Friday, April 30, 2010

Spinach, Mushroom & Feta Omelette

Recipe spawned out of my need to use up some baby spinach and button mushrooms and the fact that I always have eggs on hand... and I'm hungry. :)

Serves 1

1 tbsp butter, divided
3 button mushrooms, sliced
2 handfuls fresh baby spinach leaves
2 eggs
1 tbsp milk
salt & pepper
1 tbsp crumbled feta cheese

1. Melt butter in a small pan (8 inch). Add mushrooms and saute until just starting to brown. Add the spinach and stir until wilted.

2. Remove spinach and mushrooms from pan and set aside. Wipe out pan with a paper towel.

3. Crack eggs into a small bowl and add milk, salt & pepper. Whip lightly with a fork, just to break up the yolks.

4. Heat pan over medium-high heat. Add butter and swirl around to coat pan.

5. Pour eggs into the pan. The mixture should set at the edges almost immediately. With a spatula, gently push cooked portions toward the centre. Tilt and rotate the pan to allow the uncooked egg to flow into the empty spaces. (From "How to Make an Omelette" at Get

6. When top of omelette looks almost set, spoon spinach and mushroom mixture onto half of the omelette. Sprinkle feta cheese over top of the spinach. Using a spatula, flip the other side of the omelette over the half with spinach & mushrooms. Slide onto your plate and eat!

Tuesday, April 27, 2010


Last week I posted about a contest Marianne was hosting. The prize was a swag bag of goodies and two tickets to the Vancouver Wellness Show.


I met up with Marianne today to collect my goodies:

(picture from Marianne's blog)

Along with two tickets to the Wellness Show, I also won a yoga top from Light Activewear, lotion from Tuscan Farm Gardens in Langley, Nellie's All Natural Laundry Soda, three jars of Western Sage honey, Prana Chia Oil, Gold Seal Wild Salmon Oil capsules, Hippie Chips and a few other samples, gift certificates, coupons and goodies!

Marianne is hosting another contest. This one is for a one month supply of Genuine Health derma lipid skin care supplements.

I wouldn't mind winning this one too (is that even fair!?). I know I can use a little skin care help. :)

Tuesday, April 20, 2010

Caramel Apple Pie Burritos

The spirit of this recipe is courtesy of The Chef at Home, Michael Smith. I adapted the bones of the recipe to use less refined ingredients and swapped out the plain cinnamon for a delicious spice mix. I also vetoed the Dulce De Lech topping because I was kind of hoping to fit in my pants tomorrow. Changes and omissions aside, the results were utterly scrumptious.

Apple Pie Burritos:

Makes 2 large burritos, Serves 4

2 Granny Smith Apples, cored and cut into 1/4 inch slices
2 tbsp water
1/4 cup apple juice
1/2 cup sucanat
1 tbsp Apple Pie Spice Mix (see below)
2 large whole wheat tortillas
1 tbsp butter, melted
Sprinkle of cinnamon & sugar

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.

2. Put apples in a pot with the water. Bring to a boil then place lid on pot and let apples steam for 3-5 minutes to soften slightly.

3. Reduce heat and add 1/3 cup apple juice, sucanat and Apple Pie Spice Mix. Stir well.

4. Bring to a boil again, over medium heat. Stir well then reduce heat to low and simmer until the apples are fork tender and the caramel sauce is thickened and sticky, about 10 minutes. Ensure the caramel sauce does not burn.

4. When apples are cooked, microwave the tortillas for 30 seconds to soften. Lay tortillas on a flat surface and spoon half the apple mixture into the centre of each tortilla. Fold in the sides of the tortilla and then roll up the edges to form a tight burrito.

5. Place burritos on the baking sheet seam side down. Lightly brush the tops of the burritos with melted butter and sprinkle with a dusting of cinnamon and sugar. (See tip below).

6. Place in the oven and bake until crispy and golden, about 15 minutes.

7. Cut burritos in half and place each half on a plate. Serve with a scoop of vanilla ice cream or a drizzle of caramel dessert topping.

Tip: Instead of sprinkling plain old cinnamon & sugar over your burritos, try the new sugar grinders from President's Choice. I used the Sugar, Chocolate & Cinnamon Blend. There is also a Sugar & Vanilla Blend.

Apple Pie Spice Mix:

2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cardamom
pinch of ground cloves

1. Add everything to a Mason jar. Screw on lid and shake well to mix. Use within six months.

(I use my Apple Pie Spice sprinkled over yogurt, oatmeal and ice cream. Or be really original and use it in an apple pie or other baked good!)

