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Baked Eggs-in-Avocado

May 7, 2017

I eat high-protein breakfasts. They keep me fuller for longer, fuel my energy for a day of work + night of dancing, and prevent me from starting my day with carb overload.

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Cauliflower Pizza Crusts

March 30, 2017

It took a bit of experimenting to get these to a consistency that actually supports a tasty amount of ingredients on top. This recipe can also be used to make bite-sized snacks.

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Apple (or Pear) & Ginger Crumble

October 21, 2016

– adapted from Style at Home, October 2016 The original recipe called for pears, but apples were in season at my local market so I used them – with  NO regrets! It was delicious! I also used gluten-free flour. Ingredients Filling 5 firm ripe pears (or apples), peeled, cored, and chopped 1/4 c. packed brown…

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Root Vegetable Gratin

October 21, 2016

– from Our Homes Fall 2016, by Jenelle McCulloch I made this with fresh root veggies from my local market and it was DELICIOUS! The recipe recommended a mandoline to slide the veggies but I had no trouble with a good, large knife. Ingredients 1 large white baking potato, scrubbed and thinly sliced 1 large sweet…

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Butternut-Leek Lasagne: Gluten-Free & Vegetarian Optional

October 3, 2016

Thanks to my friend, Stacey, I’ve discovered TWO ways to make gluten-free lasagne: by substituting noodles with sliced eggplant (delicious but tedious), and by substituting noodles with boiled leeks (below). This recipe can be made vegetarian, too. (Simply substitute the bolognese sauce with a vegetarian tomato sauce). I will say this is a time-consuming recipe –…

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Avocado Chocolate Pudding – Vegan

March 19, 2016

This is a thick, creamy, scrumptious pudding that you can sweeten or spice to taste, and serve with garnishes. It’s very rich and filling – a little goes a long way! Yield: 4-6 servings Ingredients: 2 ripe avocados 1/2 cup cocoa powder 1/2 cup coconut or almond milk 4 tsp. brown sugar, honey, or maple…

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Trout Baked with Seasonal Vegetables

March 19, 2016

This is an easy recipe to play with – any white or pink fish fillet will work; any seasonal veggies will work. This is how I made it: Ingredients: 1 trout, filleted 1 sweet potato, diced 2 new potatoes, diced 1 large carrot, diced 1 onion, diced 1 celery stalk, diced 1 cup peas salt…

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Taco-Stuffed Peppers

March 14, 2016

This is a combination of a recipe video I saw online from “Tasty” and some of the method is from this one on foodiecrush.com. Ingredients: 1 pound extra-lean ground beef 1 package taco seasoning 1 medium onion, chopped 1 can black beans, undrained 1 cup uncooked brown rice 1 cup corn niblets, drained 1 small jar of salsa of…

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Vij’s Eggplant, Tomato and Green Onion Curry

March 14, 2016

Loosely based on a recipe from Vij’s restaurant in Vancouver. (Serves 6) Ingredients: 7 oz green onions (about 8 stalks), washed and chopped (whites & greens) 1 C. plain yogurt, stirred 1 Tbs Mexican chili powder 1 tsp turmeric 1 tsp ground cayenne pepper 2.5 tsp salt 1 eggplant, skin on, into 1-inch cubes 1…

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Roasted Autumn Vegetables

October 11, 2015

MMMmmmmm! I just made this comforting dish with veggies from my local farmers’ market, and some inspiration from the Gluten-Free Goddess. Veggies 1 yellow squash, seeded, peeled, and cubed 4 carrots, chopped 3 small sweet potatoes, peeled and cubed green beans onion, chopped 1 apple, chopped 3 cloves garlic, peeled & chopped Toss together in…

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