Gardens are being dug up and thus my favourite cooking season is upon us - soup season (aka fall). Make use of all those delicious and abundant root vegetables and zucchinis either from your garden/farmer’s market or grocery store. This recipe can be easily adjusted to include/remove or increase/decrease most vegetables…and you will see a few variations on this recipe coming this fall.
Read MoreThis recipe is one I make quite frequently, so I am always changing it and (usually) improving it. Flavour had been my focus for a long time, now I’m focusing on improving the texture. Check out this post for my latest two updates Zucchini Lasagna 2.0 and 3.0!
Read MoreIt’s still summer right? Hold onto those last few days of grilling and pair a perfectly grilled souvlaki burger with a crunchy Greek salad. Get those veggies in without sacrificing the taste of summer.
Read MoreIf you love the fresh taste of Caprese Salad, then you will love it in panini form! This is basically what I like to call, a grown up grilled cheese - it still has all of the fundamental requirements (bread and cheese) with some added Italian flavour.
Read MoreMediterranean flavours are so fresh and satisfying: creamy tzatziki and hummus mixed with tangy olives, and salty feta - my mouth waters thinking about it. Now pair all of that with a crispy, spicy cauliflower bites and you won’t even miss the meat.
Read MoreOk so you know after a weekend of eating bad and maybe consuming alcoholic beverages you really just need as many greens as possible? This green treat is the perfect way to get those raw veggies in without sacrificing flavour. This salad will definitely power you into the machine you are!
Read MoreBlack bean pasta - a hip alternative to your classic carb-filled noodle. Yes, you can have your cake and eat it too! This dish is indulgent while still being healthy and satisfying. Take a chance and shake up your typical pasta dish - plus the slow cooker sauce (contrary to the name) actually saves you time!
Read MoreOk so this dish is the epitome of easy and healthy and was one of the first dishes I kept making, altering only a few ingredients each time. It’s easily turned vegetarian - just omit the chicken. Baking broccoli with an oil or butter, garlic, and cheese and roasted to perfection is what I call broccoli crack.
Read MoreEveryone loves zaaa…and what I love even more is not feeling like garbage after eating it. Which is why making a cauliflower crust is a simple and healthy substitute. You can use this crust recipe and switch up the toppings every time to keep this recipe fresh (but it’s hard to beat fig and bacon).
Read MoreThis dish is a blend of asian flavours, bringing together some of my favourites - like ginger and sesame! And it’s literally made up of almost all vegetables, ok a bit of protein too.
Read MoreOk this Korean Gochujang sauce is amazing. This is easily one of the best things I’ve made - and although it requires some multitasking it’s definitely worth it. Pork sizzling in spicy Korean chili sauce, paired with perfectly cooked veggies in sesame sauce, all on top of cauliflower rice (low carb hurrah!)- what’s not to love?
Read MoreOk so this looks hard, but it’s really not and you will look like a fancy bitch if you make it. It’s crazy how gourmet a finely cooked salmon can taste. I make a tinfoil packet for the salmon and butter to keep it moist.
Read MoreSome people are weird about goat cheese, but this creamy, peppery, treat takes this summer salad to a a new level! If you don’t like goat - try a peppered Boursin Cheese instead.
Read MoreInject some creativity into boring ol’ pork chops and cauliflower. The cauliflower fritter dough can be repurposed to make a bangin’ cauliflower crust flatbread hint* hint* (coming soon).
Read MoreGet a little Greek with this refreshing power bowl! The warm quinoa melts the goat cheese, and the fresh, creamy, cucumber taste of tzatziki compliments the chicken and crunchy celery.
Read MoreThese tacos are just so easy and versatile. Swap out chicken for: beef, pork, turkey or black beans. Change it up between hard and soft taco shells. Get creative with your toppings: fresh guacamole, pico de gallo, cilantro, pan-fried spicy peppers - and you’ll never be bored of tacos!
Read MoreA fusion of flavours with sweet and spicy fig jam, zesty lemon, creamy avocado, and crunchy bacon - your mouth will be so happy.
Read MoreAll the fresh tastes of spring wrapped up in one salad, you might even forget you’re eating salad.
Read MorePacked full of veggies, and crafted from recipes I learned working in an actual Chinese food restaurant! Use cauliflower rice if you want to go really low carb.
Read MoreThe crunchy chickpeas on top cannot be missed - and are great to snack on later if you have extras….
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