19 Apr


Hey guys!! I hope everyone is having an awesome Easter weekend. I made these yummy scones for my family as a breakfast treat, and you bet they had it with tea :)


I also had some happy giggles when they told me they loved them, so I guess this recipe is a win!


Feel free to play around with your choice of fruit; you could use blackberries, strawberries, peaches, or even mix in nuts if you’d prefer. I would probably add in peaches next time I make this recipe. Have a fun and festive weekend everyone!!!

Recipe: Modified from : yields 8 scones

1 1/2 cup almond flour
1 organic cage free egg
1/4 cup organic virgin coconut oil
1/4 cup organic coconut palm sugar
2 tbsp. arrowroot powder, or cornstarch
1 tsp. organic pure vanilla extract
3/4 cup fresh organic blueberries and raspberries
1/4 cup unsweetened shredded coconut (optional)
1 tsp aluminum free baking powder

Preheat oven to 350F. Line a 9 inch round baking pan with unbleached parchment paper all the way up to the sides of the baking pan and set aside.

In a mixing bowl, add the egg, sugar and coconut oil. With a hand mixer beat until combined. Add the remainder of the ingredients except the blueberries and raspberries and mix through. Add the blueberries and raspberries and gently with your hands incorporate them into the batter.

Press the batter into the prepared baking pan and bake for 35-40 minutes.

Let the scones cool for at least 15 minutes. Pulling from the parchment paper, lift the scones up from the pan and cut into 8 pieces. You can store them on a cake stand for up to two days.


17 Apr


It’s almost the long weekend! And since tomorrow is Good Friday, my Friday pretty much starts today because I’ve mentally clocked out of work mode! Sorry boss :) But what do we have here? This is a quick grab and go breakfast for those busy mornings when you sleep in a little later than your alarm clock permitted because you kept pressing the snooze button (guilty), and you end up running out of your apartment worried that you would be late for work only to realize that your shirt is inside out, and you forgot to wear socks. There is also a slight chance that I may be describing by morning.


But thank goodness for these! It contains all the breakfast nutritional components you need to rock your morning! The Greek yogurt gives these muffins a boost of protein; the oatmeal provides the fiber to keep you full and satisfied, and the banana contains potassium and natural sugars to give you an early boost of energy while satisfying or controlling your sweet tooth cravings. The chocolate chips just makes you happy, but feel free to omit or substitute with walnuts or pecans.


Having ripe bananas is also a plus if you want to make this recipe a low sugar win! If you choose to rely on the natural sugars from the bananas, you may use a few tablespoons of your favorite natural sweetener or even omit it completely. Either way, you can still enjoy a low sugar treat without giving up the sweet flavor. Have a great day everyone!

Recipe: Makes 12

2 cups gluten free whole grain oat flour (Bob’s Red Mill)
1 cup fat free plain Greek yogurt (I used Liberte)
3 organic ripe bananas (the riper the better)
2 organic cage free eggs
2 tbsp. organic raw honey (optional)
2 tsp. gluten/aluminum free baking powder
1 tsp. gluten aluminum free baking soda
2 tbsp. chia/flaxseed meal (or flaxseed meal)
1 tsp. organic pure vanilla extract
¼ cup vegan dark chocolate chips (Enjoy Life)

Preheat oven to 350°F and line your muffin pan with cupcake liners (I used parchment paper cupcake liners).

Combine oat flour, baking powder, baking soda, and flaxseed meal in a large bowl and mix until well incorporated.

Combine Greek yogurt, eggs, honey, vanilla, and bananas in a food processor and blend until smooth.

Pour blended mixture into the oat flour mixture and mix until you get a smooth batter, then add chocolate chips and gently mix in.

Scoop batter into the individual cupcake liners using an ice cream scoop, this should yield exactly 12 scoops.

Place batter in the oven and bake for 18-20 minutes, or until it passes the toothpick test.

When ready, let it cool for 5 minutes, or if you’re in a hurry like I was, endure the heat and enjoy the treat :)


15 Apr


Hey there my amigos and amigas! What a lovely snowy day we are having in Toronto this spring! I’m I right? Sadly…yes I am :( so let’s heat things up with this sweet and spicy hot dish! I love spicy food, I cannot lie, and I find that on cold days like these my spicy cravings are at a maximum level. As much as I enjoy my spicy dishes, I always try to keep it at a minimum because consuming spicy meals on a regular basis isn’t really the best for me. Sometimes it causes heartburn, it hurts my tummy, and also hurts to umm leave Easter bunny presents…teeheee. The goal is to enjoy spicy foods in moderation.