Monday, April 19, 2010

Greek Seasoning

Greek Seasoning:

1 1/2 tbps dried oregano
1 tbsp dried mint
1 tbsp dried thyme
1/2 tbsp dried basil
1/2 tbsp dehydrated minced onion
1 tsp freeze dried minced garlic
1/4 tsp salt
1/8 tsp pepper

1. Mix everything together in a Mason Jar. For best flavour, use within six months.

Use on Greek Roasted Potatoes, Pork (or chicken) Souvlaki, or in Greek Salad Dressing!

Sunday, April 18, 2010

Mini Cranberry Egg Salad Pitas

I first made this egg salad recipe years ago and I have loved it ever since. I found it in an old magazine. I've since lost the original recipe but I still remember the basics. I tweeked it slightly to remove the added fat of mayo and a couple other undesirables, but the spirit remains the same. This has always been my absolute favourite Egg Salad.

Serves 2

4 mini pita pockets or 1 large pita, cut in quarters
6 hard boiled eggs, peeled
1 tsp dijon mustard
1 tbsp Greek yogurt
2 tbsp dried cranberries, chopped
2 tbsp pine nuts
1 tsp herb seasoning blend or 1 tbsp chopped fresh herbs (your pick!)
salt & pepper to taste

1. Break apart the hard boiled eggs. Reserve three yolks and discard the other three. Add all the whites and three of the yolks to a bowl.

2. Add the Dijon and yogurt. Using a small masher or fork, mash the egg into smaller pieces while mixing everything together.

3. Add the cranberries, nuts/seeds, herbs, salt and pepper. Mix well. Adjust seasonings to suit your tastes.

4. Cut off the tops of the mini pitas to form a pocket. Spoon egg mixture into the pita until just full.

- Try changing it up. Minced red onion, sliced green onion, diced celery, chopped fresh parsley, different nuts... you name it, it will work in this recipe!

Saturday, April 17, 2010

Chickpea Vegetable Salad

I had some left over veggies and dressing from my Greek Salad the other night so I put together a super quick salad. Perfect for lunch because Chickpeas (aka Garbanzo Beans) are high in protein to keep you kicking all day long. They are also loaded with fiber and I'm sure we can all use a little more fiber in our diets!

Chickpea Salad:

1 28oz can chickpeas, drained & rinsed
1/4 English cucmber, quartered and chopped
1/4 red pepper, diced
1/4 yellow pepper, diced
1 Roma tomato, seeded and diced
handful Italian parsley, chopped
Greek Salad Dressing (see below)

1. Toss everything into a bowl and mix well. Add some crumbled feta if you're feeling really sassy!

Greek Salad Dressing:

1/4 cup olive oil
2 tbsp red wine vinegar
2 tbsp lemon juice
1/2 tbsp Greek seasoning
1-2 cloves garlic, minced
1 tsp dijon mustard
dash balsamic vinegar
pinch salt & pepper to taste

1. Add everything to a Mason Jar or salad dressing cruet. Shake well to mix. Taste and adjust seasonings as needed. Shake again before using. Store in fridge for up to a week.

Friday, April 16, 2010

Greek Roasted Potatoes & Greek Salad

Accompaniments to the Pork Tenderloin Souvlaki I cooked up last night. Served with a dish of 10 Cent's Tzatziki Sauce. I love dipping my potatoes in Tzatziki!

Serves 2 with some left overs

Greek Roasted Potatoes:

2 baking potatoes, cleaned and cut into medium cubes (skin on!)
1/4 cup olive oil
2 tbsp lemon juice
1 clove garlic, minced
2 tsp Greek seasoning (see below)
salt & pepper to taste

1. Pre-heat oven to 400 degrees F. Line a baking sheet with parchment paper.

2. Mix everything (except potatoes) together in a bowl. Add potatoes and toss well to coat.

3. Spoon potatoes onto baking sheet and bake in oven for 35-40 minutes until golden brown, tender on the inside and slightly crisp on the outside.

Greek Seasoning:

1 1/2 tbps dried oregano
1 tbsp dried mint
1 tbsp dried thyme
1/2 tbsp dried basil
1/2 tbsp dehydrated minced onion
1 tsp freeze dried minced garlic
1/4 tsp salt
1/8 tsp pepper

1. Mix everything together in an air tight container. (Mason jars work great for this!)

Greek Salad Dressing:

1/4 cup olive oil
2 tbsp red wine vinegar
2 tbsp lemon juice
1/2 tbsp Greek seasoning (see above)
1-2 cloves garlic, minced
1 tsp dijon mustard
dash balsamic vinegar
pinch salt & pepper to taste

1. Add everything to a Mason Jar or salad dressing cruet. Shake well to mix. Taste and adjust seasonings as needed. Shake again before using. Store in fridge for up to a week.

