Rosemary Garlic Bread

GarlicbreadThere’s nothing quite like warm, crisp bread that’s fresh out the oven –except if it’s topped with garlic and drizzled olive oil. Add rosemary into the mix and you will have a new favourite for any meal of the day.

This rosemary garlic bread takes only minutes to make, and tastes terrific paired with a cucmber-tomato salad (hello healthy 5-minute lunch!) or as a companion to pasta. And because it’s made without butter, you can feel good about helping yourself to a second serving!

Ingredients: Makes 8 pieces

1/2 whole grain baguette

3 garlic cloves

2 tsp dried rosemary

4 tbsp olive oil


Preheat your oven at 350 Fahrenheit, then

1. Cut your baguette in 2 rectangular pieces, then in half horizontally (you should have 4 pieces total)

2. Drizzle 1 tbsp of olive oil onto each quarter, and spread it with a spoon

3. Peel the 3 cloves of garlic, chop them finely and crush them with a butter knife.  Divide this evenly onto each section of the bread, sprinkling the rosemary on top

4. Cut each of the quarters diagonally, to make triangular pieces. Place them in an aluminum foil covered baking sheet and pop them into the oven for approximately 5-6 minutes.

Style is served!

Fresh Zucchini Fettuccine


Because I’m not one for dishes that are loaded with tons of sauce and extra dressings, I had to whip something up to suit my taste. The result? This savory, yet light zucchini pasta that can be served hot or cold. Helloooo left-over lunch! A bit of olive oil, garlic, salt, pepper, and slices of zucchini is all it takes to make this one happen. It’s simple, refreshingly tasty, and just as easy to put together! These are the ingredients you’ll need:

3 cloves of garlic

3 tablespoons of olive oil

1 package of fresh fettucine

2 zucchinis

salt & fresh ground pepper to taste


To start, finely chop the cloves of garlic and crush them with the knife to activate the flavour. Cut your zucchinis into 4 quarters, and slice each of those into thin slivers.  Since the prep work is done, it’s time to let your pasta boil (it should take 3-4 minutes). Now, multitasking is a must here.

While this is going on, take a deep pan, place it over medium heat and pour the 3 tbsp of olive oil into it, adding the garlic. Then add the zucchini, stirring frequently. The pasta should be done and drained in a strainer of all water by now, so toss it into the pan and give it a stir. Add salt and pepper to taste, and a handful of fresh, copped basil. Mmm, smell that? It’s a lot like spring.

Style is served!