There are so many wild foods to forage in spring. The First Nations people called these First Foods for obvious reasons. This is important knowledge to have if you might find yourself lost while hiking but it’s also useful information to teach our children. It’s a great family friendly activity that gets you outside-a true treasure hunt!
The list of wild food sources is almost endless but I have chosen to focus on the foods that actually taste good and add important vitamins to our diet. I have also added in how to prepare, cook and use these delicious wild food gifts.

Meatless Monday is a great idea for many reasons. Nutritious, budget friendly, earth friendly and often (but not always) lower calorie, eating a vegetarian meal feels good. These recipes are divided into sections- Curry, Pub/Comfort Food, Pasta/Risotto, Tacos/Mexican and Sheet Pan recipes. I’ve indicated before each recipe V=Vegan and GF=Gluten-Free when applicable. I hope this post will help you find delicious meat-free inspiration to please everyone in your family.

These blueberry muffins are a fast and delicious way to use fresh blueberries. This one bowl muffin recipe keeps well for a few days. Blueberry muffins with oatmeal and yogurt are a wonderful healthy dessert or addition to your family’s packed lunches or a tea time treat. These are full of protein, fiber and the antioxidants of blueberries.

Halibut is a favourite fish for many because of it’s light flavour, firm texture and speed of cooking. Low in fat and full of vitamins, many are probably familiar with it in fish and chips, but when you get it fresh, it’s great to cook it up in other ways that won’t hide that delicious, delicate flavour. These halibut recipes are all quick and easy without sacrificing flavour-a total win! List includes Paleo, GF, Keto and Whole 30 recipes.

Happy Valentines Month! Whether you are spending it with a partner, a friend or solo, you should be celebrating it with something sweet like this ultra easy, Chocolate Hazelnut Tart! Rich and creamy with a delicious hazelnut crust and a sweet-tart raspberry sauce this is the ultimate melt in your mouth dessert and a quick, easy “cake” recipe.

Japanese inspired Miso Baked Oysters are bright and tangy with lemon, an unctuous riff on Oysters Rockefeller. Oysters baked over spinach with a rich and zippy sauce and topped with a touch of cheese to seal in the creamy goodness. But guess what? just omit the cheesy topping for a dairy free dish!

This Thai Vegetable and Steak Salad Bowl is Week 4 of January’s healthy dinner recipes. This salad has a lovely bright and punchy vinaigrette style dressing and the salad is packed with fresh veggies and herbs. Basil, cilantro and mint plus Thai chilis if you choose to include them, make this meal in a bowl sing. This is one of my very favourite low carb, high nutrient salads!

Wild Mushroom and Lentil Stew is the recipe for week 3 of my healthy January dinners. This vegetarian stew has deep, rich and delicious flavour from caramelized onions and the same varieties of mushrooms I used in my Wild Mushroom Soup recipe.
Lentils are full of protein and more importantly for vegetarians, iron. The green lentils I used for this recipe have 12 grams of protein, 25% of your daily recommended intake of iron and 5 grams of fiber per 1/4 cup!!! Definitely a nutrition powerhouse.

Chirashi sushi bowl recipe (often Chirashizushi in Japanese restaurants) is my second healthy eating meal for January. This recipe is so easy to customize that it’s great for families with picky eaters. Beautifully arranged ingredients over rice make a delicious and unique dish for company or enjoy this one bowl meal during movie night at home. There are a few theories behind the origin of Chirashi, the seasoned rice dish with delectable ingredients scattered over the top. The word itself means to scatter. Some say it was during the 1600’s when Japanese people were ordered to live frugal lives including plain rice.

Today’s Italian White Bean recipe is fantastic as a make-ahead dish, super simple, minimal and economical and can be a vegan main dish or side dish. This dish takes some time to simmer but is mostly hands off and with a bright hit of fresh herbs and garlic at the end