This is the kind of dish I can eat for breakfast, lunch or dinner. It’s quick, easy, and well-balanced, not to mention super tasty and satisfying. I love the combination of smoked salmon, mushrooms, greens, and creamy vegan cheese. Sometimes I cut it up and serve it on homemade paleo bagels — cream cheese & lox frittata sandwiches are my jam!Read More
This fresh & flavourful dip has been on repeat at my house. It’s super easy to make and packed with antioxidants, fibre, and tasty gut-healthy ingredients like ginger and miso. I love to use it as a dip for crackers and crudités, a topping for toast, pizza, salad, eggs, baked potatoes and roasted vegetables, or a flavour booster for proteins.
More About Miso
Miso is a traditional Japanese seasoning paste made from fermented soybeans and sometimes rice, barley or other ingredients (so be sure to confirm gluten-free if needed). It has a salty, tangy, earthy, umami flavour that works well in savory dishes like soups and stews as well as glazes, marinades, sauces, and salad dressings. Because it undergoes a fermentation process, it is rich in probiotics.
There are numerous different types of miso, some with stronger more pungent flavour than others. Here I used Shiro miso, which is the mildest kind. It has a slightly sweet taste and is very versatile.
The Story with Cilantro
Cilantro is one of those foods that people seem to either love or hate. It has been shown that approximately 10% of the population carries an olfactory-receptor (smell) gene that makes cilantro taste like soap! If you find cilantro hard to handle, you can substitute fresh parsley or basil. If you do like cilantro, give it a whirl here. It is incredibly nutrient-dense, being low in calories, but rich in vitamins such as C, A & K. Cilantro is also a good source of several essential volatile oils and minerals as well as disease-fighting antioxidants.
Recipe for Miso Cilantro Edamame Dip
Ingredients for approximately 1 cup:
1 cup frozen shelled edamame beans
1 cup packed fresh cilantro (mainly leaves)
juice of one lime
1 Tbsp Shiro miso paste
1/2 to 1 Tbsp fresh grated ginger, adjusted to taste
2 Tbsp extra-virgin olive oil
salt and pepper to taste
Put edamame in small pot of boiling salted water and cook for 7 minutes. Drain and rinse with cold water.
Add edamame, cilantro, lime juice, ginger, and miso to food processor or blender container and blend well.
With machine running, slowly drizzle in olive oil, stopping to scrape the bottom and sides with a spatula as needed.
Season to taste and add additional lime juice, ginger, miso, or olive oil as needed for desired taste and consistency.
Miso Cilantro Edamame Dip can be stored in an airtight container in the fridge for a week.
Almond Butter & Jam Cauliflower Proats are super easy to make and loaded with vitamins & minerals, antioxidants, fibre, healthy fats, protein, and pre & probiotics, too! Don’t let the cauliflower here scare you off! This is a simple and delicious way to get some veggies at brekkie. Riced cauliflower adds a great chew and extra nutrients without much flavour!Read More
I am a diehard oatmeal fan, but I also love switching things up and trying new grain and grain-free porridge alternatives. Here I cooked up some gluten-free buckwheat groats and used them to make both sweet and savoury breakfast bowls.Read More
This is the kind of dish I can eat for breakfast, lunch or dinner. It’s quick, easy, and well-balanced, not to mention super tasty and satisfying. Fortunately, it’s also a winner with hubs and the 3 chicklets, who always say it reminds them of pizza!Read More
I am a big fan of overnight oats. I am also a big fan of getting in some veggies at brekkie. So zucchini oats or “zoats” are win win in my books. Especially when they’re packed with chocolatey goodness along with loads of antioxidants, fibre, healthy fats, protein, pre and probiotics, and adaptogens, too!Read More
These non-fried “Refried” Beans are a hit with the whole family. In fact, the kids like them better than any canned or restaurant refried beans they’ve ever had. So give them a go and let me know what you think!Read More
Broccoli Basil & Walnut Pesto is super easy to make and can be enjoyed in countless ways. In addition to mixing it into pasta, noodles, rice and spiralized vegetables, I love to use it as a dip for crackers and crudités, a topping for toast, pizza, salad, eggs, and baked potatoes, or a flavour booster for proteins.Read More
My meat-loving family used to complain about eating vegetarian meals. Thankfully, this is one of the dishes that helped to change that! It’s quick and easy and full of flavour — not to mention veggies, fibre, healthy-fats, and plant-based protein!Read More
Baked beans are total comfort food around my house. Hubby could eat beans-on-toast multiple days a week — for breakfast, lunch or dinner! Good news is, these homemade beans are nutritious, delicious, and super easy and inexpensive, too!Read More
This grain-free no-oats (“noats”) sweet potato porridge may sound odd, but it is SUPER tasty! Better still, it’s packed with micronutrients, fibre, healthy fats and protein for a complete and satisfying meal.Read More
I absolutely love these muffins. They are tender and moist with a wonderful complex sweet & spicy flavour from the mixture of blueberries, sweet potato, and Chinese 5 spice. Better still, Blueberry 5-Spice Sweet Potato Muffins are grain, gluten and refined sugar free, and packed with antioxidants, fibre, and protein, too!Read More
My whole family loves this soup. It’s creamy and comforting — without any actual cream — and infused with a wonderful deep, rich flavour from the roasted cauliflower. Honestly, caramelizing your cauliflower first is a total game changer!Read More
I absolutely love this colourful coleslaw. It’s bright and beautiful with a wonderful variety of textures, and it’s bursting with fresh flavour and health benefits. My three chicklets gobble it up every time, shaved brussels sprouts and all!Read More
This amazing green smoothie was inspired by that quintessential snack many of us grew-up eating. "Ants-on-a-log" featured celery sticks that were filled with peanut butter and then topped with raisins. Here I have combined celery and leafy greens with nut-free sunflower seed butter and grapes instead of raisins!Read More
I absolutely love this sweet potato and lentil soup. It’s rich and creamy with a naturally sweet, slightly earthy flavour. Good news is it’s super easy to make and packed with vitamins, minerals, antioxidants, fibre, healthy fats and plant-based protein, too!Read More
Pesto is an incredibly versatile sauce that can be enjoyed in countless ways. In addition to mixing it into pasta, noodles, rice and spiralized vegetables, I love to use it as a dip for crackers and crudités, a topping for toast, pizza, salad, eggs, and baked potatoes, or a flavour booster for proteins.Read More
Beetroot hummus is an incredibly nutritious and versatile dip that can be enjoyed in countless ways. Made with roasted beets, chickpeas, tahini and olive oil, it’s a good source of several vitamins and minerals as well as antioxidants, healthy fats, plant-based protein, and fibre.Read More