Curry in a Hurry

Last week I was craving an Indian dish but didn’t have the time, the ingredients or my mothers expertise to make that happen. So I went searching online for a “curry in a hurry” type dish and ended up making up my own (risky I know) but it turned out quite good!

I know everyone has been saying this but I cannot believe how quick this summer has been going. I have been fortunate enough to have accomplished a lot off my bucket list and still have a few more outings to look forward to! This has been my first summer not living at home in my 23 years, so it has definitely been a huge adjustment to make. But I am loving all of the opportunities the “south” has to offer.





P.S. This recipe tasted even better the second day!

Curry in a Hurry

Minced garlic

Olive Oil

Chopped vegetables (red pepper, carrots, onions and zucchini are what I used)

1 can of diced tomatoes

Tofu, cubbed (I made mine vegetarian)

1 can of coconut milk

1 tbsp cumin

1 tsp curry powder

1 tsp red curry paste

1 cup of uncooked quinoa to 2 cups of water, bring to boil and then let simmer

Begin by cooking down garlic, olive oil and your onion of choice. Then add your vegetables, preferably the ones that will take longer to cook and your tofu (or meat of choice). Drain the diced tomatoes before adding them to the mix, then add the coconut milk, cumin, curry powder and curry paste. Let cook until all the flavours blend. I served it on top of the quinoa.



Sweet Potato Nachos

First of all I apologize for the lack of posting these last few weeks, life got busy and I failed to take the time to sit down and write a post. I did, however, manage to take some photos of my meals so that I could share some of the recipes I have experimented with.

I have had a whirlwind of a week since Kate (who is basically my sister) came to Ontario for a visit. The week included a Blue Jays game, a few birthdays (including mine), fireworks and a very special family visit to name a few. To top the whole week off, I tasted my first ever watermelon cake. The recipe can be found here.

Last night for dinner Kate shared her recipe for Sweet Potato Nachos…sounds delicious right? Well you’re right, they were amazing and definitely healthier than your average nachos. Similar to nachos you can pick which toppings you would prefer, we choose black beans, tomatoes, avocado, green pepper, green onion, cilantro, goats cheese and salsa for the side.

photo 1

The trick to these nachos is you need to bake the sweet potato before, it is easier if they are very thin. That way they will crisp to the perfect chip. Also, it is recommended you bake the chips first and then you add your toppings afterwards, due to the time it takes to bake the sweet potato.

These are that perfect combination of a healthy snack and sweet treat you have been looking for!



photo 2

Sweet Potato Nachos

Sweet Potatoes (as many as you like, depending on crowd of people)

Black beans



Green Onion

Green Pepper


Goats Cheese


** Please note these toppings are only suggestions

Preheat oven to 350 degrees, slice the sweet potato very thin and bake until cooked throughly or crispy, depends on your personal preference. Add sweet potato to your plates and add the toppings of choice. It is recommended to eat with a fork and knife, things can get pretty messy!