Greek Salad:

1/2 English cucumber, diced large
2 Roma tomatoes, diced large
1/4 red pepper, diced large
1/4 yellow pepper, diced large
1/4 red onion, diced large
3-4 fresh basil leaves, torn into pieces
3 tbsp crumbled Feta cheese
Handful of Greek or Kalamata olives (optional)
Greek Salad Dressing (see above)

1. Add all the diced veggies & basil to a large serving bowl. Toss well. Add the desired amount of dressing and toss again. Top with Feta and olives.

Thursday, April 15, 2010


Marianne over at French Fries to Flax Seeds is having a giveaway contest. The winner gets a fabulous prize pack courtesy of the 18th Annual Vancouver Wellness Show, including free tickets to the show. Here are some of the things in the prize pack:

* Choices Market reusable bag
* Western Sage Honey (3 jars!)
* Prana Chia Oil
* Light Activewear yoga top (value: $46)
* Hippie Chips
* Kitchen Basics chicken stock
* Dental care package
* Calendar
* Nellie’s All Natural Laundry Soap
* As well as many other products, coupons, and samples

I know I would love to win all that loot! I love Nellie's Laundry Soap. It's actually what I use to clean my own clothes.

Be sure to check it out and enter the contest!

Pork Tenderloin Souvlaki

It's Greek night!

Greek Seasoning:

1 1/2 tbps dried oregano
1 tbsp dried mint
1 tbsp dried thyme
1/2 tbsp dried basil
1/2 tbsp dehydrated minced onion
1 tsp freeze dried minced garlic
1/4 tsp salt
1/8 tsp pepper

1. Mix everything together in an air tight container. (Mason jars work great for this!)

Pork Tenderloin Souvlaki:

1/2 cup balsamic vinegar
Juice of 1 fresh lemon juice
1 tbsp Greek seasoning (as above)
1 lb pork tenderloin

1. Prepare your tenderloin by trimming off the excess fat and silver skin from the underside.

2. Mix all marinade ingredients in a small bowl. Pour into a resealable plastic Ziplock bag. Add tenderloin to the bag and seal. Massage marinade into the pork. Refrigerate for at least 1 hour.

3. When pork is done marinating, pre-heat oven to 400 degrees F.

4. Place pork in a large, pre-heated skillet and quickly sear on all sides so the pork is lightly browned.

5. If your skillet is oven-safe, place directly into pre-heated oven, uncovered. If not, move tenderloin to a baking sheet or baking pan and place in oven.

6. Cook uncovered for 10-14 minutes (10 mins for medium, 14 mins for medium well).

7. Remove from oven and tent baking pan with foil. Let tenderloin rest for 10 minutes before cutting.

I paired my dinner with roasted potatoes & Greek salad and a side of 10 Cent's Tzatziki Sauce. Super yum dinner!

Wednesday, April 14, 2010

Baked Basque Eggs

The Basque region is an area that borders Southwest France and Northeast Spain. Basque Eggs take on the culinary traditions of both areas. Traditional Basque Eggs include bacon or Serrano ham (Spanish version of Prosciutto) and is often scrambled instead of baked. I opted not to use ham to cut some fat, but if you wanted you could add ham to the bottom of the dish before adding the veggies and eggs.

Serves 2

Baked Basque Eggs:

4 eggs
1 tbsp chopped fresh herbs or freeze dried herb blend (parsley, basil, thyme, rosemary etc. Whatever you've got!)
1 clove garlic, minced
1/4 red pepper, diced
1/4 yellow pepper, diced
1/2 small onion, diced
1 Roma tomato, diced
1/2 tbsp melted butter
1/4 cup milk
Salt & Pepper to taste

1. Pre-heat oven to 450 degrees. Lightly oil the inside of 2 individual casserole dishes or ramekins.

2. Add half the diced veggies (peppers, tomatoes and onions), half the garlic and half the herb blend to each dish.

3. Mix together the melted butter and milk. Add half the mixture to each ramekin.

4. Place each ramekin on a baking sheet and place in pre-heated oven for 4-5 minutes.

5. While ramekins are in the oven, crack two eggs into a small dish, careful not to crack the yolks. Remove the ramekins from the oven and gently slide the eggs into the ramekin. Repeat the process with the other two eggs and second ramekin.

