24 Oct


Now now now, before you say anything you’re probably wondering how red velvet cupcakes or cream cheese fall in the healthy category, and you’re totally right to wonder that, but these do! Or kinda sorta do, depending on how you feel about reduced fat cream cheese ;) I used natural red food coloring and also used stevia with the cream cheese instead of powdered sugar; trust me, it tasted great! However, if you’re more comfortable with a dairy free version, feel free to check out my Vegan Red Velvet Cupcakes.


I made these for my aunt because we had a girl’s day and she treated me to lunch and fancy wine, which was amazing! I always bring yummy treats anytime I’m visiting with friends and family. It’s just a little way I show love and appreciation. She loved them! And I hope you love them too :)

Recipe: modified from; yields 12 cupcakes

Dry Ingredients:

½ cup tapioca flour
½ cup gluten free oat flour
2 tbsp raw cocoa powder
¾ tsp agar powder (or xanthan gum)
¼ tsp gluten/aluminum free baking soda
¼ tsp sea salt

Wet Ingredients:

¾ cup organic coconut palm sugar
½ cup virgin coconut oil (or butter)
2 large organic cage free eggs (at room temperature)
1 tsp organic pure vanilla extract
½ water (at room temperature)
1 tbsp natural red food coloring

Vanilla Cream Cheese Frosting:

1 pack softened reduced fat cream cheese (or other cream cheese alternative, but it won’t taste the same)
½ cup organic baking stevia
2 tbsp unsweetened almond milk
1 tsp organic pure vanilla extract

Preheat oven to 350°F and line a muffin pan with parchment paper cupcake liners.

Mix wet (except food coloring) and dry ingredients in two separate mixing bowls, and then combine mixtures.

Add in red food coloring and mix until the color is well incorporated. Spoon ¼ cup of the batter into each cupcake liner.

Bake for 20-25 minutes or until the cupcakes pass the toothpick test. When ready, transfer the cupcakes to the wire rack to cool completely. In the meantime, prepare your cream cheese frosting by blending the cream cheese ingredients in a mixing bowl on low speed (alternatively, you can use a food processor).

Frost and serve.


23 Oct


I had some left over tilapia and half of a random sweet potato lying around, so this is what I came up with. Easy peasy deliciousness :) This recipe is very similar to my Kale Sweet Potato Tilapia Roll, so you can choose to use or omit the kale is you’d prefer. Have a great evening!


21 Oct


Sometimes a little bit of spicy heat is always needed in my green juices to supercharge and cleanse my body, especially on a cold and rainy day :( and sometimes, coffee alone doesn’t cut it. The hot ingredient in this juice recipe is one simple jalapeño pepper.


Jalapeños contain antioxidants and also aid in weight loss, but you get the full benefits when they are eaten raw, and the easiest way to do that is to add them to your juices! Hopefully this brings you some colour today and makes you smile :)

This juice contains:

1 Persimmon
Red kale
1 apple
4 celery sticks
1 pear
1 lemon
1 cucumber
1 jalapeño

All ingredients are organic. Have a great day!


20 Oct


I hope everyone had a great weekend! I’m a huge fan of fish tacos and I was craving it for lunch today, so of course I made some! I’ve made fish tacos in the past and I would usually season the fish with salt and pepper and use chopped veggies and hot sauce to elevate the taste, so I decided to try something different and seasoned the tilapia with Flavor God seasonings…best decision of my life. I also added the lemon garlic seasoning to my homemade coconut sriracha sauce and my tummy was happy after I inhaled this meal. Good thing I have a whole box of Flavor God seasonings to last me through the winter! Second best decision of my life ;)


Happy Monday! :)


1 pound tilapia fillet (sliced into cubes)
A slice of lemon
A handful of chopped red onions, red and yellow bell peppers, jalapenos, scallions, and grape tomatoes
¼ tsp balsamic vinegar
½ tsp. natural all spice mix (I used Flavor God’s everything seasoning)
Organic extra virgin olive oil
1 gluten free brown rice tortilla

Coconut Sriracha Sauce:

1/3 cup unsweetened canned coconut milk (room temperature)
2 tbsp sriracha sauce
1/2 tsp. natural all spice mix (I used Flavor God’s lemon garlic seasoning)

Preheat oven to broil and line a baking sheet with foil paper. Lightly grease with olive oil.

Coat the tilapia with balsamic vinegar, natural spice mix and 1 tsp olive oil and place on the lined baking sheet. Place tilapia in the oven and broil for 10-12 minutes (you want to retain the juices in the tilapia).

When ready, set aside. Place a skillet over medium heat and place frozen tortilla in it (you don’t need to add any oil). Fry both sides for a little less than a minute until it becomes slightly crispy. Gluten free tortillas are usually stored in the freezer because of their brittle texture due to the lack of gluten, and when left out at room temperature for just a few minutes, they start to fall apart. The best way to enjoy gluten free tortilla is to fry it, this way it holds together and you get a nice and crispy shell. Alternatively, you can use a regular tortilla wrap.

When ready, place cooked tortilla on a plate, then add tilapia, chopped red onions, red and yellow bell peppers, jalapenos, scallions, and grape tomatoes. Drizzle with some coconut sriracha sauce and add a lemon slice for extra flavor, or omit. Devour!


19 Oct


I love all things pumpkin, so when I came up with this French toast recipe, I was pretty excited, and also shocked about how quickly I inhaled them..they were that good! Some people don’t really enjoy French toast because of the eggy texture, and although this recipe contains 1 egg, you could also choose to omit it if you’d like :) Enjoy your Sunday!

Recipe: serves 2

4 slices gluten free brown rice bread (I used Udi’s chia/flax seed bread)
1 large egg (optional)
1/3 cup organic pure pumpkin puree
1 tsp organic pure vanilla extract
2 tbsp organic pure maple syrup
1/4 tsp cinnamon
1/4 tsp pumpkin pie spice
1/4 tsp nutmeg
1/2 cup unsweetened vanilla almond milk
Coconut oil (for frying)

Mix all ingredients in a large bowl until well incorporated, then place a skillet over medium heat and add 1 tsp coconut oil.

Soak individual bread slices in the pumpkin mix until all sides are evenly coated, then fry both sides for about 2 minutes until golden brown.

Serve and top with more maple syrup and coconut cream or topping of choice.


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