It’s December and although we still don’t have snow here on the North Coast of British Columbia, I still feel that nip in the air. Something that really comforts me this time of year is soup. Last night I made this Roasted Cauliflower and Cheddar Soup and it was delicious. So out came the leftovers and the camera.
It’s fall here on the North Coast (however; with the light dusting of snow this morning it’s starting to look a lot like winter) and for me that means comfort foods. I’m talking warm, heart meals that speak to your heart. The problem with those meals is that it also goes straight to your waist line. Bret Johnson’s Turkey Chili recipe takes care of that with giving you the comfort food you crave, but at under 300 calories a cup – you won’t blow your nutrition for the day.
In the last year I have discovered a wonderful new vegetable: spaghetti squash. I have made “spaghetti” with it many times, and it’s a great way to feel like I’m eating a high calorie/comfort food meal but stay in my daily goals. That being said, one can only eat so much of the same meal with the same ingredient. I was getting bored and it was time for some variety. I played around with a few of my favorite flavors and came up with Texas Turkey Spaghetti Squash Bake.
As a member of the Collective Bias® Social Fabric® Community, I wanted to share how I prepared an anniversary dinner for my husband and I. This shop has been compensated as part of a social shopper insights study for Collective Bias and their client.
Yesterday my husband and I celebrated three years of marriage. We have been together for a total of nine years, married for three and wow, we have been through a lot: babies, moving in and out of provinces, and two houses. We survived the loss of our first son, high stress situations and renovations. There are many reasons to celebrate, which is why I wanted to create an amazing anniversary dinner.
I am participating in the Hidden Valley Ranch Ranchify Recipe Challenge. I’m going to be honest here, other then using it as a dip for my pizza crust, I’m not a big ranch eater so I thought that this challenge would be a bit challenging. Then I remembered that I make awesome twice baked potatoes.
Thank goodness for Pinterest. Am I right? Before Pinterest, I would have never of thought to use Cauliflower for a pizza crust. Actually, if I’m going to be honest here I would not have tried many of the recipes that have become our family favourites, or even created my own out of inspiration from what I have seen. Cauliflower Pizza Crust is a tricky thing, at least if you’re expecting pizza crust like ability. I have probably tried 3-4 different recipes, but they all resulted in a crumbly mess that would just stick to the pan. Then I found a simple Cauliflower Pizza Crust recipe from Greatist.com, added a few flavourings and came up with the following:
We’re meat-o-saurs’s here in our household, there is usually only one night a week where we eat a meatless meal. Usually we stick to chicken and turkey but 1-2x a week we have beef. The weekend is usually when we partake in one of our favorite foods, but steak dinner gets old every week. I found a recipe on Pinterest for Korean BBQ Beef from Six Sister’s Stuff and thought it would be a delicious addition to our meal plan. A few weeks went by and I finally decided to get the ingredients that would work for us, made some adjustments and made these Asian Beef Kebabs.
I love, Love, LOVE garlic. So much, in fact, that it’s pretty rare I don’t cook with it – I put it in everything (with exception to cakes and sweets). Not only does it provide an incredible dose of complex flavor but it also provides your body with health benefits. April 17th is National Garlic Day so I figured it would be the perfect excuse to compile a collection of my favorite garlic recipes from The Bewitchin’ Kitchen and other blogs.
Did you know that March is national nutrition month? What a better way to celebrate then a salad. Salad’s don’t have to be the typical boring lettuce and dressing variety – those get old very fast. Instead why not try something different like the Greek Barley and Peach Salad? It’s simple to make and uses canned peaches. I recently found out that a recent study done at Oregon State found that canned peaches 1.5x more antioxidants then fresh peaches and the Vitamin C levels are 3.5x greater then the fresh variety as well. Just make sure you don’t buy canned peaches heavy on the syrup side. I buy light syrup but still find that too much and I highly recommend rinsing them off before you put them in the salad, otherwise it could be too sweet.