Fresh Start to the Year – Inspired by Oh She Glows

I had the best holiday season this year! Between relaxing on the beach in Mexico, spending time with family and friends, and eating four (yes, four!) big dinners I couldn’t ask for anything else. I got absolutely spoiled beyond belief (still cashing in on having divorced parents at 25 years old) but I have to say that one of my favorite gifts this year was the Oh She Glows cookbook by Angela Liddon. I have been following the Oh She Glows blog for the past 6 years and I absolutely love everything about it. She has a really cool story including overcoming an eating disorder, starting a small business selling Glo Bars at the Farmer’s Market, and eventually transitioning to a full time job creating recipes, taking photos of her food, and blogging about it! Although I don’t follow a vegan diet, I find her recipes so creative and super tasty! I usually make easy non-vegan swaps such as using cow’s milk instead of plant milk, regular eggs instead of flax eggs, regular cheese instead of vegan cheese.. you get the idea.

So for the first week of post Christmas gluttony I decided to plan all of my meals out of my new cookbook! Alex loved the sound of all the recipes right until I let it slip that we should probably add meat to one of the meals, considering they’re all vegan…”That’s a vegan cookbook?! If I would have known that I wouldn’t have told my brother to buy it for you!!” Needless to say, when all was said and done he was more than satisfied with everything he ate!

PS. I have added/changed a few thing as compared to the original recipes.

Here is our week in review:

Cream of Tomato Soup with Roasted Italian Chickpea Croutons



Chickpea Croutons
– 1 (15 oz) can of chickpeas, drained and rinsed
– 1 tsp olive oil
– 1/2 tsp dried oregano
– 1/8 tsp of paprika
– 1 tsp garlic powder
– 1/4 tsp onion powder
– salt to taste

Tomato Soup
– 1 Tbsp olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1/2 cup raw cashews, soaked (overnight)
– 2 cups vegetable broth
– 1 (28 oz) can whole peeled tomatoes, with their juice
– 1/4 cup oil-packed sun-dried tomatoes, drained and rinsed
– 4 Tbsp tomato paste
– 1 tsp dried oregano
– salt to taste
– 1/2 tsp black pepper


– Preheat oven to 425 degrees F and dry chickpeas thoroughly with paper towels.
– Transfer chickpeas to a bowl and combine with olive oil, oregano, paprika, garlic powder, onion powder, and salt.
– Line baking sheet with parchment paper and spread chickpeas in even layer on the baking sheet.
– Bake for 15 minutes, shake pan from side to side and cook for 15 minutes more.
– Let cool on baking sheet for 5 minutes.

– In a large saucepan, heat olive oil over medium heat. Add onion and garlic and saute for 5 minutes.
– In a blender, combine soaked cashews and broth and blend on high until creamy.
– Add garlic/onion mixture, tomatoes, sun-dried tomatoes, and tomato paste and blend until smooth.
– Pour tomato mixture into saucepan over medium high heat. Bring to a simmer and stir in oregano, salt, and pepper.
– Top soup with 1/2 cup of chickpea croutons and enjoy!

Empowered Noodle Bowl with Thai Peanut Sauce



Peanut Sauce
– 1 clove garlic
– 2 Tbsp sesame oil
– 3 Tbsp peanut butter
– 2 tsp fresh ginger, grated
– 3 Tbsp lemon juice
– 2 1/2 Tbsp soy sauce
– 2 tsp brown sugar

– 2 chicken breasts, cooked and diced
– 4 oz soba noodles
– olive oil for the noodles
– 1 (16 oz) bag edamame beans, shelled
– 1 red bell pepper, diced
– 1/2 cucumber, diced
– 1 carrot, diced
– 4 green onions, chopped
– 1/4 cup cilantro, chopped
– sesame seeds, for serving


– In a food processor, combine garlic, sesame oil, peanut butter, ginger, lemon juice, soy sauce, sugar, and 3 Tbsp water. Process until combined.
– Cook the soba noodles according to package instructions. Be sure not to overcook them. Drain the noodles and rinse under cold water. Transfer to a large bowl and drizzle with olive oil (to prevent noodles from sticking).
– Add chicken, edamame, pepper, cucumber, carrot, green onion, and cilantro to noodles. Toss until well combined.
– Garnish with sesame seeds.

