I’ve always had a love for food but I’ve always been a picky eater. These are some recipes’s I’ve discovered throughout the years that I absolutely adore. You may notice they don’t contain meat (I’m an avid vegetarian) but you can always add local-organic meat to your meal if you prefer. Keep checking back, I update my recipes weekly!
If you have or think you may have food sensitivities and are on a restrictive diet, fear not! My website contains TONS of recipes, most of which are gluten and dairy free and some specific for those on a candida diet. I invite you to take a look and enjoy these most delicious and nutritious recipes as well as learn more about me and my services by visiting: www.torontoweightlossclinic.ca
ENJOY YOUR MEAL!
*See below for spicy green bean recipe
3 Red potatoes, cut up into cubes
3 Yellow potatoes, cut up into cubes
1-2 tbs extra virgin olive oil
1 tsp fresh minced garlic
2 tbs paprika
1 tsp fresh thyme
garlic salt to taste
salt and pepper to taste
1. Preheat oven to 400F.
2. Wash and cut potatoes into cubes
3. Place parchment paper on baking tray and add 1-2 tbs olive oil. Sprinkle 1 tbs of paprika, salt and pepper and 1/2 tsp of fresh garlic on parchment paper. Add potatoes.
4. On top of potatoes, sprinkle 1 tbs of paprika, salt and pepper, garlic salt, 1/2 tsp of fresh garlic and thyme. Mix potatoes, making sure they are evenly seasoned.
5. Place in oven for 1 hour. Flip potatoes at 30 minutes.
1 bunch of green beans
1 tbs olive oil
1 tbs spicy olive oil (I use pepperoncini from Terroni)
1 tsp fresh minced garlic
1 tbs rennet-free parmesan cheese
salt and pepper to taste
garlic salt to taste
1. Preheat oven to 400F
2. Wash and cut ends of green beans
2. Place parchment paper on baking tray
3. Add olive oil, garlic and salt and pepper on parchment papper. Add green beans. Mix well until fully seasoned.
4. Spread green beans evenly on tray. Drizzle spicy olive oil and sprinkle garlic salt. Finish with parmesan cheese.
5. Place baking tray on top rack in oven for 20 minutes. Increase baking temperature to 425 and bake for another 5 minutes.
Strawberry Halloumi Salad
300g of strawberries
1 tbs balsamic vinegar
2 tbs olive oil
Juice of 1/2 lemon
Salt and pepper to taste
250g halloumi cheese, cut into 6 or 8 slices
Handful of organic field greens
1. In a bowl, drizzle the strawberries with balsamic vinegar, a squeeze of lemon juice and 1tbs olive oil. Season with salt and pepper.
2. Heat 1 tbs olive oil on medium setting and pan fry halloumi slices on both sides until golden brown
3. Combine salad leaves with balsamic strawberries and toss well to combine. Place halloumi slices on top of salad and drizzle any remaining dressing on salad if desired.
Cauliflower Cheese “Bread”
1 cup cooked, riced cauliflower
1/2 cup shredded mozzarella cheese
1/2 cup parmesan cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
2 tbps softened salted buter
2 cloves minced garlic
1/4 cup grated parmesan cheese
1/4 cup grated mozzarella cheese
*Optional marinera sauce for dipping
**Can substitute with daiya cheese if dairy-free
1. Preheat oven for 450 degrees
2. Chop cauliflower florets into chunks and steam them in a steamer or on the stove until slightly soft for 15 minutes. Plate in food processor to rice.
3. Spread a bit of olive oil on your baking sheet and top with parchment paper.
4. In a medium bowl, stir together 1 cup cauliflower, egg, parmesan and mozzarella. Add oregano, crushed garlic and garlic salt and stir.
5. Transfer to baking sheet and, using your hands, pat out into a large rectangle.
6. Bake at 450 degrees for 15-20 minutes and remove from oven.
7. Mix 2 tbsp butter and garlic in a small bowl and spread garlic butter mixure over baked cauliflower bread. Top with parmesan and mozzarella cheese.
8. Place back in the 450 degrees oven until cheese in melted, slice and serve!
**Recipe adapted from: http://whatsfordinner-momwhatsfordinner.blogspot.ca/2012/06/cheesy-garlic-cauliflower-bread-sticks.html
Quina Spring Salad
3 tbps of extra virgin olive oil
1 tbs apple cider vinegar
salt and pepper to taste
2 cups cooked, cooled quinoa (prepared according to package)
3 mini, sweet red peppers
3 mini, sweet yellow peppers
3 mini, sweet orange peppers
5 chopped pearl red onions
1/3 container cherry tomatoes, cut in half
3oz crumbled feta cheese
1. Cook quinoa according to package instructions. Let cool.
2. In a smal bowl, whisk together olive oil, vinegar and salt and pepper. Set aside.
3. In a large bowl, add cooled quinoa, peppers, onions, tomatoes and feta. Gradually drizzle dressing over salad, tossing as you go.
