Winter Grain Salad with Glory Dressing

Simple delicious whole food ingredients smothered is the best dressing ever invented.


Happy Saturday guys! I’m popping on here today to share a staple salad and a dressing that can be used to make just about anything taste delicious! This recipe is actually adapted from a recipe my husband got from an old roommate. Many years ago my husband, then boyfriend made us glory bowls for dinner. It was one of the first dinners he ever cooked for me. At this time I was still living at home and honestly hadn’t cooked much, he was the better cook back then. I watched him prep the ingredients, cook rice, grill chicken and make the most amazing dressing. I was so impressed! Since then his recipe for glory dressing has evolved and the scrape of paper the recipe was written on is scribbled with notes and splattered with soy sauce. Isn’t that a sign of a well loved recipe? I think so.


The best thing about the recipe I’m sharing today is how customizable it is. Today I’m sharing a simple but hardy salad full of whole grains and delicious vegetables. I’ve added grilled chicken, crispy tofu, sliced steak and soft boiled eggs to this salad to round out the meal. You can also switch up the vegetables, add cucumber and pickled red onion, or ad roasted cauliflower and sweet potatoes. The world is your oyster. This is really just a jumping off point for your own creativity!

Now the dressing, it’s made up of olive oil, tahini, soy sauce, apple cider vinegar, garlic and sesame oil. I recommend making this dressing in a blender or a magic bullet. You can make it by hand, but I like the magic bullet because it emulsifies the oil and makes the dressing super creamy. Also you can skip the step of chopping garlic, because lets be honest chopping garlic is the worst!

Once the dressing is made pick your favourite grain and veggies toppings, assemble and smother with dressing. You won’t regret it!


Winter Grain Salad with Glory Dressing

Yields: 2 cups dressing & 4 salad bowls


  • 3 cups Brown Rice, cooked
  • 4 Cups Spring Mix
  • 2 Carrots, raw grated
  • 4 Beets, cooked sliced
  • Optional: chicken, steak, crispy tofu, soft boiled egg


  • 3 tablespoons Tahini
  • 1/2 cup Soy Sauce
  • 1/4 cup Apple Cider Vinegar
  • 1/4 cup Water
  • 2 Garlic Cloves
  • 1 cup Olive Oil
  • 1 teaspoon Sesame Oil


Add dressing ingredients to a blender, blend until smooth and emulsified.

Place a bed or rice into bowls or on plates, top with spring mix, sliced beets, grated carrots and optional protein toppings. Drizzle dressing over the salad. Serve immediately.

Dressing keeps up to week in your refrigerator.

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Winter Grain Salad with Glory Dressing - YUM!
Winter Grain Salad with Glory Dressing - YUM!

Roasted Butternut Squash Soup with Sage

Every year I make butternut squash soup and every year I’m underwhelmed. It never turns out very flavourful. Over the past year I’ve been cooking with all kinds of squashes a lot more then I used to. We love eating acorn, butternut and delicata squash. I’ve been roasting, mashing, topping salads and making sauces out of squash constantly. So when I made soup this year I was ready to get it right. And I did just that! This recipe is rich is flavour, easy to make and great for work day lunches.

In this recipe I roast butternut squash, onions and garlic in the oven until caramelized and browning. I also add fresh sage and delicious brown butter which takes the soup to the next level!

I like serving this soup with so super fast homemade croutons or to make it a really filling me some cooked apple sausage. Both are great options.

Roasted Butternut Squash Soup with Sage

Yields: 8 servings


  • 1 Medium Butternut Squash, peeled and chopped
  • 1 Medium Onion, chopped
  • 2 Cloves of Garlic
  • 1/2 Teaspoon of Salt
  • 1/4 Teaspoon of Pepper
  • 1 Tablespoon Olive Oil
  • 2 Tablespoons of Butter
  • 2 Teaspoons Fresh Sage, chopped
  • 6 Cups Low Sodium Vegetable Stock
  • Optional: Salt and Pepper, to taste


Preheat oven to 400 °F. Spread out chopped butternut squash, onions and whole garlic cloves on a large baking sheet. Toss with olive oil, salt and pepper. Roast in the oven for 30-40 minutes until soft and squash begins to caramelize.

In a large soup pot melt the butter on medium heat. Continue to cook the butter in medium heat until it becomes golden and brown buts form on the bottom of the pot (3-5 mins). Reduce heat to low and add chopped sage. Sauté sage until fragrant and starting to crisp, about a minute. 

Add onions, butternut squash and garlic to the pot. Stir mixture to combine. Add the vegetable stock. Bring soup to a simmer for at least 30 minutes.

Using an immersion blender blend soup until completely smooth (If using a traditional blender allow soup to cool before blending). Return soup to pot. Taste the soup, add salt and pepper to taste if needed.

