Sneaky Veggie Fried Rice

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Do you ever just want to eat a big bowl of rice for dinner but feel way too guilty just eating carbs? Well, now you’re in luck because this sneaky veggie fried rice feels like you’re eating a big bowl of take-out, but really you're eating a ton of veggies without even knowing it.

So as of the past 6 months, we have been in love with cauliflower rice. At first, I was sceptical, but once trying it I was 100% sold. To be honest, we do generally mix half and half with brown rice and cauliflower rice, and with that combo, you actually can’t even find the cauliflower in the bowl. It’s like magic - seriously, I don’t know where the cauliflower goes! The key to making your fried rice take like take out is to use cold or left over rice. If you try to use freshly cooked warm rice you will end up with mushy, non-crispy rice, which isn’t what anyone wants.

I also really love the addition of sambal oelek because it makes it really nice and spicy, but if spice isn't your thing you can certainly leave this out, or even cut back and just add half the amount. The other great thing about this recipe is that you can use any veggies you love or have leftover in your fridge.

So go ahead and eat a big bowl of fried rice for dinner - it’s guilt-free indulgent eating!

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prep time 10 minutes

cook time 20 minutes + rice coking + cooling

total time 30 minutes

servings 4

Ingredients

1 cup brown rice (uncooked)

3 cloves of garlic

1 inch piece of ginger

3 baby bok choy

1 red pepper

2 green onions

1/2 cup frozen corn

1/2 cup frozen peas

1 tbsp sesame oil

12 oz bag cauliflower rice

2 eggs

1 tbsp sambal oelek (optional)

1/4 cup soya sauce

Instructions

Cook brown rice according to package. Place in a bowl and cool in the refrigerator for a minimum of 1 hour.

In a large wok place sesame oil and heat over medium/high. To the hot pan add in red pepper that has been chopped into 1/4 inch pieces and cook for 1-2 minutes. To the pan add in baby bok choy that has been thinly sliced, finely chopped garlic and grated ginger and cook another 30 seconds. To the pan add in frozen cauliflower rice and cook another 2 minutes or until cauliflower is warmed through.

In a small bowl crack both eggs and whisk. Push the vegetables to the sides of the pan then add in eggs and allow to quickly cook - stirring often.

Mix the eggs with the vegetables and add in the cold rice, frozen corn, peas and green onions. Stir well then add in samba oelek and soya sauce. Continue to fry over high heat until rice is crispy and everything is hot then serve immediately.

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Mediterranean Pasta with Shrimp + Feta

Quick and Easy Pasta that is full of all the mediterranean flavours that we all love!

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So sometimes you just need dinner to be ready super quickly right! Now, while you can always open a jar of pasta sauce and toss it over some noodles why would you do that when you can make this Mediterranean Pasta in no time at all!

So here’s the thing - the most time-consuming part of this dish is waiting for things to marinade! So literally you can be sitting on the patio with a glass of wine while this is happening, or of course, running around like a crazy person getting all of the millions of things done that are always on that darn to-do list. But either way - when your ready to start cooking, this meal will be on your plate in less than 30 minutes - how great is that!

Now, this isn’t your traditional saucy pasta, but it does pack a lot of punch when it comes to flavour, so I promise you, you won’t miss the sauce one bit. Plus, it feels lighter and “healthier” which is what we're all looking for in the summer right?

The other thing to talk about - pasta water. Have you guys been keeping a cup of your starchy water to help bring your pasta sauce together? If you haven't, you are seriously missing out. It is the perfect way to add extra seasoning (because you're salting your water right) as well as to thicken it all up and brings it all together. Honestly, if you're not doing this start, I promise you will never go back!

So next time you're in a big hurry or you are just feeling like you need something super simple yet flavourful whip this up - it’s fancy enough to serve guests yet simple enough for any night of the week!