Loaded Savory Oatmeal and Lentil Bowl



– 1/3 cup rolled oats
– 1/4 cup green lentils
– 1 3/4 cup vegetable broth
– 1 clove garlic, minced
– 3 Tbsp onion, diced
– Salt and pepper, to taste

– Salsa
– Hummus
– Tomato, chopped
– Cheddar cheese, shredded
– Cilantro, chopped
– Chipotle salt


– In a medium saucepan, combine the oats, lentils, broth, garlic, and onion. Bring the mixture to a low boil over medium high heat. Reduce the heat to low and simmer, uncovered, for 12 minutes, or until thickened. Season with salt and pepper.
– Add desired toppings.

Chana Masala



– 1 Tbsp olive oil
– 1 1/2 tsp cumin
– 1 onion, diced
– 1 Tbsp garlic, minced
– 1 Tbsp ginger, grated
– 1 serrano pepper, minced
– 1 1/2 tsp garam masala
– 1 1/2 tsp coriander
– 1/2 tsp tumeric
– salt to taste
– 1/4 tsp paprika
– 1 (28 oz) can diced tomatoes
– 3 cups chickpeas, drained and rinsed
– Lemon juice
– Cilantro, chopped


– In a large saucepan, saute the onion, garlic, ginger, and serrano in olive oil. Cook for a few minutes and add garam masala, cumin, coriander, tumeric, salt, and paprika and cook for 2 minutes.
– Add diced tomatoes, raise heat to medium high and add the chickpeas. Simmer for 10 minutes.
– Serve over rice and top with lemon juice and fresh cilantro.

Caulipower Fettuccine Alfredo

Serve along side a baked chicken breast and Caesar salad!



– 4 cups cauliflower florets (1 bag frozen florets)
– 1/2 tablespoon extra virgin olive oil
– 2 cloves garlic, minced
– 3/4 cup milk
– 1/3 cup nutritional yeast
– 1 tablespoon lemon juice
– 1/2 teaspoon onion powder
– 1/2 teaspoon garlic powder
– Salt to taste
– Pepper to taste
– Whole wheat fettuccine


– Add cauliflower florets to a large bowl, add water and microwave for 5 minutes or until heated through.
– Meanwhile, add oil into a skillet and saute the minced garlic over low heat for 4-5 minutes until softened and fragrant.
– In a blender, add the cooked and drained cauliflower, sauteed garlic, milk, nutritional yeast, lemon juice, onion powder, garlic powder, salt, and pepper. Blend until a super smooth sauce forms. Set aside.
– Bring a large pot of water to a boil. Add your desired amount of pasta and boil for the time instructed on the package. Drain pasta.
– Add cauliflower sauce into the pot and add the drained pasta. Heat over low until heated through. Salt to taste.


Chicken Milanese with Celery Root Puree

Over the past summer I have had the opportunity to spend many Saturdays at the Farmer’s Market and it has really opened my eyes to availability and seasonality of foods. When you shop at the grocery store you see the same fruit and vegetables stocking the aisles nearly every month of the year but at the Farmer’s Market you see exactly when food is available and at it’s peak – because if it’s not, you probably won’t be able to find it. I’ve also found that if you are looking for something a little bit more unique you likely won’t find it at Superstore or Save On but you can almost always find it at the City Market on 104 Street!

Celery root is something that I have never used before in cooking and I actually didn’t even know what it looked like. So when I was wondering around Kuhlmann’s I had to ask someone to send me in the right direction and boy am I happy they did! Here’s a photo of what celery root or celeriac looks like:


Anyways, I found a recipe for Chicken Milanese with Celery Root Puree on the Canadian Living website and I was excited to try it out (after looking at three different grocery stores for celery root and finally finding it at the Farmer’s Market). Chicken Milanese is a Latin American dish where breaded meat fillet preparations are known as a milanesa. I lightened this one up by baking the chicken rather than frying it and getting rid of the cream in the puree and substituting milk instead.

This would be a great dish to make for friends because it is delicious, not overly adventurous for those picky eaters and looks beautiful!

Chicken Milanese


4 chicken cutlets
salt and pepper to taste
1/4 cup whole wheat flour
1 egg
1 Tbsp grainy mustard
1 cup panko bread crumbs
1 Tbsp olive oil
3 Tbsp lemon juice
3 cup arugula
1 cup celery root leaves (I added them in because they were just so dang tasty!)

