main dish

Sweet Potato Veg-Carbonara with Spinach & Mushrooms

This recipe went viral on Facebook last week and I just had to try! Wow – what a dish, it is incredibly delicious and so easy that I have already made it twice this week! The texture of the sweet potato noodles are perfect and I quote from my pasta loving man friend  “I feel like I actually just had pasta, that was so good!” That’s success in my books!

Lately, I have been on a sweet potato kick -roasted, grilled, mashed, thrown into a smoothie or juice – sweet potatoes every which way. They are super delicious, versatile and as most runners know they are a great source of fuel for runs and a great source of recovery post-run. Not to mention all the other fantastic benefits which I’ve shared with you before – see post here. Trust me, you will love this dish and if you’re not into the carbonara or you are vegan – season with olive oil, salt and pepper and I guarantee it’ll be just as good!

Sweet Potato Noodles

Sweet Potato Veg-Carbonara with Spinach & Mushrooms (yields 4 servings)

  • 2-3 large sweet potatoes, peeled
  • 3 large eggs, beaten
  • 1 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 8-ounce package sliced cremini mushrooms
  • 2 cloves garlic, minced
  • 2 cups of baby spinach
  • Basil and chilli oil to top

Ingredients

  1. Spiralize sweet potatoes into “noodles.”
  2. Heat oil in a large skillet over medium heat. Add mushrooms and cook, stirring often, until the mushrooms start to brown, 6 to 8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add spinach and cook, stirring, until wilted, 1 to 2 minutes.
  3. Cook the sweet potato noodles in boiling water, gently stirring once or twice, until just starting to soften but not completely tender, approx. 1 minute. Reserve 1/4 cup of the cooking water, then drain. Return the noodles to the pot, off the heat.
  4. Combine eggs, Parmesan, salt, pepper and the reserved water in a bowl and mix.
  5. Pour mixture over the noodles and gently toss with tongs until evenly coated.
  6. Add the vegetables to the noodles and toss to combine.
  7. Top with a generous grinding of pepper, Parm, and basil.

Sweet Potato Veg-Carbonara YUM! xx

 

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

Ingredients:

  • 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

Parsnip Noodles with Roasted Butternut Squash & Kale

Happy Monday Friends! Hope you all had a beautiful weekend. 🙂

With the New Year already off to a busy start, I am trying to be more prepared when it comes to meals. Sundays are all about planning and prepping, freeing up extra time during the week.

Tonight’s dish was all about combining simple ingredients that are robust in flavour. At first glance, it looks like it probably takes a lot more time than it does. I promise you, that if you are prepared and know the recipe ahead of time, it is smooth sailing!

I don’t cook with parsnips often but am trying to incorporate them more to keep things interesting. This juicy nutty root veg is rich in healthy properties. From phyto-nutrients, vitamins, minerals and fibre. Plus it’s low in calories, fat, sodium and naturally cholesterol-free. Not to mention, super versatile when it comes to consumption!

Need more convincing? Check out these percent daily values:

Parsnip Nutritional Information

Now on to the deliciousness of tonight’s dish. This Parsnip noodle recipe comes from one of my favourite places to be Inspiralized – the definitive resource for cooking with a spiralizer. A few minutes exploring around Ali’s site and you’ll instantly be inspired by her wonderful and beautiful creations. This spiralized parsnips with roasted butternut squash and kale had me dancing in my kitchen with excitement, I was so inspired to give it a try.Parsnip Noodles with Roasted Butternut Squash & Kale

Easy to make, this recipe is really 3 simple components + a couple dashes here and there. Basically you just have to roast the squash, spiralize and cook the parsnips and wilt down the kale. Pretty basic steps. From here all you have to do is dress it up! (more details below on that). 🙂

Parsnip Noodles with Roasted Butternut Squash & Kale (yields two servings)

  •  1 cup cubed butternut squash
  • 1 tablespoon + 2 teaspoons of extra virgin olive oil, divided
  • himalyan sea salt and cracked black pepper, to taste
  • ½ teaspoon paprika
  • 4 parsnips, peeled and spiralized
  • 2 cups chopped kale (curly or laminate)
  • 2 garlic cloves, minced
  • crumbled feta to top (optional)
  • red pepper flakes, to topIngredient List
  1. Preheat the oven to 400 degrees. In bowl, toss butternut squash with 2 teaspoons of olive oil and season with salt, pepper and paprika. Toss to combine and once oven is preheated, lay squash on baking sheet and roast for 30-35 minutes or until tender.
  2. Ten minutes before the squash is done, place a large skillet over medium-high heat and add in the rest of the olive oil. Add in the parsnip noodles and let cook for 5-7 minutes or until cooked through. Transfer the parsnip noodles to a plate.
  3. In same skillet, add in the garlic, sauté for a 2 minutes and add in kale. Let cook until wilted, about 5 minutes and then add in the parsnip noodles and toss.
  4. Divide onto two plates and top with butternut squash, feta (optional) and the red pepper flakes.

Dive in! 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

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