Red Curry with Butternut Squash & Chickpeas

I never gave my mom enough credit with being able to put beautiful, delicious, and varying meals on our table every night of the week, in the midst of her crazy busy schedule. Now that I'm an adult and the primary cook in my little family of two (just Chris and I right now), I'm already feeling the struggle of finding the time to grocery shop and get a tasty and satisfying meal on the table each night of the week. I definitely have a few go-to meals that I turn to, and a new one that I've added into the rotation this year has been weeknight curries!

Curries are so incredible for weeknight meals for so many reasons. First of which, I love that most curry ingredients are items I already have kicking around my kitchen, which means not having to run to the grocery store before mealtime. I also love the ease and speed in getting a beautiful, restaurant-worthy curry on the table, not to mention how forgiving they are once reheated. Curries reheat beautifully, making them a fantastic option for weekend meal planning, as well as using the leftovers for lunches throughout the week, and freezing for future emergency dinners. Last but not least, they are so delicious and are a great excuse for enjoying a meatless meal. While curries are fantastic with chicken, beef, seafood, goat, and more, I tend to mostly make protein-packed vegetarian and often even vegan curries so that I don't have to go to the store to buy any additional meat.

I often draw inspiration for my curries from some of my favourite restaurant curries that I've enjoyed around the city. One of my favourites is the red curry from Sukhothai, which includes tender and sweet cubes of squash immersed in the flavourful sauce. With this curry on my mind, and local squash in abundance in the grocery store, I came up with a delicious and feel-good weeknight curry to add to my collection of homemade curry recipes. I often make curries on Monday's before our evening yoga class, so to give this dish a hit of extra protein to give me the energy to get through the class, I also added some chickpeas, that added a bit of texture to the dish as well. I know chickpeas are not traditional in a Thai curry, but for a weeknight meal it's more about creating a delicious and satisfying dish that works for me than going for authenticity.

I hope you enjoy this curry and add it into your own weeknight meal rotation! Let me know what you thought in the comments below.

Ingredients:
4 medium garlic cloves, minced
1-inch piece of ginger, minced
1 - 6 chillies (depending on your heat tolerance)
1/2 Tbsp cilantro stems, finely chopped
1 Tbsp lemon juice
1/2 tsp salt
1 tsp whole cumin seed
1 tsp whole coriander seed
vegetable oil for sautéing
4 large shallots, diced
pinch of baking soda
5 - 6 Tbsp red curry paste
2 - 2 1/2 cups butternut squash, cubed (you may sub in other types of squash if you wish!)
1 can (540mL) Metro Irresistibles Life Smart Chick Peas with no salt added, drained and rinsed
handful of kefir lime leaves (optional, if you can't get your hands on them, just add a squeeze of lime juice)
400mL coconut milk
1 cup vegetable broth
1 Tbsp lime juice
1-2 Tbsp fish sauce
pinch of brown sugar
1/4 cup fresh cilantro, chopped plus more for garnish
jasmine rice to serve

Directions:

1. In a mortar and pestle grind together garlic, ginger, chillies, cilantro stems, lemon juice and salt until you form a paste. 
2. Heat a large pot to medium heat. Add a glug of vegetable oil and add in the cumin and coriander seeds. Once the seeds become fragrant, add the shallots and pinch of baking soda. Increase heat to medium-high and cook, stirring frequently. Every two-minutes or so, deglaze the bottom of the pot with a small splash of water, using a wooden spoon to scrape the browned bits from the bottom of the pot. Continue this process for 7-10 minutes, or until the mixture becomes a deep brown colour. 
3. Add in the prepared garlic paste, along with the red curry paste and butternut squash. Stir to coat and cook for 1-min. 
4. Add the coconut milk, vegetable broth, chickpeas, and kefir lime leaves and bring to a boil. Season with salt and reduce to a simmer, and cook for 20-30 minutes, or until squash is tender. 
5. Add the lime juice, fish sauce, brown sugar, and cilantro and taste for seasoning. Season as needed with additional fish sauce, salt, chillies, and brown sugar to balance flavours. 
6. Serve with jasmine rice, garnished with lime wedges and cilantro sprigs. Serve immediately or keep in fridge for 1-week, or freeze for future use. 

This post was created in partnership with Metro Ontario. 

Listening To:
Roll (Burbank Funk) - The Internet

How To Build A Pantry Snack Station

Confession: I am a ravenous snacker. All day, every day, I'm a woman who loves her snacks! For someone who works at home a lot, this can be a dangerous thing. When the urge to snack hits me, and boy, oh boy, does that ever happen often, I will turn to the first snack that I can find that interests me, which can often mean some less than healthy choices. It was a few years ago, while working on my Food Hacks campaign with Kraft Canada that I came up with the idea of creating a snack station in my home. A snack station is a dedicated area for purely snacks that I fill with a variety of different options, so that when my urge to snack hits, I have somewhere to turn for quick, easy, and healthy ways to satiate me and curb any naughty food cravings. 

While a snack station has been incredibly helpful for Chris and I to help steer us away from the candy, ice cream, and other junk that's way too convenient for us to snack on, I also love the idea of making a snack station for kids! A few years ago I was taking care of two amazing young girls after school, and while they rarely ever fought or even disagreed, the one thing that they would sometimes tiff over was their after-school snacks. They would occasionally disagree about which items they were allowed to eat after school, creating an unnecessary heated moment in the midst of what was usually a lovely afternoon. This type of disagreement can be totally avoided with the help of a snack station. A snack station allows parents to curate exactly which snacks they would like their kids to eat after school, while also giving the kids the opportunity to have variety and begin making choices for themselves. 

The key word in creating a successful snack station is "variety." It's important to have variety in a snack station that covers all forms of different cravings so that there is always at least one option in the station that you could be in the mood for. This means including different types of dried fruit, nuts (both raw and salted), crackers or melba toast (I like the individually wrapped ones to control portion size and preserve freshness), granola bars, and fruit. Having variety like this means having different flavours (both salty and sweet) as well as textures, which is particularly important for kids who may be finicky with certain flavours and textures on any given day. 

If a parent wants to give their kids a special treat one day, it would be a cute surprise to have that in the snack station when they get home. I like turning to treats that are on the healthier side such as chocolate dipped dried cranberries, so you're still giving kids something special (hello, chocolate!) without spoiling their appetite or giving them junk. This can also be useful to use as a check-in spot for your kids. Leave notes for them at the snack station on things you would like done (homework, clean room, set the table, etc.), or to give guidance on other snacks that may be available in the fridge. 

How To Build A Pantry Snack Station - What To Include:
All items/ingredients listed are a guideline for you to use to create your own, but, as usual, I encourage you to use your imagination and your own tastes to create your own with what you and your kids like.

