrapped piece of alder smoked maple bacon makes it seem more like fun food than healthy food. Continue Reading →