Vegetarian Pasta Fagioli

Pasta FagioliThis recipe was a lot of fun to make. It’s a wonderfully healthy and flavourful recipe. I love the colours and how everything mixes so well together. It’s not just tasty but so pretty to look at. This makes a nice, warm comfort food for those cold fall and winter days.

Pasta Fagioli is vegetarian, vegan and can be gluten free if needed.


1 tablespoon olive oil
Half an onion, chopped
1 carrot, diced
1 celery stalk, chopped
2 cloves of garlic, minced
1 zucchini, sliced
1/2 teaspoon dried basil
780 gram can (28 oz) of whole tomatoes
570 gram jar (20 oz) of white beans
125 grams (4.5 oz) baby spinach
1 cup vegetable stock
2 tablespoons parsley, chopped
1/2 teaspoon salt
Pepper, to taste
200 grams (7 oz) short pasta (I used GF pasta)


1) Heat a large pot over medium-high heat and add the oil, onion, carrot and celery. Fry for a couple of minutes, stirring occasionally, until the onion is soft and transparent.
2) Add the garlic and fry until soft, then add the zucchini and basil. Fry for another couple of minutes, stirring occasionally.
Add the tomatoes and their juice and use your spoon to break them into smaller pieces.
3) Add the beans and their liquid, spinach, vegetable stock, parsley, salt and pepper. Bring to a boil then reduce the heat to medium-low and simmer for about 15 minutes.
4) Meanwhile in a separate pot, cook the the pasta until al dente. Drain and add the pasta to the soup. Serve immediately.


Adapted from:

Asian Noodle Salad

Well I’m slowly getting back up and around and able to do some small things around the house. Most of the time I still need help, but I have learned to accept it (something that has always been difficult for me). Delicious Asian Noodle Salad

I found this recipe online and wanted to give it a try so I asked my awesome hubby, who is always willing to give me a hand and we tag teamed it. I was really happy with how it turned out and with the picture as well. It really does this dish justice. Be warned this makes a huge batch so if you’re making it just for you, you may want to cut the ingredients. It was perfect for us because Paul’s willing to try almost anything and the boys wouldn’t touch it, which meant leftovers the next couple of days.


1 box of thin spaghetti (We used half a box, but then had to add more.)
3-4 carrots, julienned
2 sweet peppers, sliced
1 4oz bag of bean sprouts (I didn’t have these on hand so I left them out)
1 English cucumber, peeled and sliced (The recipe called for 3, but I found that too much)
3 scallions, sliced (I would have like a bit more of these actually)
1 bunch of fresh cilantro, chopped (I find cilantro quite overpowering so I only used a very small handful)
1/2 head of napa cabbage, sliced ( didn’t have any of this either)
1/2 head or more purple cabbage, sliced
1/2 bunch kale, leaves torn off the stalks and shredded
2 cups peanuts, chopped *optional


1/2 cup olive oil
1/3 cup low-sodium soy sauce
1/4 cup oyster sauce or shrimp sauce
1/4 cup rice wine vinegar
1/4 cup brown sugar (I subbed coconut sugar)
3 Tbsp chopped fresh ginger *Mmmmm
2 Tbsp sesame oil
2-3 cloves garlic, chopped *To me more is better!


For the salad: Bring a pot of water to a boil. Cook the spaghetti to al dente according to the package directions. Drain, rinse and let cool.

Mix together the cooked spaghetti, carrots, peppers, bean sprouts, cucumbers, scallions, cilantro, napa cabbage, purple cabbage, and kale. Add peanuts if using and toss together.

For the dressing: Whisk together the olive oil, soy sauce, oyster or shrimp sauce, rice wine vinegar, brown or coconut sugar, ginger, sesame oil and garlic in a medium bowl.

Pour the dressing over the salad and mix together with tongs or your hands. If the salad seems a little dry, just mix up more of the wet ingredients of the dressing and throw it in.

As you can see it’s all a very organic process and fun to get in there and mix it all up. I love the colors and flavors of this salad. It’s very fresh, healthy and nourishing. Play around with it and make it your own. Tell me what you did, I’d love to hear from you!

Enjoy! xo

Adapted from:

Baked Green Bean Fries

I was quite intrigued by this recipe. Green bean fries? I have to say they were honestly quite good, obviously or I would not be sharing it with you.
Give them a try and let me know what you think. Try the coating with some other vegetables.
Experiment and let me know what you came up with!