• Nuts, both salted and raw - ex. almonds, cashews, sunflower seeds
• Granola bars
• Fruit - ex. apples, peaches, pears, plums, cherries
• Apple sauce - I like the Metro Irresistibles Life Smart Fruit Snacks for reduced sugar and portion control
• Crackers or Melba Toast - I love the Metro Irresistibles Melba Toast as a vehicle for dips, spreads, or topping with fruits or veg. I love their versatility, crunch, and the fact that they are individually wrapped.
• Dried Fruit - ex. cranberries, cherries, apricots, figs, apples
• Metro Irresistibles Dark Chocolate Covered Cranberries (my new favourite sweet treat! All it takes is a small handful of these to curb my sweet cravings).

Tip: Make a salad building station too to help you make quick and delicious, restaurant-worthy salads for weeknight meals!

This post was created in partnership with Metro Ontario. 

Listening To:

Lemon Glow - Beach House

Peanut Butter Banana Energy Balls

My schedule is all over the place, and often means eating meals at odd times of the day (think lunch at 3:00 and often dinner at midnight...I know, it's not good!). With so much running around between commitments, it's so important to have quick and easy snack options on hand that can keep me satiated and energized throughout the day. I always like to keep nuts, yogurt, fruits, and veg on hand for that purpose, but a new healthy snack that has become a prominent feature in my kitchen is energy balls!

I have to admit, when I first tried making energy balls a couple years ago, they did not go successfully. I focused too much on health instead of flavour, which resulted in dry and flavourless balls of chia and coconut oil, that ultimately ended up in the garbage. The trick to making energy balls is striking that perfect balance between healthy and delicious! Inspired by the flavours in banana bread (another snack I love!), I created my Peanut Butter Banana Energy Balls that are just sweet enough to trick me into feeling like I'm enjoying a treat, but are packed with ingredients that will keep my body and mind feeling energized and alive!

Keep these energy balls on hand to enjoy for a midday pick me up, or a pre-workout energy boost that won't leave you feeling bogged down and sluggish.

Ingredients:
1 overripe banana*
1/2 cup Metro Irresistibles Organics Creamy Peanut Butter
1/2 cup unsweetened shredded coconut
1/4 cup ground flax
2 Tbsp chia seeds
2-4 dates, pitted and softened (adjust the amount depending on your sweetness preferences)
1 - 1 1/4 cups old fashioned oats
1/2 cup mini semisweet chocolate chips, frozen (freezing your chocolate chips allows them to hold their shape, giving the energy balls some texture)

Directions:

1. In the bowl of a food processor, add banana, peanut butter, coconut, flax, chia seeds, dates and 1-cup oats. Pulse until just combined, stopping to scrape down the bowl several times. Pinch the mixture between your fingers to test consistency. You want the mixture to be able to form into balls without being too sticky. If mixture is still very sticky and wet, add more oats as needed.
2. Stir in frozen chocolate chips. 
3. Using clean hands, form into 2 Tbsp balls and place in an airtight container. You should be left with 12-14 energy balls. Store in an airtight container in the fridge and enjoy throughout the week! 

*To quickly ripen bananas, separate individual bananas from the bunch and place on a baking sheet. Cook in a 300ºF oven for 25-30 minutes, or until black and shiny. Cool.

This post was created in partnership with Metro Ontario.

Listening To:
Pusha T - Santeria

Cocoa & Raspberry Chia Seed Pudding

Image by me, Danielle Rose

We all have that number one insecurity that always seems to be lurking behind you any time you start to feel confident in yourself. For myself that number one insecurity has been my skin. Ever since high school and especially in university I have suffered from acne. Though it's had it's ups and downs with deep, dark, scary downs in university that often left me feeling such extreme self hate that I wouldn't want to leave my bedroom. I would fake sick just so I wouldn't have to go to work and have the beautiful people I worked with see my embarrassing skin. I would keep my head down in lectures to try to cover my face with my hair so no one would have to see my face. I remember bursting into tears while catching a glimpse of my reflection while out at a restaurant with my mom because I thought I looked like a monster. As extreme as this all sounds, and though my skin has drastically improved, I still have those days where I feel like a monster. 

Image by me, Danielle Rose

Through the many ups and downs with my skin I've learned that much of my skin issues have to do with my diet. Of course there's the obvious food no-no's for having clear skin like reducing the amount of alcohol I consume (thank goodness I hardly drink at all) as well as greasy and fried foods (damn, I love those!), but what I didn't realize was affecting my skin so much was dairy. Now if you know me at all you will know that cheese is my secret lover. We have had a passionate affair since I first tasted it and I refuse to ever let go. So if I'm going to be keeping my dear cheese present in my daily life, I'm going to have to be extra diligent about reducing all the other dairy I consume. 

With a new healthy diet on my mind since, you guessed it, January, I've been trying to curb my late afternoon foodie cravings each day with a yogurt and granola bowl as a way of upping my fruit intake as well as delivering other great health benefits such as probiotics, chia seeds, flax, and more. Though those yogurt and granola bowls were awesome for keeping me satiated throughout the day and gave me a great boost of energy, my skin was not happy with having all this dairy in my system. I started breaking out like crazy igniting the awful pattern of self hate that I'm all too familiar with.

Image by me, Danielle Rose

Thanks to my savvy Pinterest hunting, I was able to come up with an alternative to my fruit and yogurt bowls in the form of chia seed pudding. I have kept a steady supply of chia seeds in my kitchen ever since I first learned about its incredible health benefits, which include being packed with antioxidants, fibre, protein, and Omega-3 fatty acids. Completely flavourless and very tiny, chia seeds have been great for shaking into salads, onto my yogurt bowls, in smoothies, and so much more. More than just a garnish for adding a hit of nutrients, chia seeds are also fantastic thanks to their texture when moistened. Chia seeds are a lifesaver for vegans, as they are a fantastic egg substitute when stirred with some water and left to rest. When moistened, chia seeds expand and take on an almost gelatinous texture, giving them the ability to bind many different foods. The binding properties in chia seeds make them the magic ingredient in creating a vegan pudding, ie. chia seed pudding.

Photograph by Kristi Giambattista

Because chia seeds have no flavour, they are a wonderful base for pudding, allowing you to get creative and play around with different flavours. This time, inspired by a recipe by Minimalist Baker, I chose to make a cocoa flavoured chia pudding, seasoned with cinnamon, a little bit of sea salt, and a touch of maple syrup for sweetness. Chia seed pudding is insanely easy to make, just stir and let rest, that's it! It's ease of preparation means you can whip up a big batch on a weeknight and spoon them into individual jars, topped as you wish, so you can have a variation of chia puddings each day, all week long! Though it may not be quite as creamy and decadent as a traditional pudding, it certainly satisfies a craving for pudding thanks to the delicious combination of chocolate, cinnamon, raspberries, and coconut. I love that I can still have my easy and healthy afternoon treat each day, without worrying about how it will affect my skin. Give my chia pudding a try and let me know on Twitter if I've made you a chia convert. Tweet me: @thisgingerrose. 

