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Food

In Food on
January 16, 2018

Cauliflower Goat Cheese Soup

Ingredients:

  • 1 medium cauliflower
  • 2 cloves garlic
  • 1 tablespoon coconut oil
  • 1 tablespoon olive oil
  • 1 onion
  • 1 container vegetable stock (about 4-5 cups)
  • Approx. 250g goat’s milk cheese

Cold weather calls for warm soup. It has been frigid in Ottawa, so I decided to pull out one of my favourite comfort foods: cauliflower goat cheese soup. My Mom made this for me after a botched wisdom tooth extraction that left me unable to eat solid foods for weeks. I hope it brings you as much comfort as it brings me. Turn your oven to 400ºF and let’s get started!

First, roughly chop the cauliflower and remove the garlic cloves (skin on). Toss both with the olive oil and put in the oven to roast for 20-30 minutes. While you’re waiting, melt the coconut oil in a pot and add the onions.

Once the cauliflower is done, add it and the garlic cloves (now peeled) to the onions. Let cook for a few minutes then add the vegetable broth. Allow this to simmer to perfection for about 20 minutes. 

Now, here comes the worst part. Pour the soup into your food processor and pulse until smooth. Do not overfill your food processor because the soup will spray you, your walls, your fridge, your floor, and your computer. Or so I’ve heard…

Pour it back into the pot and stir in the goat cheese- honestly, the more the better! Let this sit for a few minutes, sprinkle with some paprika and it’s ready to serve! Bon appétit!

In Food on
December 11, 2017

Dreamy Pecan Pie

Ingredients:

  • 1 Pie crust (I love Tenderflake)
  • 3/4 cup butter
  • 1 1/4 cup brown sugar
  • 3/4 cup corn syrup
  • 2 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3 eggs
  • Around 2 cups of pecan halves

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In Food on
November 20, 2017

Red Lentil Kale Soup

Ingredients:

  • 2 tablespoons coconut oil
  • 2-4 celery stalks (with leaves)
  • 1 can diced tomatoes
  • 1 orange bell pepper
  • 1 container vegetable broth (4-5 cups)
  • 1 cup red lentils
  • 1 teaspoon salt
  • 2 cups shredded kale
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chilli powder
  • 1/2 teaspoon ginger

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In Food on
October 21, 2017

Apple Acorn Squash Muffins

Ingredients:

  • 2 Flax eggs (2 tablespoons flax meal + 6 tablespoons water)
  • 1 cup oats
  • 1/4 cup coconut flour
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 small acorn squash (roasted)
  • 1 tablespoon coconut oil
  • 1/4 cup maple sirop
  • 1/4 cup almond milk (unsweetened)
  • 1 royal gala apple (or any apple) shredded
  • 1/2 cup dried cranberries

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In Food on
September 23, 2017

Navy Bean Pumpkin Muffins

Ingredients:

  • 1 can navy beans (or any white beans)
  • 1/2 cup- 3/4 cup pumpkin purée
  • 1/4 cup honey
  • 2 teaspoons vanilla
  • 1/2 cup oats
  • 1/4 cup almond butter
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda

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In Food on
September 13, 2017

Sweet Potato Carrot Chilli

Ingredients:

  • 1 tablespoon coconut oil
  • 2 leeks
  • 1 sweet potato
  • 2 carrots
  • 2 stalks of celery
  • 1 can crushed tomatoes
  • 4 sundried tomatoes
  • 1 cup red lentils
  • salt and pepper
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon cinnamon
  • pinch curry powder

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In Food on
August 5, 2017

Red Lentil and Chickpea Chilli

Ingredients:

  • 2 leeks, chopped
  • 1 tablespoon coconut oil
  • 2 tablespoons curry powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon tumeric
  • 1 can crushed tomatoes
  • 1 can chickpeas
  • 1 can navy beans (or kidney or black beans)
  • 1 cup uncooked red Lentils
  • 2 cups chopped kale

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In Food on
July 22, 2017

Sweet Potato Date Muffins

Ingredients:

  • 1/4 cup coconut flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/4 teaspoon salt
  • 1 cup oats
  • 1/4 cup coconut oil, melted
  • 2 bananas
  • 1 large sweet potato, roasted
  • 2 teaspoons vanilla extract
  • 3/4 cup almond milk
  • 1 teaspoon orange zest
  • 1 cup dates, chopped
  • 1/2 cup pecans, chopped

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In Food on
July 12, 2017

Mushroom and Leek Galette

Ingredients:

  • 2.5 cups whole wheat flour
  • 1/4 teaspoon salt
  • 1/2 cup cold coconut oil
  • 3/4 cup ice water

Filling:

  • 1 tablespoon coconut oil
  • 4 cups chopped leeks (white and light green parts)
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon pepper
  • 1 tablespoon dried thyme
  • 2 portobello mushrooms
  • 2 cups baby spinach
  • 1 tablespoon lemon juice
  • Goat’s milk feta cheese

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In Food on
June 27, 2017

A Simple Beet Salad

Ingredients:

  • 1 can whole rosebud beets
  • 2 cups arugula
  • 1/3 cup pepitas
  • 3 tablespoons goat’s cheese

For the dressing:

  • 1/3 cup extra virgin olive oil
  • 2 tablespoons fig balsamic vinaigrette
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • pinch of salt

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