Gastropost’s food mission

You guys!!! I’ve been featured in this weeks Gastropost’s food mission “Nice and Toasty” You can see my post along with other Gastroposters at http://gastropost.nationalpost.com Thanks @gastropost for the feature!

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Cauliflower “Fried Rice”!!!

Cutting back on Carbs? I have the perfect recipe for you. Cauliflower “Fried Rice”!!! Oh yes, this dish deserves 3 exclamation marks!!! Top with your protein of choice and enjoy!

Cauliflower “Fried Rice”
Yield: 4 servings
Adapted from Domesticate-Me

Ingredients
½ Spanish onion, finely diced
2 garlic cloves, minced
¾ cup thinly sliced cremini mushrooms (about 5 whole mushrooms)
1 small red bell pepper, diced
1 small japanese eggplant, diced
½ cup grated carrot
1 cup frozen peas (or ½ cup sugar snap peas, chopped)
½ head cauliflower, florets removed
5 tablespoons soy sauce
1½ teaspoons rice vinegar
2 teaspoons fresh ginger, minced
½-1½ tablespoons Sriracha
2 teaspoons coconut oil (in solid form)
2 large eggs
2 tablespoons fresh parsley or basil, chopped
For garnish: (optional)
Scallions, thinly sliced
Instruction
Prepare all of the vegetables, keeping the diced onions and minced garlic separate from the rest of your veggies.
“Rice” your cauliflower. Place cauliflower florets in a food processor and pulse gently until the cauliflower is the size and texture of rice. If you don’t have a food processor you can use a blender and pulse on the chop setting OR use a box grater. Be careful not to over-process or grate your cauliflower too finely, or it will release too much water and get mushy when you cook it.
In a small bowl, combine the soy sauce, rice vinegar and minced ginger.
Heat two teaspoons of coconut oil in a wok or large pan until melted. Add the onions and garlic and sauté for 2-3 minutes until the onions soften and the garlic becomes fragrant. Add the mushrooms, red bell peppers, eggplant, carrot, and peas and sauté for 3-4 minutes until they are just tender.
Stir the cauliflower rice into the sauteed vegetables. Cover and cook for five minutes over medium-low heat. The cauliflower should be tender but not mushy.
Push the rice and vegetables to one side of the pan and crack two eggs in the empty space. Scramble them using a spatula until they are no longer runny. Mix the eggs into your fried rice. Add the soy sauce mixture and chopped parsley and cook for 1 minute.
Serve your cauliflower fried rice garnished with finely sliced scallions if you have them

Sweet and spicy maple-cinnamon roasted chickpeas!!

Sweet and spicy maple-cinnamon roasted chickpeas!!! Newest addition to my snack rotation. Thanks to the brilliant & healthy minds of #gretapodleski & #janetpodleski (The Looneyspoons) featured on @citylineca for these delicious crunchy goodness. You can find the recipe for this at cityline.ca/food-entertaining. A MUST TRY!

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Best Skinny Chocolate Chip Cookies you will ever try.

When I crave chocolate chip cookies and don’t want all the fat and sugar in store bought I opt to make my own. This may be the best Skinny Chocolate Chip Cookies you will ever try.

Skinny Chocolate Chip Cookies
Yield: 24-30 cookies

Ingredients:
1 ¼ cup of all purpose flour
1 teaspoon baking soda
½ teaspoon salt
4 tablespoons unsalted butter, softened at room temperature
½ cup brown sugar, firmly packed
5 tablespoons granulated sugar
1 large egg
2 tablespoons milk
1 teaspoon vanilla extract
1 cup semi sweet chocolate chips

Instructions:
1. Sift flour, baking soda and salt and set aside.
2. Add the butter, brown sugar and granulated sugar to the bowl of your stand mixer and beat on medium speed for a minute until smooth.
3. Add egg, milk and vanilla to the sugar mixture and blend until combined.
4. Add ½ cup of flour at a time.
5. Fold in the chocolate chips
6. Cover and chill the dough in the refrigerator for about 15 to 20 minutes. The longer you leave the dough in the refrigerator the better.
7. Preheat oven to 350°F
8. Drop spoonfuls of dough on a parchment lined baking sheet and bake for 8-12 minutes, until the edges are golden brown.
9. Allow cookies to cool for a few minutes and transfer them to a cooling rack for 5-10 minutes.
10. Enjoy!

