Cooking with Couscous: A Savoury Spring Salad


If you’re a frenzied fan of pasta and rice but want to cut down on the carbs, couscous is a great alternative. It’s quicker to make than the time that it will take you to eat it (because yes, it’s that delicious), and works well as a side or main dish. So here’s a fresh recipe for a spring salad that’s not only full of flavour, but also of health-boosting ingredients:


1 cup couscous

2 cups water

3 tbsp olive oil

1 tbsp sesame oil

1/2 cup diced roasted red peppers

1/2 cup minced parsley

1 tbsp grated ginger

2 tbsp lemon juice

Putting it together:

1. In a medium pot, combine the couscous with 1 tbsp of olive oil and saute for 1-2 minutes. Add the water, and cook according to package instructions.

2. Once the couscous is cooked and cooled, toss it a few times so that it’s not stuck together.

3. Add the olive and sesame oils, toss. Add the rest of the ingredients, mix it all in and enjoy!

Style is served!

No-Bake, Easy to Make Granola Coconut Cookies

NobakegranolacookiesThese white chocolate granola-coconut cookies can be made in minutes, and will probably fly off the plate just as fast. They’re also a great way to get your grains, so rest assured that this is a guilt free treat(even if you serve them with a side of sorbet)! And let’s be honest, baking cookies can get messy with so many pots for dry and liquid ingredients. Not to mention, eating spoonfuls of batter instead of scooping them onto the baking sheet is inevitable –especially when it’s as yummy as the one for my orange-almond cranberry clusters. To save yourself the agony, try this easy to make alternative.

Scroll down for the recipe!



500 grams (2 bags) white chocolate chips –substitute for dark chocolate chips to make an extra healthy treat

2 cups of plain granola

2 tbsp unsweetened shredded coconut

Makes approximately 12 cookies depending on size


1. Melt the chocolate chips in a double boiler, or place a steel bowl on top of a pot of boiling water. For an easy way out pop them into the microwave, stirring occasionally. But to be completely honest, stove top is the way to go! The chocolate will retain its rich texture and won’t even come close to burning.

2. Once melted, add the granola and coconut into the mix and stir until incorporated

3. Line a baking sheet with greased parchment paper, and place spoonfuls onto it.

4. Leave them in the fridge for 2 hours or so, until firm. Take them out a couple of minutes before you’re ready to enjoy them, and let them sit out to thaw.

No bake. Quick to make. Good for you! Need another reason to try out this recipe?

Style is served!

Sweet Potato Cranberry Salad

SweetpotatosaladWhen you think of sweet potatoes, the first thing that may come to mind is a certain fall feast, with an abundance of pumpkin pie and turkey set out on the table. But guess what? This veggie can work just as well in other seasons. The trick is to opt for eating it cold –whether in combination with quinoa or as my recipe suggests, cranberries!

This salad will satisfy your hunger, all while providing a hefty serving of health-boosting nutrients. Try to find one bad ingredient, I dare you! And because it’s on the sweet side, you can forget about dessert. Here’s how to make it:


4 medium-sized sweet potatoes

1 tsp salt

2 tbsp olive oil

1/2 dried cranberries

1/4 cup salted sunflower seeds


1. Preheat the oven to 375-400 degrees Fahrenheit.

2. Wash and peel your potatoes, then cut them into medium cubes. They shrink in the oven so you don’t want to be left with nothing.

3.Place them into a baking sheet or dish, and sprinkle the salt along with the olive oil. Toss with your hands.

4. Bake the potatoes for about 40 minutes, until they have softened but are not entirely mushy. We’re not making mashed potatoes here!

5. Once cooled, add the cranberries and sunflower seeds and a tablespoon of olive oil, toss & dig in!

Who said sweet potatoes are a one-season veggie?

Style is served!