23 Aug


Good morning! The weekend is here again which would be fun for some or busy for others. Either way, a good juice cleanse every now and then is necessary to clean out your insides and keep you functioning properly, think of it as reseting your body to get it up and running again. Juicing can be time consuming, and although I have read that preserving freshly made juices could kill the enzymes, I believe that it still preserves most of it’s essential vitamins, but that’s another debate. So to keep this short, here’s an easy 3 day juice cleanse you can choose to follow if you’re interested or curious about cleansing. This juice contains:

1 large cucumber
1 pear
2 large parsley leaves (bunched)
1 zucchini
2 lemons
2 peaches
A handful of strawberries
A handful of baby carrots
Half a large ginger
1 bunch mint leaves

Have a great weekend everyone!


15 Aug


Happy Friday guys! It’s quite chilly outside, it’s actually been chilly all week, which means that fall is already here and that makes me sad because it’s still August! Or more like Augtober, and frankly I’m still waiting for my summer because it never came, since I’ve worn blazers and light sweaters almost every day since June! Grrr! Anyways moving on…..


These yummy squares are definitely an accurate definition of a salad on the go! The crust is light and savory and the avocado and veggie toppings compliment the crust quite well. I used rice cheese for the cheese topping to make it vegan, but you can also top it with feta cheese if you’d like. So here you go, a fancy and fun way to eat your salad :)

Recipe: Yields 12 bars

1 ½ cups gluten free oat flour
1 cup unsweetened almond milk
1 tsp. sea salt
2 tbsp. chia/flax seed powder (or flaxseed meal)
2 tbsp. chopped chives
1 tsp. ground cumin
½ tsp. chili flakes
¼ cup chopped cucumbers
¼ cup chopped carrots
¼ cup sliced grape tomatoes
¼ cup chopped yellow bell peppers (or any bell peppers)
1 organic ripe avocado
1-2 tbsp. rice cheese (or feta cheese)

Preheat oven to 350°F and line a square baking sheet with parchment paper.

In a medium bowl, mix flour, milk, salt, flax, chives, cumin, and chili flakes until well incorporated. Your batter will be a little sticky but that’s okay.

Pour batter into the baking sheet and use a spatula to even out the batter until all edges are covered. Place in the oven and bake for 30 minutes.

When ready, take the sheet out of the oven and let it cool on a wire rack for 15 minutes. In the mean time, mash you avocado and chop your vegetable toppings.

Spread avocado on top of the bars and top with veggie toppings and cheese. Slice into 12 pieces and enjoy!


13 Aug


Seafood steak for lunch anyone? Even though it’s already dinner time, I had these for lunch and they were amazing! A true pescatarians dream :) The combination of the ahi tuna and the cauliflower buns was quite a success! The buns have a sweet like flavour which comes entirely from the cauliflower, and the tuna had a spicy savoury kick without the flavour being to overwhelming. Definitely a healthier burger option for you to try!

Recipe: Serves 2

4 cauliflower buns (add 2 tbsp. chopped fresh chives)
1 block ahi tuna steak
1/2 tsp. grated ginger
1 small garlic clove
Juice from 1/2 a lime
A dash of sea salt and black pepper
2 tbsp. organic extra virgin olive oil

First prepare buns and set aside when ready.

Place a large skillet over medium high heat. Coat the tuna with the remaining ingredients until all edges are generously covered.

Place the tuna in the skillet and sear both sides for exactly 1 minute. Be careful not to overcook it or it will become to tough and rubbery.

When ready, serve with buns and enjoy!


10 Aug


Good morning guys! I apologize again for being M.I.A. I just moved into my new condo and it took some time for me to settle in, but i’m gradually getting back into my normal routine! Plus I figured i’d make these healthy pancakes just because it’s Sunday and it only makes sense to have pancakes for breakfast :) I was actually inspired to make these because for some reason I was specifically craving IHOP pancakes this morning after my workout, but since there is no IHOP where I live (sad face :( ) it only made sense to make my own.


My inspiration, but of course I modified mine a little because I’m just a little extra like that ;). My version is also much healthier! They are gluten free, high in protein, contains fibre, and free of refined sugars. Have a great Sunday guys! Cheers!

Recipe: Yields 7 mini pancakes, serves 2

1 cup gluten free whole grain oat flour
2 organic cage free eggs
1\2 tsp gluten/aluminum free baking powder
1 tbsp. chia seeds
1/4 cup non fat plain greek yogurt
1/4 cup unsweetened vanilla almond milk
1 stevia sachet (optional)
Coconut oil (for frying)
A handful of fresh blueberries and raspberries

Place all ingredients in a food processor and blend until you get a smooth batter.

Place skillet over medium heat with 1 tbsp of coconut oil and pour palm size dollops into the pan, then drop a few blueberries and raspberries on top. Flip when edges are brown, then repeat process for remaining pancakes.

When ready, top with additional fresh berries, a drizzle of organic maple syrup and sugar free powdered sugar. To make powdered sugar, mix 1 tsp of arrowroot powder and 1 packet of stevia in a bowl, then sprinkle away!


28 Jul


Hey guys! If you’re looking for a yummy and nutritious breakfast loaded with fibre and protein, then you should give this a try! It’s also gluten free and low in sugar. Feel free to substitute the plantain for ripe bananas if you prefer. Have an amazing day!



1 small ripe plantain (1 cup)
1/2 cup organic virgin coconut oil
1 1/4 cup quinoa flour (or brown rice flour)
2 organic cage free eggs
1/3 cup organic coconut palm sugar
1/4 cup non fat plain Greek yogurt
1 Tbsp. organic pure vanilla extract
1 Tsp. gluten/aluminum free baking powder
1/2 cup crushed pecans

Preheat oven to 350°F and grease a 9/5 inch bread pan.

Place all ingredients (except pecans) in a food processor and blend until you get a smooth batter, then transfer the batter into a large bowl and stir in pecans.

Pour batter into the bread pan and place in the oven. Bake for 60 minutes or until it passes the toothpick test.

When ready, take the bread out of the oven and place it on the counter. Let it cool for 5-10 minutes.



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