Tuesday, December 2, 2014

Spinach & Pineapple Juice

It's flu season and we've had it running through our house. I'm a strong believer that water is a miracle drug. Stay hydrated and flush those bugs away! It's important to be kind to your body while you are fighting off this year's rampage of flu bugs.  Be kind to your body and it will be kind to you.  What better way to treat your body well than with a spinach and pineapple juice. My family loves this juice because it tastes like pineapple, and I love it because I am getting lots of greeny goodness into them.


1 whole pineapple, peeled
1 large bunch spinach


Juice all ingredients. Makes 4 small or 2 large glass.

Monday, November 24, 2014

Chicken Noodle Soup for the Soul

Brrrr! Today has been windy, rainy and chilly! The kind of wind that blows the rain in sideways, or your front door right open, and the kind of chill that you can feel right to the bone. The girls and I spent most of the day indoors, where it was warm and dry. It has been such a drastic change from the week before when we had white, fluffy snow that lured us outside and gave us a festive feeling. On the upside, the dreary weather does seem to make comfort food much more comforting. When you come inside to the smell of home cooking, after being out in this kind of weather, the house seems so warm and inviting. The smell of homemade chicken noodle soup makes my heart smile. It is the most soothing of all comfort foods and really is food for the soul. Here is my recipe for the classic comfort food. Stay warm and dry and if you can't, at least make some chicken soup!

Stock Ingredients

1 whole chicken, washed and giblets removed
1 onion, peeled and cut in half
4 carrots, peeled and cut in half
3 bay leaves
1 teaspoon whole peppercorns

Soup Ingredients

Meat from the whole chicken used in the stock
4 carrots, sliced horizontally 
1 onion, diced
1 cup brown rice noodles (any shape or size you desire)
1 cup frozen green peas


In a large pot place all the broth ingredients.  Fill the pot with water until it just covers the top of the chicken.

Over high heat bring to a boil.  Reduce heat to low and allow to cook for at minimum of 4 hours.  The meat on the chicken will fall off the bone when ready.

Remove from heat and allow to cool, until you are able to handle the chicken without burning your fingers.

Strain the stock into another large pot.  Go through the chicken and pull out all of the good parts, leaving all the bones, skin, fat as well as the vegetables and seasonings to be discarded.

Place the chicken back into the stock in the new pot and cook on medium heat.  Add carrots, onions and noodles and allow to cook for 5 minutes.  Add frozen peas and allow to cook for 3 more minutes.  Noodles should be cooked by now, if they are not allow to cook until they are done.

Saturday, November 15, 2014

Green & Bean Salad with Avocado & Cilantro Dressing

This wasn't initially going to be a blog post. I was lucky enough to have both Annabelle and Jolene napping at the same time, something that doesn't happen often, and whipped myself something up to eat for lunch. I posted a phone pic on Instagram and since I had a lot of positive reaction, I thought I would put the recipe up for those that were interested.


1 cup baby spinach
1 cup kale
1 cup napa cabbage, sliced
2 carrots, julienne
12 cherry tomatoes, halved
1 avocado, diced
1/4 cup chick peas
1/4 cup kidney beans
1 1/2 tablespoons cilantro, chopped


In a large bowl toss all the ingredients and top with Cilantro & Avocado dressing (recipe follows).

Cilantro & Avocado Dressing


1 lemon juiced
1/2 avocado, mashed with a fork
1 tablespoon olive oil
1/2 tablespoon cilantro, chopped
salt & pepper to taste


In a bowl mash the avocado with a fork.  Add the remaining ingredients and stir until combined.  Alternatively you could use an emersion blender for a smoother consistency.

Friday, November 14, 2014

Papaya, Pineapple and Strawberry Smoothie

After a week in Costa Rica I am trying to bring some of our vacation home with us. Coming home to cold weather, light flurries and Christmas decorations makes me long for the tropical weather and foods from our vacation. Yes, I did say Christmas decorations. It's hard to believe, but there are a few houses in our neighbourhood that already have lights and decorations out!

