Wild Rice and Mango Salad


I’m sure I have mentioned before how much I love mangos. But in case I haven’t- I LOVE MANGOS! So fresh. So juicy. So sweet. It is everything you could want on a hot summer day. But the thing is, mangos are at their best (in Canada) at this time of the year. And as everyone is well aware- it is far from summer out there. But I won’t let the horribleness that is this winter won’t stop me from cranking up the heat, peeling a mango and pretending I’m somewhere exotic. Which is exactly what I did this evening with this salad.

What You’ll Need

3/4 cup cooked black wild rice

1 Mango, cut in chucks

1 red bell pepper, thinly sliced

1/2 purple onion, chopped

cilantro (as little or as much as you like)

1-2 tbls olive oil

juice of 1 lime

salt and pepper


What to do

In a bowl, mix together the cooked rice, mango, red pepper, onions and cilantro. In a separate small bowl whisk together oil, lime juice and salt and pepper. Pour dressing over mango mixture and stir. Refrigerate for at least 30 mins. 

I served mine over a bed of arugula and added a few slices of fried tofu to make it a full meal.


Now if only someone would make me a margarita to really make these winter blues go away!


Roasted Eggplant, Tomato, Mozzarella & Pesto Open Faced Sandwiches


My parents recently moved to a condo in downtown Toronto almost right beside the St Lawrence Market.

It is a beautiful space with a ton of fresh produce, artisanal cheeses, breads and more! In other words- endless food inspiration.

I had been browsing for some salad recipes and came across this Eggplant, Tomato, and Mozzarella Salad by Martha Stewart. So I headed to the Market to get the freshest ingredients to make it. While I was there I came across some freshly baked buns and decided to turn the salad into a sandwich.


I baked the Eggplant following Martha’s directions


While the Eggplant is cooking, cut the bun in half, and spread pesto on both halves.


Arrange eggplant, tomato slices, and mozzarella on the bun and drizzle with olive oil and balsamic.

I had lots of leftovers the next day to make a big salad- delicious!

Naan Style Pizzas


Pizza is one of my all time favourite foods. Really what is not to love?! Bread, cheese, endless topping combinations- Pizza has it all!

These Naan Pizzas are great for entertaining, as appetizers, or for a small meal. I did two types: Caprese Naan Pizza and Caramelized Onion & Goat Cheese Pizza. You can easily change it up and put whatever toppings you fancy on- just make sure to grill the naan first as it keeps it from getting soggy in the oven!

Caprese Naan Pizza

– 2 Naan Breads

– oil for grilling

– 2 tbls pesto

– handful of cherry tomatoes, cut in half

– 10 slices bocconcini cheese

– 5 large basil leaves chopped

– balsamic vinegar for drizzling

Caramelized Onion & Goat Cheese Pizza

– 2 Naan Breads

– oil for grilling

– 2 Tbls pesto

– Half large purple onion, sliced

– 1/3 cup goat cheese, crumbled


1. Preheat oven to 400


2. Start Caramelizing the onions in a frying pan with butter over medium-high heat.


3. Lightly coat naan breads with oil and grill them either on bbq or grill pan.


4. Arrange grilled naan bread on baking sheet and spread on pesto


5. Arrange toppings on the naan

6. Cook in oven for about 10 mins or until cheese is melted


7. Drizzle Balsamic Vinegar on cooked pizzas


8. Slice and Enjoy!!

Zesty Pasta Salad


This past weekend, for the first time in what felt like aaages, the forecast didn’t call for rain. So with the promise of a sunny Saturday my friends decided to have a last minute BBQ. I was told to bring a side dish. At first I thought I would make my grilled corn salad that I posted a little while ago. However, when I got to the grocery store- they had no corn! I had to think fast and sticking with the salad theme I landed on a pasta salad.

This recipe is super easy and can be adapted to suit your tastes.


1 package rotini, cooked

1/2 cup sundried tomatoes, chopped

1/2 cup cherry tomatoes, chopped

1/2 cup sliced black olives

1 cup cucumbers, chopped

1/4 cup red onion, chopped

1/2 cup- 1 cup crumbled feta cheese

1/2 cup-1 cup Italian dressing

Salt and Pepper to taste


Cook pasta according to package directions. While it is cooking, chop and combine tomatoes, olives, cucumbers, and onions in a large bowl. Drain pasta and add to bowl. Crumble in feta. Pour in dressing and stir to combine. Refrigerate for an hour.

