Vegetarian

6 04, 2018

Spinach and Feta Pie

2018-06-04T14:34:06+00:00 April 6th, 2018|Recipes|

An absolute classic. You can adjust this spinach and feta pie by making the recipe with or without a crust. Both are perfect for dinner tonight! Ingredients: Grain Free Pie Crust 150 g almond flour 1 egg 1 tbsp coconut flour Salt and pepper Spinach and Feta Pie Filling 500 g spinach 6 medium eggs ½ onion 250 g cream cheese 250 g feta Handful fresh mint Salt and pepper Instructions: Grain Free Pie Crust • Mix all the ingredients together with a fork. • Grease and line a 24cm/ 9.5 inch pie dish. • Place the pie crust mixture [...]

9 02, 2018

Tabbouleh Salad

2018-06-04T14:34:07+00:00 February 9th, 2018|Recipes|

Cauliflower makes a great low carbohydrate alternative to bulgur wheat in this fresh and tasty salad. Ingredients: 2 cups packed parsley, chopped 1 cup green onion, chopped 1 cup tomato, seeds removed and diced 1 green bell pepper, diced 1 cup cauliflower, riced (place raw cauliflower in a food processor and pulse until it resembles rice) 2 tbsp extra-virgin olive oil 2 tbsp fresh lemon juice ½ tsp sea salt ¼ tsp pepper Directions: Gently combine all ingredients. Adjust salt, pepper, and lemon juice to taste. Makes 8 servings; count each as 1 serving of fat. Recipe courtesy of "Paleo [...]

15 12, 2017

Christmas Morning Frittata

2018-06-04T14:34:08+00:00 December 15th, 2017|Recipes|

Ingredients: 1 medium onion, chopped 1 medium green pepper, chopped 1 garlic clove, minced 2 tablespoons butter ½ cup chopped tomatoes ¼ cup minced fresh parsley 5 eggs, lightly beaten 2 cups (8 ounces) shredded mozzarella cheese 1 teaspoon Worcestershire sauce 1 teaspoon salt ½ teaspoon pepper Directions: • Heat oven to 350°F. • In a skillet, sauté the onion, green pepper and garlic in butter for 5 minutes or until tender. Remove from the heat. • Stir in tomatoes and parsley; set aside. • In a large bowl, combine the remaining ingredients. • Stir in reserved vegetables. • Pour [...]

14 07, 2017

Avocado, cucumber, tomato and red onion salad

2018-06-04T14:34:11+00:00 July 14th, 2017|Recipes|

Ingredients: 1 English cucumber, halved and sliced into half moons 4 heirloom or Roma tomatoes, cut into large chunks 3 ripe avocados, peeled and cut into large chunks 1 cup thinly sliced red onion ¼ cup roughly chopped fresh basil 2 tablespoons red wine vinegar 2 tablespoons extra virgin olive oil Salt and black pepper to taste Directions: In a large bowl, add all ingredients from cucumber to olive oil. Season to taste with salt and pepper. Mix well and serve, or store in an airtight container for later. Makes 4 servings; count each serving as 3 fats. Recipe courtesy [...]

7 07, 2017

Easy Classic Deviled Eggs

2018-06-04T14:34:11+00:00 July 7th, 2017|Recipes|

Deviled eggs make a delicious and healthy snack- perfect with summer salads, or for picnics and potlucks. Ingredients 6 hard-cooked eggs, peeled and cut lengthwise ¼ cup Mayonnaise or Salad Dressing ½ teaspoon dry ground mustard ½ teaspoon white vinegar ? teaspoon salt ¼ teaspoon ground black pepper Paprika for garnish Cooking Instructions Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard powder, vinegar, salt and pepper and mix thoroughly. Fill the empty egg whites with the mixture and sprinkle lightly with paprika. Cover lightly with plastic wrap and refrigerate for [...]

