First of all, Happy Holidays! It has been quite some time since I have posted anything here on Health is Happiness. It is something I think about every day and get asked about almost every day. I put blog work on hold for a little while to focus on some other things, as I mentioned earlier this year.
I am excited to get back into creating, and sharing delicious healthy recipes with everybody. Just because I haven’t been photographing my food doesn’t mean I haven’t been creating deliciousness in the kitchen.
The seasons have changed twice as my last post was in late spring. The beautiful summer weather is now a distant memory. Fall has come and gone and we are well into winter. Although, besides one massive snowstorm here in Montreal, we haven’t had too much to complain about weather wise. What I do love about colder weather is the food it makes you want to eat. Hearty and warming foods that fill your belly! These are some of the dishes that I love to create and cook. Dishes like this Iranian Legume Soup from Ottolenghi’s new book Plenty More that came out in October. One of the many new cookbooks I have added to my collection since my last post. Continue reading
Vegan Risotto? I know a lot of you may be skeptical, but give it a chance. On top of the lack of cheese and butter that traditional risotto is made with this one is made with short grain brown rice! Vegan mushroom risotto with brown rice. “Can’t be good” you are probably thinking to yourself, especially if you don’t like mushrooms.
Well it is! Take it from someone who would not even eat mushrooms as a child. It’s a delicious dish made with healthy short grain brown rice, meaning you can feel good about eating it! Serve it with some steamed kale on the side and you really have a healthy and first rate meal.
Making risotto is not difficult, although it does take a little bit of time. I personally find the process quite relaxing. The more love you put into your risotto, the yummier it will be. Continue reading
Winter is still here, no one can deny that. Some people I know struggle with winter, while others I know love it. I am somewhere in between. There are days that I curse winter, and others where I am amazed by its beauty. Although I can’t deny the allure of warm weather all year round, there is much to be appreciated about winter. One of them is making and eating heart warming stews like this black bean, yucca and plantain stew.
This particular stew creation came about because my girlfriend and I were obsessed with making a particular recipe over and over again, because it was so delicious, pretty easy to make, and always provided us with plenty of leftovers for lunch.
Macaroni and cheese, a not so healthy North American classic. A dish that brings up childhood memories for many of us. I wasn’t really a Kraft Dinner kid like so many from my generation. I probably ate it at friends’ houses more than at home. I do have memories of visiting my grandmother in England, and enjoying her homemade macaroni and cheese. Delicious! This vegan macaroni and cheese recipe is from a book called Isa Does It by Isa Chandra Moskowitz.
The truth is I am way behind on posting this recipe for baked stuffed squash. I first created the recipe around thanksgiving time while experimenting with festive holiday meals. If I recall this is what we ate at Thanksgiving. We loved it!
I wasn’t able to take pictures when I made it the first time, but made it again before Christmas and am now getting around to sharing it with you. A little late for the holidays, but I promise it will be just as delicious.
Happy New Year everybody! It has been quite a while since my last post. Hopefully you enjoyed the holidays with friends and family, and are excited for 2014!
I certainly am! So many projects and ideas to bring to life. Looking forward to sharing them with you.
If eating better is one of your resolutions for the new year, you may want to start with this oven roasted bbq style tempeh. Some of you live in warmer climates where you can still use your barbecues, but here in Montreal we are in a deep freeze. Even if you are still grilling, I find baking tempeh in a sauce is the best way to get it to soak up flavor.
This simple dish of sweet roasted tomatoes with spaghetti squash is a perfect marriage of summer and fall. It represents the transition of the seasons, the fresh tomatoes marking the end of summer. This is the same time of year when the farmer’s markets are flooded with a vast array of different kinds of squashes, marking the arrival of the cold weather.
The sweet tastes of summer joining together with the comforting taste of fall. Both sweet and even sweeter together, flavoured very simply with garlic, a little thyme, salt and pepper.
This dish is very easy to make, but roasting the tomatoes does take a couple of hours. This is the perfect time for reading a book, watching a movie, or going for a refreshing fall walk. Use the time to do something you really enjoy doing. Take a break! We don’t always need to be rushing around. Continue reading
I am back! It has been quite some time since I last posted. Probably the longest I have gone without posting since starting Health is Happiness. I spent the last month or so dealing with finding a new apt and moving. I am extremely happy to say that I am settled and back to creating delicious meal to share on the site!
For those of you that have moved before you know what it’s like. Your everyday routine gets thrown out the window and your life can feel like it’s a little all over the place. One of the meals that kept me a float during the whole process was rice and beans. It was so easy to throw together in a hurry and is delicious!
This quick and easy red beans and rice recipe is by no means a 100% traditional or authentic rice and beans recipe. Caribbean and South American countries have different versions of this classic dish. Rest assured this recipe is equally delicious, nutritious and comforting.
There are different types of beans, and a variety of spices used. The beans are small red kidney beans. They aren’t as easy to find as the large ones. Most ethnic grocery stores will carry them in canned and/or dried form. Although I generally prefer and recommend using dried beans, I always keep a variety of canned beans on hand. Continue reading
Stir Fry has to be one of the most popular weekday meals around. Everyone seems to make a stir-fry. Even people who don’t really cook.
A common answer to the question “what did you have for dinner last night?” seems to be, “oh, just stir fry.” Well your answer the day after making this recipe can be, “a kick-ass stir fry you need to try!”.
Many people can’t imagine a stir fry without some kind of meat or seafood, but this vegetable stir fry recipe will change that. What’s the secret? The sauce of course. An almond butter and sesame seed sauce that is sweet, spicy, salty, and tangy. Continue reading
This is the second recipe that was inspired with thanks to my co-worker Anna. She told me how she had made some lentil mushroom tacos for dinner and they were really good. The recipe came from Sprouted Kitchen.
Mushroom tacos? Hmmm. Not something I have ever made before, but it sounds like there is a lot of potential for deliciousness. Don’t you agree? Well, not if you hate mushrooms. And, it seems a lot of people have a beef with mushrooms. I know I used to be one of them. Speaking of beef I know most people are used to making tacos with ground beef. When I was a kid I loved tacos (ground beef and a package of old El Paso seasoning). I remember loving tacos night and the days they served tacos for lunch at daycare.
I checked out the recipe, and then explored the web for other variations on mushroom tacos. I decided to do what I usually do, and make up my own recipe. However, the recipe that inspired me the most is this one found on the PBS food website. I decided not to use lentils this time around, however, I will definitely give the Sprouted Kitchen recipe a try soon. I just wanted to have a recipe of my own to share. Continue reading