It was a hit and the bbq! Enjoy!

Moroccan Inspired Couscous


This recipe was inspired by the salad bar at Longo’s Grocery Store. Whenever I go I can’t help but fill a small (sometimes big) container with a variety of their green, grain, and pasta salads. One of my favourite of the bunch is their Moroccan Couscous.

Here is my take on it:


2 tablespoons olive oil
1 onion, minced
few cloves garlic, minced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon powdered ginger
1 19 ounce can chickpeas, drained and rinsed
1 cup couscous
1/2 cup raisins/dried cranberries
2 cups orange juice
1 lemon, zest and juice
pinch of sea salt and freshly ground pepper
1/2 cup sliced almonds
a handful chopped cilantro


1.Heat olive oil in medium saucepan over medium-high heat. Add the onion, garlic and spice and sautee for a few minutes until onions begin to soften.

2. Add the chickpeas, couscous raisins/cranberries, orange juice, lemon zest and juice,  and salt and pepper. Bring to a simmer uncovered, then cover and turn down to low and cook until cousocus is tender and liquid has been absorbed.

3. Turn off heat and let rest for a few minutes before fluffing with a fork. Add almonds and cilantro. You can enjoy either hot or cold.



Summer of Salads


The weather and seasons dictate what I like to cook and eat. My winters are filled with soups, stews, curries and pastas. But when the weather gets warmer I like to turn to lighter fare, and nothing beats a fresh, crisp salad. These are a few of my favourites.


Spicy Peanut Butter Quinoa Salad

This recipe comes from Vegangela and is great either warm or cold. I love peanut butter anything- chocolate, dipping sauce, noodles…the possibilities are endless and delicious! I sometimes add tofu to this salad, and a few drops of Sriracha to the sauce.


Endive & Arugula Salad with Apple, Blue Cheese and Walnuts

This salad is great as a starter, side, or main. Endive can be a bit bitter, but the sweet tartness of the apple and creaminess of the blue cheese create a perfectly balanced dish.


– 3 small heads of endive chopped

– 2 cups arugula

– 1-2 granny smith apple chopped

– 1/3 cup walnuts

-1/3 cup crumbled blue cheese

– 1/2 cup olive oil

– 3 tablespoons white wine vinegar

– 1 tablespoon dijon mustard

– Salt and Pepper


Combine first 5 ingredients in a bowl. Combine last 4 ingredients in separate bowl then drizzle into first bowl. Stir to combine.


Grilled Corn Salad

I know summer has arrived when my mum makes this salad. Cilantro is one of my favourite ingredients and it makes this salad.


– 4 Cobs grilled corn

– 1 purple onion chopped

– 1 pint cherry tomatoes, chopped

-1 can black beans

– 1/2 cup cilantro chopped

– 1-2 tablespoons jarred jalapenos chopped

– 1/2 cup olive oil

– 2 tablespoons lime juice

– 1/2 tablespoons honey

– salt and pepper


Combine first 6 ingredients in a large bowl. Combine last 4 ingredients in a separate small bowl and drizzle into first bowl. Stir to combine.


Greek Salad

Greek Salad is pretty fool proof. I don’t really follow an exact recipe when I make it. I just chop up red and green peppers, cucumbers, tomatoes and combine with some black olives and feta cheese  then drizzle on some olive oil & balsamic and some oregano. Any leftovers are great wrapped up in a flour tortilla.

Dr Joshi Detox: Day 6


Day 6 was a so-so day. I had my hot water and lemon first thing followed by the now usual granola, banana, soy milk combo for breakfast.

I didn’t have a ton of time to make lunch so decided to throw together a sandwich using the gluten-free bread I had in the freezer.


I mixed together some softened goat cheese and dried herbs to make a spread and then layered on spinach and beets. It was my first time trying the bread and can say I honestly didn’t taste a real difference.

Dinner is where I had a tiny slip up. I didn’t finish work until 8:30 and was going to be spending the night at my parents. I really didn’t feel like cooking, so on the way home I stopped at the grocery store and grabbed this:


It is a gluten and dairy free rice and bean burrito by the brand Amy’s. Even though it doesn’t have wheat or cheese, I still count it as a bit of a slip up as it is a processed food. On a different note, I do like Amy’s product and would recommend them!

