creamy roasted garlic vinaigrette & arugula, spinach, apple, panko crumb salad


Happy New Year everyone! I know it is half way into January but this is my first post of the year so it felt appropriate to wish you all a happy one. I hope your holidays were relaxing and you got lots of time in with all of your loved ones. Mine was simple and quiet and exactly that way I wanted it to be. I, just like so many others am in a bit of a pump up the health factor; I think that naturally comes with the ending of the Christmas season. Filled with all those cheese platters, cookies, desserts, wines, parties, late nights which don’t normally turn into early morning workouts, come January the thought of partying and another cookie is stomach turning. 

So here I am adding in a few more salads, a few more yoga classes and walks with my Solomon (our rottie) and it feels really good to get back in the swing of things. Although truth be told I only really started this week. I found the first week in January to be somewhat of a slump, maybe it was the end of the season withdrawals but it seemed to drag and was a lot harder to get motivated to do anything. But I am feeling it this week, plus it might have something to do with our Europe trip coming up!We just booked tickets to Amsterdam last week and I couldn’t be more excited. For years I have dreamed of going to Europe, it has always been a destination in my travel book.

There is such a draw for me; the architecture, the old worldliness, the charm, the whites, the fairy tale mysteries, the pastries, the coffee (which I am just starting to really enjoy and respect, there is a total art in the coffee world), the cobble stone walk ways, the arts, the history, the leisurely pace to life and the appreciation for life.

From what I have seen and heard (and this is just observation, I might be completely wrong) but the European way of life seems so much more care free and balanced. They have this intrinsic sense that there is more to life than just working 9-5, they take time to savour the moments that so many of us North Americans take for granted or don’t even actually take in at all.

A few of my goals this year, besides really flourishing my health is to savour the moments, say no a little more often, say yes to that which makes my heart beat with excitement that much faster. Take a few more social media breaks, I took one over the New Year weekend and it felt really good to be offline for a while. I felt more in tune, more in the moment; funny how that works ;)

Bringing it back to the health factor of the New Year this roasted garlic dressing is a new obsession in my household. I am making it at least twice a week; Paul and I are both apparently bathing in it. It really is delicious, incredibly luscious and beyond creamy without any dairy. The trick is all the garlic in it, which bedsides maybe stronger breathe, is never a bad thing. It is filled with so many antioxidants and health benefits; garlic is the new antibiotic in my opinion. Paul actually eats a raw clove every single morning. He is bad ass like that.

This dressing will keep in the fridge for a week, probably longer but it doesn’t last that long to test here. Just add a little olive oil each time you use some to thin it out again. I have shared my favourite, simple, salad recipe underneath the dressing too. 

Are you a resolution or a goal maker? Tell me yours below in the comments it is always interesting to see what others are dreaming for the new year. 

creamy roasted garlic vinaigrettte


three heads of garlic

3 tbsp of red wine vinegar

2 tbsp of Dijon mustard

1 tbsp of honey

2/3 cups of olive oil

juice of half a lemon

salt and pepper to taste


Preheat the oven to 400 degrees.

Cut the head end of the garlic off (so you are just showing the raw garlic inside) about 1/8 of an inch. Place each head of garlic in an oven safe dish, raw garlic side up and drizzle with olive oil. Roast for 50-60 minutes.

Once the garlic is done take it out of the oven and let it cool. Once cooled, peel and take out each individual bulb and place in a food processor with all of the remaining ingredients. Blend until smooth and creamy. This dressing will keep in the fridge for a week (maybe longer but mine goes too quickly). Just add a little olive oil to thin it out each time you use some.

My favourite salad to dress it with is below.

arugula, spinach, apple, asiago & toasted panko crumb salad


3 cups of arugula

3 cups of spinach

1 red apple

¼ cup grated asiago cheese

 ½ cup of toasted panko bread crumbs


Toss the arugula and spinach together and set aside.

Thinly slice the red apple, grate the asiago cheese and toast the bread crumbs. To toast, add the bread crumbs to a pan on medium heat and continuously stir until golden brown.

Add a couple of tablespoons of the roasted garlic dressing to the salad, then add in the breadcrumbs, apple and asiago cheese. Toss and serve.