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I can’t get enough this Irish Brown Bread recipe in @chatelainemag’s March issue

I can’t get enough this Irish Brown Bread recipe in @chatelainemag’s March issue. I decided to top it with mashed avocado, salt, fresh ground black pepper, poached egg, and a drizzle of hot pepper infused olive oil. Good Morning! @chatelainekitchen @tanseyclaire
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Amped up Grilled Cheese!!!

Amped up Grilled Cheese!!! (Multigrain Bread, Basil Pesto, Heirloom Tomato, Mozzarella di Bufala, panini press or use a skillet) Happy Lunching!

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Coconut Milk Chocolate Mousse!

MOOOOve over there’s a new kid in town…….Coconut Milk Chocolate Mousse!

Coconut Milk Chocolate Mousse
Yield: about 1 ¼ cups - 2 cups
(depending on the type of coconut milk you use)

INGREDIENTS
1 can of full fat coconut milk*, refrigerated overnight
3 tablespoons of cocoa powder
1-2 tablespoons of powdered sugar (amount depends on how sweet you like it.
½ teaspoon vanilla extract

*There are many different brands of coconut milk and each brand may chill differently. Brands like Thai Kitchen when chilled will separate. Open the can of coconut milk and scoop the top layer of white, coconut goodness into a mixing bowl (save the coconut water for your morning smoothie), blend on high for 15-20 seconds. If you choose a brand like Grace the coconut milk will thicken when chilled not separate. In this instance pour the entire can into a bowl and whip using a hand mixer or your stand mixer for 3-4 minutes.

DIRECTIONS
Either pour the can of chilled coconut milk or scoop the top layer of thick white chunks into your mixing bowl (depending on what brand of coconut milk you choose). Blend the chunks of coconut milk with a hand mixer or stand mixer on high speed for 15-20 seconds, just until small fluffy peaks form. Add the cocoa powder and powdered sugar, blend until combined. Add the vanilla extract and blend on high speed for 1-2 minutes, until light and creamy. Scoop the fluffy mousse into small mason jars, seal with lids and store in the refrigerator for up to three days. Enjoy!

If entertaining, add the mousse to a frosting bag with a big tip and pipe into shot glass.

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Roasted Butternut Squash Soup

This Roasted Butternut Squash Soup is simple to make, tastes delicious and is dairy-free. Doesn’t get any better then this.

Roasted Butternut Squash Soup

Prep Time: 1 hour 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour 55 minutes
Serves: 4

INGREDIENTS
3 tbsp + 1 tsp olive oil, separated
1 whole butternut squash
2 shallots, diced
2 carrots, diced
3 cups vegetable stock
½ tsp sea salt, plus more to taste
¼ tsp ground black pepper, plus more to taste
⅛ tsp ground nutmeg, plus more for garnish
½ cup almond milk

INSTRUCTIONS
Heat oven to 350 degrees.
Cut the squash in half and remove the seeds using a spoon.
Line a baking sheet with aluminum foil and place the squash, cut-side down, on one side of the sheet. Place the diced carrots on the other side of the baking sheet. Lightly drizzle the squash with 1 tbsp olive oil and drizzle 1 tsp of olive oil on the carrots. Place in the oven and roast for 40 mins. Remove the carrots from the oven and continue to cook the butternut squash for 20 minutes longer or until you can easily insert a fork into the softened flesh of the squash. Remove from the oven and allow to cool.
Once cool, scoop out the flesh of the squash using a spoon and discard the skin.
In a medium-sized pot, add the remaining 2 tbsp olive oil. Add the shallots, carrots, salt, pepper and nutmeg and saute until the shallots are tender, about 3-5 minutes. Then, add the squash and cook for an additional 5 minutes.
Add the vegetable stock and bring the mixture to a boil. Once boiling, reduce heat to a low-medium and simmer, about 8-10 minutes.
Using a blender, food processor or immersion blender, puree the mixture until completely smooth. Once smooth, return to the pot to medium-high heat and add the almond milk. Heat mixture until hot, but not to a boil.
Add salt and/or pepper to taste as needed.
For garnish, drizzle 1-2 tbsp almond milk and a dash of nutmeg, if desired

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In my best Oprah voice “you get to eat chili, and you get to eat chili

In my best Oprah voice “you get to eat chili, and you get to eat chili, WE ALL GET TO EAT CHILI!!!” This is how excited I am about this bowl of WHITE CHICKEN CHILI. It’s quick, easy, and D-Lish!

