Food Time – A Many Mushroom Risotto

I don’t know if you knew this about me but I LOVE mushrooms. I think they are one of the greatest things out there, cooked, raw, mashed into a paste anyway you can think it up I want to eat them. So a couple of weeks ago during a meal prep day I decided to make some delicious Many Mushroom Risotto, and it was so tasty!   Just for the fun of it I made this one vegan and trust you don’t lose any of the delicious creaminess or flavour you would get had I used butter and cheese, plus it cuts the fat/calorie content so it ends up being a super healthy meal.

Enough talk, I am sure you are all salivating so here is the recipe, I hope you enjoy it as much as we did.

Many Mushroom Risotto:

Serves 8-10 as a main meal

mushroom risotto1.5 cups Arborio rice
2 tbsp oil (I used grape seed oil it’s better for frying)
4 cups Vegetable stock (I use homemade, but if you need to get store bough get organic)
1 small Yellow Onion, diced
3 cloves Garlic, finely chopped
3 Leeks, white and light green parts chopped
1 Tbsp fresh Lemon Juice
4 sprigs of Thyme, finely chopped
1 Portobello Mushroom, diced
*4oz (250g) Cremini Mushrooms, diced
*4oz (250g) Oyster Mushrooms, diced
Salt and Pepper to taste

1. Prepare all ingredients so that you can easily toss them in, a lot of stirring is involved and you don’t want to let your risotto burn because something wasn’t already chopped up.

2. Heat half the oil in a large skillet or stew pot.  Once oil heats up add in all of your mushrooms, cook them down until they are soft 5-7 minutes.  Once cooked remove and set aside.

3. Add other half of oil to pan and heat, once heated add in leeks, onions and garlic cook for 2-5 minutes until the onions become soft and translucent.

4. Add in arborio rice stir in dry rice for about a minute to coat with all the juices that are going on in the pan.  Add in 1 tbsp of lemon juice, stir until evaporated.

5. Add 1/2 cup of broth to the rice mixture and stir until completely absorbed, then add in another 1/2 cup of broth.  Continue this until all of the broth is gone, stirring constantly. This should take 20-25 minutes and is a great arm workout, for one arm at least.

6. Once all broth is added into the mixture add the cooked mushrooms, fresh thyme and salt and pepper to taste. Stir until well combined and serve immediately.

*these sizes are just one prepackaged container of mushrooms, also if you want to add more go for it, it will be super delicious!

Let me know what you think of this recipe.   I hope to be back blogging on a regular basis shortly.  School is starting to calm down (not really but I keep telling myself this) and my work and life schedule is starting to actually find a nice balance.  I hope to bring you more updates, workouts, yoga routines and recipes soon.

Happy Thursday everyone!


Food Friday – Flat Bread

It is Friday! It seems that the second the weather starts getting nice it’ becomes painful to be locked up on the 18th floor of a concrete building for 9 hours a day. So today I am so happy to be getting to post this from my backyard.  My deck is probably the best office I have ever had, you get to feel the wind and sun, hear the kids in the school yard across the street and just be outside it is pretty glorious.  But today is about food so let’s get down to business.

Before I dive into the recipe I want to talk a bit about meat.  With the farmer’s market in full swing, I do my best every week to have my meals planned out so I can buy local, antibiotic free meats.  This past weekend at the farmer’s market I lucked out and was able to get a giant grass fed organic flank steak (this cut is so hard to come by for whatever reason).   Seeing we were having a BBQ this week (last night to be exact) I figured it would be great for the evening. However as the evening got closer my husband and I became concerned that we wouldn’t have enough meat for everyone so we picked up another flank steak from the grocery store. We then figured this would be a great opportunity to do a taste test.

I have known for some time now that picking organic, antibiotic free and local meats is the healthiest choice, if you can make the financial commitment, but I had never actually taken the time to see if there was an actually difference in flavour.

So we did them up in the same marinate and grilled them, we kept them separate and had our guests test out a bit from each steak and it was unanimous the grass fed, local, antibiotic free beef was the hands down winner. It was more tender, thicker (it didn’t shrink up as much in the cooking process) and was so much juicer.  Also for an extra 4$ a pound I would say 100% worth it.

Now onto the recipe.  I have been toying with the idea of creating a gluten free dough for a while now, however working with gluten free flours can be pretty intimidating if you don’t have a lot of experience with it.  But I figured that seeing how I am trying to reduce the amount of wheat in my diet, it was time to suck it up and just give it a try, I mean really the worst thing that could happen is that it doesn’t work out.

