Shrimp Red Thai Curry with Jasmine Rice


This recipe is super easy to make and takes half an hour to cook. The sauce cooks while your rice does, and everything comes together at the same time. This is awesome for a hardy, fast, weekday dinner. I used shrimp, but you can use a flaky white fish such as cod, or even chicken if you’d like. Whatever protein you decide to put in, it will turn out delicious either way.


  • 6 tablespoons of Thai red curry paste
  • 1 cup of Coconut Milk (light or full fat)
  • 1 1/2 of Vegetable broth
  • 2 Shallots
  • 5 cloves of Garlic
  • 2 large Carrots
  • 2 cups of Broccoli
  • 2 bell peppers
  • A handful of Cilantro
  • 3 scallions
  • 1/2 tablespoon of avocado oil
  • 1 1/2 cups of Jasmine Rice
  • 1 Lime
  • 2 pounds of frozen shrimp
  • 2 tablespoons of cornstarch


  • White or black pepper
  • Cumin
  • Salt


For this recipe, I used carrots, broccoli and bell peppers. You can use whatever vegetables you have on hand, but I find this combination works really well. Chop up your vegetables into pieces roughly around the same size. In total you should have about 5-6 cups of vegetables. This may seem like a lot, but the measurements I used were enough to feed about 6 servings, so if use less if you’re making less. Next, finely chop your shallots and garlic and place in a separate bowl than your vegetables. For the Shrimp, if you’re using frozen shrimp, defrost them before using. This recipe is awesome for frozen shrimp and frozen veggies so whatever you have in your freezer, defrost them and toss it in. It will taste good no matter what you put in.

Jasmine Rice

For the rice, I started off by bringing 3 cups of water to a rolling boil on high heat. I added my shallots and garlic to the water and seasoned it with salt. Then, I added a cup and a half of Jasmine rice and put the cover on the pot, lowering my heat to low. Every 5 minutes, give the rice a little stir so that nothing sticks. Jasmine rice takes about 25 minutes to cook, but check your rice for instructions. You can use whatever rice you have on hand, but Jasmine rice is more traditional to serve alongside thai curry.

After your rice is cooked, take it off the heat and let it rest with the lid on for about 5 minutes to let everything soak up and become fluffy. At the very end, before serving, squeeze in the juice of half a lime and taste for salt.

Curry sauce

While the rice is cooking, I started by heating half a tablespoon of avocado oil in a high side skillet. Next, I put 6 tablespoons of the red thai curry paste in the oil to cook it. Red thai curry paste needs to be cooked because it is a purée of vegetables. Red thai curry paste is also quite spicy, so if you’re not into too much spice, I suggest adding a little bit less than I did. Cook the curry paste in the oil for about 5 minutes on medium-high heat. Then add 2 teaspoons of cumin and a teaspoon of white pepper. Once the curry paste smells fragrant, add in your cup and a half of vegetable broth and your cup of coconut milk. I used light coconut milk, but use full fat if you want a creamier texture. Next, Roll your lime on your counter top to release the most juice possible and cut in half. Reserve half for the rice. Squeeze the juice of half a lime into the sauce. Turn the heat up to high and let the sauce cook.   

Once the sauce has cooked for about 10 minutes, add your vegetables. Put the lid on your skillet and let the vegetables steam until the broccoli turns bright green and the carrots are a bit tender but still have a bite to them. I had pre-cooked frozen shrimp that I wanted to use up, so I defrosted those about an hour before using. The whole bag was about 2 pounds. I put the shrimp right in the sauce and put the lid back on, heating them through for about 5 minutes. If your shrimp are still slightly frozen when you put them in, don’t worry, just cook them a little bit longer. To finish off the sauce, in a small bowl, I mixed 2 tablespoons of cornstarch with 2 tablespoons of water. I stirred until completely smooth and poured into the curry. Once it comes back up to a boil, your sauce will thicken. This is to give the sauce a thicker consistency and help it stick to the protein and vegetables better. Cook the sauce until the rice is done.

Finishing Up

To tie everything together, I folded in some cilantro into the curry. Then, I served it with some more cilantro on top, as well as scallions. You can also serve this with some lime wedges if you like a little added brightness and acidity to your curry. Use this recipe as a guide and add whatever you have in your freezer! This is a great recipe to be creative with, so use it as inspiration!

