Who else is sick of winter?! I know I’ve definitely been craving some colour in my life lately! So this week, I’ve teamed up with Litehouse Foods and The Food Bloggers of Canada to bring you a fresh, colourful entrée salad recipe that can be on your table is less than half an hour! My Pomegranate Hibiscus Salmon Salad combines mixed greens and peppery arugula with strawberries, yellow peppers, mandarin oranges, dried cranberries, almonds and red onions — topped with a fresh fillet of wild sockeye salmon. It’s created with Litehouses’s Pomegranate Hibiscus Dressing, from their new Green Garden line. I also give you a behind-the-scenes look into my creative process of shooting and styling imagery for photoshoots and blog posts!
I can’t seem to get enough beets lately — especially roasted beets! Do you guys go through intense phases with food, too? This salad combines all the winter produce I love, in one huge superfood salad. My New Year Detox Salad with Pink Tahini Dressing is overflowing with ultra-clean, nourishing ingredients, antioxidants, and tons of plant-based protein to help keep your new year health and nutrition goals on track. Oh, and the dressing is bright pink! Remember how I mentioned I’ve been feeling inspired by pink hues lately? In this recipe, I show you how to make a gorgeous (and delicious) Pink Tahini Dressing, with all natural ingredients. Stay tuned for a fresh, fun and colourful spin on winter produce!
Fall flavours are great and all, but this week I needed to switch things up — I was craving something light, fresh and colourful! Today I’m sharing the recipe for my Tangled Thai Salad — a simple, healthy salad overflowing with veggies and plant-based protein (including the best Ginger Peanut Sauce, ever). I love to make a big salad for dinner when I feel like I need a some extra nourishment, and the extremely brown landscape in Calgary lately has left me craving come colour! My recipe is a crowd pleaser — I’ve served it for many girl dinners (for those of you who are new, I have dinner with my college girlfriends every week!). I also share my tips for making your salad look pretty when you’re serving it as a main course — because we eat with our eyes first, right?!
This is a pretty nerdy confession… but it’s really fun for me to try to recreate restaurant dishes I love at home! I enjoy the challenge of figuring out what ingredients were used and attempting to make restaurant-inspired cuisine — it pushes me out of my comfort zone and I end up combining ingredients I wouldn’t usually pair together (like the Creamy Avocado Lime Dressing in this recipe). My Vegan Southwest Quinoa Bowls are inspired by the Viva Bowl at NYC’s Local Thyme (where I ate lunch almost every day during my time in Manhattan!) — but with my own spin, and tons of extra veggies! Did you know that today is National Eat Your Vegetables Day?
My Crudité Style Niçoise Salad is my favourite salad to make after a trip to the farmer’s market! There’s a ton of beautiful, seasonal produce available right now, and this simple salad lets the ingredients shine. I like to serve this salad crudité-style — that way everyone can take what they like and customize their plates. This is a girl dinner classic; a nutrition-packed, hearty salad that tastes just as good as it looks!
I get together with my college friends once a week for dinner. Each week we alternate who hosts, and if you’re not hosting, you bring a bottle of wine for everyone to enjoy. Pretty sweet deal, right? I absolutely love our little tradition and look forward to catching up with my girls each week.
Last time I hosted dinner, I made basa fish tacos with all the fixings. I really enjoy authentic Mexican food, and could happily eat it everyday for the rest of my life. The flavours are so fresh and festive!