Patricia Chuey

Food and Nutrition Expert | Recipe Developer

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Recipes

Delicious, nourishing creations to add to your collection. Easy enough for any day. Impressive enough for entertaining!

The Original Sea Salt Puffino

December 14, 2015 By Patricia Chuey

Puffinos

 

Puffinos (pronouced puff-een-oes), are a deliciously simple treat that we had fun inventing in the summer of 2015. We were camping right on the beach at beautiful Tofino, BC on the westernmost coast of Canada. After a day of serious energy expenditure boogie boarding and surfing with friends in perfect washing machine waves followed with a delicious dinner, we roasted marshmallows around the campfire. We decided to pop some corn over the fire too. With a handful of lightly sea salted fire-popped corn and a perfectly caramelized roasted marshmallow in the other, the merger took place. We happened to have some toasted coconut and hemp hearts on hand for our morning oatmeal (because that’s how we ‘tough it out’ when camping:). We sprinkled these over the melted marshmallow-popcorn combo and the Puffino was born! That evening we ‘brain-surfed’ a lengthy gourmet list of toppings for our future boutique Puffino shop. The new Nanaimo bar? These are a simple, yet yummy treat to make even when you only have a few baking ingredients on hand. The kids love them.

Bonus: they’re gluten-free and considerably lower in fat and calories than a traditional chocolate truffle or rum ball. Enjoy and surf on into a happy new year ahead! #8020

 

Puffinos                Makes 40 treats

  • ½ cup popcorn kernels
  • ¼ cup canola oil
  • ¼ tsp sea salt
  • 6 cups mini marshmallows (approx. 1 bag) or about 60 regular sized
  • ¼ cup butter
  • 1 tsp pure vanilla
  • Optional toppings: crumbled toasted pecans, walnuts, almonds or coconut, sugar sprinkles, melted dark chocolate and/or caramel bits
  1. In a large saucepan with lid, combine oil and popcorn kernels. Cover. Place on burner over high heat until popcorn pops, about 4-5 minutes. To avoid scorching, listen carefully near the end of popping and remove from heat just before final kernels pop. Transfer to a large mixing bowl, carefully removing any un-popped kernels. Sprinkle with a little sea salt. This makes about 16 cups of popcorn. Remove and set aside about 4 cups. (Alternately, air popped corn can be used if preferred.)
  2. Assemble in advance any toppings you wish to apply to the Puffinos before they set.
  3. Rinse out the same saucepan and add butter and marshmallows as you would for rice crispy cake. Heat over low, stirring often, until marshmallows are melted, but not caramelized. Remove from heat and stir in the vanilla.
  4. Working quickly, pour melted marshmallows over popcorn and stir well to coat. If needed to form a firmer mixture, add more popcorn from the reserved 4 cups. Once cool enough to handle, again, work quickly to shape into popcorn balls of any size you like. Keeping hands slightly damp with water helps. (Makes 40 Puffinos, about 1½ times the size of a golf ball.)
  5. Before they set fully, roll tops or the whole ball in garnishes like toasted coconut, sprinkled or crushed almonds. If garnishing with chocolate or caramel drizzle, apply once the Puffinos are firm and fully cooled. Allow to stand for the drizzle to set before eating. Can be stored in the fridge for up to 3 days.

Cheers!

 

 

 

Filed Under: Recipes Tagged With: 8020‬, marshmallow, popcorn, popcorn ball, recipe, Tofino, treat

Christmas Pavlova

December 9, 2015 By Patricia Chuey

Christmas Pavlova

Anyone hosting a holiday meal knows it takes some juggling to coordinate the available oven and kitchen space. Ensuring multiple dishes are ready at the same time is a real skill. Added to the mix is the kitchen being where everyone gathers to share the festive spirit whether assisting in making the meal or not.

To help lighten the workload on the day of the gathering and reduce worry that it will all come together masterfully, consider prepping at least a couple of the dishes in advance. The meringue base of my all-time favourite dessert, Pavlova, can be made up to 2 days in advance.  It’s a very special treat that always impresses while being significantly lighter than many holiday desserts full of cream cheese, rich sauces or calories. It can be made in a round or square pan and takes on a new look every time depending on the combination of fruit used to top it.  Berries and pomegranate seeds always wow. Peach or fig slices also look pretty.

We have so much to be grateful for in Canada, including access to an abundance of safe, wholesome food. I wish you all the very best of health and happiness this holiday season and in the year ahead.

