Hydration Elation & Cucumber Gazpacho

With temperatures heating up this summer, staying hydrated is key! So, how much water do you need?

Water is the primary component of our body fluids; aiding digestion, lubricating joints, protecting organs, maintaining temperature, circulating nutrients and oxygen, and eliminating waste and toxins.

The body loses 6 […]

Breakfast Pizza

Ingredients:

  • 1 thin whole wheat tortilla (lebanese style) – or substitute gluten-free version
  • 2-3 Tbs tomato sauce/paste/pizza sauce/roasted red pepper spread
  • 1.5 oz goat mozzarella, grated3-4 cups baby spinach or kale
  • 1 clove garlic, pressed/minced
  • 3-4 mushrooms sliced
  • 2 eggs
  • chilli flakes/hot sauce to taste

This is a fun kid-friendly breakfast idea […]

Potato Cauliflower Mash

Potato-Cauliflower Mash (serves 6)

Who doesn’t love mashed potatoes?  Here we combine them with cauliflower – making them lower glycemic index & more diabetes-friendly, without sacrificing deliciousness!  Also, a great way to sneak some extra veggie into a child who’s a picky eater.  This is […]

Five Spice Grass-fed Brisket

Five Spice Grass-fed Brisket (serves 10)

Let me just say, that the ambrosial scent of this brisket braising will fill your house and bring neighbours knocking on your door.  It is THAT good.  Plus, I love a meal that makes it look like I worked […]

Fiddleheads

Sautéed Fiddleheads (serves 4-6)

  • 3 cups fiddleheads
  • 2 Tbs olive oil
  • 2 cloves garlic
  • juice and zest from 1 organic lemon
  • kosher salt

Spring has sprung – so it’s time to try a new seasonal veggie!  Fiddleheads are the curled edible shoots of the ostrich fern – which start to […]

Leftovers = Burrata & Tempeh Pizza

Leftovers = Burrata & Tempeh Pizza (6 slices)

  • 1 serving leftover ginger-mustard glazed tempeh
  • 1 spelt pizza crust (in the refrigerator section)
  • 1 ball fresh burrata (cream-filled buffalo mozzarella)
  • 2-3 c baby spinach
  • ½ c leftover spicy mushroom sauté
  • ¼ c tomato sauce
  • ½ tsp ea dried […]
By |November 23rd, 2011|Categories: Summer Recipes|Tags: , , , , , , |Comments Off on Leftovers = Burrata & Tempeh Pizza

Jenn’s Vegetable Soup

Jenn’s Vegetable Soup (makes 18 servings ~ 1 cup each)

  • 2 L low sodium vegetable broth
  • 3/4 head cabbage
  • 1 head cauliflower
  • 2 onions
  • 4 large carrots
  • 4 stalks celery
  • 3-4 cups diced plum tomatoes*
  • 6 cloves garlic
  • 1 cup fresh dill
  • 4 bay leaves
  • 1 tsp salt
  • 2 Tbs nutritional yeast
  • 1 tsp olive oil
  • 2 Tbs […]
By |November 20th, 2011|Categories: Dairy-Free Recipes, Fall Recipes, Gluten-free recipes, Vegan Recipes|Tags: , , , , , , , |Comments Off on Jenn’s Vegetable Soup

Simple Winter Greens

Simple Winter Greens (6 servings)

  • 1 bunch kale
  • 1 bunch Swiss chard
  • 1 tbs olive oil
  • 1/2 red onion, diced
  • 2 cloves garlic
  • 1/2 cup low sodium vegetable broth
  • kosher salt

Remove leaves of kale from centre stems, tearing into chunks. Wash well and spin dry. Repeat with chard.

Heat large sauce pan […]

By |November 18th, 2011|Categories: Dairy-Free Recipes, Fall Recipes, Gluten-free recipes, Vegan Recipes, Winter Recipes|Tags: , , , , , , , |Comments Off on Simple Winter Greens

Roasted Mixed Potatoes with Herbed Butter

Roasted Mixed Potatoes with Herbed Butter (serves 6)

  • 300 g sweet potato (1 medium)
  • 150 g red potato (1 small or 2 very small)
  • 150 g Yukon Gold Potatoes (1 small or 2 very small)
  • 150 g Purple Potatoes (1 small or 2 very small)
  • 1 Tbs olive oil
  • 2 […]
By |November 18th, 2011|Categories: Fall Recipes, Gluten-free recipes, Winter Recipes|Tags: , , , , , , |Comments Off on Roasted Mixed Potatoes with Herbed Butter

Sweet & Spicy Roasted Brussels Sprouts

Roasted Brussels Sprouts (4 servings)

  • 500g Brussels sprouts
  • 1 Tbs olive
  • 1/2 Tbs honey (vegans can substitute maple syrup)
  • 2 Tbs lemon zest (fine zest – microplane works best)
  • ¼ – ½ tsp chili flakes

Preheat oven to 400-425 F. Wash, dry, trim and halve Brussels sprouts lengthwise. In medium […]