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.

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.