Any morel lovers out there?! I am so pleased to partner with Green Peace Canada on this blog post to raise awareness about the Boreal forest by way of this wildly delicious Cauliflower Gnocchi with Morel Mushrooms recipe! Easy to make two-ingredient cauliflower gnocchi are tossed simply with sauteed morels, shallots and garlic, and finished with chives and a wee drizzle of nice balsamic vinegar to brighten everything up. This is an elevated dish fit for royalty! Or at least your most favorite dinner guests. The ones who bring very nice wine! ;)Read More
SPOILER ALERT: This dairy-free and vegan chocolate mousse involves NO tofu, NO avocado, NO aquafaba and NO praying that the coconut cream will whip up properly. It is luxuriously rich with that dreamy fluffiness of traditional mousse. It is SUBLIME.
When I set out to make a dairy-free and vegan chocolate mousse, I deep-dived Google and Pinterest and came across a multitude of recipes using one of the four aforementioned ingredients: avocado, silken tofu, aquafaba (brine from canned chickpeas) and whipped up coconut cream. But I really, really wanted to create a version that steered clear of all of them. I wanted a recipe that uses more conventional dessert ingredients AND a fool-proof method, while still achieving a mousse that delivers the same intense chocolate flavor with a billowy texture that slightly melts on the tongue. No compromise.Read More
Remember when I said cauliflower has superpowers? I still stand by that. Especially after this pretty incredible Cauliflower Steak Salad I made. I've made this dish three times in the past 2 weeks and I have had no regrets about it. Not a one. Actually I do have one regret which is that I'm only discovering Sambal Matah now and not sooner. Such a crying shame!Read More
I made a lip-smacking, finger-licking, killer sandwich! I borrowed the flavors of Korean bulgogi to create this meatless version featuring that quintessential combo of soy sauce, garlic, sesame oil and ginger. Instead of marinaded meat, I've used the bulgogi sauce on tofu and loads of mushrooms, two ingredients that soak up all that tastiness.Read More
"SPRINTER." Urban Dictionary.com: The Canadian season which occurs between Spring and Summer, when Mother Nature forgets that it is supposed to be getting warmer and suddenly reverts to Winter for no apparent reason.
This may sound cheeky and cute but unfortunately, it is tragically true! We are still reeling in disbelief from a massive ice storm last weekend. In the middle of April. APRIL!Read More
To state that we are a granola-loving family would be an understatement. I have two Granola Monsters here. Apart from the year when we were following a modified Paleo diet where grains like oats and quinoa are disallowed, granola is a mainstay here because it is such a healthy and convenient option for breakfast. Not to mention totally addictive.Read More
I think there is a certain consensus among those of us who are living through Winter right now that citrus fruits are basically the best part about it. The other features of our winter - air so cold it hurts any exposed skin, shoveling and de-icing all the things all the time, extremities that are always cold even while INDOORS, plus a few other things that make you swear under your breath - I can live without!Read More
Even though these sauces are simple in their ingredients as well as their preparation, they really elevate a grain or noodle bowl or salad or seared tofu or roasted veggies (or all of these things together in one meal haha!) to another level. I find that when eating clean and simple foods, it's kinda all about the sauce to take it from ho-hum to super extra extra yummy. I very much do believe the sauce is king. That's why I really wanted to share these two go-to sauces with you. Plus, I've gotten enough DMs on Instagram whenever I make it on stories that I think it's finally time I deliver!Read More
With the start of school and adieu to summer vacation, I begin to accept that Fall is just around the corner. Every year when I spot the first copper-y dried leaf fallen on the sidewalk, I think of (lower your device's volume if you're at work haha) this old KFC commercial where the woman is screaming and pointing at something. The camera then turns to the sidewalk in front of her, showing a single fallen maple leaf on the ground with the voice-over saying "summer can't last forever". She then bolts in the other direction. I feel exactly the same way! Does anyone else (Canadian) remember this one? Best. Commercial. Ever. My favorite. :)Read More
Hiya! It's been a minute since I posted. How has this month flown by so fast? Oh I remember now. It's because I've had my hands full with the girls who are on summer break. Why even is there a summer vacation? People who work don't get 2 months off their jobs (I mean other than school-related staff). Stay-at-home parents don't stop cooking / dishes / laundry / vacuuming / groceries / chauffeuring and all of that for a couple of months every year. Why do children get 2 months off school? Isn't school basically their job? Seems like a good idea to keep their minds sharp all year round. Maybe next year I will sign the girls up for math camp all summer heh heh. #tigermomgoalsRead More
I assume most people's mornings are just as hurried as ours. Mine goes like this: wake up, get self ready (aka barely splash some water on face and put a bra on), dress children, make breakfast, pack lunches and most importantly drink that coffee that's getting cold dammit. The saving grace of warmer mornings now is more simple options for breakfast, such as chilled overnight oats or overnight chia puddings. Lately the girls have been obsessed with chia pudding parfaits and they really get a kick out of choosing their own fixings and assembling their own little parfaits. Which is a complete score for me. I can sip my hot coffee while they take over that part of the morning routine.
