Baked Cajun Salmon

1/2 large white onion, thinly sliced
1 red pepper, thinly sliced
1 green pepper, thinly sliced
1 clove garlic, minced
salt (to taste)
ground black pepper (to taste)
3 tbsp extra virgin olive oil
1 tsp dried thyme
1 tbsp cajun seasoning
2 tsp paprika
1 tsp garlic powder
2 salmon fillets

1. Preheat oven to 400 degrees. Toss onions, peppers and garlic with salt, pepper and oil. Place evenly on baking sheet.
2. Make seasoning blend: whisk together thyme, cajun seasoning, paprika and garlic powder.
3 Place salmon on baking sheet then top pieces with seasoning blend and rub all over over.
4. Bake until vegetables are tender and salmon cooked through. Approx. 20 mins.

Super quick and easy! Found this gem (and slightly altered some of the ingredients based on what I had available) at:


Vegan Jambalaya

1 onion, diced
2 stalks celery, chopped
4 cloves garlic, minced
1/2 green pepper, diced
1/2 red pepper, diced
1 14 oz can crushed tomatoes
4 cups vegetable stock
1 tsp dried oregano
1 tsp dried basil
1 tsp dried thyme
1 tsp sweet paprika
1/2 tsp smoked paprika
1/2 tsp dried cayenne
2 bay leaves
2 Tbsp hot sauce of your choice
2 Tbsp soy sauce
Pepper to taste
2 cups uncooked brown rice
3 cups mixed beans
1 tsp salt
1/4 cup fresh chopped parsley (optional)
1 green onion, chopped (optional)

1. Heat large pan on medium heat, add tbsp of oil or water. Add onion, garlic and sauté until soft. Add celery and peppers, sauté until beginning to soften.
2. Add crushed tomatoes, veggie stock, herbs, spices and sauces (except salt) and rice. Bring to boil then reduce heat to low and cover pan. Simmer gently 30-40 mins until rice is cooked and liquid is absorbed. Stir occasionally.
3. Once rice is tender, stir in beans and taste. Add salt if necessary. Give beans a minute to heat then add fresh chopped parsley and green onion if desired.

Super yummy! Found at:

Spinach Artichoke Stuffed Portobello



2 tbsp olive oil
4 medium portobello mushrooms- stems and gills removed
1 pkg frozen chopped spinach (10oz)- cooked and drained
1 14oz can artichoke hearts- drained and chopped
4oz soft cream cheese
2 tbsp sour cream
1/2 cup parmesan cheese
1 clove garlic, chopped
salt and pepper to taste
shredded mozzarella cheese (I only had marble when I made this, hence the colour)

1. Brush mushrooms (both sides) with olive oil, place on baking pan in centre of oven and broil high for 5 minutes on each side
2. Squeeze cooked spinach in clean dish towel/paper towel if desired to remove excess water
3. Mix together spinach, artichoke, cream cheese, sour cream, parmesan cheese, garlic, salt, and pepper until well combined
4. Stuff each mushroom cap with the spinach mix
5. Top with mozzarella cheese
6. Bake at 375F for 10-15mins

My sister found this gem at and I’m so happy she passed it along to me! Delicious! Great as an app or as a meal if you add something on the side.

Shrimp Rice Bowl with Nut Sauce

1 1/4 cup brown rice
1/4 cup unsalted almond butter
2 tbsp coconut milk
1 inch piece of ginger, grated or finely minced
1 garlic clove, minced
1 tbsp soy sauce
1 tbsp rice vinegar
2 tsp asian chili sauce (I used Sriracha)
1 tsp honey
3 cups shredded red cabbage
1 large carrot, shredded
2 green onions, thinly sliced
1 tbsp coconut oil
1 lb shrimp, shells & tails removed
1 1/2 cups diced pineapple
1/4 cup fresh cilantro
1 lime, sliced into wedges

1. Cook rice according to package instructions.
2. To make sauce: place almond butter in small bowl and whisk in coconut milk, ginger, garlic, soy sauce, rice vinegar, chili sauce, and honey until smooth. Stir in additional coconut milk if needed to reach desired consistency.
3. In large bowl, combine cabbage, carrot and green onion.
4. Heat oil in large skillet over medium heat. Add shrimp and cook 2 mins on each side or until pink.
5. Divide rice among serving bowls and top with vegetables, pineapple, shrimp and nut butter sauce. Garnish with cilantro and serve with lime wedges.

