Month: November 2019

Healthier Bibimbap

Healthier Bibimbap

Bibimbap is a Korean dish of rice mixed with meat and vegetables, often served with a fried egg and kimchi. In my recipe, I’m substituting protein rich quinoa for the rice and veggie ground round for the meat. The addition of wild mushrooms adds an 

Veggie Stuffed Zucchini Boats

Veggie Stuffed Zucchini Boats

We aren’t vegetarian over here, but do like to incorporate more plant based meals into our diet. On my table tonight… zucchini boats stuffed with sautéed onion and Big Mountain Foods Broccoli Crumble and lots of melted cheddar and parmesan. Serve with a little hot 

Miso Chicken and Mushrooms

Miso Chicken and Mushrooms

A popular recipe with my family and friends.  I like to use boneless, skinless chicken thighs in this recipe because I prefer them but chicken breast works well too. I always keep a few bottles of the Naam’s Miso Gravy in my pantry. If you 

Cauliflower Leek Soup

Cauliflower Leek Soup

My husband is a type 1 diabetic, so many years ago we switched to a mostly low carb diet to help stabilize his blood sugar and for our overall health. For years I’ve been taking our favourite comfort foods and switching up the ingredients to 

Rum Raisin Apple Crumble

Rum Raisin Apple Crumble

This rum raisin apple crumble is a fresh take on my traditional crumble recipe. Heavy on the fruit and generous on the topping, which is more buttery oatmeal cookie than crumble.  Make sure you have your favourite vanilla ice cream on hand to go with 

Cheese Stuffed Mushroom Caps

Cheese Stuffed Mushroom Caps

These vegetarian stuffed mushroom caps are one of my favorite go-to appetizers for dinner parties. They’re easy to make and are always a hit. In my original recipe, I use bread crumbs but lately I’ve been using ground almonds or hazelnuts to make this recipe