Peanut butter, chocolate and banana is a combination that screams dessert time- but they each bring several nutrients to the table. Here I paired them with an ultra nutritious and popular superfood, chia seeds. These little seeds were carried by Aztec warriors on long trips because they give a large return on investment. They are small and light but provide good, well-sustained energy and they are one of the best plant-based sources of essential omega-3 fatty acids, a nutrient we often under consume. Continue Reading →
Coconut Mango Lassi
Lassi is a cooling drink from Punjab, Northern India used as a nice contrast to both the weather and spicy food. It is yogurt based and is blended with water and often fruit, honey and/or spices like cardamom. It is believed that the Lassi originated around 1000 BC, making it a kind of ancient smoothie. According to Ayurveda, an ancient Indian system that categorized foods according to different external climates and internal temperance, Lassis are very calming to the stomach and can aid in digestion. Continue Reading →
Buckwheat Waffles
Waffles are the perfect breakfast food that can make a quick meal any time of the day, and they’re easier to make by far than crepes or even pancakes since they don’t need any flipping. For the health conscious, waffles don’t have to be off the table, with the right ingredients they can be quite nutritious and some sweet toppings can make them still feel decadent.BLT Pasta with Creamy Avocado Dressing
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 →
Sumac Thyme Orange Roasted Carrots
Carrots are one of the few vegetables that tend to appeal to picky eaters. Their natural sweetness and soft texture once cooked make them a versatile side dish. The flavour really comes out through roasting and adding in some citrusy and earthy spices gives them a bit more flavour. Continue Reading →
Butternut Squash and Chestnut Soup
Butternut squash and chestnuts are both sweet, dense and full of nutrients. Butternut squash, with its vibrant orange flesh is a good source of many nutrients, in particular it contains significant amounts of the antioxidants that maintain vision. Chestnuts are high in fiber and a good source of monounsaturated fats- an ideal combination for combating LDL (bad) cholesterol. They are also high in B vitamins and vitamin C as well as several minerals including potassium and manganese. 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 →
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 →