Celery Root Puree:

1 celery root, chopped
1 russet potato, chopped
2 cloves garlic, smashed
1/3 cup gruyere cheese, shredded
1/4 cup skim milk
1 Tbsp margarine
salt and pepper to taste


Preheat oven to 450 degrees.

Sprinkle chicken with salt and pepper. Place flour in shallow dish. In separate shallow dish, whisk egg with mustard. Place panko in third shallow dish. Dip chicken into flour, shaking off excess; dip into egg mixture, letting excess drip back into dish. Press into panko to coat. Place on waxed paper–lined rimmed baking sheet; refrigerate for 10 minutes.

Using an olive oil mister or cooking spray, lightly coat baking sheet. Place breaded chicken on sheet and lightly coat chicken (to get a nice golden crust). Bake for 15 minutes or until inside is no longer pink.

Celery Root Purée: Meanwhile, in large pot of boiling water, cook celery root, potato and garlic until tender, 12 to 15 minutes. Drain; return to pot. Dry over low heat, shaking pan often, for 1 minute. Transfer to food processor; add Gruyère cheese, milk, margarine, salt and pepper. Purée until smooth.

In bowl, whisk olive oil with lemon juice toss with arugula and celery root leaves. Serve over chicken and celery root purée.

Four Grain Pancakes

I’m not quite sure how I feel about this whole having a stat holiday on a Tuesday thing. The reason I least like Sunday’s is because the whole day is in anticipation of Monday – getting groceries, planning meals, doing laundry, cleaning the house, etc. By putting a stat holiday in the middle of the week it’s like getting two Sunday’s rather than two Saturday’s and that is definitely the lesser option. Anyways, to celebrate having an extra Sunday Stephanie came over and we watched Julie and Julia! Every time I watch that movie I get inspired to cook classics – not the fancy ‘superfoods’ cooked in coconut oil, crusted in chia seeds, and dipped in vegan cheese sauce kinda food. So what did I do? I downloaded “The Joy of Cooking” app and obsessively started going through it. I’m going to make a point of cooking something from it each week because I think it’s crazy that I have recipes for nut butters and chia seed puddings stored in my memory but I wouldn’t be able to make a loaf of bread without Google!

To celebrate sleeping in on a Tuesday I made Four Grain Pancakes with a few healthy substitutions because I just can’t help myself…


Makes 18 pancakes (4″)


1 cup whole wheat flour
3/4 cup all purpose flour
1/3 cup cornmeal
1/4 cup large flake oats
2 tbsp Splenda2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1/2 tsp ground cinnamon
1 3/4 cup skim milk
2 tbsp margarine, melted
2 tbsp 0% greek yogurt
2 tbsp apple sauce
3 eggs


Whisk all dry ingredients together in a large bowl.

In a smaller bowl, combine milk, margarine, yogurt, apple sauce, and eggs.

Mix the wet ingredients quickly into the dry ingredients. Don’t over beat. Use just enough strokes to moisten the dry ingredients.

Test your pan by dropping a small amount of cold water into it. If the water sputters the pan is ready to go! Spray the pan with a small amount of cooking spray.

Pour the batter into the pan and allow to cook for 2-3 minutes. When the surface of the pancake begins to bubble check for brownness and flip the pancake. The second side will cook in half the time.

Serve immediately or keep warm in a 200 degree oven on a baking sheet.

I topped mine with some homemade Nutella and fresh bananas but you can top it with syrup, fresh berries, PB, or whatever you have on hand!

Chocolate Hazelnut Spread!!

I recently came across a recipe for homemade Nutella…this is BIG news for me as I have a little bit of a love affair with the chocolate and hazelnut combo. Nutella, hedgehogs, bacio ice cream – the list continues. Any excuse to indulge in chocolate hazelnut spread is a good one, but I can now say that this little gem is a part of my regular and healthy diet! By no means is this the real thing, but it tastes dang close when you put it alongside peanut butter in a sandwich 🙂


Chocolate Hazelnut Spread
Adapted from Chocolate Covered Katie


2 cups raw hazelnuts
1 1/2 tbsp vanilla extract
1/4 cup cocoa powder
1/3 cup Splenda
pinch of salt
1/2 cup skim milk


