Tag Archives | Olives

Healthy Herbed White Bean and Olive Salad


White Bean Salad with olives

I don’t often talk about the specific health benefits of the ingredients I use in my recipes, but I felt I needed to “sell” it a bit. There’s nothing real sexy about white beans, but this salad is light, filling and surprisingly tasty in its simplicity. But wait til you hear how good it is for you.

Health Benefits!

This power house of a salad is high in fiber, protein and iron. All due to the mighty little white bean. In 1 cup of beans, you’ll get 75 % of your required fiber, 30% of your protein and 24 % of your iron! Now that’s one packed little bean. It’s one of my favorites because it’s inexpensive (love that part) and easy to find at any super market. It also has a mild taste which makes it’s easy to incorporate into recipes. Want to know more? Click Here.

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By on July 2, 2013 in Appetizer, Blog, Dairy Free, Gluten Free, Lunch, Main Course, Main Ingredient, Recipes, Salad, Vegan, Vegetarian, White Beans

Vegetarian Moroccan Tagine (with vegan options)

I had been craving a vegetarian Moroccan Tagine for weeks before I got it together enough to buy the ingredients I needed to make it. You see, it’s been lurking in the back of my mind since I made preserved lemons. One of the most common uses for preserved lemons is in Moroccan cuisine.

I had originally wanted to just follow a recipe I found on Epicurous, but I ended up changing most of the veggies and some of the spices so now it really doesn’t look like much like the recipe that inspired our dinner. Surprise, surprise, I couldn’t follow a recipe.

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By on January 23, 2012 in Blog, Eggplant, Gluten Free, Low Carb, Main Course, Main Ingredient, Recipes, Vegan, Vegetarian, Zucchini

Savory Spelt Muffins with Feta and Olives

With Easter in our laps I thought it would be a great time to post a yummy, savory brunch muffin for those of you having the family or friends over Sunday morning. Something about the spelt and the fresh oregano makes them a little special and slightly outside of the norm for the average brunch muffin.

On a side note, I’m trying out an organic spelt flour, purchased for a Polenta Syrup Cake with a fresh Pineapple Sauce. The cake was delicious but needs a little tweaking so I’ll post it this upcoming week. I still have a bunch of spelt flour left and thought I’d try it out in this recipe. They turned out perfect on the first try and just in time for your long weekend. Happy Easter!

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By on April 22, 2011 in Appetizer, Blog, Breakfast, Brunch, Snack, Vegetarian

Olive Prune Tapenade

A quick look on Wikipedia led to this definition of tapenade. So for those of you who have not yet had the pleasure of having this delicious olive spread, you may find this discreption helpful.
Tapenade (pronounced tap-en-AAD) is a Provençal dish consisting of puréed or finely chopped olives, capers, anchovies and olive oil. Its name comes from the provençal word for capers, tapenas (Occitan pronunciation: [taˈpenɔ]). It is a popular food in the south of France, where it is generally eaten as an hors d’œuvre, spread on bread. Sometimes it is also used to stuff fillets for a main course.”
Meeting up with friends in Victoria lead us to one of my favorite little spots to eat, snack, drink and/or enjoy some live music. If you’re ever in Victoria, check out the Superior. Expect to be surprised because often the dishes come out quite different than what you would expect. For example, Risotto Gorgonzola comes out looking like sweet and sour chicken balls without the bright pinky red sauce, classic at Chinese restaurants. They’ve taken cold risotto, rolled it into a ball and fried it. One bite had me in heaven.  Warm cheesy risotto goodness with a light and crispy exterior.  

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By on September 30, 2010 in Appetizer, Blog, Dairy Free, Gluten Free, Low Carb, Main Ingredient, Snack, Vegan, Vegetarian

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