food and drink

Sweet Potato Rounds

Anyone who knows me, knows that I would rather put out a spread with a ton of bite sized options, rather than host a coursed meal. For me hors d’oeuvres encourage my creativity and allow me to offer a variety of options to my guests. I love pulling together each element of detail and finishing the look when it comes to the garnish and plating. Plus, putting out a table full of goodies allows me to be a social butterfly the rest of the evening.

When I look at some of my favourite go-to recipes, many to most contain either gluten or dairy.  With more restricting diets out there, I started to look for alternative options to appease my friends with sensitive tummy’s. It is important to be cognizant of restrictions or allergens of your guests, when choosing the menu, after all we don’t want any one to starve or feel sick.

This sweet potato recipe is simple, pretty, and delicious. And who doesn’t love sweet potatoes! (see benefits here)

This dish has sweet potatoes tossed in olive oil and spices, roasted and topped with a dollop of mashed avocado and topped with tomato and cilantro. These rounds are bright, savoury, and quite filling. Not to mention they look fancy without the work – major plus!

Sweet Potato Rounds

Sweet Potato Rounds

Makes 20-24

  • 2 medium sweet potatoes, sliced into ¼ inch thick pieces
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 2 teaspoons olive oil
  • 1 large avocado, pitted
  • ¼ cup fresh lime juice
  • sea salt
  • 5 cherry tomatoes, sliced
  •  ¼ cup cilantro

Sweet Potato Rounds

Directions:

  1. Preheat oven to 400 degrees Fahrenheit
  2. Toss sweet potatoes, cumin, paprika, olive oil, and sea salt in a bowl until evenly coated
  3. Spread the sweet potato slices out into a single layer on baking sheet and bake for 15 minutes or until crispy
  4. Mash Avocado with lime juice and sea salt to taste
  5. Spread the sweet potato slices out on a serving platter or tray. Top each slice with a dollop of smashed avocado, one tomato slice, and a sprig of cilantro

Sweet Potato Rounds

xx!

Coconut Baileys Irish Cream

When I think of Baileys Irish Cream, I associate the consumption with indulgence and am instantly taken back to the colder weather and the winter holidays. I feel nostalgic with the thought of sipping Baileys on ice, Christmas eve or enjoying a Baileys spiked coffee on a cold winter’s morning. Rarely, do I think to enjoy this decadent treat in the warmer months, until now.

Recently, I had been looking for a dairy free option that I could easily make at home with natural ingredients. I wanted to eliminate the unknowns of glycerol monostearate, maltodextrin, and artifical flavours, yet still satisfy that Irish cream craving.

As soon, as I stumbled upon this recipe on Oh She Glows, I knew it would be life-changing. 🙂 Angela Liddon, hits it right, every single time. With five simple, natural ingredients, this homemade treat offers a  hint of coconut and espresso, a dynamite combination. Let’s just say I may have over-indulged, it’s just that good.

Not only, does this vegan option hit the mark on taste, but this recipe is just as easy as picking up a “convenient” bottle at your local liquor store. I insist that you give this homemade recipe a try to see for yourself. From here on in, I will absolutely choose this version over store-bought each and every time.

My Saturday morning coffee on the front porch just got a whole lot better.

Coconut Milk BaileysHomemade Baileys Irish Cream (yields 3.5-4 cups)

  • 1 can light coconut milk
  • 1 can full-fat coconut milk
  • 1/2 cup brown sugar
  • 3/4 cup strong espresso, or to taste
  • 3/4-1 cup Jameson Irish Whiskey, or to taste
  • pinch of salt

Directions:

  1. In a medium or large pot, add the cans of coconut milk and whisk. Now whisk in the sugar. Bring to a low boil, stirring frequently. Simmer for about 8-10 minutes, while stirring frequently, until it cooks down and thickens slightly.
  2. Remove from heat and stir in the espresso or coffee.
  3. Add a pinch of salt and finally the Jameson, to taste. Make it as strong or weak as you prefer.
  4. Store in sealed jars and serve over ice, with coffee or tea, or in baked goods. The whiskey and espresso settles to the bottom of the jar slightly, so give it a good stir before using.

xx!

