Thursday, July 23, 2015

Cumin & Honey Roasted Carrots

My husband and I were recently in New York City and had the opportunity to visit Chef Jean Georges' ABC Kitchen. This was the highlight of our culinary adventure in The Big Apple. I ordered the carrot and avocado salad with crunchy seeds, which is very similar to one of the salads in his cookbook Home Cooking with Jean George.  The salad was hands down the best salad I have ever had and if you follow my posts regularly you know that I love salad.  

This is my take on these carrots and they are my new obsession.  They are as good hot as cold, on their own or in a salad.  Give them a try.  I hope you love them as much as I do.


24 whole carrots, scrubbed (not peeled)
2 cloves garlic
1/2 orange, juiced
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon cumin
1/2 teaspoon fresh ground pepper
1/2 teaspoon coarse salt


Preheat the oven to 350 degrees Fahrenheit.

In a large pot of boiling water cook the carrots until you are able to pierce them with a fork.

Drain carrots.  Allow to drip dry in a colander.

While they are drying place garlic, orange juice, olive oil, honey, cumin, salt and pepper in a mortar.  Mash it all together with the pestle.  Alternatively you can use an immersion blender or food processor.

Lay the carrots out on a parchment lined baking sheet.

Brush the sauce over the carrots, rotating them until they are covered all around.  If there is any sauce remaining after you have brushed all of the carrots, pour it on top of them.

Bake for 20-25 minutes or until the carrots start to brown.

Tuesday, July 7, 2015

Garden Salad

I am loving red kale right now. I love the colour, the flavour and most of all the amazing crunch. I love combining all sort of varieties of greens, giving a variety of flavours and textures to a salad, it just makes it more interesting. This is my version of a garden salad.  Lots of variety and an easy peasy salad dressing that you don't even have to mix in advance, just coat the salad, toss and serve!


1 cup red kale, ripped into bit size pieces
1 cup baby kale
1 cup baby spinach
1 cup baby swiss chard
1 carrot, peeled and shredded
1/2 cup parsley, coarsely chopped
1/2 zucchini, cut into half moons
1/2 cucumber, cut into half moons
1/2 red pepper, sliced
1/2 green pepper, sliced
2 green onion stalks, sliced
1 lemon, juiced
1 tablespoon honey
1 tablespoon olive oil
salt & pepper to taste


Toss all ingredients in a large salad bowl!

Monday, July 6, 2015

Green Detox Salad

Cottaging is such a big part of the culture in Ontario, from Canada Day through Labour Day many families and friends head out of town to spend weekends by the lake. Typically these weekends include boating, swimming, campfires and board games. We are lucky enough to have family cottages that we frequent in the summer months. We spent this past weekend at my in laws cottage, celebrating Canada Day.

Cottage life is an enormous amount of fun for kids and parents alike, but with the long summer days in the sun come the extravagant meals and indulgent snacks. I will often bring healthy snack options for our family and try to encourage fresh fruit and veggies instead of chips and crackers, but it is often challenging to say no when others are indulging around us. Needless to say after a wonderful weekend of sun, fun and too much junk food it's time to get back to the grind and enjoy some green goodness.


2 cups red kale, coarsely chopped
4 brussels sprouts, cut in half and finely sliced
1/2 cup parsley, coarsely chopped
1/2 cucumber, cut into half moons
1/2 zucchini, cut into half moons
1/2 green pepper, sliced
2 green onion stalks, sliced
1/2 avocado, sliced
1/2 lemon, juiced
1 tablespoon honey
1 tablespoon olive oil
salt & pepper to taste


Put all of the green vegetables into a large salad bowl.

Add lemon juice, honey, olive oil, salt and pepper and toss salad until the salad is coated.

Monday, June 29, 2015

Spelt and Chocolate Zucchini Loaf

I consider myself a chocoholic and my love for chocolate goes back as long as I can remember. It has always been a comfort food for me, when I'm happy, sad or just peckish my go to is always something with chocolate. The idea that a zucchini loaf could possibly satisfy my chocolate cravings seemed a bit far fetched, that is until I sunk my teeth into this delicious, moist and addictive zucchini loaf.  It's hard to believe that this could actually have vegetables in it!


