Brrrrr it’s cold out there! We’ve been shovelling and shovelling and more snow is forecasted for the weekend. To stay extra healthy, we are busting out the hot tea mid-afternoon (I love Stash teas!) and for breakfast I added a bit of Chaga mushroom dust (a potent immune booster and yes, it’s magical) to our chia pud, and of course we had coffee, ran and did the 20 minute workout routine. So far I’m feeling stronger in my workouts, I have super clear skin and I hate the term belly bloat, so I shall say, I’m feelin’ trim! Continue reading “Chaga Dust Chia Pudding (yes, it’s magical), Larabars and Potato Crusted Rock Hind With Roasted Chioggia Beets + Dijon Asparagus Spears: Whole30 Day Eighteen”
Morning coffee, check. Morning workout, check. Still modifying crunches for push-ups ’cause my arms are OUCH.
Continue reading “Yucca Mash, Greek Orange-Scented Sausages & Vietnamese Roasted Pompano: Whole30 Day Three”
This dish was inspired by Mariacristina Lubrano from @coochinando, her version is Paccheri con Sugo alla Pescatrice (Monkfish), she gave me a few tips on how to prepare this dish and I took the liberty of mixing a bit of Canadiana (Haddock) with Italian (Paccheri and Tomato Sauce) and the results were delicious. As you eat, close your eyes and imagine you’re in Italy sitting on a sunny terrace listening to the waves of the sea crash the shoreline.
Continue reading “Paccheri with Haddock Ragu”
There is a restaurant in Hanoi that has a one-dish menu. Imagine that, a restaurant that serves just one thing! The restaurant is called Cha Ca La Vong 14 Cha Ca, Hoan Kiem; 84-4-3825-3929, which also happens to be the name of the classic fish dish that they serve. This tiny joint is still run by the descendants of the dish’s creator, and has been cooking Cha Ca La Vong for over 100 years.
Continue reading “A Cult Classic From Hanoi: Cha Ca La Vong”
Baccalà (in Italian) simply means salt cured cod. Cod preserved in this manner can last for years and years, and Campania, a region which includes the city of Naples, boasts the highest consumption of baccalà in all of Italy, so naturally, a Napoletana recipe must be good! Continue reading “Baccalà alla Napoletana: Neapolitan-Style Braised Salt Cod”