SPAGHETTI AGLIO E OLIO - A SIMPLE ITALIAN CLASSIC

Leave it to the Italians to create an incredibly flavourful pasta dish using only a few inexpensive ingredients! This absolute classic is one of my all-time favs and takes less than 10 minutes to whip up. In my household, we like to serve it alongside meat dishes like my mom’s coveted rack of lamb recipe or occasionally by itself with a few added shrimp on top! If you are looking for a quick, student-friendly pasta dish to whip up or something to add to a protein as a side, you can’t go wrong with a simple yet flavorful dish like this one!

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INGREDIENTS:

Serves 4 People

2 TBSP of Olive Oil
4 Cloves of Garlic - Minced
1 Pack of Spaghetti - cooked al dente
Italian Parsley - Roughly Chopped
Parmesan Cheese - Grated
Salt and Pepper

You can also add chilli flakes to make it a little spicy or a few shrimp!

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DIRECTIONS:

Bring water to a boil on the stove, salt, and cook your pasta.

When pasta is almost ready, heat up your olive oil on medium heat in a large skillet. When hot, add in your garlic and cook for 2-3 minutes. If you like a little spice, feel free to add in some chili peppers too.

Once garlic is fragrant, add in your cooked pasta, sprinkle on some grated parmesan, and some roughly chopped parsley.

Salt and pepper to taste and serve with more parmesan on the side.

Enjoy!

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I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

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MEDITERRANEAN VEGAN BEAN SALAD!

As someone who is always looking for ways to make ‘honouring my body’ easier, following a balanced diet such as the traditional Mediterranean diet makes doing so not only satisfying but undeniably more delicious! If you are looking for ways to add more protein to your diet without always gorging on meat, mix bean salad make a great substitute. Packed full of protein and carbs, this Mediterranean vegan bean salad will give you a boost of energy to help sustain you throughout the day. It has more nutritional value than a regular leafy green salad and keeps well for 3-4 days in the fridge, making it perfect for meal planning. It’s also very inexpensive to make and can be whipped up in less then 10 minutes! Regardless of your motivation, I know you’ll not only love the flavour, but feel good about eating it too!

Enjoy!

INGREDIENTS:

Serves 4-5

1 Shallot (finely chopped)
3TBSP of White Wine Vinegar
1/2 Cup of Parsley (roughly chopped)
1/4 Cup of Chives (roughly chopped)
1/4 Cup of Mint (roughly Chopped
Olive Oil
2 x 15 oz Mix Bean Medley
Salt and Pepper

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DIRECTIONS:

Add white wine vinegar to shallots and set aside for 5 minutes.

Next get a large bowl and add in your chopped parsley, chives and mint. Coat in olive oil. Add bean medley. Salt (generously) and pepper to taste.

Lastly add in your white wine vinegar shallots, toss and serve!

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I hope you enjoy this vegan bean salad recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

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ROASTED POTATO TOWERS WITH THYME AND GOAT CHEESE!

When planning for a dinner party it’s important to make sure that whatever you are serving matches or has a progression. This recipe for roasted potato towers, although not complicated in terms of flavor profile, make a really appetizing side dish and pairs well with meats, pasta, and even some seafood dishes like scallops!

INGREDIENTS:

Makes 6 Servings

4-5 Yukon Potatoes - thinly sliced (about 1/8 inch thick)
7 TBSP Butter - melted
1 TBSP of Fresh Thyme - removed from stems
Coarse Salt and Cracked Pepper (to taste)
Goat Cheese

- Cooking Items-
Muffin Tin
Baking Tray
Aluminum Paper

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DIRECTIONS:

Preheat the over to 350 degrees.

Place the cut up potato slices into a large the bowl. Add the butter, thyme, salt, and pepper and mix together so the potatoes are well coated.

Take a muffin tray and butter the tray. In a circular motion start to stack the potatoes into tower form. TIP: Use the smaller pieces at the bottom of the muffin tray and the larger slices at the top.

