Summer Berry and Rhubarb Crisp

Summer Berry and Rhubarb Crisp

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This crisp just screams S-U-M-M-E-R!  Sweet & tart with a lovely crunchy nutty top-layer, you'll be making this over and over again. It's a healthy twist on the traditional crisp recipe and it's a great way to enjoy one of your favourite desserts while getting in some fruits, fibre and healthy fats with every bite! Feel free to switch up the berries and try different combinations. I can't wait for you to try this out! Your house will smell amazing and you'll have everyone running into the kitchen:)

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Topping:

  • 1 cup, Old Fashioned Oats

  • ½ cup, Unsweetened Shredded Coconut

  • 1/3 cup, Sliced Almonds

  • 1/3 cup, Coconut Sugar

  • 1/4 tsp, Sea Salt

  • 1/2 tsp, Cinnamon

  • 6 Tbsp, Coconut Oil

  • 2 Tbsp, Maple Syrup

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 Filling:

  • 4 cups, Fresh Berries (I used a mix of strawberries, raspberries and blueberries, you can try your own!)

  • 1 cup, Chopped Rhubarb

  • 1 Tbsp, Honey or Maple Syrup

  • 1 tsp, Lemon Juice

  • 1 tsp, Pure Vanilla Extract

  • 1/4 cup, Coconut Sugar

  • 2 Tbsp, Corn Starch

  • 1/4 tsp, Cinnamon

  • 1/4 tsp, Sea Salt
     

Instructions

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  1. Preheat oven to 350 degrees F. Lightly grease a 9-inch pie plate, or 9x9” baking dish, or 4-6 small ramekins

Make topping:

  1. In a medium bowl, combine oats, coconut, almonds, coconut sugar, cinnamon and salt.

  2. Add coconut oil and maple syrup and stir until combined. Set aside.

Make the Filling:

  1. In a small bowl mix together the coconut sugar, tapioca, cinnamon and salt. Set aside.

  2. Put the berries and rhubarb in a large bowl and add honey, lemon juice and vanilla, stir to combine.

  3. Add the dry mixture to the berries and stir until evenly combined.

  4. Pour the berry mixture into the prepared pie plate or ramekins.

  5. Evenly sprinkle the crumb topping over the filling.

  6. Bake in the preheated oven until the filling bubbles and topping is golden-brown, about 45 to 50 minutes for large baking dish or 25 -30 minutes for ramekins.

  7. Let cool on a wire rack. Serve warm or at room temperature, with any type of vanilla ice cream and Enjoy!!!

 

Cauliflower Fried Rice

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Oh, Cauliflower Rice! Where have you been all my life?!? I don't know, maybe I'm just a bit late to the game, but I'm so glad I finally tried this delicious rice substitute! If you haven’t tried it yet, here's a super simple and flavourful way to prepare cauliflower rice and get a ton of veggies into your meal. You might even get lucky (like I did) and slip it by the kids without them realizing it isn't actually rice! 

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I chopped the cauliflower myself, but you can also just as easily pop it into a food processor to make small rice-sized pieces.  You can also find pre-cut bags of "cauliflower rice" in your produce section.

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As for the veggies, you can use whatever you have on hand (although the flavours of the combination in the recipe below works really well together). Serve it up with some Asian-style chicken, beef, shrimp or tofu. It keeps really well in the fridge for a few days.

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INGREDIENTS

  • 1 bag Cauliflower “rice” or 2/3 head of a large cauliflower, chopped into small “rice size” pieces

  • ½ large white onion, cut into thin slices

  • 2 large cloves garlic

  • 1½ tsps fresh ginger, grated

  • 2 carrots, chopped

  • ¾ cups cremini mushrooms, chopped

  • ½ cup frozen peas

  • ½ cup frozen corn

  • 1 cup broccoli, cut into florets

  • 3 tsps sesame oil

  • 3 tbsp soy sauce or soy alternative (Braggs Liquid Aminos)

  • 1 tsp oyster sauce

  • 1 tsp sriracha sauce

  • 1 egg, scrambled

  • 1 tsp sesame seeds

  • Pepper

  • 2-3 tbsp chopped coriander

METHOD

Heat Sesame oil in a large sauté pan on medium-high heat, add onions, garlic and ginger, mix till onions soften and become translucent 4-6 minutes. Add in chopped carrots and mushrooms and mix through.