White Chicken Chili
Prep Time: 20 minutes
Cook Time: 36 minutes
Yield: 4-6 Servings

Ingredients
1 lb boneless skinless chicken breasts, diced into ½-inch pieces
1 small onion, diced
1 tbsp olive oil
2 cloves garlic, finely minced
3 ½ cups chicken broth
1 fresh green chili, seeds removed and finely chopped
1 ½ tsp cumin
¾ tsp paprika
½ tsp dried oregano
½ tsp ground coriander
¼ tsp cayenne pepper
salt and freshly ground black pepper, to taste
1 cup (8 oz) light cream cheese
1 ¼ cup corn (fresh or frozen)
2 (15 oz) cans cannellini beans (white kidney beans), drained and rinsed
Optional toppings, for serving:
Fresh lime juice
Fresh cilantro, chopped
Shredded Monterrey Jack cheese
Tortilla chips

Directions
Heat olive oil in a large dutch oven over medium-high heat. Once oil is hot add chicken, onion and saute until chicken is no longer pink, about 6 minutes. Add garlic and saute 30 seconds longer. Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat and simmer 15 minutes.
Add light cream cheese and stir until all the little bits of cheese melt and look creamy and smooth. Stir in corn, and 1 15 oz can of Cannellini beans, then pour ¾ of the other can of beans along with ¼ cup broth from the soup in a food processor or blender and purée. Add bean mixture to soup along with remaining ¼ can of beans. Simmer about 15 minutes longer. Optional: Mix in fresh lime juice and serve with Monterrey Jack cheese, chopped cilantro and tortilla chips for dipping.

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Crunchy Crust Mac and Cheese

Crunchy Crust Mac and Cheese, yes please! I chose to use rotini in place of macaroni simply because the cheesy sauce wraps around each rotini and the spiral hangs onto it.This dish is also delicious as leftovers. Pack it for lunch 😊

Crunchy Crust Mac and Cheese

Yield: 6-8 servings

Ingredients
1 box (375g) whole grain Rotini
4 tbsp olive oil, divided
6 tbsp Panko bread crumbs
4 tbsp flour
1 tsp paprika
1 tsp salt
½ tsp black pepper
4 cups skim milk
1 cup shredded, reduced-fat Cheddar cheese

1. Preheat the oven to 350°F. Coat an 10-inch x 10-inch baking dish with grape seed oil or any high heat oil spray.
2. Bring a pot of water to a boil, and cook the rotini according to package directions. Drain, rinse with cold water and drain again. Set aside. Combine the bread crumbs and 2 teaspoons oil in a small bowl. Stir with a fork to evenly coat the crumbs with oil.
3. Add the remaining 3 tablespoons plus 1 teaspoon of oil to a large saucepan. Set over medium-high heat. Whisk in the flour, paprika, salt and pepper until smooth. Add the milk, whisking constantly. Cook, whisking, for about 5 minutes, or until thickened. Remove from the heat. Stir in the cheese until it melts. Stir in the rotini. Pour into the baking dish. Top evenly with the bread crumb mixture.
4. Bake for 15 minutes or until bubbling and golden. Allow to sit for 10 minutes before serving.

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Deconstructed Cabbage Rolls

It’s Monday! ….. wait, is the ! too much? Well, I’m excited because I’ve got the perfect no fuss, ready in 30 minute meal “DECONSTRUCTED CABBAGE ROLLS” AAAAAND you’ll have plenty for lunch the next day!! So this recipe makes it a !!! type of day …. Right? 😊👍

Deconstructed Cabbage Rolls

Ingredients

1 pound lean ground beef
1 onion, chopped
½ - 1 head cabbage, chopped
1 tablespoon olive oil
1 clove garlic, minced
1 (14.5-oz) can diced tomatoes
1 (8 oz) can tomato sauce (I use home made tomato sauce, you can use a low sodium, no sugar added brand)
salt and pepper, to taste
Instructions

In a large pan, brown ground beef. Add onion and continue cooking until translucent. Drain extra fat in the pan. Return ground beef to the pan, add garlic and continue cooking for 1 minute.
Add olive oil, cabbage, tomatoes, tomato sauce, salt and pepper to the meat mixture and stir to combine. Cover and simmer about 20 - 30 minutes until the cabbage is soft.
Serve and enjoy!

