Each week during this pandemic I am trying to make as much food as I can from scratch. For one, I have all the time in the world and second, I can control the ingredients that goes into each meal. We all know that canned soups are full of sodium [...]
I chose to use the high protein pitas instead of traditional Tostadas as they are less than half the carbs, considering beans tend to be higher in carbs. Even though beans are higher in carbs than meat they are much lower in fat, zero cholesterol, high in fibre and rich [...]
This soup turned out to be a little bit of sunshine in a bowl. The colour is very springy and the pureed texture is smooth with hints of liquorice, mild onion and a nice balance of acidity and sweetness. I use fennel frequently in stirfrys and even raw in salads. [...]
Learning to bake without using all purpose flour takes some getting used to. It really helps to practice on tried and true recipes to avoid disappointment and wasting money on expensive ingredients. These biscuits are absolutely delicious and the possibilities are endless. They are slightly sweet so I decided to [...]
Recently I put a challenge on Facebook to send me recipes for a diabetic makeover. This recipe was already decent in moderation but I made some changes to make it more diabetic friendly. I substituted the all purpose flour (Carb: 47.7g, Fibre: 1.7g, Protein: 6.5g) for soy flour (Carb: 16g, [...]
Delicious salmon cakes made with cauliflower and the added color of red bell pepper and green onion. They are low carb
I work at a school that is fortunate enough to have the OYAP (Ontario Youth Apprenticeship Program) for becoming a chef. One of the EA's involved in the program is generous enough to share her recipes with the program. I was looking for a vegetarian option for lunch and she [...]