Foodie turned Holistic Nutritionist
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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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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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.
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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!
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Have you ever made your own crackers? I have a few times before, but they were never worth blogging about because frankly they took longer than I wanted and you could get decent options elsewhere. So these super seed crackers are GOOD! They are loaded with, you guessed it- seeds. And so many seeds too! Plus I added in some extra fibre with the psyllium husk too. Also, there are so many minerals from the nori which is one thing that I find so many people are missing from their diet.
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There are combos in life that just go together, like avocado and toast (or tbh- avocado with anything) or a burger and fries. But is there anything quite as classic as pb & j? Growing up, I had this combo all the time (yup, we were allowed to bring nut butters to school). And this was a classic for a reason. The sticky nature of the peanut butter combined with sweet jam makes perfect sense. I wanted to create all those same nostalgic feelings, so I created these PB & J energy bites. Ready to make them yourself, let’s get to it.
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As someone who doesn’t like coffee, matcha has always been my go-to in times of a caffeine hit. I have always loved tea, especially green tea and whenever I go to a Japanese restaurant, I always want a matcha dessert at the end. There is something so delicious about a creamy matcha creme brûlée, my personal favourite dessert at a local sushi spot in Toronto. I wanted to create my own type of dessert using matcha, so this vegan matcha cheesecake was born. I also knew that I wanted to add in a little something extra, so I used some of the cheesecake to also make a raspberry version too. The addition of the sour from the raspberry complements this vegan matcha cheesecake quite nicely.
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One of my favourite things about winter is soup. Without a doubt, I absolutely adored soup growing up and craved it more than anything, not just chicken noodle soup when I was sick either. So it was actually quite surprising when I thought about the fact that I haven’t shared many soup recipes over here. And for that I must apologize and just know that I will do better going forward. I am starting to make up for this with my vegan cauliflower soup. I do think that this is a good starting point and we can move forward from here.
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I’ve been really into carbs lately, I mean, I’ll be honest I am always into carbs, but now it seems to be more than ever. And you know what, I am going with it. Rather than trying to fight my body or stifle my needs with more protein or fat, I am letting myself have the carbs. Because this will also pass. The good thing about my recent carb extravaganza is definitely this butternut squash pasta sauce that I have been slathering on penne. Add in some crispy sage, pine nuts and pumpkin seeds and you’re all set. And because I wanted to add some greens into this dish, a handful or two of spinach doesn’t hurt.
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I’ve got two new recipes this week, who am I?! Sometimes, the recipe ideas just come in waves and I am riding it this week. I created these no bake pumpkin bars with a couple ideas in mind. First I wanted some layers in there to make it look pretty, but I also wanted each layer to serve a purpose and taste amazing. I used my previous no bake peanut chocolate bars as an idea when I created these, but changed the ingredients to reflect a more fall inspired approach. And since they are no bake, they are relatively easy and pretty foolproof if I do say so myself.
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