Add in frozen peas and corn and mix all the veggies until they're well combined.

In a separate bowl, mix soy sauce, oyster sauce, and sriracha in a bowl and pour over vegetables. Mix well and make sure the sauce coats all the veggies. Add in cauliflower. Mix for another 5-7 minutes (until the cauliflower softens)

Crack the egg in a small bowl and whisk, make a little crater in the cauliflower rice mixture and drop the scrambled egg into the middle. Mix the egg in the middle (until it looks like scrambled eggs) and then mix that into the rest of the cauliflower rice mixture.

Cook for 2-3 more minutes, add pepper and taste to adjust any flavours you’d like. Finish off with a sprinkle of sesame seeds and chopped fresh coriander.

Enjoy!

 

Asian Soba Noodle Salad

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Have you ever bought a ready made salad at a grocery store or restaurant and thought, hey I can make this?! Well I had this salad at a Whole Foods one day, and it was so delish that I absolutely had to try recreating it at home .. it turned out so great! 

It's a super tasty & filling salad and the addition of the tofu makes it a perfect full meal.  It's flavourful and comforting without feeling heavy.  These kinds of salads are awesome because you can customize them any way you like - think of it as the perfect "clean out the fridge kind of meal".  So, are you ready to take your salad game up a notch? :)

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Here is what you'll need:

1 packet soba noodles (cook according to package directions and let cool)

1 cup of firm tofu, marinated & sautéed with 1 tsp soy sauce and 1 tsp sesame oil

3/4 cup mushrooms, sautéed with 1/2 tsp soy sauce and 1/2 tsp sesame oil

3/4 cup asparagus, cut into small pieces sautéed with 1/2 tsp soy sauce and 1/2 tsp sesame oil

1 cup shredded carrot

1 cup shredded red cabbage

1/2 cup thinly sliced yellow pepper

1/2 cup fresh coriander, chopped

1/4 cup sesame seeds

Mix all ingredients in a large bowl

 

Dressing

3 tbsp sesame oil

3 tbsp soy sauce (can also use Bragg liquid aminos as a soy sauce alternative)

1 tsp coconut sugar

1 glove garlic minced

1 large piece of ginger, grated 

1 tbsp sriracha sauce (optional)

Whisk all the dressing ingredients in a bowl or shake in a jar and pour over salad

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Serve cold & Enjoy!

Curry Roasted Cauliflower

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Ever have a head of cauliflower staring at you from the fridge and you just don't know what to do with it? Well this simple Curry Roasted Cauliflower is a game changer. It's now on weekly rotation in our house. It's perfect as a side dish or as an after-school snack (especially if Asiyah gets her hands on them)!  Love the amazing blend of spices, it's a quick & delicious way to get in some healthy veggies.

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I remember learning as a child that many fruits & veggies resembling body parts often had direct health benefits related to that part of the body.  While I don't know if that's always the case,  the brainy-looking cauliflower is packed with lots of anti-oxidants so it definitely helps promote good brain function (it's also great for heart health & digestion). 

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Ingredients:

- 1 large head of cauliflower, cut into large florettes

- 3-4 tbsp olive oil

- 1 tbsp garlic powder

- 1.5 tbsp curry powder

- 1.5 tbsp smoked paprika

- 1 tsp turmeric

- 1 tsp ground cumin

- 1.2 tsp salt

- 1.5 tbsp chopped fresh coriander
 

Method:

Preheat oven to 375'. Transfer the cut cauliflower to a large mixing bowl. Add olive oil, spices and fresh coriander to the cauliflower and mix well (don't be afraid to hand-mix to make sure the spices get into all the nooks of the cauliflower)

Once the cauliflower is well coated with the spices, lay them flat on a baking sheet. If you like the cauliflower to crisp up, keep a little space in between each piece and be sure not to overcrowd the baking tray. Depending on the amount of cauliflower you have it may take up 2-3 trays.