Christmas Pavlova – Serves 6

  •  6 eggs whites, no trace of yolk
  • ¼ tsp cream of tartar
  • ½ cup granulated sugar
  • ½ cup icing sugar
  • 1 Tbsp cornstarch
  • 1 tsp white vinegar
  • 2 cups whipped cream
  • 1-2 cups fresh or frozen fruit and a few mint leaves
  1.  Preheat oven to 325⁰F. Line the bottom and sides of a pie plate or spring-form pan with parchment paper.
  2. In a clean mixing bowl, beat egg whites and cream of tartar until stiff peaks form.
  3. Combine sugars in a small bowl. Add half of the mixture to the egg whites and whip until sugar is dissolved. Continue adding sugar 1 Tbsp at a time, whipping well after each addition. Meringue mixture should have stiff, glossy peaks. Sprinkle cornstarch and vinegar in and gently fold being careful not to lose any volume.
  4. Spoon mixture into prepared pan. Spread in a swirl motion and build up the sides to form a small well in the bottom.
  5. Bake at 325⁰F for 15 minutes. Reduce heat to 250⁰F and continue baking for 1¼ hours until golden. It is done when hard and crunchy on the outside and slightly chewy inside. Allow to cool fully. Can be prepped up to 2 days in advance, covered and kept on the counter or in the oven with the heat completely off.
  6. To serve: top with whipped cream or a mixture of whipped cream and Greek yogurt. Top with fruit and mint.

Merry Christmas!

Filed Under: Recipes Tagged With: berries, Christmas, desserts, meringue, pavlova

Salad In The Pink

December 1, 2015 By Patricia Chuey

In our family, food is a big focus year round and especially at Christmas. My parents, 3 sisters and all of our husbands cook and help in the kitchen. The kids are right in there with us too! On Christmas Eve we celebrate with a traditional Scandinavian or Ukrainian meal. On Christmas Day, it’s turkey with all the trimmings. We always include a salad that’s dressed in its holiday finest. The salads are so good they’ve become as vital to the meal as the turkey. Here I reveal a secret family salad dressing we’ve been making for years thanks to Mom first discovering it.

Roasted Beet, Pomegrante and Greens in the Pink – Serves 4-6

  • ½ cup plus 2 tsp canola or olive oil
  • 3 medium beets, peeled, quartered and sliced thinly
  • sea salt, to taste
  • 2 Tbsp white vinegar
  • 2 Tbsp granulated sugar
  • ¼ cup red onion, chopped
  • ½ tsp each dry mustard powder and salt
  • 4-6 cups chopped Romaine or green leaf lettuce
  • ½ cup chopped fresh parsley
  • 4 green onions, chopped
  • ½ cup pomegranate seeds
  1. Roast beets: Toss beets with 2 tsp oil and a little sea salt. Place on a parchment or foil lined baking pan and roast at 350⁰F for about 35 minutes.
  2. Meanwhile, prepare dressing: In blender or food processor, mix together ½ cup oil, vinegar, sugar, red onion, mustard powder and salt.
  3. Assemble salad: Toss together lettuce, parsley, green onion and pomegranate seeds. Arrange beets on top and drizzle with dressing.

Cheers!

Filed Under: Recipes Tagged With: Christmas, festive food, pink, pomegrante, salad, salad dressing

Glorious Kale Salad

November 2, 2015 By Patricia Chuey

Well-balanced mixtures of energizing carbohydrates, protein and quality fats make for ideal sustained fuel. Meals rich in colourful vegetables or fruit are abundant in disease-fighting nutrients that also help working muscles perform and recover well for subsequent day’s activities. Toss together this highly crave-able salad for high octane muscle fuel and a lighter option to much of the rich, comfort food of the Fall season. It definitely won’t be one you only ever make once.

Glorious Vegetable, Kale and Tofu Salad – Makes 8 servings

Recipe inspired by my dear friend Tori at Fraiche Nutrition.com and Whitewater Cooks, a gorgeous cookbook series created in British Columbia.

  • 2 Tbsp water
  • 1/3 cup nutritional yeast flakes (available in natural foods aisle)
  • 2 Tbsp sodium-reduced soy sauce
  • 2 Tbsp apple cider vinegar
  • 1 clove garlic, crushed
  • ½ cup vegetable oil
  • 1 Tbsp tahini, peanut or almond butter
  • 8 cups cooked brown rice
  • 2 cups grated fresh beets
  • 2 cups grated carrots
  • 2 cups almonds, toasted and chopped
  • 2 cups fresh kale leaves or spinach, stems removed
  • 2 cups grilled tofu cubes
  1. Make dressing: In food processor or blender, combine water, yeast flakes, soy sauce, cider vinegar and garlic. Add oil in a steady stream. There will be leftover dressing for later use on another salad, quinoa, grilled fish or chicken.
  2. Assemble the salad in a large bowl or on individual plates by topping cooked rice with beets, carrots, kale, almonds and tofu. Drizzle with dressing to serve. Alternately, tofu can be pan fried in a bit of the dressing before placing on the salad.

Cheers!

Filed Under: Recipes Tagged With: beets, kale, recipe, salad, salad dressing, tofu

Secret Fish Taco Sauce

October 5, 2015 By Patricia Chuey

The secret to permanent great health and well-being revealed!

CONSISTENCY.

