Korean Style Tofu

Korean Tofu

Happy Saturday! 🙂 What a busy and fast week its was. I haven’t been blogging as much as usual as I’m just starting a new job, home staging as well as redecorating our house. Busy, busy beeeee. 😉 I have still been cooking most of my meals at home. which always makes my body happier then food from restaurants. The other night I made this Korean style tofu. I hadn’t made it in over a year and forgot how much I liked it. It was also a big hit with my boys! 😉 If you have a household member who doesn’t like tofu, make them this dish, I think they might change their mind. I know the dish is lacking veggies so serve this with some sautéed mushrooms and veggies or a salad to balance out the protein and carbs. Have a wonderful weekend.

xx Malika

Korean style tofu

Korean Style Tofu
Cuisine: Vegetarian, Gluten Free
Serves: 2
  • 1 package of smoked or regular organic tofu, sliced into 6 pieces
  • 2 organic eggs
  • ½ tsp sea salt
  • 2 green onions, chopped
  • 1 tbsp toasted sesame seeds
  • 2 tbs braggs or soy sauce
  • 1 tbs sesame oil
  • 2 tbs coconut oil
  • 2 cups cooked rice
  1. In a bowl whisk the eggs and salt together. Lay your tofu into the egg mixture and let soak for a few minutes.
  2. In a pan over medium to high heat, melt your coconut oil. Add the tofu dipped in egg, pouring the extra egg mixture over top of each piece of tofu. Brown on each side for 3-4 minutes.
  3. Meanwhile make your sauce by mixing together the sesame seeds, green pinion, braggs and sesame oil.
  4. Divide up the rice into 2 bowls, add your tofu and pour over the sauce, enjoy!

Korean tofu and rice

By | Apr 25th, 2015|Meals|0 Comments

Healthified Fish & Chips

Fish and chips healthified

I only just discovered fish and chips a few years ago, I guess I’m a late bloomer! 😉 When I did finally realize that I liked them…..I went a bit crazy. That summer I went to the park as mush as I could to that little fish and chip stand and overdosed on halibut and chips. What can I say when I love something, I love it to death. After that summer and my obsession was over, I didn’t have fish and chips for a while. Now, every now and then I get a craving for them and I treat myself. To be totally honesty I don’t cook much seafood at home, I do enjoy it but usually get my fill when we are eating out at restaurants. Last night I decided we needed to use up the potatoes in our pantry and thought making oven fries would be a nice treat. What goes with fries……….fish! I didn’t want the heavy batter that you normally get so I lightened up my fish with this gluten free panko breading. Instead of deep frying them, I lightly pan fried the fish in olive oil. This recipe will not disappoint you, it was delicious!! 😉

xx Malika

Fish and Chips

Healthified Fish & Chips
Cuisine: Gluten Free, Dairy Free
Serves: 2
  • Fish:
  • 2 pieces of tilapia
  • ⅔ cup of gluten free panko bread crumbs
  • 1 lemon
  • ½ tsp salt
  • ½ tsp paprika
  • ½ tsp dried basil
  • 1 tsp cajun spice
  • pepper to taste
  • 3-4 tbs olive oil
  • 2 tbs vegenaise (vegan mayo)
  • ½ tsp smokey hot sauce
  • Fries:
  • 2 large organic potatoes (peeled and chopped into thin strips)
  • 1 tsp onion powder
  • salt and pepper to taste
  • coconut oil spray
  • ketchup
  1. First preheat your oven to 425 degrees. Place you cut potatoes in a bowl of cold water for 15 minutes, it makes them crispier.
  2. Toast your bread crumbs in the oven on a tray for 5 min until they are golden brown.
  3. Drain the potatoes and lay them flat on a baking sheet covered in parchment paper.
  4. Spray the potatoes with coconut oil and season with spices and bake in the oven for 25 minutes.
  5. Check them to make sure they are cooked to your liking and let them cool.
  6. While the potatoes are cooking prepare your fish, cut each piece of fish in half, and make sure it is fairly dry.
  7. Mix together all of the spices and bread crumbs, then coat each side of the fish in the mixture.
  8. Heat the olive oil in a non stick pan over medium to high heat, then place the fish into the hot oil.
  9. Cook each side for about 2 minutes, when the sides are brown and the fish looks flaky, it's done.
  10. Remove form heat and squeeze half of the lemon over the fish, use the other half of the lemon to slice up and garnish your plates.
  11. Plate the fish and fries, serve and enjoy
  12. * I mixed up the vegenais and hot sauce and put it on my fish and served my fries with organic ketchup!

