Here is a simple quinoa salad that is very convenient to pack for work or school lunches. This balanced meal choice is complete with carbohydrates to fuel your brain, protein and fibre to keep you feeling full, and a variety of vitamins and minerals for overall health! I enjoy this quiona salad paired with a small cup of yogurt, ¼ cup of nuts and a piece of fruit.
Serves: 4
Prep time: 15 minutes
Cook time: 20 minutes
Ingredients
1 cup quinoa, rinsed
½ cup canned chickpeas, drained and rinsed
½ cup cucumber, diced
½ cup cherry tomatoes, cut in half
½ green peppers, diced
¼ cup feta cheese, crumbled
¼ cup black olives, chopped
2 tbsp extra virgin olive...
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This recipe of seasoned, crunchy veggies will fill your home with the savory aroma of spices! Feel free to use a variety of veggies according to your taste preference or what you have on hand.
Tip: Be sure to cut your vegetables into similar sized pieces so that they cook at the same time. For example, you may have to cut your potatoes into smaller pieces and use larger slices of red peppers.
Serves: 4
Prep time: 15 minutes
Cook time: 40-50 minutes
Ingredients:
4 cups tri-coloured potatoes, cleaned and cut into quarters
1 cup cauliflower, chopped
1 red pepper, sliced into chunks
1 zucchini, cut into spears
1 cup mushrooms, whole
¼ small red onion, sliced
2 cloves...
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Here is a simple salmon recipe that uses common household ingredients and can be ready in a hurry. Salmon is an excellent source of omega 3 fatty acids essential for heart health as well as brain, nerve and eye functioning. Aim for 2-3 servings of fish per week (one serving is 75g or 2.5oz).
Serves: 2
Prep time: 10 minutes
Cook time: 15-20 minutes
Ingredients:
¼ cup balsamic vinegar
1 tbsp olive oil
1 tbsp white wine
2 tsp Dijon mustard
1 clove garlic, minced
½ tsp dried oregano
Pinch of peppercorns
Salt and pepper to taste
2 Salmon fillets (4 oz each)
Instructions:
Pre-heat oven to 425 degrees.
In a small bowl, combine balsamic vinegar, olive oil, white wine, Dijon...
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In my latest blog post I selected pomegranates for my winter superfood! Here is an easy and tasty recipe to use this sweet fruit with goat cheese!
Pomegranate Salad Recipe:
Serves: 4
Prep time: 10 minutes
Ingredients:
4 cups fresh green lettuce
¼ pomegranate fruit, seeds
1 Tbsp raisins
¼ cup goat cheese, crumbled
1 Tbsp sunflower seeds, unsalted
2 Tbsp of olive oil to coat salad
1 Tbsp balsamic vinegar
salt and pepper to taste
Instructions:
1. Clean lettuce leaves thoroughly in cold water
2. Combine ingredients into a salad bowl
3. Add oil and vinegar dressing to salad mix
4. Toss salad and enjoy!...
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National Oatmeal Day: With the chilly weather already upon us, nothing hits the spot better than a big bowl of warm oatmeal. This post is dedicated to this nutritious and satisfying breakfast option. First, let's start with facts on oatmeal and then I will share my homemade fibre-packed oatmeal recipe.
Did you know?
Oatmeal is a whole grain (not refined -still contains the bran and germ)
It contains 3g of protein and 3g of fibre in 1/3 cup serving
Oatmeal lowers cholesterol (thanks to the beta-glucan, type of soluble fibre)
Steel-cut oats have modestly more fibre (longer cook time)
Stabilizes blood sugars which keeps you feeling fuller longer...
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Mediterranean Vegetarian Salad: Sometimes you are in need of a quick culinary creation that uses common vegetables and pantry staples. This recipe is one that can be made in a hurry and served to those on gluten free and/or vegetarian diet. I brought this dish to a housewarming party and it was a big hit! So enjoy :)
Mediterranean Vegetarian Salad Recipe:
Serves: 8-10
Prep time: 15 minutes
Ingredients:
½ can chickpeas (540mL), rinsed and drained
1 can lentils (540mL), rinsed and drained
2 stalks celery, chopped
1 Tbsp celery leaves, chopped
¾ cup cucumber, chopped
1 red pepper, chopped
¾ cup black olives, drained and rinsed
½ cup feta cheese, crumbled or diced
1/3 cup olive oil
½ tsp dried...
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Growing up in an Italian family, I always enjoyed my nonna’s rice and ground veal stuffed peppers. Using this meal inspiration, I have created my own stuffed peppers where I substituted quinoa for rice for added protein and fibre. There is a lot of versatility with this recipe so be sure to toss in additional veggies or spices according to your tastes. This recipe is also gluten-free for those on a restricted diet.
Quinoa & Beef Stuffed Peppers Recipe:
Serves: 4-6
Prep time: 40 minutes
Cook time: 45 minutes
Ingredients:
1 pound lean ground beef
1 cup quinoa (dry and rinsed)
14 oz canned tomato sauce
1 Tbsp Italian spices (pre-mixed)
2 Tbsp fresh parsley, chopped
1...
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After an amazing trip to Southeast Asia, I am excited to share with you my own Thai Green Curry recipe. While in Thailand, I was exceptionally lucky to attend an authentic Thai cooking class instructed by the entertaining and talented Permpoon Nabnian. The recipe I am sharing today is a mix of Perm’s cooking tips, what was available in my own pantry as well as online recipe pointers. The finished product is a spicy treat that makes great leftovers as well! Check out my other chicken recipes here!
Thai Green Curry with Chicken Recipe:
Serves: 2
Prep time: 20 minutes
Cook time: 40 minutes
Ingredients:
2 boneless chicken breasts, cut into bite...
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Sometimes simplicity is the best thing! This recipe happened almost by accident with wanting to use up goat cheese and choosing to use canned lentils so that I could avoid using the stove on a hot summer day. This is the perfect recipe to bring to a potluck or have as a side dish for an outdoor BBQ. Check out my other recipes for lentil salads here!
Mediterranean Lentil Salad with Goat Cheese Recipe:
Serves: 8-10
Prep Time: 10-15 minutes
Ingredients:
1 – 540mL can of lentils, rinsed and drained
½ cucumber, chopped
1 pint of cherry tomatoes
¼ cup fresh goat cheese
2 Tbsp of red wine vinegar
¼ cup olive oil
½ tsp dried oregano
Fresh ground...
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