Tag Archives: dinner

Curried Coconut Chicken


Creamy, hearty, thick, delicious, and seriously easy to make. Too good not to share.

curry coconut chicken



3 skinless chicken breasts, cubed

3 diced tomatoes

1 can coconut milk

1 minced onion

1 minced garlic clove

2 Tbs tomato paste

2 Tbs extra virgin olive oil

curry powder, to taste

sea salt to taste

pepper, to taste


Warm the olive oil in a saucepan at medium heat. Once it’s warm sautee the onion and garlic, about 2 minutes. Add the curry powder (I used about 1/2 Tbs) and cook it for about 1 minute. Once it’s done add the cubed chicken and cook until no longer pink. Add the coconut milk and dissolve the tomato paste in it. Bring to a boil, throw in the diced tomatoes, and bring temperature down to low. Let it simmer to reduce the liquid, add salt and pepper to taste.



BEHOLD. The Super Soup.


Has it really been since December that I last wrote here? All you need to know is I’m full of ideas and projects, which can only be a good thing for you, my dear reader. Alrighty then, on to business. Of the munchy kind.

“I’m too busy to eat right.”

“Hey, I’m lucky I even get to sit down and eat.”

“I just grab whatever because I’m always on a rush.”

And so on. I’ve heard it all, and dude, I’ve said it all. And you know what I say now? Bull to the shit.

Making healthier food choices can be easy– if you make it easy on yourself.

Listen, I’m no different than you and if I’m rushing to get things done and the baby has decided that she will shrill-scream to the top of her lungs lest she’s held with both arms and bounced like a human trampoline, but I’m starving and on one side there’s a salad to be chopped, assembled and dressed, and on the other side there’s a bunch of ready to eat Oreos, then fuck it and damn straight I’m stuffing those Oreos in my mouth– except I’m kissing them first for being the lifesavers they are.

Been there. Done that. Learned from it. 

It doesn’t mean I’m failing as a human being for not being able to do it all at once. It doesn’t mean my baby is a demanding tyrant who won’t let me eat. It just means I have to make things easier on myself.

What this means to me is that on the weekends, when hubs’ work load may be lighter and older sisi Anna is around to help hold the baby I go on a two hour cooking and prepping rampage. If you give it even a little bit of thought you will find a pocket of time here or there where your life situation will allow for you to do the same. And there’s no shame in asking for help. Think about it: if eating is something you have to do every single day, isn’t it worth your while to give yourself the best chance of success by using a bit of time to set up a few healthy meals? I sure think so.

And here is a recipe ideal for this purpose: a truly super soup. Full of protein and nutrition, this is a meal you won’t regret. I made a HUGE batch of it, and am I ever thankful because it has made for a healthy lunch the last three days as I’ve been squeezed for time to cook. Store it, freeze it, keep it handy. Make it easier on yourself. 

quinoa vegetable soup

The Super Soup

4 C vegetable broth

1 C uncooked quinoa

1/4 C dry lentils

1/4 C dry split peas

1/4 C cooked chickpeas (you can used canned, but what I do is I cook dry chickpeas and freeze them in batches for cases like this)

1 onion, diced

1/3 C mixed veggies (I used frozen: green beans, corn, peas and carrot mix)

salt & pepper to taste

mustard powder

dry parsley

bay leaves

cilantro for garnish

goat cheese for garnish (optional)

Bring your veggie stock to a boil and add the quinoa, lentils, split peas, and bay leaves. After 15 minutes, add the onion, chickpeas and frozen veggies. Let it all simmer together at low heat for about 10 minutes more, add salt and pepper to taste, a bit of mustard powder, and sprinkle with dry parsley. Donezo. Seriously, that’s it peeps. Just remember to remove the bay leaves when serving.

To serve you can add goat, feta or panela cheese, or skip those to keep things vegan. Do not, however, skip out on the fresh cilantro. It makes things sooooooo good.

