Search
Recipe Archives - Dietetic Directions - Dietitian and Nutritionist in Kitchener/Waterloo
fade
37
archive,tag,tag-recipe,tag-37,eltd-core-1.0,averly-ver-1.4,eltd-smooth-scroll,eltd-smooth-page-transitions,eltd-mimic-ajax,eltd-grid-1200,eltd-blog-installed,eltd-main-style1,eltd-header-standard,eltd-sticky-header-on-scroll-down-up,eltd-default-mobile-header,eltd-sticky-up-mobile-header,eltd-dropdown-default,eltd-dark-header,eltd-fullscreen-search eltd-search-fade,wpb-js-composer js-comp-ver-4.12.1,vc_responsive

Recipe Tag

Parm Roasted Cauliflower

Roasted Cauliflower with Parmesan & Oregano

With the Fall season, there’s abundant fresh produce at Farmer’s Markets and local grocery stores! With so much seasonal food, it can be a challenge to know what to do with it. Look no further than my new favourite, Roasted Cauliflower with Parmesan and Oregano. Roasting simply means to cook in an oven using dry heat. Roasting browns the surface of the food, which leads to new caramelized flavours and intensified aromas! You can roast any vegetable and it changes the flavour so even picky eaters or non-veggie-loving people will find the taste savoury and appealing. If you don’t like a vegetable raw, try it roasted and see how...

Read More
taco

Tasty Taco {Recipe Redux}

Who does not love a DIY (Do It Yourself) meal? Taco meals offer flexibility to include the foods or ingredients you like. These types of ‘separate ingredient’ meals also allow kids to help in the kitchen, which builds food confidence as a life-long skill to eating well. Taco meals also allow for amazing leftovers for those busy nights where you don’t have time to cook. I enjoy making Buddha Bowls with the remaining ingredients for quick-assembly lunches. Click here for My 7 “Make-Ahead” Lunches.   Taco Tuesdays are also a fun trend where you can swap out the fillings to make fish tacos, pulled pork, shrimp tacos, chipotle beef,...

Read More
Sunflower pesto recipe

Sunflower Seed Pesto

Gotta love the summer for fresh herbs and local produce. If you follow my Instagram, you know that I love food/cooking and have a thriving herb garden. I even wrote a blog about Top 5 Must-Have Garden Herbs. However, at the end of the season, it can be difficult to use up all the basil. Today’s blog recipe is my Sunflower Seed Pesto. I didn’t have pine nuts, so I substituted sunflower seeds. It turned out well!   Making your own pesto is not a challenge. It actually uses minimal ingredients and the flavour is simply outstanding. You can store pesto in a mason jar in the fridge. I...

Read More
Mediterranean Quinoa & Lentil Salad

Mediterranean Quinoa & Lentil Salad

Back-to-school is in the air. This means that parents are busy packing lunches to leave kids (and themselves) feeling full for longer. I love this Mediterranean Quinoa & Lentil Salad because it has a combination of flavours and textures. This recipe provides flexibility to add or omit ingredients according to your preferences. The dressing is super simple and fresh. I recommend making a double or triple batch of the vinaigrette and putting it in a mason jar in the fridge to add to dinner salads. To reduce morning mayhem during back-to-school time, pack lunches the night before. Read more tips in: 3 Steps to Master Packed Lunches and/or Tackling Lunchtime Challenges....

Read More
White Wine Mussels

White Wine Mussels in Tomato Cream Sauce

Have you heard that mussels are super easy to make? I heard this many times but remained too intimidated to give them a try. However, on a beautiful summer day, I decided to muster up the courage to prepare them. Boy were they good! Simple and flavourful. Served with a fresh, crusty baguette! I encourage you to experiment in the kitchen. Like Julia Child says, “The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.”   Serves: 2-3 Prep time: 10 minutes Cook time: 13-15 minutes   Ingredients: 1 tbsp olive oil 1 small onion, diced 2 cloves garlic, minced 2 lbs of fresh mussels 1 cup of dry white wine 1 cup cherry tomatoes,...

Read More
Mexican Buddha Bowl

Simple Mexican Buddha Bowl

Hello summer! The time of year when we want to spend less time in the kitchen and more time outdoors. Today, I will be sharing a simple Mexican Buddha Bowl recipe. Meals that can be prepared in advance are ideal for cottage weekends, camping or spending time at home. If you are unfamiliar with what a Buddha bowl is, it’s basically a grain (like rice, quinoa, barley, bulgur, corn), a green (spinach, kale, or any other veggie) and a bean (often vegetarian so you could use chickpeas, black beans, lentils, etc). However, don’t feel restricted by this rhyme, I often think of Buddha bowls as a grain, a...

Read More
chicken Sandwich recipe

Grilled Dijon Chicken & Swiss Sandwich {Recipe Redux}

Are your sandwiches boring? Mine used to be. Until I realized that it does not take a lot to bump up the fun-factor. Try swapping the bread for something different (wraps, pitas, mini rounds, etc) use a unique cheese, add a punch of flavour with ingredients like sun-dried tomatoes, roasted peppers, pesto – I am a spice fan and loving pickled jalapeños right now. Today’s recipe is a Grilled Dijon Chicken and Swiss Sandwich. I was going for a grilled cheese sandwich and decided to add a few extra veggies, Swiss cheese and Dijon mustard. YUM!   Ingredients: 2 slices of bread – whole grain/rye/gluten free 1 Tbsp Dijon mustard 1 Tbsp margarine,...

Read More
Tofu Green Curry

Shrimp & Tofu Green Curry

Does making homemade green curry intimidate you? Curries often scared me until I discovered that these dishes can be made quite simply with basic ingredients. Curries also offer flexibility to use up veggies you have on hand and modify the recipe with your choice of protein. With a busy schedule, curries are especially helpful when planning leftovers for lunches, dinners later in the week or freezer meals.   Serves: 3-4 Prep time: 10-15 minutes Cook time: 30-40 minutes   Ingredients: 1 cup of brown rice   2 tbsp canola oil 1 350 or 450-gram block of extra firm tofu, pressed & cut into thin slices 2 cloves of garlic, minced 1 tbsp ginger, minced 1 small onion, finely chopped 1 bell pepper, sliced 1 cup large...

Read More
shakshouka

Lentil & Kale Shakshouka

Have you tried Shakshouka yet? It’s a North African dish that uses a tomato base with warm spices and eggs on top. This dish is often served with bread. I love making shakshouka because it involves minimal ingredients and gives you creative freedom to add new ingredients as you wish. In today’s recipe, I wanted to boost the fibre and protein so I added lentils! To save time, and because they are equally as nutritious, I used canned lentils. I also boosted the veggies by adding celery and kale. In the past, I have added grated carrots. It’s all good! I truly believe you cannot go wrong with...

Read More