Healthy breakfast on the table in less than 3 minutes? Yes please! This pre-made mix is a fantastic, nutrient-dense alternative to sweetened packaged instant oatmeal.
These nut, dairy, and gluten-free bars whip up in a jiff and freeze well. Perfect for the lunchbox!
Got leftover holiday turkey? This delicious & easy, healthier take on pot pie whips up in the crockpot.
I went live from the Atlantic Superstore parking lot to tell you about my first online grocery shopping experience! If you’re curious, watch this video – this service is THE BOMB, and it will SAVE YOU $$$! (For the record, this post is not in any way sponsored or paid by the Superstore, it’s just me, giving you my unbiased two cents!)
I think it’s going to be particularly helpful for parents of really young kids (I mean, who wants to wake a sleeping baby? Not THIS mom!), those with mobility issues, elderly shoppers in the wintery months, and anyone with anxiety, just to name a few.
This a beautiful guest post written by a client of mine about the VERY difficult decision many couples struggling with infertility loss or recurrent miscarriage face: the decision to stop trying to conceive. I wanted to share this perspective as part of my series of blog posts in honour of Early Pregnancy & Infant Loss Awareness Month.
Read this! My brave & amazing friend M shares her story & tips on how to better support your friend going through infertility and loss, along with some pieces of advice for anyone struggling with infertility themselves.
Here’s a simple freezer-friendly pesto that will add amazing flavour to EVERYTHING, all winter long.
This simple, delicious and nutritious smoothie packs an extra “green” punch with a hit of Karen Phytoplankton!
We’ve been testing this in my Members’ Only groups and I think it’s fair to say it’s been a HUGE hit. It makes for a delicious alternative to the traditional savoury butternut squash soup with it’s unexpected hit of lime and just a wee kick of heat.
In a food processor, blend basil, vinegar, honey, dijon, red pepper flakes, salt & pepper until a thick paste forms. Slowly add oil, while continuing to blend, until smooth.
Makes about 1 cup.
Simple and so tasty, these “steaks” are a great vegetarian main alternative in the summer months. You can easily make them in the oven if you prefer, just roast them until they’re tender at 400F or so.
This is a quick, yummy cake I came up with one day to surprise my kids after school, which, for the record, is something I NEVER do. 😉 It feels a bit fancy with the drizzle, but it’s actually super-simple, 100% whole grain and refined sugar-free. That’s a win-win around these parts.
It’s Pancake Tuesday! I don’t know about you, but any excuse for breakfast for dinner and I’m all over it! I’m posting the popular pancake recipe from my first cookbook, Real Food For Real Families, which is a weekend tradition in our house.
These tiny holiday tarts provide the perfect balance of sweetness & spice and the convenience of a make-ahead, freezable gingerbread crust. When you’re ready to party, just pull them out of the freezer, and whip up your mousse in the blender.
I. Can’t. Stop. Since discovering how easy caramelized onions are to make in the crockpot, I’ve been putting those things in everything. Case in point: This Caramelized Onion Hummus. Oh. My. Word.
This crowd-pleasing, comfort food recipe, which you can find at p. 76 of my first cookbook, Real Food for Real Families, arose out of a necessity to find something yummy to do with all the spaghetti squash and shallots I get in my farm share box. It’s really easy to throw together
It can be really tough to reconcile those mounds of candy and chips with a family practice of junk food moderation for the rest of the year. How do you explain why it’s ok for them to their body weight in chemically-loaded, sugar-high inducing non-food one week a year when they’re only allowed to have it once in a while the other 50 weeks of the year?
There are ways to avoid a month-long household sugar high (and the resulting immunity low) and escape with your parental integrity intact.
Sometimes you just need something sweet – STAT! When that craving strikes, I whip up these Peanut Butter & Honey Bars. I promise, these unbelievably delicious & easy no-bake treats do have a few redeeming “healthy qualities”
OK people. Goat cheese and caramelized onions — need I say more? Look no further, this is the cold winter night, comforting frittata of your dreams.
This easy and absolutely scrumptious salad is a crowd-pleaser that looks fancy enough to serve with a special holiday meal, but is simple enough for a last-minute lunch.
This Butternut Soup is one of my most popular client recipes. Get your daily dose of beta carotene and vitamin C in a delicious, vegan, cleanse-friendly mug o’ comfort. Perfect first course for Thanksgiving Dinner!
This is a hearty, yummy soup for a cold fall day or a Thanksgiving long weekend!
Peasant or “Stone” Soup, is a traditional, simple soup made with whatever you’ve got lying around to throw in the pot, and is often topped with crusty bread and, if you’re me, a little melty cheese.
This gorgeous asian-inspired salad is perfect on its own or topped with baked tofu, sliced hard boiled egg, sliced grilled chicken or shrimp. Packed with protein and fibre, it will keep you going all afternoon.
I’m excited to announce that my newest book, The Real Food Solution, which incorporates the underlying approach to all of the food & lifestyle plans I put together for my clients, along with 6 weeks of balanced meal plans and over 70 recipes, will be in stores in January! (I’m SO excited about this book, guys. I’m really proud of it — it truly reflects my coaching philosophy & passion for real, lip-smacking-good food.)
Today’s school lunch features the remainders of my second take on a Caramelized Onion & Goat Cheese Frittata, reheated and popped in the thermos, leftover kale salad, one of those stevia-sweetened yoghurts I can get behind, a Honey & Date Sweetened Oatmeal Muffin from the freezer and fruit.
Today’s packed lunch — Pasta and (Pumped Up) Sauce: Whole grain pasta with a store-bought jarred, sugar-free marinara that I added some chopped spinach & fresh basil to when heating up, then topped with a little feta.
Soup & “Surprise” (aka “completely random”) Wrap — Italian Barley & Parmesan Crouton Soup and a wrap made with a small whole grain tortilla, local nitrite-free sausage (leftover), grated carrot, cabbage, spinach and some tahini parsley sauce. A peach, some raw veggies, and one of the Honey & Date Sweetened Oatmeal Muffins I made yesterday round it out.
We’ve been known to devour a whole batch of these Zucchini Fritters at dinner, they’re that darn good. Chickpea flour keeps them gluten-free, and the lemony dipping sauce adds a guilt-free decadence to balance out the garlic and salty feta in the fritters.
Soup & Salad in the lunchboxes today: This is the Italian Barley Soup with Melty Parmesan Croutons that I made a couple weeks ago and froze & the Sesame Ginger Quinoa Salad I’ve been testing this week in my kitchen.