Besides hurried mornings, this Do-It-Yourself concept translates really well for overnight guests or a weekend brunch gathering with friends too, as the main event (as it is definitely filling enough) or a hands-off component of a larger spread. The assortment of goodies is more or less the same, although you may add more options to make it extra special (see my suggestions further below). All you need to do is scale up in quantity. The best part is how it can be styled beautifully into an impressive spread, as I've done for this blog post. Isn't it pretty? As a mama of a daughter with food restrictions, it's bonus for me that it is suitable for both adults and children, as well as people with dietary constraints since the entire set up is dairy-free, gluten-free, refined sugar free, vegan and paleo-friendly (if the granola is omitted from the parfait for those individuals).Read More
I'll concede that as far as food trends go, you're much more likely to see a chia pudding pop up on your Instagram feed than a tapioca pudding. You might even say the latter is super old-school. But to people like me and my husband who enjoyed it growing up, it holds a supreme ranking as far as desserts that delighted us as children.Read More
I had a sudden hankering for something sweet, chewy, nutty with a hit of chocolate and a touch of saltiness......buuut still kinda healthy and definitely not tooth-achingly sweet. After 5 minutes of pantry-diving and another 10 minutes perusing Pinterest for inspiration, this bar was cobbled together in no time at all and boy, did it satisfy every single one of those needs.
So scrumptious. So addictive. I'm already diving into the second batch within a week. I had to...for research purposes.Read More
Currently my favorite caffeinated iced drink (I was obsessed with this horcatta iced latte for awhile too), it beats any iced latte drink you can order at SBux. Although I was thrilled that Starbucks recently started offering almond milk option, it still comes out of a carton. Nothing compares to homemade nut milk. Nothing! Before you think there is no way you have time to make this, think again. Besides the passive time required to soak the nuts (see note below re soaking), it takes about 15 minutes to make a batch which can be savored over a week of lattes. That's a pretty solid ROI if you ask me!
Of course, you can drink the nut milk straight up. It is so, SO delicious! But what isn't improved with a shot (or two) of nice strong espresso? I think you know the answer my friend. Cheers!Read More
In my previous post, I wrote about my family's (temporary) grain-free and dairy-free diet. Since then, we had our follow up visit with the naturopath and received an 'okay' to consume rice, oats and quinoa in small amounts. I won't pretend to understand naturopathy at all. I don't. As a fairly science-based household (my husband is an intellectual property lawyer with a specialty in biotechnology and medical devices, while I worked nearly a decade at a global pharmaceutical company in a Finance capacity), this venture into alternative medicine is a giant leap of faith. A leap we had not choice but to take since traditional medicine failed to help my daughter beyond full-body topical steroid cream applications to treat her eczema and absolutely nada to diagnose or treat her mild but persistent, daily stomach aches.Read More
I made this the other day because I had hella pumpkin puree to use up. It's only mid October and I'm still on my annual pumpkin (and pumpkin spice) bender and I wannit in EVERY. SINGLE. THING.Read More
It doesn't get any more simple or nourishing than this! This smoothie is filling, nutritious, free of refined sugar yet delightfully kissed with just a bit of sweet. It is a perfect breakfast, post-workout snack or even a light meal.Read More
This is a healthy, dairy-free take on the nostalgic flavor combination of sweetly acidic orange juice and creamy vanilla. These may seem like an odd marriage of flavors for those who didn't grow up getting creamsicle popsicles from the corner store but they play so well with each other - like pb&j or chocolate & strawberries! I really like it, can you tell?
So when vogue.com asked me to contribute my recipe for this healthy creamsicle smoothie for a feature on their site, I gleefully agreed! You can read my wee feature here. No big deal ;)Read More
Sweetened black sesame paste is a mega-superstar in desserts. This is well known in east asian countries like Japan and China where it is a quintessential staple in sweet treats like ice cream, pastries, cakes and glutinous rice balls. In western culture we know how well nuts like pistachios, almonds and pecans work in all sorts of sweet applications, too many to list really. Black sesame lends a similar nuttiness to desserts although for some reason has not enjoyed the same ubiquity. The color maybe? Perhaps now is the time to give yourself to the Dark Side!Read More