I love this kind of soup because it’s so easily transformed into something different. Add or remove any ingredients you want. Is it too bland? Add paprika. In the mood for zing? Ginger powder! Feeling daring? Chipotle powder (or adobo, omg yum). See? Now I’m hungry all over again just thinking of the possibilities. ENJOY.

Suck It Up, Buttercup


I hate winter. Then I love it. Which means I didn’t really hate it to begin with, it just annoys the crap out of me. The idea of six months of cold, darkness and –gasp– absolutely NO cute shoes is enough to have me in fetal position in a corner, holding myself and rocking.

But then there’s fireplaces, Christmas, playing in the snow, hot drinks, and creamy soups, and things don’t seem all that bad after all.

Creamy soups. Today’s order of the day.

Although this soup requires minimal ingredients, it is the kind of food that gives you warm, fuzzy feelings inside; it makes your innards giggle with childish joy and next thing you know you’re polar bear hugging the shit out of the mailman and the bank teller. Consider yourself warned.

For this soup I used one of my new (to me) discoveries, a favorite ingredient of mine for the cold months. Please meet Miss Kabocha:

Otherwise known as butter cup squash, this lil’ pumpkin is sweet and of beautiful, creamy, spreadable texture. Well, like butter!

And as with many other concoctions I cook, how do I know this is good? Because the husband loved it. That is all you need to know.
Ok fine, I’ll tell you more. Stephen is picky-ass-picky um, particular about his soups. They have to be just the right texture, not too watery and not too thick; they have to have the precise amount of savoring, not too salty, not too bland. The flavors need to be craftily meshed together through the right amount of simmering. You get the picture. Me? Throw shit in a pot and call it a day. There ain’t nothing that can’t be fixed with more water or salt, me says.

So maybe I’m not your most reliable source for tasty soups since my bar is low way down there, but trust the husband. He knows his shizz.

buttercup squash soup


Kabocha (Butter nut) Squash Soup

1 kabocha squash

2 Tbs butter (or vegan spread)

a splash of coconut milk (or your milk of choice)

sea salt to taste

Begin with slicing the squash in half and placing both halves with the cut parts facing down on a baking sheet. Broil in the oven at 350 F for about 40 minutes, until the squash is super tender. Once ready, use a spoon to remove the seeds. Spoon out all the meat and place it in a blender with a little bit of water. Blend well.

Melt the butter in a saucepan and add the liquified squash. Add the splash of milk and salt, and bring to a rolling boil. Once the mixture is boiling lower the temperature to leave it simmer. Adjust your seasoning to taste, and add more milk until you reach your desired consistency.

And this is the part where you can make things interesting. If you wish, go crazy with the toppings. Here are some ideas of things you can sprinkle on top:

-Crumble cheese (like Feta or Panela)

-Roasted pumpkin seeds

-Hemp seeds

-Nutritional yeast

-A dash of chipotle adobo, to make it hot and spicy.

-Crumbled walnuts

Many possibilities for different flavors! Suddenly winter doesn’t seem so looming and dark. Now we just gotta work on designing high heel cute snow boots.

Roasted Veggies And Quinoa Salad


This is the kind of salad you can tweak around all you want, and the results are equally fantastic. Unless you add, like, Skittles or something weird like that. Please don’t add Skittles.
But really, in the mood for cheese? Sprinkle some feta on top. Wanting a dose of healthy fats? A bit of walnuts, almonds or cashews will do the trick. In the mood for a dash of hotness? Dice a jalapeno and roast it, too. Have the odd leftover veggie starting to look sad in the fridge? Toss it in, almost any vegetable works great here.
You know how roasting vegetables can take a bit of time. What I like to do is roast double the amount and save the leftovers for next day; you can even do more if you don’t mind eating the same food for a few days in a row.


Pair it up with a bed of leafy greens and you’re left with a nutritious powerhouse– an excellent energy source for middle of the day meal, or a protein packed light dinner.



