As the warm weather starts to melt away, I find it so satisfying to bring a hot and hearty lunch meal to work. This dish is easy to mass cook and a couple of portions are easily frozen for another time so you don’t get tired of it. A great mid-day pick me up! Ingredients are simple, whole and healthy. Enjoy!
Not a fan of cauliflower? I’m willing to bet this dish will change your perception of this vegetable. The best way to prepare cauliflower is by roasting it! Roasting will caramelize it, bringing out a sweeter flavour. You would not get this flavour by boiling the heck out of your cauliflower. The combination of herbs spices in the tomato sauce add a nice compliment to the caramelized cauliflower. This recipe is also vegetarian and gluten free.
Read More “Roasted Cauliflower, Tomato and Goat Cheese Casserole”
This dish was a ‘throw-together-leftovers’ kind of accident I created this morning. Although, I shouldn’t say accident -it was quite tasty! Not only is this tasty, it’s also quick (took about 15 minutes with the time saver tip below) and HEALTHY.
Tried, tested and true – I’ve witnessed this broccoli recipe get sampled (and liked!) by those who had not touched broccoli since they were served it, against their will, during childhood. This is without a doubt the best broccoli recipe I have tried to date. By roasting the broccoli, you get some nice charred edges while maintaining the color and texture of the veggie. The combination of garlic, olive oil, lemon zest and juice just can’t be beat. Add the warm nutty flavor of toasted almonds and the salty melty goodness of the parmesan and there you have it. A must try!
If you’re finding that you have no time for breakfast in the morning … well this is where that excuse stops. These little guys are quick, wholesome and a tasty breakfast solution! Make a batch on sunday, have a couple for your morning meals throughout the week and freeze some for another time!
Read More “Spinach, Sundried Tomatoes and Feta Frittata Bites”
An increasingly larger percentage of the general population are reporting problems caused by gluten ingestion, whether it is due to celiac disease or gluten intolerance. What is the cause of this? Experts believe that human modification to wheat has made it better, more robust crop. However, could this modification to the wheat crop be accountable for the rise in celiac disease and gluten intolerance?
