Indian Spiced Sweet Potato Fries


Indian Spiced Sweet Potato Fries - oven-baked, crispy and full of flavour.

Do you guys love sweet potato fries? I have my moments of loving them, but I’m not going to lie, I have a hard time turning down a good classic fry - so I have them so rarely. But, these Indian Spiced ones might be giving the classic French Fry a run for there money! Plus these fries are baked so you really don’t need to feel as guilty as you would eating a big batch of deep-fried ones.

The wonderful Indian flavour combination on these fries work perfectly on the sweet potatoes. A little bit sweet and a little bit spicy - maybe all fries should be coated in yummy spices! Actually, that was a thing at McDonald's when I was a kid - ShakeIt Fries (or something like that). I remember making a special trip just to try them - you basically got your fries, a little package of seasoning, and a bag to shake them all together in. I don’t know if they were actually good or I really just enjoyed the experience, but they must not have been all that popular because they disappeared from the menu pretty quickly.

So bring back the much improved, adult version of ShakeIt fries - it’s the perfect healthy version of an indulgent treat!


prep time 20 minutes

cook time 40 minutes

total time 1 hour

servings 4


6 small sweet potatoes

3 tbsp butter

3 tbsp oil

1 tsp brown sugar

2 tsp cumin

1/2 tsp ginger

1/2 tsp cinnamon

1/2 tsp cayenne pepper

1 tsp garlic salt

1/2 tsp salt + more to finish

1/2 tsp pepper

cilantro to finish


Preheat oven to 450. Clean then slice your sweet potatoes into 1/4 inch fries then put into a large bowl and drizzle with melted butter and oil. - toss to coat.

In a small bowl combine brown sugar, cumin, ginger, cinnamon, cayenne pepper, garlic salt, salt + pepper. Sprinkle the spices over the sweet potatoes then toss until evenly coated.

Lay fries in a single layer over 2 large baking sheets. Bake for 20 minutes then flip and bake another 15-20 or until they are crispy. Remove from the oven and sprinkle immediately with additional salt + cilantro.


Sneaky Veggie Fried Rice


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!


prep time 10 minutes

cook time 20 minutes + rice coking + cooling

total time 30 minutes

servings 4


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


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.


Cucumber Sesame Salad

Light and refreshing - the perfect summer salad!


So I need to start off by saying today’s recipe is soooo easy - but isn’t that how cooking should be in the summer. Growing up we always had cucumber’s and cream and it was so delicious, but, since dairy is semi-off limits in our house it’s not a side that I tend to make.

So while this salad has different flavours, the style is reminiscent of the salad of my childhood, so it does the trick. I love to serve this alongside basically anything you have barbequed, a beautiful piece of salmon with Asian spices, grilled chicken, or even a burger. The best part is that you can make it up to 24 hours in advance. I mean really, the earlier the better because it gives your cucumbers time to soak up all the wonderful flavours of the sesame oil, soy sauce and red pepper flakes.

Now, if you don’t like things spicy you can certainly skip the red pepper flakes, but I think that they add a nice little kick. So slice up your cucumbers super thin, julienne some carrots and you are set - it’s so easy I almost feel guilty calling it a recipe. But if you are anything like me you know that simple is best, and sometimes, no one even needs to know you threw it all together in minutes!


prep time 15 minutes

marinading time 2 - 24 hours

total time 15 minutes + marinading time

servings 4


1 large English cucumber

1 large carrot

1 tbsp peanut oil

2 tbsp rice vinegar

1 tsp sesame oil

2 tsp honey

2 tsp soya sauce

1 tbsp sesame seeds

1/4 tsp red pepper flakes


In a medium bowl place thinly sliced cucumber and julienned carrots then set aside.

In a small bowl combine peanut oil, rice vinegar, sesame oil, honey, soya sauce, sesame seeds and red pepper flakes.

Pour the dressing over cucumber and allow to marinade for 2 - 24 hours.


Mushroom + Spinach Risotto with Grilled Vegetables

Extra creamy mushroom + spinach risotto topped off with seasonal grilled veggies - the perfectly beautiful indulgent meal!


