Savoury Recipe Blog

Roasted Veggie Pasta

This delicious pasta recipe will leave you feeling satisfied with no regrets! It is absolutely delicious and provides immense amount of nutrients with the vegetables packed inside! You will definitely want to give this a try!

Ingredients: serves 3-4 people

  • 1 pack of cooked rice pasta
  • 3-4 peeled beets and chopped into cubes
  • 1 bundle of rapini (or broccoli if prefer)
  • 1-2 zucchinis chopped into cubes
  • 2-3 tablespoon of extra virgin olive oil
  • salt & pepper to tase

Instructions:

  • place the beets and zucchini in a baking tray covered with parchment paper. Drizzle over top 1 tablespoon of extra virgin olive oil. Salt & pepper to taste. Bake at 350 degrees for about 30-40 minutes or more until the beets are fully cooked.
  • For the rapini: Fill a pot with water. Let come to a boil and place the rapini in to steam and cook them. About 5 minutes or until rapini are tender. After the rapini are cooked get a pan and place 1 tablespoon of olive oil and cook the rapini until nicely golden. Salt & pepper to taste.
  • Once the vegetables are all cooked set aside until the pasta is ready.
  • Once the pasta is ready, place the pasta in the rapini pan and toss the remainder of the veggies (zucchini & beets). Option to add the last tablespoon of olive oil and more salt and pepper if you prefer. Mix all ingredients with the pasta until everything is fully incorporated.
  • Optional: add a tablespoon of pesto to the pasta. Home made pesto recipe will be coming to the blog!

Summer Quinoa Salad

This is one of my favourite Summer salad recipes! It goes great by itself, as a meal or as a side dish to any Summer BBQ. It is super simple, delicious and extremely healthy! It is filled with complete proteins from the quinoa, healthy fats and carbohydrates from the chickpeas as well as the extra virgin olive oil. This recipe will definitely not disappoint

So make a trip to the kitchen and get cooking!

Ingredients: serves 6 plus people as a side dish

  • 1.5 cups of uncooked quinoa
  • 1.5 cups of corn (fresh or frozen)
  • 1 can of chickpeas
  • a handful of chopped basil
  • salt and pepper to taste (add for preference tase)
  • 1 tablespoon extra virgin olive oil
  • pinch of garlic powder
  • 1/4 teaspoon of paprika

Instructions:

  • cook quinoa as instructed on the bag. I rinse the quinoa before I boil it to ensure all the residue comes off
  • For the corn; place a pan on the stove top over medium heat with 1/2 a tablespoon of the extra virgin olive oil. Cook until golden.
  • For the chickpeas: place a pan on the stove top over medium heat with 1/2 tablespoon of the extra virgin olive oil. Add a pinch of salt, black pepper, garlic powder and paprika. Cook until golden brown (this can also be baked on a tray in the oven at 400 degrees for about 20 minutes)

Ingredients for the dressing:

  • 1.5 teaspoons of honey
  • 1/4 cup of white balsamic vinegar
  • 1/2 cup of extra virgin olive oil
  • Salt & pepper to taste based on your preference
  • Place ingredients in a mason jar and shake until blended

Assembly: In a bowl, place the quinoa, roasted corn and chickpeas and fresh basil. Pour the dressing over the top and toss until it is throughly mixed! Enjoy!

Guacomole

Creamy, Delicious & Nutritious

Who love Avocados? I know I do!

I don’t think I have ever met anyone who loves avocados more than I do. If I was stranded on an island for the rest of my live, my dessert island food would be avocados.

Avocados are not only delcious, but are packed with a load of nutrients. Avocados contain many rich vitamins such as; Vitamin B, Vitamin C and are a great source of Omega 3’s. I won’t go into the scientific detail about all the vitamins. However, the vitamins listed provide antioxidants which help strengthen the immune system (vitamin C), provide energy to the body (vitamin B) as well as increase brain integrity, as well as anti-inflammatory properties (omega 3’s)

I love having guac because I feel it is one of the easiest ways to increase your intake of avocados. I feel it is so versatile and most people enjoy guac. This recipe I have made is extremely simple, delicious and a great add on to a taco night! Or even spread on a slice of whole grain toast!

This recipe is great because you can really add anything you want to it. You could add chopped tomatoes, corn, grilled pineapple, really any flavours you want. I personally love the avocado flavour so I prefer to keep my guac simple.

