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.
This easy recipe is a healthier take on the traditional holiday cookie, but make no mistake, it’s still a cookie. These little sweeties are 100% whole grain, vegan, and lower in sugar than the usual suspects, so they make a better choice when you’re looking for a treat, or if you’re watching your waistline, like Santa. 😉
This is a much healthier dairy and refined-sugar free version of the traditional holiday eggnog that is laden in sugar and fat. And it’s really delicious. Pinkie swear.
Whip these no-bake goodies up in 5 minutes for a last-minute holiday dessert or hostess gift. Packed with protein and healthy fat, these naturally-sweetened truffles are a perfectly sweet treat!
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
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.
This is my best discovery in a long time, although apparently “everybody’s doing it”, and I’ve just been cluelessly and needlessly avoiding all the “fancier” recipes because they included caramelized onions on their ingredient list. Well, no more!
These yummy burritos are perfect for busy nights when you need a grab-and-go dinner or your kids have to eat between activities. They’re also lunchbox-friendly, and can be eaten warmed or cold. Make a big batch, wrap and freeze, then defrost and reheat in the oven or microwave for instant healthy fast food when you need it!
I have to admit, Maritime Hodgepodge, traditionally made with lots of butter and heavy cream, was never a summer staple in my house growing up. But since returning to Nova Scotia, I’ve been served it on a number of occasions, and have also had a few requests recently to come up with a healthier version.
This is the holy kitchen trifecta, as far as I’m concerned: simple, delicious, and nutritious. If you’re feeling all gourmet about it, top with some homemade croutons or even a little crumbled nitrate-free natural bacon.
These are surprisingly simple. Cook your lentils and sweet potato together, then mash in the spices. Assemble the quesadillas, heat through, and enjoy! Melty goat cheese and crunchy toasted pumpkin seeds perfectly compliment the earthy, cumin-infused lentil mixture.
My most-popular salad dressing, this might just single-handedly change the way you feel about salad! Dairy-free, this dressing is tangy and creamy and frankly, slightly addictive.
Simple & sweet with a touch of heat, this is a family-friendly crockpot recipe you’ll love to come home to. Serve over brown basmati rice for a comforting, nutritious dinner.
My April Newsletter is out. Click here to see my best “un-boring” breakfast ideas along with my newest recipe for these delicious Banana Chocolate Chia Breakfast Cookies!
Dead easy, this healthy, creamy soup is mild enough to be kid-friendly and layered in flavour to please the adults. If you are dairy-free, just omit the cheese.
Easiest dinner ever! It cooks up in one pot (the rice cooker or slow cooker) making cleanup a breeze. It will take about 45-50 minutes in a rice cooker. Eat it straight from the bowl or wrap it up burrito-style!