Roast hazelnuts for 8 minutes at 400 F
Rub hazelnuts in a damp towel to remove skins
In a food processor, blend the hazelnuts until they’ve turned to butter
Add all other ingredients and blend until mixture has a smooth consistency


Eating with the Seasons

My absolute favorite part of the summer includes eating fruits and vegetables that are in season! They are more flavorful, more affordable, and provide more nutrient value. With our very short growing season upon us, it is the time to start thinking about seasonal cooking! In the month of June you should try to center your cooking around foods such as asparagus, salad greens, peas, green onions, potatoes, radishes, rhubarb, strawberries, and tomatoes. A good way to know what is in season is to visit the farmers market and see what is being offered by the local farmers! I find it ironic and beautiful that rhubarb and strawberries are both in season in June and pair so perfectly together. Try this easy, reduced sugar strawberry-rhubarb jam recipe from The Realistic Nutritionist:


Makes 7 cups

  •  1 1/2 pounds fresh strawberries, tops removed & chopped
  • 1 1/2 pounds rhubarb, diced
  • About 1 – 2 cups sugar
  • 1/4 cup lemon juice


  1. Place strawberries, rhubarb, sugar (1 cup) and lemon juice in a large sauce pan.
  2. Carefully mash the strawberries a bit (with a fork or wooden spoon) until they are squishy.
  3. Cook until sugar has completely dissolved, about 3 – 5 minutes. Taste the mixture to see if it needs more sugar. If so, add another 1/4 – 3/4 cup. Then cover and reduce heat to low. Let jam simmer for about 20 minutes, or until mixture reaches 220 degrees F.
  4. Remove from heat and immediately transfer to sterile mason or canning jars. Cover with lid and chill for an hour. Then serve, keep or enjoy!


Broiled Salmon with Corn and Barley Risotto

Alex doesn’t like fish. So needless to say, I have been lacking in omega 3 since moving in with him in April. This was my first attempt to convert him into a salmon lover and it was MUCH more successful than I expected. Who knew it would only take one delicious meal?!



2 salmon fillets

salt and pepper to taste

2 teaspoons lemon juice

2 1/2 cups chicken broth

2 1/2 cups water

cooking spray

1 onion, diced

2 cloves of garlic, minced

1 cup pot barley

1 cup frozen corn kernels

3 green onions, chopped

1/2 cup Parmesan cheese

1/4 cup fresh parsley

1/4 cup plain greek yogurt


1. In a large skillet, coat with cooking spray and cook onion and garlic until softened.

2. Add barley, cook stirring to coat.

3. Stir in corn and green onions. Add water and broth. Cook until creamy and barley is tender (about 45 minutes).

4. Stir in parmesan cheese, parsley, greek yogurt, 1 teaspoon lemon juice, salt and pepper.

5. Coat salmon with cooking spray, sprinkle with salt and pepper, and top with 1 teaspoon lemon juice.

6. Cook salmon on broil for 10 minutes or until cooked in the center.


Grilled Shrimp with Mango Coconut Rice Salad

I love summer produce. But, most of all I love mango. I was introduced to this amazing summer fruit by an old family friend at the ripe young age of 8 and I never looked back! I came across this recipe and I knew immediately it would be delicious and perfect for a hot summer day (which we have definitely had a few of lately).


Ingredients (makes 6 servings):

1 tablespoon minced fresh garlic

1 tablespoon minced peeled fresh ginger

1 tablespoon soy sauce

4 teaspoons curry powder

1/8 teaspoon paprika

1/8 teaspoon ground cumin

1 1/2 pounds medium shrimp, peeled and deveined (about 36 shrimp)

2 cups water

2/3 cup coconut milk

1 1/4 cups uncooked jasmine

3/4 cup shredded carrot

2 cups diced peeled mango

1 1/2 cups diced red bell pepper

1/2 cup sliced green onions

1 tablespoon chopped fresh cilantro

1 tablespoon chopped fresh parsley

2 tablespoons fresh lime juice

1/2 teaspoon salt


  1. Combine first 6 ingredients in a medium bowl. Add shrimp; toss to coat. Cover and chill 1 hour.
  2. Bring water and coconut milk to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 15 minutes or until the liquid is absorbed. Add carrot and next 7 ingredients (through salt); toss gently to combine.
  3. Prepare grill or grill pan to medium-high heat.
  4. Thread 6 shrimp onto each of 6 skewers. Place skewers on grill rack or grill pan coated with cooking spray; grill 3 minutes on each side or until shrimp are done. Serve skewers over salad.

