This Is What I Ate Last Night. What Did You Eat?

Rabbit Salad With A Little Chicken:)

I prepared a whole bunch of vegetables such as, red pepper, beets and carrots. Lettuces such as, kale and spinach. Homemade salad dressing and braised chicken. I put all of the ingredients into their own little containers so that I could use them for many other things during the week. Last night we felt like a salad; I took out a big bowl and opened up all of my little containers with pre cut vegetables and mixed them with the kale and spinach. I topped the salad with chicken and homemade cashew dressing and away we ate, it was delicious, healthy, easy to put together once everything is cut and ready to go and it was fast.

Bon Appetit!

Raw Red Cabbage and Kale Salad

Whole Foods- Raw Red Cabbage Salad

Here you go everyone. My raw red cabbage and kale salad has been in high demand. Cancer preventive, raw enzymes, vitamin C, calcium, immune supportive and anti-inflammatory. What else do you want in a salad? Maybe some protein, a fresh farm hard boiled egg would be a delightful addition to this super duper salad.

Shrimp Ceviche, Mexican Style!

I wanted to keep this little gem all to myself but decided that happiness should be shared! Ceviche is such a great summer dish. It's light, fresh and full of deliciousness. When you travel to Mexico, you will see the Mexicans on the beach with their tostadas and ceviche. Follow their way, they know what they're doing! It will become a staple for your BBQ by the water or a lovely afternoon picnic with my refreshing mojito!

New Baby potatoes With Mint and Sea Salt

Whole Foods- Steamed Baby Potatoes

Tis the season for those little delicious, creamy baby potatoes. I remember one year, being on Vancouver island and eating freshly caught crab and new baby potatoes with fresh mint and sea salt. The weather was perfect, wind just warm and subtle and the sound of eagles flying over us. I'm pretty sure they were debating whether or not to fly down and steal our dinner. It was an unforgettable moment in my foodie mind.

The trick to making a great tasting new, baby potato recipe is simplicity. Less is more. 

ROUXBE

I wanted to let you know about a new and exciting venture I have started with an online culinary school called Rouxbe.  I have joined the Rouxbe Instructor Team and I can't be more excited about it!

My business partner, Barb Thomas from love2eat and I, have chosen to join the Rouxbe team to help educate and reach as many people as possible to promote a healthy lifestyle. We became involved with Rouxbe because we truly believe that in order to nourish ourselves, we need to learn not only WHAT to eat, but HOW we can cook it in simple, exciting, delicious ways.

As you know, Barb and I have been teaching hands on cooking classes for the last five years together, and Rouxbe helps us reach our dream of bringing these cooking and nutrition skills to an unlimited amount of people around the world. 

ABOUT ROUXBE

Founded in 2005, The Rouxbe Cooking School [pronounced roo-bee] is the world's leading online cooking school for cooks of all abilities, locations, and time schedules looking to cook better.

The school captures a professional cooking school curriculum in close-up instructional videos and delivers it over the Internet to home cooks and culinary students in over 180 countries.

Please note that it is anticipated that starting in early July 2012, the site will reach capacity. To ensure that Rouxbe maintains a high teacher-to-student ratio, students will need to join a short wait list after this point, so get your seat now at Rouxbe.com. It’s the least expensive, yet highest quality online cooking school we've ever seen. 

Beet Up Your Liver!

Beets

Beets are one of your livers best friends, they contain powerful phytonutrients that help your liver detoxify harmful toxins. Click on the picture to learn more!

Vanilla, I LOVE YOU!

Want to learn everything you need to know about vanilla? Vanilla beans come from the vanilla orchid. When they are finally picked they are green and  have no aroma or flavour. The very time consuming curing process is what gives them their distinct flavour and aroma!

Ridiculous Quesadilla Con Arrachera

Aaron and I just got back a couple of weeks ago from the Baja California Sur in Mexico and these quesadillas are what I miss. Adding your own healthy toppings to your quesadilla is what makes them sooo delicious. I love to add some cabbage (which is a cruciferous vegetable and helps fight cancer), red onion (contains sulfur, for great looking skin and hair) and  last but not least, beans and salsa verde which gives that great kick and gets your metabolism going.

Eat this before you die, your welcome ahead of time!

Shrimp Burgers with Chipotle and Cilantro Aioli

Today we celebrate mothers day and I can't think of a better way to celebrate this great day than with shrimp burgers and sweet potato fries. A couple of weeks ago I dreamt about these little morsels of deliciousness and I thought today would be the perfect day to bring them alive. I believe in honouring the people that have helped you grow and nurture you with pure love and my mom and auntie have been some of those people. It always feels good to show appreciation to the people that you love and I don't know a better way to do that than by making a yummy dinner.