Such a weird combo of ingredients yet it all comes together into something so tasty!!

Found this gem at:

Quinoa Burgers with Roasted Cherry Tomato Salsa


– 1/2 cup uncooked quinoa
– 1/2 cup carrot, shredded
– 1/2 cup whole grain bread crumbs
– 1/2 cup corn kernels
– 1/4 cup parsley, finely chopped
– 1 tsp black pepper
– 1 large egg, beaten
– 2 tbsp extra virgin olive oil
– 4 whole grain buns
– 1/2 cup romaine lettuce, shredded

1. Rinse quinoa and cook as directed on package.
2. Place quinoa, carrot, bread crumbs, corn, parsley, pepper and egg in food processor and process until mixed but chunky.
3. Spoon mixture into bowl and use hands to form four 1-inch thick patties. Place on plate and cool in refrigerator for 20 minutes.
4. Heat oil in skillet, cook each patty, 10 mins per side.
5. Serve on whole grain bun with lettuce and top with salsa (see recipe below)

Roasted Cherry Tomato Salsa:

– 2 cups cherry tomatoes sliced in half
– 2 tbsp olive oil
– 1/4 cup onion, finely chopped
– 1/4 cup fresh cilantro, finely chopped
– 1/2 jalapeno, finely chopped
– 1 garlic clove, crushed
– 1 tbsp lime juice
– salt and pepper to taste

1. Preheat oven to 450.
2. Spread tomatoes on cookie sheet and drizzle with oil. Bake for 15 mins.
3. Transfer tomatoes to bowl and mix in remaining ingredients. Chill before serving.

This ones takes a bit of effort, but worth it. Delicious and healthy!
Found from:

Cheesy Buffalo Chicken Spaghetti Squash



– spaghetti squash
– 2 cups cooked shredded or chopped chicken
– 1 cup freshly grated cheddar or mozzarella cheese
– 1/3 cup frank’s red hot sauce
– 2 tbsp melted butter
– 1/3 cup plain greek yogurt
– 1 jalapeno, diced (seeds, stem, veins removed)
– 1/4 cup chopped green onion
– salt and pepper to taste
– ranch for drizzling
– extra grated cheese for topping

1. Preheat oven to 400F, prepare squash by slicing in half, scooping out seeds.
2. With lined baking sheet, rub cut side of squash with olive oil to prevent sticking. Place face down and roast 30-40mins.
3. While squash is roasting, cook chicken via favourite method
4. Shred/cut in chunks and combine in bowl with cheese, hot sauce, melted butter, greek yogurt, jalapeno, green onion, salt and pepper.
5. Use fork, scrape spaghetti squash into bowl and mix with cheesy buffalo mixture, place back in squash (or regular bowl) top with green onion, cheese and dressing.

* I stopped here and it tasted great, but the original recipe called for putting in back in the oven for longer. Check out the site below if you want to do it that way.*

No Bake Energy Bites


2 cups dry oatmeal or quinoa flakes
1 cup ground flaxseed
1 cup chocolate chips
1 cup almond butter
2/3 cup honey
2/3 cup dried blueberries
2 tsp vanilla
pinch of salt

1. Mix almond butter, vanilla and honey into a paste. Add to dry ingredients. Form into balls and place on wax paper. Keep refrigerated.

Delicious. Easy to make.
Found in running magazine.