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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The temperatures are up over here in Toronto and that means the AC is blasting and the ice cream is melting. At least that is what happened when I attempted to photograph this matcha coconut ice cream. But it was well worth it in the end. I loved making this dairy free, no-churn ice cream because not only is it minimal in terms of ingredients, it could not be easier to make.
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For as long as I can remember I have been enjoying chia pudding for breakfast. I love the simplicity involved in making them and how easy they are to store for the week. But, after having the same kind of chia pudding, you can get a little bored with the flavours and toppings. Which is why I wanted to whip up some vegan chia pudding multiple ways and with some fun twists. They are all so tasty and can be made in less than 15 minutes, win-win!
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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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In the midst of the chaos of moving, I managed to make this grain free vegan buddha bowl. Moving is probably one of the most annoying things to do, right? It’s sooooo much work all to have to unpack everything later. And let’s be honest, nobody really wants to help you move, why would anyone want to volunteer their time to such an endeavour? Which is why I hired movers because they’re getting paid to do it. I do have some help coming from family, but that is more for some of the unpacking and emotional support. And as I am getting older I realize that is exactly what they are there for- in times of need, they are there to help. When shit gets real, they are there for you and I couldn’t be more appreciative of them.
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Have you ever fallen in love with a salad? Over the years, I have definitely fallen head over heels in love with a few salads. One was this farro salad, another was this dairy free caesar salad and this one has now been added to the list. This shredded brussels sprout salad has it all. Finely shredded sprouts (thank you mandolin), a tried and true classic caesar dressing, salty crispy prosciutto and crunch from toasted walnuts. You are going to want to make a big batch of this, because you won’t be able to stop eating it.
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I told you I would be back with more soup recipes and of course Instant Pot ones too. I kept my promise! And today’s Instant Pot lentil soup is a delicious one and incredibly easy to make too. You can really use whatever you have on hand to make it your own and feel free to customize it to your liking, I’ll include lots of options for you at the end of this post too. …
Do you remember the first time you tried a new ingredient and your tastebuds literally sung out in praise? Well that is pretty much what happened to me when I tried miso paste for the first time, and to be fair every time since then. Miso is a strong savoury and salty flavour. I have always been drawn to and loved Japanese and Chinese dishes, and I would say they are both one of my favourite types of cuisines. More often than anything, I am adding things like tamari, miso and nori or other sea veggies to things. So when I had some cauliflower to use up, I knew I wanted to make it into some miso roasted cauliflower. It did not disappoint! …