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If you think a sweet potato is only good baked in a pie and topped with marshmallows or in the form of sweet potato fries (guilty), this stuffed sweet potato recipe will change your mind. Anyone that knows me will tell you my love obsession with Mexican cuisine. Bursting with those southwestern flavours, this is unlike any sweet potato dish you’ve ever had. It’s healthy, filling, and oh so satisfying.

The filling is a deliciously seasoned combination of corn, black beans, red onions, avocado and salsa, complimenting the light sweetness of the sweet potato beautifully. Admittedly, I’ve made this three days in a row for lunch and there may just be another sweet potato in the oven as I write this…


Stuffed Southwestern Sweet Potato
[Serves 1]

1 medium sweet potato
1 tsp coconut oil
1/4 red onion, diced
1 clove garlic, finely chopped
1/2 jalapeño pepper, diced (optional)
1/4 cup corn
1/4 cup black beans
2 tbsp salsa (I use the freshly made kind from Whole Foods)
1/4 medium avocado, diced
1 tsp fresh lime juice
Sea salt, to taste
Freshly ground black pepper, to taste
Sriracha hot sauce (optional)
Cilantro leaves

1. Preheat oven to 400°F and line a baking sheet with aluminum foil or parchment paper
2. Pierce sweet potato several times with a fork or small knife and place on baking sheet
3. Bake sweet potato until tender, approximately 45 mins to an hour (depending on the size of your sweet potato)
4. Let cool slightly, then make a slit lengthwise and pull apart to make room for the filling
5. Meanwhile, heat coconut oil in a pan
6. Add red onion, garlic and jalapeño and sauté for 3-4 minutes
7. Add corn and black beans and stir until heated through
8. Take mixture out on a bowl and add salsa, avocado, lime juice, salt and pepper and stir to combine
9. Spoon mixture into sweet potato and top with hot sauce and cilantro


Calories: 345, Total Fat: 12g, Carbs: 54g, Fiber: 12g, Sugars: 9g, Protein: 8g, Sodium: 412mg


This Indian-Asian chicken preparation is one of my favourite go-tos. A cross between a stirfry and curry with lots of ginger flavour and a touch of sweetness coming from mango chutney. Requires a little bit of prep but is so easy to put together. Perfect way to end the cold, snowy day we had in Toronto yesterday! I like a lot of gravy so the rice can soak it up but you can reduce the amount of broth and make a more dry preparation as well.


Ginger Chicken with Almonds
[Serves 4]

4 boneless, skinless chicken breast halves, cut into 1/2 inch thick strips
2 tsp ground coriander
1 tbsp grated fresh ginger plus 1/4 cup julienned fresh ginger
2 cloves garlic, minced
1 tbsp rice vinegar
2 tbsp oil
4 large scallions, thinly sliced
Sea salt, to taste
Fresh ground black pepper, to taste
1/2 cup mango chutney
3/4 cup chicken broth (use more or less depending on how much gravy you want)
1/4 cup sliced almonds (preferably toasted–I forgot to)

1. Toss chicken with ground coriander, grated ginger, garlic, 1 tbsp oil, vinegar, salt, and pepper in a bowl
2. Let marinate at room temperature for at least 30 minutes (or longer/overnight in the fridge)
3. Stir together chutney, broth, salt and pepper in a small bowl and set aside
4. Heat remaining 1 tbsp oil in a wok or non-stick pan over medium-high heat
5. Add scallions (white and light green parts) and julienned ginger
6. Stir-fry 30-45 seconds
7. Add chicken and stir-fry until thoroughly cooked
8. Add scallion greens and chutney mixture and cook for 3-4 minutes
9. Sprinkle with almonds and serve over hot rice



You know those winter days where you want to eat a big hearty bowl of something delicious but for it to still be healthy so you don’t hate yourself afterwards? Well this dish is pretty perfect for that. Simple to make yet so filling and satisfying. The salty, savoury taste of miso mixed with the citrus from the orange & the herby tarragon makes for a pretty unique flavour combination.

I would’ve preferred to use thighs but my butcher was all out so I used breasts instead. Still turned out great but I’d recommend making it with chicken thighs if you can. You can throw it together on a weeknight without too much fuss & have leftovers for lunch the next day!


Miso Orange Glazed Chicken with Carrots & Leeks
(adapted from Clean Eating Magazine)
[Serves 4]

Olive oil cooking spray
4 large carrots, peeled, quartered lengthwise and cut into 1⁄2-inch pieces
2 large leeks, white and green parts, quartered lengthwise and sliced 1⁄2-inch thick
2 tbsp olive oil
4 garlic cloves, minced
2 tsp ground ginger
1 tsp dried thyme
Fresh ground black pepper, to taste
Sea salt, to taste
2 lb bone-in chicken, skin removed (8 chicken thighs or 4 chicken breasts cut in half)
1/2 cup chicken or vegetable broth
Juice of 1 large orange
2 tbsp white miso
1 tbsp raw honey
1 tbsp Sriracha (or other hot sauce)
2 tbsp chopped fresh tarragon leaves

