Tag Archives: rice

Baked Stuffed Squash

baked stuffed squash

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.

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Easy Red Beans and Rice Recipe


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

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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


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Kale, Chickpea, Carrot Rice Bowl

Rice Bowl with Carrots, Kale, and Chickpeas

Bowls like this one are great for a quick, nutritious and delicious meal. They are good for lunch/or supper. The different possibilities and combinations for a bowl like this are endless. So many different ingredients can be used in different ways. Then comes the different possibilities for dressings. This is my second bowl post, the first one was Amazing Vegan Bowl with nutritional Yeast Sauce.

They are especially quick if you think ahead and do some of the preparation ahead of time. By this I mean cooking a big pot of rice or quinoa at the begining of the week and keeping it in the fridge ready to go.Cooking rice is the longest part of the prep. Quinoa however can be cooked in about 12 minutes so it is perfect if you don’t have much time or you don’t have some in the fridge. Cooking a big pot of chickpeas ahead of time is also a great idea. I like to make a lot soIi can make some hummus as well! So if you haven’t had the chance to do this, simply open a can.

The dressing can also be made ahead of time and kept in the fridge. If you have your rice, chickpeas and dressing ready all you need to do is grate some carrots and steam some kale. This means you can have a beautiful bowl ready in less then 10 minutes! How do you feel about that? I feel pretty good about it.

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Roasted Beet, Black Rice & Walnut Salad Recipe

Although “black rice” is just that when it is raw, it actually changes to a dark purple colour when cooked. Black rice is an incredibly nutritious little grain. So nutritious that it is being called a “superfood” these days. A word that seems to be getting thrown around a lot. Superfood or not, all I care about is that black rice tastes really good, and is really god for you. It is pretty cool looking too.

Black rice, originally from China, used to be called “forbidden rice”. ” In ancient China, nobles commandeered every grain of a variety of black rice known as “Forbidden Rice” for themselves and forbade the common people from eating it.

Learn more: http://www.naturalnews.com/029735_black_rice_antioxidants.html#ixzz2I0iF9gEZ

First time I bought some black rice was at the healthy food expo here in Montreal in March. The first time I used it I made this black rice, kale, chickpea and cashew salad. Which was absolutely delicious. I hadn’t bought any more black rice since then, because it isn’t the easiest grain to find and can be quite expensive at some places. Continue reading

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Vegan Paella Recipe with Caramelized Tomatoes & Fava Beans

Paella is a rice dish native to Spain. There are many different variations of Paella one can make, many including either meat or seafood or a mix of the two. Different regions in Spain will use different ingredients based on what is available to them.

Paella is a great dish to make for a group of people. My father loves making seafood Paella. This vegetarian recipe is one my father made recently when I went home for dinner, and so I thought of recording the process and sharing it with you. There isn’t only one way to make Paella. I have read several different recipes and none of them are exactly the same.

This particular version is inspired by Mark Bittman’s recipe in his book How to Cook Everything Vegetarian. A great book to add to your collection if you don’t already have it. Similar to his How to Cook Everything book, but all vegetarian. A modern day Joy of Cooking of sorts. All essential books in a good cook’s library.

I have watched and helped my dad make Paella several times at home, but have never actually made it on my own. I think it is time I give it a try. I do not own a Paella pan yet, which is a wide shallow pan traditionally used to make the dish. They vary in sizes, the smallest ones still being quite large. I have seen images in books of Paella being made on the beach in Spain, over a burning fire, in the biggest pan I have ever seen in my life.

I would love to buy myself a paella pan ,but I think my roomate would kill me. I have already taken over the kitchen since moving in, with all my kitchen equipment and jars of beans and grains. I’m not sure she would love me bringing a new 20in+ size pan into the kitchen. To be honest I am not sure where I would keep it. Maybe I could find room somewhere. Move things around a little. For now, I guess my 12in all clad skillet will have to do.

The fava beans used here were from my father’s home garden. Lucky us. If you can’t find any fava beans you can always make it with another type of bean like chickpeas. Feel free to add other vegetables to the mix as well. I can imagine that roasted peppers would be a delicious addition to the party.

A note about the saffron. Yes, it is expensive but get the real stuff. There is nothing quite like it. Spanish saffron is the good stuff, not the American saffron that is much cheaper and easier to find. Spend the few extra dollars and enjoy.

