Remember old-school stuffed mushroom caps? You know, the ones loaded with breadcrumbs and cheese? Feeling a bit nostalgic as 2016 was winding down, I thought I'd make some mushroom caps stuffed with something a tad more nourishing than the beleaguered bread crumb. Enter quinoa. A key...
Robb's sister, Heather, recently gifted us with some black bean pasta. It's a terrific gluten-free, high-protein option for pasta lovers. The box that it came in had a yummy sounding recipe, which we used as inspiration for this week's recipe. Of course, I couldn't leave...
We love soup. We especially love soup on cold winter days. Being the fortunate recipients of organic produce that is delivered to our door, we have abundant opportunities to experiment in the kitchen. We have both always enjoyed creamy, rich potato leek soup. Many of the...
We love energy bars at our house. We love them so much we'll often make up a batch with whatever we have on hand. This can be problematic, especially if Robb is behind the wheel operating the food processor. Like a tortured artist, he throws...
On my longer days at the studio, I try to make something substantial and healthy in our kitchen upstairs. Unfortunately, there were slim pickings in the fridge. Some romaine, celery and zucchini that were barely holding on, and an avocado on the brink of turning....
As many of you know, we enjoy receiving organic produce from two local delivery services: Organicslive, and The Kitchen Garden Farm. They are both locally owned and operated, and we are impressed with their dedication to serve their customers well. Our most recent delivery included lots of root vegetables:...
We went to visit Ben on the weekend and dine in the exceptional, student-run restaurant, Bench Mark, located on the Niagara College campus. We shared their beet hummus, which was delicious and gave me an idea for this week's recipe. It's the perfect time of...
Smoothies are an incredibly efficient method of ensuring you get lots of plant-based nutrition in your diet. They take minutes to make, and they can be enjoyed throughout the day. As many of you can attest, I am often, if not usually, found with a...
Quinoa My favourite way to cook quinoa begins with rinsing it really, really well. If the package says "pre-rinsed", don't believe it. Rinsing well makes all the difference - trust me! I then like to melt a little coconut oil in our cast-iron pan and lightly toast...
One of my favourite things about autumn is the return of fresh, crisp apples! A popular treat at our house is apple crisp. We love how fragrant apple crisp makes the house smell - warm and welcoming. I wanted to experiment with baking apples, but wasn't interested...
So do you ever feel we're trading one problem for another? We get so fearful of germs that we willingly lather our bodies with harmful chemicals that, in the longterm, may be more detrimental...
At the risk of dating myself, quinoa is to millet as Marcia is to Jan. It's "quinoa quinoa quinoa" all the time. You'd think there was no other seed/grain worthy of considering. While I love quinoa, and use it regularly, you might want to consider adding...