6 days down, 15 to go!

Dr Joshi Detox: Day 4


I’m halfway through week 1 already! I am fully into my morning routine of hot water and lemon now, and enjoy it more than I thought I would. For breakfast I had the same as yesterday- gluten-free granola, banana slices and soy milk. I think this will probably be my go to breakfast in the coming weeks.

Lunch consisted of yesterday’s Quinoa Salad leftovers- still as good the next day!

I wasn’t totally sure what I wanted for dinner, so looked at one of my favourite vegetarian restaurant’s menu: http://www.freshrestaurants.ca/eat

I usually get the Buddha Bowl when I go, but since peanut butter, cucumbers and tomatoes aren’t exactly detox friendly, I had a look at the other bowls. The Green Goddess caught my eye and I decided to try and put my own spin on it. Here’s what I came up with:


 First I made some baked tofu following this recipe: http://www.healthytippingpoint.com/the-perfect-baked-tofu

While that was baking I made brown rice (nothing fancy, just package directions), steamed some broccoli, asparagus, carrots, and kale, and made a tahini sauce by mixing tahini, olive oil, lemon juice and water together. When the rice and tofu were ready, I quickly made a scrambled egg, and sauteed some green onions and garlic. Then I threw everything in a bowl, drizzled some sauce on, and garnished with cilantro (my fave!)

I am finding my meals are keeping me fuller longer and I am a lot less hungry throughout the day- which means no mindless snacking, which I am usually a culprit of.

4 days down, 17 to go!

Dr Joshi Detox: Day 3


Day 3 has almost come and gone and I still haven’t cheated! (self high-five!)

I started the day with the usual hot water lemon drink, followed by a half-cup of Gluten-Free Granola, with some banana slices, and soy milk for breakfast.

For Lunch I made a Quinoa Salad with broccoli and beets that my roommate Robin sometimes makes. I didn’t use an exact recipe, just googled a few and went from there.


I added some Chickpeas for a bit of protein. I was originally going to eat the salad cold, but with the gross weather outside I decided to keep it warm and also melted some goat cheese in at the last minute.


I found it quite tasty and filling!

Since the weather stayed crappy all day, when dinner came around I decided on a soup. Using this recipe from another one of my favourite food blogs I made a delicious Curried Carrot Soup:



I added some Roasted Curried Chickpeas as a kind of substitute for croutons.

Luckily, I haven’t suffered any of the headaches many people warn about (even Dr Joshi himself) yet. But I am not a big coffee/caffeine drinker so am not going through any withdrawal from it.

3 days down, 18 to go!

Dr Joshi Detox: Day 1


I am almost done my first day of the detox and am happy to say I did not cheat-woo! I started the morning with a cup of hot/warm water and some lemon. Dr Joshi recommends doing this every morning- check out this link to find out the benefits: http://tasty-yummies.com/2013/03/18/10-benefits-to-drinking-warm-lemon-water-every-morning/

And while I was sipping that I prepared my breakfast– Mini Frittatas! I used this recipe: http://www.canadianliving.com/food/mini_spinach_and_feta_frittatas.php but cut it in half, omitted the mushrooms (not allowed), and substituted the milk for soy milk. And here is the end result


They are very tasty, perfectly sized and under 100 calories each!

Because I slept in and had a late breakfast, I didn’t have a mid-morning snack, which means the next thing I ate was lunch.


Lunch was a mixed greens salad with shaved carrots and beets, topped with crumbled goat cheese, sunflower seeds (“borrowed” from my roommate), and two falafel patties, with a bit of olive oil and lemon juice as a dressing.

Around 4pm I got a bit peckish so had a rice cake with some honey on it. Rice cakes are gluten-free, and the honey is good for satisfying a sweet tooth.

For Dinner I made a recipe from one of my favourite food blogs- Smitten Kitchen http://smittenkitchen.com/


The recipe is Asparagus, Goat Cheese, and Lemon Pasta and can be found here: http://smittenkitchen.com/blog/2009/05/asparagus-goat-cheese-and-lemon-pasta/

I used Brown Rice pasta instead of the regular stuff, and honestly found no difference! I didn’t have any fresh tarragon so just used some dried herbs from my spice rack.


I thought it was delicious and can’t wait to have the leftovers for lunch tomorrow!

So that is it for day 1. 20 more to go!