For the green beans:
1lb green beans, ends trimmed
3/4 cup finely crushed Ritz crackers (you can use any crackers you choose)
1/3 cup parmesan, grated
1 tsp garlic powder
1/4 tsp cayenne powder
2 eggs

For the sauce:
1/4 cup honey
1/4 cup dijon mustard
1/4 cup mayo
1 tsp apple cider vinegar

  1. Preheat the oven to 425F. Lightly grease a parchment-lined baking sheet and set aside.
  2. In your food processor combine the crackers, parmesan, garlic, and cayenne powder. In a separate bowl whisk eggs until combined.
  3. Dip each green bean in the egg mixture first, and coat well in the cracker mixture. Place them on the baking sheet and bake for about 10-12 minutes, until the beans are tender and the crust is golden.
  4. Combine all the sauce ingredients in a bowl, and serve with the crispy green bean fries.


Adapted from: Tastemade


Quick Avocado Wraps


2 whole wheat tortilla wraps (You could also use the cauliflower wraps. Find that recipe here.)

1 ripe avocado
1/2 purple onion, diced
handful of greens (spinach, swiss chard, kale etc.)
1/2 tomato (I use Roma or cherry tomatoes sliced)
1 carrot, slices (I use a veggie peeler)

*Experiment with this and add other types of veggies that you like.


  • Place your wrap on a plate
  • Mash the avocado in it’s shell and scoop 1/2 into each wrap.
  • Add the purple onion, greens, tomato and any other veggies you choose.
  • Wrap and Enjoy!

Depending on your appetite and lifestyle you CAN eat both of these. They are full of healthy fats, vitamins and minerals. If you are used to eating smaller meals, you can split them up and eat one per day or at separate meals.


Caramelized Onion, Spinach and Avocado Quesadilla

2 tbsp grape seed oil or olive oil
1 large yellow onions, halved and sliced
1/4 tsp sea salt
5 oz baby spinach
1 cup shredded Monterey Jack cheese
1 avocado, pitted, peeled and sliced
2 large flour tortillas


  • Add the oil to a large sauté pan over medium heat. Add the onions and salt and cook, stirring occasionally, until the onions are soft and deep golden brown, about 15-20 minutes. (If the sides of the onions begin cooking too fast, lower the heat to medium-low, add a little more oil, and stir. Your goal is to have the onion slices cook as uniformly as possible.
  • Remove the onions from the pan and place them in a bowl.
  • In the same sauté pan over low heat, add the spinach and cook, stirring frequently until wilted, about 1 minute. Remove from heat and transfer the spinach to another bowl, then carefully wipe pan dry with a paper towel.
  • Return the pan to the stove and increase the heat to medium-low. Lay one tortilla flat in the pan. Evenly sprinkle 1/2 cup of the cheese over the bottom half of the tortilla, add 1/4 of the caramelized onions, followed by 1/4 of the wilted spinach. Heat until the cheese melts and the tortilla is browned and crispy.
  • Add the avocado slices (about 1/2 of an avocado per quesadilla), and immediately fold the tortilla in half, onto itself, and flip it over. Continue cooking for about 30 seconds or until warmed through.
  • Using a spatula, transfer the quesadilla to a cutting board. Cut into fourths. Repeat this process with the remaining ingredients and serve with your favourite salsa or cilantro pesto.
Adapted from:

Cauliflower pizza crust / wraps

Cauliflower Pizza / WrapsIngredients:

2 lbs cauliflower florets, riced
1 egg, beaten
1/2 cup soft goat cheese
1 tsp dried oregano
pinch of sea salt


Preheat oven to 400 F

Step 1: Begin making your rice. Simply pulse batches of raw cauliflower florets in a food processor, until a rice like texture is achieved.

Step 2: Cook and strain the rice.Straining your cauliflower rice

Fill a large pot with about an inch of water and bring to a boil. Add the rice and cover; let it cook for 4-5 minutes. Drain into a fine mesh strainer.

Once you’ve strained the rice, transfer it to a clean, thin dish towel.

Wrap up the steamed rice in the dishtowel, twist it up, then squeeze all the excess moisture out. (Be careful not to burn your hands!)

It’s amazing how much liquid will be released, which will leave you with nice, dry pizza crust.

Step 3: Make and shape the dough.

In a large bowl mix your rice, egg, goat cheese and spices.

Don’t be afraid to use your hands. You want it very well mixed.

It won’t be like any pizza crust you’ve worked with, but don’t worry, It will hold together.

Press the dough onto a baking sheet lined with parchment paper. (Make sure it’s parchment paper, NOT waxed paper. They are very different!)

Step 4:

Bake for 30-45 minutes.

Load on your toppings.

Note: I actually make these into smaller 10″ round pieces and use them as wraps instead of tortilla wraps. They can be stored in the fridge and reheated when needed. 

