Iced Lavender Lemon Shortbread Cookies

COOKIES
1 cup unsalted butter, at room temperature
¾ cup icing sugar
2 tbsp lemon juice
1 ½ tbsp freshly grated lemon zest (about 2 large lemons)

⅛ tsp salt
⅓ cup cornstarch
2 ½ cups all purpose flour
1 tbsp dried lavender flowers




ICING
1 cup confectioner’s sugar
3 tsp dried lavender flowers
2 tsp freshly grated lemon zest (about 1 large lemon)
1–2 tbsp lemon juice*

*I ended up using a bit more lemon juice. If you don't want it as lemony, then add a little bit of water if needed

COOKIES

1. Cream together the butter and confectioner’s sugar until smooth. Mix in the lemon juice (or extract) and zest. Set aside.
2. Sift together the salt, cornstarch and flour. Add this to the butter mixture and stir until the flour coats the butter but isn’t completely worked in. Add the lavender flowers.
3. Using your hands, lightly rub the ingredients together until the mixture is no longer dry. You will know it’s done when it forms easily into a dough ball. Try not to overwork the mixture or you will end up with tough cookies.
4. Flatten the dough out into a disc and place in a plastic re–sealable bag. Refrigerate for 30 minutes (or up to three days).
5. Preheat the oven to 325° F.
6. Take the fully–chilled dough and place it on top of a piece of parchment. Using a rolling pin, roll the dough out to a thickness of 1/3 inch. Cut into desired shapes with cookie cutters. (This dough barely spreads, so don’t worry about leaving a lot of space between each cookie.) Remove the scraps from between each cookie and re–form into a flat disc. (If dough has become too soft or warm, re–refrigerate it for a few minutes before attempting to roll it out.)
7. Lift up parchment paper and place on top of cookie sheet. Transfer sheet to upper third of oven and bake for about 15 minutes (or until the edges of the cookies just start turning golden on the edges). Allow to cool before icing. 

ICING

1. Whisk together first three ingredients. Start mixing in lemon juice by using one tablespoon at first, then continue adding in only enough to produce a smooth, fluid icing.
2. It is easiest to ice the cookies by dipping the tops into the icing and turning them over onto a wire rack (that has a paper towel under it to catch the drips). The icing will dry on the cookie and not stay sticky.

Serves 20 (approx). Recipe from Montcarte.

Calories per serving: 206
Fat: 9.3g
Cholesterol: 24mg
Carbs: 29.2g
Protein: 1.4g
Source of vitamin A.

These cookies are spectacular! Very easy to make and also beautiful to look at. These cookies are light tasting yet flavourful. However, they are pretty high in sugar and saturated fat, so I would keep them as a once in awhile indulgence;  but this is easily now my most favourite cookie recipe. 

Brown Butter Gnocchi with Spinach and Pine Nuts

16-ounce package gnocchi
2 tbsp butter
2 tbsp pine nuts
2 garlic cloves, minced
10-ounce package fresh spinach
¼ tsp salt
¼ tsp ground black pepper
¼ cup finely shredded Parmesan cheese

1. Cook gnocchi according to package directions, omitting salt and fat; drain.
2. Heat butter in a large nonstick skillet over medium heat. 
3. Add pine nuts to pan; cook 3 minutes or until butter and nuts are lightly browned, stirring constantly. 
4. Add garlic to pan; cook 1 minute. 
5. Add gnocchi and spinach to pan; cook 1 minute or until spinach wilts, stirring constantly. 
6. Stir in salt and pepper. 
7. Sprinkle with Parmesan cheese.

Serves 4. Recipe from MyRecipes.com.

Calories per serving: 289

Fat: 10.8g

Cholesterol: 20mg

Carbs: 40.3g (1.8g fiber)

Protein: 9.5g

Low in cholesterol and sugar. Great source of vitamin A, vitamin C and manganese. Good source of calcium and iron.

This was delicious and quick to prepare. I wasn't sure if the combination of ingredients was going to be enough, but I was wrong, it was very flavourful. A great vegetarian option. 

Blueberry-banana Smoothie

1 ripe banana
½ cup blueberries
8 almonds
½ tsp honey or brown sugar
1 ½ cup skim milk

1. Combine ingredients in a blender/mixer and serve

Serves 1.


Calories per serving: 332
Fat: 5.7g
Carbs: 59.2g (6g fiber)
Protein: 16.2g
Low is saturated fat and cholesterol. High in calcium, vitamin A, vitamin C, phosphorus and riboflavin. Good source of iron.


This is a delicious breakfast smoothie. I love blueberries and it's great to know that they are rich in antioxidants. 

