I’d like to share another low-carb recipe that I stumbled on the other day. In an effort to cut back on carbohydrates such as those found in sugary foods, pasta, breads, I’m trying to aim for a low-carb diet that is high in protein and healthy vegetables. Studies show that it can cause weight loss and improve one’s overall health. I’ve tried cauliflower in a few low carb recipes lately. I’ve tried cauliflower mash, riced cauliflower (recipe coming to the blog soon) and now this cheesy and oh so delicious cauliflower casserole with additional vegetables, leeks, carrots and spring onions. It does have a secret ingredient that sets it apart from the rest…..bacon, or leave the bacon out for a vegetarian meal.
Along with celebrating Valentine’s Day, February is also designated Heart Health month. It’s a great way to love your heart and make positive changes to improve its health. Never forget that heart disease is the leading cause of death in men and women.
A fellow Canadian blogger, Johanne, @ French Gardener dishes recently posted a gorgeous dish that caught my eye. If you are new to Johanne’s blog, I urge you to visit and take a look around. She’s a creative cook and gardener and her blog definitely reflects that. We bonded over just that….our love of food, gardening and entertaining. I’ve also had the pleasure of meeting Johanne in person. She’s just a wealth of information when it comes to those areas.
Need a quick side dish that is healthy and moist? Look no further, this tri-colored quinoa can be served up with a main course or just as a side. Best of all, it is vegetarian and gluten-free. You’ll find the bold, beautiful colors of this dish both satisfying to your senses as well as your waistline. I don’t have a recipe per se, but I will attempt to itemize the ingredients used and the assembly of the grain bowl. All I can say is that it packed a mean flavor punch for sure.
The end of summer is fast approaching, (technically Autumn is officially here, but it still feels like summer). As we herald in the Fall season, we must come to terms with the inevitable fact that the garden is slowly but surely getting ready for its deep slumber. To give you an idea, this year’s yield was chock full of veggies with beets, white eggplants, garlic, onions, various colored tomatoes, carrots, okra, peppers, swiss chard, zucchini, squash and pumpkins to name a few. I’ve already harvested fresh herbs for the winter. There are various methods of doing this, everyone does it in a different way. I like to freeze some of my herbs that I chop up and place in an ice cube tray. I then add either olive oil or stock and freeze the cubes. I pop them into a ziploc bag, date them and enjoy them through the winter months.