Mexican Inspired Black Bean and Potato Hash


This recipe is amazing for a weekend breakfast, lunch and even great to pack up for the next day. The amounts that I am using was enough to feed 6 generous portions. In total, from prep to table, this recipe should only take about 30 minutes!


  • 10 scallions
  • 5 cloves of garlic
  • 1 can of Black Beans
  • 3 cups of spinach
  • 1 can of chipotles in adobo sauce
  • 2 1/2 tablespoons of olive oil
  • A handful Cilantro
  • 6 cups of white or red potatoes


  • Chilli powder
  • Paprika
  • Garlic Powder
  • Cumin
  • Salt
  • Pepper
  • Smokey Steak Spice (optional)


This recipe requires some prep. To get started, preheat your oven to 400 degrees celsius. After you wash and peel about 6 cups worth of potatoes, cut them into cubes. One inch cubes work best for this. Finely chop the scallions, garlic and cilantro. If you don’t like Cilantro then by all means, leave it out. I think that it really adds some freshness to a heavily spiced dish such as this one. You can replace the Cilantro with some fresh chives as well. If you want to cut down on the potatoes, feel free to add some vegetables in the mix and make it more veggie packed. It would work all the same. Rinse and drain your black beans. For the Chipotle peppers, remove the peppers and chop up as many of them as you would like. I would say medium heat is about 3 or 4 peppers. If you like it spicier, add in some more. Reserve all the sauce in the can. As for the spinach, I like to chop mine up finely but you can leave the leaves whole if you would like.


I would suggest after cutting your potatoes, to place them in some parchment paper and put it in the microwave or in the oven for 3-4 minutes. Or you can boil your potatoes for 3-4 minutes. This is just to give the potatoes a little bit of a head start.

In a large bowl, mix your potatoes with 2 tablespoons of olive oil. Mix in the reserved adobo sauce from the chipotles into the potatoes. Add about half a tablespoon of chilli powder, a teaspoon of garlic powder, a tablespoon of cumin, salt, pepper, a tablespoon of paprika and about half a tablespoon of smokey steak spice. This is optional but I like that it mimics the smokiness from the chipotle peppers. Once everything is nicely coated in the spices and sauce, lay the potatoes on a parchment lined baking sheet and place in the oven to bake. Set a timer for about 30 minutes and place the tray in the middle of the oven. Every so often (once of twice during the 30 minutes), mix the potatoes in the tray so that they get an even crisp.


In a skillet, heat up half a tablespoon of olive oil and stir in the garlic and scallions. Add them to cold oil so that the garlic can infuse the oil with flavour right away. Then turn the heat to medium and let it come up to temperature and cook until fragrant. At this point, add the chopped up chipotles and the drained black beans. Season this mixture with salt, pepper and a teaspoon of chilli powder. I used another teaspoon of my smokey steak spice to this mixture, but this spice is completely optional so add a little more chilli powder as a substitute if you’d like. Once the beans are heated through, stir in your spinach until it wilts down.

Once the potatoes are done, they should be tender when you poke them with a fork, transfer them into the pot of your black bean mixture. If your potatoes are not fork tender, just keep cooking them until they are. If needed, place some foil on the top of the tray to prevent the top from burning. Combine everything well. Taste for seasoning and adjust the spice as you wish. If you like a lot of heat, cayenne pepper is an awesome fat burner that adds a nice heat. Cayenne pepper has a lot of healing properties and I like to add a shake to most of the recipes I cook. This is the perfect time to add your fresh herbs. Add the cilantro and gently fold through the mixture.

Final Touches

Once everything is well combined and seasoned to your taste, the dish is done! I topped mine with an over-easy egg and some cilantro as garnish. I also like to eat mine with some organic salsa. Sour cream, cheese, or avocado would also be a great addition. I highly recommend eating this with a runny yolk. It is seriously delicious!

Parmesan crusted Haddock with lemon asparagus and a tomato, white wine sauce


This is a very easy and non time-consuming recipe! Don’t let the ingredients list fool you, it will only take about 15 minute to prepare and the oven does most of the work! The total time for this recipe is about 50 minutes from prep to table. It is also a very protein packed, healthy dinner void of carbs. Also perfect for meatless mondays.