So this week I set out to make a dough, I wanted it to be something I could use for flat breads but could also be used for pizza if the mood hit me.  I was actually quiet surprised and satisfied with the results and best of all it was husband approved. So here it is:

flatbread cooked Collage

Flat Bread/ Pizza Dough:

1 1/4 cup All Purpose Gluten Free Flour or Brown Rice Flour
1 cup Coconut Flour
2 tbsp Tapioca Startch
1 tsp dried Oregano
1 tsp dried Basil
1/4 tsp Onion Powder
1/4 tsp Garlic Powder
2 tsp baking soda
1/2 tsp salt
3/4 cup Coconut Milk (you can use any milk that you perfer)
2 tbsp Organic Honey
2 tbsp Avocado Oil or Olive Oil
4 eggs

  1. Combine all dry ingredients in a large mixing bowl.  Whisk them together until they are blended.
  2. In a small bowl mix together the coconut milk, honey, oil and eggs. Add wet ingredients to the large bowl of dry ingredients.  I would recommend using an electric mixer for this mainly because it will be faster and easier on your arm.
  3. Mix all ingredients together until it is no longer lumpy and everything has been blended. Use a spatula to help you form a bit of a “dough ball” then cover with plastic wrap and set it aside for 20 – 30 minutes.Flatbead Collage
  4. Preheat oven to 350 degrees.
  5. If making flat bread, divide the dough ball into four equal parts and roll it out in between parchment paper or plastic wrap.  The dough is very sticky and will stick to your rolling pin otherwise, even if you dust the pin with flour.  If you are making pizza you can divide the dough in two for two personal size pizzas or leave it as one for a large sharing pizza.
  6. For cooking use a cookie sheet or pizza tray without any holes. Line the tray with parchment paper and place dough on top.  Top with your favourite toppings, I choose to make two flat breads the first was an arugula, peach and prosciutto combo and the second a tomato, basil and feta.
  7. Pop the flat bread or pizza in the oven for 25-30 minutes or until the crust begins to golden. Allow to cool for about 5 minutes, then enjoy!

Note: the dough will look very moist, do not continue adding flour, the dough will not look similar to dough made with wheat flour so just go with it, it will cook up great. 

Now let’s all just hope for some nice weather and think some really loud positive thoughts to make the chances of thunder-showers for the weekend disappear. 

Happy Friday everyone. Have a great weekend. 

Lemony Chicken and Quinoa

Last night I was on my own for supper and when that happens I normally end up treating myself to something my husband isn’t particularly fond of; like anything with rice, quinoa, beans or lots of veggies. Last night was no exception, I broke out the quinoa and got pretty excited that it would be on my plate for supper.

I have made several variations of this chicken marinade but yesterday I am so happy I measured everything out because it turned out so delicious!

Lemony Chicken and Quinoa


Serves 2

2 chicken breasts diced
1 lemon juiced
1 shallot diced finely
1 tbsp olive oil
2 tsp Italiano seasoning
Dash of cayenne pepper (more or less to your liking)
2 cups broccoli chopped

1/2 cup quinoa
1 cup organic broth

1. Place diced chicken in a Ziplock bag. Mix oil, lemon juice,shallot herbs, and cayenne pepper together.

2. Once blended added to the bag of chicken. Massage the marinade into the chicken. Let sit for at least 30 minutes. You can let it sit over night if you plan ahead.

3. Which the chicken is marinating rinse the quinoa thoroughly. Place rinsed quinoa in a small sauce pan with the broth (I used vegetable). Bring to a boil and then lower the heat to a simmer. Continue cooking until all liquid has evaporated. Fluff with a fork and turn off heat. Cover and let sit until the chicken is finished.

3. Heat a large frying pan to medium high heat. Once heated place chicken and chopped broccoli. Cover for approximately 3 minutes to allow the broccoli to begin turning a bright green. Remove lid and continue to cook until chicken is cooked through and no longer pink inside.

4. Place quinoa on a plate an top with chicken. Serve and enjoy.


Food Fridays – Just a bit late

Hello everyone, sorry for the delay, besides some technical difficulties it was my mom’s birthday yesterday so I was pretty busy helping her celebrate yesterday and didn’t have the chance to get close to a computer.

This week’s food addition was inspired by this recipe posted on Epic Fitness Ottawa’s blog earlier this week. I have full intentions of testing out the Epic recipe I just didn’t have some of the ingredients and figured “Hey I have part French Canadian I can figure this out” so I looked in the fridge checked out what I had and started creating, the results were pretty delicious.