Black Bean Burgers

The summer weather has finally hit Toronto which means it is time to officially fire up the grill, it is BBQ season! I have been scouring pinterest and my favourite blogs for inspiration on new summer eats and have come across some pretty amazing BBQ recipes that I can’t wait to try.  I came across this fabulous recipe on Julianne Hough’s Blog and it is a keeper! I followed it step by step and it turned out perfect with very little cleanup!

Black Bean Burgers

Black Bean Burgers (yields 4 burgers)

  • 1 19 oz can black beans, drained and rinsed
  • 1/2 green bell pepper (I used red)
  • 1/2 onion
  • 2 tbsp  fresh cilantro (don’t be shy here)
  • 3 garlic cloves peeled
  • 1 egg (or for my vegan friends sub with flax egg)
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1/2 tsp red pepper flakes
  • 1/2 cup gluten free bread crumbs (or regular)
  • Salt and pepper to taste
  • toppings of your choice- avocado, tomato, arugula, pickles, etc.
  • serve on whole wheat bun or lettuce wrap

Directions:
Preheat the grill for high heat, and lightly oil a sheet of aluminum foil. In a medium bowl, mash the black beans with a fork until they’re pasty. In a food processor, finely chop the onion, garlic, bell pepper, and cilantro. Then stir into the mashed black beans.

In a small bowl, stir together the chili powder, egg, and red pepper flakes. Stir the egg mixture and bread crumbs into the mashed beans, and mix until it is sticky and holds together. Divide mixture into four patties and place on the foil.

Grill for about 8 minutes on each side, and they’ll be perfect. Top them off with your favourite toppings served on a whole wheat bun or my preference a lettuce wrap.

My go to toppings include a touch of dijon mustard, sriracha, chipotle mayo, avocado, tomato, arugula and pickles! Aren’t the toppings the best part? I can confidently say, not this time around. 😉

ToppingsGet Grilling. xx

Citrus Sunrise

If our daily sunrise doesn’t get your energy flowing or you don’t quite get the chance to enjoy nature’s wonder in the early AM, skip the java and awaken your senses with this delightful treat. This bright and punchy combination will give you the welcomed perk that we often need first thing in the morning. Major bonus if you are a morning person and can enjoy this sunrise with the sunrise. ❤

I will always 100% opt for grapefruit juice over orange juice to get my daily dose of vitamin C,  but sometimes find that it can be a bit tough on  my taste buds and tum, that I choose not to enjoy it every day. The combination of carrot, golden beets, and mango offer up a sweet finish that balances the tart flavour of the grapefruit, which provides a great alternative to your regular pure grapefruit juice.

This juice is loaded with vitamins, antioxidants, and minerals to help cleanse the body, support your immune, fight the formation of free radicals, increase energy and aid in hydration. Sounds  like a good way to start the day, doesn’t it?

Citrus Sunrise

Juice 2 mangoes, 4 small golden beets, 2 carrots and 2 grapefruits. (yields 2 servings)

Citrus Sunrise

Enjoy the Sunrise. xx

Tuna with Mango Salsa

The days are getting longer giving us more of that lovely evening sunshine that we all love so much. Allowing us more play time in the evenings after a full day at work. Meals in minutes are ideal in order to fit in the things you love. For me that means S&D Jerky, running, yoga, blogging, reading and catching up with friendships.

As you all know I love meals that are quick, healthy and delicious. This meal took about 20 minutes to put together, was very satisfying and left us with a full evening ahead. A win win! Pair this one with a cold crisp Pinot Grigio and you have a delightful summer dish.

Tuna with Mango Salsa (yields two servings)

  • 2 tuna steaks (or your choice of fish, this is really interchangeable)
  • 1 diced mago
  • 1/2 cup diced heirloom tomatoes
  • 2 tbsp diced red onion
  • 2 tbsp chopped basil
  • fresh lime juice from half of lime
  • salt and pepper
  • 2 tbsp crumbled goat cheese
  • olive oil
  • 6 cups of spinachTuna & Mango Salsa
  1. Preheat oven to 325 degrees
  2. Combine mango, tomatoes, red onion, basil and lime juice to make salsa
  3. Season tuna steaks with salt, pepper, and olive oil
  4. Bake tuna in oven for 5 minutes on each side or until tuna flakes
  5. While tuna is baking, wilt spinach in frying pan. I like to add a touch of hot chili oil here
  6. Plate spinach, tuna, topped with mango salsa and goat cheese

Tuna Steak with Mango Salsa

Eat Fresh. xx