While away I was able to make blender after blender full of fresh tropical fruit smoothies.  It was such a treat to have a steady flow of fresh papaya, pineapple, mango and watermelon.


1/2 papaya, seeds removed, peeled and cubed
1/2 pineapple, peeled, core removed and cubed
1 cup frozen strawberries
1 cup almond milk
1 cup ice cubes


Place all ingredients into a blender and fill with water until it reaches the top of the fruit.  Blend and serve!

Thursday, November 13, 2014

Gallo Pinto with Sweet Potato

Just a few days ago I was walking the beach in Playa Negra, Guanacaste, Costa Rica.  We took a family vacation with my husband's side of the family.  We rented a house on the beach and spent the week having fun in the sun with the kids. What a beautiful country! The beaches were breathtaking, the countryside lush and green, and the people helpful and friendly. I had the chance to sneak away a few of times to submerge myself in the natural beauty and adventure the country is so well known for.

Playa Negra is a small surfing community. The only access to the small town is by dirt road, which puts it off the beaten track and therefore doesn't attract as many tourists.  The dark sand beaches and the quiet, laid back surfing vibe was just what we were looking for. With a surfing lesson being on a few of our bucket lists, we thought this would be a perfect opportunity to get introduced to this intriguing ocean sport.  As expected it is much more difficult than the professionals make it look, however we were all successful in getting up and experiencing the thrill of riding a wave. I suspect there will be more lessons in our future.

There are also many yoga retreats and lessons in Guanacaste. My sister in law and I joined an early morning class with a retreat in the area, Peace Retreat Yoga. What a wonderful class it was.  It was so different than what we are used to in Canada. The class was in a cozy jungle yoga hut, the sound of monkeys and birds chirping in the background. The class was much less formal than I am used to and it pushed us to our limit with every posture. I left the class feeling open, grounded and inspired.

The other excursion I was able to participate in was a SUP tour along a river, through the Mangroves. We paddled our way through the mangroves as the river narrowed. We could hear snails popping the mud as they dug and the birds singing. There was a calmness in the stillness of the river, but also an eeriness knowing there were crocodiles leering beneath the water.

Since we rented a house we prepared many meals ourselves.  We did have a local come in to prepare us authentic home cooking in the comforts of our borrowed home a couple of times, which was very relaxing and delicious I might add.  One of the traditional dishes of Costa Rica is Gallo Pinto or rice and black beans.  We ate these daily while in Costa Rica and I fell in love with them!

Here is my version of this simple, yet flavourful dish.

If you haven't had the opportunity to see this wonderful country, you should. We will definitely be going back to experience more of mother nature's playground and the delicious food.


1 1/2 cups rice
2 sweet potatoes, peeled and diced
1 can black beans
1/2 onion, diced
2 cloves garlic
1/2 cup cilantro, chopped
1 tablespoon vegetable oil of your choice
1/2 teaspoon cumin
1/4 teaspoon coriander powder
1/4 teaspoon turmeric

optional : 1 avocado, sliced, homemade salsa or Costa Rican Lizano Salsa


Preheat oven to 350F.

Cook rice in a large pot. While the rice is cooking bake sweet potatoes in the oven until tender.

While the rice is cooking and the sweet potatoes are in the oven sauté onions until they are golden brown. Add beans, garlic, cumin, coriander and turmeric to the pan and sauté for another two minutes.

When the rice is fully cooked, add the beans to the rice. Stir in the sweet potatoes and cilantro.

Top with sliced avocado and your favourite hot sauce to taste.

Monday, October 27, 2014

Simple Crockpot Apple Butter

After our apple picking outing we had lots of apples kicking around.  What were we going to make with all these juicy, delicious apples?  I asked Annabelle what she wanted to make and she told me apple cake, she has a bit of a sweet tooth! So, after whipping up an apple cake we decided to make apple butter for our toast in the morning.  The two of us got to work making crockpot apple butter. We used the crockpot, because we could fill it up and leave it all day, which is definitely a perk when you are home with two small children.  You never know when you might have to drop everything and kiss a boo boo or change a diaper. 


