Healthy Life Lessons

I love making pizza. I mix it up in terms of what type of crust I make. Sometimes a traditional yeast crust, sometimes a base of cauliflower, sometimes gluten free...but always healthy, of course. But lately, life is so busy I haven't made it very often because it tends to be pretty time consuming. This is one reason I adore this recipe. It is not only healthy and super delicious, it is also pretty quick and easy. All you do is mix equal parts self-rising flour (I make my own whole grain version) with plain Greek yogurt. If you are vegan or need dairy-free, I am sure you could make it with a coconut milk Greek yogurt. You could probably also use gluten-free flour if necessary. I used organic, whole grain spelt for these ones. Self-rising flour 1 cup flour 1.5 tsp baking powder 1/2 tsp salt For the pizzas pictured above (equivalent to 2 extra larges, one regular, one thick crust), I used 5 cups each self-rising flour and Greek yogurt. 2 Ingredient Pizza Crust Mix ...

As promised here is a recipe using Yves Veggie Ground Round that I came up with. The weather has turned rainy and unseasonably warm, but the dampness still makes me crave, hearty comfort food, how about you? Did you ever eat Hamburger Helper as a kid? I did not! My parents aren't health foodies, but they are foodies, so they mostly cooked from scratch. I doubt I missed much though. I know I didn't from a nutrition perspective, that's for sure! In any case, I've created a healthified version, using the Yves Ground Round we were sent, that is super yummy. Its that time of year when we crave warm, heavier, comfort food. Believe me, this fits the bill, even though it is vegan, low-carb and low calorie. I promise you won't miss a thing! You can add cheese at the end, if you wish, if you eat dairy, or a non-dairy cheese. I planned to but, forgot, and it was still delicious! Shazamburger Helper 1 pk. Yves Veggie Ground Round (or other soy crumbles) 2 cl...

Wow, its been a while since I have posted a recipe! But now that our new kitchen is done, I'm back! I decided to break in the new kitchen with a new from-scratch pizza crust. What's different about this one, is it's yeast-based, something I haven't made in ages. Truthfully, there are lots of whole grain pizza doughs available around Toronto, so normally I wouldn't bother, but I have to say, it was much easier than I expected. I think I will have to do this more often! What makes this recipe a little different is that it uses aquafaba (chickpea liquid) as the binding agent, and is oil-free and vegan. Why, when I am not vegan, or even vegetarian, do I make so many plant-based recipes? Well, first, plant-based foods are super healthy and I subscribe to Michael Pollan's philosophy: Eat food. Not too much. Mostly plants. Second, it brings out my inner scientist. I love experimenting with recipes and seeing how non-traditional ingredients (that are healthier)...

Okay, this recipe isn't as weird or fusion as it sounds! Well maybe it is.  But I don't care because its delicious! Besides, there actually are some noodle dishes eaten in Africa. I decided to recreate my African Groundnut Stew , and then at the last minute decided to throw in Kanten noodles (made from agar agar, and carb/calorie free).  Really it was just because I had the noodles and had forgotten about them and was really curious to give them a try.  To be honest, they have no taste and in a hearty dish like this, not much of a discernable texture either, so you can leave them out.  This stew is yummy on its own or served over rice, quinoa or millet. I love the sweet, savoury, salty notes of this dish, and the different textures from the onion, collards, beans, and sweet potato.  So good! And it gets bonus marks for being packed with nutrition, protein, good fats and fibre.  Not to mention its free of sugar, gluten and completely vegan.  Af...

I don't get why people tend to be so obsessed with bread. Ask anyone what their dietary weaknesses are and they are bound to mention bread of some kind.  Now, bread isn't inherently unhealthy, but most people don't crave whole grain, sprouted bread.  They lust after soft, squishy white bread, buttery croissants, or crusty baguettes.  Personally, bread just doesn't do it for me.  When I do eat it, I usually choose a very think, whole grain type in the form of pita, wrap or flat bread, so its presence is minimized and the toppings/fillings are what is most prominent.  In any case, even for a bread lover, it seems silly nowadays to choose white varieties, when there are so many healthier and delicious types of bread to choose.  Even chain pizzerias offer whole grain crusts, which are a better option than the standard white.  Nevertheless, I always prefer to make everything homemade, including pizza. I am always experimenting with pizza crust ...

