Apple, cranberry, pomegranate, pecan, maple... See me coming? This delicious salad sounds to me like the perfect side dish or potluck salad for this year's Thanksgiving table. It's very good on it's own, in fact we eat it as an everyday meal. This recipe is nutritious, hearty and super easy to assemble. But it can also be served as a side dish with your savory Thanksgiving meal (or your Christmas meal! The countdown has definitely started in our house!) to add that little sweet touch to your menu.Read More
I've never been a big fan of the "steaming hot and covered in butter" corn on the cob. Until I tasted a grilled corn! Nothing says summer quite like grilled corn on the cob. This recipe is highly inspired by one of my favorite healthy food chain, the Veggie Grill . They have a seasonal menu and this summer, they are serving a "Chargrilled Street Corn", which is basically a grilled sweet corn topped with southwestern mayo, soy parmesan and cilantro.
Roasting the corn after boiling it adds a smoky flavor, perfect for the grilling season. Served with fresh lime juice, fresh cilantro and a Sriracha mayo, this side dish will become the star of your barbecue!Read More
Gazpacho is a Spanish cold soup traditionally made with bread, tomato, cucumber, bell pepper, onion, garlic, olive oil, wine vinegar and topped with fresh bell peppers, diced tomatoes and cucumber (or any other fresh ingredient). This soup is adaptable (the variations are endless!) and perfect for hot summer days... or when you just don't feel like putting your apron on and spending a lot of time in the kitchen (in front of a burning-hot oven!). The kids and I love to throw whatever vegetables (or fruits!) we have on hand in our high speed blender (aka our ten-year-old-almost-dead-Vitamix!) to make cold soups!Read More
This pasta dish is a hearty meal that uses lentils as the main protein (instead of the traditional bolognese meat). Wether you're looking for a delicious and satisfying vegetarian pasta sauce or if you want to replace your traditional bolognese spaghetti sauce with a plant-based version on your "meatless Monday", this is the perfect recipe! In fact, I would classify it as the "perfect transitional recipe", meaning that it is the kind of recipe you want to introduce to your skeptic omnivore family member that thinks a meal without meat is simply not a meal ! I'm pretty sure no one will miss it in this recipe!Read More
Roasted chickpeas are great as a snack, but also in recipes, especially to replace "bread croutons" or when I want to add crunchiness to my dishes. I particularly love to top my salads with spicy roasted chickpeas. This time, I made a butter lettuce salad with fresh tomatoes, avocados, herbs, radish slices, spicy chickpeas and a vegan ranch dressing. Very easy to assemble and honestly... it was a killer lunch!Read More
I'm a girl who likes challenges, and this recipe was definitely a challenge! Kids LOVE finger food! For this special kids week, I wanted to find a tofu "nuggets" recipe that tasted almost like chick'n. I was looking for the best breaded tofu recipe so... I did another little battle in the kitchen! Hubby was desperate to see all the piles of dishes to wash... but he forgot everything when he took a bite of my winner recipe! He said and I quote : "Some people aren't going to like it because it tastes too much like real chicken! Those are the best tofu nuggets I've ever had!". Woot woot!Read More
Neon orange. Yellow #5 and Yellow #6. Sounds familiar? No, those are not Crayola colours. Those are the colorants responsible for the famous mac and cheese bright and artificial orange colour.
It's now well known that food dyes may have potential health effects on kids like increasing hyperactivity symptoms or allergic-type reactions. Well well... did you know Kraft Foods just announced that their iconic blue box original mac and cheese will be made without artificial preservatives or synthetic colours starting January 2016. Even if the famous mac and cheese won't glow in the dark anymore, I believed it will still remain very high in sodium and saturated fats... and not a very nutritious meal for kids.
To find the best vegan mac & cheese on earth... and the one that would taste and look the most like the original, I did a vegan mac and cheese battle!Read More
This week I'm sharing these flavourful and vibrant beet "patties". In my opinion, what makes them beyond delicious and different is the addition of fresh dill that pairs perfectly with the earthy flavour of the beets. I have to say that dill is by far my favorite herb; unfortunately I don’t use it nearly enough in my recipes! Well, in this recipe, dill and beets sure are the real stars!Read More
This week I wanted to bring the Californian sun to all my reader's, especially those who live in a cold place. I love the beauty of winter sceneries but, since I grew up in Canada where winter still reigns and seems to have no end, I totally get it when my friends and family tell me they are so tired of it! My answer to the winter blues is this adorable salad. Look at these baby peas! They couldn't be cuter! This recipe is basically sunshine in a bowl. And you know what? I promise you can make this flavorful and fresh salad at home with simple and available ingredients, even when spring has not yet arrived!Read More
This is the prettiest, classiest and sexiest salad I've ever made! It was on our Valentine's Day table (as well as my hazelnut, chocolate and fleur de sel "pot de crème" and a few homemade raw chocolates...). It's also one of my winter salad classics with only a few wonderful ingredients; blood oranges, sweet beets (this time a mix of golden and red), minced fennel, crunchy roasted pistachios and goat or sheep cheese. The only thing this salad needs to be absolutely perfect is a balsamic vinaigrette!Read More