For Squash:

1 small butternut squash (cubed)
1 branch of fresh thyme
A dash of sea salt and pepper
1 tbsp. organic extra virgin olive oil

For Tilapia:

1 wild tilapia fillet
1 tbsp. red curry paste (Thai Kitchen)
1 tsp. organic extra virgin olive oil
A dash of sea salt and pepper
1/8 tsp garlic powder
¼ tsp onion powder

First, roast butternut squash. Preheat oven to 350°F.

Dice and peel a small sized butternut squash, making sure you scrape out the seeds.

Dice into small cubes and place on a baking sheet lined with parchment paper, then add remaining ingredients and mix until the diced cubes are coated properly. Roast in the oven for 30 minutes.

When ready, set aside and prepare your tilapia. Change oven settings to 400°F.

Season tilapia with all the tilapia ingredients, then place tilapia in a sealed air tight container and let it marinate for 15 minutes in the refrigerator.

Place marinated tilapia on a baking sheet lined with parchment paper and place it in the oven. Let it bake for about 12-15 minutes until tender.

Plate your meal when ready and enjoy!

Note: You will have a lot of left over butternut squash, so you can preserve them in an air tight sealed container for week in the refridgerator, or in the freezer for two weeks.


12 Apr


Hey guys! I apologize for the late post, I was caught up with work yesterday and I am still getting over the flu, so it was a long day. However, I always look forward to the weekends because well, it is the weekend :) If you’re looking for a sexy date night treat, then I recommend you try this! After all, nothing can get sexier that chocolate ;)


I got a surprise and yummy delivery of healthy protein cookies from The Cookie Department. They are promoting a line of healthy protein cookies with
a variety of amazing flavours to help build and maintain muscle. Each cookie contains a superfood, which helps boost its nutritional value. They reached out to me and a bunch of my foodie friends (more like my foodie family) on Instagram to help promote their business, and I gotta tell ya, these samples were so yummy! I tried to be good and not eat all of the cookies ;) If you would like to order a sample of these cookies, head over to their website at and place your order! The Grate Full cookie is my favorite! Cheers guys!

Recipe: Makes 4 Cups

1/2 cup melted vegan chocolate chunks (Enjoy Life)
1 tsp. organic virgin coconut oil
1/4 cup paleo custard (add 1 tbsp. lemon zest)
1 Espresso cookie

Place chocolate chips and coconut oil in a bowl and melt in the microwave for 1 minute. The coconut oil helps with loosening the chocolate and making it smooth, since it’s dairy free.

When ready, pour about 1.5 tbsp of melted chocolate into the silicone cups. Use a cooking brush or a fork to cover the edges of the cup with the chocolate. Make sure it’s about 1 inch thick or the cups might break when you’re trying to take them out.

Place cups in the freezer, they should form a hard shell in 10-15 minutes.

When ready, gently remove chocolate shells from the silicone cups. Fill chocolate shells with paleo custard and top with cookie pieces.


8 Apr


Hi guys! So i’m a little bit under the weather today, which meant I had to call out sick to work because the flu decided to visit for a few days :( But in between drinking soup and hot tea remedies, I figured i’d make a carb free pasta recipe :)The shrimp is breaded with almond flour because I wanted to keep it paleo, but you can also use gluten free rice bread crumbs if you’d prefer. You can find it at any health food store or even the organic section of your grocery store. Have a great day and stay warm!


1 medium zucchini (peeled)
5 pieces raw jumbo shrimp (peeled)
1 organic cage free egg
1/4 cup almond flour
1/4 tsp. sea salt
A dash of cayenne pepper
1 tsp. Mrs. Dash salt free spice mix
1 tbsp. chopped red onions
1 tbsp. chopped red bell peppers
1 tsp. coconut oil

Preheat oven to 400°F.

Peel zucchini with a potato peeper to form pasta shape.

Line a baking sheet with parchment paper.

Place egg (whisked) and almond flour in separate plates, then season almond flour with a dash of sea salt and cayenne pepper (different from the servings listed in the ingredients).

Coat shrimps individually in the egg mixture and almond flour before placing them on the baking sheet. Bake for 10-15 minutes or until they look slightly brown and crispy. Take them out of the oven when ready and cover with foil paper to keep them warm.

Place a skillet over medium heat and add coconut oil.

Place zucchini, onions, bell peppers, and remaining seasoning ingredients in the skillet and let it simmer for 1 minute.

When ready, plate your zucchini with breaded shrimp.

Viola! You’re ready to eat!


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