Another seafood post, but it’s a huge part of my diet- I love seafood. I first made this recipe in cooking class, and even all the people who had been saying “ew, I hate fish” were eating this! So I hope that you will try it and like it, too! Worcestershire sauce is essentially a sauce made from the extracts of tamarind seeds. It also contains anchovies, garlic, onions, soy sauce, and molasses, although it is available in a vegetarian version (that omits the anochovies), and you can also find …

I think a lot of people will agree with me when I say I am ready to get back to my regular eating routine after the holidays. This year for my blog I really want to put an emphasis on healthy foods, using my holistic nutrition knowledge. I am also going to be posting more of my own recipes, rather than adapted recipes.
To start the week off, I chose to make some scallops- one of my favourite choices for a lighter meal. Scallops are in low in calories and fat, …

I love Japanese food and I go out for Japanese food almost weekly. There are some great local sushi places that are super cheap and produce great food- I’m addicted. Some of my favourites are the crab miso soup, gomae (spinach in a peanut dressing), sunomono salad, california rolls, spider rolls (sushi with deep fried soft shell crab in it) and sesame broccoli salad. Instead of going out tonight (the Canucks are playing, I can’t miss that!) I decided to stay in and create a Japanese inspired meal of my …

Kaeng Khiaw-Waan Kai…or Green Curry with Chicken for those of us who are struggling with their Thai language skills is an absolute must-try meal. When I first arrived in Thailand, I ate a lot of Pad-Thai and stir-fried vegetables or seafood until I discovered this winner. I can’t count how many times I ate this dish over the course of my five weeks in Thailand- I couldn’t get enough! This curry varied from restaurant to restaurant and I tried some with purely vegetable ingredients, and others that had seafood from …

This was an absolutely delicious recipe from the Cookbook of the Month (Giada’s latest). It seems like several things to make but it’s quite easy. The pea puree is one of the best flavours I have tasted recently. It was an extremely refreshing flavour, especially for the middle of winter and I would definately use it in other dishes. The lemon brodetto was nice, but I felt the salmon and the pea puree were all that were needed for a great dish. I served these with Orzo Stuffed Peppers (which …