Archives for category: Food


I recently came across a new cookbook called Food Swings by Jessica Seinfeld. I found some great recipes in her new book and since I love making soups I decided to try this recipe first. I added some vegetable fusilli pasta to make it more of a meal.


3 tbsp extra virgin olive oil

1 medium vidalia sweet onion diced

1 1/2 tsp sea salt

2 large garlic gloves minced

5- 6 cups water

2 – 3 celery ribs cut 1/2″ thick

2 medium size carrots cut into 14/ inch sticks

2 medium zucchini not peeled cut into 1/2″ pieces

1 cup green beans cut into 1″ pieces

2 cups shredded green or white cabbage

1/4 tsp ground black pepper

1 19 ounce can red kidney beans rinsed and drained

1/4 cup of flat leaf Italian parsley

1/2 cup fresh grated parmesan cheese

1 box fusilli pasta


In a medium pot boil salted water and then add a box of dried fusilli pasta. Cook for 10 minutes or until pasta is soft. Drain and set aside. In a separate large pot heat olive oil and saute chopped vidalia sweet onions and 1/2 tsp sea salt. Once onions are fragrant add minced garlic, celery and carrots. Cook for another 4 minutes. Add in zucchini, green beans, cabbage and 5 cups of water. Season with remaining sea salt and ground black pepper. Bring soup to a boil and reduce to medium temperature. Cook for 25 minutes or until vegetables are soft. Combine kidney beans and parsley to the soup and cook for another 10 minutes. Add in pasta and serve with grated parmesan cheese into each bowl. Enjoy!







I recently purchased a mini spiralizer so I could make zucchini pasta. This dish is so fun and quick to make and is actually very satisfying.


3-4 Zucchini

2 tbsp Olive Oil

2-3 Minced Garlic Cloves

1/2 Onion – minced

4 cups Baby Spinach

1/4 cup Parmesan or Gruyere Cheese – grated

1/2 tsp Sea Salt

1/4 tsp Black Pepper


Spiralize the zucchini into a large bowl and then set aside. In a large skillet heat olive oil with onions and garlic. Sauté for 2 -3 minutes on medium heat. Add the zucchini noodles and spinach and mix until spinach starts to wilt. Add parmesan or gruyere cheese with salt and pepper. Toss and serve. Enjoy!


It’s been a while since I’ve posted but I’m back. Every time I make this recipe it’s always such a big hit. It’s very easy to do, although you do have to constantly stir broth to the Arborio rice. It is well worth a little extra work!


2-3 tbsp Olive Oil

3 tbsp Organic Butter

1 small Vidalia Onion – diced

1 1/2 cups Arborio Rice

7 cups Vegetable broth

2 pounds Mushrooms of your choice – sliced small

1/2 cup Parmesan Cheese

Salt and Pepper to taste

Basil for garnishing


In a medium size pot warm vegetable broth. Heat up olive oil in a large skillet on medium temperature and then add onions. Sauté onions for 1 minute and then place mushrooms into skillet. Cook mushrooms for approximately 5 minutes. Remove mushrooms and onions from skillet. In the same skillet add butter and sauté Arborio rice in the skillet. Begin to add warm vegetable broth to rice stirring 1/2 cup at a time. Once the broth is almost absorbed add another 1/2 cup until the broth is finished. Sit the rice mixture constantly for about a half an hour. Once the risotto is finished cooking add cooked mushrooms and parmesan cheese. Season risotto with salt and pepper and garnish with basil. Enjoy!





I purchased the Michael Smith Cookbook called Real Food, Real Good recently and made these easy and delicious burritos. They are a quick meal to make for lunch or dinner. I switched a few ingredients like using brown rice.


2 tbsp safflower oil

1/2 vidalia onion chopped

2-3 garlic cloves chopped

1 tbsp chipotle chili powder

1 tbsp cumin powder

1 19 oz can red kidney beans or black beans rinsed and drained

1 28 oz can diced tomatoes

2 cups water

1 cup brown rice rinsed

1 tsp sea salt

Burrito Toppings

8 large whole wheat tortillas

2 cups shredded cheddar cheese

2 avocados diced

1 handful cilantro

1 cup spicy salsa


In a pot put 2 tablespoons of oil. Saute onions, garlic, chipotle chili powder and cumin on medium heat for 3-4 minutes. Add in kidney beans, diced tomatoes, water, brown rice and sea salt. Bring to a boil then reduce heat to a simmer. Cook for 30 – 45  minutes and then remove from heat covered until juices absorb for another 10-15 minutes. Warm up tortilla on a pan and then add rice bean filling, shredded cheese, diced avocados and cilantro. Roll into a burrito. Serve with sweet potato as a side dish. Serve salsa on the side to dip. Enjoy!




This week I decided to make a loaf instead of muffins. I’m always trying to see which way it tastes fresher the next day.


1 cup whole wheat flour

1 cup spelt light flour

1/4 cup ground flax seeds

1/4 tsp sea salt

1 tsp baking soda

1/2 cup safflower oil

3/4 cup pure maple syrup

2 large organic eggs

1/4 cup greek yogurt

3 large bananas – mashed

1 cups semi sweet chocolate chips


Preheat oven to 350 degrees. Line with parchment paper a 9 x 5″ loaf pan. In a bowl mix both flours, ground flax seeds, sea salt and baking soda. In a separate bowl beat safflower oil, maple syrup, eggs and greek yogurt. Add in mashed bananas. Mix in dry ingredients into wet mixture then stir in chocolate chips. Pour batter into loaf pan and bake for 1 hour. Let cool for 10 minutes. Enjoy!


Whenever we go to visit our extended family, we always try  to go to our favourite Ramen Noodle Restaurant called Ajisen Ramen. I decided to try to make a similar soup. It turned out pretty delicious and quite easy to put together.


