Squash is one of the most versatile of foods to cook with. And although there are many ways to enjoy this family of vegetables, I can’t deny the fact that pasta is definitely at the top of the favourites list. Nobody complains when pasta is placed on the dinner table. There's no fighting, no food throwing, and no whining. Just the beautiful sound of your family eating and enjoying their meal. Now here's the thing-we can have our pasta and eat it too...and on the regular. There are thousands of ways to make a pasta dish more hearty and healthy than the average bowl of KD. Read on.Read More
This holiday season I am excited to share that I have joined in Ricki’s Fashion for a fun giveaway. A $50 gift card could be yours and you can get the deets on how by visiting us over on Instagram (valid for Canadians only). I have also created this amazing cookie recipe for you all and to be featured on Ricki’s social platforms for their “Sweaters & Sweets” holiday promotion.Read More
For the past few months, my food prep scene has had one consistent step and that is making cauliflower puree. The whole family has pretty well been eating this puree in some type of form on the daily. I have been using it in place of the traditional mashed potato. I have been adding it to smoothies to up the veggie content in a creamy fashion. I have been using it to thicken up soups and other meals for the baby to self-feed and I have been adding it to our morning oatmeal bowls.Read More
Pizza is the most adored after meal. When I first went gluten-free I had to find ways to recreate my favourites. I was also aiming to get more whole foods into my diet and kick the processed goods to the curb. Believe it or not, eggs answered a lot of my problems. I often used them as wraps and as you can guess pizza crusts.Read More
No matter what diet or lifestyle we choose to follow (or not), there is one thing we are all aiming to get better at-eating more vegetables. If we were to create a Venn diagram comparing all diets, programs, plans, trends, and lifestyles out there in regards to the best believed way of achieving optimal health there would be only one thing in common: eat a shit ton of veggies.Read More
It has truly been a summer of beets over here. I introduced this beautiful root vegetable to my daughter Eliana quite early on as she started her solid eating journey. She immediately loved them and to this day, will devour them effortlessly. I love using beets in her meals because they are so versatile and easy to use in both sweet and savoury dishes.Read More
Lentils. Why did I wait so long to play with them? I was intimidated. I never ate them growing up and never really had them in anything until I ventured on my path of eating more whole foods. But for some reason, making them just seemed to be over my head.
Once I started making my own beans I thought “well lentils can’t be that different, can they?” And guess what? They are easier. They take less time and are so versatile. They belong anywhere and everywhere. We use a lot of this dried legume. Eliana absolutely adores them and honestly eats them cold. She loves these little guys. As a parent this makes me so happy since they are quick, easy, and cheap AF.
Since I am not as lenient with the lack of flavour or warmth of my food, I decided to come up with a comforting lentil and orzo dish. This dish is super affordable to make, is a complete nutritionally balanced meal, and can be made vegan by using rice instead of orzo.
Lentil & Orzo Dish
- ½ onion, chopped (about ¾ cup)
- 1 large celery stalk, chopped (about ½ cup)
- 1 large garlic clove, minced
- 2 cups cauliflower, chopped in small pieces (or any vegetables you desire amounting up to 2 cups).
- 2 Tbsp. cooking oil of choice or full fat butter
- 5 cups of water or vegetable broth
- 1 cup dried green lentils, rinsed
- ½ Tsp. sea salt
- ½ Tsp. black pepper
- ½ Tsp. ground cumin
- ½ Tsp. marjoram
- 1 ½ cups uncooked orzo (or rice for a plant based recipe)
- ½ cup kale, finely chopped
- Optional: nutritional yeast to sprinkle on top
- In a large skillet, heat the oil or butter over medium heat. Add the onion, celery, garlic, and cauliflower. Sauté until tender (about 5 minutes).
- Add the water or broth, lentils, and spices. Stir and bring to a boil. Simmer and cover with a lid for 15 minutes.
- Add the orzo and bring to a boil. Keep the skillet at a boil and cook for another 15 minutes or until the pasta is tender and the liquid has been fully absorbed.