The above image was photographed by the talented Kristi Giambattista. Check out more of Kristi's work on her website!

Recipe adapted from Minimalist Baker

Ingredients:

1 1/2 cups almond milk (I used Vanilla flavoured)

1/3 cup chia seeds

1/4 cup cocoa powder (I use Valrhona cocoa powder)

1/2 tsp ground cinnamon

1/4 tsp sea salt

agave syrup or maple syrup to taste (because I used the Vanilla flavoured almond milk, I didn't need to add much additional sweetness)

fresh raspberries

toasted coconut, for garnish

chocolate curls, for garnish

Directions:

1. In a large mixing bowl, whisk together almond milk, chia seeds, cocoa powder, cinnamon, and salt. Whisk vigorously until well combined and no lumps remain.
2. Taste and season with agave or maple syrup and additional cinnamon and vanilla, if needed. Stir to combine.
3. Transfer to a jar and chill for at least 3-5 hours, preferably overnight.
4. Spoon desired amount into a jar or serving dish. Top with fresh raspberries, toasted coconut, and chocolate curls and enjoy! 

Listening To:

Alabama Shakes - Don't Wanna Fight

Arugula & Egg Salad Crostini & How To Get Excited About Choosing "Yes" Foods

You know how every few months I go on a "health-kick" and write about 3-5 posts on my new healthy lifestyle, just to post about how I gorged on pie right after? Yeah, I'm right in the middle of one of those. 

While this may seem to be just another repeat of the same somewhat toxic pattern of healthy vs. unhealthy eating that I've gone through more times than I can count, what sets this time apart is my expectations of myself and my perspective. Previously whenever I would begin a new health kick, I would start by cutting out the bad foods, the foods that were absolute no-no's for my new diet. That, my friends, would be mistake number one. Instead of taking the time to focus on the "no" foods, I should have changed my perspective to get excited about all of the vibrant and flavourful "yes" foods that I was opening up my palate to! How could I ever expect to keep up a healthy diet with such a negative perspective? The trick I've found is to find new ways to get excited about all of those yes foods! 

So how does one get excited about clean eating? I mean, kale and lentils aren't exactly the most thrilling ingredients on paper, so what can we do to encourage ourselves to reach for ingredients that aren't hanging out at the "cool table" as opposed to the easy, ready-to-eat, big flavour bombs that can satisfy in seconds? I believe that for many people, myself included, the key to getting excited about healthy eating is all about convenience and building flavour. 

The only way that I can keep up a healthy diet is by having healthy, flavour-building ingredients right at my fingertips every single day. Sure, that maybe means taking an extra trip to the grocery store each week to stock up on fresh items like leafy greens, fruit, vegetables, and protein, but there are also so many other ingredients that you can keep  for months in your pantry or your freezer that can help to layer flavour for healthy meals and snacks. Nuts, seeds, dried fruit, coconut, oils, dried herbs,  spices, mustards, and more are all fantastic ingredients for adding a big punch of flavour and texture to a dish in mere seconds! 

I like to take the time at the start of each week to toast up a batch of mixed nuts and coconut to store in airtight containers to have on hand all week to dress up salads, yogurt and chia seeds bowls, soups, stir-fry's and more! Think about it, are you really going to choose a plain mixed green salad that will still take at least seven-minutes to prepare over a juicy and hot burger that you can pay $1.99 for and have ready in less than 2-minutes? If you have those healthy and flavourful ingredients prepped and on hand that can turn that bland mixed green salad into something spectacular, you just might! My go-to quickie salad has become greens tossed in a homemade dressing (prepped in advance) with toasted mixed nuts, dried cranberries and figs, homemade croutons (prepped in advance) and some sort of fruit (apples, mandarin oranges, and berries are all great options!).

This weekend when a late afternoon hunger storm hit my belly, I was tempted to rush out and grab my favourite $2.99 bacon and cheddar perogies with sour cream at the local Hungarian takeout joint. Just as I was about to reach for my coat to give in to the temptation of sautéed bacon, potatoes, and onions, I remembered all that prep I had previously done in the week and realized that I already had a fantastic lunch in the works! With pre-boiled eggs in the fridge, as well as some arugula, and green onions, I could see how easily I could have a delicious lunch ready in less time than it would take me to go out and purchase pre-made perogies. No, an egg salad sandwich doesn't sound as appetizing as bacon and cheddar perogies slathered with sour cream, but an an egg salad crostini with Koslik's Triple Crunch Mustard, and green onions, topped lightly dressed arugula, extra virgin olive oil, fresh-cracked pepper, and Maldon salt sounds pretty freaking wonderful if you ask me! Again, it's all about building the flavour! 

I began with delicious Prince Edward County Rye bread and spread some rich grass-fed butter on top to prevent any sogginess from the egg salad. The egg salad was seasoned to perfection with more than just salt and pepper, but with Koslik's Triple Crunch Mustard, mayonnaise, and green onions. The arugula garnish was given the same amount of care as the rest of the dish, by being tossed in a light lemon vinaigrette (literally just lemon and olive oil with salt and pepper). The whole dish was finished off with a little bit more fresh cracked pepper, Maldon Salt (a crystallized finishing salt that provides both texture and a "clean" salt flavour), and a light drizzle of extra virgin olive oil. As you can see, this dish is all about building flavour on flavour, and texture on texture, which makes the final result irresistible, satisfying, and positively delicious! Perogies who? Sorry, forgot all about those potatoes and bacon, this crostini is just too good! 

Listening To:

Formation - Beyoncé

Pulse-Packed Chilli

A few weeks ago I had the opportunity to attend Pulse Feast, the Canadian launch party for the International Year of Pulses. Confession: When I received my invitation for the event, I had no clue what the hell pulses were. In all honesty, in my quick scan of the invite, in the midst of the busy holiday season, I somehow got the impression that pulses had something to do with food trends. Though pulses aren't a word to describe food trends as a whole, they are actually a food trend for 2016 in itself. In fact, the United Nations declared 2016 to be the International Year of Pulses! So what the heck are pulses? 'Pulses are the edible seeds of plants in the legume family. Pulses grow in pods and come in a variety of shapes, sizes, and colours." Some pulses that you may be familiar with, and may already be apart of your diet are dry beans, dry broad beans,  dry peas, chickpeas, and lentils, as well as six other less popular varieties that I haven't mentioned. 

