Sweet September + a Cherry Galette

September 4, 2016


Happy September lovely peoples! 

I have less than one week until school starts–and September can only mean one thing: time for my daily dose of Taylor Swift. I wish I was kidding, but to me, it’s as fall as pumpkin spiced lattes and checking my compact every twenty minutes to make sure my red lipstick is still intact. It’s not by the way. Intact, that is. Ever. 

I’m looking forward to my final year (ahem, hopefully) of culinary school. So far, friends that did the program a year ahead of me said third semester was pure hell, so I’m feeling petrified amped. But fourth semester’s externship sounds like fun, and after that assuming I don’t totally suck, I can graduate! And then, I think I have to get a “grownup” job, which, being a Millenial, I feel should be easy peasy (not). Now, if only there was high paying kitchen job that still allowed you to wear nail polish and curl your hair. 

Ah, well. IMG_1382

This beautiful galette recipe is from the lovely Cannelle et Vanille, and Aran makes gluten-free baking look so breezy (it’s not). 

For the most part, I kept everything the same, although I switched out the rhubarb and strawberry filling for frozen sweet cherries, and replaced the sugar with coconut sugar. I only used the 3 tbsp of water, but based on how much it cracked when I rolled it out, I probably could’ve added another tablespoon or two. 

My favourite thing about galettes, is that even when they look awful, they look great. Seriously, this is so pretty.  And since all I want right now is endless stone fruits, apples and pears,  I think many galettes just might be the answer! On a side note, I’ve recently been addicted to Elle Fitness & Social for helping me stay in shape while I’ve been on such a baking frenzy. Also, for making it hard to walk for days afterwards (I dropped my phone on the floor last week, and just left it there).

But with my new role in Pastry at work, I’ve just been learning so much and trying to apply what I’ve learnt at home. It turns out this is much harder than I realized because I don’t own much in the way of baking supplies. In fact, I used my water bottle to roll out this dough. No joke. 

Regardless, it feels good to be creative. And it doesn’t end with pastry. There are a few other exciting projects happening right now (but my lips are sealed for the time being)! 

Anyway, do yourself (and your hungry friends) a favour: get in your kitchen, blast your favourite Bad Ass Lady Chef playlist and try out this galette. 

Until next time,

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A Simple Peach Yogurt Cake

August 10, 2016


These peaches were sitting on my kitchen table for days, and every time I walked by, I thought, what will I do with you? And for awhile, I stared at them. And they stared at me. And then we mutually agreed on an idea: cake. (Now, of course, the peaches thought it a better idea if was to be turned into the cake, but alas, my kitchen, my rules.)

I loved this gluten-free recipe from Julia’s Album–it was light, and the flavourful peaches brought a lot of moisture to the cake. I kept the recipe the same, although I swapped out the sugar for coconut sugar, which is why the cake has this dark caramel colour. And I really loved how it used the chia seeds in place of gums, which can in some people, irritate the gut. 

If you’re new to gluten-free baking, I think this cake is an easy win–for the gluten-free and gluten-friendly alike! IMG_1373


You can find the recipe here. I suggest you make two: one for yourself, and one for everyone else to share. 

Until next time, 

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Glowing Antioxidant Salad

July 7, 2016




Good morning lovely humans!

I am just loving this beautiful weather–perfect for walking our dog, having drinks on the balcony, going on adventures with friends & exploring the city. I think I’m finally into a routine and I can breathe–and cook, and do laundry. Ah, being an adult is oh so glamorous. 

Today I bring to you this amazing salad. It’s so brilliant in it’s simplicity to make, but it has so much texture and flavour, while staying both light and satisfying. I wish I could take credit for this recipe, but it was totally inspired by Dani Spies’ Chopped Detox Salad, over at Clean & Delicious. I did make a few tweaks, from the dressing to the base of the salad, but the idea to just process all the vegetables in the food processor is all Dani. You could literally put anything in this salad and it would taste great–you could add citrus or avocado on top, blend in kale or toss with chickpeas. It’s so versatile, and more importantly, yummy. 

So what makes it (to use our favourite buzzword) “glowing”? Glad you asked, friend!