Ajee's Chow Mein

1 pkg chow mein noodles
3 tbsp olive oil
2 cloves garlic
1 medium onion
2 lbs chicken breast or thighs, cut up
1 tsp salt
pinch of black pepper
1-2 weri pepper, diced
2 crowning tbsp tomato paste
2 cups of your favourite veggie mix

1. Boil noodles according the the directions on the package and set aside
2. Heat the oil in a large pot on medium heat
3. Add onions and garlic and cook until golden
4. Add chicken, sprinkle with a pinch of salt and cook until juices run clear
5. Add the 1 teaspoon of salt and pinch of black pepper
6. Add veggies and cook for about 5 minutes
7. Turn heat down to low
8. Add the weri pepper and tomato paste
9. Add half the noodles and mix thoroughly, then add the other half and mix well and serve

Serves 6.


Calories per serving: 685
Fat: 31.8g
Cholesterol: 129mg
Carbs: 45.2g (6.1g fiber)
Protein: 53.8g
Great source of iron and vitamin C, niacin and selenium.

There is nothing better than grandma's cooking, and this is one of my favourite dishes that I learned from her (besides curry of course). This is West Indian style chicken chow mein. 

Potato Leek Soup

3 medium leeks
3 tbsp butter or margarine
3 medium potatoes, peeled and thinly sliced
3 cups water
2 chicken stock cubes
1 cup of light whipping cream
1 cup skim milk
1 tsp salt
1/4 black pepper
dill or chives for garnish

1. Cut off roots an hard leaves from leeks and discard
2. Cut each leek lengthwise in half; rise them thoroughly of the sand
3. Cut the leeks crosswise into 1/4 inch pieces, both white and green parts, enough to make 2 cups
4. In a saucepan over medium heat, in hot butter, sautée the leeks for 5 minutes
5. Add potatoes, water and chicken stock cubes and heat until it boils.
6. Reduce heat and simmer for 30 mins
7. In a covered blender at low speed, blend half the mixture until smooth and pour into a large pot; repeat with the remaining half
8. Stir in remaining ingredients over low heat; cook until it's thoroughly heated and serve 

Serves 12. Recipe from The Good Housekeeping Illustrated Cookbook.

Calories per serving: 113
Fat: 6.1g
Cholesterol: 12mg
Carbs: 13g (1.7g fiber)
Protein: 2.3g
Great source of vitamin A and vitamin C. Good source of calcium and iron.

This is one of my favourite soups! Perfect on a cold day, warms you up to your toes. Make sure to really let it blend in the mixer for that perfect creamy restaurant quality taste. 

Paul's Super Delicious Chicken Salad

Baby romaine salad
Tomatoes
Strawberries
Hard-boiled eggs
Onion
Chicken breast
Ancient mustard
Salt
Pepper
Light caesar dressing

1. In a skillet, cook chicken breast slices in salt, pepper and mustard
2. Combine the remaining ingredients in a salad bowl 
3. Serve salad and lay chicken on the bed of salad

Serves 2. (or more depending on how much of each ingredient used)

Calories per serving: 330
Fat: 15.1g
Cholesterol: 259mg
Carbs: 11g (2.7g fiber)
Protein: 35.8g
Great source of selenium, niacin, vitamin C and vitamin A. Good source of calcium and iron.

Sorry I haven't posted anything in awhile! Paul had made this salad back in October some time. This was so delicious! Very easy to make, as most salads are; this is variant to a previous post back from August. I really like the addition of egg and strawberries.

Pumpkin Spiced Muffins

15 oz pumpkin purée
4 eggs
1 cup unsweetened applesauce
⅔ cup water
2 cups brown sugar
3 ½ cups whole wheat flour
2 tsp baking soda
1 ½ tsp sea salt
2 tsp ground cinnamon
1 tsp ground nutmeg
½ tsp ground cloves
¼ tsp ground ginger

1. Preheat oven to 350°F (175°C).
2. Grease and flour 2 medium dozen muffin pans.
3. In a large bowl, mix pumpkin purée, eggs, applesauce, water and brown sugar until fully blended.
4. In a separate bowl, mix together whole wheat flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
5. Slowly add dry ingredients to the first bowl until completely blended.
6. Pour into muffin trays and bake for 50 minutes.
7. Muffins are done when toothpick inserted in centre comes out clean.

Serves 22.


Calories per serving: 148
Fat: 1.1g
Cholesterol: 34mg
Carbs: 31.5g (1.3g fiber)
Protein: 3.4g

Great source of selenium and vitamin A. Good source of vitamin C, calcium and iron. Low in saturated fat.

When I first made this recipe I had used only 1 tsp of cinnamon and ½ tsp of ginger and had baked a loaf, I found that it was a bit too much ginger for me and I really like cinnamon, so for these muffins I adjusted accordingly. And I am very glad I did, these muffins are super moist, fluffy and yummy with just the right amount of spice. This is a great autumn treat.

