Tag Archives: parsley

Protein Packed Grain Salad

Grain Salad

I’m back! Back from my 2 week vacation (1 week in England and 1 week in Italy) I ate some amazing food, some of it healthy, and some not so. I will share some photos form my trip in an upcoming post.

Eating cherries from the tree growing on the property where we were staying was absolutely incredible. Hands down the best cherries I have ever had. Waking up every morning and picking a lemon right off one of the three lemon trees right outside the kitchen for my lemon water was something I am going to miss dearly. Now I need to think about paying 1$ for 3 lemons at the market here.

I am glad to be back home and excited to get back to creating new and delicious recipes in my kitchen, ( the reason I started Health is Happiness in the first place.)

Before I share any new creations, here is a protein packed grain salad that I made a few times while working on the 30 day challenge. It is quick to make and incredibly delicious. Continue reading


Filed under Blog, Gluten-Free, Main Courses, Recipes, Salads

Marinated Artichoke & Spelt Salad

marinated artichoke and spelt salad

 This salad was something I whipped up in a hurry one night a couple weeks ago.  I was actually going out for dinner that night but was so hungry that I had to eat something before going out.  I just couldn’t wait.  Do you know the feeling? There was no way I was wating another hour or 2 before eating anything.  I pretty much just used what was available to me and it turned out great.  Good enough to make again!

My friend had come over for a glass of wine before dinner  and I had some spelt already cooked in the fridge.  Have you ever tried spelt? It is an ancient grain, which means it hasn’t been modified.  It has about 30% more protein than whole wheat and also contains less gluten then wheat.

I just jazzed it up with some fresh flavours, a jar of marinated artichokes, and boom! An awesome spelt salad that is great for lunch or dinner.  Cooking things like spelt, quinoa or rice ahead of time and keeping them in the fridge ready for when you need to put together a meal in a hurry is a great idea.  Cooking spelt takes about 40 minutes to cook, but virtually no time or effort on your part.  You just need to think of it while you are hanging out at home. Easy enough.  Simply rinse and bring boil in a pot with lots of water. Continue reading


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Pineapple Blueberry Parsley Green Smoothie

As some of you know, I spent yesterday afternoon doing a smoothie demo at lululemon athletica Ste-Catherine here in Montreal.   I just wanted to say a big Thank You! to everyone who came out yesterday. You guys made it a huge success and in the process, I got to meet with some great people.  Thank you to everyone who tried the smoothies and asked questions, I loved your enthusiasm!

I hope that the smoothies I made yesterday inspired some people to start making some healthy smoothies on their own, or to try new ingredients in their smoothies.  People loved the green smoothie that I made which was awesome.  The Lemon-Ginger Zing was a hit! You can find the recipe on the back of my new business card! Check it out! Continue reading

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Filed under Blog, Gluten-Free, Green Smoothies, Montreal, Paleo, Raw, Recipes, Smoothies

Mint, Parsley, Arugula & Fruit Green Smoothie

Since the new year I have been making a conscious effort to experiment more with my smoothies. This goes for my green smoothies as well as my non green smoothies. I have been doing my best to keep track of them all. Working on tweaking the recipes and making them the best they can be, sharing my favourites here on Health is Happiness. What does this mean? It means I will be sharing quite a few smoothie recipes here on the blog in the weeks and months to come. I will be sure to keep posting delicious non-smoothie recipes as well. Hopefully I can inspire a few more people to give heathy smoothies a try. Quite a few people have been telling me recently that they tried making a green smoothie for the first time and loved it. This makes me very happy.

I am enjoying experimenting with all these new smoothies, finding out what I like and what I don’t. The reason I committed myself to doing this is that I was into the routine of making the same smoothies most of the time. Don’t get me wrong, I love the smoothies I was making and am not going to stop making them. My go to greens are still kale, swiss chard, and spinach, as well as collard greens, when I can find them. The fruit I use most are strawberries and bananas. I am going to try and switch it up and mix different greens with different fruit.

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Filed under Blog, Green Smoothies, Recipes, Smoothies

Greens Detox; Cleansing Green Smoothie Recipe

The beginning of a new year is a great time for a greens detox. A great way to do this is by drinking cleansing green smoothies. Many of us ate more over the holidays than we usually do. After all, isn’t that what the holidays are all about? I hope everyone enjoyed their holiday, and shared some great food with family and friends.

It is nice to give our systems a break since overeating can be hard on our body. Overeating slows down our system, which means slower elimination and natural detoxification. A greens detox with cleansing green smoothies is a great way to help our bodies with its natural detoxification process and give it the break it needs. Time to rejuvenate for the new year. Many of us have New Year’s resolutions to change the way we eat, and to work at having better health and weight loss goals. An easy as well as beneficial way to help you achieve your goals, is incorporating cleansing green smoothies into your diet.

