Category Archives: Dinner

Non Potato Cajun Fries

We all love French fries once a while. Crispy, thin, tender inside, with a side of ketchup or mayo. Served either in a brown bag at Five Guys or on a nice plate in a restaurant… I am salivating just thinking of it!

Here is a way to satisfy that potato fries craving without actually having potato fries!

You’ve heard of rutabaga?

Neither had I.

It’s a kind of turnip that, when you chop it, season it and pop in the oven, looks just like potato fries! Much less starchy, just as delicious! But remember, I am in no way to stop having real fries once a while…just not everyday!

This works really well with parsnip as well.

To make a nice batch, you will need:

2 or 3 rutabaga, washed



Cajun Spices

Garlic Powder

2 tbsp Olive oil


1/2 cup Greek yogurt

Garlic powder

Cajun Spices

Preheat oven to 450 F.

Slice your rutabaga in a French Fry form. Fat or slim, it depends on your preference! Just try to make them all relatively the same size. 

Place them in a bowl and add the olive oil. Toss them well so that they all have some oil on them. 

Season with salt, pepper, and of course, the cajun spices and the garlic powder!

Bake for about 30 minutes, or until they  seem ready to you. While they bake, prepare your dipping sauce by adding the spices to the yogurt. 

Serve with the dipping sauce and enjoy!


Grilled Zucchini and Feta

It’s grilling season!!!!!!!!!!!

I love grilling food on the barbecue. It means summer has finally arrived! Everything tastes better when it’s grilled (properly, obviously). Veggies, meat, more veggies… it’s all yummy!

These are amazingly light and delicious, and they are simple to make! The problem with vegetables is that people don’t like them when they’re boring.

Solution: make vegetables interesting! It’s really not as difficult as you think. Roast them or grill them and it will taste like a gourmet meal!

To make enough for 4 people, you will need :

2 zucchinis

1/2 cup reduced salt feta cheese

Salt and pepper to taste

1 tbsp olive oil


Cut your zucchinis down the middle.

Brush with olive oil.

Sprinkle with thyme, salt and pepper.

Let sit for 30 minutes.

Turn on your barbecue. Place your zucchinis on the grill for about 30 minutes, turning halfway through (you may need more time).

When they are done, sprinkle with crumbled feta cheese.

Serve immediately or wait until they are cold!

Enjoy! xx

Seriously Stuffed Sweet Potato

I made this last night and I could not wait to post this recipe. I’m serious. It was one of the most delicious meals I have ever made, HANDS DOWN.

I love sweet potatoes (I love a lot of things in case you didn’t notice that), I love Mexican inspired dishes (and by Mexican, yes, I mean beans and cheese) and I love baked potatoes! It was just clear to me that I simply had to make this after seeing so many people posting pictures of it online.

The big killer in this recipe is the cheese. You’re probably thinking that putting cheese is not healthy at all. Although you have a point, it’s important to remember that there are more and more low fat cheese options out there! Low fat everything is not necessarily good because your body does not fat, but low fat cheese and yogurt are good to go in my book!

This is ridiculously easy to make, but the sweet potatoes need to bake for 50 minutes, so the best thing is to pop them into the oven right you walk in the door after a long day at school or at work.

For 2 people, you will need:

2 sweet potatoes

1 cup kidney beans

1 onion, chopped

2 little sweet peppers, chopped

Cayenne pepper



2 cloves of garlic

1 tbsp. olive oil

1/2 cup low fat Tex Mex cheese

Preheat your oven to 425 F.

Poke your sweet potatoes all over with a fork and put on a cooking sheet.

Bake for 50 minutes or until the potatoes seem tender.

When there is about 10 minutes left to your cooking time, heat your oil in a frying pan and add your onion and garlic. Cook for about 1 minute and then add your onion, peppers, and beans.

Toss them around for about 3 minutes on medium heat.

Add salt, pepper, and cayenne pepper to your liking.

By now your potatoes should be ready!

