This is likely my favourite recipe out of the New Dieters Cookbook. My sister was actually the first person who made it. I remember it was so good I asked for seconds (and likely thirds). Then the next time I was over for a visit, I asked her to make it again. Yep, it is that good!
Brussels sprouts have to be one of our favourite vegetables. I really don’t know why I didn’t enjoy these when I was a kid, but they have become a regular staple on our grocery list. I quite often find myself cooking up way more than we need so I can eat the roasted sprouts cold the next day as a delicious snack 🙂
This past weekend Jamie and I were back in Hamilton, visiting friends and family. A pre-Easter trip so that we don’t have to travel on the long weekend. I especially enjoyed spending time with my nephew, Sam. We made chocolate covered marshmallows, candy pancakes and went to a Maple Syrup Festival. There is a reason I am an aunt 🙂
When Jamie and I got back into town earlier this week, I had a moment of panic when I wasn’t sure what I was going to share in today’s post. I didn’t have anything planned out. Thankfully I had just received the most recent copy of the Food Network’s magazine in the mail. I sat myself down on the couch and started flipping through the recipes. I figured I could find something that would inspire today’s post.
This is a tried and true recipe that I have been making for over four years! It is from the Autumn 2008 issue of the LCBO magazine. Actually, we first made this in the fall of 2008 when the magazine was released. What I love about this dish is that it is a one pot meal. Since everything is cooked in the same dish, it makes cleaning up after dinner a breeze.
I like to make this for dinner guests. Once it goes into the oven, it gives you time to visit and enjoy a glass of your favourite wine before the timer goes off 😉
With St. Patrick’s Day celebrations only a few days away (or starting today and lasting into the wee hours of Sunday night 😉 – I thought I would present you with a green soup to mark the occasion.
A lot of St. Patrick Day festivities involve heavy or fried food served with an abundance of Guinness or green beer. This recipe will offer you a healthy green alternative that you can easily work into your regular recipe rotation.
When Jamie first shared this recipe with me, I was curious how it could be classed as Paleo when it is called stuffing. Isn’t most traditional stuffing made with bread, bread and more bread? However, once I read over the ingredients and tasted the finished product, I realized that you don’t need to have bread to make a perfect ‘stuffing’. Some sweet potatoes, sausage, apples and spices are all you need!
A few weeks ago I was watching the Food Network (no real surprise there) when Jamie Oliver’s Fifteen Minute Meals came on. Now, I like these types of shows, however, I am quite skeptical that these meals can truly be prepared in fifteen minutes. By the time you get out all your pots, pans, knives, cutting boards and then prepare your food and measure out your spices, well, I just don’t think fifteen minutes is accurate, but the meals presented on this program are relatively quick and can be prepared for a delicious week-night dinner.
Cherry tomatoes have to be one of my favourite snack foods. I just love the sweetness of the tomato and they really are adorable. Just little bites of summer.
When I was looking through one of my cookbooks for a new side dish, this recipe appealed to me. Confit Cherry Tomatoes. Now, I am not familiar with confit, in fact, the only time I see this term is when it refers to duck. Since I am not a huge fan of duck, the idea of confit has never really struck me as something I needed to try. But cherry tomatoes, well, I never pass up an opportunity to eat more tomatoes, so I figured it was time the confit made an appearance in our kitchen.
On Monday I shared with you the totally delicious and amazing pulled pork that I had made on the weekend. I had found the recipe on a site called Primal Bites, and was very impressed with the texture and taste of this dish. The original recipe was called Paleo Pulled Pork 3 Ways. Although I didn’t plan on it, I ended up making one of the recommended leftover meals – Asian Pork and Slaw.
I have tried making a variety of different hummus recipes, and have loved each one. I am still amazed at how simple it is to make, and totally regret all the money I threw away by buying it pre-made in the grocery store.
As part of trying to stick (more or less) to a Paleo diet as part of my getting back on track for the New Year, hummus has been off my list, as it is made with chick peas, and they contain a lot of carbohydrates.
However, I have found a new hummus substitute and I couldn’t be happier. Drum roll please – Ta Da – Cauliflower Hummus 🙂
Ruby Reduction 