Not to worry. I am not saying that you have to go on some crazy cleanse and replace all solid food with smoothies. I am just encouraging you to drink a (green) smoothie a day. Green smoothies are easy to digest, making it easier to absorb the nutrients they contain. And boy do they ever contain a lot.

This cleansing green smoothie recipe contains several ingredients to help your body recover and rejuvenate itself for the new year ahead.

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Filed under Blog, Gluten-Free, Green Smoothies, Paleo, Raw, Recipes, Smoothies

Lentils with Fresh Herbs & Broiled Eggplant from “Plenty” by Yotam Ottolenghi

Plenty by Yotam Ottolenghi is an amazing work of art.  It is a cookbook with some serious soul.  Incredibly vibrant.  Some cookbooks excite me, and this is definitely one of those that does.  In fact it makes my mouth water and my head spin, because I want to make so many of the recipes.

The pictures are incredible, soulful and real.  The layout is simple in the best of ways.  Easy to read and follow which is incredibly helpful when actually trying to make some of the recipes.  The recipes are creative and inspiring but not overly complicated.

The book is vegetarian, but not vegan.  It is organized by ingredients, so if you are looking for a recipe with green beans, they will all be within a few pages of each other.  It is hard to decide which recipe to make from this book first because they all look so good.  I look forward to the next one.  I don’t think this book will be headed back to the bookcase anytime soon. Continue reading

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Filed under Blog, Gluten-Free, Main Courses, Recipes

Avocado, Parsley, Roasted Pine Nut Dip

Guacamole meets pesto in this dip. If you like either guacamole or pesto you will love this dip. If you don’t like guacamole or pesto, hopefully you will still love this dip.

The creaminess of the avocados, with the roasted taste of the pine nuts, and freshness of the parsley come together nicely and are given a helping hand from a little lemon, garlic and olive oil.

Great to snack on while while barbecuing on a summer’s day.


Avocado, Parsley, Pine Nut Dip

2 avocados
2 cups flat leaf parsley
1/2 cup roasted pine nuts
juice of 1 lemon
zest of 1/2 a lemon
1 clove garlic
1/4 cup extra virgin olive oil
salt and pepper to taste

Optional: top with some thinly sliced portobello mushrooms sautéed with olive oil, salt and pepper

Combine all the ingredients together in a food processor and process until smooth.

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Filed under Appetizers, Blog, Recipes

Greek Style Baked Lima Beans

These are good. I mean really good. If you have tried gigantes in a greek restaurant before or made them yourself you know what I am talking about.

If you think you don’t like lima beans, like a lot of people, you need to try this recipe.

Tomato, onion, garlic, fresh parsley, olive oil. You get my point? Good. As in, really tasty.  Continue reading

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Filed under Blog, Recipes, Side Dishes

Veggie Pate and Tabouleh Sandwich

This was awesome.  Didn’t plan it. It’s just what I had on hand and boy was it good.  Too bad I was the only one to experience it.

So there is this veggie pate that I absolutely love.  It’s flax and olive oil flavoured.  It’s so good that the same brand has a few other flavours that I haven’t tried because I like this one so much.  I think I will have to try making veggie pate.  The most amazing thing about this pate is that the ingredients are all good whole foods.  I don’t buy much processed packaged food but this is one I approve.

I happened to have a piece left over, which is rare because it usually all gets eaten at once.  I had some leftover bulgur in the fridge, some tomatoes that needed to be used, and a fresh package of parsley.  It’s like there was a little voice in my ear saying make some tabouleh. So I did. You shouldn’t fight that little voice, it’s usually right. You know what I mean?

There is a story behind the baguette as well.  I don’t usually have a beautiful fresh baguette on hand, especially not one made with white flour.  I was at the market the day before where cash is needed.  Where do i get cash at the market? The bakery.  Have to buy something though.  It’s sunday afternoon, the place is packed, line up of about 30 people.  Ughh.  But wait.  “is anyone here just in line for a baguette? Come this way.” I had no intention of buying a baguette but this was an opportunity I couldn’t refuse.

So there I found myself at home, hungry, fresh baguette, tabouleh, and a piece of my favourite veggie pate.

What time is it? Sandwich time.

Throw a piece of the baguette in the oven to warm it up, cut it in half lengthwise, spread some pate, cover in tabouleh.

Now that’s what I am talking about.  Making something out of nothing.



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Quinoa Tabouleh

Quinoa Tabouleh

A Middle-Eastern classic with a South American twist.  In the Middle East tabouleh is normally made with bulgur.  Nothing wrong with bulgur but I thought I would change it up and use quinoa.  Everyone is talking about quinoa but not everyone knows what to do with it.  Also, making tabouleh with quinoa makes it gluten-free for those of you who don’t tolerate gluten well.

Delicious, very healthy and extremely simple to make. What more can I say…

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