Place the trays in the oven and bake for 20-22 minutes, flipping once halfway through. Once the cauliflower is cooked through and nice & crispy at the ends, remove from oven and let cool for a few minutes. Enjoy as a side, on top of a salad or as a snack!

Remember, these are just guidelines, if you like more kick, go for it and add more spices, uf you want more of a mellow flavour, you can totally tone it down:)

 

Enjoy,

Zehra!

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Moroccan Shepherd's Pie

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Talk about comfort food, this Moroccan Shepherd's Pie is perfect for those cold winter days. Not only is it delicious, filling, and healthy, the fragrant spices will leave your entire house smelling wonderful.

I love traditional Shepherds Pies, but find they can be a little too heavy at times, and I actually prefer the taste of this healthier variation. It's just the thing if you're looking to clean up your diet a bit, but still want to enjoy those delicious comfort foods. I like to load mine with different veggies to make sure I’m packing in the nutrients!

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You can make a big batch to feed a crowd, or prepare smaller beautiful portions for a lovely dinner for one or two.

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Ingredients

For the filling:

  • 1 lb grass-fed ground lamb or beef (I like to do half and half)

  • 1 tablespoon olive oil

  • 1 leek, chopped

  • 1 red onion, chopped

  • 1 large carrot chopped

  • 1 large handful of spinach

  • 3 cloves garlic, chopped

  • 1 1/2 tablespoon grated fresh ginger root

  • 1-2 teaspoons salt

  • 1 teaspoon cumin

  • 1 teaspoon cinnamon

  • 1 teaspoon chili powder

  • 1 teaspoon chilli flakes

  • 1 teaspoon smoked paprika

  • 1 teaspoon honey (optional)

  • 1 ½  cup chopped plum tomatoes

  • ½ cup stock (vegetable, chicken or beef) + salt to taste

  • ½ bunch cilantro, chopped

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For the mash:

  • 1 lb sweet potatoes, peeled and cut into chucks

  • 1 tablespoon olive oil

  • 1 teaspoon cumin

  • 1 teaspoon garlic powder

  • 1 teaspoon salt

  • 2 tablespoons non-dairy milk (may need to add more if needed for consistency)

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Recipe

For the filling:

  1. Brown the ground meat in a large skillet over medium high heat. Add in the garlic and ginger and cook till meat is cooked through.

  2. Remove meat from skillet and set aside.

  3. Add olive oil to the pan along with the onions, leek, and carrots. Cook for about 4-5 minutes then add in all the spices. Cook for another 6-8 minutes, till the veggies begin to soften.

  4. Add the cooked meat back to the pan with the veggies. Stir to combine everything together.

  5. Add in tomatoes, chicken stock and honey.

  6. Bring to a boil and simmer until the sauce is thickened, about 10 minutes more.

  7. Add spinach and chopped cilantro, stir and remove from heat.

  8. Season with salt and pepper to taste.

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For the mash:

  1. Peel and cut the sweet potato into large pieces.

  2. Boil the potatoes in salted water for 15 minutes or until tender.

  3. Drain well, add the olive oil, cumin, garlic powder, salt and milk.

  4. With a hand blender (or potato masher), blend until they reach a creamy consistency.

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Assembly:

  1. Preheat oven to 350 degrees F.

  2. Fill a 13 in x 9 in casserole dish (or a few small ramekins) with the filling and spread the mash on top.

  3. Bake for 40 minutes until the topping is beginning to brown.

  4. Garnish with extra chopped cilantro, if desired.

 

Enjoy!

Zehra