1. Preheat oven to 425°F and mist a roasting pan with cooking spray
2. In a large bowl, add carrots, leeks and half of each of the following: oil, garlic, ginger, thyme, pepper and salt. Toss to coat.
3. Spread in a single layer on prepared pan
4. To same bowl, add chicken and remaining half of oil, garlic, ginger, thyme, pepper and salt
5. Mix and place chicken over vegetables
6. Add broth evenly over entire chicken & vegetables
7. Roast on center oven rack for 20 minutes
8. Turn chicken and gently stir vegetables and cook for another 10-15 minutes
9. Meanwhile, in a small bowl, combine orange juice, miso, honey, Sriracha and tarragon
10. Pour over cooked chicken and vegetables and cook for another 2-3 minutes


Calories: 346, Total Fat: 13.5g, Sat. Fat 3g, Carbs: 26g, Fiber: 4g, Sugars: 13.5g, Protein: 29g, Sodium: 584mg, Cholesterol: 128mg


My mom has been out of the country for a few weeks now, and the younger bro & I have desperately been missing Mama’s cooking. Even though it wouldn’t come remotely close to the magic she puts in it, I thought I would get her recipe for one of my favourite dishes she makes and try my hand at it. Something about the combination of succulent chicken in a silky spinach gravy is just so comforting to me. This is also the perfect way to sneak in some greens for those who are fussy over the taste. Serve it over rice or with some homemade naan.

Palak Chicken
[Serves 4]

300g frozen spinach, thawed
2 tbsp oil
1 medium onion, finely diced
4-5 cardamom pods (lightly crush with fingers)
1/4 tsp turmeric powder
1 tbsp chili powder (adjust depending on your spice preference)
Salt, to taste
12oz boneless chicken, cubed
4 cloves garlic, minced
1/2 tbsp minced ginger
1/4 cup tomato paste

1. In a small pot, boil the thawed spinach with a little water for 10-15 minutes, stirring occasionally
2. Using a blender, purée the cooked spinach and set aside
3. In a medium saucepan, heat the oil on medium-high heat
4. Add onions and cook until translucent
5. Add cardamom pods, turmeric, chili powder and salt. Stir well
6. Add chicken, garlic, ginger and cook, stirring occasionally, until chicken is no longer pink
7. Add tomato paste, and cook for about 5 minutes or until oil starts to separate
8. Reduce heat and add the puréed spinach
9. Cover and let simmer for 10-15 minutes
10. Garnish with coriander and green chilies


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These crêpes may not be the most glamorous looking things in the world, but they taste deeelicious. Perfect adaption of breakfast food as dinner. They’d even be wonderful for brunch!

Spinach, Chicken, & Mushroom Dinner Crêpes
[Serves 4]

1 large egg
2 large egg whites
3/4 cup whole-wheat flour
1 cup skim milk
1 large onion, chopped
1 cup mushrooms, sliced
10 ounces boneless chicken, chopped
1/4 cup chicken or vegetable broth
1 tsp vinegar
4 cups baby spinach
1 tsp dried basil
4 ounces light cream cheese
Salt to taste
Pepper to taste

1. Whisk together egg, egg whites, flour and milk
2. Chill batter in refrigerator for 1 hour, re-whisk
3. Heat a non-stick pan over medium-high heat
4. When hot, mist pan with cooking spray
5. Take 1/4 cup batter and swirl on pan to create crêpe
6. Cook until crêpe is set, about 1 minute
7. Run spatula around edges, and flip cooking for another 30 seconds
8. Repeat to make 8 crêpes
9. Pre-heat oven to 375 degrees
10. Mist a non-stick skillet with cooking spray
11. Add onions, and sauté for 5 minutes
12. Add chicken and mushrooms
13. Sear the chicken undisturbed for a few minutes to allow it to brown nicely
14. Once browned, stir mixture occasionally until chicken is cooked through and mushrooms are tender
15. Add broth, vinegar, salt and pepper, and stir through
16. Add spinach and basil, turning leaves until they are wilted
17. Add cream cheese and mix until melted through
18. Spoon out equal portions of mixture onto the 8 crêpes
19. Roll them up and place them in a casserole dish
20. Bake for 15-20 minutes


Calories: 296, Total Fat: 7g, Sat. Fat 3.8g, Carbs: 27.8g, Fiber: 2.2g, Sugars: 5.5g, Protein: 29.3g, Sodium: 246mg, Cholesterol: 103mg


Being of South Asian background, I’ve had plenty of Indian/Pakistani dishes in my time. So when I say, this dish makes it to my top 5 best Indian dishes of all time, I mean it. I’ve always been a HUGE fan of South Indian food and this chicken main course does not disappoint. You’ll probably need a trip to your local South Asian grocery store to pick up ingredients for this dish but it’s soooo worth it. The combination of spices brings out the most wonderfully complex flavour profile in each bite. Heads up though, it’s definitely on the spicy side so adjust the amount of chilies/pepper to your taste.

