Asian Detox Soup

In the new year, like most, I am more conscious of my health and what I am putting into my body. I like to start fresh in January and this soup just feels like a fresh start!

This soup is full of nourishing, healthy vegetables as well as other healthy spices and the noodles help keep you satisfied so you're not running back into the kitchen for a snack. The shitake mushrooms are very meaty, and even though I do eat meat, the addition of the shitake mushrooms doesn't make me crave meat at all. If the thought of a vegetarian meal doesn't interest you, thinly sliced beef or chicken or even shrimp will work beautify in this soup.

This soup contains both ginger and turmeric which is loaded with antioxidants. Turmeric has also been known to reduce the risk of cancer - who doesn't want that!?! But best of all, it tastes amazing!

   Asian Detox Noodle Soup

 

 

Makes:6 servings

Preptime: 20 minutes

Cook time:15 minutes

 

Ingredients:

900 ml mushroom broth

6-8 shitake mushrooms (chopped)

4 bunches baby bok choy (chopped)2 stalks green onion (sliced)

1/4 onion 

1 inch sized ginger (grated)

1 tbsp salt

1 clove garlic (minced) 

1/2 tsp onion powder

1/2 tsp garlic powder

pinch turmeric

1/2 tsp chinese five spice

1/2 tsp chili flakes

1/4 cup coconut aminos

1/4 vegetarian oyster sauce 

1 tbsp olive oil 

1 cup rice noodle

handful cilantro for garnish

Instructions:

1. In a large pot, heat oil on medium heat.
2. add onions, garlic. Heat until softened.
3. Add mushrooms and cook until softened.
4. Add coconut aminos, vegetarian oyster sauce, ginger, turmeric, onion powder, garlic powder, chinese five spice, salt. mix well 
5. Add the broth and noodles and simmer for 5-10 minutes or until noodles are softened.
6. Add bok choy and green onions and simmer for 1-2 minutes. 
7. Dish into bowls and add cilantro on top. Serve.

Chai Tea Latte Cupcakes

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You can feel the crispness in the air that is fall.

When the weather starts to change, I immediately want food that is warm and comforting.  And now that I don't have to worry as much about summer's typical revealing clothes, I automatically eat more desserts!

One of my favourite drinks for fall is, hands down, a chai tea latte.  To this day, I can't, for the life of me, understand why anyone would want a vegetable flavoured latte! I can't stand anything tasting like pumpkin - especially that artificial pumpkin flavouring. yuck!

Back in high school, a friend of mine first introduced me to her homemade chai tea, and I fell in love. I love all the warm spicy goodness that goes in to it - cardamom, nutmeg, cloves and my personal favourite, cinnamon, of course. It was only a matter of time before I combined this amazing concoction together to create the perfect dessert.

These cupcakes makes the perfect dessert to any fall or winter occasion. It’s all those warm fuzzy feelings captured in a cupcake.

   Chai Tea Latte Cupcakes
   

Makes: 18 cupcakes

Prep time: 15 minutes

Cook time: 20 minutes

Ingredients:

• 1/2 cup unsalted butter
• 1/2 cup sugar
• 2/3 cup instant chai latte powder
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 2 eggs
• 1/2 cup skim milk
• 1 teaspoon vanilla
• 3/4 cup all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
Cupcake Instructions:
1. Pre-heat the oven to 350 degrees and line cupcake pan with cupcake liners
2. In a large mixing bowl, beat together the butter and sugar until fluffy (approximately 2 minutes).
3. Add the chai powder, ginger, cinnamon, eggs, milk, and vanilla. Mix until well combined.
4. Add the flour, baking powder, and salt until combined. Beat until smooth.
5. Fill the cupcake liners about 2/3 of the way.
6. Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.
Ingredients:
• 2 cups icing (powdered) sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 cup vegetable shortening
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons cold water, as needed
Icing Instructions:
1. In a large mixing bowl, beat together all the ingredients until fluffy.
2. Spread on cooled cupcakes using a spatula or icing tip.

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Refreshing Shrimp Ceviche

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Shrimp ceviche is one of my favourite summer recipes.  It reminds me of vacationing in Mexico with a good strong margarita in hand at the beach. 

When the temperature rises, this is definitely one of my go to recipes. It's light, flavourful and refreshing. It's also great for summer picnics and barbecues.  

You can also make this with scallops or any firm white fish. Since I'm allergic to fish (but not shellfish), I typically make the shrimp version.

Refreshing Shrimp Ceviche
 

Makes: 10 servings

Preptime: 15 minutes

Cook time:2 hours

 

Ingredients:

1 lb raw shrimp (I used small pacific white shimp - 50-60 count)

Juice of 1 lemon

Juice of 1 lime

1/4 tsp salt

1 tomato, diced

1/2 red onion, finely diced

1 jalapeno, diced, seeds removed

handful cilantro, chopped

1/2 avocado, diced

tostadas or nachos

    

 

Instructions:

1. Cut shrimp into 1/2 inch pieces
2. In a large non metal bowl, add shrimp, lime and lemon juice, salt, tomatoes, red onions, jalapenos and cilantro and stir well.
3. place in the fridge for 2 hours to allow the shrimp to "cook".
4. Once the shrimp turn opaque, add the avocado and stir well.
5. Serve on tostadas or with nachos.

My Go-to Chickpea Salad

The Lifestyle RSS

I try to eat a little lighter at lunch and this is definitely my go-to salad. I actually eat this salad a few times a week.

My favourite foods are the ones that are easy to make, which is why I love this recipe. This salad literally takes no more than 5 minutes to make.

It is full of flavour, thanks to the whole grain mustard. 

You may read the list of ingredients and say “mustard??” Don't get me wrong, this is not the yellow mustard you put on your hot dog or hamburger. This mustard is the actual mustard seeds pickled in vinegar to give it a tangy taste - and taste amazing!! There is no need for a dressing or vinaigrette - the whole grain mustard is the dressing.

The whole grain mustard goes so well with chickpeas and tomatoes - trust me!

This salad is perfect on its own or as a side to your favourite meal. The protein packed chickpeas will keep you feeling full for a while - which means less mid-afternoon snacking on candy or chips!

I also love to  make this salad when the girls come over. It's fresh and so healthy! Trust me, once you try this, it will be heavy on your rotation.

My Go-To Chickpea Salad
 

Makes: 4 servings

Preptime: 5 minutes

Cook time:0 minutes

 

Ingredients:

1 can of chickpeas, rinsed well

2 vine tomatoes, diced

1/2 cucumber, diced

2 tbsp whole grain mustard

1 tsp italian seasoning

black pepper to taste

  

 

Instructions:

1. In a large bowl, toss chickpeas and cucumber together
2. Add tomatoes, mustard, italian seasoning and blackpepper and toss again.