Fusilli is one of my favourite pasta shapes - the others being macaroni and spaghetti. But fusilli is especially my favourite because of the texture it has and its ability to absorb flavour and hold onto sauce within its crevices. This week's recipe utilizes olive oil, which has a moderate smoke point and mild taste … Continue reading Sun-Dried Tomato & Garlic Fusilli
Avocado, coconut, olive, canola, grapeseed, corn, the list goes on and on. There are a plethora of oils available on the market, but not all oils are treated equally for various reasons. The structural makeup of different oils means that some are more suitable for cooking at high temperatures, and the taste of some oils … Continue reading Which oil should I use for cooking?
One of the most common sources of unnecessary added fats to our meals is sauces, dressings, and spreads. These foods add flavour and mouthfeel, but can also be detrimental to our health if consumed too frequently. Luckily there are some great healthy fat alternatives to these foods. For example, instead of using mayo in a … Continue reading Tempeh BLT
What is fat? Fats are part of the lipid family, which are compounds that are insoluble in water. Fat is a macronutrient made up of three fatty acids bonded to a glycerol back bone. They provide your body with energy, helps your body absorb and utilize fat-soluble vitamins, makes hormones such as estrogen, protects your … Continue reading Back to Basics: Fat
One of my favourite meals to make when I have friends over is pizza - it's easily customizable, quick to make, and everyone gets their own personal pie! This cauliflower pizza crust allows you to have the same convenience of pizza, while limiting the amount of refined grains such as white flour, used in pizza … Continue reading Cauliflower Pizza Crust