Adventures of Pita Pan and Falafel

In spirit of International Falafel Day… Having spent 5 years in Montreal, falafels in pita wraps are one of the many things I miss about that beautiful city. Despite the icy cold winters, you could always scout out a variety of ethnic flavours. Traditionally, falafels are made from ground chickpeas or fava beans. Most commonly…

BBQ Roasted Chickpeas

Meatless May is about exploring new ways to try plant-based foods. You may not know, but our diets make a big impact on climate change, and even a small shift in what we put on our plates can help. Don’t underestimate the power of pulses! Pulses such as beans, lentils, and chickpeas are low-input foods….

No Pork, Pulled Fork

With the month of April (or Earth Month) having zoomed by us, it’s a good time for reflection on our role in this big vast universe and how we contribute to this beautiful place we call home. This is why Meatless May has gotta be a thing! I don’t know about you, but Earth Day…

As You Like It: Okonomiyaki

It’s officially April but the last couple days have been filled with showers. But like all things, it’ll come to an end and as the rain starts to taper and warmer days come, we’ll be seeing more flowers come May! But, while we’re still in this colder, wet weather… I’m sneaking in another cabbage recipe…

Pumpkin Patty

If there’s one thing about me you’ll learn, it’s that I’m a big on reducing food waste. Growing up, my family believed that you were brought into this world with a certain amount of ‘good fortune’ (‘福’ or ‘Fu2’), and as you live your life, you either accrue more, or you use it all up….

Roasted Kabocha Kale Salad

This recipe features Kabocha squash, also known as a Japanese pumpkin. Beneath the hard, green striped shell, it’s flesh is golden and velvety in texture when cooked.  This winter vegetable is perfect for roasting, stuffing and pureeing; iconic for a fall and winter flavours. If versatility isn’t convincing you to try picking up a Kabocha…

Roast Ahead Squash

Iconic winter and fall vegetables: squash.The great thing about these hardy vegetables, is that they don’t take up refrigerator space, and store for a long time. But, the challenge is getting through that tough skin and preparing the vegetable. Whether it be Acorn, Butternut, Kobacha, Delicatta, Turban Squash… or really, any other winter squash, you…

Pesto Impasta

Yes, I’m talking about Spaghetti Squash, the im-pasta. This canary yellow squash is a great way to increase your vegetable intake. Swap out any pasta recipe with spaghetti squash and load up on some vitamin-loaded, fiber-filled goodness. Try this seasonal eat and get acquainted with this versatile, wintery vegetable. Pesto Spaghetti Squash Boat Bake Makes…

A-B-C Hello Harvest Slaw

Green to orange and red. Autumn is here and that means carrots, apples and cruciferous vegetables are in season. Eating seasonally has all sorts of benefits. You’re choosing foods at their ripest – meaning their nutritionally at its best, and are fresh. They’re in abundance, and from simple economics of supply and cost, the cost…

Herbalicious Lemon Tabouleh

Need some inspiration to start experimenting with some whole grains? Try this recipe I had created for Dietitians of Canada’s Nutrition Month booth at a Farmer’s Market earlier this year! A spin-off a traditional Tabouleh which uses bulgur. Easily swap out bulgur for quinoa as a gluten-free option and still make a delicious and refreshing…