Tag Archives: vegetarian

Butternut Squash Dahl


The World Health Organization have found that a diet low in meat products and rich in fruits and vegetables can help to lower cholesterol and reduce risk of chronic disease like heart disease and diabetes. A great way to increase your plant protein intake is to go meatless on Mondays. Continue reading


Stuffed Turban Squash

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I was at the farmers market a week before Thanksgiving and I saw a turban squash for the first time. And, it was love at first sight! This cool looking squash was calling to me to make a new recipe with it. I wanted to stuff it so that I could display the squash in all its glory. Continue reading

Garlicky Chinese Broccoli

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Women’s Health Magazine nailed it.

Titled “10 Foods, 40 Recipes”, the article made it easy and affordable to eat your vegetables. Each of the 10 foods were chosen for variety in nutrients and ease in finding at grocery stores (see below right panel). The 10 featured foods included baby carrots, black beans, broccoli, brown rice, feta cheese, kale, pork tenderloin, red onions, tilapia, turkey breast tenders.

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Roasted Eggplant with Tomatoes & Mint

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A cookbook first discovered in Seattle, an amazing go-to when we want to impress guests.

The recipes gained from Smitten Kitchen are fresh, simple, and are an amazing shock to the taste buds. Here, we love the focus on eggplants, a vegetable left highly unregarded. Its rich purple skin, chewy yet somewhat creamy texture, and its ability to be successful in a stir fry or as the base for a quick appy, as in this recipe.

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Banana Chia Pudding

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Someone once told us that a favourite breakfast dish resembled the gravity defying test of Dairy Queen blizzards. So true.

It’s creamy with a lovely hint of mashed banana and whatever sweetness you choose to add.  I like to whip this up prior to going to sleep so that the chia seeds have time to thicken up in the fridge. Otherwise, I find that under-prepared chia seeds have a similar texture to poppy seeds…in yogurt.

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