Talapia and Oven Fries

By | Feb 19th, 2015|Meals|0 Comments

Veggie and Black Bean Noodle Salad Rolls

Black Bean noddle and Veggie rolls

Happy Friday! 🙂 I love these rolls, they make a light and fresh meal that doesn’t make you feel stuffed and heavy. 😉 Have you tried black bean noodles before?! I picked these up at Costco and thought they would be a great pasta alternative. They are gluten free and have a bit of extra protein, they have a unique texture and taste but they work well in these rolls. I am excited for the weekend. My mom is visiting from the Island and we have lots of fun stuff planned in and out of the kitchen. 🙂 It’s always nice to get back into the kitchen with the women who taught me to cook. She inspired my love of food and all things health related. She can’t help but give me suggestions on how to reorganize my dishes and how to clean my stove…….which sometimes drive me a bit nutty, but I love her all the same. Stay tuned for more recipes from our weekend of fun and food. 🙂

Vegetable and Black Bean Rice Paper Rolls

Veggie and Black Bean Noodle Salad Rolls
Cuisine: Vegan, Gluten Free
Serves: 3
  • 6 rice paper wraps
  • 1 tbs of sesame oil
  • ½ cucumber, peeled and sliced
  • 1-2 carrots, peeled and sliced
  • ½ cup enoki mushrooms
  • 1 avocado, sliced
  • ½ cup of sprouts
  • 2 cups of black bean noodles, cooked
  • 1 tbs black sesame seeds
  • Sauce:
  • 1 tbs tahini
  • 2 tbsp miso paste
  • 1 clove of garlic
  • ½ lime, squeezed
  • 2-3 tbs of water
  1. Prep all your veggies and noodles so they are ready for making the rolls. Toss the cooked noodles in the sesame oil.
  2. Make the sauce by whisking together all of the ingredients until there are no lumps.
  3. In a large bowl of hot water, rehydrate the rice paper one at a time, by immersing them in the water for 1-2 minutes.
  4. On a flat surface lay your wrap flat and fill it like a burrito in the centre, starting with the noodles and finishing with the sauce. Fold and roll like a burrito, being gentle with the wrap.
  5. Roll all of the rolls up and slice them into sections, sprinkle with sesame seeds.
  6. Serve and enjoy.

Salad Rice Paper Rolls

By | Feb 7th, 2015|Meals|0 Comments

Creamy Risotto with wilted spinach and Scallops

Risotto wilted spinch and scallops

So I know that my last few recipe posts have not been the “cleanest’ recipes but they certainly have been delicious! 😉 I always find it hard to eat super healthy over the holidays…. and thats ok! I will get back on track in January. Making risotto is sort of a labour of love, its not like regular rice where you just put a lid on the pot and let it simmer. It needs extra time and attention and you have to stir it quite frequently for almost half an hour. It is however worth the time and effort. 🙂 I have not made risotto in years and I was quite pleased with how it turned out. I was invited over to my sister and her husband’s house last night for dinner and they asked me to make one of my tasty dishes for them…..I am not sure how I came up with the idea to make scallops and risotto but the meal was a big hit! Mission accomplished. 😉 I hope you are all having a great holiday break and a I wish you fantastic and healthy new year!!

Creamy Risotto and scallops

Creamy Risotto with wilted spinach and Scallops
Serves: 2
  • 6-8 large scallops
  • 2 cups of fresh spinach
  • 1 cup of arborio rice
  • 4 tbs of butter
  • 1 clove of garlic
  • 2 small shallots, peeled and chopped
  • ½ cup of white wine plus 2 tbs for the sauce
  • 4 cups of vegetable of chicken stock (warm)
  • 3 tbs of chopped fresh parsley
  • 1 tsp of fresh or dried thyme
  • ⅓ cup of fresh parmesan
  • ½ lemon
  1. To make the rice, first put 2 tbs of butter in a heavy pot and heat over medium heat, add the chopped shallots and cook for 1-2 minutes, add the rice and cook for another minute or two.
  2. Next add half a cup of wine and cook until the wine is absorbed into the rice, next add one cup of the warmed stock and stir occasionally, cook until the liquid is absorbed, keeping the stove at a medium heat.
  3. Continue to add the stock to the rice one cup at a time until all of it has been absorbed and the rice is fully cooked, it should take around 20 minutes.
  4. When the rice is on its last cup of stock start cooking the scallops in a pan, first add the rest of the butter (2 tbs) and then add in the garlic, your pan should be at high to medium heat. Then add the scallops and the 2 tbs of white wine, 1 tbs of parsley and the thyme.
  5. You should sear them on each side for a 2-3 minutes, check that the scallops are cooked in the middle before taking them off the heat, then squeeze the fresh lemon juice over top.
  6. To wilt the spinach, just heat in a pot or pan for 1-2 minutes over medium heat.
  7. Before you plate your risotto, mix in the parmesan cheese and remaining parsley.
  8. To plate, layer the risotto, then wilted spinach and then the scallops, you can garnish with extra cheese and pasley.
  9. Serve and enjoy!

