Posted at 9:22 am , on February 25, 2015
If there was an Oscars for food than root veggies would definitely get my vote for Best Supporting Dish. Roasted, boiled, steamed, or bbq’d it matters not – they always get thumbs up from me.
Strangely I never, ever get bored with sweet potatoes.
Another great way to enjoy sweet potatoes is to serve them up fry-style. These potatoes in my pictures are cut into fries and then baked. The spices can be easily customized (or you can simply season with sea salt). I’m partial to this version though as the spice mixture just adds that little something extra.
I’ve included a recipe for a creamy mayo-style dip that is egg and dairy free and packed with healthy avocado. A tasty dip adds to the fun, right? I think so.
Serve in a pail with some parchment paper and you will really look like you know what you’re doing. It makes me feel like I’m at some beach burger joint (which is especially nice to think about while I sit in subzero Canadian temperatures).
Sweet Potato Fries
Posted at 7:11 am , on February 12, 2015
Chocolate roses, chocolate squares, chocolate bark, chocolate drizzle, and of course little chocolate hearts.
Did I mention chocolate too much? Not nearly enough when Valentine’s Day is involved!
Valentine’s Day and chocolate will always go hand in hand. This year I decided to make some decadent chocolate hearts!
Dark rich chocolate can be made with 3 ingredients. It’s magical watching the warm honey and cacao butter blend together with the powdery cacao to create a thick & creamy liquid chocolate.
There’s no limit to creativity when you make your own chocolate delicacies. I used heart-shaped molds that I picked up at a thrift store and small spice bowls to create little chocolate drops. Use whatever you have! Continue reading
Posted at 8:36 am , on February 9, 2015
They say love is in the air come Valentine’s Day. Why not add some fresh lemon and vanilla to the mix?
The aroma of fresh lemon and vanilla essence baking together could be a perfume flavour. These muffins are worth it for the aroma alone but trust me when I say you are going to want to eat them too. In fact, you’ll want to eat all of them! Hopefully you’ll have a little more restraint than me. At least try to save a few for your loved one perhaps?
It was hard to be patient while I let the oven do it’s thing (especially in those last few minutes) but I really wanted to get that beautiful golden shell with the oh-so-fluffy texture inside. I’m happy to say they turned out pretty darn perfect!
After cooling, I sliced the muffin in half and slathered on some grass-fed butter which I have been trying to work into my diet. Coconut oil would be fabulous too! I also drizzled on some fresh-squeezed lemon.
Posted at 8:17 am , on January 6, 2015
Premade hummus is an expensive item at the grocery store. Also, the containers they come in are too small and don’t provide nearly enough hummus to satiate my family’s hummus requirements. When my family wants hummus, they want LOTS of hummus!
I much prefer to make my own though and you should too. Making your own hummus is ridiculously easy and is also ten times better than those pre-made versions from the grocery store.
The hummus on store shelves will often contain preservatives, stabilizers, and oils that I’d much prefer to avoid. Homemade hummus contains real ingredients like organic olive oil, fresh lemon juice, garlic and tahini.
The best news? You can make this hummus in 4 steps! It’s super creamy and tastes just like the hummus sold at my favourite Lebanese restaurant. It also very cheap to make.. especially if you opt for dried chickpeas. Continue reading
Posted at 11:33 am , on December 28, 2014
Are you looking for the techniques to guarantee a perfectly cooked pot roast each and every time? Better yet – success even without a recipe?
In this post I’ll describe how you can transform an average roast into a delicious, melt-in-your-mouth pot roast with a killer gravy to boot.
1. Choose a roast with lots of marbling throughout
- Lean cuts of meat are not made for pot roasting.
- The more marbling throughout the roast, the more flavour the finished pot roast will have.
- Marbling will melt down during the long cooking process, creating immense flavour.
- If you have a very lean cut of meat it’s probably best to consider another cooking method.
2. Always bring your meat to room temperature before cooking
- A room temperature roast will allow for much more even cooking.
- A cold roast will encourage steaming instead of browning when it makes contact with the hot pan. If you allow too much moisture to escape as steam you will not be able to achieve the desired golden crust!