Colourful Palate

This fall season is my new happy place.

I’m being swept away by the romance of everything autumn. Except for the Starbucks pumpkin spice late. I’ll take homemade any Continue reading »

This recipe is for my fellow “hobbit” friends. And when I say hobbit, I don’t imply that I’m short and only think short people should eat this. Or that you have hairy feet.

These mini pizzas feature the most esteemed Portabella mushroom…and hobbits love mushrooms.

It’s a great way to stack up your veggie intake and get in more B vitamins and minerals into your day. Plus, one mushroom cap is like 35 calories! Serves 2.

Portabella Pizza

1. 4 Portabella mushroom caps
2. Organic tomato sauce
3. Pesto
4. Organic spinach
5. Chicken breast (or any other meat)
6. Grated cheese

Take the stems out of the mushrooms and gently scrape some of the inside of the mushroom out…so you have room to load your “pizza shell” with goodness.

Top with light pesto and tomato sauce, load with whatever veggies you like…protein and cheese…you get the idea. Bake for about 10-12 minutes at 450 degrees.

This recipe is a basic framework, but essentially you can do whatever you like. Vegetarian? Skip the meat? Vegan? Use a dairy-free cheese.

Tried Portabella mushrooms before? What do you use them for?

The secret to indulging my “I want pasta” mood…is the most honoured spaghetti squash. It’s the most magical vegetable in my universe. It also needs to be smothered in cheese. Because.

And no, I don’t need a real reason. Cheese doesn’t need a reason. Ever Continue reading »

Thank you to NatureRaised Foods for sponsoring this article.  Learn how NatureRaised Farms® is “Doing What’s Right, Right from the Start™” in your area.

I’ve been working more on meal prep these days. I’m in a hurry, and my easy, fast recipes keep getting faster. I think cooking/baking should be a relaxed, laid-back experience…and it hasn’t been lately.

However, I’m working on it. I’m trying to literally give myself an hour or Continue reading »

In my last post, I had an interview with Luca Manfe from the Master Chef show…and I asked him if I could feature a star recipe of his with my readers. Since all I wanted to do after my interview with Luca was run to the kitchen, I made his risotto yesterday and took some photos so you could see how delicious it was!

I gotta make a note though first…I didn’t have all the ingredients and I used white rice instead of Arborio rice which makes the recipe a lot less creamy. SO these photos do not look as CREAMY as it it should be.

That aside,  here’s Lucas, to share his magic Continue reading »

Want the quickest, easiest soup recipe ever?

This recipe is exactly that. Growing up, I remember having this for lunch when we were all in a hurry and just wanted something quickly…or for those times unexpected company popped in for lunch.

If you’re vegan or dairy free Continue reading »

Staying healthy during the holidays is a bit of a challenge. There’s so much delicious temptation at your beck and call all day long.

Thankfully, there are some things we can do so we don’t fall completely apart at the buffet table. For Continue reading »