Pepper Chicken Chettinad
(adapted from
[Serves 4]

3 tbsp oil
1 tbsp mustard seeds
1 tbsp cumin seeds
4 cardamom pods, crushed
2 small cinnamon sticks
6 cloves
1 bay leaf
1 onion, finely chopped
Salt to taste
1 tsp turmeric powder
3 cloves garlic, minced
1 tbsp minced ginger
2 green chilies, finely chopped
2 sprigs curry leaves, destemmed
2 medium tomatoes, finely chopped
1 tsp red chili powder
1 tbsp coriander powder
1 tsp cumin powder
12 ounces boneless chicken, cubed
1 tbsp freshly crushed peppercorns
2 tbsp chopped coriander leaves

1. Heat oil in a large pan
2. Add mustard seeds, cumin seeds, cardamom pods, cinnamon sticks, cloves, and bay leaf
3. Cook for a few minutes until spices start to crackle and release aroma
4. Add onion and salt, and cook until onions are slightly golden
5. Add turmeric, garlic cloves, ginger, green chilies, and curry leaves and cook for 2-3 minutes
6. Bring heat down to medium and add tomatoes, chili powder, coriander powder, and cumin powder
7. Cook, stirring occasionally, for 8-10 minutes or until oil separates from mixture
8. Add chicken and cover, letting cook for 5-7 minutes
9. Add crushed peppercorns and cook for a few minutes until sauce is of desired consistency
10. Finish off with fresh coriander leaves



As much as I hate to admit it, it’s officially cold. Before the snow starts making its way to Toronto, let’s give a final ode to Summer—and what’s more Summer than pineapples?! Mmmm…

Even though pineapple season peaks from March to July, they are available year-round, making this the perfect I-Miss-Summer recipe you can make in Fall. And you won’t believe how low-calorie this delicious main course is. A 1 1/4 cup serving for only 161 calories?! Puts those boiled carrots to shame. Serve with brown rice or barley and a Guilt Free Pina Colada for a nutritious and succulent weekday dinner under 350 calories!

All recipes in the Healthy Eats category feature complete nutritional information (see below).

Sweet & Sour Chicken
[Serves 6]

20 ounces boneless chicken breast, cut into 1 inch cubes
1/3 cup low-sodium soy sauce
2 tbsp raw honey
3 cloves garlic, minced
2 tsp fresh ginger, grated
1 tsp crushed red pepper flakes (you can adjust the amount to taste)
1 medium red bell pepper, cut into 1-inch chunks
1 medium green bell pepper, cut into 1-inch chunks
1 small yellow onion, cut into 1-inch chunks
1/2 fresh pineapple, cut into 1-inch cubes

1. In a bowl, whisk together soy sauce, honey, garlic, ginger and pepper flakes
2. Place chicken in soy sauce mixture, tossing gently. Cover and refrigerate for 30 minutes or up to 8 hours
3. Heat a large nonstick skillet over medium-high heat.
4. Add marinated chicken and sauté for 5-7 minutes or until chicken is cooked through
5. Add bell peppers and onion and cook until vegetables are slightly tender
6. Add pineapple and cook for 2 more minutes
7. Serve immediately


Calories: 161, Total Fat: 1.5g, Sat. Fat 0.25g, Monounsaturated Fat: 0.25g, Polyunsaturated Fat: 0.5g, Carbs: 17g, Fiber: 2g, Sugars: 13g, Protein: 21g, Sodium: 404mg, Cholesterol: 48mg


Chilly October nights and a warm, comforting chicken pot pie. Doesn’t get more perfect than this. The velvety, savoury filling is perfectly sopped up by the buttermilk biscuit crust that is crispy on the outside but oh so fluffy on the inside. Sunday dinner at its finest.

Chicken Pot Pie with Buttermilk Biscuit Crust
[Serves 4-6]

12 ounces boneless chicken breast, cut into 1/2 inch cubes
3 cups chicken or vegetable broth
2 tbsp oil
1 garlic clove, minced
1 medium onion, cut into 1/2 inch cubes
2 medium potatoes, cut into 1/2 inch cubes
2 medium carrots, cut into 1/2 inch cubes
3/4 cup chopped celery
3/4 cup frozen peas, thawed
1/2 cup frozen corn, thawed
salt and pepper to taste
2 tbsp all-purpose flour

Buttermilk Crust:
2 tbsp butter (cold)
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup buttermilk

1. Preheat oven to 350 degrees
2. In a medium saucepan, combine chicken cubes and broth
3. Bring to a gentle boil and simmer until chicken is tender
4. Transfer chicken to a bowl and reserve the broth
5. Heat the oil in a large pan
6. Add onions and garlic and sauté until onions are transparent
7. Add potatoes, carrots and celery, sauté for a few minutes
8. Add reserved broth, bring to boil and simmer for 8-10 minutes
9. Add peas and corn, simmer until all veggies are tender
10. Add chicken and season with salt & pepper to taste
11. Add the 2 tbsp flour and stir until mixture is thickened
12. Spoon the mixture into a casserole dish and set aside
13. In a small bowl, combine 1 cup flour, baking powder and salt
14. Cut in butter with a pastry blender (or your hands!), until mixture resembles breadcrumbs
15. Stir in buttermilk until just mixed
16. Spoon the biscuit dough in lumps over the filling
17. Bake for 30-45 minutes, or until biscuits are golden and the filling is bubbling