24 apples (I used Cortland), peeled, cored and cut into 1' slices
2 cups apple cider
1/2 cup maple syrup
1 teaspoon cinnamon
1 teaspoon all spice
1/2 teaspoon fresh grated nutmeg


Put all ingredients into a crockpot.  Fill with water until it just covers the apples.

Turn on low heat and cook for 12-14 hours.  Apples will be mushy.  Using a fork mash up any chunks that may still be remaining.

Using your favourite canning process jar the apple butter.

Monday, September 29, 2014

Fresh Apple Cider

Recently my family went apple picking with a few other families. What a wonderful experience it was to watch our children pluck apples from a branch and take big bites of the delicious fruit.  Their eyes were all wide with excitement, juice was running down their chins and there were big smiles all around. Annabelle helped me fill our baskets to the brim to make sure we had enough apples for all of the delicious things we would make. First thing's first….Apple Cider! 


24 apples


Put the apples through a juicer.

Tuesday, August 12, 2014

Jump Start Green Juice

I finally did it!  I finally bought a juicer.  I am over the moon excited about my new purchase. As I am typing this post I am sitting here sipping the delicious green juice you see in the photo above. I can just feel the goodness being absorbed into my body. Ahhhh.

I have been interested in juicing for some time now, but put off purchasing a machine for a couple reasons, but primarily because I have a perfectly good blender that I use for smoothies, and is juicing really better for you? Well, before I started to shop machines I thought I would do a bit of reading to see what I could find. I came across this article in the link below that compares green juice to green smoothies. Since they aren't trying to sell me anything, I felt this was an unbiased study that I could take at face value.


The article had me convinced, I'd like to start juicing.  After much contemplation and investigating I settled on the Breville Juice Fountain Plus.


2 cups spinach
1/2 cucumber
1/4 fennel bulb
1 apple
1 pear
1 carrot

Friday, August 1, 2014

Avocado Egg Salad

I absolutely love egg salad sandwiches! I have such fond childhood memories of visiting my Grandmother and eating egg salad sandwiches for lunch. She always served them with a glass of skim milk as well as cold celery and radishes, she kept them in water in the refrigerator so they were always cold.  I love that every time I eat egg salad I think of her.  She recently told me that the key to good egg salad is green onion instead of celery, so I stuck with her theory for this recipe.  

Here is a twist to the traditional egg salad.  By subbing avocado instead of mayonnaise you are adding healthy fat and a wonderful flavour.  I threw some diced tomato in because I love tomato on my egg salad and it goes really well with avocado.  


6 hard boiled eggs, peeled, cooled and chopped
1 avocado
1 tomato, diced
3 green onion stalks, chopped
salt & pepper to taste


In a bowl mash the avocado with the egg.  Mix in the tomato and green onion.  Season with salt and pepper to taste.

Spread on bread of your choice and enjoy!

Wednesday, July 30, 2014

Black Quinoa & Chickpea Salad

Quinoa is a staple in our house.  To be honest, I can't even remember what we used to eat before it made it's way into my kitchen.  It is so simple to prepare, nutritious and tastes great!    I have recently started using black quinoa, it tastes the same as the white or red varieties, but I like the colour.  I love pairing warm quinoa with cold, fresh veggies or legumes.  Yum!


1 cup quinoa, cooked and cooled
1/2 can chickpeas
1/2 cucumber, diced,
1/2 yellow pepper, diced
1/2 green pepper, diced
12 cherry tomatoes, quartered
1 carrot, finely grated
3 tablespoons parsley, chopped
1/2 lemon
2 tablespoons olive oil
1/2 teaspoon cumin powder
salt & pepper to taste


Toss all ingredients in a large bowl and serve.

Monday, July 28, 2014

Strawberry Citrus Breakfast Smoothie

If you haven't yet started making smoothies, you should!  They are such a great way to get gets all sorts of delicious fruits and veggies into you.  We make smoothies every morning, it is such a great way to start your day. I find I have more energy after my morning smoothie than after a cup of coffee.  There are so many different combinations of fruits and veggies that you can put together to come up with a yummy, immune boosting and energizing smoothie.  I like to use what we have in the fridge! I always like to add both fruit and veggies in the same drink, so I get the benefits of both.  Have fun and come up with your own custom drink that makes you and your family happy.


