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Lemon Coconut Truffles

Lemon Coconut Truffles

I wanted to do something Easter-y this year, but I wasn’t totally sure what that meant to me. We covered chocolate pretty thoroughly for Valentine’s Day (check it out) and what really tastes like Easter to me in a nostalgic way is simply steamed artichokes (also my very first post ever) thanks to being lucky enough to spend Spring break in Southern California during artichoke-season (swoon).

Lemon Coconut Truffles

Then I started thinking of all of those beautiful pastel colours that represent spring and Easter so well. I know this should apply to flowers, but remember Trolls? My Mom had a kids clothing store when we were growing up that was also known as Troll headquarters because she sold such a big collection of them (one of my younger sisters had like a million of them while the rest of us settled for Westbeach sweatshirts).

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Creamy Lemon and Dill Dip

Creamy Vegan Lemon and Dill Dip

When I first got into Personal Chef work I was cooking for celebrities, the kind of people who can afford to pay the very best people to work for them. As a Chef who had only cooked in restaurants, I totally knew this and it made me nervous. I was confidant in my cooking but this was a different kind of cooking. Many of my clients wanted healthy food that tasted like bad for you food. I mean, who doesn’t?

I had never even heard or raw or macrobiotic cuisine before I started in this line of work. It just happened that my Mom was diagnosed with cancer around the same time, so I had an extra big reason to pay attention to these new, exotic, interesting ways that people were eating to stay healthy (or skinny or like, a good actor or whatever).

Creamy Vegan Lemon and Dill Dip

I loved the new challenge of this somewhat uncharted territory. After years working in fine dining, I knew exactly what buttery dishes, braised meats and rich desserts tasted like. It was just about finding these flavours within these healthier new parameters.

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Radicchio Salad with Roasted Acorn Squash & Hazelnuts

Radicchio Salad with Roasted Acorn Squash and Hazelnuts

My obsession with radicchio doesn’t appear to be going anywhere. Luckily, although she turns the colour of of one when she’s mad, my baby didn’t come out an actual radicchio, despite the amount that I ate while pregnant.

Radicchio Salad with Roasted Acorn Squash and Hazelnuts

Besides its fresh, subtle bitterness, crisp lettuce-y texture and nostalgia it brings for the outdoor markets on the cobblestones of Rome, there’s another reason that we eat a lot of it in our house. It’s the same reason that versions of this salad and this salad happen an awful lot at our place too. Radicchio, despite its fragile-seeming texture, is robust and lasts for quite a while in your fridge.

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High Fiber ‘Jam’ (& Thumbprint Cookies!)

High Fiber Thumbprint Cookies

Whether your digestion is on the sluggish side thanks to painkillers or chemo drugs or whether you’re pregnant and your digestion has become a shadow of its former self, this jam is here to the rescue.

High Fiber JamHigh Fiber Jam

Lovingly referred to as poo jam in my family, this is always on the menu for my cancer thriving clients (and was a staple in my house throughout my pregnancy). Sometimes I even make it for fun, just because it tastes so good (it reminds me of fig newtons).

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