Tag Archives: Local

Butter Chicken

This recipe for butter chicken has all the right stuff going on, I adapted mine from a Canadian Living recipe (I just added in some more spices because I felt the original recipe lacked flavour). It is soulful and packed with healthy fats from almond butter and amazing anti-imflammatory spices like turmeric and cinnamon. Trust me, that if you were not a curry fan before then you will be after this succulent Indian classic!

Tip: get ready the night before, and turn on the slow cooker in the morning before leaving for work!

Butter Chicken

 

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Crispy Kale Chips

It is hard to believe how much I despised kale before having it in a caesar salad at Una Pizza here in Calgary. To be honest, I always saw it as lizard food because my gecko snacked on it (that to me as a kid said a lot). Grown up Chelsea, has since realized how delicious kale is and while I may be a tad late hopping on the kale train, here is my delicious kale chip recipe. I guaranteed to be crispy, light and healthy.

In case you are wondering what my spice of choice is, it is The Silk Road Spice Merchants, Inca Fire Salt but according to a friend, their dill pickle seasoning would also do the trick! Whatever your spice of choice may be, these chips will be sure to please!

Kale Chips

 

Spicy Sriracha Chicken Salad

Okay, so this salad was born out of a rad trip to the Calgary Farmers Market this weekend. I have to give a huge shout out to the Cherry Pit for their amazing pre-shredded cabbage, carrots and amazing bunches of kale and cilantro, as well to Bee Land for your amazing honey! Spring time is always amazing for finding fresh inspiration and healthy eats.

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6 Christmas Markets to Visit This Holiday Season

Christmas is my favourite holiday season, the sense of community mixed with all of the warmth and buzz throughout the city is intoxicating. So this year I have decided to bring you all a series of holiday related features that will be sure to bring anyone some cheer!

My first feature is a list of my 6 Christmas market picks for the holiday season! These are always a lot of fun because they host an array of handmade items and you can find some really neat christmas gift ideas or decor, can’t make one of them? some of them have multiple dates they are running! 

  1. MillarVille Christmas Market 
    November 10th-13th – With so many fun activities (some of which include sleigh rides) there is so much to love about this christmas market. I have gone to this market several times over the years and am never sorry I did! Adult admission is $5 dollars/person, children under 12 and people over 65 are free of charge. for more information visit their website here.
  2. Okotoks Christmas Festival 
    November 11th-13th – showcasing tons of artisan crafts, and photos with Santa, this is truly a great kickoff to the season and a wonderful place to get a head start on your holiday shopping. $5 dollars per person to enter, for more details check out the website here
  3. Spruce Meadows International Christmas Market 
    November 18-20 | November 25-27 | December 2-4 – this is one of Alberta’s largest christmas market with it boasting over 250 vendors and joyful entertainment to get you into the christmas spirit. This is one not to miss out on. Tickets are required so be sure to check out the website by clicking here. 
  4. Canmore Christmas Artisans Market 
    November 19-20- I am always looking for a good excuse to get away to the mountains and this is one of them! With 75 local vendors this is a christmas market not to miss, fit it in on a visit to Canmore’s 100% gluten-free restaurant the Wild Orchid Bistro for a wonderful gluten free date! tickets are $3.00 for more details clicks here
  5. Bridge land Riverside Farmers Market: Holiday Edition
    November 18- 19 – fresh food, crafts, jewellery, photo booth, cards and more hand made goods. Free to enter but food bank donations will be accepted find more information here
  6. Market Collective Cheer
    November 25-27 | December 2-4 | December 9-11 | December 16-18 – this is one market not to miss and with so many dates to choose from there is no excuse to check out the Market Collective Cheer at the Chinese Cultural Centre. Food, Art, Music, Bath & Body and SO much more. For more details visit their website here.
     

    Thank you so much for reading, and please stay tuned for each Wednesday from now and until December 21st there will be more holiday recipes, tips, tricks and much more! 

Herbed Pork with Roasted Veggies 


Fall is such an amazing season to experiment with thyme, rosemary and garlic and root vegetables! I love this recipe because you only need about a 1/2 the butternut squash and you can freeze the other half for a future recipe or soup! I always make this in a foil pan for easy clean up! This recipe is easy peasy and the pork is tender and delicious!

Enjoy!

Ingredients 

1 pound of butternut squash peeled and cut into about 2 inch chunks

2 parsnips cut into chunks

2 carrots cut into chunks

About a pound of baby potatoes halved (or russet peeled and quartered)

2 garlic cloves, minced

1 tablespoon fresh rosemary

2 tablespoons olive oil

1 1/2 teaspoon Salt

3/4 teaspoon pepper

Method:

  1. Toss veggies in a roasting pan with 2 tablespoons of olive oil, and salt and pepper to taste.
  2. Combine 1 tablespoon of fresh chopped rosemary (dried will also work) and 2 large cloves of garlic minced and 3/4 tsp of salt and 1 teaspoon black pepper and rub onto the roast.
  3.  Place roast in roaster with the veggies and cook at 450 degrees for about 45 minutes-1 hour or until a meat thermometer reads 160 degrees Fahrenheit.
  4. Allow meat to rest 5-10 minutes before slicing

Pumpkin Loaf

I fell for pumpkin spice many moons ago and while many people have adopted fall as being the season of “pumpkin spice” I still had yet to really hone my own pumpkin spice bread recipe, that is until today!

