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Appetizers

Julie-Ann’s Tomato Tart

Last summer, I had the opportunity to be the photographer for a cookbook. Not just any cookbook, but my friend’s cookbook. Meet Julie-Ann Michaud, a nutrition student and a creative and talented cook. In the last year, she put all of her love and effort into this beautiful cookbook, in which she shares creative recipes adapted for a student budget. She used ingredients offered at our local food bank in order to give simple and healthy recipe ideas to those who benefit from those ingredients. As a student, I have to say that I was very excited to be a part of this project! I’m truly honored that she asked me to be the food photographer for this book. Today, I wanted to share this project with you guys. Now, I should mention that the…

Everyday Salad with Tahini Dressing & Chickpea Croutons

Meet my go-to salad. I’ve been eating this salad almost weekly for over a year now and I never get tired of it. What does that tell you? I just love crispy chickpeas and tahini with greens. I can’t get enough of it! What I love most about this salad is that you can change it up with whichever vegetables you have on hand. Here are some of my favorites: Kale Arugula Spring mix Romaine lettuce Spinach For added crunch, I like to use: Cabbage Shredded carrots Chickpea croutons Sunflower seeds or pepita seeds You probably have some of these ingredients on hand already? I know I always have one leafy green in my fridge, a few cans of chickpeas in the pantry and mason jars full of nuts and seeds. And I almost always…

Sweet Potato & Toasted Bread Winter Salad

Finally a savory recipe!!! Have you noticed that all of my recipes were desserts lately? Chai-Spiced Cut-Out Cookies, Dark Chocolate Mint Truffles, Easy Holiday Truffles, Creamy Sugar-Free Hot Chocolate… I’m not sorry about that at all, but it would probably be a good idea to share a healthy salad recipe once in a while. I suppose. This is actually the first salad recipe I share on the blog, so it was about time! And I think it’s a great one to start with. 🙂 Being a few days away from Christmas, I still wanted to share a holiday inspired recipe. So to make this a winter salad, I decided to add warm roasted sweet potatoes, pecans, dried cranberries and a white wine vinaigrette. Those are all winter salad ingredients in my opinion. Am…

Creamy Roasted Beet Hummus

Pink hummus is so much better than regular hummus. It just is. There’s something about eating pink food that makes it so much more exciting. It would probably be a good way to convince kids to try hummus… If they love this color of course. When I was testing this recipe, I had to find creative ways to use up almost 3 cups of hummus in a week between Shaun and me. That’s a lot of hummus for two people! So not only was I dipping vegetables in it, I was making beet hummus, avocado, cheese and lettuce sandwiches every day of the week. It was an easy lunch for work and it helped me use most of it. I also love seeing the look on people’s face when they see me eating a pink…

Spiced Root Vegetable Soup

Happy Monday! How was your weekend? We had a quiet weekend at home which was a nice change. Friday night, Shaun and I went for a small hike, then we had popcorn and wine while watching a movie. My idea of a perfect fall Friday night! Saturday, I stocked the fridge, did a bit of university work and baked some pumpkin cookies (the recipe is coming to the blog SO soon!). Finally, I spent most of Sunday cooking and cleaning. I love starting a new week with a clean house and a fridge full of prepared meals. I can certainly say that it was a productive weekend! I don’t always take the time on Sundays for meal prep, but now that I’m busy with my internship from Monday to Friday, the weekend is the only time…