Green Bean Coconut Bowl

Need an easy dinner that’s ready in 30 minutes? Try this out! I whipped this up with whatever I had in the fridge, so feel free to add some additional veggies or substitute for another leafy green veggie.

1 white onion, sliced
3 garlic cloves, minced
1 can coconut milk (400ml)
3/4 cup water
1 tsp cumin
1 tsp cinnamon
1 tsp coriander
1 tsp turmeric
1 tbsp salt
2 cups canned chickpeas, drained and rinsed
1 cup canned black beans, drained and rinsed
3 cups green cabbage, sliced thin
4 heaping cups fresh spinach
extra virgin olive oil
pita bread for garnish (optional)
plain yogurt for garnish (optional)
lime wedge for garnish (optional)

– heat a rondeau pan on medium high heat and add olive oil
– saute onion and garlic until the garlic is light brown in colour
– add coconut milk, water and spices
– stir and bring to a boil
– add chickpeas and beans, let cook on high heat for 8 mins
– add cabbage and spinach, turn down the heat to medium, let simmer 10 mins, until sauce thickens
– serve with pita bread, plain yogurt and lime

Yield: 3 servings


Homemade Crepes

Wake up the right way on Sunday by whipping up these easy crepes! Serve them up with peanut butter, jam, fruit or syrup. This recipe is safe for my lactose-free friends.

2 eggs
1 cup almond milk
3/4 cup all purpose flour
1 tsp ground nutmeg
1 tsp ground cinnamon
unsalted butter

– in a bowl, whip eggs and milk together with a whisk
– blend in flour and spices
– strain batter with a strainer
– heat a skillet on medium high and add 1 tsp of butter, let it melt
– pour a 1/4 cup of batter in the pan and spread it into a large 10 inch circle
– let crepe cook for 30 seconds and flip over, cook 30 seconds on the other side
– remove from pan and keep warm in an oven until serving
– repeat cooking process until all the batter is cooked
– serve with fresh fruit and maple syrup

Yield: 6 large crepes (2 cups of batter)

Hazelnut Coconut Granola 

Need something quick to whip up for breakfast tomorrow? Homemade granola is where it’s at! Make it the night before and add it to yogurt and fruit in the morning before starting your day. The best part is, you don’t even need to be completely awake to put that together.

1 cup quick oats
1/2 cup unsweetened shredded coconut
1/3 cup hazelnuts, chopped
2 tsp cinnamon
1 tbsp coconut oil
1 tbsp honey

– preheat oven to 176C (350F)
– mix ingredients together in a bowl
– place granola on a baking tray lined with parchment paper, smooth it into a thin layer
– bake 5 mins
– remove from oven and shake up the tray to turn the granola over
– bake 5 mins
– let cool

Yield: about 2 cups

Roasted Asparagus with Parmesean 

Eat your greens! Enough said. 

1 pound asparagus
extra virgin olive oil
1 tsp lemon zest
1 tbsp lemon juice
1/4 cup Parmesan cheese, grated
salt and pepper

– preheat oven to 176C (350F)
– wash asparagus and trim the ends (use your hands and bend them at the bottom, they will snap off at their natural breaking point)
– toss in oil, lemon zest, lemon juice, salt and pepper
– lay flat on a baking sheet
– top with Parmesean cheese
– bake 10 mins
– serve hot

Yield: serves 4

Diner-Style Potatoes

Diner’s are notorious for having the best potatoes. You don’t need a take-out container to bring them home with this easy recipe!

5 white potatoes
1 small white onion, sliced thin
1 hot house tomato, diced
2 tsp paprika
1 tsp fresh dill
salt and pepper
extra virgin olive oil

– boil potatoes (with the skin on) until tender
– cool under cold water
– heat a pan on medium high heat, add olive oil
– saute onions for 5 mins
– dice potatoes
– add potatoes to the onions an saute together
– add paprika, dill, salt and pepper
– add tomatoes
– saute together until golden brown
– serve with a fried egg

Yield: serves 2

Chicken Souvlaki Skewers with Tzatziki

Summer entertaining calls for fun finger foods. Make these skewers at your next party and your guests will be happy, or cook them up for your dinner and you’ll be happy! It’s a win-win if you ask me.

Souvlaki Recipe:
2 chicken breasts, skinless and boneless
1 tsp fresh oregano, chopped
1 tsp fresh parsley, chopped
extra virgin olive oil
salt and pepper
1/2 cup dry white wine
1 tbsp fresh lemon juice
7 small (5 inch) wooden skewers

Souvlaki Method:
– chop chicken into cubes
– in a bowl, mix oregano, parsley, 1 tbsp olive oil, salt and pepper
– toss chicken in the mixture, ensure it evenly coats all pieces
– make into skewers (3 or 4 pieces of chicken on each skewer)
– heat a grill pan or skillet on medium high heat
– add olive oil
– add chicken and sear on one side until golden brown
– flip over, allow to brown for 5 mins
– add wine and lemon juice
– cover pan with a lid
– cook chicken for 10 more mins, or until done
– serve with tzatziki

Yield: 7 skewers

Tzatziki Recipe:
1 1/2 cups plain yogurt
1 baby cucumber, grated with the skin on
1/2 garlic clove, chopped
1 tsp lemon juice
1 tsp fresh dill
salt and pepper

Tzatziki Method:
– mix ingredients together and serve with the skewers, or add to your favorite dishes!

Yield: 1 1/2 cups Tzatziki 


Homemade Caesar Dressing with Yogurt

Instead of loading up on store-bought Caesar dressing which is full of processed stuff, try mixing it up with this homemade less-guilty version.

1 cup plain Greek yogurt
1/2 garlic clove, minced
2 anchovy fillets, chopped (sold in a tin in oil, pat dry before chopping)
1 tsp capers, chopped
1/2 tsp honey
1 tsp fresh lemon juice
1 tsp water
salt and pepper

– mix all ingredients together
– toss with romaine lettuce
– garnish with lemon wedge and freshly grated Parmesan cheese

Yield: 1 cup of dressing

A Shoutout to Antioxidants 

Antioxidants often get hyped as a good thing to eat, but do you actually know what they do? Here is a quick explanation: In the human body there are cells called Reactive Oxygen Species (ROS). When in the presence of oxygen, they cause inflammation, membrane loss, microbial killing and aging. None of which are good outcomes. Antioxidants combat these cells and prevent them from doing these harmful things to your body. So the lesson is, eat antioxidant rich food such as berries, dark chocolate and kidney beans to keep yourself feeling well and looking youthful!

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

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