Roasted Carrot and Cumin Hummus

Here’s a super easy hummus recipe (another one of my Nutrition Month Farmer’s Market recipe cards). The main ingredient in hummus is chickpea – a legume that is high in protein and fiber. In other words, it keeps you satisfied for longer! Along the lines of sustainable eating, legumes are known as “low-input” proteins (for… Continue reading Roasted Carrot and Cumin Hummus

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… Continue reading Herbalicious Lemon Tabouleh

Two Way Banana Nice Cream

To celebrate how far we’ve come in food science, technology and innovation, here’s a quick recipe to invite Spring. Absolutely refreshing, simple and naturally sweetened by our most commonly known variety of banana (currently can be found in most urban groceries for about 60-some cents a pound). If you’re one of those people that tend to… Continue reading Two Way Banana Nice Cream

Taste of Rainbow

I never quite understood why my mom would spend hours in the kitchen whipping up a storm. It didn’t matter if she was cooking for seven or for three, there would always be at least three dishes, a soup and five colours on the table. That is what is considered a “proper meal” in our… Continue reading Taste of Rainbow

Bananagrams

“Banana Day” Some foodies may know today as “Banana Day”. The origins of this day are a little unknown, but every year, students all over North America go….well, let’s just say kind of bananas. They eat and share weird yet wonderful banana concoctions as some even dress up in yellow banana suits. There aren’t many days in… Continue reading Bananagrams