Roasted Brussels Sprouts with Bacon

Roasted Brussels Sprouts with Bacon

Can we talk about how much I hate diets and diet culture?  I promise I’ll get to these delicious Roasted Brussels Sprouts with Bacon, oh and caramelized onions!  Sooo good!  I know hate is a strong word but I hear conversations all the time between women and stories of the diets they’ve been on.  I’ve talked about this before but until diet culture lays to rest, it bears continued repeating. Continue reading “Roasted Brussels Sprouts with Bacon”

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Purple Potato & Kale Salad with Dill Vinaigrette

Purple Potato & Kale Salad

When I first received purple potatoes in my order from SPUD, which is an organic and local grocery delivery service, I couldn’t wait to cook them.  I was pleasantly surprised to see that when I cut them in half, the inside of the potato was still a vibrant purple colour.  I knew I wanted to make a potato salad with them so I created this Purple Potato & Kale Salad with Dill Vinaigrette. Continue reading “Purple Potato & Kale Salad with Dill Vinaigrette”

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Roasted Veggie Salad with Tahini, Miso and Lemon Dressing

Roasted Veggie Salad with Tahini, Miso and Lemon Dressing

Salads are so adaptable and a great way to incorporate protein, fats and more veggies into your day.  When eating a salad for a meal, I see people often make the mistake of eating too little and not adding protein and fat.  Then they wonder why their famished a couple hours later.  So how do you make a salad into a full meal?  You need your base of veggies, protein, fats and if you’d like some starchy carbs as well.  For the base you can add all sorts of greens, cooked or raw, including beet greens, kale, collard greens, romaine, spinach, dandelion greens, escarole, endive, arugula, basil, parsley, swiss chard, watercress and cabbage.   Continue reading “Roasted Veggie Salad with Tahini, Miso and Lemon Dressing”

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Parsnip Fries

Parsnip Fries

Parsnips have a unique, delicious flavour unlike any other root veggie, especially when roasted.  I can’t get enough of them and these Parsnip Fries hit the spot!  If you haven’t had parsnips before, its time to add them into your regular rotation.  They look like a white or tan coloured carrot and have a fairly similar texture.  Parsnips are a good source of folate, potassium, manganese, vitamins C, E and K1.  Parsnips are also a great source of insoluble and soluble fibre.  Soluble fibre dissolves in water and turns into a gel, which slows digestion and helps make you feel full longer. Continue reading “Parsnip Fries”

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Kelp Noodle Salad with Basil Pesto

Kelp Noodle Salad with Basil Pesto

Sea vegetables are a great nutrient dense food you can add to your diet.  One mineral they are particularly high in, is iodine.  Iodine is important for proper thyroid function as it helps the thyroid produce it’s hormones, T3 and T4.  A sluggish thyroid results in weight gain, cold hands and feet, constipation and depression.  Our soils have been depleted of minerals and the areas around the great lakes were known as the goiter belt because of iodine deficiency.   Continue reading “Kelp Noodle Salad with Basil Pesto”

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Sweet Potato Fries with Chipotle Mayo

Sweet Potato Fries with Chipotle Mayo

I love sweet potato fries!  They’ve been popping up on menus at restaurants over the last few years, or at least I’ve just noticed them.  The bad thing with fried foods at restaurants is the oxidized oils that are used.  I try to avoid oxidized oils as much as possible but know when I go out to eat at a restaurant, on occasion it’s something I can’t avoid.  At home I like to bake my fries (sweet potatoes or white) using a stable fat like coconut oil.  Coconut oil pairs well with sweet potatoes and provides us with a host of benefits. Continue reading “Sweet Potato Fries with Chipotle Mayo”

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Roasted Butternut Squash and Kale Salad

Roasted Butternut and Kale Salad

I hope all of you in Canada enjoyed a wonderful Thanksgiving full of family, friends and good food!  We went down to see Nelson’s family and I made my Roasted Butternut Squash, Bacon and Sage Salad.  Squash is one of my favourite vegetables and it’s so versatile.  My new recipe, Roasted Butternut Squash and Kale Salad, is great anytime of day including for breakfast.   This salad pairs well with a piece of meat or chicken for a complete meal and tastes good cold or hot, although I prefer hot. Continue reading “Roasted Butternut Squash and Kale Salad”

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Summer Pea Salad

Summer Pea Salad

We’ve been enjoying all the fresh veggies we get from the CSA we signed up for this summer.  If you’ve never heard of a CSA it stands for Community Supported Agriculture, and it’s a great way to support the local food movement.  I’ve been apart of two different CSA’s in the city.  The first one I did a couple of years ago was called, “On Borrowed Ground.”  She actually had a number of gardens throughout the city that she took over for people that didn’t have time for them.  They were all organic, just not certified, and you had to put in an hour of work per week.   Continue reading “Summer Pea Salad”

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Why you should make your own Mayo and a Chipotle Potato Salad Recipe

Potato Salad with homemade Mayo

Growing up I never used to care for potato salad.  I always found it to be an unappetizing blob of bland, yellow or white (depending on where it was bought from) potato goop.  It’s an easy dish to make for potlucks and bbq’s so I ended up trying to make my own to avoid certain ingredients in store bought salads.   The main part of the dressing in store bought potato salad is the Mayo.  Unfortunately if you’ve ever read the ingredients list on a jar of mayonnaise you know they use some sort of vegetable oil, either canola oil or soy oil. Continue reading “Why you should make your own Mayo and a Chipotle Potato Salad Recipe”

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Roasted Butternut Squash, Bacon and Sage Salad

Roasted Butternut Squash, Bacon and Sage Salad

In the summer I tend to have big salads of some sort for lunch.  With the hot weather we’ve been having my body craves those crisp green salads.  However during the colder months I crave warmer foods and swap my leafy greens for hot salads.  Likewise when the weather get’s rainy and cool in the summer months I prefer something a bit warmer and comforting. Continue reading “Roasted Butternut Squash, Bacon and Sage Salad”

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