In celebration of the first day of fall I decide to play with my family recipe for banana loaf, which I realized made the perfect base to play with, take out bananas, add in a little pure pumpkin puree, and a little unsweetened apple sauce and some pumpkin spice and you have the perfectly balanced spiced pumkin loaf recipe!

So here is the recipe for the perfect pumpkin loaf, enjoy everyone!

Ingredients:

2 cups of gluten-free all-purpose flour (Bob’s Red Mill really yields the best texture but you can substitute another kind, if the blend you’re using has xanthan gum added in already then omit)
3/4 teaspoon xanthan gum
1 teaspoon baking soda
1 teaspoon baking powder
1 cup of coconut sugar (you can use white sugar, but I prefer the rich and deep flavour of the coconut sugar)
1/2 cup of chopped pecans
1 teaspoon salt
2 eggs
1 cup of oil (olive oil , vegetable oil or coconut oil will all do fine)
1 teaspoon vanilla
1 cup of pure pumpkin puree (not pumpkin pie filling)
1 cup of unsweetened apple sauce
1 tablespoon ground cinnamon
1 3/4 teaspoon of pumpkin pie spice

Method:

  1. In a large bowl combine all dry ingredients: flour, xanthan gum, baking soda, baking powder, and salt whisk to combine and set aside.
  2. In a medium bowl cream eggs and coconut sugar together and then add oil, vanilla, cinnamon, pumpkin spice, pumpkin puree and apple sauce, stirring to combine.
  3. Add wet ingredients into the dry ingredients, stirring them until just combined (DO NOT OVER MIX: gluten-free batters get tough when over mixed, keep it light)
  4. Fold in chopped pecans, and in a greased 9×5 loaf pan and put into a preheated 350° fahrenheit oven and bake for 45-55 minutes or until a toothpick inserted into the centre of the loaf comes out clean.
  5. Allow to cool in pan for 5 minutes and then transfer to a wire rack until completely cool.

Spicy Thai Red Coconut Curry

Fall is always a little chillier, the colours are inspiring though and there something about food that is spicy and whose colours match the fiery reds, oranges and yellows of Fall that I love. So it was time to mix it up with some Thai Red Coconut Curry.

After making this it dawned on me that some shallots, mushrooms or some shredded carrot would be phenomenal additions to this dish.

Ingredients

1 tablespoon of oil (I like coconut or olive oil)
1/2 small white onion, diced
2 cloves of garlic minced
2 inch nub of fresh ginger, grated
1/4 teaspoon of red chili flakes
1/4 teaspoon of salt
1 of each, red and yellow bell pepper thinly sliced
1-2 tablespoons of Thai red curry paste ( I say 1-2 so you can adjust the heat as necessary as it can be spicy but since I love spice I always add 2, should you dislike spice, omit the red pepper flakes)
1 can of coconut milk (I prefer the full fat kind but low-fat would work too I am sure)
2 teaspoons soy sauce (ensure the kind you are using is gluten-free) this adds some seasoning and brings out the flavours in the dish quite nicely.
1 pound of thinly sliced chicken or shrimp
Basmati rice or rice noodles (rice noodles are my personal favorite, follow package directions to cook both rice or rice noodles)

**Basil, bean sprouts, crushed cashews or peanuts, and sriracha make for fabulous garnish and condiments.

Make it:

1. heat a large skillet or wok pan at medium-high heat and add in 1 tablespoon of oil and swirl to coat the pan.
**if using chicken or shrimp cook these in the pan first prior to adding in onions etc, and cook chicken until browned on the outside or for shrimp until opaque and pink on the outside, remove from pan before cooking the curry you will add these back in add the end).

2. add onion to the pan, decreasing the heat to medium and saute until the onion begins to soften and cook (4-5 minutes)

3. Add in minced garlic and ginger to pan and stirring, fry until fragrant (about 2 minutes), once fragrant add in the sliced red and yellow bell peppers (also to fry for 3 minutes)

4. To the pan add the Thai red curry paste and mix in with the peppers and onions and allow that to fry with the paste for about 2-3 minutes (frying the paste is something I learned from my mom watching her make curry with pastes my whole life, it allows the spices and flavours in the paste to be deepened and brightened.)

5. Add in 1 can of coconut milk to the pan, along with 1/2 cup of water and 1 teaspoon of sugar (I prefer a non-refined sugar such as coconut sugar, but white or brown sugar would also suffice).

6. Stir to combine and allow to simmer for 10 minutes (if using shrimp or another protein, this is when you would add it back to the pan to continue cooking and absorb some of the flavour)

7. serve over basmati rice, or my personal favorite rice noodles.

 

 

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