Sweet Potato Pâté Chinois

Serves 6

2 lbs ground veal
3 Medium Sweet Potatoes
2 tsp coconut oil
4 Sprigs Fresh Rosemary whole
2 Sprigs Fresh Rosemary finely chopped
1 Yellow Pepper diced
3 Stalks of Celery diced
3 Cloves of Garlic crushed
2 tsp Chili Powder
1 1/2 cups Peas
5 Mushrooms diced
1 medium Onion diced

  1. Preheat oven to 350 degrees.
  2. Melt coconut oil in a small bowl in the microwave.  Wash, peel and dice sweet potatoes into 1 inch cubes.  In a large bowl coat the sweet potatoes with the melted coconut oil.  Layer on a baking sheet and lay whole rosemary over the sweet potatoes.  Potatoes will cook for 30-35 minutes, flipping halfway through.
  3. While sweet potatoes are cooking, in a heated dip lipped frying pan add half of the diced onion, celery and sweet pepper.  Cook until onions begin to soften, about 2-3 minutes, once onions have started to soften add chili powder, stir and cook for another minute.  Add in veal cook until veal is no longer pink.  Once veal is cooked layer the bottom of a 2.75 liter or 8×8 (slightly smaller) casserole dish with the mixture.
  4. In the same pan used to cook the veal add the other half of the diced onion, mushrooms, and peas. Cook until peas and onions are cooked through, approximately 5 to 7 minutes.  Once pea mixture is cooked layer on top of veal mixture in the casserole dish.
  5. Remove fully cooked roasted sweet potatoes from the oven, place in a large bowl and mash.  Once thoroughly mashed place potatoes in the casserole dish as the top layer.
  6. Place the casserole in the oven and cook for 20-30 minutes to set in the flavours.
  7. Serve hot.

Happy Saturday!!!!! 

Jumpin’ Beans!

Since cutting down on meat I have found that my new best food friend is beans.  Besides the fact that they are totally delicious, they can add much needed protein to pretty much any dish.  Not only has it been fun to explore different foods, but it has also been so much fun switching up the variety in what I eat.

This past week I was wanting to make a large batch of something, so that I could freeze it and eat it later on when I was feeling particularly lazy and not much like cooking, winter is coming after all which means hibernation mode is about to kick in, so like a squirrel I try and store food for the colder months.

While attempting to think up a recipe that would fit this bill, I suddenly got a craving for some Mexican fair, and that settled it. Burritos it will be.   I did some looking around on the internet and as long as the burritos are wrapped up in some tin foil they will freeze well and come back to life just as delicious as the first time you ate them, also you can cook them from frozen, which is a plus.

So here it is my recipe for:

Vegetarian Burritos:

Makes 6 Burritos

For Rice:

1 cup uncooked brown rice
2 cups homemade or low sodium vegetable broth
2 tbsp chili powder

Bean Mixture:
1 tsp olive oil
4 tbsp chili powder
1 dash of cayenne pepper
1 medium onion chopped
1 medium yellow or green zucchini chopped
1 can black beans
1 large or 2 small tomatoes diced
1.5 cups shredded cheese of choice
6 large tortilla wraps (I prefer whole wheat but corn, or any other wrap would probably work fine).

  1. In a rice cooker combine rice, broth and chili powder.  Cook rice (approximately 40minutes).
  2. Preheat a skillet, warm up oil with pan.  Once heated add in onions and cook for 3minutes until they begin to turn translucent and then add in chili powder and cayenne, cook for another 3 minutes to release the flavour of the chilies.
  3. Add zucchini, black beans and tomato to the skillet and cook for another 7-10 minutes allowing all vegetables to cook together, remove from heat and cover until rice is finished.
  4. While waiting for the rice to finish cooking, shred the cheese.
  5. Once rice is finished cooking mix it into the bean mixture. Ensuring the tortillas are soft enough to wrap without breaking begin wrapping the burritos.  If the tortillas are stiff put them on a plate and cover with plastic wrap, microwave for 10 seconds, this should soften them up enough to wrap them.
  6. Place cheese and rice and bean mixture into the tortillas and wrap.  If you have a grill this would be a great way to go about cooking them, if not preheat the oven to 350degrees and lightly spray a baking sheet and place burritos (that you wish to eat immediately) on the sheet, and bake for 10-15minutes until the shell starts to brown.
  7. Wrap the left over burritos in tin foil and allow them to cool before storing them in the freezer.  I placed the wrapped burritos in a large ziplock bag to protect them a bit more from possible freezer burn.

Serve burritos with salsa and guacamole on the side. This a very filling supper.

Do you have a favourit Mexican food?

Have a wonderful Friday everyone! 

