Roasted Vegetables

Roasted vegetables are one of my absolute favourite dishes in the fall and winter, or anytime really. It’s warm and comforting (which I’ve certainly needed a lot this winter!), and it’s so quick and easy to prepare, with almost no extra work needed for spicing or flavouring because roasting the vegetables brings out all their wonderful natural flavours, that are really just delicious on their own. This is one of my favourite roasted vegetable dish, but there are so many others out there. Root vegetables work great for roasting, (potatoes, carrots, beets, parsnips, turnips, sweet potatoes, red onion, etc.) but I like to use other vegetables  (peppers, brussels sprouts, broccoli, spinach, squash, zucchini, cauliflower etc.) as well to mix it up.

roasted vegetables

Roasted vegetables work great as a side dish, but I also love experimenting with the addition of different beans and nuts to add protein to make more of a complete meal (possibly paired with a salad), and to add some variety in taste and texture within the dish. Lentils and walnuts are excellent in roasted vegetable dishes, but chickpeas, white beans, pine nuts, slivered almonds, pecans all go great too! This recipe is debatably even better with 1/2 a can of lentils, so don’t be afraid to try!!

roasted vegetables 2

Warm Roasted Vegetables for Cold Winter Days


  • 5 golden beets
  • 2 medium sweet potatoes
  • 2 large carrots, or about 10 miniature
  • 1/4 large red onion
  • 3 cloves garlic
  • 1 tablespoon olive oil, mixed with 1/4 cup water
  • 1 medium-large turnip
  • Handful of fresh herbs (I used basil and thyme)
  • Pepper, to taste
  • 1/2 can of lentils (optional)

1. Preheat oven to 350 degrees.
2. Thickly slice onion. Chop beets, potatoes, and carrots into about 2cm cubes.
3. Toss chopped veggies with garlic and water mixture, and pour into baking pan. (The water should sit about 1/2 inch at the bottom of the pan, so adjust accordingly)
4. Top veggies with fresh herbs, and roast in oven for 30-35 minutes, or until soft and cooked through (I use the fork test). For best results, turn vegetables after 15 minutes, and place back in oven.
5. Season with ground pepper to serve.


Curry Amaranth and Vegetable Stuffed Carnival Squash

T’is the season of the squash! It seems everywhere I look I’m finding all sorts of stuffed squash recipes, so I thought it was about time I posted my own. Stuffed squash is incredibly easy and simple to make, and there are endless ways to mix and match through spicing, vegetable combinations, and different grains and nuts. It’s a great meal to make when you don’t have a meal already planned, as its super easy to adjust based on what ingredients are available to you. (The amaranth could easily be swapped for cous cous or quinoa, and the veggies could be adjusted accordingly). Pair it with a salad, or even just eat is as a complete meal, and you are good to go!

stuffed squash 2

This was my first time trying  carnival squash (fresh from the farm!), and I was very pleased. I originally bought it for it’s prettily striped rind for decoration on my counter, but I knew I should eat it eventually. It does taste quite similar to butternut squash, but with a little less sweet, nuttier flavour. Although I’m no squash expert, I’ve read that choosing a squash that’s heavy for its size is the way to go, and it worked out great for me! So I’d definitely recommend keeping that in mind when choosing your own.

stuffed squash 1

A lot of recipes ask for vegetable broth for cooking the grain in, but even the low sodium varieties are often still very high in sodium. For added flavour without the use of vegetable broth or bouillon, I  like to saute my veggies in the pot I plan on using to cook my grain in, and add my water and grain right in once they are cooked. This way the grain can really absorb the flavours of the veggies. The walnuts were originally added as a garnish and weren’t going to be a main ingredient, but I ended up adding more once I took a bite because they added so much to the dish. So don’t skip out on them! Also, don’t feel the need to follow the recipe strictly, I just used vegetables I had in my fridge. It will work well with most vegetables (as long as you like the kinds you use!), so just use this as a guideline. :-) Happy squashing!

Curry Amaranth and Vegetable Stuffed Carnival Squash

Serves 3-4


  • 1 medium sized carnival squash
  • 1 cup dry amaranth
  • 1 1/2 cups water
  • 1/2 tablespoon extra virgin olive oil
  • 1/4 cup broccoli
  • 1 leek
  • 1 red pepper
  • 1/4 red onion
  • 1/4 cup walnuts, chopped
  • 1 tablespoon minced garlic
  • 1 tablespoon curry powder

1. Preheat oven to 375 degrees. Cut off top of squash, remove seeds, and scrape clean. Place face down on pan with 1/4 inch of water. Bake for 20-30 minutes, or until soft.