Adapted from:

Creamy Pesto Fettucini w/Tomato Salsa

Creamy Pesto Fettucini w/ SalsaIngredients

2 large zucchinis, peeled

2 cups basil (or parsley) leaves, stems removed, tightly packed
1/4 cup organic extra-virgin olive-oil
1 tsp crushed garlic
1/4 tsp sea salt
1/4 cup raw pine nuts
1 cup pre soaked raw cashews

Important: Pre soak the cashews in water for 2 hours then drain water and blend into a paste and put aside.

Tomato salsa:
2 cups of ripe tomatoes, diced
1/4 red onion, finely diced
4 fresh basil leaves, torn
1 tsp lemon juice
1 tbsp organic extra-virgin olive oil
sea salt & black pepper to taste

For the sauce, place basil, olive oil, garlic and salt in a food processor and process until chopped.

Add the pine nuts and process until smooth. Stop occasionally to scrape down the sides of the bowl with a rubber spatula, then stir in the cashew paste last by hand. Stored in a sealed container in the fridge, pesto will keep for five days.

For the salsa, mix all ingredients in a bowl and drain excess liquid.

To make the ‘fettuccini’ – Using a vegetable peeler (or spiralizer), create long strips by drawing the peeler down all sides of the zucchini until you reach the core. Place in a medium bowl and toss with some of the pesto.

Serve topped with a few tablespoons of the salsa.

Serves 2 people
or 4 entree size.

Adapted from:

Paleo Skillet Frittata

Paleo Skillet Frittata

7 free range eggs
1 chopped onion
1 diced bell pepper
1 piece bunch asparagus use the top 2/3 of the bunch, cutting stalked horizontally into 3
1/2 lb Feta cheese (optional)
1/4 tsp salt
1/8 tsp pepper
A few dashes of red pepper flakes
1 Tbsp coconut oil or olive oil

Options: Pretty much anything you desire. I omitted the asparagus and peppers and used zucchini, onion, mushrooms, cherry tomatoes and spinach because that’s what I had on hand. If you are adding tomatoes and spinach, add them to the pan last so as not to overcook them.


  • Preheat oven to 400. Saute all of the veggies in your choice of oil for 3-5 minutes, until glistening and just on the edge of tender. Turn off the heat. I do mine in a cast iron skillet and bake the whole thing in the same skillet. If you don’t have a cast iron skillet, sauté in your usual pan and then bake the whole thing in a casserole dish.
  • In a bowl crack the eggs and mix your seasonings. Beat lightly for 30 seconds.
  • If you are making this dish in a cast iron skillet, crumble your feta over the veggies if you are using it, then feta or not simply pour the egg mixture over the veggies in the pan. If you are using a casserole dish, mix the veggies, eggs and feta (optional) in a bowl and pour into a lightly oiled casserole dish.
  • Pop the skillet or casserole dish into the oven and bake for 20-30 minutes, until browned to your liking.  I like mine firm and quite brown.
  • Serve plain or with some of your favourite hot sauce or salsa.

Note: Build this to suit your own tastes and experiment a little.

Adapted from:

Quinoa Salad

Prep time: 15 minutes
Yields: 8 people

2 cups cooked quinoa
1/2 cup chopped radishes
1/2 cup chopped cucumber
1/2 cup chopped celery
1/2 cup chopped red onion
1/2 cup chopped fresh parsley
1/2 cup chopped red bell pepper
1 tablespoon olive oil
2 teaspoons balsamic vinegar

Combine all ingredients together in a large bowl and mix well.

Notes: Garnish with cherry tomatoes and shredded garlic cloves and chill before serving.

Credit: IIN

Delicata Squash with Kale & Coconut

Prep time: 20 minutesHealthy Recipes
Prep notes: This recipe calls for Delicata Squash. I used Butternut and it was very good! Cooking time: 30 minutes
Yields: 2 people

2 small delicata squash

1 bunch of Lacinata kale
1/4 cup dried coconut flakes (unsweetened
1/4 cup almonds, raw unsalted
1 whole lemon
1 tsp pure maple syrup
Sea salt
Olive oil

*I used 1/2 a lemon and found it a bit overpowering. Use a little less if you don’t like a strong lemon flavour.

1. Preheat oven to 425 degrees
2. Wash squash and cut in half lengthwise.  Scoop out seeds with a spoon, cut into thin slices.
3. Toss with olive oil, sea salt and maple syrup.
4. Spread evenly on a baking sheet and roast for about 1/2 hour turning every so often to ensure even        baking.
5. Meanwhile, wash and dry kale and slice into thin slivers.  Massage it with a bit of olive oil, sea salt and lemon juice.
6. In a skillet, toast your almonds until they are a nice golden brown.  Remove from the pan and give them a rough chop.
7. Do the same with the coconut – minus the chopping.
8. When the squash is done, combine everything in a serving bowl, add sea salt to taste.