Homemade Lamb Leg Steaks

2 large lamb leg steaks
1 tsp butter or oil
1 small onion
1 clove of garlic
1 tbsp of apple cider vinegar
2 tsp rosemary
2 tsp mint
2 tsp brown sugar
½ tsp salt
½ tsp black pepper

1. Brown garlic and onion in butter/oil in large skillet.
2. Add lamb leg steaks.
3. Add apple cider vinegar.
4. Sprinkle half of remaining spices evenly over one side of the steaks.
5. Flip over and sprinkle remaining half of spices on the other side of steaks.
6. Cook for about 10 mins maximum.
7. Serve with your favourite side dish.

Serves 2.


Calories per serving: 518
Fat: 23.3g (7.8g saturated)
Cholesterol: 209mg
Carbs: 8.4g (1.6g fiber)
Protein: 65g
Great source of selenium, niacin, vitamin B12, zinc, iron. Good course of vitamin A, vitamin C and calcium. Low in sugar. 


At first I was afraid I used too much rosemary, but was pleasantly surprised that it turned out pretty yummy. The steaks were really tender and juicy.

Lee Lee's Pesto

3 cups fresh basil
¼ cup coriander
1 fresh jalapeño pepper, seeds removed
¼ roasted pine nuts
½ ground parmesan cheese
½ olive oil
4 cloves garlic

1. Mix all ingredients in a blender/food processor (I used my magic bullet) and have it with your favourite pasta.

Serves 12.


Calories per serving: 118
Fat: 12g (2.1g saturated)

Cholesterol: 4mg
Carbs: 1.1g

Protein: 2.2g
Good source of vitamin A and calcium. Very low in sugar and low in cholesterol. 

I am in love with this pesto, I added a few non-traditional ingredients (jalapeño and coriander) to make it my own. The jalapeño pepper gives it an extra zip. 

Homemade Vegetable Black Bean Chili and Rice

1 can of black beans
1 tomato, chopped
2 mushrooms, sliced
½ cup coriander
1 tsp cinnamon
½ oregano
1 tsp chili powder
1 tsp cayenne
1 dash nutmeg
½ tsp salt
½ tsp black pepper
1 cup rice

1. Mix all ingredients, except rice, and cook over medium heat until done.
2. Cook rice until fluffy.
3. Place chili over bed of rice and serve. 

Serves 3.


Calories per serving: 858
Fat: 4.7g (1.1g saturated)
Carbs: 163.4g (30.9g fiber)
Very high source of fiber and iron. Very low in saturated fats and no cholesterol. Low in sodium and sugar. High source of vitamin A, calcium, manganese, magnesium and thiamin.

This was very easy to make, flavourful and hearty. It doesn't take much to get full and the coriander really accents the whole meal, wouldn't be the same without it. 

Paul's Homemade Mustard Chicken and Salad

2 chicken breasts filleted
5 tbsp old style mustard

½ tsp sea salt

2 cups mixed greens

4 sprigs of fresh basil

1 tomato

1 tbsp fig flavoured balsamic vinegar

1. Sautée Chicken with mustard and salt until cooked
2. Cut chicken into strips
3. Mix greens, basil, tomato and balsamic vinegar
4. Place chicken strips on bed of salad and serve

Serves 3.

Calories per serving: 424
Fat: 13.4g (3.4g saturated)

Cholesterol: 148mg
Carbs: 18.5g (5.6g fiber)
Very high source of  vitamin A. High source of selenium, niacin, iron, fiber, calcium, vitamin B6 and vitamin C.


This is a very easy to make meal that is very flavourful. It's strange how only some mustard and salt can turn chicken into something amazing.

Chipotle-Black Bean Chili

1 tbsp vegetable oil
1 medium onion, chopped
1 medium green bell pepper, diced
2 jalapeño chilies, minced
1 cloves garlic, minced
1 tbsp chili powder
1 tsp cumin
1 tsp oregano
½ tsp ground chipotle
1/8 tsp cayenne pepper
1 can of mexican-style diced tomatoes (14 oz.)
2 cans of black beans, rinsed and drained (16 oz.)
1 cup fresh or frozen corn
⅓ cup of fresh cilantro

1. In a large pot over medium heat, warm the oil.
2. Add the onion, bell pepper, jalapeño, and garlic and cook, stirring often, until the vegetables begin to soften, about 5 minutes.
3. Add the spices, tomatoes, and beans and simmer for 15 minutes.
4. Stir in the corn and cook for 1 minute.
5. Stir in the cilantro and serve.

Serves 4 to 6. Recipe by Kathy Farrell-Kingsley from The Big Book of Vegetarian.

