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

Oatmeal Chocolate Chip ‘Macaroons’

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No these aren’t really macaroons, but I had trouble coming up with a name for these babies. Are they cookies? Clusters? Balls? All sounded a bit off. They do have almonds and coconut so, why not put a twist on a macaroon. Don’t get confused with the Laduree macaron (mack-ah-rohn) you get in paris. These are a play on the  mack-ah-roon you most likely have tried at a passover dinner or at one of your g-free friends get togethers.

These clusters were created months ago while watching a pretty intense Montreal Canadians hockey game. For those of you reading who live outside of Canada, hockey is pretty much a religion here. We take it very seriously. There were lots of dudes and their ladies that were craving something sweet. I pretty much need no excuse to bake, so I went to to my mans (Zach) kitchen to see what he had in his pantry. I had been making him granola weekly at this point so I figured something had to work!  I pulled out oats, almond flour (that was there from cauliflower pizza making), chocolate chips, coconut, coconut oil vanilla, maple syrup and got started. I basically used my best baking judgement of the amounts I needed and mashed it in a bowl, formed it into balls and put it in the oven. What we were left with was a pretty amazing cluster of goodness that we polished off that night.

So ladies, if you are trying to get your significant other or male friend to eat a little healthier, I suggest you start with these. All the boys couldn’t get over how it was even possible that these cookies were good for you. One of Zach’s friends even called me the next day to personally tell me how good they were. He said, “why have I been eating unhealthy cookies all this time when I can just eat these?” Music to my fucking ears.

So these macaroons, cookies, clusters whatever you want to call them, are gluten, dairy and refined sugar free. They are packed with fiber, healthy fats, good carbs and are a really good snack to get your energy up after a long day or before a workout. The best part is that they are so easy to put together. One bowl, barely a mess (yay no flour), and bake in half an hour. Enjoy!
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Ingredients:

• 3 tbsp coconut oil + extra for greasing
• 2 eggs
• 1/3 cup pure maple syrup
• 1 tsp pure vanilla exract
• 1 tsp cinnamon
• 1 cup almond flour
• 1 cup unsweetened shredded coconut
• 2 and 1/2 cups large flake gluten free oats (not the quick cooking kind)
• 1/3 cup 70% cacao chocolate chips or 70% cacao chocolate bar chopped finely
• good pinch sea or pink himalayan salt

Directions:

1. Preheat oven to 350 F. Line a baking sheet parchment paper and grease with coconut oil.In a pan or microwave safe bowl, melt 3 tbsp coconut oil.Transfer coconut oil into a large bowl and allow to cool.
2. To the coconut oil whisk in eggs, maple syrup, and vanilla.
3. Then add in cinnamon, salt, chocolate chips, almond flour and coconut. Stir until combined.
4. Add your oats one cup at a time and stir. If you find the batter is getting too dry then leave out 1/2 cup of oats.
5. Form palm sized balls (about 2-3 tbsp). Squeeze tightly so that the liquid inside the oats releases and allows them to stick together.
6. Bake for about 30 minutes or until golden. After 15 minutes, turn the pan so they bake evenly.
7. EAT AND ENJOY <3
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One of my many taste testers, Kat, giving her approval.

One of my many taste testers, Kat, giving her approval.