All in Yum

Cauliflower Tofu Burrito Bowl

Cauliflower Tofu Burrito Bowl

Sarah Shoemaker
Recipes, Nutrition, Vegan, Yum

This is a quick and easy week day dish that the whole family can make their own.

What You need:

  • 120 grams Tofu (extra firm, drained and cubed)

  • 1/3 tsp Avocado Oil

  • 1/8 tsp Cumin

  • 1/8 tsp Chili Powder

  • 1/8 tsp Smoked Paprika

  • 1/8 tsp Garlic Powder

  • 1/8 tsp Sea Salt (divided)

  • 1 cup Cauliflower Rice

  • 3/4 tsp Red Onion (diced very small)

  • 1/4 Garlic (clove, minced)

  • 1/4 Lime (juiced, divided, plus additional slices for garnish)

  • 3/4 stalk Celery (roughly chopped)

  • 1 tbsp Cilantro (for garnish, roughly chopped)

Christmas Treats That Are Good For You

Christmas Treats That Are Good For You

Sarah Shoemaker
Recipes, Yum, Desserts, Breakfast, A Good Life

For me, Christmas is all about tradition, family and childhood nostalgia. I really enjoy this time of year when I get to relive some of my most favourite memories as an adult. Christmas is also when I allow myself to indulge in the foods that I don’t normally eat but still enjoy! Eating really well 95% of the time allows me to indulge a bit now and again without too much consequence.

To keep holiday weight gain to a minimum and gastrointestinal issues at bay, see my previous blog for helpful tips to follow throughout Christmas. But, here are a few goodies you can add to your mix that aren’t as rich or sweet but still just as good.

Farro the Ancient Grain everyone should be eating

Farro the Ancient Grain everyone should be eating

Sarah Shoemaker
Recipes, Digestion, Nutrition, Yum

I want to introduce you to an ancient grain that has been around for thousands of years but you don’t seem to hear much about. Farro. This wheat grain originates from Mesopotamia and it refers to not just one type of grain but 3, Einkorn, Emmer, and Spelt, the names are interchangeable and can be used in different countries or regions.

All Farro is wheat so it does contain some gluten and may not be suitable for those how are sensitive or have an allergy to wheat or gluten. However, soaking it overnight and sprouting it can make it easier for digestion.

Before Farro is cooked it looks like a wheat berries and after it looks like barely. The texture is chewy and the flavour is nutty. Farro works well in both savoury dishes like soups, stews, salads as well as porridge.

My Foolproof Way to Roast Broccoli

My Foolproof Way to Roast Broccoli

Sarah Shoemaker
Nutrition, Recipes, Tips and Tricks, Vegetarian, Yum

Fool Proof Delicious Broccoli:

  • Clean, trim and chop your broccoli

  • Drizzle a small amount of good quality unfiltered, cold pressed, organic (if possible) olive oil over broccoli and season with sea salt and fresh cracked pepper and any other seasoning you want, toss all together.

  • Spread over a baking sheet ensuring your pan isn’t over crowded

  • Place in a COLD oven set at 425F

  • When your oven reaches temperature check and leave the pan in for about 5 more minutes depending on how well done your preference is.

  • Enjoy with a whole grain, pasta, salad or whatever you have.

Beets: Not Just Your Gramma's Vegetable

Beets: Not Just Your Gramma's Vegetable

Sarah Shoemaker
Nutrition, Recipes, Yum

All the vegetables are so delicious now its easy to have a plant based diet!

Eating what is in season is important to not only our bodies, but our carbon foot print and our local farmers. Can’t say this enough: SUPPORT YOUR LOCAL FARMERS!!

Beets are one of those vegetables that are so underrated. They just don’t get enough credit.

There are so many different varieties ranging from a run of the mill deep red beet to golden or to a pretty marbled bullseye colour, they are all tasty! And make for an interesting salad when combined together.

When they are small and in the earlier part of their season there is no reason to cook them.

When they are young and tender, eat these guys raw maintaining all of their nutrients.

Shredded Beet and Carrot Salad with Avocado and Roasted Pumpkin Seeds

Shredded Beet and Carrot Salad with Avocado and Roasted Pumpkin Seeds

Sarah Shoemaker
Recipes, Raw, Vegetarian, Yum

Here is a non recipe recipe!! For a fantastic raw salad of beets and carrots.

  • Roast your pumpkin seeds. Tip: roast more than you actually need for this dish and save in a jar in the fridge for later use. Having roasted nuts/seeds on hand ready to go will help you when time is tight and you need to throw a meal together. It’s one less step!

  • Depending on how many people you are feeding grate on a box grater 2-4 beets and 2-4 carrots. Yes beets can stain your fingers but it fades quickly not too worry.

  • In a jar add the juice and zest of a lime, season with salt and add enough good quality olive oil to make a 1:3 ratio of lime juice and oil, shake until combined. Option: add a few red pepper flakes for some added heat if you like, the sweetness of the root vegetables and the heat of the pepper flakes go well together.

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