Recipe (Serves 3-5 people):

Ingredients:

  • 3 avocados
  • 1/4 lime squeezed
  • a pinch of salt (or more)
  • 1 tablespoon of diced sweet white onion

Instructions:

  • In a bowl, mash 3 avocados until it becomes a creamy consistency, but not too smooth. To that mixture squeeze, 1/4 lime (or more if you like a strong lime flavour), a pinch of salt (or more if you prefer) and 1 tablespoon of diced onions (can omit if you don’t like onions). Mix all these ingredients together and your guac is all ready to go!

It really is that simple, and I promise it won’t disappoint! Enjoy!

Fish Tacos

Amazing For Taco Tuesday!

STOP CONTEMPLATING WHAT YOU ARE GOING TO MAKE FOR DINNER TONIGHT! I have the best solution! My fish tacos! These tacos are super easy to make, extremely healthy, satisfying and call for a fun switch for dinner!

Go get your cooking gear on and get ready to cook up a storm!

This recipe serves about 4-6 people

Ingredients for the Fish:

  • 6 Basa fillets (or any white fish of preference or shrimp)
  • 1/2 tablespoon of paprika
  • 1/4 teaspoon of garlic powder
  • 1/4 teaspoon of onion powder
  • 1 teaspoon of salt (less if desired)
  • 1/2 teaspoon of black pepper
  • 1/4 cup of olive oil drizzled

Instructions:

  • Place one sheet of parchment paper on a baking tray
  • Place the fish fillets on the baking tray. Sprinkle all the spices over the fish fillets as evenly as possible. Drizzle olive oil over the fillets and mix all ingredients with your hands to ensure the fillets are generously coated
  • Place the baking tray in the oven at 400 degrees. After 15 minutes remove the fish from the oven and turn them over. Place the fish back into the oven for another 15 minutes for complete cooking time

Ingredients for Roasted Cauliflower & Chickpea Dish (side-dish and also a filling in the taco)

  • 1 Whole Cauliflower (washed thoroughly)
  • 1 can of chickpeas (rinsed)
  • 1/2 tablespoon of paprika
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of onion powder
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper
  • 1/4 cup of olive oil drizzled

Instructions:

  • Once the Cauliflower is washed, break up into smaller bite size pieces
  • In a bowl, place the cauliflower and chickpeas. To that bowl add all the spices and the olive oil. Mix all the ingredients with your hands to ensure an even coating
  • Place a sheet of parchment paper on a baking tray. Pour the ingredients onto the baking tray. Place in the oven at 400 degrees for about 40-45 minutes. Halfway into the baking time remove the cauliflower and chickpeas, mix the ingredients in the tray and place back in the oven for the remaining cooking period.

Ingredients for Roasted Sweet Potatoes:

  • 6 sweet potatoes (washed and peeled)
  • 1-2 tablespoons of cornstarch
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1/4 cup of light olive oil

Instructions:

  • Once the potatoes are washed and peeled, cut into wedge like pieces. Place the sweet potatoes into a bowl. To that bowl add all the ingredients; cornstarch, salt, pepper, and olive oil
  • On a baking tray place a sheet of parchment paper. To that tray pour the sweet potatoes.
  • Place in the oven at 400 degrees. Turn the potatoes over after about 20-25 minutes. Cook for another 20-25 minutes or so. They may take less time or more time. Keep an eye on them until they are a darker, golden, brown

Optional Garnishes to Add on:

  • Chopped lettuce
  • Sirancha Mayo: Add a 1/4 cup of vegenaise and 1 teaspoon of sirancha into a bowl and mix together
  • Chopped Tomatoes
  • Guac: See previous recipe in blog feed

Cooking Tip: You do not need to cook the fish, cauliflower and sweet potatoes separately. You can bake them at the same time as long as you keep in mind the cooking times and take them out when they are done

Assembling:

  • On a whole wheat wrap place the fish, cauliflower mixture and sweet potato. Add all the above garnishes and ENJOY!
  • Option: If you are gluten intolerant you can substitute the whole wheat wrap for a lettuce wrap (Boston lettuce the best for taco)
  • You can add the sweet potatoes to the taco which I love, or have them as a side dish OR both!

I hope you enjoy this recipe as much as I do!