Roasted Veggies and Quinoa Salad

3/4 C of quinoa, cooked

Yellow and red pepper


Red onion

Cherry tomatoes


Two handfuls of leafy greens (I went with baby spinach)

Coconut oil

Balsamic vinegar, to taste

Salt and pepper, to taste


Preheat oven at 350 F. Prep your veggies by chopping to the shape and size you prefer and drizzling lightly with the melted coconut oil. Place them on a baking sheet and roast in the preheated oven for about 20-25 minutes, keeping an eye on them and moving them around once in between.
Once roasted bring them out and flavor them with the balsamic vinegar, salt and pepper.

Place a bed of leafy greens on your plate, then add the cooked quinoa (and you can drizzle some balsamic vinegar on the quinoa for added flavor). Chuck the veggies on top of it all, and scarf down with joy!




It’s “Steakhouse Good”, The Husband Said: Grilled Marinated Shiitake


Is it still grilling weather in your region? You can say so if it is. I won’t be jealous nor will I wish torrential rains upon you. Promise.

During this past summer something was decidedly off with my cooking: I managed to ruin entire meals on the grill, on the stove, and in the toaster oven. Husbando was rooting for me to break the record and char something in the microwave already. Har har.

With this dish I finally got it right, though. A grilled shiitake mushroom so juicy and flavorful that, in the hubs’ words “it’s really good. It’s, like, steakhouse good.” Now if only I could get the kid to overcome her aversion of edible fungi.

And why shiitake, you ask? Because they are a fabulous! Regarded as medicinal by the Chinese for thousands of years, these humble looking ‘shrooms pack an amazing amount of iron, B-vitamins, and minerals. They also support cardiovascular health and they help our immune system. Add to this that an estimated 100 compounds in the shiitake mushroom work together as anti-tumors, and we have a winner.

I chose to serve my mushroom accompanied by the veggies I would add to a burger (lettuce, tomato, red onion) but I skipped the buns, and grilled asparagus and fresh baby carrots completed the meal. Shiitakes are fleshy in a very meat-like way, which makes them excellent stand ins for burger patties or steaks.

Grilled Marinated Shiitake

4 Shiitake mushrooms, de-stemmed and clean


Baby carrots

Any veggies you want for accompanying your mushroom: lettuce, tomato, onion, zucchini, peppers, etc.

Soy sauce

Sea salt to taste

For the mushroom marinade:

1/4 C of Extra virgin olive oil

1/4 C of freshly squeezed lemon or lime juice

3 garlic cloves, crushed

1 tsp dry rosemary

salt and pepper to taste

Mix up your marinade and place the clean mushrooms in it. Leave them there for 30 minutes to an hour, making sure you flip the mushrooms once so they soak equally on both sides.

In the meanwhile, prepare your asparagus by cutting off the lower ends and shaving off the tougher stems. Place them in tin foil and drizzle lightly with a bit of soy sauce and sprinkle with sea salt. Wrap up the tin foil.

You may want to put the asparagus on the grill a few minutes before you add the mushrooms, since we want to make sure everything cooks at the same time. The mushrooms will need no wrapping, just place them directly on the grill.  The ‘shrooms will cook very quickly, needing at most maybe 3 minutes on each side; you don’t want to overcook them and thus cancel out the nutrients!

Since it goes so fast, be vigilant. Be very, very vigilant. Unless you want to end up like me, cussing like a sailor because you managed to burn dinner again.

Almond Couscous And Persian Salad


I hadn’t tried couscous until I moved to Canada and I like it because it’s a wonderful stand in for staple grains such as rice. Not in vain has it remained key to the diet of Morocco’s people, as well as in other North African countries. Make sure you get whole wheat couscous though, because like with any other grain the white version is far too refined to be recommendable. The addition of protein in the form of almonds and in combination with the Persian and green salads makes of this a full dirt cheap! meal. Alternatively, instead of almonds you can use chickpeas, cashews or black-eyes beans.

As for the Persian salad, this is one I had for the first time a year ago when an Iranian client took us to a restaurant specialized in traditional foods from his country, in Toronto. In that same place I fell in love with Basmatti rice so you can imagine it was an evening of flavorful discoveries for me. Cool and refreshing, this salad makes a perfect side dish in the hot summer months.

