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Goat's Cheese Caprese

7/31/2017

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Goat's Cheese Caprese w Pesto Vinaigrette

Prep Time: 10 Min

Whisk together the pesto, lemon juice, and EVOO. Set aside.

Use an ice cream scoop to press the goat’s cheese into forming a more circular shape. Drop the goat’s cheese into the center of your dish and arrange desired amount of fresh basil around the cheese.

Place the tomatoes around the cheese on top of the basil leaves. Drizzle your vinaigrette over the dish making sure to get some on the goat’s cheese. Sprinkle the dish with sea salt and sprinkle some pepper flakes over the cheese.

Serve and ENJOY!

Grocery List

3 Tbsp. Goat’s Cheese
Grape Tomatoes, halved
Fresh Basil
1 Tsp. Pesto
½ Lemon
3 Tbsp. EVOO
Sea Salt
Pepper Flakes

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Raw cauliflower is extremely good for you especially considering a lot of the cruciferous veggie's cancer fighting antioxidants are available when raw. Eating enough raw cauliflower can be difficult if you don't know how you want to enjoy it aside from dipping it in some kind of dressing.

In comes my cauli and tomato salad. The cauliflower makes the salad a bit heartier and more substantial leaving you feeling satisfied for even longer. I've dressed the salad in one of my favourite combinations of flavours, pesto and lemon, for a refreshing and flavourful bite every time.

Hope you guys enjoy!

Cauli & Grape Tomato Salad

Prep Time: 15 Min

Whisk together the EVOO, pesto, lemon juice, and sea salt in a small bowl. Set aside.

In a medium sized mixing bowl, add all of the veggies and cheese. Pour the dressing over the salad and add the lemon zest & cracked pepper to taste. Toss to combine.

Transfer to a serving bowl and ENJOY!

Grocery List

½ Large Head Cauliflower, chopped into smaller florets
1 pint Grape Tomatoes, halved
1 Red Onion, diced
1 Bell Pepper, diced
130g container Bocconcini, halved
2 ½ Tsp. Pesto
¼ C EVOO
1 Lemon zested, ½ the juice
¼ Tsp. Sea Salt
Cracked Pepper
¼ C Fresh Parsley, chopped

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Creamy Rotini with Sliced Brussel Sprouts & Fresh Peas

7/24/2017

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Creamy Rotini with Sliced Brussel Sprouts & Fresh Peas

Prep Time: 20 Min

Cook Time: 20 - 25 Min

Bring a large pot of cold water to a boil on medium high heat. Season liberally with sea salt, reduce heat, and cover until needed.

Set a large frying pan to medium heat. Once heated, add the EVOO, butter, pepper flakes, and a good pinch of salt. Stir and cook 4 – 5 minutes.

Add the pasta to the boiling water and cook to al dente according to package directions.

Add the sliced garlic to the onions and stir. Continue cooking 2 – 3 minutes.

Grocery List

4 C Dry Rotini Pasta
3 Tbsp. Unsalted Butter
2 Tbsp. EVOO
1 Tsp. Red Pepper Flakes
5 cloves Garlic, crushed & sliced
15 – 20 Brussel Sprouts (3 ½ C Sliced using food processor)
1 C Fresh Peas
1 C Whipping Cream
¼ C Fresh Parsley, chopped
1/4 C Grated Parmesan
1 heaping Tbsp. Pesto
1 C Pasta Water
Sea Salt / Cracked Pepper

Add the brussel sprouts, stir, season with sea salt, and cover. Cook 4 – 5 minutes.

Pour in the whipping cream and add the peas. Cover and continue cooking 2 – 3 minutes. Remove cover and simmer stirring regularly for 3 minutes.

Strain the pasta into the sauce along with (up to) 1 C pasta water. Season with sea salt and cracked pepper to taste and cover. Reduce heat to medium low and keep covered for 2 – 3 minutes.

Remove from heat and stir in the pesto, parmesan, and fresh parsley. Taste and adjust salt / pepper if desired.

For service, garnish each serving with fresh parsley and additional parmesan if desired. ENJOY!

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Chickpea & Fava Bean Coconut Curry *Vegan

7/19/2017

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Chickpea & Fava Bean Coconut Curry

Prep Time: 15 Min

Cook Time: 30 - 35 Min

Start melting the coconut oil in a large, non stick pan on medium heat. Once melted, add the onions, celery, bell pepper, and a pinch of sea salt / cracked pepper. Cook 4 – 5 minutes stirring occasionally.

Stir in the garlic and continue cooking another 2 minutes. Pour in the vegetable stock and bring to a boil. Once boiled, add the chickpeas, fava beans, and all spices including ½ tsp. sea salt. Reduce heat to medium low, cover, and simmer 10 – 12 minutes.

Pour in the coconut milk and stir to combine. Simmer uncovered 10 – 12 minutes until sauce has reduced slightly. Taste and adjust seasonings if desired.

For service, ladle the curry over a bed of cooked brown rice and garnish with a drizzle of coconut milk and sliced green onions. ENJOY!

