Tag Archives: Paleo

Yummy Vegan Brussels Sprouts Salad

This is the third and final post in this collaboration with my friend Julie, the uber talented chef behind The Magic Fridge. Her first recipe for delicious lamb shanks can be found here. The second recipe for a yummy vegan squash soup can be found here. All three recipes are definitely worth a try! And who knows…we may do this again some day as I know she has a wealth of delicious recipes worth sharing.

Vegan Brussels Sprouts Salad recipe

Vegan Brussels Sprouts Salad

– 1/2 a red onion, very thinly sliced (optional)

– 2 tsp olive oil 1 pound Brussels sprouts, trimmed and thinly sliced

– 1 apple

– 1 pear

– 1 cup roasted or steamed butternut squash cubes (optional – but highly recommended by me!)

Dressing

1/2 cup olive oil

1/4 cup rice wine vinegar

2 tbsp honey

3 tbsp Dijon mustard, or more if desired

1/2 tsp each onion and garlic powders 1

1/2 tsp salt, or more to taste

Place all dressing ingredients in a jar and shake vigorously. Set aside. Place sliced onions in a large mixing bowl.

Put oil in pan and heat on medium-high. Sauté sprouts until they are bright green and slightly tender but still crunchy. Pour them into the bowl, too. Thinly slice the apple and pear and add them to the bowl along with the squash, if using. Toss with the dressing about an hour before serving.

Vegan brussels sprouts salad

Brussels Sprouts

Vegan Brussels Sprouts Salad recipe

 

Luscious Vegan Raspberry Lime Freezer Pops

I bought fresh raspberries at the grocery store the other day. To be honest, they aren’t something I usually buy fresh. We eat a lot of berries in our green smoothies but frozen tend to be the best price and easiest to store. The disadvantage to this though is that the flavour of any one fruit isn’t really appreciated. They over-shadow each other and sadly, raspberry usually gets labeled as that sour berry that leaves those annoying seeds in your teeth.

Raspberry details

Oddly enough, I have many fond memories associated with raspberries. The first bite of them after not having had them in so long took me right back to my Granny and Papa’s backyard in Scarborough. The summer afternoons we’d spend out there as kids. Playing, eating, gathering together with cousins, aunts, uncles, friends and relatives from near and far. My granny didn’t actually have a raspberry bush. It belonged to the neighbours on the other side of the chain-link fence. My younger brother and I would grab plastic Tupperware bowls from the kitchen, crouch down low and reach our fingers through the holes in that fence to pick only the ripest, rosiest ones off the bush. Looking back I’m not even sure why we bothered to get the bowl. Most of them went directly from the plant to our mouths. The odd time we’d smash them and make ‘raspberry jam’. More often than not though I preferred to eat the berries as is, one by one. Place it on the tip of my tongue, open side down, and squish it flat against the roof of my mouth. This is the best way to enjoy them. Savouring it’s sweet, slightly tart, summery flavour slowly and softly. Chewing? Not even an option.

fresh Raspberries

I’m not sure whether this neighbour ever knew. To this day I bet they had no idea that those raspberries growing along the fence of their mostly neglected and unused backyard are associated with one of the most wonderful, delicious memories of my childhood. Memories also involving Sunday drives in the city, sunburns, side ponytails, jelly shoes, backyard wrestling, the smell of my Granny’s pot roast wafting from the windows of her little house on Craiglee Drive and the sound of her voice in her Irish accent saying “Don’t be picking too many of those raspburries now or the neighbours’ll be cross with ye!”.

Raspberries in a dish

I’m always seeing such unique and delicious sounding recipes on Pinterest for various delicious frozen treats and that inspired me to create my own freezer dessert on a stick. I incorporated two of my favourite flavours – raspberry and lime and also made them with the potential to be raw, vegan, dairy free, refined sugar free and paleo friendly. Why? Because I think everyone should enjoy these. Including my own kids who I hope will have some of their own special food related memories because of the things I make. 🙂

vegan Raspberry Popsicle recipe

pink popsicle close up

Luscious Raspberry Lime Freezer Pops – makes 6 large bar style popsicles

– 1.5 cups fresh raspberries
– 1 can full fat coconut milk
– Juice of one lime
– 2 tsp pure vanilla extract (optional)
– 1/4 pure maple syrup or honey.

