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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.

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

This week’s recipe is inspired by one of the dishes I tried recently at Pluvio in Ucluelet. My version is much simpler I’m sure, but gets deep flavour from roasting the cauliflower and stirring in a little hazelnut oil at the end adds a nutty richness. (Below a pic of the delicious Pluvio version which was garnished with local sidestriped shrimp-HEAVEN!)This soup is a perfect starter but also a light lunch or dinner. I served mine garnished with homemade croutons (crispy outside, soft inside), parsley and fresh hazelnuts grown right here in Campbell River. It is equally good made vegan by using nut milk and veggie stock instead of dairy and chicken stock. Enjoy my friends 🙂

A simple and easy dessert with a cake that takes under 30 minutes to make and bake. The strawberries and rhubarb are gently cooked with a little sugar and thickener to create an incredibly luscious filling. Topped with lightly sweetened whipped cream flavoured with lavender syrup or vanilla, this is a crowd pleaser.

This fruit salsa recipe is made for using up overripe fruit or whatever fruit you have an excess of. The fruit is easily interchangeable-use oranges, melons, peaches or even strawberries, kiwis or grapes, whatever needs using up.

Inspired by classic chocolate covered almonds, these are somewhere between a cake and a chocolate bar. To make this even better, you can make these with just one bowl, 2 measuring cups and a very short amount of time. So come on, “Treat yo’ self!”

Oyster stew is a traditional dish to have on Christmas Eve….on the East Coast of North America.  I think it’s a great tradition and that we should adopt it here on the West Coast because we too have an abundance of these fresh and delicious […]

This past weekend I lucked into an impromptu girls night and because it was last minute and everyone had been ridiculously busy with various things all week, we didn’t want to stress about dinner or do anything really time consuming, we all just needed to […]

October is in full swing and I am still using up my apples that won’t keep, the ones that have a little worm hole or have fallen on the ground and gotten a bit bruised and this week I perfected my Apple Brown Sugar Cake.  […]