1 cup kale, chopped
1 cup fresh or frozen strawberries
2 peaches, sliced
1 orange, juiced
1 cup almond milk
1 tablespoon chia seeds


Place all ingredients into a blender and blend.

Thursday, July 24, 2014

Cobb Salad My Way

It's hard to believe that we are creeping into the end of July already. Being off on maternity leave has definitely kept me busy.  I have been fortunate enough to spend more time outside this year than I have in years. Annabelle, my two year old, likes to be out and about, so we are always out on some sort of adventure while Jolene, my 10 week old, enjoys the comforts of Mom being bundled in a wrap. Needless to say that being this active requires nutritious food to keep us going.  This is Cobb Salad my way for a well rounded and easy lunch.


1/4 Nappa Cabbage, sliced
1/4 Red Cabbage, sliced
1 can black beans
1 red pepper, diced
4 eggs, hard boiled, cooled and sliced
1 cucumber, diced
2 cobs of corn, cooked, cooled and kernels removed from the cob
2 tomatoes, diced


In a large serving bowl toss cabbages together and line the plate.  Add the remaining ingredients in rows.  Serve with Honey Dijon Vinaigrette (recipe follows).  Serves 4.

Honey Dijon Vinaigrette


4 tablespoons olive oil
1 lemon, juiced
1 tablespoon honey
1 tablespoon dijon mustard
salt & pepper to taste


In a mason jar add all ingredients and shake until combined.

Thursday, June 5, 2014

Thai Bulgur Salad

It has been quite some time since my last post.  I have been busy adjusting to my new role as mother of two! We welcomed our second daughter, Jolene, to the world just a few weeks ago. As many moms do, I spent the first couple of weeks hibernating with our bundle of joy, establishing our bond and getting accustom to a new routine. We have all adjusted well, including Annabelle, she is thrilled to be a big sister.  Now that things are settling down I hope to have more time to cook and post!

After weeks of comfort food and easy meals that I could eat with one hand, it's time to get back to the grind and make sure my family is well nourished with nutritious meals. With family being top of mind these days I thought it appropriate for my first blog entry, post baby, to be a recipe from Chef Jonathan Goodyear. I am fortunate enough to call Jonathan my brother in law.  He was a finalist from Top Chef Canada season 3, the Executive Chef at the Royal Canadian Yacht Club and the resident Chef for the Grain Farmers of Ontario. He has been a great inspiration to my culinary adventures and assisted me with tips and suggestions whenever called upon.

Jonathan recently had an interview with the Toronto Star and his recipe for Thai Bulgar Salad was published in the article. I made made a few tweaks to the recipe below, for the original recipe and interview see the link below.



2 cups chicken stock
2 cups bulgur wheat
1 cup bean sprouts
1 cup button mushrooms, quartered
1 large handful snow peas, halved
1/2 cucumber, diced
2 carrots, peeled, julienned
1 shallot, minced
1/2 flat leaf parsley, finely chopped
1/2 cup peanuts, toasted and crushed
2 tablespoons olive oil
1 lime, juiced


In medium saucepan, bring stock to a boil over high heat.
Place bulgur in large bowl. Add stock; stir and cover. Let stand about 60 minutes to rehydrate. Fluff with a fork.
Add bean sprouts, mushrooms, snow peas, cucumber, carrots, shallots and parsley.  
Drizzle with olive oil and lime juice.  Allow to stand for up to 1 hour to let flavours develop.
Garnish with peanuts. 

Thursday, March 6, 2014

Michael's Famous Chicken Wings

There are a few dishes that my husband makes that I just adore and this is by far my favourite. He originally got the recipe from his brother, who is a Chef by trade, and has since tweaked it to make it his own.  He now makes the best chicken wings I have ever had.  I can honestly say that I dream about them.  I crave them. I love them!  Anyone that has ever had these chicken wings can attest to just how scrumptious they are.  


