Chipotle Sweet Potato Noodles

I love Mexican flavours and try to often think of interesting ways to incorporate the flavour profiles outside of the beloved taco. Even though, I could eat taco’s every single day!

After a little inspiration from Pinch of Yum, this Chipotle Sweet Potato Noodle recipe is a new favourite dish added to the weeknight rotation!IMG_3283

Sweet, spicy, smokey, hearty and fresh; this noodle recipe is simple and healthy and an easy go-to recipe to whip up. The chipotle dressing and sweet potato noodles make for an amazing base that you can simply add any toppings of your choice and you are set for a delicious meal. I worked with what I had on hand, peppers, tomatoes, jalapeno, kale, avocado, pepitas, goat feta, and cilantro. However, this would be equally as awesome with some black beans and roasted corn. And you can easily omit the cheese to keep this vegan friendly.

Here’s the dish –

Sweet Potato Noodle Bowl (yields 4-6 servings)
  • olive oil
  • 2 sweet potatoes
  • 1 red pepper, diced
  • 1 jalapeno, diced
  • 1 tomato, diced
  • 1 avocado, diced
  • 1 cup chopped cilantro
  • 1 cup chopped greens – kale, spinach, arugula, etc (I love black kale!)
  • 1/2 cup raw pepitas
  • 1/4 cup goat feta or cojita (or opt for no cheese)

Chipotle Lime Dressing:

  • 1/3 cup olive oil
  • 2-3 tablespoons water
  • juice of one orange
  • juice of one lime
  • 2-4 individual chipotle peppers, canned in adobo sauce
  • 1 clove garlic
  • 1 teaspoon agave or honey
  • pinch of Himalayan sea saltFullSizeRender (8)
  1. Heat a little bit of olive oil in a skillet over medium heat. Add chopped peppers and saute until soft.
  2. Pulse the dressing ingredients in a food processor until smooth. Taste and adjust to your liking.
  3. Remove, wipe skillet and add a little more olive oil over medium heat. Add the sweet potato noodles and toss for a minute or two until softened (no more than 5). Also, toss in a 2 TBSP of the dressing to coat noodles.
  4. Once slightly cooked, toss the noodles, peppers, kale, cilantro, and pepitas together.
  5. Toss with the salad ingredients and top with tomato, avocado and crumbled cheese.

FullSizeRender (7)

Dig In. xx

Grill On

Spring is here and we’ve been graced with warmer weather this season, putting me in total BBQ mode. Peppers, zucchini, beets, asparagus, any protein, pizza, peaches  – I’ll grill just about anything! And it’s no surprise that most items taste better on the BBQ, that summery taste of the grill comes so easy and leaves for little clean up – huge bonus!

Over the Spring/Summer season, I thought I would share some of my favourite picks for grilling, to help excite and inspire your grilling game. 🙂 Don’t mind the iPhone shots, I was serious multi-tasking when I thought this would be a good one to share. Hope you enjoy and please share what you’re grilling up this season! 
Most recently, I have been obsessed with grilled Kale. The flavours and texture add a unique twist on a regular salad. I love a raw kale salad and have found that adding in a few grilled leaves makes it even more amazing. It puts an interesting spin on a classic dish and helps change things up from salad to salad when you have a garden full of Kale – which I can’t wait for!
My Classic Kale recipe is oh so simple:
  • 1 garlic clove
  • 2 parts olive oil
  • 1 part lemon juice
  • 1 tsp lemon zest
  • salt, pepper
  • parmesean
  1. Mix together olive oil, lemon juice, zest, garlic, salt and pepper.
  2. Massage dressing onto the raw kale. The longer it sits, the more delicious it gets.
  3. Grill a couple plain leaves and tear into the dressed salad and enjoy!
  4. Add toppers if I have them on hand, currants, pine nuts, pistachios, pumpkin seeds, whatever might be in the cupboard.
Kale Salad
Next up, which has become a new favourite summer appetizer/snack of mine is from Canadian Living’s Summer Best special issue. Their recipe for Grilled Sesame Edamame is ahhh-mazing!!! As soon as I came across this one I knew it would be a winner, seriously so YUMMMM!!! Grilled Sesame Edamame
Grilled Sesame Edamame
  • 500 g edamame (defrosted)
  • 2 tsp sesame oil
  • 1 tsp toasted sesames
  • 1/2 tsp himalayan sea salt
  1. Skewer defrosted edamame, heat grill to medium-high heat.
  2. Grill edamame until golden 8-10 minutes.
  3. Toss in sesame oil, top with sesame seeds and salt.
  4. Serve warm.
    Grilled Sesame Edamame

Stay tuned for more of my favourite BBQ picks and don’t forget to share yours on instagram – #delsdish #delsgrill

Get Grilling! xx

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


  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


Just Juice

I’ll keep this short and sweet today, but thought I would share 3 juice/smoothie combo’s I am loving lately. I do recommend blending these fruits and veggies or doing half and half to ensure you are getting all the nutrients you can from these delicious foods. I often will find myself juicing the harder fruit and veg + any citrus first. And then taking that juice and blend in the more leafy choices (you’ll yield much more green goodness). Of course blending works with all these recipes, just be sure to add water!

This PineApple-Mint juice is a big favourite of mine! But be aware that it can carry a lot of sugar, so make this one more of a treat. I like to juice the pineapple and blend in the apple and mint. That way I get the most flavour from the mint and the fibre content of the apple skin. This one is so quick and delicious, you’ll want to make it all the time!


1 apple, half a pineapple, handful of mint


Next up, we have Sweet Carotene which is high in beta-carotene (see what I did there haha).

This immunity boosting nutrient works to protect against toxic free radicals. So load up on this one. 🙂

2 apples, 2 sweet potatoes, 2 carrots and 1 lemon.


Lastly, Lean Green. Which is great when you are looking for a reset. I often feel like this one first thing Monday morning,

after an indulgent weekend. First, juice the apple, lemon, cucumber, and celery. And then blend it with the spinach and romaine.

If needed add a touch more water and you are good to go!

1 apple, 1 lemon, 1 cucumber, 4-6 stalks of celery, 1 head of romaine and 2 cups of spinach.


Reset. 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