Seared Tomahawk with Chimichurri 

Last weekend something crazy happened. I cooked this gargantuan steak for some real carnivores! It looks intimidating but once you know how to cook it, you’ll surely impress everyone. This one was cooked to medium rare, and I’d recommend using a thermometer for the best results with doneness. HUGE thank you to my aunt and uncle for hooking me up with this steak!

Tomahawk steak (54 oz, just over 3 pounds)
1 garlic clove, minced
extra virgin olive oil
salt and pepper

Chimichurri recipe:
1 garlic clove, minced fine
3 tbsp fresh parsley, minced
1 tbsp fresh Greek oregano, minced
1 tbsp fresh lemon juice
2 tsp extra virgin olive oil
salt and pepper

– preheat oven to (350F)
– mix olive oil and garlic and let sit for 1 hour to infuse
– brush the steak on all sides with garlic oil
– season steak well on all sides with salt and pepper
– place on baking tray lined with aluminum foil
– cook 15 mins, flip over and cook another 15 mins (while the steak is cooking, make the chimichurri)
– preheat BBQ to high
– remove from oven
– insert your thermometer into the side of the steak, once at a temperature between 35C and 40C, let rest 10 mins
– sear each side on the grill (about 5 mins per side)
– insert your thermometer into the side of the steak, once at a temperature between 55C and 57C, let rest 10 mins
– slice and serve with chimichurri

Yield: serves 3

Spaghetti Bolognese

You can’t go wrong with Spaghetti Bolognese, it’s so easy and always a crowd pleaser. To make this big bowl of pasta feel less guilty, sneak in some veggies. You won’t even be able to tell they’re there!

1 pound lean ground pork
4 garlic cloves, minced
1 onion, small dice
1 can (750ml) crushed tomatoes with no salt added
1 cup carrot, grated
3 cups fresh spinach
2 tsp dried oregano
2 tsp dried basil
1 tbsp salt
olive oil
1 pound dried spaghetti noodles, cooked

– heat a pot on medium high heat
– add olive oil and cook garlic and onion for 5 mins, or until garlic is slightly brown
– add pork, cook for 5 mins until pork is cooked
– add tomatoes, carrots, spices and salt
– bring to a boil then turn down the heat
– let it simmer for 35 mins
– add spinach, cook another 5 mins
– serve over cooked spaghetti

Yield: 1.75 L of sauce, 3 portions

Drunken Chicken Thighs with Red Wine Reduction

Sometimes even the chicken deserves some wine. This is the simplest way to make a sauce that I know, so I’m sharing it with you!

9 chicken thighs, de-boned and skinless
3 garlic cloves, sliced
1 tbsp fresh rosemary, chopped
1/2 cup dry red wine
2 cups chicken stock
1/2 cup all purpose flour
salt and pepper
olive oil

– heat a rondeau pan on high heat and add olive oil
– place flour in a shallow bowl
– don’t flatten the chicken thighs, keep them rolled up and season with salt and pepper
– dredge the chicken thighs in flour, keep them rolled up while you do it, shake off any excess flour
– add the chicken to the hot pan and sear until golden brown on all sides (this will happen fast, flour burns easily, so keep a close watch)
– add wine and let simmer for 3 mins
– add chicken stock and stir gently
– reduce the heat to medium
– let simmer until sauce has thickened and chicken is cooked, about 15 mins
– once chicken is done, remove from pan and set aside
– strain the sauce
– serve hot

Yield: 3 portions

Baba Ghanoush

Skip the store bought and whip up your own homemade Baba Ghanoush. It’s so easy to make, and so good as a dip or spread. Add it to a sandwich, spread it on toast, or use it as a dip for veggies. This recipe is different than traditional ones; the addition of yogurt adds nutrients like calcium and probiotics and by making it yourself, there are no artificial preservatives or additives.

1 medium eggplant, cubed
5 garlic cloves, peeled
1/4 cup extra virgin olive oil
1/3 cup plain Greek yogurt
1 tsp salt
salt and pepper to taste
olive oil for tossing

– preheat oven for 190C (375F)
– cut up the eggplant into cubes
– peel the garlic and leave whole
– toss eggplant and garlic in a small amount of olive oil, salt and pepper
– roast in the oven on a baking sheet for 20 mins
– take out of the oven, let cool
– blend eggplant, garlic, olive oil, yogurt and salt in the food processor, blender or in a bowl with an immersion blender until smooth
– adjust seasoning if needed
– refrigerate until serving

Yield: About 2 cups

Veggie Tomato Soup

Tomato soup and grilled cheese is a winning combination. This version of tomato soup has veggies and turmeric, which help make it more nutritious. The best part is that you would never know the difference.

