These little pies are the perfect tropical treat. Filled with a deliciously sweet filling made of only fresh mango and flavourings – no sugar added! -, the mini crusts are flaky and coconutty while being gluten-free. YUM! Toasting the coconut before mixing it into the crust dough really brings out that sweet & nutty flavour. And who knew that mango & cardamon were a match made in heaven?! The rich spiciness contrasts against the natural sugariness of the mango, and it makes these pies taste so much more complex than they are to make! So if you happen to be going on an impromptu picnic now that the lovely weather of spring is here, make a batch of these Mango-Cardamon Mini Pies. They’re easy to make and your friends will love ’em!
I’ve always loved the idea of falafel, but only had them a few times in my life and never made ’em. That all changed when I got a craving for them a couple weeks ago. I’m sure you know what I mean by this kind of craving… you simply must make and devour whatever new delicious food idea is nagging at the back of your mind. Thankfully, my best friend, a vegetarian, was coming over so I had an excuse to whip up this concoction that I’d never even attempted before. The falafel turned out so well with all those amazing veggies and Tahini-Lemon Cream that I had to share the recipe here!
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.
Undoubtedly, one of the best parts about blogging is the wonderful friends you make, and I’m so glad to be featuring one of my dearest blog friends today: Sadie of Goodies Against The Grain! This girl is endlessly creative, inspiring, and energetic, not to mention an incredible grain-free baker. Her divine Paleo goodies never disappoint, so I always rely on her recipes when I get a craving for something sweet. Let’s welcome the Queen of Grain-Free Goodies, and make sure to follow her along below!
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.
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!