Have you tried to make Paella before? If so I would love to hear about your experience. Leave a comment below.

Vegan Paella Recipe with Caramelized Tomato & Fava Bean

2 cups short grain brown rice, rinsed
3 1/2 cups vegetable broth

For the Soffrito

A few strands of spanish saffron
1 onion, grated
2 roma tomatoes, grated
8 cloves garlic, 4 grated and 4 thinly sliced
1/4 cup olive oil
1 teaspoon fine grain sea salt
1 teaspoon smoked paprika

5-6 roma tomatoes (1 lb), cut into quarters and seeds removed
1 tablespoon olive oil
salt and pepper
2 cups fresh or frozen lava beans
A handful of chopped parsley
Fill a medium size saucepan 3/4 full with water and bring to a boil. Add the rice, reduce the heat to medium-low and cook for 12 minutes. Drain and set aside.

While your rice is cooking, heat paella pan, to medium heat, add the oil and the onion. Sauté for 3-4 minutes. Add the saffron, grated tomatoes, grated garlic, sliced garlic, salt and paprika. Reduce the heat to low and cook for 30 minutes. Stirring occasionally.

Mix the tomato quarters in a bowl with the tablespoon of olive oil and a little salt and pepper.

Preheat the oven to 450F.

Add the rice and turn the heat up to medium. Cook for 2 minutes, stirring constantly. Spread the rice out evenly across the bottom of the pan. Lay the tomatoes and fava beans over the rice, spreading them out evenly. Pour in the hot broth. Do not stir at this point.

Cover and place the paella dish in the oven and cook for 20 minutes.

Garnish with fresh parsley. Serve in the centre of the table and see how impressed your guests are when presented with this beautiful dish.

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Delicious, Easy and Quick Healthy Meal; Lentils Rice & Broccoli

My intention here was to make a simple dish that is a complete meal.  I stuck to the plan and it was a success.  Although it does require cooking rice, broccoli, and lentils, it is incredibly easy, straightforward, and relatively quick.  So all you do is cook the 3 main ingredients, chop some cilantro, and then dress with olive oil, lemon juice and cumin.

I  decided to add the cumin later to add a little something to the dish to make it a little more flavourful.  I toasted the cumin seeds, and then ground them in a mortar and pestle.  This is the most complicated thing in this recipe however not 100% necessary.  While toasting the cumin seeds and grinding them yourself is nice, you could also use ground cumin.  Skipping the cumin all together is another option if the lemon, olive oil and cilantro does it for you. Continue reading

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Sweet & Spicy Rice, Lentils, Spinach Recipe

This is a tasty one.  This dish is loaded with healthy ingredients and it is easy to make. I will definitely be making this dish again.  In fact I already have.

The sun dried tomatoes, with the sweet currants, the nutty flavour of the roasted pine nuts, smokey paprika, fresh herbs and a little kick of cayenne certainly bring these rice and lentils to life.

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“Arroz Verde” with White Beans

Arroz verde is a traditional mexican rice dish made with poblano chiles and herbs.  This is by no means a traditional arroz verde recipe but it is inspired by it.

This is my non-traditional/beans and greens version of arroz verde.

Brown rice and white beans come alive thanks to a mix of fresh dill, parsley and jalapeño peppers.  I have been loving dill recently. Dill isn’t given as much love as a lot of other herbs such as thyme, basil, rosemary, parsley etc. This dish really showcases the wonderful dill flavour.

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Spicy Tempeh with Roasted Cauliflower Coconut Rice

This dish was created on one of those nights when I was tired, it was late, and I had no idea what to make. My friend Justin and I had just gotten home from golfing and it was about 9 PM. One of my favourite things about this time of year is that you can tee off at 4:30, play 18 holes of golf without worrying about not having enough sunlight. Thankfully earlier in the day I had marinated some tempeh. The question was what to make with it.

In the car ride home we brainstormed several different ideas for what to make. None of them were this coconut rice with roasted cauliflower. It kind of just came to us at the last second as we entered the kitchen. Needless to say were thrilled with the result. I don’t think we expected to create something so good that night. It is so simple. Rice, onion, coconut milk, roasted cauliflower. Continue reading

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