This 10-MINUTE CREAM CORN CHICKEN RICE is my take of a popular homestyle Cantonese dish (粟米雞粒飯) and my version takes only 10 minutes to make! You also won't be needing a knife or chopping board, either. Sound good? GOOD.

Are you Team White Sauce or Team Red Sauce? Honestly, I have been Team Red all the way, all my life. BUT, this dreamy creamy Springtime White Lasagna almost made me second guess my lifelong allegiance. Plus, I tricked my whole family into eating THREE whole different kinds of green vegetables in ONE meal because of this luscious, roasted garlic cream sauce. I said roasted garlic cream sauce. I just wanted to make sure you read that. 😉 Can you even imagine??! It’s definitely kinda magical.

This amazing Creamy Avocado Pesto Pasta with King Crab (or Shrimp) is a luxurious, creamy pasta dish fit for royalty but is also pretty perfect for a quick meal because it involves minimal cooking and is ready in less than 30 minutes. There is a reason why king crab meat is so beloved by seafood lovers all over the world. Nothing compares to their succulence and sweetness. If you haven’t yet tried, you should find a good excuse to splurge on it to taste for yourself. But for an everyday, less bougie yet still delicious version, shrimp is the way to go in this pasta. The recipe for either option is nearly identical (and I walk you through both in the recipe).

All it took was a delicious cookie. The kind that is hearty and chunky with all my favourite things like seeds and cacao nibs and cranberries and goji berries and tahini (aka my favourite butter of all time until infinity). The kind that promises to be hearty, healthy AND delicious, and actually delivers on that promise. It’s no wonder that I fell in love with it and have made the recipe more than half a dozen times. And in falling in love with the cookie, I discovered and also fell a little bit in love (not in a creepy stalker way … in a respectful admiration type of way) with its creators, Sarah Grossman and Tamara Green, the duo behind Living Kitchen Wellness blog and now their debut cookbook, The Living Kitchen Cookbook, Healing Recipes to Support Your During Cancer Treatment and Recovery.

Do you like the sound of juicy chicken with crispy skin, slathered in a zippy sauce? If so, I have this fantastic 6-ingredient, 30 minutes recipe for you. This easy and flavor-packed GINGER APRICOT CHICKEN recipe came about when I craved a tasty dish to appease my bored taste buds shortly after starting my first Whole30 so this recipe provides options for regular preparation or soy-free / gluten-free versions. This recipe has since become one of our family weeknight favourites!

Any morel lovers out there?! I am so pleased to partner with Green Peace Canada on this blog post to raise awareness about the Boreal forest by way of this wildly delicious Cauliflower Gnocchi with Morel Mushrooms recipe! Easy to make two-ingredient cauliflower gnocchi are tossed simply with sauteed morels, shallots and garlic, and finished with chives and a wee drizzle of nice balsamic vinegar to brighten everything up. This is an elevated dish fit for royalty! Or at least your most favorite dinner guests. The ones who bring very nice wine! ;)

SPOILER ALERT: This dairy-free and vegan chocolate mousse involves NO tofu, NO avocado, NO aquafaba and NO praying that the coconut cream will whip up properly. It is luxuriously rich with that dreamy fluffiness of traditional mousse. It is SUBLIME.

When I set out to make a dairy-free and vegan chocolate mousse, I deep-dived Google and Pinterest and came across a multitude of recipes using one of the four aforementioned ingredients: avocado, silken tofu, aquafaba (brine from canned chickpeas) and whipped up coconut cream. But I really, really wanted to create a version that steered clear of all of them. I wanted a recipe that uses more conventional dessert ingredients AND a fool-proof method, while still achieving a mousse that delivers the same intense chocolate flavor with a billowy texture that slightly melts on the tongue. No compromise.

Remember when I said cauliflower has superpowers? I still stand by that. Especially after this pretty incredible Cauliflower Steak Salad I made. I've made this dish three times in the past 2 weeks and I have had no regrets about it. Not a one. Actually I do have one regret which is that I'm only discovering Sambal Matah now and not sooner. Such a crying shame!

