Socca with Caramelized Onion, Asparagus & Micro Greens

This was my first time trying to make Socca and it was a success! A high protein gluten-free traditional Provencal flatbread topped off with some favourite ingredients. This recipe was seriously a hit and I’m thinking it may be a new at home pizza crust alternative! It is simple to cook, light and crisp with a delicious nutty flavour that will go with just about any topping. Made from chickpea flour, Socca ends up being a great source of protein, folate, iron and magnesium with all that yummy starchiness flavour.

This variation was inspired by Sarah Britton’s My New Roots recipe. Personally, I’m not a huge dill fan and opted to use what I had on hand to make this recipe come to life. Unfortunately, I didn’t get the best pictures because I was ravenous and dug into this beautiful dish too soon. Hope you enjoy!Socca with Carmelized Onion, Asparagus & Sprouts


  • 2-3 medium sweet onions
  • 2 tbsp of coconut oil
  • himalayan sea salt
  • 2 teaspoons of balsamic vinegar
  • 2 bunches of asparagus (all green, or add in white or purple to jazz things up)
  • 1 cup of radish, arugula, ruby mustard micro greens or your choice of sprouts
  • 2 oz. goat feta
  • cracked black peppers
  • olive oil to garnish

Socca Ingredients: (makes 4-6)

  • 1 cup chickpea flour
  • 3/4 tsp himalayan sea salt
  • 1/2 tsp cracked black pepper
  • 1 1/4 cup warm water
  • 3 tbsp coconut oil, plus extra for cooking crepes
  1. To make the socca batter, sift the flour, salt and pepper in a large bowl. Whisk in warm water and oil, then let it sit, covered, for at least 30 minutes. Note- This can even sit all day.
  2. Over high heat, melt some of the oil in a large pan. Once it’s very hot, pour in one quarter of the batter and tilt the pan so it coats the base evenly. Cook for 5-8 minutes, until bubbles form on the surface and the batter turns from shiny to opaque, then flip over and cook for a few minutes, until browned. Remove from the pan and set aside under a tea towel to keep warm. Repeat with the remaining batter.Socca
  3. For the topping, heat coconut in a large pan, add the onions and salt, and stir to coat. Cook over medium heat, stirring occasionally. When the pan is dry, add the balsamic vinegar. Cook for 20-25 minutes, or until the onions are golden and caramelized, then transfer to a bowl.Carmelized Onion
  4. Preheat a grill pan over high heat. Rub the asparagus with the remaining oil, then add them to the pan and cook, for 5-10 minutes, turning once, until tender and slightly charred.
  5. To serve, cover each warm socca with the caramelized onions, asparagus, sprouts and feta. Season with salt and pepper and drizzle with balsamic vinegar.Soccer with Asparagus, Carmelized Onion & Sprouts

Dig in! xx

Juice it Up

Happy Friday Friends! I know another juice post (#sorrynotsorry), but these two juice combinations are must shares, I promise I’ll keep it short!

Kiwi’s are a favourite snack of mine and not once did I ever think to add kiwi’s to my smoothie or juice, until now. I can’t believe I missed out on such a flavourful combination for so long. This Green Zinger will definitely leave you wanting more.

Green Zinger1 bunch of kale, 1 cucumber, 2 pears and 5 kiwi’s – best served on ice (my preference anyways!)

Next up, is my Sweet Beets combination loaded with antioxidants. Note- this one can get a bit messy, especially with a white kitchen!

Pomm, Beet , Carrot, Ginger Juice2 carrots, 2 beets, a knob of ginger and 1-2 pomegranates – Voila Sweet Beets!


 Happy Weekend. xx


Get Juiced

I wasn’t completely on board with getting a juicer; it deemed a bit unnecessary in my eyes. After all, my blender was working just fine, I was getting the full nutrient value of using whole fruits and veg, and a juicer seemed like such a pain to clean. However, as with any new gadget, I let down my guard and welcomed this new toy into our home and the shift to juicing has been quite refreshing.

While I won’t convert to juicing 100% of the time, I have enjoyed the switch up between blending and juicing; it’s surprising how different the recipe combinations can taste.

Obviously, I have been experimenting with many different recipes while also enjoying my favourite tried, tested, and true go-to’s. It has basically been the “battle of the juices” at CasaDelSal and let me tell you, there have definitely been some interesting combinations. Stay Tuned!

In the meantime, I’d love to hear your favourite go-to combinations, please share!

First off, this Blue Potato recipe doesn’t fail. Whether you blend or juice it’s a win-win.

Blue Potato

  1. Simply blend or juice sweet potatoes, pears and blueberries (measurements don’t make much difference here)
  2. When blending you may need to add some water to thin it out
  3. Yield ~4 servings

Next up, this Sweet Greens combination is much sweeter as a juice, but equally delicious in smoothie form + you get maximal nutrients from the kale and spinach when blending.

Sweet GreensSweet Greens

  1. Blend or juice 1 cucumber, 2 apples, 2 pears, 2.5 cups spinach and a bunch of kale
  2. For blending you will need to add some water to thin it out
  3. Yield ~ 4 servings

Now something a little more adventurous and definitely a juice only type of combination.

Veg Out, as  I like to call it. Essentially this is your make at home V8 alternative. This juice is best served right away and is a great way to get a ton of nutrients in one glass.

Veg Out

  1. Juice together, 2 carrots, 5 celery stalks, 1 cucumber, 4-5 tomatoes
  2. Yield ~ 4 servings
  3. Best served cold


Keep Calm & Juice On. xx

Chia Pudding

The tiny chia seed is a powerhouse of nutrients. It’s loaded with fiber, calcium, maganese, omega 3 fatty acids, protein, and various antioxidants. All of which offer benefits to our heart, brain, digestive, bone and oral health. No wonder it’s a superfood!

You can easily add the chia seed into your daily diet due to its tasteless nature.  I find it easiest to sprinkle on salads, add it to smoothies, or most favourably- chia pudding!

This recipe comes together easily and you can top it however you like.  Interchangeably chia pudding makes a great breakfast or dessert. And an added bonus, this recipe is vegan, raw, and gluten-free.

Chia Pudding (2 servings)

  • 1 cup unsweetened vanilla almond milk
  • 4 tbsp chia seeds
  • 1/2 tbsp pure vanilla extract or maple syrup
  • 1-2 tbsp of unsweetened coconut
  • any toppings of your choice – fresh fruit, raw nuts, coconut are my go-to
  1. Combine almond milk, vanilla extract, chia seeds in a jar and shake until combined
  2. Chill in refrigerator for 4 hours or leave overnight
  3. Remove from fridge, stir in coconut and mix until smooth
  4. Serve with your favourite toppings

Chia Pudding

 Enjoy. xx