If you didn’t yet know that I’m a pesto fiend… here’s extra proof! And if you aren’t sick of pesto yourself yet, I present to you the latest green sauce innovation to hit my fridge – Broccoli Pesto with Capers! Read more
Granita has roots in Italy as a sorbet-like dessert or a savoury-sweet palate cleanser between courses. All you need to know, though, is that it’s a refreshing frozen summer treat that beats the heat! This Pineapple Basil Granita is simple to make and delightful to eat! (Okay, I’m done rhyming now…) Read more
Spring is a time for shedding the winter layers and lightening up with more fresh, cooling vegetables and herbs, boosting detoxification processes and getting all the sunshine! It’s also the perfect time to start foraging wild leaves and purchasing locally grown produce. This Radish Mint Salad will help you slide gracefully into the new season, boost your digestion, and leave you happy and satisfied! Read more
This pretty dish takes a new look at “salad” for the colder months! A warm winter salad such as this is a lovely, moreish change from the fresh light greens of summer, or from your regular pan of roasted root veggies. It features local winter veggies and fruit, with a touch of salty prosciutto to round out the flavours. Read more
Some people love a beet soup that is rich and heavy on the cream. I love a beet soup that is light, tangy and fresh with just a hint of heat. Light enough for Spring, yet hearty enough for Winter, this Ginger Lime Borscht is a versatile, detoxifying, ruby-coloured soup that effortlessly covers the seasons while providing a mega-dose of nutrients to help you heal and sustain.
This soup is easily adapted to your personal palate by simply adjusting the flavour levels. For a cozy Winter indulgence, add a little extra ginger, lighten up on the lime juice, and add a good dollop of coconut cream. For a light Spring fling, go all in with the lime and leave the coconut cream for another shindig!
As featured in Freezer Cooking for the Paleo AIP!
Here is a twist on wrapped dates for your next soiree or snack attack. Inspired by the homely date square, and made deliciously moreish with sage and prosciutto, these little appetizers will be greeted with enthusiasm at your next potluck or AIP dinner party. These Prosciutto Date Cups also make a handy travel snack for some tasty protein on-the-go!
Bonus! They freeze so beautifully, you can make ahead and warm up when you’re ready. You will want these in your freezer every day of the year! Read more
Autumn has at least a little pull on all of us. Despite the fact that winter is coming in fast, we relish the slight chill after summer’s heat, the boots, sweaters and scarves, crisp golden leaves, and let’s be honest – the pumpkin spice lattes, chai teas, and all the spicy foods! Combining school and work this year, I found myself drawn back to coffee. However, the damp bitterness made me feel congested, heavy and achy. What could I do to make my morning cuppa a little easier on my system? Enter Autumn Spiced Coffee. Read more
In case you haven’t noticed, I have an obsession for green sauces – pesto, pistou, herb paste, flavour-makers, leafy dressings – call them what you will, I love them! Making pastes and sauces out of your fresh leafy herbs and greens is one of the best ways I can think of to preserve those precious summer greens to enjoy all year. Today I’m taking an economical turn and using carrot tops in this Carrot Top Pistou + Dressing. Read more
Gummies are something that I’ve learned to keep on hand because they are easy to eat when fatigue is at it’s height, are portable, kid-friendly, and can be modified to suit many ingredients and needs (have you tried these delicious turmeric gummies yet for inflammation and pain relief?). When you just can’t handle another cup of bone broth, try these Strawberry Rhubarb Gummies for a winning combination that will satisfy your sweet tooth, your pie tooth, and your protein requirements, no sweat. Read more