The healthiest people out there consistently do a few things. They buy healthy groceries week in and week out, keep lots of fresh vegetables, whole grains and quality protein options on hand and make a consistent effort to eat well at least 80% of the time. They aren’t obsessed and don’t freak out when they occasionally stray from their 80% approach. Equally, if not more, important, they’re consistent with exercise. They don’t over train and then become inactive. They take a permanent, ongoing healthy approach to exercise. It’s as much a part of their routine as showering or sleeping. And their sleep habits are consistent too. In addition, consistency is maintained in other areas that impact health including stress management, job satisfaction, satisfying relationships and more.

To celebrate the reveal of the secret to well-being, I share my secret sauce for delicious homemade fish tacos.

Creamy Caper Fish Taco Secret Sauce – Makes 1¼ cups

  • 3/4 cup plain Greek yogurt
  • 1/4 cup light mayonnaise
  • juice from 1 small lime
  • 1 Tbsp chopped fresh cilantro
  • 1 Tbsp chopped capers
  • ½ tsp each dried dill, cumin and chili powder
  • Optional: 1/2 -1 tsp hot sauce or red chili flakes
  1. In bowl with a lid, combine yogurt, mayo and lime juice. Mix well.
  2. Stir in cilantro, capers and spices. Refrigerate overnight to allow flavour to develop well.
  3. Drizzle over tacos filled with: chunks of grilled white fish and a slaw of chopped cabbage, peppers, carrots and kale.

Cheers!

Filed Under: Recipes Tagged With: fish tacos, recipe, secret sauce

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Patricia Chuey

It has been my life’s work to create peace of mind around food and health. What an absolute joy to connect with so many who have shared, done the work and now reap the benefits of an energized, healthy life!

Recipes


Delicious, nourishing creations to add to your collection. Easy enough for any day. Impressive enough for entertaining!

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Chuey On This


There's always something in the food news to chew on. Patricia shares perspective.

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Fun, inspiring food tips and tricks from the kitchen.

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Patricia developed 96 original recipes for BC Tree Fruits. In addition to providing recipe development and nutritional analysis, she also determines if recipes are suitable for low fat, heart healthy and diabetic diets. Patricia always met the challenge of creating recipes that target our numerous fruit commodities as she brings vast industry knowledge to the… Read more “Deanie Foley Gillespie”

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You make me look sooo good. The staff are buzzing around talking to each other and saying how great you are. Thank you once again for making our staff appreciation day function so successful.

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Patricia brings vast nutritional knowledge, quick wit and professionalism to every show. She is a pleasure to work with, is a talented dietitian and has a calming presence on and off camera…everyone should have a Patricia Chuey in their lives…we’d all be a little happier and healthier!

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This was the BEST lunch and learn I have ever been to. Informative, not lecturing like this topic can sometimes be. Patricia was a very effective presenter and I found it incredibly beneficial to me. She was fantastic; informative, funny and interesting!

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I have had the pleasure of working with Patricia Chuey in her capacity as a dietitian, recipe developer, writer and consultant for more than 15 years. Patricia has truly distinguished herself, not only for her comprehensive knowledge of nutrition and contemporary nutrition-related issues but also her empirical knowledge of health in general – attributes that… Read more “Ann Collette”

Tori Wesszer

“Patricia was the very first mentor I ever had, and I’ve looked up to her ever since the day I walked into her office.  An extremely accomplished business woman and dietitian, Patricia’s passion for helping people succeed is truly unprecedented.  I’ve had the great fortune of learning from Patricia over the years, and can put… Read more “Tori Wesszer”

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I’ve had the pleasure of working with Patricia for the past 9 years conducting Health and Wealth seminars. Patricia is one of the most captivating and enjoyable speakers I know. Her subtle humour and extensive knowledge of nutrition and well-being amazes her audiences. I recommend attending her highly sought after seminars. You’ll learn the key… Read more “Rhonda Klatik”

Jeff Bohnen

Patricia came back to Intrawest for a return engagement as a guest of our Health & Safety Committee, and was just as great the second time around! Not only is she funny and engaging, but she also has an amazing ability to be a teacher, not a preacher. Her easy-to-remember, common sense approach to nutrition… Read more “Jeff Bohnen”

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Patricia exudes her own joy de vivre and is always ready to roll. She is graceful and professional while sharing her knowledge and expertise with our viewers. She is someone you can relate to and look forward to seeing. Patricia “invites you in” and you want to stay. She is the perfect expert/co-host.

Karen Stark

Working with Patricia was a wonderful experience, her knowledge, experience and passion for food was very apparent. She worked on several tofu recipes for us and for our tofu cookbook that helped it become a great seller on store shelves

Emma Lee

Patricia Chuey was a freelance writer for Urbanbaby & Toddler magazine for 9 years. Her articles were not only accurate and timely but also engaging and well written. In readership surveys, her articles received some of the highest marks from our discerning readers.

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