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prep time 20 minutes + 2 hours to marinade

cook time 20 minutes

total time 40 minutes + 2 hours to marinade

servings 4 - 6

Ingredients

1 lb shrimp - peeled + deveined with the tail off

4 cloves of garlic

1/2 cup white wine

1 lemon

1 - 8oz jar of sun-dried tomatoes

1 tsp oregano

1/2 tsp red pepper flakes

1 lb cherry tomatoes

1/2 cup fresh parsley

4 oz feta

1/2 lb gigli pasta (or any pasta you like)

1/2 cup black olives

Olive oil

salt + pepper to taste

Instructions

In a ziplock bag place shrimp, thinly sliced garlic and white wine. Marinade for 1-2 hours in the refrigerator.

In a medium bowl combine sun-dried tomatoes that have been thinly sliced, the zest of the lemon, oregano, red pepper flakes and cherry tomatoes that have been halved or quarter depending on the size. Place in the refrigerator for 1-2 hours.

Bring a large pot of salted water to a boil and cook your pasta according to the package.

Place a small amount of olive oil in a large frying pan over medium heat. Place each shrimp into the pan and cook on each side until they just turn pink. Once both sides are pink squeeze in the juice of the lemon, add in the wine marinade and simmer for 1-2 minutes - being sure not to overcook the shrimp. Remove the shrimp from the pan leaving the wine behind. Bring the wine back to a simmer and allow to reduce by half then set aside.

Once your pasta is cooked reserve 1 cup of the cooking water before draining the noddles. Place drained pasta back into the large pot then add in shrimp, sun-dried tomatoes, reduced wine, parsley, black olives and half of the reserved pasta water. Stir well then season with salt + pepper, adding remaining pasta water if needed. Top with crumbled feta and serve immediately.

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Dairy Free Roasted Mushroom Soup

Creamy, hearty mushroom soup that can you would never even know is dairy free. Substitute vegetable or mushroom stock for chicken and easily make it a vegetarian option!

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Ok, let’s talk about mushroom soup. It’s one of those things that certainly conjures up many childhood memories, but most of those come from that little can of soup.

Now while canned soup is pretty convenient it does contain an awful lot of unnecessary ingredients, plus if you can make it in no time, why not whip up your own. I mean seriously, it's so easy and doesn’t require you picking up a whole bunch of random ingredients.

So you can always make a basic standard mushroom soup but why not roast up those mushrooms with some garlic and thyme and really help bring this recipe to life. We all know that roasting basically anything really enhances the flavours and make any dish a little bit more special.

So while I called this dish dairy-free if your house is like mine butter isn’t an issue, so I did use real butter in the soup. But if you want to be entirely dairy-free go for vegan butter, or go all the way, whip this up with mushroom broth and make the entire dish vegan.

Any way you serve this up it’s a winner - it’s hearty, creamy, and what you should make for dinner tonight!

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prep time 10 minutes

cook time 55 minutes

total time 1 hour 5 minutes

servings 4

Ingredients

2 cups white mushrooms

4 cups cremini mushrooms

8 sprigs thyme

2 tbsp olive oil

6 cloves of garlic

salt + pepper

2 shallots

3 tbsp butter (or vegan butter for completely dairy free)

1/4 cup flour

1/3 cup white wine

4 cups chicken stock

1/3 cup barley

2 bay leaves

3 tbsp soya sauce

1 can unsweetened coconut milk

Instructions

Preheat oven to 400. On a large baking sheet place mushrooms that have been sliced in 1/4 inch slices, 4 sprigs of thyme, 4 cloves of finely chopped garlic, olive oil and salt and pepper. Toss to combine then bake for 20 minutes or until mushrooms are golden brown.

In a large stock pot sauté finely chopped shallots and butter until shallots are soft and translucent. Add in 2 remaining garlic cloves that have been finely chopped and cook another 1 minute or until garlic is fragment.

To the shallots add in flour and whisk until fully combined. Add in the white wine whisking constantly so that you avoid lumps then slowly add in chicken stock while continuing to whisk. Add in barley, remaining sprigs of thyme and bay leaves then allow to simmer for 15 minutes or until soup is slightly thickened and barley is tender.

To the soup add in roasted mushrooms and soya sauce and season with salt + pepper. Simmer another 10 minutes then add in coconut milk, allow to heat through then serve immediately.

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Garden Fresh Tomato Soup

What’s better than fresh tomato soup using everything that is in season right now! This soup is stuffed full of garden product plus a secret ingredient that throws the flavour over the top!

