Tag Archive | recipes


Yes the dreaded Monday has come…and gone by the time this will be up.
It was a cold one today. I woke up to snow! I hate the snow. Living 20 years in Ottawa I’ve had my fill.
Regardless of this cold and wet powder that attaches to everything I still had to get to work, today is a hairdressing day.
Ive got two pairs of rain boots I can wear in the snow. Magically both have the soles coming apart. On both pairs the upper portion has literally lifted off the sole to expose my poor little foot and make it all wet…and cold!
Did I mention I’m allergic to the cold? yes it actually is real! google it.
Continue reading

Week 3-Gluten/Wheat Free Challenge

So this week will be frugal with lots of leftovers and repeating meals. Since we are moving we have been really short on funds. Paying for the van, damage deposit etc can add up quickly especially paying for everything up front.
Anyway here is what I’ve mustered up: Continue reading

Day 20- Muesli

This is the perfect start to you day. Its delicious and healthy!

I got this recipe from the “Living the g.i. diet” by Rick Gallop
This recipe is good for multiple servings. I like to combine 1/3 cup of the muesli with 1/3 cup of water the night before and let it sit overnight. In the morning I nuke it and add milk. You can also boil 2/3 cup of water with 1/3 cup of muesli  the morning of which ever you prefer. Keep in an air tight container for up to 1 month. Continue reading

Day 14- Zucchini and Corn Tacos

This is another Epicurious.com recipe. I would highly suggest this app. Its free and it even makes shopping lists for you! Lol I also was not paid to say that;-)

Zucchini and Corn Tacos

Chef Jimmy Shaw cooks up tacos that stars can enjoy without guilt. Authentic Mexican dishes like this one are flavorful and naturally lowfat, he says.

3 tablespoons vegetable oil, divided 2 cups fresh white or yellow corn kernels
1 cup chopped white onion
3 cloves garlic, finely chopped
4 medium tomatoes, roughly chopped
3 medium zucchini, diced
1 cup canned black beans, rinsed and drained
4 leaves fresh oregano finely chopped
1/4 teaspoon freshly ground black pepper
8 homemade flour tortillas (my addition to the recipe, day 9 recipe here)
1/4 cup tomatillo (green) salsa
8 teaspoons grated Monterey Jack cheese (or queso fresco)

Heat half of oil in a large skillet over high heat.
Toast corn 5 minutes, stirring; season with salt.
Remove corn; set aside.
Heat remaining 1 tablespoon plus 1 1/2 teaspoons oil in skillet.
Cook onion, stirring, until it caramelizes, 5 minutes.
Add garlic; cook 1 to 2 minutes.
Add tomatoes; cook 10 minutes.
Add zucchini; cook until tender, 10 to 12 minutes; season with salt.
Add corn, beans, oregano and pepper. Cook 3 minutes. Split filling among tortillas; top each with 1 1/2 teaspoons salsa and 1 teaspoon cheese.

You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/Zucchini-and-Corn-Tacos-354249

Day 13- Butternut Squash and Fried Sage pasta

This recipe is One I got from my Epicurious.com app on my android.  You can add different veggies or even different kind of squash. Its a great autumn dish. I really liked including spinach. Yummy

Butternut Squash and Fried Sage pasta

A hearty bowl of pasta plus savory cheese? You’d never know this whole-grain comfort food is diet-friendly! Squash supplies all the vitamin A you need for the day.

8 ounces whole-wheat penne
1 tablespoon olive oil
8 sage leaves
1 medium red onion, thinly sliced
2 garlic cloves, finely chopped
1 medium butternut squash (about 2 pounds), peeled, seeded and cut into 1-inch cubes
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan

Cook penne as directed on package. Heat oil in a large skillet over medium heat. Fry sage, turning once, until crisp on both sides, about 1 minute per side. Transfer to a paper towel. Add onion and garlic to skillet. Cook, stirring frequently, until soft and golden, about 3 minutes. Add squash, 3/4 cup water, salt and pepper. Cover and simmer, stirring occasionally, until squash softens, 5 to 7 minutes. Drain pasta, reserving 1 cup cooking water. Return pasta to pot and add squash mixture; stir over low heat, adding some reserved cooking water if necessary, until pasta is coated, about 1 minute. Serve, garnished with cheese and sage.

You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/Butternut-Squash-and-Fried-Sage-Pasta-357109

Day 6- Veggie Shepherd’s Pie

So Today I’m linking you to another blog.
My Partner and I use a lot of her recipes, especially this one.
Our regular substitution is switching out the regular potatoes for sweet potatoes or yams. We also use fresh tomato instead of canned.

Click Here to see the recipe ———>Vegetarian Shepherd’s Pie