Tag Archives | swiss chard

Steamed Veggie & Quinoa Bowl with Garlic ‘Butter’

Published on in Grains, Greens, Main course, Nightshade-free, Roots, Sauce By |
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Steamed Veggie & Quinoa Bowl with Garlic 'Butter'

This recipe may win the prize for the simplest one on this site so far. It is simply steamed veggies with quinoa and melted coconut oil with garlic. Maybe this is why it took so long to make it onto the blog, I don’t know, do you really need a recipe for this? But then someone pointed out to me it’s not always about the recipe but the inspiration to make something. So I hope this inspires you, it really is worth the effort.

Steamed Veggie & Quinoa Bowl with Garlic 'Butter'

I have to admit, this isn’t something I make for us very often. I guess it’s humble enough to forget about by grocery list/dinner-making time. It’s inspired by a stall at the Granville Island Food Court that always sold salad rolls that my sisters and I would get for lunch when we were little (to go with our donut holes and pizza pretzels).

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Lemon-y Greens with Chickpeas

Published on in Breakfast, Greens, Legumes, Main course, Nightshade-free, Nuts, Snack By |
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Lemony Greens with Chickpeas

I have a real thing for spanakopita, to the point where it occasionally takes over my brain until I do something about it. Does anyone else feel this way sometimes? I rarely give in to it entirely (although, sometimes I definitely do) but I realized at some point, that it was less about the actual Greek pastry and more about the cooked, flavourful, dense amounts of lemony greens.

Lemony Greens with Chickpeas

So this is what I have been making to fill that triangular pastry void, and it’s totally been working.

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Summer Minestrone Soup

Published on in Freeze-able, Grains, Greens, Legumes, Main course, Soup By |
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Summer Minestrone Soup

Lately I’ve been brainstorming ways to make vegetables more appealing when you’re in a ‘veggies are for losers’ kind of mood. This is often a problem I have with clients who are going through treatment; their brain wants the veggies but their body wants the toast and the crackers.

Summer Minestrone Soup

When we don’t feel well it’s all about the comfort food. But what makes food comfortable? A bit of nostalgia, some carbs and not making it yourself, is my current definition. There’s even room for veggies sometimes.

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Creamy Swiss Chard & Sweet Potato Gratin

Published on in Greens, Nightshade-free, Nuts, Roots By |
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You know that ceramic dish that you have in your cupboard that is the perfect shape to make gratin potatoes in? We are going to fill it with two entire heads of rainbow chard and a giant sweet potato. Not only that, but it is going to taste so good you are going to want to make it again as part of your holiday dinner. Promise.

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This is holiday comfort food at its finest, and it’s coming from a girl who from the age of six, would circle the buffet eating as many scalloped/mashed/fried potatoes as I could, off of the mound I had scooped onto my plate before I sat down, so as to minimize the potato teasing. I know my comfort food, I now how to eat, and luckily, I also know how to make it comfortable for your insides too. Christmas on the outside and on the inside.

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Years ago, I made a version of this for a usually very health-conscious client who was pregnant and wanted only mac and cheese-style food for her last trimester. Understandable. I made it with full fat cream and gruyere cheese, which, let’s be honest, can make anything taste good. But guess what? This doesn’t taste too far off of that dairy-filled version despite its virginal, dairy-free status. If I had been smarter back then, she would have gotten this version.

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