It’s September- and I LOVE September. Still have the longish days, the weather is mild and it’s back to school time! Even though I no longer go back to school, this is still the time where I start new routines and classes. I’ve recently decided to go back to the foods that give me fuel, are tasty and healthy….meaning the Mediterranean diet. I’ve bought a few cookbooks and been rediscovering the beauty of the foods kissed by the sun, cooked simply and that are just divine! In my cookbooks there are various recipes for labna- strained yogurt cheese, like a thick cream cheese. I decided to try making some myself using goat yogurt and my favorite spice blend ever….zaatar. This is an incredibly simple recipe- it just needs some time, so be prepared to wait at least 24 hours….but it’s so worth it!!!
I’ve not had pasta in a long time and recently had a craving for it. I was at the farmer’s market and the roquette (arugula) looked beautiful. I thought it would go well with my pasta…and some capers. 🙂 It was delicious. I also got to top it off with some feta with garlic scapes- a speciality from local cheese company Little Qualicum Cheeseworks.
Boy, has it ever been busy lately. It’s been great, however it’s meant that I don’t make a lot of time or have the energy to cook. I challenged myself to make a tasty, warm dinner in under 30 mins. This salad is incredibly simple, cheap and can be eaten warm or cold the next day. Without further ado- here’s my new favorite week night recipe!
Vancouver, May 2016
Ladies!!!! Today we’re going to make a yogurt cake…remember like the ones we used to make at school?! FUN! Instead of using the yogurt cup, I used a measuring cup to make it easier to write the recipe. It’s so good! I tried to make a glaze which epically failed- so this recipe does without.
This is nice, fluffy cake- very simple and very tasty.
Vancouver, April 3rd 2016
How you loving the long, light evenings? Pretty sweet right!! I recently finished a 12 day Wild Rose Cleanse– a dietary reset and I feel great! Even though I’m done with the cleanse, I’m sticking with the healthy meals and came up with this recipe I wanted to share: spicy paprika and zaatar chicken served with a refreshing spinach, avocado salad dressed with olive oil and lemon juice counter the heat of the chicken. It was pretty tasty 🙂 Enjoy!
Vancouver, February 2016
I was craving Mexican and I didn’t want tacos, fajitas or anything requiring tortillas. So- I decided to just try and make a hearty soup using quinoa instead of rice infused by my homemade Mexican blend of spices…and the result was delicious! This makes tons- great leftovers and freezes super well.
Love the taste of fresh herbs?! Yeah- me too. Want to enjoy the flavor of your summer herbs even during the winter months? Want to preserve the left over herbs you bought after using what you needed for one recipe? Well my friends, I got you covered this week. I know this isn’t a recipe- but it’s useful for future recipes. Here are a couple of ways I use to have fresh herbs year round and reduce any waste.