1 package ramen noodles (20 ounces)

5-6 cups organic vegetable broth

4 garlic cloves minced

1 tsp ginger powder

1 tbsp safflower oil

1 tbsp sesame oil

1 tbsp rice vinegar

4 tbsp soy sauce

1 package enoki mushrooms separated

4 cups shiitake mushrooms sliced

4 cups baby bok choy – rinsed and pealed into pieces ends slices off

6 green onions sliced fine

4 organic eggs hard boiled

4 cups frozen corn

1 package firm tofu cut into small square cubes


In a pot heat safflower oil and sesame oil. Sauté the minced garlic and ginger powder on low heat for a few minutes. Add in vegetable broth, soy sauce and rice vinegar. Then add in mushrooms and baby bok choy. Cook for 5 minutes. Add to the broth green onion, frozen corn and tofu. While broth is cooking, in a small pot place eggs with water and bring to a boil. Turn off heat and let stand for 5 minutes and then place eggs in cold water. In a kettle boil water. Place ramen noodles in a bowl and pour boiling water on top of noodles. Let stand for 3-4 minutes and then drain noodles in a strainer. Add in ramen noodles and hard boiled eggs into the soup and continue cooking for another 10 minutes until hot. Take ramen soup off stovetop and serve in a large bowl. Enjoy!









I’ve always enjoyed a good marble cake. This marble cake recipe from has very little fat but it still moist. It is a nice alternative to a muffin as an afternoon treat. I made some minor changes to the recipe using spelt flour, greek yogurt and oil.


1 2/3 cups whole wheat flour

2/3 cup spelt light flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp sea salt

3/4 cup cane sugar

2 large organic eggs

2 large organic egg whites

1 cup greek yogurt

1/2 cup unsweetened vanilla almond milk or organic milk

1/2 cup unsweetened applesauce

1/3 cup safflower or melted coconut oil

1 1/2 tsp pure vanilla extract

1 tbsp unsweetened cocoa powder

1 oz semi-sweet chocolate melted

1 tbsp butter


Preheat oven to 350 degrees. Spray a bundt cake pan. In a bowl combine both flours, baking powder, baking soda, sea salt and cane sugar. In a separate bowl mix eggs, egg whites, greek yogurt, almond milk, applesauce, oil and vanilla. Combine the dry ingredients into the wet ingredients. In a saucepan melt chocolate, cocoa powder and butter on low heat. Pour 3/4 of the batter into the bundt pan. Using a spoon spread the melted chocolate throughout the batter. Take a knife and swirl the chocolate into the batter. Add remaining cake batter on top. Place in oven and bake for 50-60 minutes. Let cool and flip onto a cake plate. Transfer to a cooling rack. Enjoy!




Chickpeas are not just used for making dips and in salads. You can grind them and use them in baked goodies as well. I made these cookies with whole chickpeas from a can.


1 1/4 cups chickpeas drained and ground

1/2 cup plus 2 tbsp of natural peanut butter

1/4cup agave nectar

1 1/2 tsp pure vanilla extract

1/4 tsp sea salt

1 tsp  baking powder

3/4 cup semi sweet chocolate chips


Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. In a food processor grind chickpeas first. Then add peanut butter, agave nectar, vanilla, sea salt and baking powder together. Once blended add in chocolate chips and mix with a wooden spoon. Roll batter into teaspoon size balls and press down with a fork. If batter is too soft put in fridge for 20 minutes first. Bake for 10 minutes. Let stand on tray for a few minutes and then cool on a cooling rack for another 5-10 minutes. Enjoy!





This week’s muffins uses one of my favourite fruits, avocado. There are so many ways to include avocado into your diet. I’ve used avocado in pasta dishes, on grain breads, in salads and smoothies. Avocados are rich in fibre and  potassium.


1 1/2 cups whole wheat flour

1/2 cup spelt light flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp sea salt

2 large organic eggs lightly beaten

1/2 cup agave nectar

1/2 cup safflower oil or melted coconut oil

1 tsp pure vanilla extract

1 1/2 cups ripe mashed avocado

1 cup semi sweet chocolate chips


Preheat oven to 350 degrees. Line and spray a 12 cup muffin tray or use silicone liners. In a bowl combine flours, baking powder, baking soda and sea salt together. In a separate bowl mix eggs, agave nectar, oil, vanilla and mashed avocado. Mix dry ingredients into wet ingredients until well blended. Stir in chocolate chips. Scoop batter into muffin cups and bake for 25 minutes or until firm to touch. Let cool in tray for 5 minutes and then transfer to a cooling rack for another 5-10 minutes. Enjoy!


My muffin of the week is a Banana Applesauce Muffin. I chose not to use oil in my recipe once again. The muffins were just as moist as they would be with oil. Substitutes for oil include applesauce, bananas, prune puree and greek yogurt.


1 cup whole wheat flour

1/4 cup spelt light flour

1 1/2 tsp baking powder

1/4 tsp sea salt

1/2 tsp cinnamon

2 organic large eggs

1/3 cup honey

1/4 cup unsweetened applesauce

1/4 cup water

3 – 4 mashed bananas


Preheat oven to 350 degrees. Line and spray a 12 cup muffin tray or use silicone cups. In a bowl mix flours, baking powder, sea salt and cinnamon. In a separate bowl beat together honey and unsweetened applesauce. Add one eggs at a time and beat until combined. Now add 1/2 the flour mixture and then add 1/2 the water. Repeat process until completely mixed together. Mix mashed bananas into the batter. Scoop mixture into muffin cups and bake for 25 minutes. Let cool for 5 minutes and then transfer to a cooling rack for another 10 minutes. Enjoy!




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