Some low carb twists on a classic recipe: sub out the baguette for zucchini and you can still enjoy warm ,fresh bruschetta! While Caesar salad may get a little stale, switching out romaine for kale keeps things interesting - especially when topped with freshly made bacon bits.
Read MoreGetting cozy with a plate full of pasta is the ultimate comfort food. But if feeling sluggish and carbed up isn’t your fave feeling (I can’t handle it), then switch out your regular noodles for an alternative - I used cauliflower noodles. Other options include: lentil based pasta, or utilizing a spaghetti squash or zucchini to make your own noodles.
Read MoreThere’s nothing better than the taste of the Mediterranean - especially in this plate format where you get a variety of textures and flavours in every bite. Crunchy pita chips, salty olives, smooth hummus, crumbly feta, creamy tzatziki, and crispy chickpeas - not to mention you’re getting your greens in! What more could you want?
Read MoreI loooove fish tacos, but sometimes I like to skip the carbs. Keep it light with these lettuce taco shells and flavourful with a bright beet salsa and creamy guacamole.
Read MoreIf fish isn’t your jam, try out these ground pork lettuce tacos…or ground beef or turkey if you prefer! These babies are easy and tasty no matter what kind of protein you are feeling!
Read MoreGrilling season isn’t over until there is snow on the ground - IMO. But sadly I don’t have a bbq, so it’s a grilling pan for me when making this delicious burger bowl. Experience a twist on a classic - and opt for the veggie packed version of a burger.
Read MoreGardens 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).
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