2 lbs. chicken wings, split
1/2 cup soy sauce 
2 tablespoons sesame oil
2" fresh ginger, finely chopped
4 cloves garlic, finely chopped
1/3 cup cilantro, finely chopped plus 2 tablespoons for garnish


In a large bowl combine soy sauce, sesame oil, ginger, garlic and 1/3 cup of cilantro.  Mix until combined.  Remove 1 cup of the mixture and set aside. 

Add chicken wings to the bowl.  Toss the chicken wings in the marinade, making sure they are covered evenly.  Cover the bowl and allow to marinate for a minimum of 2 hours, over night is ideal.

Preheat the oven to 350 degrees Fahrenheit.  

Heat bbq to medium heat.  Grill chicken wings for 15 minutes, flipping twice.  The oil causes the wings to smoke quite a bit, so don't be alarmed, just make sure to flip often enough that they do not burn. 

Place the chicken wings on a parchment lined baking sheet and bake for 20 minutes in the preheated oven.

Place the 1 cup of the marinade that you set aside in a small sauce pan.  Heat on low while you are preparing the wings.  This will be a dipping sauce for the side.

Once chicken wings are cooked, remove from the oven and sprinkle with the remaining 2 tablespoons of chopped cilantro.

Serve with a small bowl of dipping sauce.

Monday, March 3, 2014

Homemade Granola

Granola is something that is super easy to make!  It is quite expensive when you purchase it premade at the grocery store.  If you are able to pick up the ingredients in bulk and make it yourself you will be very pleased with the results.  You can use just about any nut, grain or dried fruit you would like.  You can really get creative with unique ingredients or just use what you have on hand.  


1 cup rolled oats
1 cup rolled rye flakes
1 cup rolled kamut flakes
1 cup raisins
1/2 cup cashews pieces (or roughly chopped whole)
1/2 cup almond pieces (or roughly chopped whole)
1/2 cup pumpkin seeds 
1/2 cup sunflower seeds
2 tablespoons flax seeds
1/4 cup honey
1/4 cup maple syrup
2 teaspoons cinnamon
1 tablespoon coarse salt
dash of freshly grated nutmeg


Preheat oven to 300 degrees Fahrenheit.

In a frying pan over medium high heat toast cashews, almonds, pumpkin seeds and sunflower seeds. Once lightly toasted place into a large bowl.

Add oats, rye, kamut, raisins, flax seeds, cinnamon, salt and nutmeg.  Set aside.

In a small sauce pan heat honey and maple syrup over medium heat.  Once liquid becomes runny add to the bowl and toss with all ingredients.  

Place granola on a parchment lined baking sheet.

Bake granola in preheated oven for about 15 minutes.

Allow to cool before serving.  

Monday, February 24, 2014

Kale, Fennel and Apple Salad with Simple Lemon Vinaigrette

I'm officially in my third trimester of pregnancy!  It has gone by so quickly, it's hard to believe that in 10 weeks I will be holding a little baby girl in my hands.  As this date rapidly approaches I find myself attempting to fight off food cravings and opt for healthier options.  I try not to temp myself , so I skip the snack aisle at the grocery store.  This is my typical process however during pregnancy I find myself lured much easier down these forbidden aisles.  This salad was fantastic, because it has the sweetness of the apple, the bitterness of the kale and the tang of the lemon.  It helped me through my midday cravings at least.


1 cup kale, sliced
1 cup nappa cabbage, sliced
1 cup red leaf lettuce, chopped
1/2 fennel bulb, finely sliced
4 celery stalks, sliced
1 apple, cored, peeled and diced
2 tablespoons parsley, chopped


Place all ingredients in a large bowl and toss with Simple Lemon Vinaigrette, recipe follows.

Simple Lemon Vinaigrette 


1 lemon
2 tablespoons olive oil
salt & pepper


Using a reamer, juice the lemon into a mason jar.  Add the olive oil and salt & pepper to taste.  Shake until combined.