Though pulses may be considered a major food trend for 2016, the host of Canada's Pulse Feast, Chef Michael Smith, disputes that pulses aren't a trend at all, they're here to stay! Thanks to their versatility, sustainability, affordability, and vast health benefits, Chef Michael Smith believes that pulses will soon become apart of Canadians everyday diet. As a way of inspiring North Americans to eat more pulses the Pulse Pledge campaign was launched in conjunction with the International Year of Pulses kickoff. The Pulse Pledge is a 10-week campaign that encourages North Americans to commit to eating pulses at least once a week, each week for the 10-week period. The goal is  that the healthy habit of eating pulses on a regular basis will continue past the designated 10-weeks.

After taking my own Pulse Pledge at the Pulse Feast, I was inspired to make a hearty pulse-packed chilli that would allow me to get my pulse intake throughout the week as I continued to eat leftovers. I love this chilli recipe because it's super easy, is big on flavour, is incredibly satisfying, and will provide leftovers for the rest of the week. Though I like to simmer my chilli on the stove for at least an hour to let all of the flavours develop, this dish can easily be rushed and be on the table in less than an hour when short on time, sacrificing the flavour only minutely. Though canned pulses aren't the ideal thanks to their added sodium content, I often cook with canned beans and chickpeas because they're so incredibly convenient. Because this recipe is all about ease, I chose to use a canned bean and chickpea medley for my chilli. When purchasing canned pulses I try and look for ones that have reduced sodium or are from a brands healthy line (for instance President's Choice Blue Menu). To ensure that I can control the amount of sodium going into my chilli, I also make sure to rinse my canned beans and chickpeas very well and strain before adding them in. 

Give my Pulse-Packed Chilli a try this week and let me know how you enjoyed it on Twitter: @thisgingerrose. Also, be sure to take the Pulse Pledge yourself and commit yourself to eating pulses every single week for the next 10-weeks! 

Source: Pulses.org

* Please adjust the spices based on your own heat tolerance. I can handle a lot of heat and usually use this as my base and add more heat if needed, though this may be quite spicy for some. 

** If you're in a hurry, you can simmer the chilli for as little as 30-minutes, though some flavour may be sacrificed. 

Ingredients:

about 2 Tbsp. olive oil

1 large onion, small dice

4 stalks of celery, peeled, small dice

3 garlic cloves, minced

2 lb. lean ground beef

1 jar (680mL) strained tomatoes (no salt-added)

1 can (540mL) six-bean medley, well rinsed (I like President's Choice Blue Menu)

2 Tbsp. red pepper flakes*

1 chipotle in adobo sauce, minced + 2 Tbsp. adobo sauce*

1 Tbsp. chilli powder*

cheddar cheese, grated, for garnish (optional)

fresh cilantro, finely chopped, for garnish (optional)

sour cream, for garnish (optional)

salt, to taste

Directions:

1. In a a large pot set to medium heat, warm olive oil. Add onion and celery and sweat. Add garlic and cook until fragrant (about 30-seconds).
2. Add ground beef and break up with a wooden spoon. Cook, stirring occasionally, until cooked through. 
3. Add strained tomatoes, bean medley, red pepper flakes, chipotle, adobo sauce, and chilli powder. and stir to combine. Bring to a boil then reduce to a simmer. Simmer for at least an hour in order to impart the most flavour**. Taste and season as needed with salt and additional chilli powder. Serve immediately garnished with cheese, cilantro, and sour cream, or continue simmering on stove for up to 3-hours until ready to serve. Chilli may be kept in fridge for 3-4 days or up to 6-months in the freezer. 

Listening To:

The Do - Sparks

Guilt-Reduced Apple Pie Muffins - Part Two

Maybe I'm basic, maybe I'm a typical "white girl," or maybe there's just something incredibly infectious about indulging in the beauty of an apple orchard and pumpkin patch on a sunny fall day. 

There's no question about it, the number of photo ops at a pumpkin patch are abundant, but more than just finding the perfect Instagram shot to smack a filter onto before anxiously awaiting "likes" from the masses, I love my family's annual tradition of going to St. Andrews Scenic Acres for apple and pumpkin picking because it's just that, a tradition. My mom and I have been visiting the Milton farm for as long as I can remember, and each year as the first Fall chill permeates the air, I feel that same familiar stir to escape the bustle of the busy city and head into the country to appreciate the most striking season that our beautiful province has to offer. 

With a large bounty of Cortland apples in our bags, and a successful day of farm-photo-ops behind us, inspiration for Fall apple recipes was running high. For weeks those farm-fresh apples found their way into pies, salads, tarts, and what has been my favourite, Guilt-Reduced Apple Pie Muffins. 

You may recall in July of 2012 when I first made my Guilt-Reduced Apple Pie Muffins as a compromise to making apple pie, something I had never had much success with. I adapted a recipe for dessert-worthy muffins, giving it a healthier twist with the addition of whole wheat flour and apple sauce and reducing the amount of sugar. Though these muffins are still reminiscent of a moist apple cake, with their doughy interior and crispy crumble topping, their healthy spin make these babies perfect for a quick breakfast or snack on the go!

Side Note:

With a new fancy camera slung around my neck, I couldn't help but want to capture a new shot of the muffins to show how much I've learned and grown as a photographer in these past few years. I still have so much to learn and lots of practice to take part in, but I'm so incredibly proud of how far I've come, so much so that I couldn't help but take it personally when I recently brought my new camera out with me as I joined a group of girls for an afternoon get together. The moment I pulled out my camera (that still feels like a foreign object in my hand as I continue to learn its many intricacies) I heard a chorus of "oh so that's how she get's such good photos." Ouch. After nearly a year of working hard (yes, working) on perfecting my food photos, immersing myself in research, experimentation, note taking, and lots and lots of practice, I found it pretty offensive to have people credit my art to being a result of having an expensive piece of technology in my hand. Yes, my new camera has done wonders for my photography already, but guess what, for all these years I have been using a point and shoot and have gotten nearly the same results. I'm sure it wasn't meant as a dig, for all I know that could have been their way of complimenting me, but it felt pretty crappy. 