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Spicy Sweet Potato Wedges

Spicy Sweet Potato Wedges. Enough said 😄👌

Prep Time: 10 min
Cook Time: 35 min
Ready in: 45 min
Yield: 4-6 servings

Ingredients
2-3 pounds sweet potatoes
2 tablespoons olive oil
½ teaspoon garlic powder
1 ½ teaspoons dried parsley
¼ teaspoon cayenne
½ teaspoon paprika
1 teaspoon salt
¼ teaspoon pepper

Directions
Preheat the oven to 450°F
Clean the potatoes and slice the sweet potato into even wedges an place in a large bowl.
Pour the olive oil and spices over the sweet potato wedges. Use your hands to coat the sweet potatoes with the olive oil and spices.
Pour the seasoned sweet potatoes onto a rimmed cookie sheet and place in the oven for 20 minutes, take them out of the oven and flip them, place them back in the oven and bake for another 10 – 15 minutes.
NOTE: The baking time will vary depending on how big your wedges are. If you want them crispier, just bake them for a few minutes longer.

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Chicken Avocado Wraps

Easter weekend’s got you like “ugh, can’t eat another bite”….over indulged a bit too much on chocolate? It’s okay, bring this for lunch tomorrow. You’ll thank me later 😊👍

Chicken Avocado Wraps

Ready in: 20 minutes
Serves: 4

Ingredients
1 cup shredded cooked rotisserie chicken or pre cooked chicken breast cut into small cubes
1 ½ avocados, hollowed and cut into small pieces
½ cup plain Greek yogurt
1 teaspoon fresh parsley, finely chopped and divided
½ teaspoon sea salt
½ teaspoon crushed garlic
12-15 cherry tomatoes, quartered
4 ounces Gruyere cheese
Juice from half a lemon
4 whole grain wraps
1 tsp. extra virgin olive oil

Instructions
Place 1 ounce of Gruyere cheese onto each whole grain wrap.
In a small bowl, combine Greek yogurt garlic and salt. Set aside.
In a medium size bowl, combine avocado, tomatoes, lemon juice, and half of the Parsley. Set aside. In a skillet, brown the cooked chicken with the olive oil over medium heat for 3-4 minutes. While cooking, sprinkle with the remaining half of the parsley.
Remove from heat and add ¼ of the chicken to each pita.
Top the chicken with a drizzle of the yogurt mixture followed by a large spoonful of the avocado mixture.
Wrap, roll and serve.

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Sautéed Asparagus and Peas

Spring has sprung and so have these veggies. Straight from the fridge right into this pan.

Sautéed Asparagus and Peas
Servings: 4
Total Time: 15 Minutes

Ingredients
2 tablespoons olive oil
1 shallot, finely chopped
1 garlic clove, minced
1 bunch asparagus spears, ends trimmed, cut into 1-½-inch pieces on a diagonal
1 cup thawed frozen peas
Salt
Freshly ground black pepper

Instructions
Heat the olive oil in a medium to large frying pan over medium-low heat. Add the shallots and cook, stirring frequently, until soft and translucent, 4-5 minutes.
Add the asparagus, ¼ teaspoon salt and freshly ground black pepper to taste. Continue cooking over medium-low heat, stirring frequently trying not to burn the shallots, for about 5 minutes or until tender-crisp. Add the peas and cook about one minute more until the peas are warmed through. Add a little more salt and pepper if needed and serve.

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Blueberry Spinach Smoothie

We’ve all heard about antioxidants and how beneficial they are to our health but what are antioxidants? Antioxidants can neutralize the process of oxidation and cellular damage which contributes to aging and disease. Blueberries and spinach are both antioxidant-rich foods so start your day with this smoothie and be on your way to a healthy, energy packed day.

Blueberry Spinach Smoothie
Serving: 1

Ingredients
-1 ½ cups frozen blueberries
-½ frozen banana
-1 cup raw spinach
-1 scoop whey isolate protein powder
-1 cup unsweetened almond milk
-1 tablespoon honey
-1 tablespoon flaxseed oil
-½ cup ice cubes (optional)

Place all ingredients in the blender. Liquefy, pour in a cup and enjoy!

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