This winning dip will score big at any gathering. Do you love Brussels sprouts? At your next get-together, surprise your guests with this unique, winning dip. This cheesy and zesty dip is from Dawn Yanagihara's cookbook Dips & Spreads, out this month.
Thursday, 08 October 2015 11:37

Thai Rice Noodle Salad

Recipes which are complete meal in itself and require less effort and time are on everyone's wish list. Cold rice noodle salad in peanut sauce dressing is a perfect example of that. Dressed in creamy and nutty peanut sauce, this salad will become your favourite on the go lunch or dinner. By the time the kettle as boiled for steeping your rice noodles, you've prepped your veggies, dressing and toppings, making this one of the fastest and tastiest dish in the East.
Thursday, 01 October 2015 14:45

Chili Chickpeas

Did you know it is possible for your kitchen to be like a mini clinic equipped with medical spices that can heal and prevent ailments ranging from physical pain, to indigestion and headaches? It is thanks to an ancient science of Ayurveda, a medical system from India that is also the sister science of yoga. Stemming from two root words, “Ayush”, meaning life and “Veda”, which means the “study and knowledge of”, Ayurveda is the study and knowledge of life. This recipe is adapted from the book: What are you Hungry For? by Deepak Chopra.  I highly recommend this book-…
Thursday, 24 September 2015 19:43

Walnut tacos

In the forward of The 22-Day Revolution by Beyoncé's chef Marco Borges, Bey not only explains how she was able to sustain this big shift in her diet but also specifically calls out for this recipe: "I couldn't believe how much of our health we can control with food. And that I could still love food but this time it would love me back". With the Beyoncé seal of approval, I decided to try them out for myself — and I'm so glad I did. The hearty combination of walnuts and avocado makes this a Mexican-inspired dish packed with heart-healthy…
Thursday, 24 September 2015 19:12

OVEN FRIES WITH AIOLI

This is a comforting and super simple mix. Just chop the vegetables, quickly flavour, and put them in the oven. Blending the sauce is just as easy, and the finished meal is satisfying and pleasing to the whole family. Adjust the vegetables you have on hand during each season.
Wednesday, 16 September 2015 11:05

Let's Cook Beef Chorizo Tacos

Make delicious, family-friendly tacos in 8 simple steps. Each person gets three filling tacos for a satisfying meal full of fresh veggie crunch. Garlic, paprika, cumin, and vinegar turn ground beef into near-instant Mexican-style chorizo, much leaner than the traditional pork version. 
Saturday, 12 September 2015 17:55

Mushroom Bolognese

Put those takeout menus down and opt for a homemade delicious dinner. This recipe brings delicious flavors to the table in a pinch and avoid the dreaded nutritional stats of most take-out joints. This recipe tastes like it has been cooking away on the stove all day even though its initial prep takes only about half an hour.
Tuesday, 01 September 2015 14:12

Tandoori Chicken One-Pan Dinner

Tandoori chicken is a classic at most Indian restaurants. Marinate the chicken beforehand and then roast all the ingredients together on one pan. Serve with brown rice or quinoa and your favorite chutneys. This recipe has been adapted from Raghavan Iyer’s book Indian Cooking Unfolded.
Thursday, 27 August 2015 14:34

Layered Tabbouleh Salad in a Jar

  I love my Mason jars for everything from storing grains in my pantry to shaking my homemade flavoured water. But by far one of our most favorite ways to use my quart-sized canning jars is to pack them with salads. Yes, that's right, leafy green salads. Dressing goes on the bottom, veggies and other salad goodies get piled on top. Everything stays separate and dressing-free until you toss the salad together in the bowl — never eat another soggy lunch salad again. Even better, these salads last for days in the fridge so we can make a week's worth…
Wednesday, 19 August 2015 14:52

Real Healthy Zucchini Cakes

This recipe is very light, with no potato or gluten weighing it down. Top it with a dollop of plain Greek yogurt and a sprinkle of sweet paprika. INGREDIENTS 1 tsp olive oil 1 small yellow onion, grated 1 garlic clove 2 cups grated zucchini ½ tsp salt 2 eggs ¼ cup coconut flour 2 Tablespoons flax meal ½ tsp baking powder Non-Fat Plain Greek Yogurt or sour cream Sweet Paprika
The easiest, most unbelievably creamy avocado pasta that everyone will love. And it’ll be on your dinner table in just 20 min!
Wednesday, 05 August 2015 10:40

Peach, Feta, and Spinach Salad

Makes 2 servings