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In Food on
April 21, 2017

Chocolate Garbanzo Muffins


  • 1/2 cup oats
  • 1 teaspoon baking powder
  • 2 small or 1 large banana
  • 1/2 can (540 mL) chickpeas
  • 1/4 cup almond butter
  • 1/4 cup honey
  • 1/4 cup shredded coconut
  • 3 tablespoons cocoa powder
  • 2 teaspoons vanilla extract
  • Pinch of salt

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In Food on
February 12, 2017

The Fiesta Bowl


  • 1 tablespoon Extra Virgin Olive Oil
  • 2 cups shredded carrots
  • 1/2 red bell pepper
  • 1 cup frozen corn
  • 2 stalks celery
  • 1 can chickpeas
  • 3/4cup Tostitos® salsa
  • Seasoning: salt, pepper, ground cumin, chilli powder, garlic powder
  • 1/2 avocado

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In Food on
December 14, 2016

Almond Coconut Bliss Bar


The food processor. Wow. I didn’t even know what I was missing! (Shout-out to my Mom and Dad for buying me one for Christmas!) If you have this magical machine, you can make these delicious bars. If you don’t, you need to buy one and then make these delicious bars. 4 ingredients, no bake, Whole 30 approved. Need I say more?  Read more

In Food on
November 30, 2016

Rosemary Lemon Baked Chicken and Veggies

As some of you might have seen on Instagram, I’ve decided to do The Whole 30 program. I struggle with Irritable Bowel Syndrome and was looking into managing my symptoms by changing my diet when I stumbled upon The Whole 30. For the last few weeks I’ve been googling and practicing with new recipes, and I have to say that I feel fantastic. I modified this recipe from one I found on The Laughing Spatula. I plan on officially starting the program in the new year- so stay tuned for more recipes and updates! This has become one of my staple dishes. Heat your oven to 400ºF and let’s get started!


  • 4 pieces boneless skinless chicken breast
  • 1 lb baby red potatoes
  • 1/2 small onion, roughly chopped
  • 1 lemon
  • 2 tablespoons Extra Virgin Olive Oil
  • 1/2 teaspoon garlic powder
  • 3 Rosemary sprigs
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

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In Food on
October 19, 2016

Spicy Pumpkin Soup


  • 2 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 2 cloves minced garlic
  • 2 teaspoons curry powder
  • 1/2 teaspoon ground coriander
  • Pinch ground cayenne pepper
  • 1 can (796 mL) of 100% pumpkin purée
  • 1 container (900 mL) vegetable broth
  • 2 cups milk
  • 1/2 cup brown sugar
  • 1/2 cup heavy cream
  • Pumpkin seeds (for sprinkling)

I am a basic white girl. I love pumpkin everything and I am not ashamed! This is my favourite soup recipe and it tastes even better in the fall. Let’s get started!
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In Food on
September 9, 2016

Carrot Cake Oatmeal


  • 1 cup grated carrot
  • 2/3 cup rolled oats
  • 2 tablespoons raisins
  • 1 1/2 cups soy or almond milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1 teaspoon honey
  • Greek yogurt (Oikos® or PC Skyr)

At the end of high school I became obsessed with oatmeal. I think I ate it for almost every meal for at least three years! What I love about oatmeal is that it’s a blank canvas. You can make it into whatever you’d like, and I don’t think I like anything more than dessert for breakfast. This Carrot Cake Oatmeal recipe is easy and delicious. Let’s get started!  Read more

In Food on
August 10, 2016

Mushroom Spinach Artichoke Fettuccine


  • 4 1/2 cups water
  • 15 ounces Fettuccine
  • 1 can artichoke hearts, drained
  • 8 ounces cremini mushrooms
  • 1 medium onion
  • 2 cloves garlic
  • 1/2 teaspoon basil
  • Salt and ground black pepper to taste
  • 2 cups baby spinach
  • 1 cup Parmesan cheese
  • 2 tablespoons butter

Ever since I came back from Italy I’ve been pasta-crazy. If you love artichoke and carbs as much as I do then this recipe is for you! Grab a large pot and let’s get started! Read more