Ingredients you will need

  • Haddock fish
  • 2 cups of Cherry Tomatoes
  • 4 tablespoons of Parmesan Cheese
  • 2 tablespoons of Olive oil
  • Asparagus
  • 1 Lemon
  • 1 tablespoon of Balsamic vinegar
  • 1 cup of Vegetable stock
  • 1/2 cup of White Wine
  • 4 cloves of Garlic
  • 3 large Shallots
  • 1 tablespoon of Flour
  • 1 1/2 tablespoons of Cream Cheese
  • Lemon-Thyme (dried thyme will work)

Parmesan Crusted Haddock

I used 3 large Haddock filets for this recipe. You can adjust the amount of the ingredients based on how much Haddock you’re cooking. Make as much as you are going to eat and don’t let food go to waste! If you prefer, you may substitute the Haddock for any other flaky white fish. Cod would go great, sea bass is nice as well. Or, if you eat chicken, this would be delicious on that as well. I would serve this on a lean piece of protein and personally would not serve this next to a fatty steak. If you are using frozen Haddock, make sure that you thaw it out and bring it to almost room temperature before cooking.

First, you need to preheat your oven to 375 degrees celsius. Start off by patting the fish dry so that the topping will stick on it. In a bowl, mix together 4 tablespoons of grated parmesan cheese and 1 tablespoon of flour. Zest 1 full lemon into this mixture (Save the lemon, you will need the juice later). Add salt and pepper to taste and a good helping of granulated garlic. I would not use fresh garlic in this topping because we are putting it in the oven and fresh garlic could burn under the broiler.

Next, Brush each filet with a little bit of olive oil or spray them down in some cooking spray so that the topping sticks. Generously coat the fish in the topping. Place each filet in a parchment lined baking tray and cover the tray with some foil.

Wait before putting the fish into the oven because all the elements of this dish will go in at the same time. Prepare the tomatoes and the asparagus and the directions on how to cook and the timing will come later on in the post.

Tomato, White Wine Sauce

To start off the sauce, you will be roasting your cherry tomatoes. Cut all of your cherry tomatoes in half and place them in a bowl. Toss the tomatoes in 1 tablespoon of olive oil and balsamic vinegar to taste. I like the sweetness and the tanginess that the vinegar brings. If you don’t like too much acidity, feel free to add half of a tablespoon of balsamic vinegar instead. Add salt, pepper and Lemon-Thyme (or dried thyme) to taste. Place the tomatoes on a parchment lined baking sheet and set aside with your fish.

For the sauce, finely mince 4 cloves of fresh garlic and 3 shallots. Sweat those in a pan until softened and fragrant. I chose to sweat my vegetables out in the vegetable stock to cut down on the oil intake in this recipe. If you choose to do it this way, add 1 cup of vegetable stock to the pan with the vegetables. You can also sweat them out in some olive oil and add your stock once the vegetables are softened. Up to you! Let the vegetable stock reduce for about 3-4 minutes on medium high heat, until the stock reduces about half. Then, add your white wine and reduce again for about 3-4 minutes until it thickens and the alcohol has evaporated. To add some creaminess without the fat of half and half, I chose to add a tablespoon and a half of cream cheese to the sauce and it worked perfectly. If it needs some thinning out, feel free to add a bit more vegetable stock or some plain water if you feel the need. The sauce should be light and creamy but not super thick. Season with salt, pepper and some lemon-thyme to taste.

When the tomatoes finish roasting, add the tomatoes and collected juices to the white wine sauce you made and give it a good stir.

Lemon Roasted Asparagus

The easiest step there is in the recipe, but a great way to add vegetables in the mix. Toss your asparagus in a tablespoon of olive oil and the juice of one lemon. Season with salt and pepper to taste. Place the asparagus in a parchment lined baking sheet.

You can use any vegetable you’d like or you can substitute this for any starch such as rice or potatoes. Vegetables are great, but if you like something hardier, go for a starch!

Finishing touches

Place all 3 of your baking trays (the fish, tomatoes and asparagus) into your preheated oven. The tomatoes should take approximately 20-25 minutes until the are nicely roasted and have some good colour on them. They should still have some shape but should look dry on the outside and juicy on the inside. The asparagus depends on the amount that you have and how thick they are so keep them in until you take your tomatoes out and poke the thickest part with a fork. If the stems are tender and the tips are a bit crispy, they are done! It should take about 25 minutes as well. The Haddock should cook for approximately 35 minutes. When the fish only has 10 minutes left in the oven, remove the foil so that the topping can become golden and crispy. At the end of the 35 minutes, your Haddock should be flaky and crispy on top. Again, these times depend on how much you are cooking so if you are using less or more ingredients, simply check up on them until you notice the signs of doneness that I have described above!

Don’t forget to taste everything for seasoning!