4. Serve as a meal or side dish.
**Recipe adapted from: http://www.mydailyrandomness.com/2013/03/spring-inspired-quinoa-salad.html
1 1/2 cups water
2/3 cup quinoa
1/2 cup white wine (dry is best)
1 cup fresh chopped spinach
1 tsp minced garlic
1 cup grated parmesan cheese
2 tbs basil pesto
3oz fresh mozzarella cheese
3/4 cup brown rice flour
3/4 cup panko bread crumbs
Warm marinera sauce for dipping
1. Prepare quinoa as instructed on package. Quinoa should be light and fluffy. Fluff with a fork and set aside
2. In a medium skillet, bring the wine to a boil. Reduce heat to medium-low and add the quinoa, spinach and garlic, stirring until the wine has evaporated or has been absorbed (you want your mixture to be more dry than wet). Remove from heat and add the parmesan and pesto stir until the cheese is melted. Pour the mixture onto a baking sheet and put in fridge for 30 minutes.
3. Cut the mozzarella into 24 1/2 inch (1cm) cubes. Take 1 tbs of the quinoa mixture and shape it into a ball in the palm of your hand. Press a piece of mozzarella cheese into the center and firmly press the quinoa around it to seal. Repeat and refrigerate the balls for at least 1 hour.
4. Preheat the oven to 400F. Line a baking sheet with parchment.
5. In a shallow dish, whisk the eggs. Place the flour and bread crumbs in 2 separate shallow dishes. Using one hand for wet ingredients and one for dry, roll each ball in the flour, then the egg and lastly, the bread crumbs, coating thoroughly. Place 1 inch apart on the baking sheet.
6. Bake for 7-10 minutes. Serve immediately with warm marinera sauce.
Per serving: Energy: 80 cals; Protein 4g; Carbohydrates 8g; Dietary Fiber 1g; Fat 3g; Sugar 0g; Cholesterol 20mg; Sodium 85mg
**Adapted from Quinoa Revolution (Page 72!)
2 sticks of butter, room temperature
3/4 cup organic cane sugar
3/4 cup brown sugar
2 eggs, room temperature
1 tsp vanilla
2 cup all-purpose gluten-free flour
1 tsp salt
1 tsp baking soda
3/4 cup milk chocolate chips
3/4 cup white chocolate chips
3/4 cup skor bites
1. Preheat oven to 350F. In a standing mixer, cream the butter and sugars together until light and fluffy.
2. Add eggs, one at a time, mixing to incorporate after each one. Add vanilla and mix to combine.
3. In a small bowl, combine flour, salt and baking soda. Gradually beat in flour mixture until combined. Remove bowl from standing mixer and add chocolate chips and skor bites.
4. Pour batter onto a 9×13 baking sheet and smooth so its even across the pan. Bake for 20-25 minutes until the top is golden brown.
**Recipe adapted from: http://theartofcomfortbaking.blogspot.ca/2012/11/chocolate-chip-blondies.html
1 1/2 cups raw walnuts
Dash of salt
10 Pitted medjool dates (unsoaked)
1/3 cup Unsweetened cocoa or carob powder
1/2 Teaspoon vanilla or almond extract
2 Teaspoons water
Step 1: Place walnuts and salt in a food processor fitted with an S-blade and process until finely ground.
Step 2: Add the dates, cocoa powder and optional vanilla or almond extract and process until the mixture starts to stick together
Step 3: Add water and process briefly (on some batches you may need a bit more water)
Option 1: Cake
Transfer to a serving place and form into a 5-inch round cake. Chill for 1-2 hours. Garnish with raspberries if desired. Bring to room temperature before serving.
Option 2: Balls
Use 1/2 Teaspoon of mixture and shape into balls. Roll in shredded unsweetened coconut if desired. Chill and bring to room temperature before serving.
Option 3: Get Creative
Make into any shape. Roll out the batter and use cookie cutters to make into shapes. Chill and bring to room temperature before serving.
**You can store in fridge or freezer
1/2 cup whole almonds or 2/3 cup almond flour
1/3 cup brown rice flour
1 cup ghirardelli 60% cacao Bittersweet Chocolate Chips
6 Tbs unsalted butter, cut into chunks
1/2 tsp salt
3/4 cup sugar
1 tsp vanilla extract
1 cup walnut or pecan pieces (optional)
Step 1: Preheat the oven to 325 with a rack in the lower third of the oven. Line an 8×8-inch metal baking pan across the bottom and up two opposite sides with parchment paper.
Step 2: If using whole almonds, add them to a food processor with the rice flour and pulse until the nuts are finely ground. If using almond flour, mix it with the rice flour. Set aside.
Step 3: Place the chocolate, butter and salt in the top of a large double boiler over barely simmering water. Stir frequently until the chocolate is melted and the mixture is smooth. Remove the bowl and let cool for 5 minutes. Stir in the sugar and vanilla. Stir the eggs one at a time. Add the almond and rice flour mixture and stir until moistened, and then mix briskly, about 40 strokes. Stir in the walnuts or pecans if using.
Step 4: Scrape the batter into the prepred pan and spread it evenly. Bake 20-25 minutes or until the brownies are slightly puffed all over and a toothpick inserted into the centre comes out moist but clean. Cool the pan on a rack. Run a knife along the unlined sides of the pan to detach the brownies. Lift the edges of the parchment paper to remove the brownies. Cut into squares.