Broccolini and Corn Quinoa with Shrimp with Olive Oil Lemon Garlic Dressing

Have you ever noticed how sensual and alive whole, unprocessed foods taste – food that uses fresh ingredients – after eating lots of sugar and carb-heavy foods? It’s refreshing. All you want is a nice, simple salad; nothing fancy. All those checkpoints are met with this simple quinoa dish and it can be prepared and on the table practically within no time at all. It is an easy and quick dish to make.

When Amy (Simply Sugar and Gluten Free) invited me to participate in the launch of hers and Maggie’s (She Let Them Eat Cake) new website, Balanced Platter, I immediately said yes. As I started to think about what I could share, I thought what better choice – and more appropriate – than this recipe?

Continue reading “Broccolini and Corn Quinoa with Shrimp with Olive Oil Lemon Garlic Dressing”

James’ Maple Balsamic Salad Dressing

My brother’s been going to UBC Farm‘s Farm Wonders program since early April, every other week. UBC Farm is the only organic farm in the city of Vancouver, B.C. and is entirely student-run. It has been a lot of fun for all of us, as we learn about the plants and their growing cycles, insects that are helpful and harmful to the plants, etc.

Last week we harvested lettuce for salad. I have both read and heard that lettuce is very easy to grow and grows quickly, but I genuinely had no idea before just how quickly. I was amazed.

Bread was also made, and although it wasn’t gluten-free it was still fun – the wheat is freshly milled and ground into flour, so all the better. Later we also went to visit the free range chickens (a controlled study, so feeding the chickens wasn’t allowed) and collected seven eggs; the eggs are sold at their farmer’s market and when they have their children’s summer camp, the eggs are used for cooking and baking by the children.

One of the boys, James, in my brother’s gardening class made a wonderful, magnificent salad dressing for the harvested lettuce, freshly picked from the garden. This was what was left of the dressing.


We also thought it would be a lovely marinade for chicken or pork. It was so good that we had to ask what he used to make the dressing and if it would be okay to share his creation here, which he said yes to – thank you, James!

See more photos of UBC Farm after the recipe!

Continue reading “James’ Maple Balsamic Salad Dressing”