Risotto and Scallops

By | Dec 30th, 2014|Meals|0 Comments

Spinach and Cheese Lasagna

spinach lasagna

It seems I am on a carb and pasta bender! I promise I am eating lots of fruit and veggies in between. 😉 This fall weather must make me crave comfort food, because thats what I have been cooking lately. I had a very special guest over for dinner last night and wanted to impress her with my culinary skills. I have never gone wrong with lasagna, so thats what I decided to make. I haven’t made lasagna since I cut back on my dairy intake and I was unsure how to make it less cheesy without loosing the best part of lasagne! I ended up using less cheese then I used to use and swapping my usual cottage cheese with low fat ricotta and goat cheese mozzarella for my usual 3 cheese blend. I also “healthified” it by swapping regular lasagna noodles for kamut ancient grain noodles. It tasted jus as delicious as ever and as always tasted even better today as leftovers. 😉 I don’t know why but lasagna always tastes better as the next day to me. I served the lasagna with crusty garlic bread and a cranberry, tomato and pine nut salad.

lasange ingredients

Spinach and Cheese Lasagna
Recipe type: vegetarian
Cuisine: lasagna
Serves: 6
  • 9 lasagna noodles (I used kamut)
  • 1 block goat cheese mozzarella
  • 1 container of low fat ricotta cheese
  • 1 jar of your favourite healthy tomatoe sauce
  • 1 package frozen spinach (de-thawed and water drained out)
  • 1 egg
  • 1 tsp oregano
  • salt and pepper to taste
  1. first cook the lasagna noodles according to the package instructions. Let them cool for a minute.
  2. Mix in a bowl the egg, ricotta cheese, spinach, oregano, salt and pepper.
  3. Layer in a lasagna pan, the bottom layer is 3 lasagna noodles, then a layer of tomato sauce, then spread ⅓ of the cheese mixture then layer ⅓ of the goat cheese mozzarella grated.
  4. Repet the layering till you have 3 layers. The top should be sprinkled with the last of the goat cheese mozzarella.
  5. Bake in the oven at 450 degrees for 40-45 minutes.
  6. Let sit for 5-10 minutes, then cut and serve.

cheese lasagna

By | Sep 30th, 2014|Meals|0 Comments

Cajun Fish Sandwich with Bacon and Cilantro Cashew Cream

Cajun Fish Sandwich

Happy Saturday!! 🙂 I tried a blackened halibut fish burger a few weeks ago at Browns Social House. It was so delicious, I thought it might be a good idea to recreate it at home. I still do not eat meat, I just stick to seafood and vegetarian dishes, however my boyfriend is a meat eater and looooves bacon! I thought I would share a recipe with bacon as an option in the sandwich. 😉 I had my sandwich with just the cajun sole, and it was delicious. For the sauce I used the same Cilantro Lime Cashew Cream recipe from my fish tacos. The key here is to buy the tastiest, freshest buns you can find from your local bakery, finding fresh fish is also going to make this sandwich amazing. 😉  You could use any milder tasting fish like tilapia or halibut, I just used sole because that was what was fresh at my grocery store yesterday. This is a nice lunch or dinner recipe and would be great with a side salad or homemade potato wedges.

Fish Sandwich Ingredients

Cajun Fish Sandwich with Bacon and Cilantro Cashew Cream
Serves: 2
  • 2 fresh Buns (Portuguese are nice)
  • 2 pieces of Sole (tilapia or halibut)
  • 1 large tomato
  • 1 cup lettuce
  • ¼ cup of cilantro lime cashew cream
  • 4-6 pieces of bacon
  • 1 lime wedge
  • 1 tbs cajun spice
  • 1 tsp garlic powder
  • 1 tsp fresh or dried oregano
  • 1 tsp paprika
  • 1 tsp olive oil
  1. First mix all the spices together in a bowl. Coat the fish in the spices and let marinate for a few minutes.
  2. Next make the cashew cream, recipe in in the link.
  3. Cook the bacon in a pan and set aside.
  4. To cook the fish, coat the pan with olive oil, cook the fish for 2-3 minutes on each side, depending on how thick the pieces are. They should be crispy on the outside and flaky inside. Squeeze lime juice on the fillets.
  5. Layer the bun with the cashew cream, lettuce, tomato, sole and then bacon.
  6. Serve and enjoy.


By | Aug 16th, 2014|Meals|0 Comments