Chef Tasmina

This bright, herb-packed spring salad celebrates tender asparagus, fresh herbs, and vibrant preserved lemon! Asparagus provides folate and antioxidants, while olive oil and almonds help the body absorb these nutrients more effectively!

Ingredients

Salad
1 lb fingerling or baby potatoes, halved
1 lb asparagus, cut into 2-inch pieces
1 red pepper, small dice
2 cups pea shoots, roughly chopped
2 green onions, thinly sliced
½ cup packed fresh dill, chopped
½ cup packed fresh parsley, chopped
½ cup packed fresh mint, loosely torn
¼ cup toasted almonds, roughly chopped

Preserved Lemon Dressing
1 tbsp preserved lemon, minced
½ tsp garlic, minced
2 tbsp fresh lemon juice
1 tbsp grainy Dijon mustard
1 tsp raw honey
3 tbsp extra virgin olive oil
1 tsp salt, plus more to taste

Instructions
1. Steam the fingerling potatoes in a steamer basket over simmering water for 15 to 18 minutes, or until fork-tender. Transfer to a plate and allow them to cool slightly.
2. Prepare a bowl of ice water. Steam the asparagus for 3 to 4 minutes, until bright green and just tender. Cooking time may vary depending on the thickness of the asparagus. Immediately transfer the asparagus to the ice water. Once cooled, drain well and pat dry.
3. In a large serving bowl, add all Preserved Lemon Dressing ingredients and whisk until smooth and well combined.
4. Add all Salad ingredients and gently toss until evenly coated with the dressing. Taste and adjust salt if needed.
Serve immediately or transfer to a platter and finish with extra herbs and almonds.

Chef’s Notes:
- If meal prepping, add the pea shoots just before serving to keep them fresh and vibrant. A squeeze of fresh lemon juice before serving can help brighten the flavours.

And then on Sunday we chilled the eff out 😉 Ask me how many times I pinch myself wondering if this really is my life...it’s a lot

I’m so grateful to have such a full schedule and I truly wouldn’t want it any other way but you know we love a full day off to chill and reset.

This Lemon Dill Chicken and White Bean Soup is spring in a bowl 🌿

Bright, protein packed, and high in fibre! White beans and kale support digestion, turmeric brings anti-inflammatory warmth, and fresh lemon & dill keep it vibrant. It is so comforting & nourishing!

Ingredients

2 tablespoons olive oil
1 small onion, small dice
2 celery stalks, small dice
2 medium carrots, small dice
1 tbsp garlic, minced
1 tsp ground turmeric
1lb chicken breast or thighs, small dice
1 14 fl oz cannellini beans, drained and rinsed
4 cups chicken stock
2 cups dino kale, finely chopped (about 1 small bunch)
½ cup parsley, finely chopped
½ cup dill, finely chopped
½ small lemon, zested and juiced
2 tsp salt, divided

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and sauté until softened and translucent.
2. Add carrots, celery, garlic, and turmeric. Cook for 5 minutes, stirring occasionally, until vegetables are tender and fragrant.
3. Stir in chicken, cannellini beans, and 1 tsp of salt. Cover and cook for 4 minutes, stirring occasionally.
4. Pour in chicken stock and bring to a gentle simmer. Cover and cook on low for 10 minutes, or until chicken is fully cooked through.
5. Remove from heat. Stir in kale, parsley, dill, lemon zest, and lemon juice. Taste and adjust salt as needed. Serve warm.

Chef’s Notes
- This soup keeps for up to 4 days in the refrigerator or 3 months in the freezer. Add lemon juice just before serving when meal prepping or freezing to preserve brightness and vitamin C.
- Cannellini beans are added early to give the broth more body. For a firmer texture, add them later with the stock.
- For a vegetarian version, replace the chicken with cooked lentils and use vegetable stock. Add beans & stock together, and simmer for 15 minutes or until everything is tender.

Fluffy Lemon Poppyseed Pancakes, but make them nourishing 🍋 Gluten free, dairy free, and perfect for meal prep.
Almond flour for protein and healthy fats, chia for fibre and omega-3’s, and mineral-rich poppy seeds for that classic nutty crunch!

Ingredients

Wet
2 large eggs, room temperature
⅓ cup unsweetened milk of choice
1 tsp alcohol free vanilla extract
1 tbsp poppy seeds
1 tbsp chia seeds
2 tbsp maple syrup
Zest of 1 lemon
2 tbsp fresh lemon juice
2 tbsp avocado oil or melted coconut oil, plus extra for cooking

Dry
¾ cup almond flour
½ cup gluten free oat flour
¼ cup tapioca flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt

Instructions
1. In a large bowl, whisk all wet ingredients until smooth.
2. Add all dry ingredients and whisk until fully combined. Rest the batter for 5 to 7 minutes.
3. Heat a large pan over medium heat and allow it to fully preheat.
4. Grease your pan with about 1 tsp oil. Place ¼ cup of batter onto the pan and cook for about 1½ minutes, or until the bottom is golden and the pancake has set.
5. Flip and cook until cooked through. Add about ½ teaspoon oil between batches as needed.
6. Enjoy with fresh fruit and your favourite maple syrup.

Chefs note:
- Give your pancakes space in the pan and cook in batches as needed. Keep the heat at medium so they cook through evenly, and resist the urge to rush.
- Adjust the heat as needed, if the pan is too hot; the outside will brown before the centre has time to set.
- These pancakes are great for meal prep. Store in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months with parchment paper between each pancake.