2 cups spelt flour
1/2 cup cocoa
2 tablespoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/3 cup honey
1/3 cup plain greek yogurt
1/4 cup oil (heated coconut or vegetable oil of your choice)
2 cups shredded zucchini


Preheat oven to 350 degrees Fahrenheit.

In a large bowl combine flour, cocoa, cinnamon, baking powder, baking soda and salt.  Mix until combined.

In a separate bowl add eggs and beat.  Using the beater continue mixing while adding honey, yogurt, oil and zucchini.

Slowly add the wet ingredients to the dry, folding it over with a spatula until just combined.

Bake for 45-50 minutes or until a toothpick comes out clear.

Wednesday, June 3, 2015

Quinoa, Beet and Arugula Salad with Grilled Steak and Goat Cheese

This entree salad is my new obsession. The beet, quinoa and arugula salad is a perfect bed for a juicy, tender steak. Topping it with goat cheese adds a creamy delicious flavour that I crave. With only a 30 minute prep and cook time this is an ideal weeknight meal. Give this recipe a whirl, I promise you won't be disappointed.


1 cup uncooked quinoa, cooked
3 boiled beets, cubed
3 cups arugula
1/2 cucumber, cut into half moons
1/4 cup goat cheese, crumbled
1/4 lemon, juiced
1 tablespoon olive oil
1 teaspoon honey
salt & pepper to taste
1 large new york stripling steak, seasoned with salt & pepper and grilled until medium rare (after cooked allow to sit for 5 minutes before slicing thinly)


In a salad bowl toss cooked quinoa, cubed beets, arugula and cucumber.

In a small separate bowl mix lemon juice, olive oil, honey, salt & pepper.  Toss with salad.

Place two large scoops of salad on a plate, top with slices of steak and crumbled goat cheese.

Makes 4 servings.

Monday, June 1, 2015

Sprouted Spelt & Banana Muffins with Coconut Oil

Happy Monday!

This past weekend was dark, cool and rainy, which kept us inside for the most part. When confined to the indoors my three year old daughter and I love to bake. It gives us an activity to do together as well as a snack to have afterwards.

These banana muffins made with sprouted spelt flour and coconut oil will not disappoint.  The sprouted spelt flour is nutrient rich (in their more digestible forms), high in protein and full of flavour.  The coconut oil is easier to metabolize than other oil products and also has a wonderful flavour.

Pour yourself a cup of coffee, kick back and enjoy these delicious and healthy muffins!


3 over ripe bananas, peeled and mashed
1/2 cup maple syrup
1/4 cup coconut oil, plus extra to grease pans
1/2 cup plain yogurt
2 eggs, beaten
1 1/2 cups organic sprouted spelt flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt


Preheat oven to 325 degrees Fahrenheit.

In a mixing bowl blend together the bananas, maple syrup, coconut oil, yogurt and eggs.

In a separate bowl mix the flour, baking powder, baking soda and salt.

Slowly add the dry mixture to the wet mixture, just until combined.

Use coconut oil to lightly grease your muffin tins. 

Pour mixture into muffin tins.

Bake for 15-20 minutes or until start to brown around the edges.

Makes 24 small muffins.

Sunday, May 31, 2015

Grilled Asparagus and Red Pepper

Asparagus season is in full swing! Fresh local asparagus on the grill is something I look forward to every spring.  When the asparagus arrives it means it is just the beginning of all the amazing fresh, local vegetables that I love so much.  The farmers markets are opening for the season, which means for the next four months there will be nothing but fresh, delicious and nutritious vegetables to cook with.  Welcome spring! Welcome asparagus! Welcome delicious summer meals!


2 dozen asparagus, washed and ends broken off
1 red pepper, julienne
1 teaspoon olive oil
1/2 lemon, juiced
salt & pepper


Heat the grill to medium high.

Toss the asparagus and red pepper in the olive oil, lemon and salt & pepper.  Place directly on the grill.

Grill for about 10 minutes or until starting to blacken.