30 06, 2017

Curried Lime Cauliflower Bites with Curry Mayo

2018-06-04T14:34:11+00:00 June 30th, 2017|Recipes|

Ingredients: ½ head cauliflower, cut into bite sized florets 1 teaspoon oil Juice from ½ lime 1 teaspoon curry powder ¼ teaspoon cumin powder ¼ teaspoon coriander powder ¼ teaspoon turmeric ¼ teaspoon cayenne powder ¼ teaspoon sea salt For the curry mayo: ¼ cup mayonnaise* (NOT Miracle Whip!) 1 teaspoon curry powder ¼ teaspoon cayenne powder ¼ teaspoon turmeric ? teaspoon sugar A pinch of sea salt Instructions: ? Preheat your oven to 425 degrees. Line a baking sheet with parchment paper. ? Place the cauliflower florets in a medium sized bowl and pour over the oil and lime [...]

9 06, 2017

Tofu Breakfast Scramble

2018-06-04T14:34:12+00:00 June 9th, 2017|Recipes|

A delicious vegetarian start to the day – carnivores will enjoy this as well, or could substitute eggs for the tofu. INGREDIENTS: 2 cups halved cherry tomatoes ¼ cup red onion, finely diced ¼ cup cilantro, finely chopped 2 tbsp. lime juice 1 jalapeno, seeded and finely diced ½ tsp salt 1 tbsp. olive oil 1 package firm or extra firm tofu, drained well (350g) 1 can black beans, drained and rinsed 1 ripe avocado, pitted, peeled and chopped METHOD: • Heat the olive oil in a skillet over a medium-high heat. Add crumbled tofu to skillet and cook, stirring [...]

7 04, 2017

Sicilian Eggplant with Ricotta Salata

2018-06-04T14:34:15+00:00 April 7th, 2017|Recipes|

Recipe and photo courtesy of Food and Drink Magazine, Holiday 2010. Ingredients: • 2 lbs eggplant, cut into ¾-inch cubes • 2 tbsp olive oil • 2 tbsp chopped onion • 1 can (796mL) Italian tomatoes, coarsely chopped with their juices • 1 tsp chopped garlic • ½ tsp hot pepper flakes • 3 tbsp shredded basil leaves • Salt and freshly ground pepper • 6 oz ricotta salata or 6 oz grated parmesan cheese Directions: 1. Salt eggplant and let sit in a colander for 30 minutes or until juice leeches out. Use paper towels to pat dry. 2. [...]

17 03, 2017

Asparagus, Tomato and Spinach Frittata

2018-06-04T14:34:15+00:00 March 17th, 2017|Recipes|

Ingredients 1 tbsp. olive oil 1 small bunch asparagus, ends trimmed, chopped into 1” pieces (about 2 cups) 1 cup cherry or grape tomatoes, halved 1 garlic clove, minced 1 packed cup baby spinach leaves, torn into pieces 5 large eggs ½ cup grated cheese (cheddar, parmesan or whatever you prefer) Salt and pepper to taste Cooking Directions Preheat the oven to 375 degrees F. Pour oil into a 10-inch ovenproof skillet and set it over medium heat. Sauté the asparagus for 2-3 minutes, then add the tomatoes and garlic to the pan and cook until the tomatoes release their [...]

9 12, 2016

Artichoke and Spinach Dip

2018-06-04T14:34:17+00:00 December 9th, 2016|Recipes|

Ingredients: 14 oz. (390g) canned artichoke hearts, drained 3 scallions, cut into 1 inch lengths 8 oz. (225g) cream cheese, softened 1 Cup grated Parmesan cheese ½ Cup mayonnaise 10 oz. (280g) frozen chopped spinach, thawed and very well drained Method: • Throw all ingredients except the spinach into a food processor and pulse until the artichokes and the scallions are chopped up. Add the spinach and run just long enough to blend it in. • If you want to serve this as a hot dip, spread it in a casserole dish, sprinkle the top with a little paprika and [...]

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