There are currently a couple pretty trendy dishes to make from chia seeds- chia pudding and chia jam- and this is sort of a combination of the two. Along with some yogurt and a thick smoothie it makes for a very healthy parfait with a large range of vitamins, minerals and antioxidants. Continue Reading →
Strawberry Power Balls
Power balls a.k.a. energy balls are exactly what they sound like- little nutrient-dense balls of food that provide a burst of power or energy. They are jam packed with a good balance of fats, protein and carbs to provide a boost during an afternoon energy slump or to fuel or refuel before or after a workout. Continue Reading →
Fried Quinoa
One of the main keys to eating healthy is being prepared. An easy, regular way to do this is to cook a large pot of whole grains at the start of the week and use it to create fresh, fast meals. Asian style fried brown rice, or quinoa in this case, is something my brother and I have been making pretty regularly lately. He takes the extras for lunch, topped with some baked, diced chicken to make it extra filling. Brown rice, millet or any other whole grain can be used instead of quinoa, they all work pretty well and have subtle, nutty flavours that go well with eggs, tamari (or regular soy sauce) and any vegetables desired. Continue Reading →
Quinoa Greek Salad
Quinoa is, like most whole grains, a great source of several minerals and B vitamins and fiber but what makes it special and unique is the type of protein it contains. Protein is made up of building blocks called amino acids and there are 8 which we must obtain through food (our bodies can make the other ones on their own as needed). I like to think of each as a different colour of lego and most plant foods are missing one or two colours. Quinoa, an ancient grain prized since ancient times is technically a seed and it contains all 8 amino acids needed- making it a “complete protein”. Continue Reading →
Ratatouille
Ratatouille is a vegetable filled side dish- basically it is vegetables cooked in vegetable sauce. Sliced eggplant, zucchini, tomatoes, bell peppers and onions get a boost of flavour from the base of tomato sauce they are placed in. All together it becomes a cozy side dish with fresh Mediterranean flavours and a big range of nutrients. Continue Reading →
Lemon Tarragon Chickpea Chicken
As much as I love cooking there are days when it is the last thing I feel like doing. In such scenarios there is one trick that revives my affection for toiling over the oven- getting weird and unusual ingredients. The moment I found these purple yams my creative juices started flowing and I was looking forward to preparing something new. Both yams and butternut are quite sweet and starchy, making them sweet and satisfying. Combined with fiber-rich chickpeas and light zucchini, they all make the chicken into an easy one-pot dish. Some fresh herbs and lemon add in lots of flavour and a bit of broth keeps the chicken moist. Continue Reading →
Peanut Butter Banana Fig Smoothie
Growing up, the only encounters I had with figs were the dried and processed versions in the Fig Newton’s my grandpa would try to pass off as “cookies”. Then, despite the misgivings inspired by how gross I thought they were, I finally tried them fresh and unadulterated when I was visiting family in New Zealand. They ripened on the tree in the yard and were like precious jewels that magically appeared on the kitchen counter every so often. That’s where I fell in love with these fruits- warm, squishy and incredibly sweet- almost too decadently sweet to pass as fruits. Now, whenever I have them I’m taken back to lounging by the pool with the soft breeze coming in from the ocean and the sun warming my skin amid the laughter of loved ones. Continue Reading →
Spring Green Vegetable Medley
As the days start to lengthen and temperatures rise it is a great time to start taking advantage of the greenery sprouting and lining market stalls. Spring is naturally a time of renewal and the ideal point in the year for us to put a little extra focus on detoxification. One of the best ways to aid this natural and ongoing body process is by consuming fresh, nutrient dense foods- and seasonal green vegetables certainly fit into this category. Asparagus, green beans and peas are all markers of spring and have a nice combination of natural sweetness and astringency. Sautéing them with some garlic and ginger then finishing off with a squeeze of fresh citrus juice is a fast and easy way to add in some flavour while allowing them to still shine. Continue Reading →Bacon Yam Waffles with Corn Salsa
There are so many different ingredients that can be put into a waffle maker and be transformed into fluffy waffles with lightly crisped edges. This version uses mashed yams as the main ingredient (potatoes would work too) and they are held together with eggs and flavoured with onions, chili powder and fresh thyme. Bacon is an optional addition- when chopped into tiny pieces it folds in well to the yam mixture and offers a rich, smoky, meaty touch in every bite. Continue Reading →
Chocolate Chip Oatmeal Breakfast Cookies
A name can hold great power. If I baked these in a tray then cut them into rectangles and called them oat bars, my brothers would instantly turn their noses up in disgust. But, dropped onto a baking sheet and called cookies, these are at least given a chance. They taste the same and are just as healthy, but the presentation is familiar and associated with positive memories. Now, if I made these too healthy and cut down the sweeteners or tried to pretend they were just like less healthy cookies, they would no longer trust my baking. When substituting ingredients and making healthier options for people who aren’t too into health food it’s imperative to take baby steps. Continue Reading →