Sweet Potato Pita Pizza with Kale

sweet potato pizzaThis combination is fantastic! On a whole wheat greek pita, I used a creamy sweet potato base  instead of tomato sauce and topped it off with some caramelized onion, kale and mozzarella cheese! A very inexpensive, quick and healthy vegetarian recipe! If you’re cooking for one person, make four at a time and use it for lunches that week or freeze for later.

Money Saving Tips – Leftover Fresh Herbs

Lately I’ve been experimenting with trying to incorporate fresh herbs into my recipes. A minimal amount of fresh herbs can add so much flavour profile to a dish without the added calories! A dietitian’s dream! However, the issue with a recipe only calling for a minimal amount of herbs is that…so much is left over! What is to be done with the leftovers before these wonderfully fragrant flavorings expire in the back of our refrigerators? See below for a couple of ideas.

Wheat Berry with Eggplant and Pomegranate Salad

ImageWheat Berries with Eggplant and Pomegranate Salad – serves 4

I love this little bowl of festive goodness. I’ve recently discovered a love for pomegranate seeds – nature’s fruit gushers! Great on their own as a snack, in smoothies or to add a lovely touch to a salad bowl like this one.

Experimenting with Herbs and Spices

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This was a meal made during one of cooking classes for individuals living with cancer. The focus of the class had to do with experimenting with different herbs and spices to help cope with taste changes and food aversions that may happen during cancer/treatment. Some new flavours that were introduced to the class included cilantro, rosemary and ginger. It’s amazing the flavour dimensions that herbs and spices can add to your cooking, without necessarily adding a lot of calories. Enjoy the recipes below!