25 Sep


Fall is here! And even though I wish my summer was longer, I love fall. It’s actually my favorite season because I live for fall fashion, food, and even the weather! But before I start feeding your eyes with pumpkin and other fall favorite recipes, I decided to start off with a simple, moist, and decadent treat packed with protein and extra deliciousness ;)


This bread is one of my favorite fall treats. The texture is very similar to a brownie, so if you are also a fan of brownies then this recipe is definitely worth trying. Although this recipe is healthy and uses clean ingredients, it is also very addicting, and I mean you can eat the entire loaf without blinking, so I would advise you make this recipe if you have friends over or are heading to a potluck, but be sure to set aside a chunky piece for yourself :) The recipe can be found on my Chocolate Zucchini Bread post. Have an amazing day!


17 Sep


Happy hump day everyone! I hope everyone is having a good week. My mother is visiting at the moment and we are having an amazing time together, but since she’ll be leaving me soon I’m doing the best I can to make sure that she enjoys every moment we spend together, and one of the little things I did was to make her this yummy meal. She loves bacon and seafood, and pasta is basically her favorite choice for lunch, so why not combine all her favorite edibles together and feed her a kick ass meal? Well that’s exactly what I did here and she enjoyed it! Although I’m pescatarian, I don’t restrict my family or friends to my eating lifestyle except they are willing to try, but I always give them options and I enjoy being versatile with my recipes, that way, everybody is happy :) My mom was happy with this recipe, but I was even happier because she enjoyed it as much as I enjoyed cooking it for her. This recipe was seasoned with Flavor Gods everything spicy seasoning and it worked perfectly! Have an amazing day guys!


Gluten free brown rice pasta (preferably organic)
1 cup organic raw shrimp
3 strips of nitrate free bacon
1 tsp. Flavor God Everything Spicy Seasoning
½ cup chopped organic zucchini
1 chopped scallion
1 small garlic clove (grated)
5-6 chopped grape tomatoes

Preheat the oven to 400°F and line a baking sheet with aluminum foil.

Place bacon stripes on the baking sheet and transfer to the oven. Bake for 15-20 minutes, but check your bacon after 12 minutes to make sure the bacon isn’t being overcooked. When ready, take the bacon out of the oven and pout the bacon fat into a ceramic bowl and set aside, then set the bacon aside to cool off. The bacon becomes crispy when it’s fully cooled.

Fill a saucepan with 1 cup or water over medium heat. When boiling bubbles start to form, gently immerse pasta in boiling water. Cook pasta for 10-15 minutes, then when ready, drain boiled pasta in a colander and set aside.

Place shrimp in a bowl and add seasoning, then place shrimp in the refrigerator and let it marinate for 5-10 minutes.

When ready, place a skillet over medium-high heat and grease the pan with the bacon grease. Add shrimp, zucchini, scallions, garlic and tomatoes into the skillet and cover the top. Let it simmer for about a minute.

Drain and add cooked pasta into the shrimp sauté and mix until well incorporated, then turn off the heat and transfer pasta into a ceramic plate or dish. Break bacon into tiny pieces and sprinkle on top the pasta.

Serve when ready.

Note: You can choose to omit the bacon.


10 Sep


Simple, easy, and quick breakfast on the go when you’re in a hurry to leave the house or when you’re having a hard time deciding what to eat. I used Flavor God everything spicy seasoning and it was perfect! Definitely added some swag to these eggs :) I added a handful of chopped carrots, tomatoes, red and green onions, and bell peppers to the eggs for extra flavour. I also used brown rice chia bread and added a drizzle of sriracha, so yes it is a spicy morning! Happy hump day!


Be sure to check out for gluten free and paleo seasoning options. They are also organic, free of MSG, and low sodium.


8 Sep


Although I couldn’t eat these since I don’t eat bacon, I made these for my awesome trainer as a small act of gratitude for keeping me fit and healthy! I know the combination sounds weird, but they were a hit! I actually have to make a second batch to feed all the awesome trainers at my gym. So if you’re a bacon and a cookie lover, then these cookies might be a harmonious explosion in your mouth :) Happy Monday!

Recipe: adapted from the Live It Paleo cookbook

5 slices nitrate free bacon
¼ cup pure maple syrup
3 cups blanched almond flour
1 tsp baking soda
1 tsp sea salt
2 organic cage free eggs
½ cup pure maple syrup
1 tsp pure vanilla extract
½ cup ghee (or coconut oil)
1 cup dairy free dark chocolate chips (Enjoy Life brand)

Preheat oven to bake at 350°F.

In a medium size mixing bowl, toss bacon in ¼ cup maple syrup.

Lay bacon on a parchment lined baking sheet.

Bake for 20 minutes.

Remove bacon from oven, and allow to cool.

Crumble candied bacon for cookie batter.

Heat oven to 375°F.

In a medium sized mixing bowl, combine dry ingredients.

In a small mixing bowl, beat eggs, ½ cup maple syrup, and vanilla extract with a hand mixer.

Pour wet ingredients into dry and beat with hand mixer until combined.

Add ghee into batter, then stir in chocolate chips and candied bacon until combined.

Drop balls of dough on parchment paper lined baking sheet, about a tablespoon in size.

Bake cookies for 15 minutes at 275°F.

Let it cool and serve!


31 Aug


I hope everyone is having a good weekend. Sadly, summer is almost over :( so I’m doing what I can to enjoy the weather and also stocking up on summer fruit, especially cherries and peaches! Which by the way are my two favourite combinations! I also had a lot of chia seeds in my pantry so I incorporated a few teaspoons for extra fiber and protein. Have an amazing long weekend!

Recipe: Yields 7 mini pancakes, serves 2

1 cup brown rice 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)
1 cup pitted cherries
1 ripe peach (chopped)

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

When ready, top with additional cherries, peaches and a drizzle of organic maple syrup.


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