Quinoa black bean corn salad


great for a crowd and I’m usually feeding a crowd .

Keeps refrigerated for a week- if it lasts😉  


Cook quinoa according to package drain drain and put aside

6 cups cooked and cooled  quinoa ( tricolour or red)

2 cups drained rinsed black beans

2 cups cooked frozen corn

1 1/2 cup chopped onion

2 cups red bell pepper chopped

3 tbsp olive oil

juice of 6 limes

1 jalapeño thinly sliced with seeds

1-2 handfuls of cilantro or parsley chopped

sea salt to taste


MACROS -1 cup per serving




*add more lime juice and or cilantro if you wish


Fresh herbs add flavour to summer salads


I love my herb garden. This year I’m growing basil, parsley,lemon thyme, sage, oregano,coriander and even curry.
Next time you make a salad, try adding fresh parsley and basil to your salad greens. It will brighten things up.

Asian inspired slaw



Cool down with this Asian slaw. No cooking required, make this ahead, keep refrigerated for a few days. Add some protein, keep it simple and quick. When I’m rushed for time I add leftover shredded chicken or store-bought shredded roasted chicken right to this slaw. It pairs well with shrimp and lobster too.
To save time purchase pre-shredded mixed cabbage or slaw and just add the dressing.
Use 4 cups of slaw.
If you have a food processor follow the instructions below.

1/4 head each of red and green cabbage, finely shredded in food processor~ 3 cups total
1/2 cup store-bought broccoli slaw
1/4 cup store-bought match stick carrots
2 green onions chopped
1 tbsp grated ginger(optional)*
1 1/2 -2 tbsp raw honey
2 tbsp cider vinegar
1 tbsp lime juice
Pinch of salt and pepper
Sesame seeds for garnish

Microwave honey for 10 seconds, then add vinegar,lime juice, salt and pepper. Stir to combine.
In a large bowl add the cabbage, broccoli slaw, carrots and green onions. Pour in the dressing and mix. Refrigerate at least an hour.
Garnish with sesame seeds.

Grilled radicchio

Radicchio a member of the chicory family is widely used in Italian cooking.
A perfect side to grilled meat, try grilling radicchio as it transforms its slightly bitter taste to a much milder and sweeter flavour. It’s super easy. Just cut the radicchio in half through the root end, then cut even pieces keeping that root end in tact. One head of radicchio will give you six pieces.

Then simply spray your radicchio pieces with a gmo free cooking spray or olive oil and on medium heat grill each side until it begins to wilt, about 2 minutes per side or less. Plate and drizzle with a few drops of olive oil and balsamic vinegar for sweetness, salt and pepper. Here I’ve added some goat cheese. Alternately,you can also try sprinkling with hemp hearts for added crunch, protein and omega-3’s, or bits of bacon.

Lamb burgers

It’s burger time and yes you’re probably thinking beef but if you like lamb, these guys are a great alternative. I started with a boneless leg of lamb, removed the excess thick layer of fat and ground the meat. You could always ask your butcher to do this for you. This recipe is for just over 2 lbs of ground lamb but feel free to double it. Make the other half into meatballs if you wish.

2 1/4 lb ground lamb
1/2 cup finely chopped red onion
1 large garlic clove minced
1/4 cup chopped fresh parsley
1 1/2 tsp finely minced fresh rosemary
1/2 tsp finely ground chilli flakes or cayenne
2 tsp sea salt
1 tsp freshly ground black pepper
1 tbsp olive oil


Using your hands, combine the ingredients and begin forming patties. It’s best to use a scale for uniformity. These are just under 7 oz. and about 1/2″ thick. Place the patties on a baking
sheet. Using your thumb, make an imprint in the center of each one.


Refrigerate them for at least an hour so they don’t fall apart on your grill.
I like to serve these on a bed of lettuce with 1/2 a roasted red pepper, sliced goat feta and my cucumber yoghurt dip.




Chopped chicken in lettuce cups

Another one of my favorites. This dish is light and flavorful. Try it hot or cold. Either way, it’s sure to please.
Chopped chicken in lettuce cups


6 -boneless skinless chicken breasts(4 oz cooked)
2 tbsp virgin coconut oil
1 large red onion, chopped
4 tbsp grated fresh ginger
3 small red chillies, deseeded and chopped
1 handful of cilantro, chopped
2 heads of iceberg lettuce, split in half and separated into leaves


1/4 cup or more fresh lime juice
1/2 cup or more fresh lemon juice
4 tbsp Thai fish sauce
2 tbsp raw honey, melted
salt to taste ( sea salt or Himalayan natural crystal salt)


Roughly chop chicken breasts then place in a food processor and pulse until chopped.
Heat coconut oil in a wok or large skillet. Cook chicken about 5 minutes until it turns white, breaking it apart so it cooks evenly. Make sure to drain off any excess liquid that comes out of the chicken.
Transfer chicken to a large bowl and add the onion, grated ginger, chillies and chopped cilantro.

In a small bowl combine the dressing ingredients. Toss the chicken with the dressing then season to taste.
To make the lettuce cups, separate the halved iceberg lettuce into leaves.
Place a few on top of each other to create individual bowls.
Spoon the chicken salad into the ” bowls” and serve.

Inspired by Diva Cooking (salads)