Sweet Potato NachosGetting ready to watch the game? Add these healthy vegan/vegetarian nachos to your snack list. Your taste buds will love the spices and your palate will appreciate the various textures. By omitting corn chips and dairy cheese, we have reduced the inflammatory component. Using some good fats like walnuts and avocados means we are nourishing the brain, the nervous system and every cell membrane in your body. So have one as a snack or eat 3 or 4 as a meal. You will be surprised how filling they can be. Enjoy!

Spinach Salmon & Sesame SaladThe sesame-ginger dressing on this salad is what makes it so delicious. Make sure to use toasted sesame oil for more flavour depth. I love adding some pomegranates to this salad for extra colour and freshness. However, they may be hard to find so using some dried cranberries is a good substitute. Enjoy this salad at any time of the year! 

Healing Turkey Noodle SoupAnother great way to use up turkey leftovers is into a nourishing wholesome soup. Adding homemade bone broth, turmeric, and fresh herbs, makes this soup gut-healing and anti-inflammatory. Enjoy it on a cool winter night, after a day of skiing, snowshoeing, skating or hiking. 

Gluten-Free Rosemary SconiesThis “sconie” was inspired by a traditional scone recipe that is a favourite in the Desforges-Bell household. In order to satisfy more restrictive diets, we have played around with this recipe to obtain a gluten-free version. The result is halfway between a scone and a cookie, hence the name “sconie”. Enjoy these with your favourite cup of tea as a great afternoon snack. 

Makes 12 servings (or 12 cookies)

Prep time: 15 minutes
Cook time: 30

What you need:

  • 1 1/2 cup all-purpose gluten-free flour
  • 1/4 cup unrefined coconut sugar
  • 1 tsp baking powder
  • 1 1/2 tsp fresh rosemary, chopped
  • 1/8 tsp sea salt
  • 3 tbsp cold butter, cubed
  • 1/2 cup full-fat coconut milk (from the can)
  • 1/4 cup strawberry jam
  • 1/4 cup chopped pecans

What you do:

  1. Preheat oven to 375F. Line a baking sheet with parchment paper and set aside.
  2. In a medium bowl, mix together the dry ingredients (flour, sugar, baking powder, rosemary, and salt). Add the cold butter and cut in with a pastry cutter or a fork, until you get a mixture that resembles a coarse meal.
  3. Add the cream and mix well until the mixture thickens up.
  4. Using a large spoon, scoop some of the mixture and drop onto your baking sheet. Flatten with fingers if necessary to form a thick cookie. Using a smaller spoon, add some strawberry jam to each cookie by pressing into the middle of each one. Top with some chopped pecans. Dust with some extra coconut sugar if desired.
  5. Cook in preheated oven for 25-30 minutes or until cookies are golden brown and firm to the touch. Let cool over a wire rack. Enjoy with your favourite cup of tea!

Bon appétit!

Useful tips:

  • You can use 1/2 tsp of dried rosemary instead of fresh.
  • You can replace the strawberry jam with any fruit jam or jelly.
  • Serving size is one cookie.
  • Refrigerate in an airtight container for a week, or freeze for up to 3 months.

Kale & Sausage Hash

Need a quick and easy meal that is filling and nutritious. Then a hash is what you want. Hash comes from the French term “haché” which means chopped. A hash is basically a mix of meat, potatoes, and any other chopped leftover veggies. In this version, we use organic pork sausage, sweet potatoes, apples and kale. Simple and quick to prepare. Pre-cook the sausages to save on time. 

Soup is a stable in our household. You can mix and match vegetables according to what you have in your refrigerator. Our Fall Harvest Soup is a great way to use up the wonderful variety of vegetables that are available at your local farmers’ market in the fall. Adding an apple to the soup gives it a natural sweet tanginess. This soup can be served as is or pureed.