Grocery List

1 Tbsp. Coconut Oil
1 Yellow Onion, diced
2 stalks Celery, diced
1 Yellow Bell Pepper, diced
2 cloves Garlic, crushed & pressed / minced
1 ½ C Low Sodium Vegetable Stock
540ml can Fava Beans, drained & rinsed
540ml can Salt Free Chickpeas, drained & rinsed
4 Tsp. Curry Powder
1 Tsp. Ground Turmeric
1 Tsp. Garlic Powder
1 Tsp. Ground Cumin
½ Tsp. Ground Coriander
½ Tsp. Onion Powder
½ Tsp. Chili Powder
540ml can Full Fat Coconut Milk
½ C Frozen Peas
Sea Salt / Pepper
Green Onions - Garnish

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Pesto Veg Tortellini

7/17/2017

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Pesto Veg Tortellini

Prep Time: 15 Min

Cook Time: 17 Min

Fill a large pot ¾ the way full with cold water. Place on the burner at medium high heat and cover. Once boiled, season liberally with sea salt and leave covered until needed.

Begin melting the butter in a large frying pan. Once melted, add the EVOO and wait for bubbling. Add the onions, peppers, pepper flakes, and a good pinch of sea salt. Sautee 5 – 6 minutes stirring occasionally.

Stir in the garlic and another pinch of sea salt. Continue cooking 2 minutes.

Add the tomatoes, artichokes, and 2 Tbsp. pesto. Stir to combine everything, cover, and cook 4 – 5 minutes stirring occasionally.

Grocery List

2x 250g Olivieri 3 Cheese Tortellini
2 Tbsp. Unsalted Butter
2 Tbsp. EVOO
½ Red Onion, sliced
1 Bell Pepper. Diced
2 cloves Garlic, crushed & minced
1 C Cherry Tomatoes, halved
170ml jar Marinated Artichokes, chopped
½ Tsp. Red Pepper Flakes
3 Tbsp. Pesto
1/3 C Pasta Water
2 Tbsp. Grated Parmesan
Sea Salt
Fresh Basil - Garnish

While completing step number 4, add the pasta to the boiling water. Stir and cook according to package directions. Make sure to undercook by a minute or so to accommodate for mixing in the sauce.

Once the pasta has cooked, use a slotted spoon to transfer the pasta directly into the pan with the sauce. Scoop out 1/3 C pasta water and add it to the pasta along with the last tablespoon of pesto and a final pinch of sea salt. Cover and cook 1 – 2 minutes,

Remove from heat and stir in the parmesan cheese. Taste and adjust seasonings to taste.

Finish with a garnish of fresh basil and a drizzle of EVOO. ENJOY!

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3 Cheese stuffed Zucchini with Marinara Rotini

7/12/2017

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3 Cheese Stuffed Zucchini with Marinara Rotini

Prep Time: 35 Min

Cook Time: 40 - 45 Min

Fill a medium sized pot with cold water and set to medium high. Bring to a boil and add the zucchini. Boil roughly 10 minutes until tender. Strain and cool.

**Begin next step as water comes to boil in step 1

Fill a large pot with cold water and set to medium high. Once boiled, season liberally with sea salt and cover until needed.

Combine tomatoes, EVOO, garlic, basil, pepper flakes, tomato paste, dried oregano, and sea salt in a food processor. Blend until mostly blended but some chunks remain.

In a small frying pan, add a tbsp. of EVOO and set to just below medium. Add the yellow onion and a pinch of sea salt. Cook 3 – 4 minutes stirring occasionally. Add the blended sauce and stir. Bring to a boil and once boiled, add the sugar, reduce heat to medium low, and simmer 15 minutes.

Preheat oven to 375 F

Once the zucchinis are cooled, slice them in half lengthwise and scoop out the pulp. Spoon the ricotta filling evenly between the six zucchini boats. Use your fingers to flatten the filling down and even it out.

Ladle one or two scoops of sauce into the bottom of a 1 ½ qt. baking dish. Place the zucchini boats in the dish and sprinkle with salt and the 2 tablespoons of parmesan. Place into the oven to bake for 15 – 20 minutes.

While the zucchini bakes, add the pasta to the boiling, salted water and cook according to package directions. Strain the cooked pasta into a large mixing bowl. Add a scoop of pasta water to the remaining marinara sauce and pour it over the pasta. Toss to thoroughly combine.

To finish the zucchini, set the oven to BROIL at 500 F for 3 – 4 minutes until lightly browned on top. Remove from oven and set onto a wire cooling rack.

For service, enjoy a few scoops of pasta with a cheesy boat on the side or slice the boats and serve them over the pasta. ENJOY!

