Recipe Blog

Avocado Toast With Eggs, Spinach, and Tomatoes


  • 1/2 teaspoon minced shallot
  • 1 cup packed spinach leaves
  • 2 large egg whites or 1 large egg, lightly beaten
  • Salt and black pepper, to taste
  • 1 slice Private Selection Multigrain bread, toasted
  • 1/2 avocado, pit and skin removed
  • 2 Private Selection Campari tomatoes, sliced


Spray a small skillet with non-stick cooking spray. Add the shallot and spinach and cook over medium heat until spinach is wilted. Place in a small bowl and set aside.

Spray the pan again. Pour beaten egg whites or egg into the pan and season with salt and black pepper, to taste. Cook over medium heat until soft-scrambled, about 2 minutes.

Mash the avocado with a fork and spread evenly on piece of toast. Top the avocado toast with spinach, scrambled eggs, and tomato slices. Season with salt and pepper, to taste. Serve immediately.

Note-to make this gluten-free, use gluten-free bread.

Thai Quinoa Meatballs


  • 15 ounce (425g) can chickpeas (thoroughly rinsed, drained, and patted dry)
  • 1/2 cup (92g) cooked quinoa (see note)
  • 1/4 cup (55g) organic brown sugar (or substitute coconut sugar)
  • 2 Tbsp (32g) salted peanut butter
  • 2-3 Tbsp (30-45ml) tamari or soy sauce (if gluten- free, use tamari)
  • 1/4 cup (15g) finely chopped fresh cilantro (plus more for serving)
  • 1/4 cup (38g) finely diced green onion
  • 1 tsp chili garlic sauce
  • 3/4-1 cup (105–140g) roasted salted peanuts, (crushed, plus more for coating and texture)
  • For Serving (optional)
  • 6-8 (366g) whole carrots (peeled and ribboned or thinly sliced)
  • Peanut Sauce (page 10)
  • Chili garlic sauce
  • Fresh cilantro (chopped)
  • Lime juice


Preheat the oven to 350 degrees F (176 degrees C). Arrange the chickpeas on a foil- or parchment- lined rimmed baking sheet. Bake for 12–13 minutes to dehydrate, then set aside. Keep the oven at 350 degrees F (176 degrees C).

Add the baked chickpeas to the bowl of a food processor or blender. Mix/pulse on low to pulverize. Alternatively, mash with a fork.

Add the chickpea mixture and remaining ingredients to a medium bowl. Stir/mix to combine. Taste and adjust the seasonings as needed. Add more crushed peanuts if too wet (bread crumbs work well here, too). I found 1 cup (~140g) to be the perfect amount. This will depend on how wet your quinoa and peanut butter are.

Scoop out amounts of dough slightly larger than 1 tablespoon. Gently roll into balls. Roll in additional crushed peanuts to coat.

Spray the foil-lined baking sheet used earlier with nonstick spray. Add the meatballs. Bake for 15 minutes, then gently turn/flip to ensure even cooking. Bake for another 10–15 minutes, or to desired doneness. The longer the meatballs cook, the firmer they will get. Once they cool a little, they firm up even more.

While baking, prepare any additional serving items. To cook the carrots, bring a pot of water to a boil, add the ribboned carrots, and cook for 2–3 minutes or until just tender. Strain and set aside.

Serve the meatballs over carrot noodles with peanut sauce, chili garlic sauce, fresh cilantro, and lime juice.

Leftovers will keep covered in the refrigerator for 2–3 days, though best when fresh. Reheat in a 350 degree F oven until warmed through. See notes for freezing instructions.

Recipe Notes
*Cook quinoa in vegetable broth for extra flavor.

*To freeze, arrange the uncooked meatballs on a parchment–lined baking sheet and freeze until firm. Transfer to a freezer–safe container or bag and freeze for up to 1 month. To cook, place on a foil- lined baking sheet and spritz with oil to encourage browning. Bake for 20–30 minutes in a 350-degree F (176-degree C) oven, or until warmed through, gently tossing/flipping at the halfway point to ensure even cooking.

Sweet Potato Fries

Preheat oven to 400 degrees fahrenheit

Cut sweet potatoes (1 or 2 person) into wedges and spread on a baking sheet evenly so they do not overlap (if they do then they will steam rather than roast). Toss the wedges in olive oil (enough to thinly coat), salt, and the fresh or dried herb of your choice (thyme, oregano, rosemary, etc.). Roast in oven until the undersides on the wedges start to brown then flip and continue to bake until the other side starts to brown as well and the wedges have shrunk in size.

Serve alongside your favourite condiment (we recommend mayonnaise mixes with Sriracha hot sauce)



  • 1/4 cup olive oil
  • 5 Anaheim chiles or 3 jalapenos, stemmed, seeded, and finely chopped (I was nervous and only used 2 Anaheims; I would go for 3 or 4 next time for a more moderate but still gentle kick)
  • 1 small yellow onion, chopped
  • 5 cloves garlic, crushed then sliced
  • 1 teaspoon ground cumin
  • 1 tablespoon paprika
  • 1 28-ounce can whole peeled tomatoes, undrained
  • Kosher salt, to taste
  • 6 eggs
  • 1/2 cup feta cheese, crumbled
  • 1 tablespoon chopped flat-leaf parsley
  • Warm pitas, for serving

Heat oil in a 12-inch skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.

Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.

Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve with pitas, for dipping.

Serves 4 to 6