Ingredients:

Topping

3 Tbsp brown sugar

1/3 cup all-purpose flour

1/3 cup rolled oats

1/4 cup butter, melted

1 1/2 tsp cinnamon

Muffins

1 cup + 2 Tbsp loosely-packed brown sugar

2/3 cup apple sauce

1 egg

1 1/2 tsp vanilla

3/4 cup all-purpose flour

1 3/4 cups whole-wheat flour

1 1/2 tsp cinnamon

1 tsp baking soda

1/4 tsp salt

1 cup buttermilk

3 cups shredded firm and tart apples

Directions:

1. Preheat oven to 350º.
2. Make the muffin topping by stirring together brown sugar with flour, rolled oats, melted butter, and cinnamon in a small bowl. Set aside.
3. In a large bowl whisk together brown sugar, apple sauce, egg, and vanilla until smooth.
4. In a separate large bowl whisk together all-purpose flour, whole-wheat flour, cinnamon, baking soda, and salt. Some of the whole grains may get caught in the sifter so just toss the remnants in with the rest of the flour after. 
5. Stir wet mixture into dry mixture, alternating with buttermilk. Fold in shredded apples, until just combined.
6. Evenly scoop batter into a prepared muffin tin (greased or lined with paper muffin liners) so that the batter reaches 3/4 of the way up the cup. Sprinkle topping evenly over muffins and bake for 25-30 minutes or until a toothpick inserted into the centre comes out clean. 

Listening To:

Drake - Hotline Bling

Campbell's Summer Grains

Kelsey Brown of the food blog Happy Yolks

Writing a food blog has it's perks. I have to admit, it feels pretty damn cool to get to sit in media lounges with free wifi and swag; mingle with some of Toronto's top chefs; get to try products before they hit the market; have friends and acquaintances tell me I inspired them to cook something; the list goes on! Yes, there are some wonderful perks, but with any perks in life always comes the downside. My friends always tell me how cool it is that I get invited to so many interesting events in Toronto, and yes, "interesting" is the word to use. Sure, there are some events that are wonderful, educating me and allowing me to meet new and insightful people, but unfortunately for the most part most "media" events kind of suck. 

Fresh Apricot, Jalapeno, Mint Quinoa Salad

The problem with media events is the same problem I had in University, they make you feel like "just a number". They really don't give a crap who you are, other than the fact that you offer them free exposure. To many big companies they look to us bloggers and see "tweets," "Facebook posts." "blog posts," FREE! To sum it up, they basically want to use you. They don't really care about progressing their own brand and learning, or having the blogger walk away with something truly valuable, and the most unfortunate part of that is that many bloggers blog with that very goal in mind. My apologies for my candor, but many bloggers really just want free shit. So you can imagine my skepticism each time I am invited to a "blogger" or "media" event. Why do I continue going you ask? You're not the first. It's just apart of the gig, and despite the bad taste in my mouth that I often walk away with, networking is a very important aspect of trying to get into this very small, but growing industry. 

I felt that same uneasy skepticism about a month ago, as I walked to the St. Lawrence Market Kitchens to participate in Campbell's Canada's Summer Grains Series. How can you blame a gal with a big name like Campbell's on the event, and a young American food blogger as the host? The moment I walked up to the large kitchen doors, the PR team received their first point. Without so much as extending my hand, the PR rep already knew my name, knew my blog, and knew that I am currently in culinary school. Someone did their homework. I was impressed. I walked into the spacious kitchens, surprised that I had not been in this beautiful space as of yet, seeing as I am at St. Lawrence Market almost every weekend. I was greeted by more PR reps, Campbell's reps, and servers who offered me a selection of different spa waters while I mingled with arriving guests. The event scored their second point with me when I saw the attendees. I was apart of a small group of strong, independent woman, most of whom are recipe developers as well, and have already found some success in the industry. I couldn't help but smile knowing that I was selected to be apart of this intimate group. 

Just like me, one of Kelsey's favourite tools in the kitchen is her rasp

Point number 3: I met Kelsey from the blog Happy Yolks. Kelsey would be the American food blogger that Campbell's shipped in from Colorado to develop seven super grain recipes featuring Campbell's broths, as well as host the event. It was the mention of Kelsey in the invite that had me feeling like I was walking into another one of those "bad taste in my mouth" events. I pictured just another freebie-grabbing, disingenuous blogger talking at us for an hour. Had I read Kelsey's blog prior to the event, I would have known just how wrong I was. Oh, how thankful I was that I was so very wrong. Kelsey is one of those women that can light up an entire room with her positive energy, and boy did she ever. I think all of us were completely entranced by this successful, young woman (Kelsey's blog Happy Yolks was one of the finalists in the Best Cooking Blog category in the 2013 Saveur: Best Cooking Blog Awards), who was so incredibly down-to-earth, charming, talented, and made us feel as though we were just hanging out in a friends kitchen. Though she was younger than I, I had found a new inspiration in Kelsey. Kelsey's passion for cooking was clear in her delivery, as she demonstrated how to make three of the seven recipes she had developed for Campbell's. 

"It was SO refreshing to work with talented and inpsiring women who are less interested in the BUY BUY BUY message and focus on the LET'S ALL EAT WELL message." - Kelsey Brown of Happy Yolks, describing why she took part in Campbell's Summer Grains Series

Point number 4: The recipes rocked. With one summer grain side for every day of the week, I could actually see myself making each and every one of the beautifully colourful and flavourful recipes that Kelsey had created, featuring ancient grains and Campbell's. Having been previously out-of-the-loop when it came to ancient grains, other than the oh-so-popular quinoa of course, it was really beneficial for me to learn just how simple it is to prepare these different healthy grains. What really caught my attention was learning how easily digestible and healthy ancient grains are. Although I have had issues with digesting gluten and wheat in the past, that hasn't stopped me from eating all of my favourite carb-heavy foods. So learning about how I could substitute ancient grains for many of the hard-on-the-body grains that I was familiar with, was wonderful for me. 

Farro Caprese Salad

Although I truly enjoyed all of the summer sides that Kelsey had created, you must know by now that I always have my favourites. My first standout summer grain side was the Fresh Apricot, Jalapeno, Mint Quinoa Salad, and was actually the first recipe of the day that I chose to recreate in my own kitchen. I loved how simple this recipe was to make, as well as the contrast of the sweet and juicy apricots with the spicy bites of jalapeno, and the bright and fresh tasting mint. My second standout of the day was Roasted Spring Carrots Over Herbed Kamut with Horseradish Yogurt Sauce. I really liked the almost "al-dente" bite that the kamut gave to the dish, allowing it to standup to the zesty horseradish flavour and the texture of the whole roasted carrots. I also appreciated that Kelsey chose to utilize the slightly-bitter carrot top greens by incorporating that into the dish. My third standout was Shaved Fennel, Orange, Candied Pecans, and Toasted Millet. The slices of orange added a fantastic juicy freshness to the dish, and was a wonderful accompaniment to the crunchy and sweet candied pecans, and balanced by the thinly sliced fennel and red onion. It's also worth noting, that this was also the most beautifully-plated of all the dishes.

