Originally published in 2013 (the first recipe I published!) and updated twice before this (in 2021 and 2023), I’m updating this recipe again with one final tweak to the spices / seasonings for more consistent flavour. Be sure to use the freshest ground spices possible!
I use a slightly unusual combination of spices and herbs in my recipe that gives the chili a real depth and complexity of flavour that takes it beyond any store bought chili I've ever had. Chili purists will balk at the inclusion of beans, and while this recipe *could* be made bean-free, it is intended to be a complete meal in a bowl, so a starchy carb element is a key component.
This is real, whole food with lots of protein, veggies and high-fibre starchy carbs, so it doesn’t really need any “pseudo-healthy” window dressing!
With the relatively high proportion of starchy carbs, this is best used as a post-workout meal, but if your carb intake is reasonable otherwise, go ahead and have this whenever. It can also be made ahead and the excess portions frozen for later use with good results.
This is one of the most-requested meals around our house, and has stood up well in comparison with tortilla soups we’ve had at multiple local Mexican restaurants, and with the ones we’ve had in Mexico. Is already gluten-free, and can be made dairy-free and vegan quite easily.
This is one of my go-to breakfast options. While it does require a tiny bit of forethought to soak the chia seeds a night ahead, it’s dead simple and easy to portion out ahead of time.
I’ve had a few requests for this recipe when clients have come into the house and smelled it cooking, so here it is!
The beef is poached in a flavourful stock until fork-tender, and then shredded for use in whatever dish you like - tacos or taco salad, burritos, nachos…it works well for all of them. It’s really simple to prepare, and can be ready in about an hour. The secret to the outstanding flavour is to make it repeatedly using the same master stock.
This is one of the most popular meals I make for larger family gatherings or social events, and is inspired by my Italian-Quebecois stepmother’s legendary pasta feasts.
The ingredients are relatively simple and inexpensive, and the process is pretty easy as well…or at least not very technical - there is a bit of work involved!
This makes a LOT of food (25-30 meatballs), so definitely share it with friends and family!
My favourite way to “eat the rainbow” and get a wide variety of colourful vegetables in one dish, this simple dish is one of my top picks for cooked vegetables. It’s great alongside any number of different protein options - pan roasted chicken breast, steak, roast lamb, meatloaf, grilled prawns…its versatile flavours make it an easy pairing with almost anything.
I credit one of my favourite Chef-Instructors back in culinary school, Chef Serge Devesa, for introducing me to the wonders of ratatouille, and how just a handful of humble ingredients, judicious use of just a few herbs and seasonings, and patience to let the flavours develop could produce something marvelous!
This high-fibre, nutrient dense but low calorie side dish is an excellent choice for On-Protocol weeks, but sacrifices no flavour and requires no changes vs. Maintenance / regular eating.
This recipe is a hybrid of a few different ones from across the internet, and can be made vegan or dairy-free by substituting coconut oil or vegetable oil for the ghee / clarified butter and using vegetable broth instead of chicken broth.
Packed with protein from the quinoa and lentils, and very tasty with a little spicy kick from curry powder and chili flakes, this soup is a definite winner! Even got the stamp of approval from my usually pretty picky eater, Kira. :)
