Healthy Comforts

Thanksgiving is one of my favourite holidays - not just because my birthday has always fallen on this holiday weekend (turning 46 this year!), but thanksgiving is often the time of year that we show thankful appreciation for what we have in our lives. We are grateful not only for our loved ones and food on the table, but we show appreciation for the little things such as good cup of coffee or nurturing tea, a drive in the countryside, a sunny day, a good belly laugh, a warm h...ug, a cozy scarf, and the changing colours of leaves. The attitude of gratitude has been around for thousands of years, as it was evident in ancient Rome where Cicero once said, there is nothing which I can esteem more highly than being and appearing grateful. Gratitude is the greatest of virtues, and the parent of all the others. It’s very easy to go through our days unaware of the things that surround us that can be considered blessings. But gratitude is more than just a moment in time where we make a mental list of all that we are thankful for. Gratitude is a lens in which we see the world. A grateful heart allows the space to feel joy in the simple things we have in life, and focus on the things we do have, rather than what we don’t. Oprah reminds us that when finding what we are thankful for is difficult, start with our physical presence - show gratitude for our breath, our legs that helped us get out of bed, and the use of our hands. An attitude of gratitude helps us on a physical level too- it lifts our spirits by flooding the brain with serotonin and dopamine - two hormones that make us feel good, which makes us unable to focus on positive and negative information at the same time. It aids in stress regulation and releases toxic emotions, strengths immunity and lowers blood pressure and blood sugar levels. The best part is that no formal training is required. Reflecting on gratitude and then expressing it starts with a simple ‘thank you’.

Autumn is here and with that we’re craving all things comforting... like this lasagna! In place of lasagna sheets we use our grain, gluten and dairy free wraps and a bechamel sauce made from cashews gives this dish all the delicious creaminess! Have you tried it yet?... *recipe in Healthy Comforts cookbook. See more

Happy first day of fall! Nothing says autumn like a tasty, hearty soup. This recipe is simple to make, in that you can use whatever ingredients you have in your fridge. And we’ve made it allergen free - we’ve replaced the pasta for cauliflower rice, and ground turkey or chicken to replace the beans. Autumn Soup Ingredients:... 1 small onion, diced 2 gloves of minced garlic 2 carrots, diced 2 stalks of celery, diced 2 Tablespoons of olive oil 2 cups of fresh kale or spinach 5 cups of chicken stock 1 red pepper, diced 1 small zucchini or 1 cup of chopped green beans salt and pepper to taste 1 cup cauliflower rice 1 can diced tomatoes 1 tsp herbs en provence 1 tablespoon parsley salt and pepper to taste 1 cup of cooked minced turkey, or cooked shredded rotisserie chicken (optional) nutritional yeast, for serving (optional) Directions: 1. In a pot, place olive oil over medium heat 2. Add the chopped onion, garlic, carrot and celery. Stir occasionally. 3. Once the onion is translucent, and the garlic is golden brown, add the diced tomatoes, chicken stock, and spices 4. Once it comes to a boil, add cauliflower rice and the diced red pepper 5. Add cooked turkey or chicken, if desired 6. Reduce to simmer for 30 minutes 7. Top with nutritional yeast

Cauliflower is one of our family's favourite side dishes. They are hearty, filling and delicious. This simple, low carb is satisfying and addictive - you can’t have just ONE! They are best served warm, but the leftovers (if there are any) can be added to your buddha bowl the next day. Ingredients 1 head of cauliflower, cut into florets 1 cup arrowroot flour... 2 eggs, beaten 2 tsp dried parsley 1 tsp of paprika garlic powder 1 tsp salt 1/2 tsp ground pepper Directions Preheat oven to 400 degrees and line pan with parchment paper. Cut the head of cauliflower into bite size florets. Place cracked eggs into a shallow dish. Gently beat eggs to create the egg wash. Add the arrowroot, paprika, garlic powder, salt and pepper into a shallow dish, and mix until well blended. Dip each cauliflower floret into the egg wash ensuring that each one is well coated, then coat with arrowroot flour mix. Place each floret onto the baking sheet. Bake for 25 minutes until golden brown.

Are you team radicchio??? From the conversations that I’ve had, there are two kinds of people when it comes to radicchio - those who love it wholeheartedly, and those who absolutely hate it. My husband and I love it so much that we planted a small garden - and most of it is radicchio. Radicchio is part of the chicory family, which includes dandelion, endive and the chicory that’s used in coffee substitutes like Bambu. Although the plant starts green, it turns red as it matures. Radicchio is actually very versatile -it can also be grilled or roasted. It’s also been added to pasta dishes, soups and risotto, but our favourite is to pick it fresh and enjoy it raw in a salad. The best part is that its bitterness aids digestion, is anti-inflammatory and is high in folate, vitamin K and antioxidants, so add radicchio to your shopping list!