Hot Chocolate - Superfood Version! (Paleo, Vegan, Gluten-Free, Whole30 Approved!)

Ever since starting Whole30 (I'm on the 2nd week - woohoo!), I've been finding more unique and creative ways to recreate foods I love. Enter this superfood hot chocolate that I whipped up over the weekend. What's better than hot chocolate on a cold winter's day? How about a hot chocolate drink that's chock full of antioxidants!

In the Kitchen: MINDBLOWING Potato Chips

Yes, I realize that is a bold claim but I am honestly freaking out about these potato chips! In my naive mind, I always believed that potato chips needed to be deep fried in lots of oil but man I didn't realize it was this simple. One of the main reasons why I like to cook my own food is because I like seeing exactly what goes into my food. Being able to control how much salt goes into these potato chips and seeing that all it took was some oil and potato to make some addictingly crispy chips has sold me . I am such a believer in these microwave chips now!!

Honestly, the possibilities are endless. Imagine arranging the potatoes into a spiral shape and them microwaving them to create one large spiral potato chip. You can serve steak on top of that! Or a light salad! Or I'm getting so excited just typing this recipe. 

In the Kitchen: Carrot Cake

This is an extremely old recipe that I've had logged away for a long time. I made this during Easter so yikes, this is definitely a late post. Easter is never complete without a carrot cake with cream cheese frosting. And a delicious cream cheese frosting is the absolutely necessary finishing touch on this classic carrot cake. 

In the Kitchen: Yakisoba

Yakisoba translates to grilled (yaki) noodles (soba) and was originally derived Chinese chow mein. In its most basic form, yakisoba is a classic Japanese street food made by stir frying boiled ramen noodles with a sweet and savoury sauce. Since then, there have been tons of variations but this one is the easiest for my always ravenous family. 

In the Kitchen: Japanese Curry

In the Kitchen: One Pot Pasta - Thai Style!

Last week, I posted a recipe for an incredibly easy dinner using only one pot. This week, I decided do a Thai spin on the recipe.

In the Kitchen: Zucchini Lasagna

I LOVE lasagna but always found it fairly heavy in the carbohydrate department. In this recipe, zucchini replaces the lasagna sheets but the same delicious flavour is still there. You won't even miss the noodle! This lasagna is perfect for winter or summer because the vegetables are very easy to substitute.

In the Kitchen: Rainbow Smoothie

I LOVE drinking shakes as a morning meal. It gives you a natural burst of energy and tastes delicious but is all natural and healthy. The best part about smoothies is that they are completely versatile so this recipe can be switched around a million different ways until you find a fruit and veggie combo you love

In the Kitchen: Coconut Curry Shrimp

This is a quick and easy shrimp dish with the sweetness of coconut milk which compliments the spiciness of the curry seasoning. Serve this over rice or spaghetti noodles.

In the Kitchen: One Pot Pasta

Once in a while, a dish comes along that completely stuns you and causes you rethink all those long hours spent cooking. This is one of them. I mean, it's a one-pot pasta dish. Even when you cook the simplest pasta, you have to use 2 pots (one for spaghetti, one for sauce) but this is extremely minimal clean up and preparation. 

In the Kitchen: Oven Baked Fries

All blogs have their own rendition of oven baked fries so I thought I would jump in too. Read further for tips on how to make the crispiest fries.. without frying them!

In the Kitchen: Spaghetti Puttanesca

Spaghetti alla puttanesca is a tangy, salty pasta dish that consists of 5 main ingredients typically found in Italian cuisine: tomatoes, olive oil, olives, capers and garlic. This pasta dish is considered a classic, although it has only surfaced recently.

Fun (and somewhat vulgar) fact: puttana literally translates to w***e which makes this dish, spaghetti of the w***e. People have come up with interesting theories about the origin of the name: luring customers in with the smell; the dish can be assembled quickly; can be shared between two clients and so on. There is also the possibility that the name simply comes from another Italian word, puttanata which translates to rubbish. I prefer to think it's from the first root word..makes it more fun :)

In the Kitchen: Infallible Waffles!

I absolutely love homemade waffles. Something about using the waffle machine and getting to dress the waffle to your liking makes me really satisfied (don't judge me!). The fact that you're only paying a fraction of the price is pretty sweet too ;)

As for the batter.... have you found that sometimes the batter is good, sometimes its bad? This recipe is perfect (and has never failed me once)! Trust me, you will never buy boxed waffle batter again.

In The Kitchen: Mushroom Ragout and Creamy Polenta

I love beef ragout but always felt that it was a bit too heavy for a weeknight dinner so I gravitated towards a vegetarian spin off using mushrooms in place of the meat. Great hearty and meat-free dinner!

In the Kitchen: Wild Mushroom Soup

Mushrooms are seriously the most underrated kitchen ingredient. They are filled with umami flavour and when time is taken to really coax these flavours out, you are left with a luxurious soup base.

In the Kitchen: Skinny Turkey Chili

Follow my blog with Bloglovin

This week has been so incredibly cold and what is better on a freezing cold day than a steaming hot bowl of chili?

In the Kitchen: Oatmeal Lace Cookies

These delicious cookies are thin, light, crisp and chewy and made with surprisingly basic ingredients. Cookies have an unfortunate reputation for being high calories and a heavy indulgence but this recipe is much lighter at only 33 calories per cookie!

In the Kitchen: Skinny Vegetable Pasta

Adapted from Skinny Taste

Vegetable Cream Pasta
A light pasta dish loaded with vegetables! Perfect dish for both winter and summer (more so, summer when tomatoes are at their peak!)

I like to add a little Tabasco or Sriracha to add a little kick but if you are not a fan of spicy food, you can omit the red pepper flakes and any spices all together. This recipes takes little to no time to make so it is great for university students!

In the Kitchen: PB & Banana French Toast

An easy and delicious way to give you a boost of energy at the start of your day!

In the Kitchen: Creamy Avocado Pasta

The local supermarket is going experience an avocado shortage pretty soon. First thing you have to know is that I LOVE avocados. I can eat them plain, with salt and pepper, or just with sriracha, they're delicious any way. Needless to say, when I stumbled upon this recipe for an Avocado cream sauce, I was ecstatic!

This is actually the easiest sauce I have ever attempted... the pasta boiling took longer than this sauce! And - bonus - it's healthy!

Adapted from Chocolate and Chillies

Creamy Avocado Pasta