Grocery List

3 Zucchinis
5 C Dry Rotini Pasta
2 Tbsp. Grated Parmesan

MARINARA SAUCE

796ml can San Marzano Tomatoes
¼ C EVOO
3 cloves Garlic, crushed
5 large, Fresh Basil leaves
¼ Tbsp. Red Pepper Flakes
1/2 Tbsp. Tomato Paste
1/2 Tbsp. Dried Oregano
½ Tsp. + Sea Salt
¼ Tsp. Sugar
Yellow Onion, diced

3 CHEESE FILLING

1 C Ricotta Cheese
1 C Mozzarella, shredded
1 Tbsp. Grated Parmesan
2 cloves Garlic, crushed & minced / pressed
1 Tsp. Dried Basil
1 Tsp. Dried Oregano

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Cauliflower & Bean Chili

7/10/2017

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Cauliflower & Bean Chili

Prep Time: 20 Min

Cook Time: 40 - 45 Min

In a medium sized pot, start heating the EVOO on medium heat. Once heated, add the onion, celery, bell pepper, pepper flakes, and a good pinch of salt. Stir and cook 7 – 10 minutes until veggies are fairly cooked down and tender.

Pour in the tomatoes, chilis, vegetable stock, and cauliflower. Season with another pinch of sea salt and stir. Allow the chili to come to a boil (2 – 3 minutes) before reducing the heat to medium low, stirring in the spices, and adding the cauliflower. Cover and simmer 15 – 20 minutes.

Remove the cover and simmer 5 – 10 minutes until sauce has slightly reduced. Taste and adjust salt if desired.

Serve and ENJOY!

Grocery List

3 Tbsp. EVOO
1 Red Onion, diced
1 Bell Pepper, diced
4 stalks Celery, diced
1 Heaping Tsp. Tomato Paste
796ml can Diced Tomatoes
Can Green Chilis
1 C Low Sodium Vegetable Stock
½ Head Cauliflower, chopped into smaller florets
1 ½ C Canned Beans, drained & rinsed (Chickpeas, Black Beans, Kidney Beans etc)
½ Tsp. Red Pepper Flakes
2 Tsp. Chili Powder
1 Tsp. Cumin
1 Tsp. Garlic Powder
½ Tsp. Ginger Powder
½ Tsp. Onion Powder
½ Tsp. Dried Marjoram
Sea Salt

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Roasted Cauliflower Steaks

7/5/2017

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Roasted Cauliflower Steaks

Prep Time: 10 Min

Cook Time: 40 - 50 Min

Preheat oven to 425 F

Whisk together the EVOO and seasonings in a small bowl. Remove the leaves and place the cauliflower on a baking sheet. Use a basting brush to coat the entire cauliflower in the seasonings. Season liberally with sea salt as well.

Place the cauliflower into the oven to bake for 20 minutes. Remove and baste again until the seasoned oil is gone. Return the cauliflower to the oven to bake for 25 – 30 minutes.

Remove and transfer the cauliflower to a cutting board. Cut the cauliflower into equal sized slices and season the slices with sea salt.

Serve with a side of veg and/or mashed potatoes for a delicious meal. ENJOY!

Grocery List

1 Medium Sized Head of Cauliflower
¼ C EVOO
½ Tsp. Cumin
½ Tsp. Garlic Powder
¼ Tsp. Chili Powder
¼ Tsp. Ground Coriander
¼ Tsp. Red Pepper Flakes
Sea Salt

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Mediterranean Panzanella Salad

7/3/2017

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Mediterranean Panzanella Salad

Prep Time: 15 Min + Overnight for Bread

Prepare your bread the night before. Leave the focaccia out overnight to get nice and hard on the outside. It will still be slightly fresh on the inside but that’s ok.

**Any crusty loaf of bread will do.

Chop the bread into large cubes and add them to a mixing bowl. (You should have approximately 5 – 6 cups cubes bread.)

Add the cucs, onion, pepper, olives, fresh oregano and thyme, and fresh parsley. Toss and move on to the dressing.

In a small bowl, add the red and white wine vinegar, lemon juice, garlic, salt, garlic powder, pepper flakes, pepper, and EVOO. Whisk until fully combined.

Pour half the dressing over the salad and toss. Pour remaining dressing over the salad and give one final toss.

Enjoy immediately or refrigerate until meal time. Panzanella salad is best enjoyed the same day but can be enjoyed 1 – 2 days after. Bread will become slightly mushy and salad will become dry after that time.

Grocery List

1 Loaf stale Focaccia Bread, cut into large cubes
1 English Cucumber, halved and sliced
1 Red Onion, chopped
1 Yellow Bell Pepper, chopped
¼ C Sliced Black Olives
¾ C Feta Cheese, cut into ½” cubes
1/3 C EVOO
1 ½ Tbsp. Red Wine Vinegar
1 Tbsp. White Wine Vinegar
Lemon, juiced
¼ C Fresh Parsley, torn
1 Tsp. Fresh Oregano
5 – 7 sprigs Fresh Thyme, leaves only
3 cloves Garlic, crushed & pressed / minced
½ Tsp. Red Pepper flakes
½ Tsp. Sea Salt
½ Tsp. Garlic Powder
½ Tsp. Cracked Pepper

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R E C I P E S

Goat's Cheese Caprese

Cauli & Grape Tomato Salad

Creamy Rotini with Sliced Brussel Sprouts & Fresh Peas

Chickpea & Fava Bean Coconut Curry *Vegan

Pesto Veg Tortellini

3 Cheese stuffed Zucchini with Marinara Rotini

Cauliflower & Bean Chili

Roasted Cauliflower Steaks

Mediterranean Panzanella Salad

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