Who doesn't love pizza?  Really, come on?? Actually, I didn't love it as a kid.  But that's because at that point in time there weren't too many good pizza joints in our small town and the place my parents ordered from always had 'cheese warts', as I called them.  I now realize they simply burned the cheese because they cooked the pizzas too long.  I hated it so much, I generally peeled off the toppings altogether and just ate the crust...the white crust, because no one heard of whole grain crusts or any other kind of crust back then.  Also, I had to eat the toppings my parents liked, including green peppers and mushrooms.  I continue to dislike green peppers on pizza to this day, and I despised mushrooms as a kid.  Geez, no wonder I wasn't a big fan! Now I adore pizza, but I almost always make it homemade.  My favorite crust is using a combination of plantain, flax eggs, chickpea flour and konjac powder .  Its really good, honestly, a...

As you know, I am a huge fan of shirataki noodles.  In fact, it was my discovery of shirataki noodles that led to my discovery of the konjac plant, and all the other things you can do with the flour make from it, which led me to start my new business ! That being said, I almost exclusively eat the Asian style ones made only from konjac flour, and rarely eat the Italian/American style ones made with tofu.  I just haven't had great luck with them, partly because I have yet to create a recipe that I really love.  Nevertheless, when I was offered samples of House Foods' version, I decided to give them a shot. Not only was I quite impressed with them, I came up with a pretty awesome recipe that may just get added into the regular rotation! So, if you haven't tried shirataki noodles yet, here is why you should: Compared with regular grain or starch noodles, they are significantly lower in calories and carbs (and calorie and carb-free if you go with the konjac flour...

I adore pesto sauce but I never even attempted making it for the kids because I figured it would never fly with them in a million years. Behold the power of peer pressure!  Big A had dinner at her boyfriend's house last year and was served pesto pasta, which they call Green Monster Pasta, and came home raving about it.  Who knew?  Apparently its a favorite of Sam's and he is a super picky eater.  So this is now a favorite in our house among both kids.  I am not exaggerating when I say the girls ate almost a pound of pesto pasta last night between the two of them!  I love that it is quick and easy (don't bother making the pesto from scratch if you are pressed for time), and contains a whole crap load of spinach. Green Monster Pasta 1 lb whole grain pasta 1 container store bought basil pesto 1 350-500g box organic baby spinach Parmesan cheese for serving Put entire container of spinach in food processor and finely chop.  Add store bought pe...

  Another dinner I treated myself to in honour of my birthday last weekend was this thing of beauty.  It turned out awesome, partly because I found some spelt pizza dough at Whole Foods that produced a perfect crisp, chewy crust.  These dough balls are also smaller than the ones I usually buy so I was able to roll the pizzas thinner and I didn't get the food coma/hangover the next day that I sometimes get when I make pizza (which might also have something to do with how much of it I eat!).  In addition, I used less cheese than usual and realized I didn't miss it a bit thanks to the fabulous, flavourful toppings.  Adam loved this pizza too so I think I'll definitely be making it again. Other tasty additions, should you desire, would be artichokes, feta cheese and/or red onion. Enough (whole grain) dough to make 2 large pizzas (use whatever homemade recipe or store bought dough you like) Mediterranean Pizza Sauce 1 can tomato paste 1 cup water ...

And a new school year begins... Today is Big A's first day of grade 2!  Little A doesn't start kindergarten until tomorrow.  Although I am proud and excited to have them both in school, like most parents I am dreading having to pack their lunches.  Doing it for 1 kid was bad enough, 2 might just give me a nervous breakdown. Yesterday I asked Big A what she wanted for her first lunch and she said pasta.  Now she's asked for hot lunches before (spaghetti, pasta, soup, etc.) and doesn't have a great track record.  Most of it usually comes home untouched.  So I wasn't wild about the idea of spending a whole lot of time whipping something up that was most likely to end up in the garbage.  The result is this recipe, which isn't really a recipe, because its so darn fast and easy, but the result is a pretty healthy dish that both of the girls love.  If your kids like the taste of nutritional yeast, like mine do, then they will enjoy this. ...