Monday, January 27, 2014

Black Bean, Mushroom and Spinach Rice Bowl

Rice bowls are an easy weeknight meal and a great way to get all sorts of vegetables and/or protein into one dish. You can use raw or cooked veggies, beans, meat or all of the above.


2 cups brown rice, cooked
1 can black beans, drained and washed
1 pint mushrooms, washed and quartered
1 cup raw baby spinach
1/2 white onion, diced
2 cloves garlic, finely chopped
1 cup vegetable stock
1 teaspoon cumin powder
1 teaspoon olive oil
salt & pepper to taste
Optional - shredded organic white cheddar cheese


In a large frying pan heat olive oil over medium heat.  Add onions and garlic and saute for 1-2 minutes.

Add mushrooms and continue to saute for 5 minutes or until mushrooms are golden brown.

Add cooked rice and black beans into the pan.  Pour in vegetable stock and black beans and mix until combined.

Mix in spinach.

Season the rice mixture with cumin and salt and pepper.  Cook for 3-5 minutes or until the spinach is wilted.

Can be served as is or topped with shredded cheese.

Tuesday, January 21, 2014

Roasted Sweet Potato & Beet Quinoa Salad with Cumin Citrus Vinaigrette

I don't typically adhere to the meatless Monday movement.  Not because I don't agree with it in theory, but more because I cannot commit to a specific day of the week.  We typically eat multiple vegetarian or vegan meals every week.  I love the creativity that cooking vegetarian inspires in me.  I am always trying to find ways to incorporate as many nutrient rich foods as possible and at the same time ensuring that the meal is flavourful.  Texture and temperatures are also important factors to consider.  For this recipe I used warm quinoa, sweet potato and beets with a range of cold raw vegetables to add crunch.  It was a successful meatless Monday in the Goodyear household!


3 cups quinoa, cooked
1 sweet potato, peeled and diced
4 medium sized beets, peeled and diced
1/2 cucumber, diced
1 yellow pepper, sliced
1 cup red cabbage, finely sliced
1/2 fennel bulb, finely sliced
1/2 cup parsley, finely chopped


Preheat oven to 350 degrees Fahrenheit.

Placed sweet potatoes and beets on a parchment lined baking sheet.  Sprinkle with salt and pepper.  Roast in heated oven for 20-30 minutes or until cooked through and slightly browned.

In a large bowl add all ingredients.  Toss with Cumin Citrus Vinaigrette (recipe follows).

Cumin Citrus Vinaigrette


1 lemon, juiced
2 teaspoons olive oil
1 tablespoon honey
1/2 teaspoon cumin powder
salt & pepper to taste


Place all ingredients into a mason jar and shake until combined.

Thursday, January 9, 2014

Farro Risotto with Spinach, Zucchini and Mushrooms

Now that the holidays are behind us it's time to crack down on the indulgent eating habits that I have picked up and replace them with more healthful choices.  "Green is good" will be my motto for the new year. So, I will be playing with different ways of incorporating more greeny goodness into my diet. I was able to use spinach and zucchini in this recipe, which worked out very well.  Adding them at the end wilted the spinach just enough and left the zucchini a little on the crunch side, which contributed a nice texture to this dish.  I opted to use Farro for this recipe, which is rich in fiber and protein.  It also has a wonderful nutty flavour and when cooked it slightly chewy.  I think was a lovely alternative to the typical Arborio rice that is ued for risotto.  


3 cups Farro, soaked
1 bunch spinach, stems removed
1 zucchini, shredded
1/2 pound mushrooms, sliced
3/4 cup white wine
1 cup chicken stock or water
2 tablespoons butter
1 tablespoon olive oil
2 cloves garlic, diced
1 onion, diced


In a large pot over medium heat, melt butter.  Add garlic and onion and cook until starting to turn translucent. Add mushrooms and continue to cook until starting to brown.  Set aside.

Using the same pot heat olive oil over medium heat.  Add farro and toast slightly.  

Pour white wine and chicken stock into the pot with the farro.  Increase heat to high and bring to a boil. 

Reduce to medium heat, cover and allow to simmer for 15 minutes.

