I first published this recipe on my old blog this time last year but somehow forgot to post it here after I made Real Food Renegades! It’s funny because this is one of my all-time favourite recipes that I make every week in the spring and summer. I was reminded by my lovely reader Janel, who’s a very avid fan of my Strawberry-Rhubarb Compote, to share it here! This is one of the simplest batch cooking recipes you can make throughout this warmer weather with fresh rhubarb from your own backyard (it grows like a weed!) and your family can use it all week – it’s the perfect spread for waffles and pancakes, or fill the gluten-free pie shells from this recipe for something new. With the tantalizing sweet and sour flavours of strawberry and rhubarb, you can’t go wrong!
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.
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.
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.
Raw Peach and Fig Tarts!!! Can I get a cheer or at least a double-thumbs-up?! Guess what, friends: I’m featured on my lovely friend Sadie’s blog… and that’s where you can find the recipe for these tarts! I’m sure you’ve heard on GoodiesAgainstTheGrain.com, the Paleo recipe site created by Sadie, a fellow teenage blogger. I’m honoured to be posting this recipe on her amazing website!
When I think of Sadie, I think fun and cheery, just like these tarts. I also wanted to make a treat for her site (hence its name!). Here are some sneak-peak photos, but for the recipe, head on over to GoodiesAgainstTheGrain.com and check it out!