I was so glad that my initial skepticism didn't keep me away from this event. It's well-planned and executed events like this that restore my faith in this crazy food blogging scene that I've found myself in. I now have seven easy, go-to recipes that I can make for myself as well as for entertaining, that I know will leave me and my guests satisfied and happy, not to mention I walked away feeling so incredibly inspired by this bright new blogger. I encourage you to find your favourite Campbell's Summer Grain side to recreate in your own home, as well as check out Kelsey's blog Happy Yolks for yourself. I'm not just saying this, but Happy Yolks has actually become one of my new favourite blogs thanks to Kelsey's beautifully written and insightful posts, gorgeous photography, and unique recipes. I'm in the middle of a bit of a soul-searching expedition at the moment, laying awake each night wondering "who am I?", "what do I want?", "where do I want to go?" and Kelsey's blog was just the answer I needed to guide me through this confusing, yet thrilling faze of my life. I hope you find it as inspiring as I did. 

Kelsey's Fresh Apricot, Jalapeno, Mint Quinoa Salad recipe recreated in my own kitchen

• Check out the seven Summer Grain recipes that Kelsey developed for Campbell's Canada here.

• Check out Kelsey's gorgeous blog Happy Yolks here.  

Listening To:

Ed Sheeran - No Diggity vs. Thrift Shop (Kygo Remix)

Market Inspired: Caprese Salad

Is there a more perfect sight in the world than a farm fresh, colourful, spontaneously placed caprese salad? Is there a more perfect taste? If there is, I've certainly never seen it or tasted it. With the first of the colourful, multi-sized, farm fresh tomatoes finding their way into local farmers' markets, I've found myself more and more taken by the vibrant, bright colours and big, sweet, and juicy flavours from Ontario's most loved savoury fruit. My newfound love for the humble, Ontario-grown tomato has me so utterly smitten, that I was even moved to change the header on my webpage to reflect this new inspiration. I recently shared a quote that summed up the experience of eating a farm-fresh tomato perfectly: 

"It's difficult to think of anything but pleasant thoughts while eating a homegrown tomato." - Lewis Grizzard

It's true. Not one bitter thought could permeate the blissful barrier of flavour that tomatoes welcome upon biting into. With dancing, colourful tomatoes on my brain last week at the sip & Savour Ontario Farm & Artisan Market, it was an absolute must for me to stop by the Cookstown Greens tent to chat with my new friend John about all the different varieties of tomatoes we are now beginning to see in our province. There was no doubt that I was walking home with a bag of those red, orange, yellow, and purple balls of perfection, to be utilized in the only way I could imagine, paired with Monforte Dairy Water Buffalo Fresco Cheese (similar buffalo mozzarella, but more crumbly and absolutely divine!) as apart of a simple caprese salad. Toss in my best quality olive oil that I got from an olive press in the Golan Heights in Israel, some leaves of fresh basil growing on my kitchen windowsill, and finish it off with a generous turn of fresh cracked pepper, and one of the most perfect sights and tastes in the world (no hyperbole here) is complete. 

Visit the sip & Savour Ontario Farm & Artisan Market webpage to learn more about our growing community market.

Note: I have not provided the quantity of each ingredient, as it is really not needed. When preparing, just remember that each bite should contain every ingredient. I prefer to go a little heavier on the cheese,  basil, and olive oil rather than not have enough.

Ingredients:

small Ontario farm-fresh tomatoes (a combination of different varieties and sizes)

Monforte Dairy Water Buffalo Fresco cheese

fresh basil leaves

very good quality extra virgin olive oil

fresh cracked pepper

Directions:

1. Cut some of the larger and medium-sized tomatoes in half, leaving the remainder of the tomatoes in tact. Tear off pieces of the cheese and place overtop. 
2. Tear the basil leaves overtop and drizzle over enough olive oil so that each tomato gets a slick coating. Finish with fresh cracked pepper. 

Listening To:

Neutral Milk Hotel - King Of Carrot Flowers Pt. 1

Quinoa-Stuffed Butternut Squash: Celebrating Celiac Awareness Month with Campbell's

I was probably in grade five or six when I first learned what Celiac disease was. My Zhada was diagnosed with it, which at the time didn't mean much to me other than less challah at our Shabbat dinners. It wasn't until a few months after that when one of my best friends at the time, Nikki, was also diagnosed with the disease that I realized how much it can affect ones life. I witnessed Nikki's frustration at not being able to eat pizza at parties with all of her friends, or eat her moms amazing Israeli couscous salads that drove everyone wild at BBQ's, as well as watching her give in to temptation, and be faced with horrible, debilitating stomach pains for the remainder of her day. I thought it was so unusual that all of a sudden I knew two people who had this strange disease that was previously foreign to me. Being such a big food lover myself, with my favourite foods at the time being pasta, pizza, baguette, breaded chicken fingers, and pie (I swear I wasn't a fat kid) I couldn't understand how my Zhada and Nikki would be able to happily go about their days excluding these wonderful treats that I had taken for granted my whole life. 

Now it seems you can't go through one day without hearing the words "gluten-free," with a huge spike in the Celiac population in Canada, and much greater access to gluten-free products. Although many people claim to be gluten intolerant (which recent research has shown is actually a fallacy), those actually struggling with Celiac disease have much more serious repercussions to going against a gluten-free diet such as the inability of your body to absorb important nutrients (such as protein, fat, carbohydrates, and minerals) as well as symptoms such as anemia, chronic diarrhea, weight loss, fatigue, cramps, bloating, and irritability. Not fun. 

For the month of May the National Foundation for Celiac Awareness has declared it to be Celiac Awareness Month to spread information, tips, recipes, and more all about the disease that now affects 1 in 133 persons in Canada. To take part in this health-focused month, Campbell's Canada challenged select Canadian food bloggers to help raise awareness for Celiac disease, by creating a unique, gluten-free recipe featuring their newly launched No Salt Added Ready To Use Vegetable Broth (that is of course, gluten-free!). Campbell's generously sent myself and the rest of the bloggers participating their brand new broth for us to play around with, and create something we would be proud to share and serve to our Celiac friends and family. After much thought and research I finally came up with a recipe for Quinoa-Stuffed Butternut Squash with sauteed spinach, onions, sage, ricotta, and Parmesan cheese that I knew anyone (Celiac or not!) would go wild for! This is a great side dish to serve at parties thanks to its large portions and striking presentation, and is a cinch to prepare! 