Take them out of the oven.

Cut them, take some delicious looking orange flesh out of their bodies (gruesome, n’est ce pas?) and put in a bowl. Don’t ever let any sweet potato go to waste! That is a crime against food. Make sur you take enough out to be able to fit your beans.

Fill both potatoes up to the rim and then add the cheese on the top.

If you need more cheese, don’t be shy!

Pop them back into the oven for about a minute to allow the cheese to melt.

Serve with salad.


Dijon Chicken on the Grill

Grilled chicken is one of the easiest things to make, and it’s so wonderfully versatile. You can marinate it or coat it with whatever ingredient you like depending on your mood of the day.

One day, I was in a Dijon mustard mood.

I have no shame in saying that I am a mustard snob. I absolutely hate French’s mustard because once you go Dijon, you never go back.

The taste is strong yet subtle, if that makes any sense at all. It makes the simplest meal taste like it was fit for a king.

Barbecue season is around the corner, so these little guys are a perfect quick dinner for the family! Serve it with salad for a light meal, or with my eggplant fries and salad for a perfect meal.

For 4 people (and some leftovers), you will need:

1 pound of boneless chicken thighs

1/4 cup Dijon mustard (regular and a l’ancienne preferably)

Salt and pepper

Flatten your chicken thighs. 

Coat your chicken thighs with the mustard. You don’t want to drown them in mustard, but you do want to make sure that each piece is nice and covered in Dijon goodness.

Season with salt and pepper and put in a bowl.

Turn your grill on!

Once it is heated and ready, put the thighs on the grill and cook for about 5 minutes of each side (it may be more, but I don’t want you to overcook it! Thighs are more difficult to estimate a clear cooking time). 

Make sure your chicken is not pink when you cut through it and you’ll be fine.  

Once they are cooked, remove them from the grill and serve them immediately.

Enjoy! xx

Sunday Lamb Roast

All those people who say that you must not eat red meat in order to loose weight has obviously not been raised in a Sunday roast household.

Like I have said many times before, the trick is to eat a portion of red meat that is not too big. One serving is 3 ounces, or roughly the size of the palm of your hand. Skip the fat; just cut it off with your knife and voila! You can still enjoy red meat.

I’ve only recently come to truly enjoy the taste of lamb. I think it’s because the taste is more delicate than beef, but I don’t care about the reason…I just love it now!

I don’t eat it everyday, but if I did, I would make this roast once a week. It’s yummy and it makes you look fancy if you cook it for your family or friends!

Served with roasted potatoes or carrots (I have recipes for both of those), it will knock your socks off!

To serve 2 or 3 people, you will need:

1 rack of lamb (6 bones)

1 cup fresh chives

2 tbsp Dijon mustard

1 clove garlic

1 egg yolk


Preheat oven at 450 F with the empty pan inside the oven.

Mix all of your ingredients in a bowl, adding more mustard if the mixture doesn’t seem to stick together well enough.

Take your meat and rub your mixture all over it.

Don’t be shy, you don’t want any piece of lamb to feel naked and left out!

When it is well covered, place it on the pan skin down.

Roast for 16 to 20 minutes.

Remove from the oven and cover with aluminum foil for another 20 minutes.

The crust should be crispy and almost falling off the piece of meat. That’s normal!

Cut and serve!

Enjoy xx


Cinnamon Roasted Carrots and Pears

Long title, I know, but I couldn’t possibly leave an ingredient out!

I made this one night because we had a few pears going rotten and I didn’t want to just throw them out, but eating them raw would have been a little nasty.

So I opened the fridge and thought: “What could I roast with pears?….Carrots! and Cinnamon!” The sweetness of the pear and the cinnamon blend really well together, and the carrots allow the dish to be not too sweet.

And thus was born this wonderful side dish.

I’m giving you the ingredients, but the proportions are really up to you. If you want lots of carrots, go ahead.

It goes really well with chicken or with another roast.

