Foodie turned Holistic Nutritionist
About 4 years ago, I went to NYC. I went on quite the foodie adventure while I was there. One of the most memorable was definitely Charlie Bird. And of all the things I tried on the menu, the one thing I knew I *had* to make when I got home was the farro salad. It’s seriously good, and I personally think it’s the best farro salad recipe out there. I wanted to put a little bit of my own spin on it and make it a bit easier. So here is my version of the Charlie Bird farro salad.
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I think that a lot of people think they don’t like lentils. But, that’s probably because they haven’t had french lentils, or black lentils. Unlike green, brown or red lentils, french lentils hold their shape. And if you’re having them in a salad like this, it’s essential to use them so they don’t become mushy. I’ve always been team lentil, but even more so now because they can be used in so many ways. I love crisping them up in the oven after cooking and using them as salad toppers or just eating them on their own, with an egg and all the spices. Hopefully, if you try this french lentil salad, you’ll understand why I love them so much too.
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Can you believe its March already?! I’m not sure where the first few months of 2020 have gone already, but is it safe to say, I am kinda excited for the arrival of spring? I know, we definitely have more of winter to get through, but the promise of spring is coming. And I’m so excited for all the fresh produce coming up, and of course more pool hangs at my condo with friends. But before we welcome spring, let’s appreciate the more seasonally appropriate veggies we do have. This roasted cauliflower salad with wild rice is so hearty, you can eat this as is for a full meal. It’s got lots of flavour going on, with the addition of za’atar, halloumi, pomegranate and California Prunes, which are available year-round.
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Remember when kale was all the rage a few years ago? It was the number one ‘superfood’ on everyone’s radar. As annoying as that term is, it did bring kale front and centre and for that I am grateful. When I first tried a kale salad, I wasn’t a huge fan because I simply wasn’t making it correctly. Now that I have mastered the art of the kale salad, it is my all time favourite green in the winter to make a salad with. This kale tahini salad will completely blow you away with its taste and I can’t wait for you to try it.
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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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If you’re anything like me, you love fresh corn on the cob in the summer. I don’t think there is anything better than grilled corn complete with butter and sea salt. But then I tried Mexican street corn at a restaurant and I was blown away by the flavour. Truthfully, I made it this way every time I bought corn last summer. And this summer is shaping up to be the same. So I thought it was time I shared this Mexican street corn salad with you. Your welcome!
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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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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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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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