To encourage readers and at-home cooks to play around with their own gluten-free recipes, Campbell's has been kind enough to provide me with coupons for FREE cartons of their No Salt Added Ready To Use Vegetable Broth for me to give out to my readers! Want to get your hands on some free Campbell's broth? The first 25 readers to comment on this post will have a coupon sent directly to them*!  #CampbellsGlutenFree #promo

*Coupons will only be sent within Ontario.

Ingredients:
1 medium/large butternut squash
olive oil for roasting & frying
1 cup quinoa
2 cups Campbell's No Salt Added Ready To Use Vegetable Broth
1 small onion, finely chopped
1 garlic clove, minced
2 handfuls baby spinach
4 heaping tbsp ricotta cheese
2 sage leaves, very finely chopped
salt & white pepper to season
about 2 tbsp grated Parmesan cheese

Directions:

1. Preheat oven to 350º. Using a sharp knife, carefully cut vertically down the centre of the butternut squash. Rub exposed flesh with olive oil and place, cut side down on a baking sheet. Bake for 40-60 minutes, or until fork tender. Cool until ready to handle.
2. In the last half hour of the squash baking, prepare the filling. Add quinoa to a medium pot and add the Campbell's vegetable broth. Bring to a boil, reduce to low, cover and cook for 15-minutes. Turn off heat and let stand for 5-minutes. Fluff with a fork.
3. In a medium sauté pan, heat about 1 tbsp of olive oil. Add the onion and cook until translucent and softened. Add the garlic and spinach and stir. Cover with a lid and steam for 1-2 minutes, or until spinach has wilted. Remove from heat.
4. Carefully cut a 1/2-inch border around the inside of the butternut squash flesh, and scoop out flesh inside (leaving just enough to allow the squash to stand up and act as a carrier for the quinoa filling). Add the scooped out flesh to the cooked quinoa and combine with a fork while mashing the squash.
5. Add the onion and spinach mixture, ricotta, and sage to the quinoa mixture. Stir to combine. Taste and season with salt and white pepper as needed. Taste again and season once more if needed. Fill hallowed out squash shells evenly with quinoa mixture and top with a sprinkle of parmesan cheese. 
6. Bake for 15-20 minutes, or until re-heated. Serve immediately. 

Listening To:
Misun - Eli Eli

Spring Clean Your Routine!

Though it may not seem like it, thanks to these chilly temperatures and stubborn snow, Spring is here! Before you can even think of spring cleaning your closet (because let's face it, there's no point putting away those boots and winter coat quite yet) take the time to spring clean your routine! Spring is a time of renewal and rebirth, so what better time to take the opportunity to clean up your daily routine by introducing some positive changes that will leave you feeling spectacular inside and out!

1) Start each day with warm water with lemon & positive affirmations

Enjoying a mug of warm water with lemon every morning before your coffee or breakfast is a great way to boost your metabolism and flush toxins out of your system, not to mention kick start your hydration for the day. While you're waiting for the water to boil, make a point of looking in the mirror and talking to yourself (yup, I said talk to yourself!), look into your own face and remind yourself what you are grateful of about yourself and your life. Starting your day with positive affirmations will allow you to start your day on a positive note, and will help you keep that positive energy grooving through you all day long!

2) Resist technology

It's easy to get sucked into the vortex of emails and social media first thing in the morning, especially with so many of us using our phone as our alarm clock. I understand the feeling of wanting to get caught up with what is going on in the world right when you wake up, but this is also a way of stressing yourself out right smack at the start of your day. Resist. Allow yourself to enjoy the first half hour to an hour of your morning. Try starting your day with a few sun salutations, play music, sing (even if you fear driving your neighbors insane), think about what you are looking forward to about the day and not what you fear.

3) Go green

It's amazing how many vitamins and minerals are packed into dark green leafy vegetables, but with a busy and on-the-run schedule, it can sometimes be tricky to find a way to make those green wonders apart of your daily diet. To make sure that I am getting enough dark green leafy veg in my diet each day I always make sure to keep my fridge stocked with lots of fresh spinach, whatever berries I can get my hands on, and fresh or frozen bananas. Making a green smoothie is super quick, easy, and will leave you feeling energized and invigorated! No time to make one during your busy day? Whirr one up the evening before to have ready in the fridge before you head out the next morning. I like to make my green smoothies with one or two big handfuls of fresh spinach, one banana, 3-4 strawberries, a tablespoon of chia seeds, and about 1/2 cup - 3/4 cup orange juice or coconut milk. I promise, you will hardly taste the spinach but it will do wonders for your body!

4) Take time to write

Keeping a diary isn't just for schoolgirls with heart-wrenching crushes. Keeping a journal is a great way to get to know yourself, vent, keep your goals on track, and understand what the heck is going on in that complicated head of yours. Don't let yourself feel silly about writing in it, remember that this is just for you. It's about the process of writing not about re-reading past entries (which we all know can feel incredibly embarrassing). 

5) Sweat

Force yourself to get active in an activity that you enjoy. Dance, run, do yoga or pilates, take a kickboxing class, go cycling, hike, whatever! Just do something that you find fun and allows your body to move and sweat out the toxins trapped within it. Taking part in physical activity will not only help your overall body health, but the health of your mind as well, raising your endorphins and self confidence! How much activity is enough? For lower impact activity you will have to put in more time (60-minutes), for moderate activity you should be putting in anywhere from 30 to 60 minutes, and for high impact activity you can do as little as 20 to 30 minutes. Make sure to get that 20-60 minutes in at least 3 times a week for the best inside and out results. 

6) Scrub-a-dub-dub 

With shorts, skirts, dresses, and bathing suits on the way you want your skin looking its best, so take the time once or twice a week to scrub your body to reveal silky and glowing skin. More and more research is coming to light about the positive effects of dry skin brushing such as its detoxifying effects, how it can help prevent and get rid of cellulite, stimulate your circulation, and more! So how does one skin brush? It's easy! Invest in an all-natural skin brush from a health store, and in the morning before you step into the shower lightly brush your dry skin in a circular motion, starting from your feet and moving all the way up to the top of your neck. If you're not into the idea of skin brushing, why not use an exfoliating scrub. My favourite is an all-natural Olive Wash & Exfoliant that I brought home with me on my trip to Israel a couple years ago. Though you can purchase this scrub online and have it delivered to your home, I bought mine in the olive oil mill where it is made. The scrub, which is made primarily from olive pulp, smells fresh and delicious, leaves my skin incredibly soft and glowing, and has also helped to get rid of my acne (yup, you can even use it on your face as this product is an exfoliant, cleanser, and toner all in one!). If you're on a budget, it's easy to make your very own customized scrub right at home! Simply combine coffee grinds, sea salt, coconut oil, brown sugar, and baking soda to scrub all over your skin while showering. 