To feed 4 and have leftovers, you will need:

Multi-colored carrots



2 tbsp olive oil

Preheat oven at 350 F.

Cut carrots and pears in medium chunks. You could also leave the carrots whole but they will take longer to cook. 

Combine with oil in a bowl. 

Sprinkle on the vegetables, as much or as little as you want (cinnamon is natural super ingredient, just saying. Don’t be shy).

Bake for about 25 minutes, or until they are tender (or tough) to your liking. 

Serve with main dish.

Enjoy xx

Beet and Feta Salad

I was not always a big vegetable fan. In fact, I really wasn’t. I liked carrots, broccoli,corn and peas. But then I grew up, and I realized just how delicious vegetables can be! I have to thank my mother for that: she always cooked healthy, nutritious meals with at least one vegetable in it or served on the side.

This salad is the fruit of my mother’s culinary imagination, and I have decided to share with you all, with her permission of course.

This salad is delicious with pecans in it, but that’s just an option. It’s an ideal side for beef or chicken, or as a lovely and colourful lunch.

For 4 people, you will need:

4-6 beets

1/2 cup reduced sodium feta, crumbled up




1 tbsp olive oil

Pecans (optional)

First, you will need to cook your beets. You can do so in the microwave.  Put them in a corning ware and heat them 5 minutes at a time. I cannot tell you exactly how long the beets will take to cook because it depends on their size. Go at it 5 minutes at time and pierce them with a fork. Once they feel soft, you can take them out, peel them with a knife, and let them cool.

Now, combine the arugula and the olive oil in your salad bowl.

Once the beets are cooled, dice them and add them on the arugula.

Sprinkle the feta on the top of the salad.

Decorate with pepper. You may not need any salt because feta is quite salty on its own.

Enjoy! xx



Coconut Crusted Chicken

How I came across my inspiration for this recipe is quite funny:

I used to volunteer at a children’s library, which, when it is not toddler rush hour, can be rather quiet. I decided to walk around and look at all the books the lovely library had to offer.

I came across a series of parenting magazines, that, as it turns out, have amazing recipes! This was once of the first ones I saw and I knew I had to try and make my own version. Here it is!

To make enough for 4 people, you will need:

2 chicken breasts

1 tbsp canola oil



1 tbsp garlic powder

1 cup shredded unsweetened coconut

Dipping Sauce:

1/2 cup plain Greek Yogurt


Juice of half a lemon

Preheat your oven to 375 F.

Wash chicken under cold water. 

Cut chicken into strips. Put in a bowl and drizzle with olive oil. Add salt and pepper to your liking and coat your chicken. 

Take a Ziploc bag. Put the garlic powder and coconut in it and shake. 

Now comes to fun part. Put the chicken in the bag of flavour and shake it well, making sure that all of the pieces are well coated. You may need to do this in 2 or 3 batches. 

Bake the chicken for 15 to 20 minutes, turning halfway through. 

To make your sauce, simply add all of the ingredients in a bowl and mix. 

Serve your chicken with a simple green salad. 


Eggplant Fries

Oliver Twist once asked: “Please Sir, may I have some more?”.

Those famous words are all I feel like saying when I finish a plate of these eggplant fries.

French fries, pommes allumettes, frites, papas…. So many languages all trying to show their love for the same dish.

Although I consider pasta as my main comfort food, french fries are not far behind….when they’re well made. There is nothing I hate more than biting into a frie with little taste or worse; when it only tastes of grease.

As much as I would love to say that this recipe came straight from my head, tis not true. It’s actually thanks to a friend of mine. We were walking down the street and she said: “Tonight, I’m having eggplant fries for dinner”. I couldn’t believe what I was hearing. It was like a call from the heavens. I immediately asked her for the recipes, but I forgot it many times. Thankfully, she calmed sent me the recipe over and over again, until finally, I said to myself: “You really must write this down”. So I did.

