Food Photography


Need some inspiration for your weekly meals?  We've got you covered with some of our very own and some of our favorites on the world wide web.  ENJOY!

Sweet Potato Hummus


  • 1 medium sweet potato, peeled and cubed 1⁄2 teaspoon turmeric

  • 1⁄4 teaspoon ground cumin

  • 1⁄4 teaspoon smoked paprika

  • 3 cloves of garlic

  • 1 tablespoon avocado oil 1⁄2 lemon, juiced

  • 1 can white beans, drained and rinsed 1 tablespoon tahini

  • Salt and pepper, to taste

  • 2 tablespoons olive oil


  1. Pre-heat the oven to 175oC / 350oF

  2. Place the sweet potatoes on a baking tray and toss together with the spices and garlic.

  3. Bake for 30-40 minutes until the sweet potatoes are tender.

  4. Let cool and add to a food processor with remaining ingredients, except the olive oil.

  5. Blend until combined, then with the motor running slowly drizzle in the olive oil until smooth and creamy.

  6. Taste test and adjust, then serve with veggie crudités or pitta chips!

Honey Garlic Salmon & Brussel Sprouts


  • 4 garlic cloves, minced or pressed or grated

  • 1/4 cup low-sodium soy sauce

  • 1/3 cup honey

  • Freshly cracked black pepper

  • 1 (2 pound) salmon filet, about 1 1/2 inches thick

  • 1 pound brussels sprouts, cut in half or even quartered

  • Lemon wedges for spritzing

  • Fresh herbs, like basil, oregano, chives for topping


  1. Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper or foil. Make sure your brussels sprouts are in small pieces so they roast quickly.

  2. In a small bowl, whisk together the garlic, soy sauce and honey. 

  3. Place the salmon filet in the center of the sheet.

  4. Place the brussels in the bowl and toss them with half of the honey garlic mixture. 

  5. Spread the brussel sprouts around the salmon. Brush the remaining honey garlic mixture over the salmon. (It's okay if you have some left - you can use it to brush on once the salmon is finished!) 

  6. Roast the salmon and brussel sprouts for 15 minutes, until the salmon easily flakes with a fork and the brussels begin to caramelize. Remove and slice the salmon into pieces. 

  7. Serve immediately with a sprinkling of herbs, a spritz of lemon and extra sauce.

Source:  How Sweet Eats

Gluten-Free Pumpkin Oat Pancakes


  • 2 eggs

  • 1 1/2 cups gluten-free oat flour

  • 1 1/3 cups whole organic dairy milk

  • 3/4 cup pumpkin puree (about 1/2 a can)

  • 2 tablespoons sugar (or coconut sugar)

  • 2 teaspoons baking powder

  • 1 teaspoon cinnamon

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon allspice

  • 1/8 teaspoon clove

  • 1/8 teaspoon nutmeg

  • Chocolate chips (optional)

  • Butter or oil for frying, plus more butter for serving if you wish

  • Maple syrup, for serving

  • Seasonal fruit, for serving



  1. Whisk together the dry ingredients in a large mixing bowl.

  2. In a separate bowl, whisk together the wet ingredients.

  3. Combine the wet ingredients with the dry ingredients,whisking until lumps are gone.

  4. Heat a skillet over medium heat. Brush with a little butter.  Scoop about ¼ cup of batter onto the skillet.  Cook until little bubbles form on the top and the edges look cooked, about 2 to 3 minutes. Sprinkle chocolate chips into the pancake if using them, then flip.  Cook until golden brown on the other side, about another minute.  Transfer to a plate and repeat. 

  5. Serve with warm maple syrup and a pat of butter, plus seasonal berries.

Source:  Gimme Delicious


Pesto Chicken & Broccolli Pasta


  • 1 tablespoon olive oil

  • 1/2 onion minced

  • 4 cloves garlic minced

  • 2 chicken breasts sliced into ½ inch strips

  • 1 cup light cream 

  • 1/4 grated parmesan cheese

  • 1/4 cup pesto

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper or to taste

  • 4 cups aldente pasta drained (appx)

  • 2 cups broccoli florets frozen or fresh


  1. Begin by cooking the pasta in a large pot according to package directions. Add the broccoli into the pasta pot 1 minute before turning off the heat. Drain, set aside. 

  2. While the pasta is cooking, Pour 1 tablespoon of oil into a large pan. Add the onion and cook for 3-4 minute or until golden. Add the garlic and cook for just a few seconds then add the sliced chicken. Season with salt & pepper and cook the chicken for 5-7 minute or until browned. 

