a homage to adventure & plant-forward eating
Asparagus season is one of the true joys of spring. I love asparagus because it is so versatile; it can be used in salads, soups, quiches, and tarts, or just served on its own with minimal dressing up. This recipe for roasted asparagus with lemon-caper …
I’m a bit of a meat lasagna hater. For whatever reason, I have always enjoyed vegetarian lasagna more than its meat-filled counterpart. Something about the way the cheese mingles with the vegetables is just so yummy. This Spring Lasagna recipe is a spring twist on …
With spring comes rhubarb season, and with rhubarb season comes an excellent opportunity to make some seriously delicious baked goods! This recipe for Gluten Free Rhubarb Streusel Muffins is perfect for this time of year. The muffins are moist, the rhubarb is bright and tart, and the streusel topping is to die for. Continue reading Gluten Free Rhubarb Streusel Muffins
To me, this Spring Crunch Salad is the epitome of spring. It has the perfect spring colour palette—shades of light green and pink; it’s full of delicious spring produce, and it’s incredibly fresh and crisp. Tossed in a tangy herby vinaigrette, each bite is bright …
These Chocolate Sea Salt Cookies are essentially a brownie in cookie form. Inspired by the IMPACT Kitchen cookies of the same name, these cookies are gluten-free, fudgy, and perfectly chewy, like an edge piece of brownie. After having the IMPACT Kitchen version, I knew I …
Spring is here, and I’m celebrating with this Spring Chicken Soup! Vibrant green peas, crisp snap peas, parmesan, and lemon give this chicken soup a distinct springiness that I love—this is exactly the kind of soup I want to be eating at this time of year. Ready in 40 minutes, this soup has been a go-to for me lately. Continue reading Spring Chicken Soup
There was a period when every time I went out for Thai food, I ordered the green curry. Thai green curry is so comforting and delicious, and surprisingly very quick and easy to make at home. This Shrimp Green Curry recipe is inspired by my …
Strawberry Oat Matcha Latte Cookies are inspired by the cafe classic, strawberry matcha. The dough is made with an oat flour base, then divided into three parts: one gets flavoured with strawberry powder, one with matcha powder, and one is left plain to represent the …
Brunch food is my favourite category of food—anything brunch and I’m in—specifically savoury brunch food. When I was in university, I used to order this potato and egg breakfast skillet from our on-campus restaurant, and it was so good; tbh, I could go for that right now. I knew I needed a breakfast skillet recipe on the blog, but I wanted to step away from the traditional egg and potato combo, so instead my root vegetable & egg skillet recipe uses sweet potatoes and beets as the base. Everything is cooked in one large skillet, so minimal mess, and is on the table in under an hour. Continue reading Root Vegetable & Egg Skillet
Thai Coconut Chicken Soup is my absolute favourite soup to have on a chilly winter’s day or when I’m feeling under the weather. The star of this soup is the coconut milk broth. Loads of fresh ginger and garlic combined with cilantro, chili, and lemongrass …