One thing I keep noticing over and over in my desire to eat well is that it is extremely helpful to venture out of our customs, traditions and meal preparing habits. Ethnic food offers a wide array of delicious options that have worked wonders for centuries for other civilizations, and very often they are quite easy and cheap to prepare (and if you ask me, easy, cheap and healthy are the trifecta that describes an excellent meal.)

Also –and this has to be said– when we see the global trends to discover that North America stands among the unhealthiest, largest, most inactive populations… that’s got to make things click. Something is obviously very, very wrong. Apparently today 50% of the people in the U.S. are at real risk of suffering a disease linked directly to their eating habits. That’s half the population of the entire country getting sick and/or dying just because of what they choose to put in their mouths. It’s ridiculous! I’ll pass on that thankyouverymuch, and I’ll stick to eating what people in healthier countries eat.

Almond Couscous and Persian Salad

1 C whole wheat couscous

3/4 C almonds

chopped veggies, as many as you like. I used:

Green bell pepper

Orange bell pepper

Red onion

Minced ginger root

1 Tbs extra virgin olive oil

Turmeric, cumin, salt, cinnamon, to taste

boiling water

Green onion or cilantro, for garnish

Place the dry couscous in a glass bowl and mix in all the spices and chopped vegetables. Drizzle with the olive oil. Now add enough boiling water to cover 1 cm. over the couscous, stir a couple of times gently, cover and let it sit for about 10 minutes. Garnish with green onion or cilantro.

For the Persian salad you’ll need:

1 English cucumber

1 tomato

1/4 red onion

juice of 1 lime

salt to taste

Make sure the cucumber, tomato and red onion are diced very finely. Bathe in lime juice and salt to taste. It’s better if made at least 1 hour beforehand and left to chill in the fridge.


Thai, Japanese, Indian, Moroccan, Ethiopian food… we sure have a world of flavors to discover! I’M ON IT.


An Exotic Korma (It’s *SO* Easy. Sshh.)


Feeling like impressing people with a savory, enticing dish from mysterious lands? Oh you, show off you.

This is the perfect recipe to venture out of routine because it’s creamy, thick, filling and oh-so-good while remaining an extremely simple meal to prepare. And also? Way healthy, peeps.

Take a look at ginger root and try to deny that shit’s anything short of miraculous. It brings gastrointestinal relief to all sorts of ailments of the gut, including nausea and morning/ motion sickness. It is a very powerful anti-inflammatory which– as we’ve discussed before– is an extremely important attribute to include in an athlete’s diet. Ginger also has immune-busting properties and promotes healthy sweating which is very helpful in fighting off colds and infection. Also, it protects against several forms of cancer, including cancer of the colon and ovaries. So, hello ginger!

And what about coconut milk and coconut oil? Read and gasp, people. I’ll tell you in a nutshell that they help ward off tons and tons of diseases and maladies, including (but not limited to) throat infections, cavities, influenza, candidiasis, athlete’s foot, osteoporosis, colitis, kidney stones, cancer, liver disease… and the list goes on and on. Very worth it, right?

So let’s get on it. Sometimes I crave texture, if that makes any sense. Like, I’ll crave something crunchy or crispy. Or I desperately want something rich and velvety without having to resort to gooploads (yes, that’s a word) of melted cheese and heavy cream. This creamy Korma is the answer to my prayers.

To be honest I have no idea how authentically Indian this meal is, which is my way of saying Indian people, please forgive me if I’m butchering a traditional meal of yours. Feel free to send me gifts of authentic Indian cookbooks, k? Don’t just stand there, educate me.

Creamy Vegetarian Korma (a.k.a. Really kickass easy to make exotique extraordinaire)

1 C basmatti rice (can use regular rice)

1 potato, diced

1 small onion, diced

1-2 cloves of garlic, minced

1/2 red bell pepper, diced

1/2 green bell pepper, diced

1 carrot, diced

1/3 C frozen peas

1 tsp ginger root, grated

2 Tbs unsalted cashews (can use unsalted peanuts)

1 tsp red chilli flakes

1 Tbs cooking oil (I used coconut)

1 C coconut milk

1/2 Tbs curry powder

1 tsp turmeric

salt to taste


Cook the Basmatti rice as you would any other rice. Set aside.

