Foodie turned Holistic Nutritionist
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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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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Have you ever just dreamed up a recipe in your mind only to make it and be completely blown away?! Enter this vegan creamy pasta sauce, because yes, dreams really do come true. For this recipe I wanted to use up the last of the local (in-season) tomatoes from Ontario. I wanted to create something that was not only delicious, but also dairy-free for those that have to (or choose to) avoid it. The roasted tomatoes in this recipe truly make it taste so much better and even though this recipe takes a bit longer to make, it’s worth it. …
Do you ever make a recipe or a meal so many times that you just know it by heart and you don’t even need to write it down? That is what this vegan creamy avocado sauce is to me. I’ve made it so many times with so many variations and it always turns out incredibly delicious, whether you have it on pasta or zoodles, you’re gonna love it. When I made it the last time, I literally sit there the whole time saying, “damnnnnn, why don’t I make this more?” Yeah, it’s strange that I sit and say this to myself, but what can you do. At least I was eating it alone? hah…
Well hello there, miso gravy! It has been a while since I posted a new recipe. I didn’t intend to take a break from recipe testing at all and I have definitely still been cooking. But, for some reason, I have just been cooking for me rather than for the blog. Meaning, I haven’t been writing everything down or photographing my food in the most flattering of ways. Instead, opting for quick snaps for Instagram or Instastory. But with a new season upon us, it is time to get back to recipe development I think. This miso gravy was reason enough to write out a post!…
This shredded chicken burrito bowl is my favourite weeknight meal and here is why. What could be easier than making a burrito, but not having to actually stuff it and roll it and try to not have it explode everywhere?! Eliminate the middle man and put that shizz in a bowl! It may not be terribly difficult for some people to master the art of rolling the ingredients into a burrito, but every time I try, it looks like a hot mess. So rather than curse my inability to stuff a burrito or just curse in the kitchen (oh please I do that anyways), ditch the wrap entirely and make this shredded chicken burrito bowl instead.
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I must admit I am completely obsessed with my spiralizer
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