As you guys know I’m a sucker for leftovers. Well more accurately I’m a sucker for not throwing perfectly edible things in the trash, having nourishing dishes ready to go, and using up as much of the plant or animal as possible for maximum nutrient density and minimal waste. Because of this the week following Thanksgiving is basically my dreamland play time. I take that whole roasted delicious bird and concoct as many fun and creative ways I can to use up every last inch of turkey, as well as the thanksgiving east leftover and any other scraps that were accumulated in the aftermath. Pulled turkey tacos and chili, bone broth and other soup for days, and of course this little crowd pleaser…
Read moreSimple Easy Coq au Vin
Boeuf bourguignon, ratatouille, coq au vin…these traditional French foods may seem intimidating to the home cook thinking they can only sample the warming flavours in Parisian bistros, but the truth is they’re simply just big ol’ slow-cooked one-pot-wonder stews…Seriously you guys, it doesn’t get easier…and tastier…than the above, and today we’re exploring one of my faves, coq au vin…
Read moreRoot Veggie Latkes with Honey Spiced Sautéed Apples and Greek Yogurt
You guys have probably figured out by now that I love me some fats. Fats are an integral part of our diet – they are a slow burning and long lasting energy source, help with inflammation control and management, improve cognitive function, contribute to heart health, and are integral to hormone balance. In fact, every single cell in our body is made up of something called a phospholipid bilayer (lipids being fats), and therefore are a major component to literally the structure of our entire body and existence...
Read moreSpiced Spatchcocked Chicken with Apricots, Prunes, and Olives
As you may recall in my post about roasting chickens, I’m a big fan of cooking up the whole bird instead constantly buying only the popular cuts. For more on why this is, read the full thing here. But if you’re thinking to yourself, “I’m hungry now” and simply can’t wait an hour and a half for your clucker to cook through, this might be a solid option for you...
Read moreSimple Roast Chicken with Lemon & Herbs (Plus Carving Tips)
Roasting a whole chicken may seem daunting at first. I mean, you hear countless stories regaling the horrors of roasting the infamous Thanksgiving turkey, popping any whole bird in the oven should be a task reserved for the brave! But I promise you, roasting a chicken is nothing like roasting a turkey. And in all honesty, roasting a turkey isn’t that hard either, but we’ll touch on that another day…
Read moreCoconut Cilantro Lime Baked Chicken Breasts
This right here, is one of my faves, and evidently, is one of my clients’ faves too. With just a few ingredients, and even fewer steps, you turn an otherwise bland chicken breast into a tasty and satiating topper for your veggies, salad, and bowls...
Read moreBaked Chicken Thighs with an Apricot-Thyme Glaze
Don’t be turned off by the title - this super simple week-day saver recipe is as easy as it is delicious. In fact, it’s not only easy, but extraordinary versatile! If you can’t find a good apricot jam or compote, simply sub with some other sweet-spread (I’m a personal sucker for Oregon grape jelly). Don’t have thyme in your pantry? Sub with basil, or rosemary! Essentially all this recipe is showing you is that slathering your bird with whatever preserve and herbs you have lying around is one of the quickest ways of turning an otherwise bland baked protein into an exciting burst of flavour, with no more effort than it takes to butter a piece of toast...
Read moreRecovery Cookies
Wanting to make some grain-free, dairy-free treats, that also worked to reduce inflammation and aid in tissue recovery from the wounds of the C-section, I constructed my client some anti-inflammatory recovery cookies, and man are they tasty! My client even mentioned to me that they were the perfect thing to munch on during those middle-of-the-night feedings when baby is needing a snack of his own...
Read moreBuzz Words Defined: A definition of “organic”, “local”, “seasonal” and “pasture-raised” foods, and why I prefer them
Organic, local, seasonal, free-range, grass-fed, pasture-raised – these words are thrown around a lot. Is it about marketing? Trendiness? Are they just buzzwords? Nope! Choosing organic, local, seasonal and free-range ingredients actually makes a difference for the taste, your personal health, and the betterment of this beautiful planet we live in. And here's why…
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