I literally cannot get enough of these.They are baked with breadcrumbs and parmesan, and they taste wonderful with the dip. Serve them with….just about anything! I literally cannot get enough of these.

The best part? They are RIDICULOUSLY easy to make.

Enough said.


1 eggplant

1/2 cup breadcrumbs

5 tbsp parmesan cheese



2 tbsp olive oil

2 eggs

Preheat the oven to 350 F.

Beat your eggs in one bowl.

Combine flour, salt, pepper, and Parmesan in another bowl.

Cut the eggplants into strips. They can be as fine or as thick as you’d like, but remember: if they thin, they must be baked for less time or they will burn!

Dip your eggplant pieces in the egg and then in the dry ingredients. Make sure you cover them well or they will not be as tasty. 

If you need to add more breadcrumbs halfway, that’s normal. 

Place the eggplant on 2 non stick cookie sheets.

Bake for 20 minutes, flipping halfway. 

While they are baking, prepare your dipping sauce:

Mix 1/2 cup plain Greek yogurt with 3 tbsp of garlic powder.


Curry in a Hurry

Everybody enjoys a good Thai curry once in a while; even the ones who haven’t tasted it love it, they just don’t know it yet. It’s as comforting as a bowl of soup and it has that lovely little Asian kick to it. It is simply delicious; voilà tout.

You’re probably thinking that it must be really hard to make and that if you ever tried to cook a curry, it would taste like liquid soap. Wrong again my friend! This curry recipe is really quite simple, even though the ingredient list is a little long. None of these ingredients are the kind you can only find in Asian grocery stores; I bought mine at a very Western grocery store. Make sure to make enough to have leftovers! It makes a delightful packed lunch for the next day.

There’s a big debate on whether or not coconut milk is good for you or not. The truth is that it has TONS of saturated fat , which is not for your health. That being said, millions of people in the world swear by it, so there definitely are benefits to using it. If you can find light coconut milk, it will make this dish healthier. If not, just don’t make it everyday. That being said, I still consider it as being healthy, so don’t worry too much about it.

Quick tip: if you’re ever wondering what the health benefits of certain foods are, check out Livestrong. It’s a wonderful website that gives you tons of information of various nutrients and exercises! The best part is that there is a list of references at the end of each article, so you know that they’re not making this stuff up!

Thanks to the amazing Nigella Lawson and her cookbook, Nigella Express. She has tons of quick recipes for busy busy bees. It’s an excellent investment!


1 tbsp. vegetable oil

1 tsp. toasted sesame oil (you need this if you want it to taste amazing)

1 onion, chopped

1 ½ tbsp. red Thai curry paste

½ 400 ml can of coconut milk

250 ml chicken broth

2 tsp. fish sauce

2 sweet potatoes, chopped in cubes

1 cup butternut squash chopped in cubes

1 package of frozen uncooked shrimp

1 tsp. lime juice

¾ cup diced mango

Before you can make the sauce, you must let your shrimp unthaw a little if you bought the kind with shells. Here’s how: place your shrimp in a large bowl and fill the bowl with cold water. Let them sit there for 15 to 30 minutes. Afterwards, get ready to have cold hands. Take each shrimp out of the bowl and remove the shell, and then put the shrimp back in the bowl. Yes, it will hurt.

            Heat your oils in a deep frying pan, and fry the onion for a minute. Add curry paste. Next, mix in the coconut milk, chicken stock, and fish sauce. Bring to a boil (wait until you see lots of bubbles); add butternut squash and sweet potato and simmer over the heat for 15 minutes. Make sure the pan is partially covered.

            Drain your freezing cold shrimp, pat them dry and add them in the pan. Now let the sauce come back to a boil. When that time comes, add the lime juice and mango; cook for one minute or until the shrimp are cooked. It is very important not to overcook shrimp because if you do, they will taste like rubber, and your friends will stop coming over. You have been warned.

You have now mastered the art of Thai curry preparation. Place your feast in a bowl, serve with rice or anything that comes to mind, and enjoy!