Cover the tray with aluminum foil and bake in the oven for 30 minutes.

After 30 minutes take the cupcake tray out of the oven and turn the heat up to 450.

Next, we are going to flip the potato towers, aluminum foil and all, over onto a baking tray and remove the muffin tray. When you have successfully completed this step and fixed your towers so they stand up straight again (don’t worry it happens to all of us) place the tray back into the oven for an additional 15 minutes until they cook and become more crispy.

When they are nice and crispy take them out of the oven and add a dollop of goat cheese to the top (or if you want them to be really pretty pipe goat cheese onto them with an icing piper!), followed by a small piece of thyme for garnish.

Serve while hot!

Enjoy!

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I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

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CLOUD BREAD *GLUTEN FREE & KETO FRIENDLY*

I know what you are thinking… Cloud bread? What is cloud bread? Well, it is a super fluffy, soft, delicious bread made from three ingredients! I first came across a cloud bread recipe while on TikTok and the fluffiness and name instantly caught my eye. Not only is it super easy and quick to make but keto-friendly, gluten-free, and so versatile - you can use it as a base for a pizza, or for your eggs at breakfast, etc. Best of all, it’s so delicious and I know you are going to love it just as much as I do! If you are wondering how to make cloud break and want an easy cloud bread recipe that is keto-friendly, check mine out below!

Enjoy!

CLOUD BREAD INGREDIENTS:

Makes 6-8 Pieces

3 Eggs - room temperature
3 TBSP of Cream Cheese - room temperature
1/4 TSP of Cream of Tartar

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HOW TO MAKE CLOUD BREAD - DIRECTIONS:

Preheat oven to 300 and line a baking sheet with parchment paper.

In two medium-size bowl, separate the eggs, putting the yolk in one bowl and the whites in another.

Using a hand mixer, beat the egg whites on a low-medium speed until bubbles start to form before adding in the cream of tartar. When ready, turn the speed up to high on the hand mixer and continuing to whip egg whites until stiff peaks start to form.

Next, in the bowl with the yolks, add in the cream cheese and beat until blended and smooth.

Next, fold the bowl with your egg whites into the bowl with the yolks and cream cheese. Try not to over mix because you will deflate your cloud bread.

When ready, scoop a dollop of the batter using a large spoon onto your baking sheet and bake for 20-30 until medium golden brown.

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I hope you enjoyed this TikTok cloud bread recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

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GRILLED CORN SALAD WITH SPICY SRIRACHA-LIME DRESSING

Always down to try a delicious new salad, my boyfriend’s mom recently whipped up this spicy, sweet corn salad and I just couldn’t get enough. Not only is it the perfect season for grilled corn but the sriracha lime dressing and jalapenos add a kick of spice while the avocado and lime help cool your mouth down. Its the perfect side dish to add to your next BBQ or Mexican night and goes perfectly with any chicken or meat dish you’re planning to serve! Enjoy!

INGREDIENTS:

Serves 6 People

6 Pieces of Sweet Corn - husked
2 TBSP of Unsalted Butter - melted
Salt and Pepper
3 Ripe Avocados - chopped into pieces
1 Jalapeno Pepper - chopped

- Dressing -
6 TBSP of Lime Juice
4 TBSP of Honey
3 TSP of Sriracha
2 TSP of Garlic Powder

DIRECTIONS:

Brush the corn in the unsalted butter and sprinkle with salt and pepper before grilling on the bbq. Turn the corn occasionally to allow it to cook evenly. Remove corn once it is tender and slightly charred. Set aside to cool.

Combine all your ingredients for the dressing in a bowl and whisk until well incorporated.

Once the corn has cooled, cut kernels off the cobs and place in a large bowl. Add in your chopped avocado and jalapenos before drizzling the dressing over the entire mixture and tossing so everything is well coated. Season with salt and pepper to taste before giving it one last toss.

Cover with plastic wrap and store in the fridge until you are ready to eat.

Enjoy!

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I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

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