Pour entire contents of coconut milk into a blender along with the vanilla, lime juice and maple syrup or honey. Blend well until mixture is smooth. Add whole raspberries and blend for a few seconds more. Longer if you want your popsicles smooth, or blend for a shorter time if you want visible fruit chunks. I prefer a little chunk 😉

Pour mixture into popsicle moulds and freeze until bars are solid. When ready to eat, remove from freezer and enjoy!

popsicle

Paleo Raspberry coconut milk popsicles

 

 

Sexy Fresh Salsa with Blackened Corn

I’m hesitant to just come right out and call this a food blog, but in essence, I guess that’s primarily what this is. The thing is, I love food. I love eating. I love, love, love photographing food. But I am NOT a food snob. My least favorite food related activity is the actual preparation of it. I’m a photographer at heart. In a perfect world, I wouldn’t have to shop for or cook any of it. Just have some hot man servants bring it to me, I’d style it, photograph it, and eat it of course 😉

corn skillet - Food Ottawa 

The reason for this attitude is primarily because of my lifestyle. I’m a wife, mom to two crazy humans, two pugs and a business owner. The logistics of my life are such that I cannot, even if I want to, spend hours preparing food most days of the week. If I’m being super honest, I sometimes struggle to find the energy to even turn the handle on the can opener on a can of Zoodles. I wish that was a lie.

But I oh how I love food photography. I love food styling. I would love to do this kind of work all day, every day. So in part I hope this blog will keep me accountable to continue to dedicate what time and energy I have to preparing fresh, healthy but easy food for my family. It will also encourage me to push my creativity and take the time to think of new ways to style it and photograph it more regularly. The ultimate goal for me would be to some day photograph a cook book. (OMG Did I say that out loud?!). But enough about that…

One of the things I’m loving right now is fresh salsa. Most people would group it in as a condiment but I feel like it doesn’t get enough credit. It’s one of the few dishes one can make that combines a variety of delicious fresh fruits and veggies into this mish mash of healthy, beautiful, colourful yumminess. It’s so forgiving too. Don’t have an ingredient? No problem! Just use what you have. There is really no wrong way to make a fresh salsa. And I like that.

Here’s the recipe for the one I’ve been making. You could make more or less but I find that this makes a great amount for a family meal (and then some) if you like to add it in with tacos, fajitas and like to eat with tortilla chips. For a large crowd, double this and serve it within a few hours of making it for optimal flavor mingling and visual appeal.

 
Sexx Fresh Salsa
 
 
  • 1 small red onion, finely diced.
  • 3 cloves of garlic, finely diced
  • 1/2 large avocado diced
  • 2 large, ripe hot house tomatoes, diced
  • 1/2 or 1 whole mango, diced
  • 1 cob of fresh sweet corn (or 1 can of sweet corn) 
  • Handful of cilantro, roughly chopped
  • Juice and pulp of one lime
  • Sea salt to taste

Step 1: Place all chopped ingredients into a bowl and mix together. Add lime juice and sea salt to taste. Place in fridge to let flavors begin mingling.

Step 2: Spray cast iron skillet lightly with olive oil and heat on stove on high heat for about 2-3 minutes until it’s nice and hot. Place corn into skillet, spread out evenly and allow to stand untouched for about 1 minute. Begin turning and stirring the corn, watching carefully as it begins to caramelize. Cook, stirring frequently for approximately 7-8 minutes or until it reaches a golden brown colour with bits of black. Remove from heat and allow to cool completely before adding it into your salsa. Mix well and serve with your favorite mexican dish or on it’s own with tortilla chips!

 
Fresh Salsa - Ottawa Food Photographer
 
Fresh Salsa - Food Photography