  3. Add the parmesan, cream, pesto, and salt & pepper. Simmer mixture for 2-3 minutes. Add the cooked pasta and broccoli. Stir until fully combined. Simmer for another 2-3 minutes. Remove from heat and garnish with more parmesan. Enjoy!

Source:  Gimme Delicious

Autumn Chopped Chicken Salad


  • 1 lb chicken breasts (2 large) trimmed and halved lengthwise

  • 1/2 tsp Garlic salt (or to taste)

  • 1/8 tsp black pepper freshly ground

  • 1 Tbsp olive oil

  • 1 head romaine lettuce (8 cups chopped) rinsed and dried

  • 2 pears cored and sliced

  • 1 cup dried cranberries

  • 1 cup pecans lightly toasted on a dry skillet

  • 1/2 cup feta cheese (4 oz) crumbled


Balsamic Vinaigrette Ingredients:

Source:  Natasha's Kitchen


Salmon BLT


8 bacon slices

1/2 c. low-fat Greek yogurt 

1/2 c. fresh dill, roughly chopped

1 scallion, finely chopped

1 lb. skinless salmon fillet 



1 tbsp. oil

4 thick slices toasted bread



Cucumber salad, if desired



  1. Cook bacon until crisp. 

  2. Combine low-fat Greek yogurt, fresh dill, scallion, and 1/4 teaspoon each salt and pepper.

  3. Cut salmon fillet into 4 thin pieces, season with 1/4 teaspoon each salt and pepper and cook on medium in oil until opaque throughout, 1 to 2 minutes per side. 

  4. Spread yogurt mixture over 4 thick slices of toasted bread and top with lettuce, sliced tomato, salmon, crisp bacon, and 4 more slices of toasted bread. Serve with cucumber salad if desired.

Source:  Good Housekeeping

Spinach and Artichoke Dip Pasta


  • 8 ounces whole-wheat rotini

  • 1 (5 ounce) package baby spinach, roughly chopped

  • 4 ounces reduced-fat cream cheese, cut into chunks

  • ¾ cup reduced-fat milk

  • ½ cup grated Parmesan cheese, plus more for garnish, if desired

  • 2 teaspoons garlic powder

  • ¼ teaspoon ground pepper

  • 1 (14 ounce) can artichoke hearts, rinsed, squeezed dry and chopped (If you can find frozen artichoke hearts, they also work well in this recipe. Thaw before using.)


  • Bring a large saucepan of water to a boil. Cook pasta according to package directions. Drain.

  • Combine spinach and 1 tablespoon water in a large saucepan over medium heat. Cook, stirring occasionally, until just wilted, about 2 minutes. Transfer to a small bowl. Add cream cheese and milk to the pan; whisk until the cream cheese is melted. Add Parmesan, garlic powder and pepper; cook, whisking until thickened and bubbling.

  • Drain as much liquid as possible from the spinach. Stir the drained spinach into the sauce, along with artichokes and the pasta. Cook until warmed through.

Spinach and Artichoke Dip Pasta .jpeg
Banana Bread

Healthy Banana Muffins


  • 4 tablespoons ground flaxseed + 4 tablespoons warm water*

  • 1¾ cups whole-wheat pastry flour, (or white/wheat mix)

  • 1 teaspoon cinnamon

  • ¼ teaspoon nutmeg

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon sea salt

  • ⅔ cup almond milk

  • 1 tablespoon apple cider vinegar

  • ⅓ cup maple syrup

  • ⅓ cup olive oil or any neutral oil

  • 1 teaspoon vanilla

  • 1 cup mashed ripe banana, about 2 bananas

  • ½ cup chocolate chips, optional


  1. Preheat the oven to 350°F and lightly grease or spray a 12-cup muffin tin.

  2. In a small bowl, combine the flaxseed and warm water and set aside to thicken for 5 minutes.

  3. In a large bowl, combine the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.

  4. In a medium bowl, combine the almond milk, apple cider vinegar, maple syrup, oil, and vanilla and stir to combine. Stir in the flaxseed mixture.

  5. Add the wet ingredients to the bowl of dry ingredients and stir just until combined. Do not overmix. Fold in the mashed banana and chocolate chips, if using. Use a ⅓ cup measuring scoop to divide the batter into the muffin tin.

  6. Bake for 18 to 20 minutes or until a toothpick comes out almost clean. Let cool for 15 minutes, then transfer to a wire rack to continue cooling.