Kale is such a cliche, honestly: 20-year-old hipsters drinking a stringy kale smoothie, etc, etc. Though I have a strong dislike for cliches I can’t help but be one when it comes to kale. I love it so much! I’m not a huge fan of it in smoothies (probably because my blender has issues) but give me a big bowl of kale salad dressed with guacamole or balsamic vinegar and I’ll dive in headfirst. And I have no sense of control around freshly-baked kale chips. For example, when I made these Cheesy Barbecue Kale Chips last night, I ate the whole head of kale (minus three chips, which my mom ate) in a hour.
Dip ’em. Drizzle ’em. Delight in ’em. These roasted veg are so good that they’ll fulfill your fry cravings, while providing a wonderful dose of vegetables and healthy fats! Tossed in lots of smoky-sweet spices, these Cinnamon-Chili Roasted Veggies pair perfectly with the tangy & creamy homemade Cayenne-Lime Dip! We all know winters can get cold and bleak, so you’ll be surprised what a little zest and pizzaz can do for the winter blues. It’s hard not to be happy when beets are around as there’s so many possible puns available. You might have seen my Instagram Story dancing to Juju on That Beet 😉 If you’re feeling down, smile and sing “Here Comes The Sun” in hope, and in the meantime take a little vacation with this amazing snack or side dish.
I have a passion for creating beautiful, nourishing foods. I love spending a gray Saturday in the kitchen, not keeping track of time, allowing my hands and palate to transform whole ingredients into a flavourful dish. Unfortunately, with homework, chores, and to-do lists, I don’t always have the time anymore for such relaxed cooking, but when I do get the chance, I savour it as much as I do the finished plate.
Today, after yoga class, my dad and I went to the grocery store and picked up some staples for the week. I saw a package of four Ataulfos mangoes on the reduced rack and had to scoop them up – how could someone let those little golden gems go to waste?! We also got some tiny, locally-grown sunflower micro-greens. I wasn’t planning on combining the two until I got home and sliced the buttery mangoes. They seemed destined to be together with the micro-greens in a spicy salad! Hence, this recipe was born as I added macadamia nuts to give some crunch and drizzled on a homemade sesame vinaigrette for a flavour-packed, whole food salad. Yum!
Butternut squash soup is, to me, a big hug in a bowl. Fall is abundant with squashes of all sorts – acorn, spaghetti, kabocha, butternut, delicata – and they’re all very unique in both flavour and texture! There’s so much variety to be grateful for, especially for the gluten- or grain-free eater. Squash is a great source of carbohydrates while being easy to digest and a vegetable (well, really, a fruit), to boot! During the fall and winter months in our cold Canadian weather, squash is very comforting and warming. I love roasting various types of squashes at the beginning of the week to have on hand for any meal of the day. Butternut squash soup is perfect to make on the weekend to heat up during the week – for a little bit of prep, you can have bowls and bowls of homemade soup ready to serve & nourish!
There is little more comforting in the fall months than a one-pan meal full of flavour and nourishment. Make that a one-pan meal of salmon and crispy new potatoes, served alongside a green veggie, and you’ve got a winner that the whole family will love! I believe that food is a love language, and cooking a comforting dinner like this is a way that I show love to my parents and little sister (though she doesn’t always appreciate seafood. 😉 ) Show some love to your family – and to yourself! – by sharing healthy, delicious food.