let's simplify things
“What should I eat? Paleo? Keto? Gluten-free? What about lectins; they’re bad, right?" These are questions I get asked on a regular basis.
It's great that people are now paying more attention to what they eat, however the pendulum seems to have swung from not...April 2018
This winter I recorded 7 days of what I ate.
This is a random week. Another week may have contained other favourite go-to dishes like Lentil Dal, Roasted Beets (hold the honey), Veggie Frittata and Chickpea & Veggie Tagine. More recently, I have also...April 2018
All of the pleasures of an omelette… with none of the messy flipping!
This frittata is filling and nourishing, and great at any time of day.
There are 2 parts to this recipe; sautéing veggies on the stovetop, and then baking the
whole recipe in the oven...July 2016
an Indian chickpea dish
Chana masala is my favourite Indian dish. A flavour-filled combination of tomatoes, chickpeas and spices.
Finding a recipe however, that has enough flavour to satisfy me has been a challenge. Until today, when I found a surprisingly spicy recipe in a...March 2016
This is the most (relatively speaking) step-intensive recipe I have posted to date…. but it is SO GOOD that I just had to share it with you.
The key is prepping the food before you begin cooking. However, I have totally chopped and prepped along the way...March 2014
1 cucumber, peeled (if not organic) and sliced thinly
1 small bunch Arame; the amount via experimentation with your own desires. Break-up with fingers.
*volume increases by ~3x after soaking
1 tsp Celtic sea salt
½ red pepper, diced
This savoury dish is good warm or room-temperature, making it a great complement to any picnic or potluck!
1 500g bag brown rice noodles
2 Tbsp sesame oil
¼ cup tahini (sesame seed butter)
¼ cup Bragg’s liquid seasoning; a gluten-free, non-GMO,...July 2013
This recipe is from a great book called The Whole Life Nutrition Cookbook. Not just recipes, this book is a valuable resource for learning cooking techniques, descriptions of ingredients that may be new to you, a 7-day menu plan, and more. The 260-page...July 2013
I find this recipe very flexible, such that I can use whatever kind of squash I may have in my kitchen and it always tastes great!
8 cups winter squash, skinned & cubed - I tend to use butternut
2 medium yellow onions, diced
3 Tbsp...October 2011
This is a very versatile recipe; while I use firm tofu, the protein component can actually be
any of your choosing such as white fish, chicken, steak, or even hard boiled eggs.
The ingredients vary each time I make this dish depending on what is on-hand...October 2011