If you are looking for a few more vegetables to add to the plate you can quickly blanch something of your choice. I used green beans and asparagus, as they needed to be used up but bok choy would also work well. The shrimp skewer was topped with a simple mango salsa consisting of diced mango, red onion, red pepper, lime juice, and cilantro for an added freshness but the shrimp definitely have enough flavor to stand alone as well 🙂

Huevos Rancheros Verdes

A few weekends ago my friend Stephanie turned 23 and as per usual we celebrated over delicious food! Lucky for me, my friend Natalie was also in town for a visit 🙂 Wonderful people and things to celebrate equals experimentation in the kitchen (with hopes of culinary miracles).

We decided on brunch, which made it quite easy for me because I’ve been wanting to make Huevos Rancheros for ages now. I wanted a version that was lightened up because in my experience it has been a bit heavy and saucy. Needless to say, I found the perfect balance.



2 cups romaine lettuce, diced

1 green onion, diced

2 tablespoons fresh cilantro, chopped

1 teaspoon olive oil

2 teaspoons lime juice

salt and pepper to taste

1- 15 oz can pinto beans

1/2 cup tomatillo salsa

8, 6 inch corn tortillas (I got mine from the farmers market)

cooking spray

3/4 cup low fat cheddar cheese, shredded

4 eggs


1. Combine lettuce, green onion, oil, lemon juice, cilantro, salt and pepper in a bowl and set aside.

2. Combine beans and tomatillo salsa.

3. Coat both sides of each tortilla with cooking spray and assemble in overlapping pairs.

4. Spread 1/3 cup of bean mixture over each set of tortillas and top with shredded cheese. Bake for 10 minutes or until warm and cheese is melted.

5. Fry eggs in pan and season with salt and pepper.

6. To serve, top each tortilla with a fried egg and a generous heaping of the lettuce mixture.

A Week At Our Table

I’m going to go ahead and say that last week was a culinary success in my household. Since moving in with Alex we have made a point of menu planning each Sunday before getting our groceries for the week and sticking to the plan. This not only makes my life much more efficient (no after work, last minute grocery shopping for an impromptu meal on a busy night) but also keeps our budget in line. For breakfast we tend to be creatures of habit and eat virtually the same thing every day. For me, a bowl of Blue Menu Fibre Plus cereal with a banana. For Alex, a bowl of cereal, two boiled eggs, and a greek yogurt. Lunches are packed with leftovers from the previous nights dinner, as most recipes make at least four servings and there are only two of us. But dinner is where the magic happens, where the time is spent and the menu plan comes to life.

This week I have captured four out of five meals by camera to be shared with all of you, which I’m thinking is a great improvement from one!

Monday – Turkey Meatball Subs – Makes 4 Servings


1lb extra lean ground turkey

1/2 cup whole wheat bread crumbs

1/4 cup grated Parmesan cheese

2 whole eggs

2 cloves of garlic, minced

1 tablespoon dried oregano

1/2 tablespoon dried basil

1 tablespoon fresh parsley

1 tablespoon onion powder

2 teaspoons black pepper

1/2 tablespoon salt

24 oz canned diced tomatoes

2 tablespoons balsamic vinegar

4 whole wheat rolls

3/4 cup grated mozzarella cheese


1. Preheat oven to 350 degrees F.

2. Combine turkey, bread crumbs, egg, Parmesan cheese, garlic, basil, oregano, parsley, onion powder, salt and pepper in a bowl.

3. Form turkey mixture into 12 round balls and place on a greased baking sheet.

4. Bake meatballs for 20-25 minutes.

5. While meatballs are in the oven, combine diced tomatoes, balsamic vinegar, additional basil, oregano, parsley, garlic, salt, and pepper in a sauce pan over medium heat.

6. Once desired flavor is achieved, transfer tomato mixture into a blender or food processor and blend until smooth. Transfer back into sauce pan .

7. When meatballs are fully cooked, assemble your whole wheat bun with 3 meatballs, top with tomato sauce, and sprinkle with cheese.

