Archives for January 2020

Grains and Greens-Stuffed Squash with Herb Salsa

A vegetarian main dish of hearty ancient grains and nutritious winter greens; a recipe designed to minimize food waste and maximize the use of leftovers.

We tend to need a boost of vitamins in the darker months, so that’s when hearty ancient grains and nutritious winter greens come to play on the plate.

I’m obsessed with the bolder flavours of winter: earthy squash, bitter greens and tart apples. Today’s recipe uses all of these ingredients in a nearly vegan (hold the dollop of yogourt) main dish that is as beautiful as it is nourishing.

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Apple Cider, Raspberry & Tonic Mocktail

A colourful and refreshing, non-alcoholic, big-batch mocktail for any season.

In winter, I crave fresh and bright-tasting drinks that are homemade and not from a can of concentrate.

Citrus, in its many forms, is great for satisfying this craving, and in the cold months, I also rely on frozen berries for their bold flavours and vibrant colours.

In my Apple Cider, Raspberry & Tonic Mocktail recipe, I’ve paired raspberries with a few simple winter ingredients for a drink that’s as delicious as it is pretty. Get ready to stir and sip!

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Simple Butter Chicken with Chickpeas

A simple stovetop butter chicken recipe, rounded out with chickpeas and served with basmati rice. A comforting family meal from the whole foods pantry.

There are a few recipes I turn to in the winter months both for their ease of preparation and popularity score around the family table.

It’s a bonus if I can make a double batch and it’s just as tasty – or better – after being frozen. Today’s recipe checks all of those boxes.

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20 Recipes From the Whole Foods Pantry

Even when you have a well-stocked pantry, it still can be challenging to come up with ideas for meals. Whether you are looking for vegetarian dinners, nourishing breakfasts, or even just a healthy lunch idea, these recipes will put your whole foods pantry to good use.

Sunday was my first day back home after our Christmas vacation in Quebec and I spent much of it knocking around my kitchen. My fridge was bare and there was a snowstorm raging outside, so I pulled a jar of homemade bolognese from the freezer and whipped up a pot of pasta.

There was enough space in that afternoon for meal planning, a pantry tour, and reflection on exactly WHAT I wanted to cook, serve and eat for January. I’m not one for a ‘reset’ or cleanse, diet, detox or any of those terms associated with detrimental diet culture, but I do recognize the need for a shift.

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