Backyard Patio Veganfest

Last night I had some amazing ladies over for what will hopefully not be the last patio party of the summer. The weather turned out amazing, the company was great and the food was phenomenal!
vegan dinnersTo keep the evening easy we all opted to make some appetizers for sharing so we could test out new recipes and share old ones. It turned into an amazing outdoor veganfest and boy was it tasty. With appetizers like homemade hummus, summer rolls (or rice wraps), spinach dip, mushroom olive tapenade and fruit salad for desert we all ended the night feeling extremely stuffed, but the evening felt exactly like summer should and I am so sad to see this season slowly fade away.

One of my contributions to the evening was a vegan spinach dip. It was a bit of a Frankenstein creation, where I pieced together items that I figured would probably go well together and it really panned out, so I am so excited to share! This dip was delicious cold but I have a feeling it would also be amazing if it was baked, so next time I will test it out.

Spinach Dip

Makes 6 servings – 25.3 calories – 0.7g fat – 190.0mg sodium – 3.7g Carbs – 0.9g Fiber – 2.6g Protein


1 package of extra firm silken tofu
1 bouillon cube veg. GF
1.5 tbsp garlic powder
1 tbsp braggs soy sauce
1/4 tsp cayenne pepper*
2 green onions diced
1/2 cup diced and steamed spinach
2 tbsp lemon juice
Black pepper to taste

Steam chopped spinach. You will need at least twice as much raw spinach, if not more, to yelled 1/2 cup steamed. Set aside to cool. If you are pressed for time chopped spinach from the freezer section works fine, but be sure to drain the liquid.

In a blender mix together the first 7 ingredients. While they blend squeeze 2tbsp of fresh lemon juice and dice the green onions (white and green parts).

Place tofu mixture in a medium bowl and fold in lemon juice and green onion. Once nicely mixed together add in the cold steamed spinach mix vigorously to make sure the spinach breaks up and is evenly distributed in the dip.

Chill for an hour to let set. Serve with rice crackers, pita bread or vegetables.

*with 1/2 tsp of cayenne the mix is pretty very spicy. If you or your guests are spice adverse I would recommend lowering this amount to 1/8 tsp.

Happy Friday everyone! Hope you all have great plans for the weekend. Mine include running and organizing the house – so excited!

Just a heads up I have updated the Snacks and Desserts page. 

Taste of the Summer

So yesterday after a quick nearly 4k run with my running buddy I hurried home to start getting supper ready. My running buddy was coming over for some post birthday and post run, delicious outdoor suppers.

Being obsessed with Pinterest I had several delicious summery recipes pinned off and waiting for me to try. With a fridge full of super fresh Farmers Market ingredients I was so excited to make a somewhat fancy snacks and main dish for my guest. On a side note if you are interested in seeing some of the delicious meals I have been pined, or fun workouts I have found please follow me on Pinterest, just click the button below!

Follow Me on PinterestSo for supper last night we started with some delicious corn and cilantro crostini, followed by a wonderful roasted honey jalapeno squash, and a fresh garden salad. My only modification to the squash recipe was I had a mystery squash and not an acorn squash but tasty none the less.
Squash and Salad
As for the corn and cilantro crostini I made some modifications, most were based around me bing extra vigilant to be sure I am getting enough protein after cutting meat out of my weekday diet, and because I just didn’t have some stuff. The recipe still turned out super delicious.

Corn and Cilantro Crostini
Serves 4
Recipe modified from – Epicurious

1 small baguette
2 corn on the cob
1 tsp olive oil
Salt and Pepper to taste (I used sea salt I am not a fan of table salt)
2 clove of garlic cut in half
1/4 cup plain greek yogurt
4 tbsp light feta
Lime Wedge


  1. Preheat BBQ to medium/high heat.
  2. Brush corn with 1 tsp of olive oil and flavour with sea salt and fresh ground pepper. Place corn on the grill and cook for about 15-20minutes (depending on your BBQ) until there are some nice chard marks on the corn. Be sure to watch because chard can turn to completely burnt very quickly.
  3. While corn is cooking place greek yogurt and feta in a food processor and blend together, set aside.
  4. Once corn is done remove from grill and allow to cool slightly. While corn is cooling put sliced baguette pieces on the BBQ and grill until nicely toasted. Once they are toasted, remove from grill and rub garlic cloves on one side of the bread.
  5. Slice corn off of the cob.


  1. Spread greek yogurt and feta mixture on each piece of crostini, place corn and cilantro on top, and finish with a squeeze of lime. Plate and serve.


A special thanks to my dinner guest for taking pictures of the food the other evening.

Hope everyone has been having a great week so far, and is looking forward to the long Labour Day Weekend, I know I am!

What are you plans for this long weekend?