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Tuesday, 21 March 2017

Macaroni and beef recipe

Macaroni and beef has got to be one of my favorite childhood comfort foods.  Perfect in a big bowl, while I'm curling up on the couch watching a movie, on Sunday afternoon.

With my plant based diet I have been coming up with all kinds of vegan alternatives for my favorite foods. This one is a goodie, but please try it for yourself and let me know what you think.

1 white onion
1 quarter sweet pepper (I used yellow)
2 cloves of garlic
1/2 package of Yves Italian veggie ground round
1 tbsp. Crushed red pepper
1 tbsp. Oregano
1 can tomato pasta
1 jar strained tomatoes


Sunday, 19 March 2017

Strawberry banana smoothie recipe

Strawberry banana smoothie recipe

3 very ripe small (apple) bananas or one regular
1 cup frozen strawberries
1 cup coconut milk
1 tbsp. Honey (or your favorite sweetener)

Check out this video for instructions!

Friday, 10 March 2017

Check out how to make the best vegan sushi!

Check out the video for the how to!

1 cup germinated brown rice
2 cups water
Pinch sea salt

2 tbsp. Soy sauce
2 tbsp. Coconut Palm Sugar
2 tbsp. Rice Vinegar

Sliced red pepper
Sliced carrot
Sliced cucumber
Sliced avocado
Sliced spring onion


Tuesday, 31 January 2017

Recipe - Vegan Apple Cinnamon Overnight Oats

Overnight oats, the easy and healthy breakfast you make the night before. Perfect for super busy mom's like me, less than 5 minute prep and the whole day with the awesome knowledge that I had a healthy breakfast. And hey, we all need more self care!


3/4 cup Rolled oats
3/4 cup Organic unsweetened applesauce
1/4 cup Coconut cream or milk
4 tbsp. Chia seeds
1 tbsp. Ground Flax
1 tbsp. Hemp seeds
1 tsp. Cinnamon
1/2 tsp. Sea salt
1 tbsp. Maple Syrup (optional)


Combine ingredients in a mixing bowl and stir until well combined

Separate mixture into Mason jars and cover with lid.

Refrigerate overnight or at least 6 hours.

Recipe yields two generous servings.

Thursday, 26 January 2017

Peppercorn Chai Chia Pudding

Chia pudding has been all the rage for quite sometime now and I'm totally into it.  I mean who doesn't like a guilt-free, luxurious breakfast.

Raw Spice Bar's peppercorn chai spice blend inspired this sweet and savory recipe that was a big hit in my household.

Check it out! It's so delicious you'll be sneaking into the fridge all day!

1 litre of vegan spiced milk
1 tbsp. Vanilla extract
1/4 cup Raw agave
1 tsp. Cinnamon
1/4 Vanilla coconut coffee creamer (or similar)
1/2 cup Chia seeds

Chai Chia Pudding Ingredients


Combine ingredients in a large bowl and stir well to combine.

Distribute into Mason jars and cover.

Refrigerate overnight, stirring occasionally.

Recipe yields 4 servings.

Raw Spice Bar - Peppercorn Chai Chia Pudding

Tuesday, 24 January 2017

Vegan spice infused milk

We are in the heart of winter and this cold weather has me craving a little more heat.
Luckily, I found a way to warm up and to spice up my plant based diet.

I created this simple recipe for a delicious peppercorn chai almond milk using Raw Spice Bar's high quality spices.

I used it to make a delicious Chai-Chia pudding (yaaay for delicious word play lol) but it would also be perfect to spice up your tea or coffee. You can also use this spiced milk in place of milk in any recipe that could use a new twist!

Spiced milk is a healthy way to add tons of flavor and the health benefits that come from Raw Spice Bar's savory spices.  


3 cups unsweetened almond milk (or your favorite)
1 cup coconut milk
1 package Raw Spice Bar - Peppercorn Chai

Vegan spiced milk recipe


Combine ingredients in a saucepan and heat over medium-high heat.

Stir occasionally until milk begins to boil.

Once boiling remove from heat and cover.

Allow to sit at least 10 minutes before using.

Raw Spice Bar - Peppercorn Chai infused milk

Refrigerate leftovers for up to one week.

Monday, 23 January 2017

How to make hummus in less than 60 seconds!

Check out this super easy hummus recipe! With only 5 ingredients and less than a minute prep time it's just the best thing since sliced bread! Or on it ;)

Friday, 20 January 2017

Recipe - Tamari roasted almonds

Over priced almond vendors beware!
This perfectly balanced, 20 minute clean recipe will soon become your snack food of choice!

1 - 250 gram package of raw almonds
1/4 cup tamari sauce
1 tsp. cayenne pepper
1 tsp. raw agave nectar
Pinch sea salt (optional)

Ingredients for Tamari Almonds


Preheat oven to 290 degrees and arrange almond in a single layer on a baking sheet

Roast Almonds
Bake for 8 minutes

In a separate bowl, combine Tamari, cayenne & agave.

Stir to combine and set aside

Once almonds have roasted, dump all of the almonds into the bowl with the sauce

Toss the hot almonds until coated and then pour them back on the baking sheet and roast and additional 10 minutes. Watch carefully to prevent burning!

Tamari Roasted Almonds

Allow to cool for a moment before eating, although it's hard! Season with additional sea salt if desired.

Tamari Almonds make the perfect addition to any lunch bag, a great salad topping, perfect for any get together or movie night! Try some now!

Sunday, 8 January 2017

Real life product testing - How to Veggetti

The veggetti, advertised as an easy and affordable way to prepare raw vegetable pasta. I was totally inthused when I saw it advertised on sale for $10 in one of my local boxing week flyers so of course I had to try.

Upon inspection, and as usual with as seen on TV products, I received an underwhelming plastic tube with two blades, one marked thick and the other side thin.

The Veggetti is expectedly, light weight and easy to hold and then requires a suprising amount of force to use. I tried it with zucchini and it does perform by making a watery pasta like vegetable creation.

Here's a live video of me trying out the veggetti!

Check out my next post, where I will be cooking the zucchini veggetti! It's surprisingly delicious!

Tuesday, 3 January 2017

Quinoa Nicoise Salad

The holidays are over and it's time to switch from gluttony to punishment. Meaning it's time to switch our diets from luxury treats to salads and lighter fare.

Without sparing any flavor, I am pleased to present my Quinoa Nicoise Salad, a delicious new modernization on the classic French dish. This healthful, hearty salad will leave your tummy full and your taste buds pleased.

Quinoa Nicoise Salad


1 cup cooked red quinoa
1 cup cooked, chopped green beans
1 can tuna, drained
1 large shallot, diced
4 kalamata olives, pitted and chopped
8-10 grape or cherry tomatoes, halved

1/4 cup olive oil
1/8 cup red wine vinegar
1 tbsp. Dijon mustard
1 tbsp. Honey
Pinch salt, pepper and oregano
1 garlic clove, minced


Combine dressing ingredients in the base of a large bowl. Whisk until combined and slightly thickened.

Layer salad ingredients onto dressing and toss gently.

Spoon salad onto a bed of your favorite greens and serve.

Recipe yeilds two large entrees size servings.

Quinoa Nicoise Salad Recipe