Calories per serving: 578
Fat: 5.1g (1.1g saturated)
Carbs: 103.3g (25g fiber)
Low in Saturated fats. No colesterol. Very low in sodium. High source of fiber, magnesium, potassium, thiamin, calcium, iron, vitamin A and vitamin C.

This recipe turned out great, really simple and filling. Took me less than 30 minutes to prepare and cook. I omitted the corn due to my love's allergy, but somehow I don't think it would effect the taste much. And I didn't find Mexican-style diced tomatoes, so I opted for the herb-style. 

Homemade Vegetable Soup

12 cu. Water

2 ½ tbsp. Sea salt

2 tbsp. Olive oil

1/2 cu. Brown rice

Whole black pepper corn, to taste

Fresh coriander, to taste

Chili powder, to taste

1 Large eggplant

2 Zucchini

4 Carrots

5 Mushrooms

2 Stems of green onion

1 Bunch of broccoli

1. Combine the first 7 ingredients and bring to a boil in large pot on high heat.
2. Turn the temperature down to medium-low.
3. Let it simmer until rice is almost cooked.
4. Cut up remaining ingredients into bite-sized pieces and add to pot.
5. Let it continue to simmer until rice is fully cooked.

Calories per serving: 126

Fat: 3.7g (0.5g saturated)

Carbs: 21.4g (5.8g fiber)

High source of manganese, magnesium, potassium, vitamine A, vitamine B6 and vitamine C

Serves 10

Welcome!

Hello Everyone! I've decided to start a food blog as a way to encourage myself to really understand and enjoy what I eat; and to also really take part in that process by cooking a lot more from scratch with healthy and wholesome ingredients.

I've always really enjoyed food, it's a huge part of my life, meaning it's more than just fuel for my body to me. It's pretty much in my DNA being half Belgian and half Indo-Guyanese. I can't even begin to tell you all the incredibly fantastic food that I've grown up with and have learned from my loving family. It's really funny, but we love food so much, that even while eating we will talk at length about food too. But I also care about my health and being in shape, and sometimes that can be really difficult with all sorts of delectable dishes available to savour, especially living in Montreal! However, with some persistance, careful attention to ingredients, exploring healthy alternatives, and drastically reducing the amount of processed food in my life, I know I can still enjoy food with the same gusto and remain in shape. Not that I won't indulge myself, but I have to keep in mind moderation and remember that indulgences are a treat!

Over the past few months I've been feeling especially sluggish and not in the best shape I've been, which has left me feeling a bit down. After speaking with a couple of knowledgable friends, they recommended I do a cleanse and rethink the way I eat. The cleanse recommended to me was the Master Cleanse, and at first I had HUGE doubts, it definitely seemed pretty fad-like and unrealistic to do. But after doing a lot of research and seeing how my friends had managed to do it, and in fact felt great after, I decided to give it a go. I told myself that I will listen to my body and if this didn't feel right that I would stop. And by all means, I am not here trying to preach this cleanse to anyone, this was my personal decision to do, it's not for everyone. Basically, it's a digestive system cleanse, for 10 days you flush out your body and consume nothing but fresh lemon juice, water, dark maple syrup and cayenne pepper mixed together as means to maintain your minimum energy and vitamin/mineral requirements. You drink as much as you want whenever you feel hungry, and then once the 10 days are done you start slowly back onto solids. Now, if you just go back to the way you ate before (that's if you had a poor diet), this cleanse doesn't do much, I mean the point is to restart and relook at the way you eat. And yes, it does lower your metabolism, however, if you ease yourself back into solids properly and have better eating habits and exercise adequately you will maintain your post-cleanse weight relatively. But like I said, I know it's controversial to some, and therefore I feel this is a personal choice and only recommend that other people do what is best for themselves and to always listen to their body.

So, I've just completed the 10 days today, and tomorrow I start back into slowly consuming solids again. And I must say, I am indeed feeling pretty good. It was a bit tough at first, by day 2 I didn't know if I could do it. I didn't realize that the lack of caffein was going to have a big effect on me, I mean, I never thought myself as caffein dependant, because I'm not a coffee fan and I don't ever feel the "need" for caffein to get going in the morning. But I do consume quite a lot of tea, and I really like milky tea, aka black tea, which has just as much caffein as a cup of joe (sidenote: where did that saying come from?). Needless to say, day 2 was not pleasant, I was fighting a nagging headache, and had to deal with it sans painkillers. But I really wanted to prove to myself that I could do this, so I persevered. By day 4 I was feeling pretty good, I wasn't as lethargic, my tummy was feeling a lot better and I felt clear-headed. In short, I'm glad I did this.

So wish me luck on my new culinary adventure and I hope you will enjoy the ride along with me via this blog. I will post pictures and recipes of all the great dishes I will create and/or encounter from this day forward. Thank you in advance for anyone who chooses to follow and support me and I hope that maybe this will inspire you.