2. Chop up broccoli, leek, red pepper, and red onion. Saute chopped vegetables with minced garlic and olive oil in a medium sized pot over medium-high heat. Once cooked, add curry powder, water, and amaranth, cover, and let simmer over low heat for 15-20 minutes, or until all the water is absorbed.

3. Once the squash is cooked, remove from the oven. Spoon amaranth mixture inside squash, packing it down with the back of a spoon. Cut squash into desired amount of servings (the amaranth mixture should stick if packed tightly). Note: There may be extra amaranth. I just packed the extras away in the fridge to use the next day.

4. Sprinkle with chopped walnuts to serve and enjoy.

Warm Spring Salad Served Cold

All day yesterday I was looking forward to dinner. It was one of those days where I had decided what I was going to make for dinner, before I had even thought about what to have for breakfast. This obviously lead to high expectations when dinner actually came, but because this recipe was adapted from a recipe on my all-time favourite recipe blog,, I knew it would exceed these expectations! I’ve been following Angela’s blog for over a year now, and I have fallen in love with every single one of her recipes that I have tried–and there are still many more I hope to try! This salad recipe is adapted (only slightly) from her Warm Spring Salad. Even though it’s not spring, I came across this recipe and just knew I had to make it for dinner. Maybe eventually I’ll get the hang of cooking in-season…

Warm Spring Salad Served Cold

I changed the dressing to a raspberry-lemon balsamic vinaigrette because I had just bought some fresh raspberries from the farm (yum!), and the dressing turned out super spectacular! I was really impressed at how easy and simple, yet so flavourful it was. I thought the raspberries complemented the strawberries nicely in the salad, and the lemon added a subtle tartness, which was also quite nice. I also used edamame beans instead of peas, red onion instead of leek, and served the entire salad mixture cold over a large bed of spinach, instead of hot out of the pan. This salad easily wins the salad of the week award!

Warm Spring Salad served Cold 2

Warm Spring Salad Served Cold

Makes Two Large Servings- With Leftover Dressing

For the Dressing

  • 1/3 cup balsamic vinegar
  • 1/8 cup Extra Virgin Olive Oil
  • 1/8 cup lemon juice
  • 1/2 cup fresh raspberries
  • 2 tsp agave nectar, or liquid sweetener of choice

For the Salad

  • 1 1/2 cups cooked quinoa
  • 15 asparagus spears, lightly steamed and chopped into 2 inch pieces
  • 10 fresh strawberries, sliced
  • 1/4 medium-sized red onion, sliced
  • 1/2 edamame beans
  • 4 cups baby spinach

1. Combine dressing ingredients in a blender and blend until combined. Set aside.
2. In a large bowl, combine cooked quinoa, asparagus spears, strawberries, red onion, and edamame beans until well mixed.
3. Split quinoa mixture over 2 plates, each with 2 cups of baby spinach.
4. Drizzle with 2-3 tablespoons of dressing and enjoy!

Veggie-Packed Spaghetti Squash Comfort Bowl & Netflix

Today was a long day. And it was raining. And all I wanted when I finally got home was to snuggle up in blankets on my couch to watch Netflix while eating a hot bowl of something yummy. So I immediately got to work in the kitchen to work some magic, and oh how magical it was! The idea for the dish actually originated when seeing a spaghetti squash on my counter out of the corner of my eye while scanning my fridge. The same spaghetti squash that had been there for probably close to a month. Immediately I knew it was time to crack er’ open and see what could be salvaged.

 Now one thing that never fails to shock me is the shelf life of spaghetti squash, or any type of squash for that matter. Obviously they will last a lot longer than your average cucumber or tomato, but I always find that when I finally get around to using one that’s been sitting out for a very long time, I usually expect it to be mostly compost-worthy. But once I crack it open I’m always amazed to see that it’s still completely fine and good to eat! And oh how good it was…

I started with the spaghetti squash, because they do take a little while to cook, and then just let my little heart (and big tummy) take control for the rest. Other than the cooking time for the squash, it’s very fast and easy to prepare. I filled half the squash and just used it as my bowl, but I also ate a whole lot more than I would suggest for an average serving. Letting the veggies simmer for a bit let all the flavours combine and mix together as they cooked, so it really fit the “comfort bowl” category quite well in my opinion. The fresh herbs also add a ton of flavour to the dish, so I wouldn’t recommend skipping them.

