Search

Vegan

Walnut Lime Pesto

Walnut Lime Pesto

How are you keeping? This COVID-19 social distancing is not easy but connecting with others remotely is comforting and still powerful. Nevertheless, I am excited to share my newest Walnut Lime Pesto recipe. I was inspired to make this homemade pesto because of my very robust-growing basil plant. Additionally, I was craving pesto to mix with my garlic shrimp for a risotto topping (click here for risotto recipes.) This special risotto with pesto shrimp was a creation for my “Social Distancing Dinner Party” on the Dietetic Directions Instagram. For those unfamiliar, each Friday during our social distancing, I am hosting a virtual dinner party with a special theme. The response has been...

Read More
Almond Arugula Orange Salad

Almond Arugula & Orange Salad

Don’t let our winter weather hold you back from enjoying fresh salads! Like this Almond, Arugula & Orange salad, which is simply delightful. After all, including colourful fruits and veggies in our diets helps combat the winter blues, as mentioned in 3 Ways to Boost Mood with Food. Folate and tryptophan in leafy greens (like arugula) raise levels of our happy hormone (serotonin), which plays a role in mood regulation. Nevertheless, to keep our palates entertained and love of our greens incorporated, it’s important to pack our salads with extra flavour, citrus/acid and different textures.For this Almond, Arugula & Orange Salad, I did a couple things to make it extra scrumptious:1. Add fresh herbs (torn basil & Italian Parsley)....

Read More
Thyme Roasted Chickpeas

Thyme Roasted Chickpeas

Want to save time cooking? Who doesn’t? A handy trick to maximize cooking is to add a tray of chickpeas when your oven is hot. This way, during the fall/winter you can both warm up your place and also prepare more items at the same time! Why? Thyme Roasted Chickpeas are easy to prepare and taste great as a salad topper, snacks or entree side dish.Why not? DYK: Pulses are members of the legume family and composed of dry peas, lentils, beans and chickpeas. ♥️ Here’s my Thyme Roasted Chickpeas recipe for a simple, filling and crunchy snack to take with you on those busy days. Serves: 4-6 Prep...

Read More
Orange, Parsley & Sunflower Salad

Orange, Parsley & Sunflower Salad

We’re in the middle of fall and coming up to Thanksgiving weekend, which means time to feast! However, this doesn’t inevitably mean feeling over-stuffed and gluttonous. In fact, we can balance things out by including more well-prepared (not boring) veggies to promote fullness. This Orange Parsley & Sunflower Salad does just that! It packs freshness, flavour and a fibre boost.  If you’re planning your Thanksgiving menu, be sure to read my Top 3 Thanksgiving Dishes for inspiration. I share tips on menu planning and how I believe every feast needs two awesome salads. Furthermore, make your salad something that people are enthused about. To make this Orange, Parsley & Sunflower Salad extra alluring, we have punches of...

Read More
Butternut Squash & Pumpkin Soup

Butternut Squash & Pumpkin Soup

What’s better than a bowl of hot soup on a fall day? In my opinion, the warm spices and pureed fall harvest produce can’t be beat. This Butternut Squash & Pumpkin Soup is a flavour-packed blend of hearty, zesty and savory. Plus, it’s a make-ahead option to freeze and use for those busy weeknight dinners or part of your Thanksgiving meal.  Firstly, adding unique toppings or garnishes is the key to impressive soups! For this Butternut Squash & Pumpkin Soup, I used roasted chickpeas (simply coated with oil, salt, pepper), unsalted pumpkin seeds and fresh Italian parsley (could also use cilantro.) Also, a side of lime wedge is a...

Read More
Zesty Black Bean Guacamole

Black Bean Guacamole

Ready to guacamole it up? For me, this was one of my most intimidating dishes years ago. I wasn’t sure how to choose the right avocado, how to cut it, how to balance flavours for right zing! Nevertheless, to boost my cooking confidence, I started practicing and taking regular cooking classes (for about 7 years now.) Guacamole is now one of my favourites to make and with persistence you can feel comfortable tasting and adjusting as you go! This Zesty Black Bean Guacamole recipe is remarkably versatile - it can be served on toast with eggs, in tacos, fajitas, quesadillas or served with crackers and raw veggies.  If...

Read More
Garlic Lentil Bruschetta

Garlic Lentil Bruschetta

It’s almost Easter and many are looking for healthy entertaining eats. Well, look no further. Today, I’ll be sharing my Garlic Lentil Bruschetta! This crowd-pleaser recipe is full of flavour, visual appeal and with filling fibre to boot! You can also make it ahead for quick assembly when your guests arrive.  I chose this appetizer because bruschetta was always a staple in my Italian-Canadian household. I even posted the D’Ambrosio family homemade bruschetta recipe in 2014. However, as a dietitian and foodie, I love adding new ingredients. To this traditional bruschetta recipe, I added lentils. They bump up the fibre and protein to keep your guests feeling full...

Read More
winter spicy roasted chickpea recipe

Winter Spicy Roasted Chickpeas

Colder weather calls for oven meals, like roasted chickpeas! It’s an easy way to keep the home warm and have savoury aromas fill your living quarters. Whenever I have the oven on, I often toss in a tray of chickpeas. They are very quick to assemble for cooking and perfect for a snack or added to an entrée like a Buddha bowl. There are also endless roasted chickpea flavour possibilities from sweet to savory. Here is my Winter Spicy Roasted Chickpea recipe. Hope you enjoy!   Note: Choose your preference in crunch, the longer you roast them, the crunchier they become. I like to have crunch with a little...

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