Risotto, one of those foods that may seem super intimidating yet is actually pretty easy to make - it just takes time. I don’t know about you but I find making food like this really therapeutic and relaxing. I would make risotto all the time - that is if it wasn’t such a rich calorie-filled meal.

Risotto is one of those things that you make for a special occasion or when you really want to indulge - I mean seriously your basically eating a big bowl of cheesy, wine-filled rice! Now, while there is absolutely nothing wrong with that, you just probably don't want to eat it on a weekly basis.

So there are a couple of keys to making a great risotto.

  1. Let the rice toast in your pan for a couple of minutes before you add the liquid.

  2. Add in stock that has been warmed so that you don’t reduce your cooking temperature.

If you do these 2 things your literally golden, all you need to do is stir then stir some more. So while you can basically put anything in your risotto I also love to put something on top. Grilled vegetables are a great option, it makes you feel like you are doing something a little bit healthy, plus it looks beautiful.

So next time you want to treat yourself or someone you love make up a big batch of this creamy risotto! I promise you will not be disappointed!


prep time 10 minutes

cook time 30 - 40 minutes

total time 50 minutes

servings 4


1/2 red onion

1 tbsp olive oil

3 cloves of garlic

1 cup white mushrooms

1 cup white wine

1 1/2 cup arborio rice

4-6 cups chicken stock

1/2 lemon

3 cups of spinach

1 - 2 cups parmesan

salt + pepper

15 asparagus spears

1 zucchini


In a medium sauce pan pour in chicken stock (starting with 4 cups) and allow to heat. You want it to be warm but not simmering or boiling.

In a large frying pan with high sides place olive oil and 1/4 of your red onion finely chopped. Allow to cook for 4-5 minutes or until onion is soft and translucent. To the pot add in chopped mushrooms and cook another 3 minutes then add in garlic and cook another 30 seconds.

To the pot add in arborio rice and allow to toast for 3 minutes stirring often. Add in your white wine and stir - allowing the rice to absorb all of the liquid. Once all of the liquid is absorbed being adding in chicken stock one ladle full at a time and allowing all of the liquid to be absorbed before adding more stock. Continue this process stirring often until your rice is fully cooked (you will need to taste it frequently to know when it is done).

While your rice is cooking prepare the vegetables for your topping. Slice your zucchini, asparagus and remaining 1/4 of red onion then season with salt & pepper. Grill on each side for 3-4 minutes or until tender.

Once your risotto is at the desired tenderness add in the juice of 1/2 a lemon, chopped spinach and grated parmesan. Stir then season with salt + pepper to taste.


Garlic + Ginger Chilli Oil

Spicy and full of flavour - this Garlic and Ginger Chilli oil is the perfect addition to almost any meal!


Ok, so I don’t know about you, but I think that a bit of heat is an important aspect so many meals. I mean seriously, salt + pepper are wonderful and an absolute staple, but they can only go so far!

So while spice can certainly become unbearable quickly, I think that by having a small jar of chilli oil available is a great way to control the heat level as well as to allow everyone to spice things up to their own liking.

Now, this version of chilli oil also includes garlic and ginger which I absolutely love, but it does make it slightly less versatile than the traditional version - but I still think that it can be used in so many different things. Now while an Asian style vegetable, noodle dishes or stir fry are classic, why not drizzle a little over your pizza or even a fried egg. I promise you that if you serve breakfast sandwiches with little of this chilli oil drizzled on it you will add a kick that will not only add some heat but be that secret ingredient that everyone remembers.

So go ahead and make up a batch to keep on hand, you will be shocked at how many uses you find for it!


prep time 10 minutes

cook time 6 minutes

total time 16 minutes

servings 1/2 cup


1/3 cup peanut oil

3 cloves of garlic

1 inch piece of ginger

1 tsp chilli flakes

2 tbsp sesame seeds


In a small sauce pan add in peanut oil, grated garlic, ginger and the chilli flakes. Cook for 3-4 minutes or until garlic is very fragrant.

To the oil add in sesame seeds and cook another 2 minutes. Allow to cool then store in an airtight container.