4 garlic cloves, chopped
1 can (796 ml) diced tomatoes with no salt added
1 cup chicken stock
1 cup carrot, peeled and chopped small
1 cup celery, chopped small
1 tsp turmeric
1 tsp fresh dill
1 tsp pepper
2 tsp salt
1/2 cup 2% milk
olive oil

– heat a stockpot on medium high heat, add olive oil
– saute garlic until golden brown
– add the whole can of tomatoes and stock
– add carrot and celery, cover and boil for 15 mins
– remove pot from the heat and blend until smooth with an immersion or counter top blender
– return to medium heat and add spices, cook uncovered for 10 mins
– add milk, cook for 2 mins
– serve hot

Yield: 1.5 litres (3 large bowls)

Coconut Curry with Tiger Shrimp

Want to introduce some superfoods into your life? Make this curry! Turmeric and cinnamon have many nutritional components that help regulate cholesterol, boost anti-inflammatory response and lower heart disease. Coconut milk is high in fibre and vitamins which are essential for a healthy diet. Although coconut milk is high in fat, when digested it’s converted into a compound with antiviral and antibacterial properties. Meaning, you may be less prone to infection and illness. This recipe is safe for diabetic, gluten-free, lactose-free and pescatarian friends. 

2 cloves garlic, minced
1 1/2 cups string green beans, trimmed
1 orange pepper, sliced
1 green pepper, sliced
1 cup broccoli, small flourettes
1 cup chickpeas, rinsed
1 cup carrot, shredded
1 can (400ml) coconut milk
1/2 cup chicken stock
1 tsp curry powder
1 tsp cumin
1 tsp turmeric
1 tsp cinnamon
2 tsp salt
9 large tiger shrimp, peeled and deveined
olive oil

– heat a rondeau pan on medium high heat, add olive oil
– add add the beans, peppers, broccoli, carrot and garlic, cook for 7 mins or until garlic gets slightly brown
– add chickpeas, coconut milk, stock and spices, simmer uncovered for 8 mins
– add shrimp, simmer for 3 mins
– cover, simmer for 5 mins (until shrimp are cooked and sauce is slightly thick)
– serve over rice or with naan bread

Yield: 3 portions 

Banana Blueberry Muffins

Muffins are supposed to be a healthy, quick breakfast or snack, but store bought ones usually aren’t. Commercially made muffins use cheap ingredients that are high in trans/saturated fat, sugar and cholesterol. This recipe doesn’t use hydrogenated oils or refined sugar, so it’s actually a healthy, quick breakfast or snack. 

1 cup banana, mashed (2 bananas)
1/2 cup blueberries, mashed
1 large egg
1/2 cup unsweetened applesauce
1/4 cup maple syrup
3 tbsp coconut oil, melted (or extra virgin olive oil)
1 tsp baking powder
1/2 tsp baking soda
1 1/3 cup whole wheat flour
1/3 cup walnuts, chopped

– preheat oven to 190C (375F)
– mash bananas and blueberries together
– add egg, applesauce, maple syrup and oil, whisk together
– add baking powder, baking soda and half the flour, mix
– add the other half of flour and walnuts, mix until just incorporated
– grease 12 muffin tins and fill until almost full
– bake 22 mins
– let cool on a wire rack for 5 mins

Yield: 12 muffins 

Thai Peanut Lime Stir-fry

I love peanuts, especially when they’re in a zesty sauce like this one. For a stir-fry, serve the veggies over rice, and for pad Thai serve the veggies over rice noodles. This recipe is safe for my gluten-free, vegetarian, lactose-free and diabetic friends, so it’s a real winner.

1 red bell pepper, julienne
1 cup carrot, grated
2 cups broccoli, small flurettes
1 green zucchini, sliced into thin circles
1 cup cremini mushrooms, sliced
4 garlic cloves, minced
1 cup cherry tomatoes, halved
1 avocado, sliced
1 1/2 cup chicken stock
1/4 cup all natural peanut butter
2 tbsp freshly squeezed lime juice
sesame oil
salt and pepper
boiled eggs, for garnish (optional)
noodles or rice if desired

– heat a rondeau pan on medium high heat, add oil
– cook pepper, carrot and broccoli for 8 mins
– add garlic, zucchini and mushrooms, cook for 2 mins
– create a well in the middle by pushing the veggies to the outside of the pan
– add chicken stock, peanut butter and lime juice to the middle and stir until all incorporated
– add tomatoes and stir so the sauce is throughout all the veggies
– cook uncovered until the sauce thickens, season with salt and pepper
– serve with half an avocado and an egg for garnish

Yield: 3 servings

The Ultimate Caesar

Canada’s pride and joy: the Caesar. It seems fitting for this to be my first drink post, seeing as it’s my absolute favorite cocktail. If you like things spicy, bump up the Tabasco and pepper. If you can’t stand spicy, omit the Tabasco. I went easy with the garnish this time but some other great garnish ideas are pickled beans, cherry tomatoes, artichokes, salami or pepperoni sticks. Enjoy!

– 1 oz vodka
– 5 dashes Worcestershire sauce
– 3 dashes Tabasco sauce
– pinch horseradish
– pinch ground pepper
– Caesar mix (I like Walter’s because it’s Canadian and has no artificial ingredients)
– seasoned salt, for the rim
– lime and lemon wedges, for garnish
– cheese cubes, pickles and olives, for garnish


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