8. Place meatball subs back into the oven until cheese is melted.

Tuesday – Mac and Cheese with Broccoli – Makes 4 Servings



2 cups whole wheat macaroni

4 cups broccoli florets

1 3/4 cup 1% milk, divided

3 tablespoons whole wheat flour

1/2 teaspoon garlic powder

salt and pepper to taste

3/4 cup mozzarella cheese

1 teaspoon dijon mustard


1. Bring a large pot of water to boil, add macaroni and cook for four minutes.

2. Add broccoli florets and continue cooking for an additional four to five minutes.

3. In a separate pot, over medium high heat, add 1 1/2 cup of milk and simmer.

4. Whisk remaining 1/4 cup milk, flour, and garlic powder together and add to the simmering milk.  Stir the mixture consistently for two to three minutes or until thickened.

5. Remove from heat and stir in Parmesan, mozzarella, mustard, salt and pepper.

6. Drain the broccoli and pasta and combine with the cheese sauce.

Wednesday – Butternut Squash and Black Bean Burritos – Makes 4 Servings



1 medium butternut squash, peeled, cubed, and roasted

1/2 cup uncooked brown rice

1 tablespoon olive oil

1 cup red onion, diced

2 cloves garlic, minced

1 each red and yellow pepper, diced

Salt to taste

1 tablespoon cumin

1 teaspoon cayenne pepper

1, 15 oz can black beans, drained and rinsed

3/4 cup mozzarella cheese

4 whole wheat tortillas

Toppings: avocado, salsa, and fat free greek yogurt


1. Preheat oven to 425 degrees F. Toss butternut squash with approximately 1 tablespoon of olive oil and season with salt and pepper. Bake squash in a glass dish for 45 minutes or until tender.

2. Cook brown rice as per instructions.

3. In a large skillet, add olive oil, onion, and garlic and cook over medium heat for 5 minutes.

4. Add salt, pepper, cumin, and cayenne and stir well.

5. Add red and yellow pepper, black beans, and brown rice and cook for an additional 10 minutes.

6. When butternut squash is tender, combine with burrito mixture and add mozzarella cheese.

7. Fill tortilla with squash and bean mixture and top with sliced avocado, salsa and greek yogurt.

Thursday – Chickpea, Spinach and Squash Gnocchi – Makes 4 Servings



1 pound whole wheat gnocchi

1 tablespoon olive oil

1 medium butternut squash, peeled and diced

1/2 cup red onion

2 cloves garlic, minced

2 cups chicken broth

2 tablespoons raisins

3 cups fresh spinach

2 stalks celery, diced

1 1/2 zucchini, diced

1, 15 oz can chickpeas, drained and rinsed

2 tablespoons balsamic vinegar

salt and pepper to taste


1. Saute gnocchi with 1 tablespoon olive oil over medium high heat for five to seven minutes or until brown. Remove from heat.

2. Add remaining 1 tablespoon of oil to squash, red onion, and garlic and cook over medium heat for 2 minutes.

3. Stir in broth, raisins, zucchini, celery, salt and pepper and bring to a boil. Reduce to a simmer and allow mixture to cook for 15 to 20 minutes or until squash is tender.

4. Add spinach, chickpeas, and gnocchi and cook until spinach is wilted, approximately two minutes.

5. Serve drizzled with balsamic vinegar.

Friday – Turkey Shepard’s Pie – Makes 6 Servings



1 tablespoon olive oil

1 medium onion, chopped

1 pound extra lean ground turkey

2 tablespoons Worcestershire sauce

1/4 cup tomato paste

1 tablespoon italian seasoning

1 cup chicken broth

1, 700 g bag of frozen mixed vegetables

4 medium potatoes

1/2 cup skim milk

1 tablespoon butter

1/2 cup old cheddar cheese


1. Preheat oven to 450 degrees F. In a large pot, saute onions and olive oil over medium heat until softened.

2. Add ground turkey and cook over medium high until no pink remains.

3. Add Worcestershire sauce, tomato paste, Italian seasoning, and chicken broth and simmer, uncovered for 15 minutes.

4. While sauce is simmering, bring a large pot of water to boil and add peeled, diced potatoes. Cook for 15 to 20 minutes or until tender.

