One of my favorite soups of all time is from an incredible plant-based chef, Sarah Britton, and it is the inspiration for this chili. I’ll change up a few things to make sure this is authentic in flavor and a family favorite for football seasons to come. The Original Recipe The original recipe was chock full of crowd-pleasing ingredients: cheese, beef, beer, and processed vegetable oil. We swap those four ingredients with coconut yogurt, red lentils, vegetable stock, and…
Food & Drink
Sarah Wight
Sarah Wight
Autumn Bowls
There is a chill in the air and Autumn is here. Schedules are picking up and nights will soon get shorter. This time of year, with more commitments, easy weeknight dinners are essential to stay well and feel our best.…
November 2, 2020
Sarah Wight
Black Rice and Roasted Carrot Salad with Orange Vinaigrette
This salad was actually inspired by a simple picture and Wadson’s Farm does an heirloom carrot variety that have hues of yellow, purple and red. Roasted in coconut oil until crispy, these are an incredible side to any dish –…
October 12, 2020
Sarah Wight
Baked Carrot Cake Oatmeal
I began making this porridge in college during cold, long Canadian winters. It is a blend of oats, nuts and seeds, shredded carrots, spices and eggs. The spices add flavour without needing excess sweetener and it tastes extra luxurious. It’s…
September 28, 2020
Sarah Wight
Lightened Up Tuna Fish Sandwich
There is nothing quite like a tuna sandwich on a Sunday afternoon. It is something that is part of a routine around here – whether we eat them at home or wrap them up for an afternoon on the boat. If…
September 14, 2020
Sarah Wight
Summery Prawn Rice Paper Wraps
I love these wraps in the summertime because they're so perfect as a light meal on a warm and humid night. They're particularly enjoyable when packed up and take to the beach for an easy picnic dinner. Boasting a broad…
July 13, 2020
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