Spiced Roasted Baby Carrots

Spiced Roasted Carrots
I find that my side dishes have become very routine. Roasted potatoes, roasted vegetables, salad etc… I’ll often throw in all the seasonal vegetables to provide some variety to both myself and my guests. I realized however how beautiful it is to highlight just one vegetable. For example, whole roasted cauliflowers have become a really popular side dish at many restaurants. Who would of thought cauliflower could be SO delicious all on its own. Ok… maybe with the help of a sauce or two. The cauliflower however, remains the star. So as fall has arrived, instead of doing the same old roasted butternut squash, I wanted to celebrate the deliciously sweet and nutritious carrot! It has a large dose of vitamin A that will help keep your eyes and skin youthful. A little bit of spice and a handful of fresh herbs will make carrots the star side dish at your next meal.
Spiced Roasted Carrots

Spiced Roasted Carrots

Ingredients:

• 12-15 baby carrots (peeled) *if using regular carrots slice in half for quicker cook time!
• 2 tbsp olive or avocado oil
• 1/4 tsp chilli flakes (optional)
• 1 tsp paprika
• 1 tsp granulated garlic
• 1 tsp maple syrup or honey
• salt and pepper
• 2 tbsp chopped fresh dill

Directions:

1. Preheat oven to 400 degrees F.

2. In a small bowl, whisk olive oil, granulated garlic, paprika, and maple syrup.

3. Brush carrots with olive oil mixture, making sure to coat all sides of the carrots.

4. Sprinkle with salt and pepper. Bake for 10 minutes then flip and bake for another 10-15 minutes. Carrots should be tender and browned.

5. Remove from the oven and sprinkle with freshly chopped dill.
Spiced Roasted CarrotsSpiced Roasted Carrots

Thai Vegan Buckwheat Noodle Salad

Thai Buckwheat Noodle Salad
Hey loves! Incase you didn’t see the recipe I did over at Artemano’s website, you can now always find the recipe right here! This is such a beautiful transitional meal heading into those colder days. Lettuce and vegetable filled salads are always a staple but it is nice to switch it up by adding whole grain, gluten free, fiber filled noodles to the mix. This comes together in a few minutes and can last in the fridge all week! Who needs Thai take out anymore? Now, I just need to attack a Thai curry, stay tuned…
Thai Buckwheat Noodle SaladThai Buckwheat Noodle SaladThai Buckwheat Noodle Salad

Noodle Ingredients:

• 1 package 100% pure buckwheat soba noodles
•1 tbsp sesame oil
•1 tbsp cilantro, chopped
•1 tbsp mint, chopped
•1 tbsp scallions, thinly sliced
•½ cup carrots, julienned
•½ cup red pepper, julienned
•½ cup red or green cabbage, julienned
•2 tbsp peanuts, roughly chopped

Sauce Ingredients:

• 3 tbsp coconut sugar + 1 tbsp water
•1 garlic clove, finely chopped or pressed
•1 tbsp freshly grated ginger
•3 tbsp fish sauce
•¼ cup lime juice + zest (about 2 limes)
•2 tbsp almond or peanut butter
•1 jalapeno or Thai chili thinly sliced (optional)

Directions

1. Begin by boiling your water for the buckwheat noodles. Cook according to the package instructions.

2. While the noodles are cooking, prepare your sauce. Whisk coconut sugar and water until sugar is dissolved. Add your garlic, ginger, fish sauce, lime juice and nut butter. Whisk until combined, and then add your chili peppers. Place in the fridge.

3.Rinse the noodles with cold water after they are done cooking to stop the cooking process and remove starches to avoid sticking. Toss the noodles in the sesame oil. Add half the sauce, cilantro, mint, scallions, carrots, red pepper and cabbage. Toss and taste. Add more sauce if desired. Top with peanuts and more fresh herbs.
Thai Buckwheat Noodle Salad

Sea Bass with Lentils, Tomatoes and Asparagus

Sea Bass with Lentils, Tomatoes and Asparagus
I realized recently that although I eat meat and fish, very few of my recipes feature these ingredients. For one thing, I don’t eat it often. Secondly, when I do eat it, I eat it fairly simply. A little olive oil, salt, pepper, fresh herbs and lemon juice is all I need to brighten up a fresh piece of fish or good quality meats. I don’t like to mask the natural flavours of the protein, rather I look to enhance it. With that said, I have made a goal to start experimenting with different crusts, sauces and sides to spice up my simple protein recipes. I think its important as a cook to constantly challenge your skills and taste buds to open your world to a whole new flavour experience.

I know that many of my followers are vegetarian and vegan. I have been very open with my views on eating animal products. Eating organic grass fed beef and free range chicken works for me physically and mentally. However if this does NOT work for you, then that’s OK too. At the end of the day, the most important thing is to do what works for your mind and body. As always, all meat recipes can be swapped with your favourite vegetarian protein such as tofu, tempeh, beans etc..If your someone who does eat meat and isn’t sure where to find grass fed or free range meats take a look online! Many local farms are offering delivery services to surrounding areas for those of you looking for quality meats. You can even go to the farms and see their process so you feel 100% comfortable and satisfied with the product you receive.

Now for the recipe… This sea bass recipe can be swapped with any of your favourite white fish. It is so quick and easy to put together and leaves you feeling light yet satisfied! This recipe is for 1 serving. Just multiply the ingredients by the number of people your serving! Hope you love it.
Sea Bass with Lentils, Tomatoes and Asparagus

Ingredients:

• 1/4 cup sweet onion, sliced
• the tops of 5 asparagus spears
• 1/2 cup cherry tomatoes, sliced lengthwise
• 1/2 cup cooked green lentils
• 1/2 cup kale, thinly chopped
• 1 tsp fresh dill
• 1 tsp freshly squeezed lemon juice,
• 1 tsp lemon zest
• 2 tbsp extra virgin olive oil, divided
• 4 sprigs fresh thyme
• 6 ounce piece of sea bass or fish of choice
• salt and pepper

Directions:

1. Preheat oven to 450 F.

2. In a medium skillet, heat half of the olive oil on medium heat. Add your onions, asparagus and cherry tomatoes. Allow to cook for 7-10 minutes until the asparagus is cooked through and the tomatoes begin to burst.

3. On a small baking tray, coat your fish in remaining olive oil and season with salt and pepper. Place on top of thyme. Cook for 10-12 minutes or until opaque.

4. Add cooked lentils and kale to the onion mixture. Allow to cook for 2-3 minutes then add fresh dill, lemon juice and zest. Put the heat to a simmer.

5. Once the fish has finished cooking. Place lentil mixture on the bottom of a plate or shallow bowl. Place fish directly on top (without the thyme) and sprinkle with more fresh lemon juice, zest, dill and thyme if desired. Bon appetit!
Sea Bass with Lentils, Tomatoes and Asparagus