Tuesday, June 23, 2015

Easy Peasy Gazpacho

Okay, so things I hate. Mushrooms. Dogs not on leashes. And when people claim they forget to eat.

I never believe people when they say that they "forgot" to eat. I think that's usually code for "oh, I'm so dainty and forgetful and didn't eat, check out my cute little wrists".  Mini-rant aside, I do get the feeling of not wanting to eat heavy foods in the summer. In the unbelievable heat, I get home, and just want to come home to a working a/c and not be weighed down by any foods that are too dense. Enter Gazpacho.

Gazpacho is really one of the easiest things to make: it's light, cold and refreshing and perfect for the heat :)

Prep Time: 15 minutes
Chill Time: 60-120 minutes
Total Time: ~1 hour, 30 minutes
Yield: ~6 servings


1 can cut and peeled tomatoes
2 cups cherry tomatoes
2-3 cucumbers
1-2 red and/or yellow bell peppers
1 red onion
1 tbsp olive oil
1 handful of fresh basil
2 teaspoons salt
1 chilli pepper
Dash of garlic powder
Tabasco sauce to taste

Appliances needed:

1 hand immersion blender or regular blender

  • Cut vegetables (no need to finely chop or prettily dice as you're going to blend it all anyway)
  • Pour vegetables, canned tomatoes into a large bowl and start blending away.
  • Add spices and herbs to the blended mixture and blend once more
  • Allow to chill in the fridge for 1-2 hours
  • Enjoy!

Thursday, June 11, 2015

Baked Parmesan Carrot Fries

I don't discriminate against any food. I love healthy food. Unhealthy food. Everything. Except mushrooms.

As a kid, I always gravitated towards fried foods: tempura, French fries, French fry cheese melts, onion rings...the list goes on and on. I won't deny liking those foods. They taste so good.  I also won't lie and tell you these are the same thing, but they do definitely satisfy my craving, are a healthy alternative and taste SO good!

Prep Time: 5 minutes
Cook Time: 35 minutes (depending on how thin you slice the carrots)
Total Time: 40 minutes
Yield: 2-3 servings


10 medium carrots
2 teaspoons oil (coconut or olive oil work great)
Salt to taste
1/4 Parmesan cheese (optional)

  • Preheat oven to 210 degrees Celcius (~410 degrees Fahrenheit)
  • Peel and slice the carrots into french fry like strips
  • Toss carrots with olive oil, salt and any other desired spices
  • Arrange carrots in a single layer in tin
  • Bake for 10-15 minutes and then flip each carrot fry. Continue to bake until fully cook and slightly crispy
  • If using parmesan cheese add and cook for an additional 5 or so minutes
  • Enjoy!