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.
Believe it or not, I was inspired to make this lovely, luscious lemon curd because of a song. A little jingle I wrote, actually, while skiing a couple weekends ago. You see, I got a ukulele for Christmas, and she’s (her name is Lele) the BEST THING EVER! I cannot stop strumming and this campfire-y song came to me that I call Lemon Curd (The Pie Song). It’s not quite an ode to pie, but of course it has food references 😉 After singing about lemon curd I got a huge craving for some, so I made a batch!
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.
It’s December!!! Let the festivities begin. I absolutely love Christmas – the smells of cinnamon, pine trees, and cookies baking, singing carols at church, and all the beautiful snow we get LOTS of in Canada! It’s a very cold time – by the way, secretly, Canadians think it’s hilarious when Californians say it’s freezing down there – but I absolutely love snow and all the fun that comes along with it! I have fond memories of when I was younger and could play in the snow for hours with my little sister. We’d make snowpeople and snow angels and collect snow to make maple taffy, and then we’d come in and drink hot chocolate and read a whole stack of books to each other, cozied up by the fire.
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.
Ahhh, summer. Time for fruit and coconut galore! And time to make this thick and creamy, yet refreshing, Honeydew-Coconut Sorbet. Only two ingredients but an explosion of flavour!
I have a undeniable sense of nostalgia for cold treats when summertime rolls around. I have so many memories of enjoying Popsicles and frozen lemonade outside with my friends and my sister as little kids. And I used to love Frosters. They’re basically artificially flavoured + coloured slushies. Don’t even ask me why I preferred those to actual fruit smoothies. I’m not really sure anymore 😉
Not too long ago, fat was the enemy. Everyone thought that eating fat would make them, well, fat. During this time, sugar was, in a way, replacing the fat content in processed foods in order to make them actually taste good. Sugar is technically fat-free, so it was worshiped. Little did people stop to think about the science behind sugar consumption… It was at this point when people started to get really overweight.
Hopefully now, things have started to change. There are still millions of people terrified of fat, but at least resources are now increasingly available to help us make informed decisions. The WHO has lowered the recommended sugar intake per day, documentaries like That Sugar Film are being viewed by thousands, and Jamie Oliver has been raising awareness too.