Even though these sauces are simple in their ingredients as well as their preparation, they really elevate a grain or noodle bowl or salad or seared tofu or roasted veggies (or all of these things together in one meal haha!) to another level.  I find that when eating clean and simple foods, it's kinda all about the sauce to take it from ho-hum to super extra extra yummy.  I very much do believe the sauce is king.  That's why I really wanted to share these two go-to sauces with you.  Plus, I've gotten enough DMs on Instagram whenever I make it on stories that I think it's finally time I deliver!  

I'm giddy with excitement this time of the year when holiday season is in full ramp-up mode!  It's my favorite.  I love that the season is about giving to others.  While I don't condone frivolous over-consumption (which is admittedly a huge downside associated with the holidays), I really enjoy putting careful thought into the gifts that I am giving to the special people in my life.  There's a dizzying joy and smug satisfaction when I just know I've found the perfect gift for someone. 

I'm still giving myself pats on the back for the Aesop hydrating cream for my mom / sister, and the fold-able (brilliant!) vegetable spiralizer for my brother-in-law last year.  We won't talk about the socks I gifted my dad tho - he's a hard one to buy for!

'Tis the season for winter squashes!  I love the variety of pumpkins and squashes in the markets now - my favorites being pumpkin pie pumpkins (those small round guys), buttercup pumpkin and when lucky enough to find them, kabocha squash aka Japanese pumpkin.  Good ol' butternut squash is excellent all year 'round too and is particularly loved by my girls.  All of these squash varieties can be used in this recipe.  Choose your favorite and the flavor of it will shine through in this simple yet delicious sauce. 

I am super excited to share this recipe as a follow-up to last week's Everyday Veggie-Loaded Ragu share.  For forever, it was a no-brainer to make a lasagna later the same week I make up a big batch of my go-to ragu.  I literally don't know a single person who doesn't like lasagna, do you?  But when we began limiting dairy and gluten consumption (among other things) at the end of 2016, it seemed our lasagna days were over.  Bye bye.

Or so I thought.

I'll concede that as far as food trends go these days, you're much more likely to see a chia pudding appear on your Instagram feed than a tapioca pudding! You might even say the latter is a little old-school. But to me, this MANGO TAPIOCA PUDDING has a special nostalgia and holds a supreme ranking as far as desserts that delighted me as a child. And as an adult :)

These CHEWY SALTED CHOCOLATE PECAN NO-BAKE BARS are the answer to your cravings for something salty-sweet, chewy, nutty and chocolate-y......buuut still kinda healthy and definitely not tooth-achingly sweet.  They’re perfect for stashing in the freezer for a quick treat. Enjoy a square (or three)!

When I discovered a package of frozen udon in the freezer, I was delighted.  My cravings spoke loudly and decisively.  I knew instantly that I wanted to enjoy it in this easy coconut curry noodle bowl. Since we limit grains including wheat these days, we rarely slurp down any noodles (made from wheat) at home anymore.  I cherished this bowl of udon with my entire being.

Ever since my family moved to a diet with limited dairy, my girls have been begging for mac & cheese.  This is a dairy-free version which satisfies all the cravings for the real thing.  They love it so much I literally have to cut them off before they gorge themselves silly on it.  

I have been looking forward to sharing this recipe for months...I just had to make it a second time to make doubly sure it was a winner.  IT IS.  If you know miso's intense brininess and gochujang's savory pungency, then you might hesitate to believe me that using both of these together in this recipe results in a braised pork roast that is deeply flavorful, yet mellow.  Wonderfully mellow. Believe.

I'm so happy to kick off the new year with a recipe I'm rather excited about as it uses an amazing and wildly flavorful ingredient that is a relatively recent discovery for me - tamarind.   I didn't grow up with tamarind, but I have made up for that lost time by how much I love it now.  Are you thinking what even is tamarind anyway? 

If you've been the New York City, then you've seen the plethora of street food carts selling pretzels or nuts or bagels that fill the streets with their amazing aromas.  But I don't waste my money there.  

Here's a tasty and healthy option for a quick weeknight meal.  Did I hit all the right words...tasty...healthy...quick?!  Not lying, this meal can be made in 20 minutes flat.  We all need more of those in our busy lives.