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Happy Monday everyone! Can you believe that July is already over halfway done? This year we have been really really focused on enjoying the summer and for me, that also means trying to cook as seasonally and locally as possible!

The one thing that I love about summer is tomatoes - seriously they are one of those things that I could eat any time of the day. As a kid, my favourite thing to do was to run to the garden, pick fresh, ripe tomatoes and have them as a snack. Seriously, you can’t beat vine ripen tomatoes.

So last week when I had an overabundance of ripe tomatoes there was only one thing to do - make a bowl of beautiful, fresh tomato soup. The best part about this recipe is that it’s stuffed full of vegetables, is super rich and creamy, yet it has absolutely no dairy. I mean really, can you get much better than that?

I also love that this recipe has a full zucchini in it because if you grow zucchini, you most likely have an overabundance of it plus, it adds great nutritional value without changing the flavour of the soup. In my opinion, zucchini is one of the best ways to sneak vegetables into so many different things, so if you can do it why not right!

So next time your tomato all come ripe at once or your craving a delicious soup whip up a batch, it's quick, easy, and meets all your tomato soup needs!

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prep time 15 minutes

cook time 55 minutes

total time 1 hour 10 minutes

servings 4

Ingredients

1 medium onion

1 tsp olive oil

2 small carrots

4 cloves of garlic

1 small zucchini

8 cups tomatoes

4 cups chicken stock

1 tsp Worcestershire

1 tsp oregano

2 tbsp balsamic

1/4 cup pesto

1 can unsweetened coconut milk

salt + pepper

Instructions

In a large stock pot place chopped onion and olive oil and cook for 5 minutes over medium heat stirring often. Add in chopped carrots, zucchini and whole cloves of garlic and sauté for 15 minutes or until vegetables are tender.

Add in chopped fresh tomatoes and cook another 10 minutes or until tomatoes start to break down then add in chicken stock, Worcestershire, oregano and balsamic and simmer another 15 minutes.

Carefully pour the soup into a high-powered blender and blend until smooth (or alternatively use an immersion blender to puree the soup).

Return the pureed soup to the blender then add in pesto, coconut milk and season with salt + pepper to taste. Simmer for 10 minutes then serve.

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Bruschetta Chicken with Prosciutto and Basil

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Grilled chicken wrapped in prosciutto then topped with fresh bruschetta - can you get much better than that? I mean seriously, it’s like a fancy Italian chicken finger and let’s just say I’m not mad at that!

Not only is this dish super delicious it is also soooo easy to make. You can prep it in advance and throw it in the oven to finish it off just before your ready to serve it. Imagine putting this on the table for your next dinner party alongside a beautiful salad and roasted potatoes, I mean seriously your guests will be in love!

So I will admit this dish is just perpetuating my obsession with bruschetta, I mean I think I could put it on almost anything and probably love it. The funny thing is that even though I have been obsessed I haven’t made traditional bruschetta in so long - so, I guess know what I need to do this weekend.

So seriously you need to make this recipe as soon as you can - you will not be disappointed.

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prep time15 minutes

cook time 25 minutes

total time 40 minutes

servings 4

Ingredients

1 cup cherry tomatoes

3 basil leaves

2 cloves of garlic

1 tbsp olive oil

salt + pepper

2 lb chicken tenders

12 basil leaves

6 slices of prosciutto

1 cup mozzarella

Instructions

In a small bowl combine cherry tomatoes that have been halved or quartered, 3 basil laves thinly sliced, finely chopped garlic, olive oil and salt + pepper to taste. Toss then set aside.

Preheat oven to 350. Slice each piece of prosciutto in half (length wise) and set aside. Take one of your chicken tenders, place a basil leaf in the centre then wrap with the prosciutto. Continue until all of your chicken has been used. Season with salt + pepper then place in a large frying pan that has been heating over medium heat. Fry until chicken is browned and the prosciutto is crispy.

Remove from the pan and place on a cookie sheet. Top with mozzarella then bake in the oven for 10-15 minutes or until chicken reaches an internal temperature of 365 degrees and the cheese is melted.

Transfer fully cooked chicken to a serve plate and top with bruschetta then serve immediately.

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