Archive for the ‘Recipes’ Category

Vegetarian Enchiladas

Saturday, January 5th, 2013

veggie enchilada


This dish is not only FULL of flavour, it is very healthy and of course contains my favourite…beans.  An easy meal that you can load up with veggies that can be made ahead and heated when you need it? Yes please.  Aaand…Yay Fiber, these enchiladas are full of that good stuff.

You’ll note that one of the vegetables I put in here is Swiss Chard.  As with most leafy greens it’s full of Thiamin, Folate, Phosphorus and Zinc, and is a very good source of Dietary Fiber.  This is why every nutritionist will heavily encourage the consumption of any and all green leaf veggies.  A little tip; the darker green the leaf the more packed with nutrients.  I also like chard because it’s less bitter than kale.

Remember that any of the vegetables you see in this recipe can be substituted for something you prefer.  You could substitute the chard for broccoli, red pepper for green or yellow, skip the mushrooms.  Basically, use your imagination.

Enchilada sauce

  • 398ml (14 oz) can of  crushed tomato
  • .5 tsp cumin
  • 1 tsp chili powder
  • 1 finely diced small onion
  • 2 cloves minced garlic
  • .25 ground celery seed
  • 30ml (1 oz) lime juice

Start by sauteing the onion in a sauce pan on medium heat with the cumin and chili powder until you can really smell the spices.  Then just dump the remaining ingredients in and let it simmer on low heat while you prepare the rest of the dish.  If it tastes a bit bitter I will add a tiny amount of honey until it tastes smoother.

Enchilada Filling

  • 2 med. diced onion
  • 2 diced red pepper
  • 1 med. diced zucchini
  • 4 cloves minced garlic
  • 150g (5 oz) crimini or button mushrooms (really you can use any kind you want)
  • 454 g (1 lb) diced swiss chard
  • 1 pkg. yves veggie ground round (optional)
  • 454 g (1 lb) cooked or canned black beans
  • 1 tbsp basil
  • .5 tsp celery seed
  • pinch of cinnamon
  • 1tsp thyme

In a large skillet, saute the vegetables on medium high heat in the order they are presented above.  Leave each enough time to soften a little before you add the next.  The herbs can go in at anytime after the onions have been done.   Lastly add the veggie ground and the beans,mixing it all together until warmed through. Set this aside off the heat and check on your sauce to make sure it tastes right.

Other Ingredients

  • 225 g (.5 lb) grated old cheddar (or the melty cheese of your choice)
  • 6 tortilla  (I like Ezekiel 4:9 sprouted grain, but you can use plain old flour or rice flour ones)

You are also going to want a medium large Pyrex casserole dish and the oven heated to 350°.  A tip,  the enchiladas should be able to fit closely in the pan.

To assemble, start with a tortilla sprinkle a bit of cheese on (~2 tbsp), then scoop on 1/6th of the veggie mix.  Roll up the bundle and put it in the Pyrex dish so that all the bundles will fit in the dish.  Repeat for all the tortillas.  Cover in the enchilada sauce and bake in the oven for 30 minutes.  Spread the remaining cheese on top and carefully brown it under the broiler. Enjoy.



Tuesday, December 11th, 2012

Every health conscious person says it but I don’t think it’s importance can be overstated.

Drink Lots of WATER.

In winter staying hydrated is particularly important for your skin but we need to get quite a bit of it everyday to stay healthy.  The obvious benefits come with the fact that the human body is almost entirely water and therefore we need to keep replenishing the supply for basic functioning.  People who are loosing weight need lots of water for many reasons, but I’ll give you my top three.

  1. Loosing weight generally involves exercise and therefore we need to make sure we are not dehydrating ourselves when we work out.  Being dehydrated leads to headaches, loss of focus and ultimately constipation and unconsciousness if severe.
  2. Water fills you up.  Sometimes our brains trick us into thinking we’re hungry when in fact we are really thirsty.  By defaulting to drinking water we will probably eat less.
  3. As we loose weight the fat the is melting off of our bodies releases toxins.  Drinking water helps to flush away those toxins so they get out of our bodies quickly and we are not too adversely affected by all that sludge we’ve been storing away.

The recommendations as to how much water we should consume everyday varies a little.  A good average is about 2L or about 9-10 8oz. glasses a day.  I use a 1L water bottle so I know that if I empty it twice I’m getting enough.

Please remember, only water is water.  Juice, coffee, tea or pop don’t count.  If you really want a little flavour then squeeze in some lemon juice or muddle some mint or lemon balm into your water for some variety.


Autumn Vegetable Soup

Wednesday, October 17th, 2012


Well the rains have come and the leaves are changing. We’re bringing in the last of the harvest and staving off the cold with good hot food. Here is a delicious way of getting a belly full of cozy with my nutritionally balanced, hearty soup.

All the veggies in this soup are high in alpha-carotene and beta-carotene which is good for the eyes, cognitive function and cellular regeneration.  You will get a lot of vitamin A and C in this soup, as well as anti-inflammatory and antioxidant properties.  Being chock full of Veggies rich in fibre can’t be bad either.

We all know that Garbanzo Beans (Chick Peas) are high in fibre but recent studies indicate that they are better at blood fat regulation, including lowering levels of LDL-cholesterol, total cholesterol, and triglycerides. Awesome!  Also noted is garbanzo bean consumption will improve control of blood sugar and insulin secretion. Equally important, only one-third cup of the beans per day was needed to provide these blood-sugar related health benefits.


  • 3 medium Sweet Potatoes
  • 2 medium Onions
  • 1 small Winter Squash (acorn or butternut work best)
  • 4 medium carrots
  • 4 large Kale Leaves chopped into 1” strips with the stem removed
  • 1.5L of Vegetable Stock
  • 540ml can of Chick Peas
  • 1 clove minced Garlic
  • 1 tsp Thyme
  • 0.5 tsp ground celery seed
  • 0.5 tsp ground Cumin
  • 0.5 tsp ground ground mustard seed
  • 2 Bay Leaves
  • Salt and Pepper to taste. (Chef Tip: don’t try to salt all at once; the flavour is different when you add some at the beginning and then adjust for more at the end of cooking. So don’t over salt to start.)
  • You can also add Turnips, Celery, Parsnips, Golden Beets, Celeriac, and any other hardy root vegetables that you like.


Peel and cut the raw squash, carrots and sweet potato into 1” cubes. Cut the Onion into large chunks. This is an easy throw everything into a pot recipe. So do just that. Bring it to a boil then turn the heat down to medium low and cook until the vegetables are soft. Add more water or stock if it starts to get too dry. Serve with a fresh Rye bread to compliment if you like.garbanzo bean consumption to improve participants’ control of blood sugar and insulin secretion. Equally important, only one-third cup of the beans per day was needed to provide these blood-sugar related health benefits.