Broccoli and Feta Salad

August 10, 2015
0 Reviews
Serves 6
Prep time

My dad started making this salad in the late 1990s and it has been a staple at our family barbecues ever since. I’m not sure where he got the recipe, but we’ve made tweaks along the way to get it the way we like it. It is super easy to make and a great tasting combo.

File 2015-07-09, 10 58 10 PM_Fotor


~6 cups broccoli florets (2 bunches)
1 cup red onion, thinly sliced
1 cup feta cheese, crumbled

For the Dressing:
1 cup plain yogurt
1/4 cup mayo (go homemade!)
2 Tbsp maple syrup or coconut palm sugar
1 Tbsp lemon juice
sea salt and pepper

1 cup sunflower seeds (for serving)

1. In a large bowl, combine broccoli, red onions, and feta cheese.
2. In a small bowl, stir together yogurt, mayo, sugar, and lemon juice; pour over salad and toss.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for 2 hours or up to 1 day. Makes 6 servings.
5. Toss or top with sunflower seeds right before serving.

{via Jim Greenaway}

French Mint Shake

July 7, 2015
0 Reviews

Does anyone else love the French Mint chocolate bar from Laura Secord? It was one of my treats growing up, that along with mint chip ice cream. Although I now stick to a square or two of dark chocolate when I indulge, I still enjoy creamy, minty chocolate and this post-workout shake hits the spot! This has been my go-to breakfast since I planted my mint last month.

File 2015-07-07, 9 27 28 PM_Fotor


French Mint Shake

1/2 cup water
1/2 cup of milk
(or 1 cup of milk if you prefer)
1/2 scoop chocolate protein powder
1/2 scoop vanilla protein powder (I use Shakeology for both of these)
6 fresh mint leaves
4-5 ice cubes

1. Mix all ingredients in blender until smooth.

BLT Salad

July 7, 2015
0 Reviews
Serves 1
Prep time

Here is a quick and easy salad to assemble for lunch, and I’ve even enjoyed it as an egg-free breakfast. If you love BLTs, the dressing is what gives it the authentic flavour.

File 2015-07-07, 2 17 06 PM_Fotor



BLT Salad

For the Salad
2 cups of salad greens (romaine gives it more of a BLT flavour than spinach)
2 pieces of bacon, crumbled
2 small tomatoes, quartered

For the Dressing
1 small tomato (or half of a medium one)
1.5 Tbso of homemade may (check out the easy recipe on my blog — link at bottom)
1 tsp of homemade ketchup (or a low-sugar variety)
salt and pepper to taste

1. Assemble salad.
2. Mix the dressing. Cut the tomato in half and grate into a small bowl (start grating on the cut side and discard the skin). Mix in the mayo, ketchup, salt and pepper.
3. Drizzle dressing over salad and enjoy!

Crock Pot Chicken Tacos

July 7, 2015
0 Reviews
Serves 6-8
Prep time

This is by far one of the tastiest and easiest ways to make chicken tacos. It results in a huge batch of perfectly seasoned pulled chicken that is perfect for tacos, burritos, salads, and nachos.

File 2015-07-07, 2 56 03 PM


Crock Pot Chicken Tacos


1 jar (500 ml or 17 oz) of your favourite salsa (I love Neal Brothers organic salsa)
1 tablespoon chili powder
1 tablespoon paprika (smoked if you like it hot!)
2 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon sea salt
1/4 teaspoon pepper
1.5 pounds boneless, skinless chicken breasts
1.5 pounds boneless, skinless chicken thighs

1. Combine the first 7 ingredients in the bottom of your crock pot.
2. Add in chicken pieces and stir to combine.
3. Cook on low for 6 hours or high for 3. Shred with tongs or forks (or throw the chicken into your stand mixer with the paddle attachment and let an appliance do the work!). Cook on low for an additional 30 minutes to let the flavours blend.
4. Serve in tortillas, lettuce cups, or on a salad or nachos.


File 2015-07-07, 2 44 22 PM

Maple & Red Curry Salmon

July 6, 2015
1 Review
Serves 2
Prep time
Cook Time

Monday is salmon night around these parts! I find having a couple of “theme” nights makes meal planning easier — and I like to have salmon once a week for its health benefits and a good dose of omega 3s. This is our family’s favourite salmon recipe — even my 18 month old likes it!

File 2015-07-06, 3 33 26 PM

Maple & Red Curry Salmon

1 tbs red curry paste
1 tbs EVOO
1 tps maple syrup
salt & pepper to taste (about a 1/4 tsp each)
2 individual portions of salmon

1. Combine the first four ingredients and coat the salmon with it.
2. Grill the salmon over medium heat for 6-8 minutes per side. Or bake in a 425 oven for 15 minutes.