Here’s a breakdown of some of the star ingredients:

Red cabbage: this cruciferous veggie contains 56% of the daily recommended intake of Vitamin C [1] per cup, is rich in anthocyanins which may lower blood sugar levels, boost insulin production and help prevent and manage diabetes [2]. Being a cruciferous vegetable, it contains anti-cancer sulfur-containing compounds which research shows lowers the risk of cancer, particularly breast cancer and cancers of the female reproductive system, as it speeds up the body’s metabolism of estrogen [2]. 

Carrots: these guys are loaded with beta-carotene, a powerful antioxidant that can be converted in the body into Vitamin A–a critical vitamin for healthy eyes, hair, and skin [3]. Also, recent research shows that polyacetylenes, a phytonutrient found in carrots, may play a crucial role in inhibiting the growth of colon cancer cells [4]. 

Blueberries: the high antioxidant content in blueberries have been shown to prevent cancer, reduce the risk of macular degeneration and boost brain function [5]! In fact, studies have shown that “consumption of blueberries can reduce the risk of cognitive decline as well as Parkinson’s disease –a neurodegenerative disorder resulting from cell death in parts of the brain” [6].

Pumpkin seeds: raw pumpkin seeds are very high in magnesium, an essential macromineral needed for bone health (and reducing the risk of osteoporosis), neuromuscular activity and muscle relaxation [7]. Furthermore, pumpkin seeds are rich in tryptophan–which may help you sleep better as the body converts it into sleep hormone melatonin– and their omega-3 content may reduce LDL levels and total cholesterol and triglyceride levels, making them a heart healthy food [7]!

So yeah, this is quite the powerhouse salad. 

This is such an awesome salad to prep for the week and keep on hand–add onto the sides of meals or just eat a big bowl on it’s own! I hope you make it and leave a comment letting me know how you liked it!

Best of health,

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Glowing Antioxidant Salad
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  1. SALAD
  2. 1/2 red cabbage
  3. 3 medium carrots, peeled
  4. 2 cups broccoli florets (approx. 1/2 bunch broccoli)
  5. 1/2 bunch parsley
  6. 1/3 cup dried cranberries
  7. 1/4 cup pumpkin seeds
  8. 1/2 cup blueberries
  9. 2 tbsp hemp seeds
  11. 1/4 cup lemon juice (1 large lemon)
  12. 1 tbsp dijon
  13. 1 tbsp honey
  14. 1/4 cup olive oil
  15. 1 clove garlic, minced
  16. 1 inch piece of ginger, minced
  17. 1/4 tsp salt
  18. 1/4 tsp pepper
  1. In a food processor, shred cabbage, carrots, broccoli and parsley.
  2. Toss vegetables in a bowl with remaining salad ingredients.
  3. Whisk together dressing ingredients and drizzle over salad. Mix well.
  4. Enjoy!
  1. The salad will keep for about 4 days. If using for meals for the week, keep the salad dressing and blueberries separate and mix with the salad before serving.
Adapted from Dani Spies
Adapted from Dani Spies
the nourished mind http://thenourishedmind.ca/

[1] Busch, S. (n.d.). What Are the Benefits of Eating Red Cabbage? Retrieved July 07, 2016, from http://healthyeating.sfgate.com/benefits-eating-red-cabbage-4395.html

[2] Foods That Harm, Foods That Heal: The best and worst choices to treat your ailments naturally. (2013). White Plains, NY: Reader’s Digestion Association. Pages 64-65.

[3] Foods That Harm, Foods That Heal: The best and worst choices to treat your ailments naturally. (2013). White Plains, NY: Reader’s Digestion Association. Pages 68-69.

[4] Carrots. (n.d.). Retrieved July 7, 2016, from http://www.whfoods.com/genpage.php?tname=foodspice&dbid=21
[5] Foods That Harm, Foods That Heal: The best and worst choices to treat your ailments naturally. (2013). White Plains, NY: Reader’s Digestion Association. Pages 55-56. 
[6] Ware, M., RDN. (2016, March 15). Blueberries: Health Benefits, Facts, Research. Retrieved July 07, 2016, from http://www.medicalnewstoday.com/articles/287710.php
[7] Ware, M., RDN. (2015, December 14). Pumpkin Seeds: Health Benefits, Nutritional Information. Retrieved July 07, 2016, from http://www.medicalnewstoday.com/articles/303864.php