Veggie-Packed Spaghetti Squash Comfort Bowl

Makes 4 small, or two very large servings


  • 1 spaghetti squash
  • 1/2 can diced tomatoes
  • 1/4 white onion, chopped
  • 1 small broccoli floret
  • 4 cloves garlic
  • 1/2 can chickpeas
  • 2 cups spinach
  • 1/2 red pepper, chopped
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup fresh salsa
  • 4 basil leaves
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons fresh rosemary, chopped
  • Pepper, to taste

1. Preheat oven to 400 degrees Fahrenheit. Split spaghetti squash in half lengthwise, and scoop out insides with a spoon. Place halves face down on baking sheet with one inch of water, and bake for 25-30 minutes, or until outside is soft when touched with a fork.

2. While spaghetti squash is cooking, sauté onion and red pepper in olive oil and garlic in a medium-large sized skillet over medium heat.

3. Meanwhile, boil broccoli in a small pot over the stove. Once partly cooked, strain water and add broccoli to onion and red pepper.

4. Once broccoli, onion, and red pepper are tender, add diced tomatoes, chickpeas, salsa, and fresh herbs, and reduce to low heat. Cover and let simmer for 5-10 minutes. Add spinach about 5 minutes before taking the spaghetti squash out of the oven.

5. Take spaghetti squash out of the oven, flip upright, and let cool until manageable to touch.

6. Using a fork, scrape the inside of the squash into spaghetti strands. Add desired amount of vegetable mixture on top, season with pepper to taste, and snuggle up in blankets to enjoy!

Balsamic Portobello Mushroom with Apple Walnut Salad

Today was one of those days where after a good long day of both working and working out, I feel super content and satisfied. I was quite productive throughout the day (even getting my entire kitchen sparklingly clean!) as well as energized and motivated at the gym reaching a new personal best for myself in spin class! It’s just one of those days where nothing particularly exciting happened, yet I’m headed off to sleep with a mega smile and a noonecanruinmymood sorta feeling. Oh how I do love these kinds of days!

Now, for me anyway, a great day like this absolutely must finish off with the same standards when it comes to dinner. So creating a meal to satisfy my hunger and my superb mood of the day was my challenge tonight, and twas accepted and oh was it ever highly achieved! This meal was so light and flavourful, yet it hit the perfect spot after a tough workout.

Both components of this meal were extremely fast and easy to whip up while absolutely not sacrificing flavour, so it’s a perfect weekday meal after a long day! I was super excited to share the recipe the entire time I was trying to savour it (but really inhaling it because I was so hungry) ;-) So I hope you’ll give it a try and enjoy it!

Balsamic Portobello Mushroom & Apple Walnut Salad

Makes two servings

Balsamic Portobello Mushroom 

  • 2 Portobello mushrooms
  • 1 tbsp extra virgin olive oil
  • 1/2 tbsp balsamic vinegar
  • 1/2 tbsp water
  • 1/2 tbsp garlic
  • 2 teaspoons dijon mustard
  • 2 teaspoons lemon juice
  • 1 tsp pure maple syrup
  • 1 tsp ginger
  • Pepper, to taste

1. Combine olive oil, water, balsamic vinegar, garlic, mustard, lemon juice, maple syrup, and ginger together in a small glass and stir well.

2. Using a rubber brush (or just a spoon), brush 3/4 of the marinade on the bottoms of the mushrooms.

3. Let sit for 10-15 minutes.

4. Place mushrooms face down onto barbecue.

5. Brush the rest of the marinade on the tops of the mushrooms.

6. Barbecue until soft and tender.

7. Sprinkle with pepper, to taste, before serving.

Apple Walnut Salad

  • 3 cups fresh baby spinach
  • 3 green onions, chopped
  • 3 tablespoons unsalted walnuts, chopped
  • 1 small royal gala apple, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon water
  • 1/2 tablespoon apple cider vinegar
  • 1 teaspoon dijon mustard
  • 1 teaspoon sugar

1. Combine spinach, chopped onions, and chopped apple in a bowl.

2. Mix together olive oil, water, apple cider vinegar, dijon mustard, and sugar in a small glass for the dressing, and pour on top of salad.

4. In a small pan or pot, roast walnuts over the stove on high heat, stirring constantly to avoid burning.

5. Sprinkle roasted nuts on top and enjoy!