Listening To:
Broken Bells - Holding On For Life

Summer Fresh Blogger Tour: Real Food For Real People

When I find a product or a company that I love, I turn into a sort of cheerleader for it. I'm that person that wants to share that love with everyone I know so that maybe that product or company will in some way improve a friend or family members day, whether that means using a face cleanser that leaves their skin free of impurities or a salad that will blow their mind in the flavour and health department. Summer Fresh Salads has been a company that I have been a cheerleader for for years now. Thanks to their ever-growing line of salads, dips, sauces, and so much more that all feature innovative ingredients with a focus on health and wellness, I have been a proud supporter of this Canadian company for changing the way that I snack. Long gone are the bags of chips or high sodium crackers with overly processed dips, as I have welcomed the many variations of hummus, greek yogurt dips, and high in protein and fiber salads that Summer Fresh offers. It's so easy to be let down when you have such high expectations of a company, and let me tell you, after talking with numerous people who have worked with Summer Fresh, my expectations were sky high. So when I had the opportunity to join nineteen other food bloggers in a tour of the Summer Fresh headquarters, including the plant where all of their products get made, I jumped at the chance to see for myself whether or not this company lived up to all the hype. 

As a group of twenty, eager, women food bloggers, it was clear right off the bat that our day was going to feel more like a bunch of gals just hanging out and sharing interests, as opposed to a day of blog work. This immediate female bonding session was thanks to Susan Niczowski, President and creator of Summer Fresh, who led our tour of the Summer Fresh headquarters with a smile on her face, making us all feel so welcome and comfortable with her unbelievably down-to-earth attitude. Susan shared with us her experience going from chemistry student to the president of one of the 50 best managed companies in Canada for seven consecutive years! It all started in 1991 when Susan and her mother felt that there was a void in the market for fresh, healthy, gourmet salads that are accessible for the average consumer to bring into their home. Think about it. I know when I was a kid, you could hardly find any healthy and fresh dips and salads in the grocery store. Now look how massive that fresh dip and salad aisle is, as so many other companies have picked up on Summer Fresh's success. Now, 23 years later, Summer Fresh products can be found in just about every grocery store in Canada (not to mention in the US) and I bet in just about every Canadian home, as well as restaurants, retail stores, caterers and more! As Susan passionately shared with us how the family company has evolved and how their products are created, it's clear to see that they never for a second lose sight of their consumer. Summer Fresh is dedicated to providing their consumers with fresh, quality ingredients and products, that are held to the highest standards and testing, that will make peoples lives easier and tastier! 

I was completely blown away at the companies attention to detail, from their health and safety standards to the way in which their products are packaged, Summer Fresh thinks of it all. To ensure the consistency, integrity, and safety of their products, all of their dips, salads, and sauces are made in small batches, with each batch going through a round of testing in their fully equipped microbiologist operated in-house laboratory, and are made to order. After donning a lab coat, hair net, and safety boots and getting to actually walk through the plant where everything gets made, it appears almost obsessive the way in which they oversee the safety of their products, but really, it's incredibly proactive and brilliant!  I also couldn't believe that many of their vegetables are actually cut by hand, and their roasted red peppers and eggplant are not pre-roasted, but roasted in their "kitchen" to make sure that they are getting that authentic roasted flavour that you would find if you roasted vegetables in your own home. They happened to be roasting eggplant when we walked through the plant, and let me tell you, that smell was fantastic! I also learned that many of their products are kosher (with a separate part of their plant exclusively for their kosher product production), organically certified, and gluten free. 

Spicy Mini Taco Tostadas featuring Summer Fresh Bruschetta

With her laser-cut faux leather dress, bright scarf, killer shoes, and perfect manicure, it was obvious that Susan is girl of my own, the woman loves fashion! This love of fashion is transferred to her products as well, trademarking the phrase "Food is fashion", which explains the way food trends are reflected by the season, just like fashion! You'll notice that the Summer Fresh products you find in stores will change throughout the year as certain ingredients become more readily available, and lifestyles inevitably change. For instance, right now Summer Fresh is focused on the Fall and holiday season as they are beginning to bring out new products that reflect the colder months, as well as simple recipes featuring these products that aid in entertaining during the busy holiday season. After our tour of the plant, we had the opportunity to taste some of these new products and recipes. With the launch of their new Appy recipe collection, which features simple and nutritious recipes for people to serve when entertaining, the staff at Summer Fresh had set up a room as though we were entering a holiday party, with all of the tables beautifully decorated and displaying the various new products and recipes featuring them. 

Butter Chicken Pizzettes featuring Summer Fresh Butter Chicken Cooking Sauce

With everything laid out so thoughtfully, it made it easy to see how I could feature these same recipes when I entertain in my own home. Not only were the appetizers lovely to look at, they were also really unique and absolutely delicious! I truly loved every one, but of course I always have my favourite tastes of the day. Hands down, my favourite taste of the day was the Cheesy Olive Bloomin' Bread featuring Summer Fresh White Cheddar and Parmigiano Dip and Summer Fresh Olive and Tomato Bruschetta (one of their new products). This creamy and savory pull-apart bread was incredibly addictive and had me going back for more, more times that I care to share. Another favourite taste of the day was  the Summer Fresh Mousse Desserts! The individually packaged gluten-free mousses are available in four different flavours including Chocolate (my favourite!) and Sweet Salted Caramel, and are already garnished and presented in delicate little dishes so that all of the prep work is done for you! It's safe to say that I am a little bit obsessed with these creamy, heavenly desserts and will most definitely be serving them up at my next gathering with friends! 

Artichoke & Asiago Carrot Pappardelle featuring Summer Fresh Artichoke & Asiago Dip (Canada's #1 selling dip!)

After spending all day at Summer Fresh I cannot express to you how unbelievably impressed I am with this company. It displayed so much confidence to be able to lead us through every step that they go through in bringing out their products, most notably walking us through their plant. Getting to see first hand how much care they take in bringing out the highest quality products, under the most careful health and safety practices, and their dedication to offering real food for real people gave me so much respect for this family company. One of the biggest things that was clear to me at the end of the day was how much they truly care about their consumers, and aim to make them as happy and satisfied as physically possible, which I feel is a rare gem these days. I feel so grateful that Summer Fresh allowed me the opportunity to learn about how quality products are made in such a hands on way, and left me so inspired seeing this confident, strong, and absolutely lovely woman running this huge, successful business with her family, and after only 23 years! I can honestly say that I have nothing but wonderful things to say about that brand. I am really interested to see how the Summer Fresh brand grows as they pick up on new trends and evolve. I felt good supporting Summer Fresh in the past, but I now feel downright proud supporting such a fantastic Canadian company! 

Listening To:
Arcade Fire - Afterlife