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Miso Chicken Sheet Pan Supper

BT Toronto | posted Thursday, Sep 14th, 2017


Serves 4

4 boneless, skinless chicken breasts

Half a 250mL PC Black Label hatcho miso marinade

1 small bunch broccoli, cut into florets

1 cup grape tomatoes

1 tablespoon canola oil

1/8 teaspoon salt

Toasted sesame seeds (optional)

Sliced green onions (optional)

Combine chicken with miso marinade in a zip-lock bag or shallow dish. Let stand at room temperature 15 minutes or in the fridge up to 24 hours.

Preheat the oven to 400F. Line a large baking sheet with parchment paper.

Take the chicken out of the marinade let excess marinade drip off. Place chicken on prepared sheet. Bake 20 min. Combine broccoli and tomatoes with oil and salt in a medium bowl. Take pan out of the oven and place broccoli mixture in and around chicken. Bake 12 to 15 min or until chicken is springy when pressed and cooked through and broccoli is gold. Sprinkle with sesame seeds and green onions if desired.



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Carrot and squash soup

BT Toronto | posted Tuesday, Aug 13th, 2013

Carrot and squash soup


  • 2 cups fresh carrot juice, room temp.  (Best if you have a juicer and can make your own.)
  • 1/2 butternut squash, meat only, no skin, cubed (about 2 C)
  • 1/2 -2 very ripe avocados
  • 4 green onions OR 1 medium-sized leek washed very well, chopped
  • 3 tbsp hempseed or hemp hearts
  • 2 tbsp raw pine nuts
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1/2 tsp ginger
  • Sea salt
  • Fresh ground pepper


  1. To blender, add juice, squash, onions and pine nuts.  Blend on HIGH for 30 seconds, and then bringing down to medium speed for about 2 more minutes.  Your aim is to puree it well, but to also slightly warm the soup.
  2. Once you are happy with the consistency, add the avocado, oil, cumin, ginger and a pinch of sea salt and pepper (to taste.)  Run on low to medium for another 30 – 60 seconds.
  3. Top each serving with 1 tbsp hempseeds.

Courtesy Meg Pearson,

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