Add spinach and zucchini to the farro.  Stir well allowing the spinach to wilt.

Add mushrooms mixture and continue to stir until combined.  Allow to cook for 2-3 minutes. 

You can also add a few slices of Parmesan cheese as garnish if you wish.

Tuesday, January 7, 2014

Warm Pistachio Mushroom, Cumin Roasted Sweet Potato and Lentil Salad

It is very cold here today. It is minus 41 degrees Celsius with the wind chill. When we get weather this cold I love roasting something in the oven. I had the sweet potatoes roasting in the oven while I prepared the rest of the salad.  It warmed me right up and made the house smell yummy!  This is a wonderful vegetarian warm salad that is perfect for a day like today.  Stay warm!


2 cups lentils, cooked or re-hydrated
2 handfuls of baby kale or spinach per person
Cumin Roasted Sweet Potatoes (recipe below)
Pistachio Mushrooms (recipe below)
Sweet Lemon Vinaigrette (recipe below)

Assembling The Salad

Place the kale or spinach on the bottom of a plate or bowl.

Add Cumin Roasted Sweet Potatoes, lentils and Pistachio Mushrooms.

Drizzle with Sweet Lemon Vinaigrette.

Cumin Roasted Sweet Potatoes


2 sweet potatoes, peeled and diced
1 teaspoon cumin 
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons honey


Preheat oven to 400 degrees Fahrenheit.  

Toss sweet potatoes with cumin, salt, pepper and honey.  

Place on parchment lined baking sheet and bake for 30 minutes or until sweet potatoes are soft and starting to brown.  Set aside to cool slightly.

Pistachio Mushrooms

(from a previous post)

I omitted the onions from this recipe for this salad


l pound mushrooms (any variety), quartered
1/3 cup pistachios (unsalted and shells removed), crushed with a mortar and pestle
1 clove garlic, diced
2 tablespoons butter
salt & pepper to taste


In a frying pan over medium high heat add butter.  Once melted add garlic and saute for 2 minutes. 

Add mushrooms and  saute for 5 minutes or until starting to brown.

Add pistachios and saute for another 1-2 minutes.

Sweet Lemon Vinaigrette


1 lemon, juiced
2 tablespoons olive oil
1 tablespoon honey
salt & pepper to taste


Combine all ingredients in a mason jar and shake until combined.

Monday, January 6, 2014

Blackened Pork Tenderloin

It has been awhile since my last post and I am feeling very neglectful.  My husband and I are expecting our second child, and for those of you that have experienced pregnancy will know it can be exhausting at times. We are thrilled about this exciting new chapter in our lives and will be welcoming this bundle of joy in early May.   With a toddler running a muck, a full time job, a dog and a house to maintain my cooking has been reduced to easy weeknight meals.  This is something I thought would never happen to me!  Yet here I stand trying to get creative with something I can prepare in 30 minutes!  That being said, you may see some easier, yet delicious, recipes coming your way in the near future.  Here is a simple pork tenderloin recipe that is really yummy.  


1 pork tenderloin
1 tablespoon paprika
1 tablespoon cumin powder
1 teaspoon crushed coriander seed
1 teaspoon cayenne pepper (more or less to your preference)
1 teaspoon fresh ground black pepper
1 teaspoon salt
1 tablespoon red wine vinegar
1 tablespoon canola oil
cast iron pan


In a small bowl combine paprika, cumin, coriander, cayenne, black pepper and salt.  Add red wine vinegar and canola oil and stir until a paste forms.

Rub pork tenderloin with the paste and allow to sit for at least 1 hour.

Preheat the oven to 350 degrees Fahrenheit.

Heat cast iron pan over medium high heat.  Once pan is hot place the pork tenderloin into it.

Slowly rotate the pork tenderloin as each side blackens.  Once desired blackness has been achieved place the pan in the preheated oven for 10 to 15 minutes, depending on the size of your pork tenderloin.  You want to cook it to medium rare, which is about 145 degrees Fahrenheit.

Once cooked allow to sit at room temperature for 5 minutes before slicing.