Curried Coconut Shrimp with Cauliflower Rice
The original recipe is courtesy of Gourmet Magazine. For all you PALEO followers, I’ve substituted cauliflower for rice, and coconut oil instead of vegetable oil. This recipe serves 2. For this...
View ArticlePork Tenderloin stuffed with Apples, Caramelized Onions and Swiss Chard
Adapted from Clean Eating Pork tenderloin is so versatile and it’s relatively easy to prepare. And there is no denying, apples and pork are a classic combination. Although I must warn, that this...
View ArticleRaw beet and zucchini salad
I love beets. I love them roasted and especially RAW. And once again, I’ve used what I have in the fridge to build this salad. Feel free to add carrots as well. INGREDIENTS: 1 red beet washed and outer...
View ArticleGrilled radicchio
Radicchio a member of the chicory family is widely used in Italian cooking. A perfect side to grilled meat, try grilling radicchio as it transforms its slightly bitter taste to a much milder and...
View ArticleAsian inspired slaw
Cool down with this Asian slaw. No cooking required, make this ahead, keep refrigerated for a few days. Add some protein, keep it simple and quick. When I’m rushed for time I add leftover shredded...
View ArticleCauliflower stands up
Cauliflower, part of the cabbage family is coming into season. So, what do you do with this head of cauliflower? It’s a blank slate and is screaming for help, so here’s one way you can help it along....
View ArticleQuinoa Cakes
Quinoa, a grain or seed? You decide. I won’t get into that. Should you eat it? YES!!! It’s so versatile and easy to cook. From sweet to savoury, on its own or added to vegetables, a little goes a long...
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