5. Add frozen vegetables to turkey mixture and simmer for an additional 5 minutes.

6. When potatoes are tender, drain water, add butter and skim milk and mash using a hand held mixer until smooth. Add salt and pepper to taste.

7. Add turkey mixture to an 11″ by 7″ glass pan and cover with mashed potatoes. Sprinkle with cheddar cheese and bake for 10 minutes or until cheese is melted.

Sensational Summer Salads

The last few weeks, Alex and I have been experimenting with some new recipes (as usual) and we have come across some real winners in the salad department.  Alex’s boss was even requesting the recipes for the “delicious looking salads” he was bringing in his lunch. Plus, mother nature decided to skip spring this year so it is officially fresh summer salad season. Unfortunately, I haven’t fully wrapped my head around the idea of taking photos of my meals before devouring them so 3/4 of these recipes are sans photo. BUT, I can assure you they are delicious and boyfriend, dad, mom, and step-mom approved (which is not an easy feat in my family, trust me!).

Chicken Bulgur Salad – Make 4 Servings


1 cup bulgur
1/2 teaspoon salt

1 1/2 cup boiling water

3 medium tomatoes, diced

1/2 a cucumber, diced

4 green onions, chopped

3 thin sliced chicken breasts, cooked, diced (if you aren’t using thin sliced breast I would cut this in half)

1/2 cup parsley, chopped

3 tablespoons olive oil

2 tablespoons lemon juice

1 tablespoon red wine vinegar

black pepper to taste


1. Mix bulgur, salt, and boiling water in a large bowl. Let stand, uncovered, for 30 minutes or until water is absorbed.

2. Add tomato, cucumber, green onion, parsley, and chicken to the cooked bulgur.

3. Whisk olive oil, lemon juice, and red wine vinegar together and pour over salad. Mix all ingredients to evenly coat in vinaigrette.

4. Add black pepper and additional salt to taste.


Oriental Salad with Broccoli – Makes 6 Servings

Oriental Broccoli Slaw

This salad was paired with Mushroom and Chicken Kebabs (sans skewer) and Quinoa.


6 cups cabbage, finely chopped or shredded

2 cups broccoli, florets

1 cup carrot, grated

1 tablespoon coriander, dried

1/4 cup green onion, chopped

1/4 cup rice vinegar

2 tablespoons brown sugar

2 tablespoons soy sauce

2 tablespoons olive oil

1 tablespoon sesame oil

1 clove garlic, minced

1 tablespoon ginger, grated

1/2 cup salted peanuts, chopped

salt and pepper to taste


1. Blanch cabbage, broccoli, and carrots by pouring boiling water until covered and allowing to rest for 1 minute.

2. Drain, rinse with cold water, and drain again.

3. Add green onions.

4. Whisk together rice vinegar, brown sugar, soy sauce, olive oil, sesame oil, garlic, ginger, and coriander.

5. Combine with blanched vegetables and toss to coat.

6. Add salt and pepper to taste and garnish with chopped peanuts.


Tomato Salad with Balsamic and Basil Vinaigrette – Makes 4 Servings


1 cup green beans, steamed

4 tomatoes, cut in wedges

3/4 cup mozzarella cheese, grated

2 green onions, chopped

2 cups spinach, raw

3 tablespoons olive oil

2 tablespoons lemon juice

1 1/2 tablespoons balsamic vinegar

3 tablespoons basil, chopped

salt and pepper to taste


1. Combine green beans, tomatoes, mozzarella, green onion and spinach.

2. Whisk together the olive oil, lemon juice, balsamic vinegar and basil.

3. Pour over salad and toss to evenly coat the vegetables in vinaigrette.

4. Add salt and pepper to taste.


Warm Chickpea and Artichoke Salad – Adapted from The Taste Space


4 tablespoons olive oil, divided

juice of 1 lemon

2 teaspoon basil

1 teaspoon oregano

2 cloves of garlic, minced

2 cups chickpeas

1 can artichoke hearts, quartered

salt and pepper to taste


1. In a large frying pan, heat 1 tablespoon of olive oil and add chickpeas and artichoke hearts. Cook until golden brown (about 10 minutes).

2. Whisk together olive oil, lemon juice, basil, oregano, and garlic.

3. Toss chickpeas, artichokes and vinaigrette until evenly coated.

4. Add salt and pepper to taste.