Avocado Chocolate Chip Cookies

Everyone who cooks with avocado understands the plight of trying to guess the perfect ripeness. You can buy them at almost-perfection and hope for the best, or go from green and wait for the day when they feel just right. More often than not, I overshoot and wait too long, leaving me with a bowlful… Continue reading Avocado Chocolate Chip Cookies

Balsamic Roasted Brussels Sprouts

Brussels sprouts are a newfound glory in my life. Neither of my parents will eat them because they grew up hating them so much, so I’d never really tried them until a year ago when I tried roasting the individual petals and burnt them all (not a great introduction, but it was my fault, not… Continue reading Balsamic Roasted Brussels Sprouts

Easy Vegan Udon Soup with Ginger Miso Broth

Copycat recipe time! Thug Kitchen has provided me with hours of entertainment and some great meals, and they didn’t let me down on this one. Full disclosure, my boyfriend did most of the cooking on this one, and for once I was the one helping with prep. Sometimes it’s best to get back to basics.… Continue reading Easy Vegan Udon Soup with Ginger Miso Broth

Nacho Fries (plus a look at the T-Fal Actifry)

I’m generally a healthy person, but I’d be lying if I told you I didn’t love fried food. It gets out of hand sometimes. I was talking to a coworker of mine the other week about cookies (what else do I talk about), and she brought up that she made shortbread with her grandma—some of… Continue reading Nacho Fries (plus a look at the T-Fal Actifry)

Orange Fennel Salad with Hazelnut-Basil Dressing

Fennel is a newly developed favourite for me. It meets all of my criteria for my grocery list: it’s cheap, it’s healthy, and it’s versatile. It’s taste isn’t bland but it doesn’t over-power other ingredients. It can be eaten raw, fried, roasted…ok, you get the point. I like it. This recipe is great for lunches… Continue reading Orange Fennel Salad with Hazelnut-Basil Dressing

Asian Marinated Portobello Mushrooms

These mushrooms are a super-easy make ahead dish that you can keep throughout the week for lunches and dinner. The ingredients are simple—all you have to do is mix everything together, let the mushrooms soak, then grill them. You can put these sliced up in a rice bowl, on an open-faced sandwich and on the… Continue reading Asian Marinated Portobello Mushrooms