6. Sprinkle salt and pepper and more herbs over both ramekins and return to the oven. Bake for another 8-10 minutes. Eggs will be slightly runny. Cover with foil or place the lid on the casseroles and let sit for a couple minutes while you prepare toast or make tea, or whatever it is you do in the morning! If you prefer your yolks firmer, bake for a couple extra minutes.

Tuesday, April 13, 2010

Wonton Soup with Baby Bok Choy & Shirataki Noodles

Now that you've made wontons, it's time to make wonton soup. My version of wonton soup is very easy because I use a powdered wonton soup mix (Lee Kum Kee brand). It's probably not good for me (MSG! ACK!) but it's quicker and easier than boiling chicken and fish bones for a few hours to get the perfect homemade wonton soup broth. To make the broth more "interesting", I add in a few aromatics to spice it up a bit. The results are quite tasty.

I also add Shirataki Noodles to my soup, which are gluten free and made from yam starch. They can be found in the cooler section of your local Asian market or specialty grocery store. My package looked like the one on the bottom in this picture:

But I've also seen these ones at IGA in the Asian foods aisle (not refrigerated).

Read a review of the noodles here and here.

Wonton Soup with Baby Bok Choy & Shirataki Noodles:

Serves 2 (entree) or 4 (appetizer)


4 1/2 cups water
3 1/2 tbsp wonton soup mix (my mix called for 2 tsp per 1 cup water)
2 cloves garlic, cut in half
1 inch piece ginger, cut in half
2 Thai chilies, left whole
8 pieces of baby bok choy
1 pkg Shirataki Noodles
12 fresh or frozen wontons
1 green onion or chives, sliced thin, for garnish


1. Fill stockpot with water and bring to a boil over medium-high heat. Add wonton soup mix and stir well to dissolve. Add garlic, ginger and chilies. Simmer for 5 minutes.

2. Drain and rinse shirataki noodles under cold water. Add to the soup along with wontons and simmer for another 5 minutes.

3. Add baby bok choy. Place lid on pot and leave to simmer for 5 more minutes.

4. Remove chilies, garlic and ginger. Spoon soup into bowls. Garnish with sliced green onions or chives, if you wish!

Monday, April 12, 2010

Miso Glazed Salmon with Stir Fried Baby Bok Choy & Veggies

This dinner takes 20 minutes or less to prepare - prep & cook time, start to finish. Quick, super tasty and healthy. If you'd like, add a side of seamed brown or wild rice.

Note about the tags: The stir fried veggies are a vegan side dish.

Serves 2

Miso Glazed Salmon:

2 small wild salmon fillets
2 tbsp soy sauce
2 tsp light miso paste
2 tbsp honey
splash Sriracha or other chili sauce (optional)

1. Set oven broiler high and ensure rack is in the centre of the oven.

2. In a small bowl, whisk together soy sauce, miso paste, honey and Sriracha. Taste and adjust ingredients to suit your tastes. I added a tad more honey. You might prefer to add a tad more chili sauce.

3. Spray a baking sheet with oil and place salmon fillets on the baking sheet, skin side down. Lightly baste the salmon fillets with the miso mixture.

4. Place in oven and bake for 10 minutes. Baste again 5 minutes through cooking and again when done.

5. Remove from oven and plate.

*Don't overcook like I did! Although, the crunchy bits were kind of tasty!*

While the salmon is in the oven...

Stir Fried Baby Bok Choy & Veggies:

1 tbsp olive oil
1 large carrot, peeled and sliced thin on a bias
1 stalk celery, sliced thin on a bias
1 cup green beans, trimmed
8 pcs baby boy choy
1 inch piece ginger, grated
1 clove garlic, minced
pinch red pepper flakes
1 tbsp soy sauce

1. Heat wok over medium-high heat and add olive oil.

2. Toss in carrots, celery and green beans. Stir fry for 2 minutes. Add green beans, ginger, garlic and red pepper flakes. Stir fry for another couple minutes.

3. Toss in baby bok choy and stir around or try the Jamie Oliver wok flip as seen from 4:32 onward in the attached video. It's fun!

4. Pour in soy sauce. Toss well. Lower heat and leave veggies to simmer for a couple minutes.

5. When salmon is done and plated, remove veggies from heat and plate beside the salmon.

If you time it right, your salmon and veggies will be done at the same time. :-)

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