TGIF!  And a hot, steamy Friday it is.  It's going to feel like one big, smoggy sauna in Toronto today.  Lovely.  And the day started off beautifully with a 4:30am wake up for me because Little A had a pee accident in her bed.  Super lovely.  Anyways... If you're a parent then you know how frustrating it is to feed kids.  One day they can't get enough of a particular food, the next they won't touch it.  For a few years, Little A couldn't get enough of my Kiddie Alfredo pasta.  I am not exaggerating when I say she would ask for it for at least 2 out of 3 meals a day.  Then one day I put a bowl of it in front of her and she threw it across the table and screamed that she would not eat it, it was disgusting.  In fact, she wouldn't eat any noodles or pasta for a few months.  This was tough for Big A who started really liking pasta.  After years of refusing to eat any tomato-based pasta dishes, she sampled a few I made...

Don't ask me what inspired me to make a pizza with anchovies!  Okay, since you asked: I had a tube of anchovy paste in the fridge and couldn't figure out what to do with it.  Why I decided on pizza, however, I don't know since the only time I ever had anchovies on pizza I found it as distasteful as the ex-boyfriend who suggested it. But boy I'm glad I did.  This was AMAZING! If you don't like anchovies, don't worry, this pizza really doesn't taste fishy.  The proof is in the pudding.  Adam doesn't like fishy fish and he LOVED this pizza.  In fact, until he reads this, he has no idea that there were anchovies on it.  Believe me, the man gobbled this down at lightening speed and declared it amazing. For plant eaters, I did a bit of research and discovered that you can sub umeboshi plum paste for anchovy paste to get that umame/salty quality.  Both are quite high in sodium, as are olives, so make sure you don't add any additional sal...

Last weekend Adam and I had a lovely dinner with some of his colleagues.  The hosts are foodies and put out an incredible spread that included all sorts of antipasti and cheeses to start, as well as fois gras (Adam and I skipped this course), and then roast chicken, peas and cauliflower, and an amazing rice pilaf with figs that I am going to have to try and recreate.  There was chocolate, more cheese, cake, lemon ice, and fresh fruit for dessert.  They also had EVERY kind of alcohol on hand, including the best champagne I've ever tasted.  I was good and had 2 glasses of champagne and then quit, despite being offered wine, liquor, and other drinks. One of the guests indulged in everything except anything involving vegetables.  He explained - while his wife rolled her eyes - that he doesn't eat ANYTHING green.  "Sheesh, you'd HATE my cooking!" I laughed.  It's true.  I can't really make anything without finding a way to toss in as much v...

This is another vegan recipe that was a total hit with my meat-loving husband.  Ah, success!  Comforting and satisfying and incredibly delicious.  The sauce contains beans, but the bean-haters in your life will never know...they'll be too focused on enjoying this rich, flavourful dish. Sundried Tomato Pasta Sauce 1 lb whole grain short/gluten-free pasta 1 tsp extra virgin olive oil 175g sundried tomatoes, not in oil 1 can romano or white kidney beans, rinsed and drained (or 1.5 cups cooked beans) 1/4 cup balsamic vinegar 2-3 cloves garlic 1/4 cup nutritional yeast 1 cup vegetable stock or water 2 tsp Rustic Tuscan Seasoning from Costco (or Italian Seasoning) Crushed red chili flakes, to taste Salt and pepper, to taste 2 cups reserved pasta cooking liquid Optional: Roasted or sauteed veggies of choice (I used roasted zucchini and bell peppers, and garlic-sauteed kale - pictured below) and/or garnish with a few handfuls of fresh chopped parsley and...

Up until now I have not been a huge fan of the shiritake noodles made with tofu.  Aside from the ones I found in New York, which, unfortunately, like so many other yummy products are not available in Canada, I've found the kinds I have tried here not to my liking.  The texture just didn't do it for me.  This has been disappointing because the Asian-style ones, that I love, aren't really well suited for Italian pasta recipes. Recently, however, I've been noticing Wild Wood's new Tomato & Herb Angel Hair Pasta Slim in grocery and health food stores.  Something about them piqued my interest and I decided to give them another try.  Last week I made some, served with a red clam sauce, and topped with garlic sauteed kale for lunch.  I loved them!  Definitely a must try.  Just be sure to use the 'drying' method for the noodles, by putting them in a very hot, dry fry pan after rinsing them, and 'cook' until all excess liquid is gone.  Also,...