- Fold in the kale, sprinkle on the nutritional yeast, and serve warm.
Lately I have been taking on the challenge of including vegetables at every meal. I believe that some produce is versatile enough to be used in both sweet and savoury dishes. Cauliflower most definitely falls into that category. I have been on this cauliflower puree kick for a few months now and I’m just getting started. I have been using this puree creatively in many different ways but my favourite one is adding it into oatmeal or baby cereals.Read More
September is here and so is another school year. Kids, teachers, teacher assistants, and volunteers are all back to the hustle leaving a lot of us in shambles when it comes to lunch ideas. This spin on a Greek salad is the perfect school (or office job) lunch option.Read More
Before I went on maternity leave and had my baby, I was a Registered Massage Therapist. I practiced for almost a whole decade and man, was it ever a life changing experience. To be able to provide others with such a sense of health and relaxation in one of the most holistic of ways, was such an honour. As a professional in this field, I personally find that these following tips are a sure way to fully take advantage of all the benefits a massage treatment has to offer.Read More
No bake cheesecakes are a fabulous dessert option and are always a crowd pleaser. For this recipe, I went a step further into lazy land and took out the whoIe crust making process because well, time and effort. Plus, this recipe proves it's really not necessary. But trust me, you'll still make friends with this dip-style treat because it's definitely hard to resist.Read More
Generally speaking, I have a rule for treats. If at home or if they are to be enjoyed at home, as long as they are homemade-it’s a free for all. Homemade goodies are by far the healthiest option as we can control every last ingredient that goes into our recipe. We can modify or swap ingredients, omit some altogether, and even add some that can offer more nutritional value.Read More
I have been raving about a certain super food lately and I wanted to share why. I am madly in love with hemp hearts and use them regularly. They’ve got a lengthy list of health benefits and there are many ways to enjoy them which makes it easy to use them on the daily.Read More
Being a foodie, Winnipeg ain’t a bad place to live. One thing we know how to do here, and damn do we do it well-is food. My city is loaded with tons of unique, trendy, modern, local cafes, bakeries, and restaurants. One of my all-time favourite places to eat is at Stella’s Café and Bakery.Read More
So believe it or not, this is actually a baby food recipe. I came up with some wild, mind-blowing combinations when Eliana and I went through our puree phase and this one was an all-time winner. Once I blended these simple ingredients up and noticed the creamy texture, I knew I created more than a puree recipe.Read More
I have married into a Salvadoran family. I know, lucky me right? I often get spoiled with fresh,
homemade pupusas and I couldn’t be happier about it. For those who don’t who what this traditional Salvadoran dish is, it is a thick corn tortilla that can be stuffed with a variety of different savoury fillings. Pupusas are also served with a cabbage slaw called curtido and a tomato sauce.
Growing up, my dad did all the cooking and baking. A lot of what he made was "ruined" (or so I thought as a child) with the addition of rhubarb. Pies, jams, tarts, you name it-he made them all and well, ruined them all. I’m not sure what I had against rhubarb. I think just because it is a vegetable it was automatically something I refused to eat. Yes, I was one of those kids.Read More
So the other day after E was in bed fast asleep, I opened up the fridge and realized we hadn’t finished one of her Love Child Organics pouches (which is so extremely rare since she usually downs them in point two seconds). Therefore, I was left with some beautiful puree and needed to find a way to use it up so it wouldn’t go to waste. We don’t waste food around here, especially not Love Child products.Read More
It's no secret, we love our eggs. In recent months, we started ordering through My Farmer's Market which is a local online farmer's market for Winnipeg. They also offer free city-wide deliveries which is a dream come true for this mama. So now through My Farmer's Market, I get Nature's Farm organic, free-run eggs delivered to my door bi-weekly. And let me tell you, seeing my 30 pack egg carton each and every delivery just offers me such a piece of mind. Why?Read More
I have been a long-time admirer of Thai cuisine for many years. It is my number one take-out choice when we do decide to take a night off from cooking. I love red curry just as much as I do green curry, but I have never attempted to re-create either of these adored favourites-until now.Read More