I recently had the pleasure of teaming up with CleanWorkout.com to create more Delicious, Healthy, Nutritious and Versatile Meals… Japanese Balance Bowls.
I was inspired by my travels through Tokyo last year. Major department stores like Shinjuku’s Isetan and Shibuya’s Tokyo Hands had large underground grocery stores and patisseries. Filled to the brim with fresh fish, meats and produce, simple preparations are best to let the beautiful ingredients shine.
These Balance Bowls are so simple to prepare and can be customized to suit your tastes. Plus, you can make them ahead of time and store them in the refrigerate them for a quick, balanced lunch or dinner.
For the fifth instalment of my Countdown to Easter series, I am featuring some beautiful, fresh produce from the Farmer’s Market.
This is a traditional Vegan Greek Stew that is a perfect, hearty meal (especially when paired with warm, crusty bread for dipping!) See what looks good at your own market and be creative!
For Part Four of my Countdown to Easter series, I am making delicious, versatile and healthy vegan Stuffed Peppers, or “Gemista.”
Ingredients:
6 Bell Peppers (or Whole Tomatoes)
1 Leek, Thinly Sliced
2 Green Onions, Thinly Sliced
1 Shallot, Thinly Sliced
4 Small Garlic Cloves, Chopped
1 Celery Stalk, Sliced Thinly
1 Carrot, Sliced Thinly
1 cup Arborio Rice
Water
4 or 5 Potatoes, Chopped into 3/4 inch cubes
3/4 cup Tomato Puree + 1/4 cup Water or Stock (for Rice Mixture)
3 tbsp Tomato Paste
1 Large Handful Chopped Mint
2 Large Handfulls Chopped Parsley
1 cup Tomato Juice (or 1/2 cup Tomato Puree + 1/2 cup Water or Stock) for topping peppers and potatoes
1. Sautee the leek, green onions, shallot and garlic in olive oil over medium heat until soft and translucent.
2. Toast your rice in the leek mixture for a few minutes to absorb the flavour.
3. Add your vegetables and 1 cup of water or stock to the leek and rice mixture (try carrot, celery, tomato, eggplant, zucchini or squash). Simmer the rice for 8 minutes.
4. While your rice is simmering, peel and chop your potatoes. Season them with olive oil, salt, pepper and dried oregano. Set aside.
5. Carefully slice the tops off your bell peppers (or tomatoes) and clean out the seeds and ribs. Keep the tops so you can cover the rice for cooking.
6. Place your potatoes into the pan between the peppers.
7. Season the inside of each pepper with olive oil, salt, pepper and oregano.
8. Before filling your peppers, add 3/4 cup of tomato puree, 1/4 cup water and 3 tbsp tomato paste to your rice. Fold in fresh parsley and mint, and taste for seasoning.
9. Fill your peppers with rice and top each one with roughly 3 tbsp of tomato juice. Cover the peppers with their tops and drizzle the remaining tomato juice over the pepper tops and potatoes.
10. Bake at 350 F for 75 Minutes, or until the rice is fully cooked.
11. Enjoy immediately or as leftovers… Gemista are even better the next day.
Pasta has to be one of the ultimate comfort foods. I often get tired of tomato or meat sauce, so I am always thinking of new toppings for my spaghetti. One of my favourites is a light lemon dressing with lots of fresh herbs and Parmesan cheese.
Next time you are feeling a pasta craving, try this. It will surely become a staple in your “Quick, Easy and Delicious” recipe book, as well!
Have you ever found a recipe, studied it meticulously, dreamt about making it, and then when you finally had the time to bake it, it just did not turn out?
It is so frustrating to put all that time, effort and expense into a recipe that ends up in the trash or being fed to the squirrels. After countless experiments, I finally adapted the perfect tender, lightly sweet, and crispy-topped cornbread.
Bonus – this is a small batch recipe. Enjoy your cornbread for two to three days without having any waste. This recipe can easily be doubled if you are cooking for a family or a party.
Since it is a Basic Recipe, experiment with different flavourings like cheddar cheese, chilli powder or jalepeno peppers.
This recipe was inspired by my personal trainer from Clean Workout. A quick, easy and delicious recipe for Chia Seed Pudding.
This pudding will kick start your metabolism and get your day off to a healthy start. Best of all, if you do not have time to allow the pudding to set, enjoy it as a drink! It is delicious, satisfying and will fill you up for the morning.
Roasting is a delicious way to enjoy a warm, comforting meal without spending too much time prepping or cleaning up. Just throw everything together in one pan, put it in the oven, and go!
Roasted Lamb Shoulder with Lemoney Greek Potatoes is always a crowd pleaser in our house. The only problem with this dish : there never seems to be enough potatoes! Crispy and roasted on the outside, tender on the inside and packed with lemon. These potatoes will help you cope with the long, Toronto winter. I promise.
For years I have scoured cookbooks, the internet, folklore and everywhere in between in search of the perfect chocolate cake base. Something light, fluffy, moist and dangerously chocolatey.
One day, I was in my usual Mad Scientist mood and created the most incredible dark chocolate cake that I had ever tried.
Intensely dark, ultra moist and a soft crumb. This was the perfect chocolate cupcake.
Now, I am sharing my secret catering recipe with you.
