Tag Archives | Cucumber

Watermelon and Tomato Salad…Summer’s Bounty

Watermelon Tomato Salad

Oh, sweet watermelon. Juice running down my chin, too much loving to all be contained in one bite. Somehow the whole face gets involved.

I think every kid must have a memory somewhere of leaning over a balcony looking over a lawn spitting their watermelon seeds down below. Juice dripping down each arm all the way to the elbows, then down the front of what used to be a clean T-shirt, and spread from ear to ear (and maybe a little in the hair)…or maybe that’s just me. I’m 35 now and still haven’t mastered the art of eating watermelon without getting it all over the place.

Gosh, I had missed watermelon. Almost as much as I missed regular hot showers and regular garbage pick up…

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By on August 20, 2013 in Blog, Main Ingredient, Watermelon

3 Ingredient Savory Pancakes

Broccoli and Egg Pancakes

3 ingredient savory pancakes!

Actually, it’s better than that. 3 ingredient healthy pancakes.

How freakin’ awesome is that?

Now other than their shape, they have very little in common with the North American breakfast staple. In fact, they are almost the opposite. These pancakes will stabilize blood sugar levels instead of sending it through the roof, like your typical dose of diabetes on a plate.

With a base of broccoli and eggs, these pancakes are healthy, veggie packed, protein rich and loaded with omega 3s and totally satisfying. I even threw in a little turmeric for the benefits of curcumin. They also happen to be gluten free, grain free,  and they definitely don’t need syrup.

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By on June 25, 2013 in Blog, Breakfast, Broccoli, Brunch, Dairy Free, Eggs, Gluten Free, Low Carb, Lunch, Main Course, Main Ingredient, Recipes, Vegan

Carrot and Cucumber Veggie Noodle Salad with Cilantro Hemp Pesto (DF, GrF)


Even though it’s still snowing as I write this, I still feel like spring is in the air. Probably because the sun is finally starting to rise before I do and set at a reasonable hour (not 5 pm). At least for me, with spring comes the unquenchable need for veggies. More Veggies! I can’t get enough. So I decided to ditch the grains and fill up on vegetable “noodles.”

Yup, veggie “noodles.”

Whether you’re trying to lean down, avoiding wheat for digestive issues, trying to get more veggies into your diet or simply tring to be more heart smart, veggie “noodles” are a great addition to a simplified meal.

Sure you can buy a spiralizer to make noodle shapes out of raw vegetables, but if you’ve never tried it before, you may not want to invest in a fancy gadget. After all, we don’t need to create kitchen gadget cemeteries in our kitchens? A carrot peeler is a great way of testing out the concept like we did here for Carrot Parpadelle. A mandoline  (this is the one we use) works great too, if you have one. Or in this case, my sister picked up an inexpensive julienne peeler.

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By on April 17, 2013 in Blog, Carrot, Condiment, Dairy Free, Gluten Free, Low Carb, Lunch, Main Course, Main Ingredient, Recipes, Salad, Vegan, Vegetarian

TV Tuesday # 26: How To Make Homemade Vegetarian Sushi Rolls (Sushi Series Part 2)

Sushi makes most people think of raw fish, but it doesn’t have to be that way. There are plenty of vegetarian and even vegan solutions when it comes to sushi. The best example of that is when it comes to sushi rolls or otherwise known as maki rolls. I love these little babies because I can stuff them with just about anything. I can rummage through the fridge and pick out veggies that need to be used up and make a delicious dinner.

They’re fun to make too, but its the flexibility of the fillings that I love most. Even the sushi rice doesn’t have to be sushi rice. You can use quinoa, sprouted brown rice, or even bulgur. As you can see there is plenty of room for creativity. Yeah!

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By on October 2, 2012 in Blog, Gluten Free, Lunch, Main Course, Main Ingredient, Recipes, Rice, TV Tuesdays, Vegan, Vegetarian, Videos

TV Tuesday #18: 5 Minute Avocado Gazpacho (VG, Raw, GF)


Most people know that they “should” eat more veggies. Most don’t. But here’s the thing.

The best part about veggies is that they are faster and easier to prepare that most other foods. They taste delicious on their own, they can be eaten cooked or raw and in a lot of cases come in a single serving size. How handy.

So why not a dish that incorporates a ton of veggies, without too much thinking, hardly any work, and a delicious outcome?

With summer temperatures upon us, not cooking with the stove or oven is best. So why not put together a refreshing soup with all those veggies you promised yourself you’d eat? How about a chilled avocado soup to sooth you from today’s heat wave?

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By on August 7, 2012 in Appetizer, Avocado, Blog, Dairy Free, Gluten Free, Lunch, Main Course, Main Ingredient, Recipes, Snack, Soup, TV Tuesdays, Vegan, Vegetarian, Videos

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