3 Aug


Happy Monday everyone! Here’s my version of a healthier breakfast BLT sandwich. I used sprouted 21 ancient multigrain bread layered with avocado spread, spinach, fried eggs, lean turkey bacon and organic cheddar cheese. Have a great day!


27 Jul


Monday’s definitely call for pancakes๐Ÿ’๐Ÿ’ actually everyday calls for pancakes, but of course we won’t do that so we’ll choose Mondays!


These pancakes are gluten free, rich in protein, free of oils and full of fruity flavour. Plus you can’t ignore the slight happiness these colourful pancakes give you๐Ÿ˜Š Amirite??


This serves 3 people. Have a great day!

Recipe: serves 3

1 cup brown rice flour
1 banana
2 organic cage free eggs
1/2 tsp baking powder
1/2 cup non fat plain greek yogurt
1/3 cup unsweetened almond milk
1/4 pure vanilla extract
A dash of sea salt
1 cup pitted cherries

Add all ingredients (except cherries) in a food processor or hand mixer and puree until smooth. Pour batter into a bowl and add in pitted cherries.

Place a skillet over medium heat and lightly spray the pan with coconut oil spray. Fry each pancake until both sides are golden brown.

When ready, serve with pure maple syrup and more cherries.


19 Jul


Enjoy your weekend with some yummy pasta๐Ÿ My version of shrimp scampi uses multigrain pasta and less butter compared to the traditional version of shrimp scampi, while preserving the same yummy flavour! Enjoy!


1 pack multigrain pasta (or whole wheat), boiled and strained
2lb raw shrimp, peeled
3-4 tbsp grass fed butter, unsalted
3 garlic cloves, minced
1 tbsp fresh basil leaves, chopped
1 cup grape tomatoes, sliced
1/2 cup chopped red onions
Fresh parsley leaves, for topping
2 tbsp natural all spice seasoning (I used Flavor God)

First, make your shrimp scampi. Place a skillet over medium-high heat and ads butter. Toss shrimp with all spice seasoning and set aside, then add garlic and onions in the skillet and let it simmer for about 30 seconds.

Add shrimp and stir until well incorporated with the garlic and onions, then cover the skillet and let it simmer for about 2 minutes until cooked.

Add cooked pasta into the skillet and stir until well incorporated, then add tomatoes and fresh parsley.

When ready, serve with parmesan cheese and enjoy!


16 Jul


These cookies pair very well with your coffee when you want breakfast on the go. Swap the chocolate chips for blueberries instead to make it healthier.


These cookies contain fresh blueberries. They are also low in sugar and butter free (I used coconut oil). Oh, did I also mention how delicious they were? I guess not. They were nom nom yummy.

Recipe: makes 16-20 cookies

2 cups light spelt flour
2 tsp baking powder
1/2 tsp sea salt
1/2 cup virgin coconut oil (at room temperature)
1/4 cup unsweetened almond milk
1 large organic cage free egg
1/2 cup organic honey
1 tsp organic almond extract
2 tsp lemon zest
1 cup fresh organic blueberries

Preheat oven to 375ยฐF and line two baking sheets with parchment paper.

In a large mixing bowl, cream in coconut oil, milk, egg, honey, almost extract and lemon zest until smooth. Add in flour, sea salt and baking powder until well incorporated, then fold in blueberries.

Drop dough on lined baking sheets with a cookie scoop. Place in the oven and bake for 15-17 minutes.

When ready, let it cool for 10 minutes. Enjoy!


9 Jul


Finally! Hereโ€™s the recipe for this sweet and spicy crispy goodness. The chicken has the perfect balance of sweet and savory flavors and crispy edges to mimic the texture of fried chicken.


I used deboned and skinned chicken thighs which made it easier to eat, but you can also use regular chicken thighs, especially if you want the extra crunch by leaving the skin on. I actually made these for a family dinner and the reviews were amazing! So I had to share.

Recipe: modified from Damn Delicious

6 deboned and skinned chicken thighs
2 tbsp grass fed butter
1 tbsp Flavor God garlic lovers seasoning (or 3 gloves of garlic, minced)
Sea salt and ground pepper, to taste
3.5 tbsp coconut palm sugar or sucanat + 1 tbsp organic honey
ยผ tsp dried basil
2 tbsp fresh parsley leaves, chopped

Preheat oven to 400ยฐF.

Season chicken thighs with salt, pepper, and garlic seasoning.

Melt the butter in an oven proof skillet over medium high heat. Add chicken, and sear both sides until golden brown, about 3 minutes per side, then remove from heat and transfer the chicken into a bowl.

Stir in sugar, honey, and basil until well combined, and then return the chicken into the skillet.

Place skillet in the oven and roast until completely cooked through, about 25-30 minutes.

When ready, serve with chopped parsley and lime.


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