If you love fennel like I do, than you'll love this recipe.  If you are not a meat eater, you could easily make this vegetarian by using crumbled tempeh instead of turkey.  Yummy over pasta or spaghetti squash, this makes a great comfort food meal. 1/2 tsp olive oil 1 large fennel bulb 3-4 cloves garlic 2 cups creamy milk (I used unsweetened, plain soy) or cream 2 tsp fennel seed Fresh grated nutmeg, to taste Salt and pepper, to taste 1 lb ground turkey or chicken (or 350g package tempeh, crumbled) 700ml jar pasta sauce (or 28oz can ground tomatoes) 2 tsp dried basil (or 2-3 tbls fresh basil, chiffonaded) Crushed red chili flakes, to taste (optional) 1 lb whole grain pasta (gluten-free, if desired), cooked al dente Remove fronds (green, leafy parts) from the fennel and finely chop in food processor.  Set aside.  Take fennel bulb, remove core, and thinly slice.  Place oil, sliced fennel and garlic in a large pan or skillet.  Coo...

Although Indian cuisine is one of my favorites, I'd never had Palak Paneer before.  In fact, I'd never tried Paneer, a pressed cottage cheese commonly used in certain parts of India.  Finding it in Kensington Market inspired me to give this dish a try.  While planning the meal, however, I decided to make it into a pizza dish, instead of eating it in the typical way I eat curry: with brown basmati rice. Knowing that Adam will only eat cheese on pizza, and only eat pizza made with mozzerella, I decided to make it only for me, and made him a plain pizza with mozz and veggie pepperoni. While the curry itself turned out great, and the flavour was great on pizza crust, I can't say I was overly impressed with paneer, which I found very bland, and, of course, doesn't really melt, which doesn't exactly make it the best choice for pizza.  I think next time I will use mozzerella instead.  If you want to do a vegan version, cube up some firm tofu or use your favorite v...

Poor Adam, between his cholesterol and his health-conscious wife (that would be me!), he rarely gets to indulge in his favorite foods for dinner: red meat, chicken wings, garlic bread and pizza. So I thought I'd treat him to a meal reminiscent of some of his favs, but still super healthy. I generally make pizza that is vegetarian, dairy-free or both anyways, since he is lactose intolerant, and follows the Kosher dietary law of no milk and meat products together. You could always recreate this dish with animals (butter, ground meat and real cheese), and I am sure it would be divine...just not quite so healthy. But I assure you that this pizza is so good, even carnivores will dig it. Adam did!! The topping and sauce makes enough to cover 2 1.5 lb balls of dough. I recommend making that much because you'll be happy to have leftovers. It freezes well and reheats perfectly in the oven or toaster oven. But if you don't want to make that much, you can stir the remainin...

My latest culinary experiment, inspired by the corn pasta I bought at the health food store, was a great success! Although I frequently buy whole wheat, brown rice, kamut and spelt pastas, I had never tried corn pasta before. It has a great firm consistency and slightly sweet taste. It has a similar fibre content to brown rice pasta (the whole 1lb bag that I used has 15 grams of fibre), but much less than most other whole grain pastas. Nevertheless, it's a great option if you are avoiding wheat and/or gluten. This dish encorporates some southwestern influenced flavours and it a nice balance of sweet (squash, tomato sauce), salty (olives, cheese) and spicy (jalapenos). If you omit the cheese (I added it only to my own since Adam won't eat it) or use a non-dairy substitute, than this becomes a well-balanced vegan dish too. 1 lb whole grain short (penne, rotini, etc.) corn pasta or other whole grain pasta 1 lb butternut squash, diced 1 tsp olive oil 1 tsp chili powder...

Adam rarely gets excited about vegetarian food, so when he raved about this meal the other night, I knew the recipe was a keeper. Don't worry if you don't have some (or any) of the herbs and spices I used, it will still turn out great. Falafel Pizzas 1 box falafel mix (or use fresh or frozen from the health food store) 4 small zucchini, cut into thin rounds 2 sweet red bell peppers, cut into quarters 1 red onion, thinly sliced 2-3 cloves garlic, minsed 1 tbls za'atar seasoning mix (or 1/2 tsp each ground dried thyme, oregano, marjoram, cumin, and coriander) 2 tsp olive oil 1/4 cup red wine vinegar Salt and pepper, to taste 1 can tomato paste 1 can of water 2 cloves garlic, minced 2 tsp za'atar seasoning mix (or 1/4 tsp each ground dried thyme, oregano, marjoram, cumin, coriander, and salt) Hot crushed chili flakes, to taste (optional) 2 tbls tahini Juice of 1 lemon 1 clove garlic, minced 1/4 tsp ground cumin 6-100% whole grain pocketless pita...