Heat the oil on a skillet and cook the onions until tender, then add the garlic and ginger root; move around and lower heat so they don’t burn. Mix in the carrot, potato, cashews and red chilli flakes, flavor with salt, turmeric and curry powder. I added a tiny bit of water and covered to let the veggies cook for about 10 minutes. Once they’re done, add in the red and green peppers, peas and coconut milk and leave it at low heat for other 10 minutes. Serve over rice with cilantro on top, and enjoy!

If you’ve ever wondered if a vegetarian dish can truly leave you satisfied, try this korma. The coconut milk is so rich in dietary fiber that it really fills you up good– without that Oh God Why Did I Eat So Much Now I Want To Die feeling. Treat your exotic side today.

Dinner in 15 min: Brown Rice Noodles With Asparagus and Mushrooms, Bathed In Walnut-Cottage Cream Sauce


It takes longer to read the title of this post than to whip up this beauty dinner dish. True story.

It took me 15 minutes to make this dish and I was making it up as I went, which leaves me to think you could do it even faster. Nutritious, filling, comforting, creamy.

Is your mouth watering yet? It should.

The base for the sauce is cottage cheese and walnuts, and I beg of you as I always will when it comes to dairy products: Stay away from the low-fat, 0-fat, low-cal, 0% bullshit versions. If you’re too worried about the fat contents then have less of the stuff and have it less often. But really, if you’re going to eat it you might as well eat the real stuff with all its real nutrients, and not the chemical-laden shit. To the cottage cheese and walnuts we will add one clove of garlic and some quality salt.

The asparagus and mushrooms are sauteed on low heat in a little olive oil with a crushed garlic clove. Do not skip out on the garlic! It brings so much flavor you’ll miss it if it’s not there. Worried about this dish turning out too garlicky? Fear not. Garlic is a fantastic antibacterial, antiviral, anti-inflammatory, helps the absorption and circulation of iron in our body, it has cardioprotective elements, and HEADS UP– it helps regulate the amount of fat cells that get formed in our body. Reasons of weight to eat garlic often! (get it?!)

The fact that we’re using brown rice noodles makes this an excellent gluten-free dinner option, though you can use regular whole wheat pasta if that’s what you have in hand.


Quick and Delicious Dinner (makes 2 servings)

1/4 pack of brown rice noodles

8 asparagus stalks, tough fibers shaved off and cut into pieces

2 C mushrooms

1/2 Tbs olive oil

1 crushed clove of garlic

For the Creamy Sauce:

1 crushed clove of garlic

2/4 C cottage cheese

1/3 C walnuts

3 Tbs water

quality salt, to taste (I used Himalayan pink salt)

pepper, to taste

Start by crushing both your garlic cloves. It is recommended to crush the cloves and let them sit while you finish prepping other stuff, because this allows for garlic’s nutrients to surface and be more effective before being exposed to heat.

Place 1/2 Tbs of olive oil in a skillet and warm up gradually, then add the asparagus pieces and saute for 5 minutes. After this time, add in the crushed garlic and mushrooms, and continue to saute for about 5 more minutes, stirring every now and then. While this is going on, begin your sauce.

Take the other crushed garlic clove and place it in the blender with 2/4 C of cottage cheese, 1/3 C of walnuts and 2 Tbs of water. Blend, scrape down sides of the blender, blend again, and add a final 1 Tbs of water if needed for a smoother consistency. Salt to taste.

Remove the asparagus and mushrooms from the heat when they’re done, and prepare the noodles: Simply soak your amount of noodles in boiling water for about 2 minutes, or until they’re as tender as you’d like them. Drain completely and serve on a plate, topped with the asparagus, mushrooms and walnut cream sauce. Sprinkle with black pepper to taste.


How tasty is this cream sauce? Well, I licked the blender blades clean. And that’s all I have to say about that.