After a long week, don’t we all deserve a little indulgence? Our health shouldn’t be the sacrifice as we dive for the fried fast food. There are ways, though a little more difficult than pulling up to the nearest drive through, to recreate your favorite indulgences at a fraction of the calories. My go-to recipe comes from Serena at Domesticate Me for her crispy baked chicken nuggets. Girl has tried and tried and figured out how to create the perfect crispiness while cutting the calories and fat. Advertisements
It’s been way too long since I’ve had pizza, never mind the homemade kind! When it comes to making your own pizza, the simpler the better. Often we tend to go a little crazy with toppings and sometimes it tastes good, sometimes it tastes “eh”, and sometimes the weight is too much for the crust. The general rule of thumb is to keep it to a maximum of three toppings to keep the flavours cohesive.
My signature side dish (or main if you’re as obsessed as I am) are haricots vert (extra-thin, firm, non-waxy French green beans). I change up my add-ins all the time but this is my family’s favourite! The feta adds some saltiness, the panko crumbs and slivered almonds add a perfect crunch, and the shallots and tomatoes round out of flavour profile. You feel like you are eating the ultimate comfort food when you eat these. Mmm good! P.S. You can buy a large 1lbs. bag of these from Costco for $4.99. They last a really long time surprisingly! Ingredients: 1 tsp olive oil 2 shallots, sliced 2 pounds fresh green beans 1/3 C slivered almonds, toasted 1/2 C tricolour grape tomatoes, cut in half 1/2 C feta cheese, crumbled 2 tbsp coconut oil 2 garlic cloves, minced 1/3 C panko bread crumbs 1/8 tsp crushed red pepper flakes Salt and freshly ground black pepper Directions: Heat a large skillet over medium heat and add olvie oil and shallots. Allow them to get lightly browned, stirring …
Vegetarians and processed meat haters, beware. This is not a post for the faint of heart. I present to you…bacon…wrapped…pork tenderloin. If you take a look at the last few posts, there happens to be a lot of bacon. Is this a subconscious thing about winter approaching? I don’t know. But I never used to even LIKE bacon, and now I can’t get enough. Now, this doesn’t mean I’m frying up some slices as a side to breakfast everyday (or should I…), but the combination of crunch, flavour, and fattiness lends to some pretty versatile creations.
Fall screams for squash. This is one of the most versatile ingredients a cook can use. With so many varieties, and so many flavour profiles, the combinations are endless. Here are a few ways you can cook squash: Go sweet and bake a delicious pumpkin inspired pie. Switch it up and use butternut squash and sweet potato! Use as a starter for fall soups. Try our Smokey Sweet Potato Leek Soup. Make a thick puree as a base for lamb or pork. Roast and slice into rings for a delicious side. Roast and stuff like we did here for a complete meal.
So when it’s cold outside I crave warm foods. This can be a struggle for lunches at work, but soups are the perfect solution. Easily reheated in minutes and just as good the second time around. I’m a sucker for toppings. They make everything and anything better. In this case, tortilla soup gives you plenty of options. I like adding tortilla chips to my bowl of soup and letting them sit and absorb the soup so they become soft. Then top with avacadoe chunks, sour cream, and a sprinkle of cilantro. I became hooked on tortilla soup on Vancouver. There is a lunch spot on Homer St. that serves the best tortilla soup and enchiladas. All you Italians must know that August is the month of tomatoes. I’m not Italian, but my dad is proud of our massive vegetable garden and we had no shortage of tomatoes. This recipe is best with ripe Roma tomatoes straight from the garden, but the grocery store ones will do, just make sure they are Roma! Ingredients: 1 tbsp …
Gone are the days when I could mumble something about not feeling well and, with a snap of my fingers, my mom shows up with her delicious chicken noodle soup as the cure. Nope, now it’s city living where if you’re sick, you can either call your mom and hope she makes the 2 hour drive just for soup, go to the closest grocery store and pick out a can, or invest 45 minutes and create days’ worth of your very own sickness curing soup.
They say the Mediterranean diet is your one way ticket to health and happiness. So, on my adventure of becoming a healthier eater (note: Double Coconut Bars) I decided to dive into my heritage and create a dish with no carbs, lots of protein, lots of flavour, all using Mediterranean inspired ingredients.
It’s been awhile since I’ve made a well-planned and thought out dinner (one that doesn’t consist of tilapia and steamed cabbage that is). I had some extra time on my hands this week and was really excited to be able to cook a blog-worthy meal. Like all my meals, I draw inspiration from multiple sources – whether that be meals I’ve had previously, what’s in my fridge, a little internet and magazine research, or good old imagination.
Thank you, airport reads for the foodie inspiration! What better to do on a four hour flight than read magazines? When you’ve gotten through more Cosmo’s and Shape’s than anyone can tolerate in a 5 year span…it’s time for a switch up. That switch up happened to be the August issue of Fine Cooking which featured a plethora of steak salads. As soon as I saw steak..on..a..salad..I immediately started thinking of flavour combinations. Citrus arugula? Corn salsa? Olive and eggplant? Fennel and Cabbage? I ultimately went with fennel and cabbage because I was craving something sweet and this is as close to licorce as I’m going to get after days of ice cream and pizza! RECIPE Yield: 2 servings Ingredients: 1 8oz. steak 1 small fennel bulb 1 cup shredded green cabbage 1/2 cup chopped parsley 1/2 sliced tomato 1/4 cup plain yogurt 2 tbsp olive oil Juice of 1/2 lemon Handful fresh dill Salt and Pepper, to taste Method: In a large skillet, heat about 1 tbsp olive oil over medium high heat. Prepare …