Serve with your favourite soup toppings and sides.

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Chicken Noodle Soup

Pressed Italian Sandwich


Italian and salami subs are my absolute favourite kind of sandwich. So last week when I discovered the most amazing asiago ciabatta bread I knew I have to combine this amazing bread with the fillings of my favourite sub. While looking for a little inspiration I came across Italian pressed sandwiches. I immediately wanted to try one.

So the recipe I have for you today is my version of an Italian pressed sandwich. It has salami, ham, provolone, roasted red peppers and arugula on it. I even whipped up a little basil mayo for it. This is insanely simple and quite frankly is barely a recipe.

These are the perfect replacement for tea sandwiches at a party. You can whip them up in advance and since ciabatta is such a hearty bread they don’t get soggy! These would also be perfect for packing in a lunch box for work or school, so yummy!


Italian Pressed Sandwiches

Yields: 8 Sandwiches


  • 1 loaf Ciabatta Bread (I used asiago ciabatta, but any will work)
  • 1/3 Cup Mayonnaise
  • 1/4 Cup Fresh Basil, chopped
  • 300 Grams Italian Cold Cuts (I used 200 grams salami and 100 grams ham)
  • 6-8 Slices of Provolone Cheese
  • 6 Roasted Red Peppers
  • 3 Cups Arugula
  • Salt and Pepper to taste


In a small bowl mix together mayonnaise and basil, set aside. Slice the ciabatta loaf horizontally separating the top half from the bottom half. Spread the both sides of the bread with a thin layer of basil mayonnaise. Season both halves of the bread with salt and pepper if desired. Layer meat on the bottom half of the bread, layer the cheese next. Pat the roasted red peppers dry to remove excess oil (the dryer the better). Layer the peppers on the sandwich. Top with arugula and the the top half of the loaf.

Wrap the sandwich tightly in plastic wrap. Place the sandwich in the fridge. To get the pressed effect and weight to the top of your sandwich. I placed a cast iron skillet and some canned goods on top of my sandwich. Allow to sit in the refrigerator for at least 3 hours, but up to 12 hours. The flavours get better the longer they sit.

Remove sandwich from the fridge and cut into 8 pieces, trim the edges if desired. Serve immediately.

Adapted from Seasons and Suppers 


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Easy Chicken Soup


For the last two weeks my husband has been nursing a horrible cold. Like most men he really struggles when he gets sick. I’ve been pumping him full of fluids, and comforting nutritious foods. Including chicken soup.

For a long time he hated soup, honestly he still kind of does. I of course love soup and could eat it all fall and winter long. Especially when I get sick. So naturally when I found out he was a soup hater I questioned our entire relationship (kidding!). Actually I was determined to find soup that he would actually enjoy. I now have a few soup recipes in my arsenal that he enjoys. Luckily my Chicken Soup is one of the recipes he enjoys and it’s perfect for a bad cold!


This recipe is super easy and you probably have all the ingredients in your fridge right now. It’s actually easy enough that you could make it while you’re sick.

I roasted the chicken for this soup, but you could use leftover cooked chicken instead. I also recommend cooking your noodles first instead of cooking them in the soup. Cooking them in the broth makes them soggy and they soak up too much of the broth. You can also switch up the vegetables based on what you have on hand.

Give this recipe a try next time you get sick.


Easy Chicken Soup

Yields: 10 Servings


  • 2 Cups Uncooked Short Cut Pasta (Shells, macaroni, bow-tie etc)
  • 2 Tbsp Olive Oil
  • 1 Garlic Clove
  • 1/2 Medium Yellow Onion, diced
  • 2 Stalks of Celery, diced
  • 3 Carrots, diced
  • 2 Chicken Breasts
  • 10 Cups Low Sodium Chicken Broth
  • 1 Tsp Thyme, fresh
  • Salt and Pepper to taste
  • Optional: 2/3 Cup Frozen Peas


Preheat the over to 400°F. Place chicken on a sheet pan lined with parchment paper. Season the chicken with salt and pepper, bake for 30 minutes or until the internal temperature reached 165°F. Dice chicken and set aside.

While the chicken cooks bring a large pot of water to a boil and cook the pasta according to package directions. Drain and set aside.

In the same large pot heat olive oil over medium-low heat. Add onions and cook for 2-3 minutes. Season with salt and pepper to taste. Add garlic, carrots and celery, cook for 4 minutes. Add broth to the pot and bring to a simmer.

Stir in chicken, frozen peas and thyme. Continue to simmer the soup for 5 minutes. Stir pasta into the soup just before serving.

This soup will keep in the fridge for 3-4 days, or it can be stored in the freezer for up to 3 months.

Adapted from, Fraiche Nutrition.

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