Foodie turned Holistic Nutritionist
Turns out, I am kinda good at keeping secrets because I’ve been making these paleo fish tacos for a while now. Somehow, I haven’t shared it though and that is a shame. So I decided to change that immediately, your welcome! As summer is beginning to wind down (how it’s mid-August already blows my mind?!), and I thought these tacos would be the perfect summer send-off.
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This loaded burger bowl is my take on a deconstructed Big Mac. And it is damn delicious! To be completely honest, I don’t even want a regular burger on a bun anymore, just feed me this salad and I am good. As long as the special sauce is on there, I don’t need much else in life. I added a few non traditional ingredients, but they work in this recipe and I know you’ll love it too.
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You know what always intimidated me? Making my own fresh rolls. Amongst a lot of other things that at once confused or intimidated me, it was unfounded. Because once I set out to use those thin rice paper sheets, I realized just how easy they are to use. And then these summer rolls with peanut sauce were born! Sure, it takes a little practice, but trust me, once you get the hang of it, you’re gonna be a rice paper rolling pro.
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What a week it’s been over here! As you may know, I live in Toronto and the Raptors just became the 2019 NBA champs last week. The city basically exploded afterwards and I was smack in the center of it. It was quite the night and it continued today with the parade downtown. In between all of that, I found myself over at a local farmer’s market searching for all the local produce to make this socca pizza. I’ve had socca a number of times before, but this combination of flavours has won me over.
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Recently I had the opportunity to visit a farm here outside of Toronto that grows asparagus. And I not only learned a lot about how asparagus is grown, but I left feeling so inspired. If you aren’t familiar with asparagus, you are about to learn about it and also score the recipe for this shaved asparagus salad. It’s light and fresh for spring and it stores well in the fridge sans dressing.
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My first cookbook review! I am really excited to be sharing this Vegetables First cookbook review with you. Over the years, I have amassed quite the collection of cookbooks, over 25 to be exact. And some are definitely more well-read over others. This one, titled Vegetables First from Canadian chef Ricardo Larrivée is a beautiful cookbook that puts the emphasis on vegetables.
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Usually, I am pretty basic when it comes to salmon, I love cooking it on a cast iron and creating a crust on the skin. Then I season it with just sea salt and lemon. It’s my go-to when I don’t know what else to make and I have become reliant on it for so long. So, I definitely needed to switch it up when it comes to cooking salmon. Enter these healthy salmon burgers with a wasabi aioli on top and a side of the most simple slaw. This whole dish is perfect for spring and summer because it is light and easy to throw together.
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As summer is s l o w l y approaching here in Toronto, I am excited and filled with so much optimism for the warmer weather. Yes technically we still have spring coming, but with all the rain we’ve been getting lately, it’s hard to imagine spring is actually coming. But, I did get to experience just a little preview of summer when I was in Vegas a few weeks back for my friend’s bachelorette. I had SO MUCH fun! It was a well needed girls trip that had me laughing so much, I didn’t want to come back to reality. But before I left for Vegas, I made these vegan mason jar salads. And let me tell you, they are all so delicious. They would make a perfect on-the-go, travel lunch too.
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I don’t know about you, but I love me some potatoes. I’ll pretty much take them any way I can. Whether it’s roasted, baked or mashed, potatoes are life. Sure, sweet potatoes are great and super nutritious, but don’t discount white potatoes simply because they are, well, white. This roasted potato salad is made with a fresh green goddess dressing that you can whip up in no time.
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Spring is here and thus begins a whole new slew of recipes to celebrate the season. Although spring is here, the produce in Ontario hasn’t been overly poppin’ yet (did I really just say poppin’, kill me). I am just waiting for some asparagus because I have SO MANY IDEAS. Yup, I have a running list of recipe ideas on a notepad because I am old school like that. But this spring roll in a bowl recipe is great for spring because it is still hearty enough with the noodles and yet light enough with some raw veggies in it.
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