Sweet Potato & Carrot Chipotle Latkes

I LOVE latkes! I actually had forgotten my love for these creamy on the inside and crispy on the outside little patties of goodness until I scanned my fridge/kitchen and realized I needed to use my abundance of sweet potatoes and I had gotten a 10 lb bag of the sweetest carrots from the market a few days prior. I personally am always inclined to throw some heat in with sweeter ingredients, it makes such a yummy contrast! So for lunch I got a hold of my trusty grater and baked up some healthy, Sweet Potato & Carrot Chipotle Latkes with some lime avocado mash!

Did you know carrots actually have two seasons? Obviously we can get them year round, but you will find some of the best and most flavorful carrots around Spring & Fall, not to mention the colorful varieties that I always cave in and buy… way too tempting! With my massive bag of seasonal and local carrots, giant sweet potatoes, a little bit of red pepper and sweet yellow onion, I was off on my grating marathon! I weirdly enjoy watching my vegetables get grated to oblivion, kind of therapeutic actually. I coarsely grated all of those up, now we have a latke base that provides us with lots of beta-carotene, vitamins, antioxidants, potassium & fibre! With the base of the latke created, time to create a binding.











Now for the binding, to hold these babies together I used egg whites, oat flour and of coarse some spices to kick things up a notch! You know me, spices are my best of best friends, they fulfill and make my taste buds dance ūüôā I went a little Mexican with the flavors because who can resist chipotle!? A smoked chili ground into a deep dark powder that livens up recipes and other flavors! A dash of garlic, onion powder, paprika and a squeeze of lime juice, let’s get our hands dirty and form these yummy latke cakes, my favorite part, then bake away. I always opt to baking over frying, so much better for you! The key to the creamy insides here and crispy outside is a oven on higher heat and baking for 35 – 40 minutes or so.










Let me break down the ingredients for you and some instructions for these Sweet Potato & Carrot Chipotle Latkes:

3 cups lightly packed sweet potato – coarsely grated

1 medium carrot (approx 1/4 cup) – coarsely grated

1/2 red pepper (approx 1/4 cup) – coarsely grated

1/4 medium sweet yellow onion (approx 1/4 cup)  Рgrated

2 egg whites

2 tbsp oat flour

1/2 tsp baking powder

1/2 tsp dried garlic powder

1/2 tsp onion powder

1/2 tsp lime juice

1/4 tsp paprika

1/4 tsp salt

pinch of chipotle powder (if you like more heat, add more)

Avocado Mash:

1/2 ripe avocado

1 tsp lime juice

Pinch of salt & pepper

Creating your Sweet Potato & Carrot Chipotle Latkes:

Makes approximately 9 latkes:

Heat oven to 420 degrees Fahrenheit & line a baking sheet with parchment paper, lightly oil.

Combine grated ingredients in a bowl, take some folded over paper towel (about 2 sheets) and press excess water out of your vegetables, press firmly a few times until your paper towel is soaked.

In a separate bowl combine the rest of your ingredients and whisk together well.

Pour your egg & spice mixture into your vegetables and coat evenly.

Make palm sized latkes in your hands and firmly press together, some liquid will be pressed out, this is okay, place latke onto sheet and press down slightly on the latke when on the sheet.

Bake for 20 minutes and the carefully flip and bake another 15-20 minutes until golden brown and crispy on the outside.

While baking, you can make your avocado mash, mix all ingredients together and mash!

Serve hot with a dollop of avocado mash, YUM!

They are such a great lunch or snack idea, fun to make and you can use up your vegetables! I even took them for lunch the next day, not as crispy but still so flavor filled and filling. I also can’t wait to share some exciting news with all of you regarding a local collaboration, coming very soon and a saving opportunity for you all! I’d love to hear if you created these yummy latkes and what you thought, xoxo! Almost weekend time everyone, hooorayy!



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Pumpkin Spiced Teff Pancakes with Pomegranate Maple Drizzle

Happy Friday… the 13th… spookyyyy! I present to you on this Friday, pancakes for the weekend! So pancakes, you either love em or you don’t. I never used to care for plain ok pancakes really, they offered no nutritional value, felt kinda dry in the mouth and left me feeling heavy. I decided to turn this bland pancake world upside down and punch up the nutritional value with a denser, spiced, moist pancake that energizes me for the day instead, now that’s what I’m talking about! Then to make this pancake situation even more exceptional, I added a fresh maple pomegranate drizzle to finish it all off, what a masterpiece. Let me introduce you to a lovely fall breakfast of, Pumpkin Spiced Teff Pancakes with Pomegranate Maple Drizzle… mmmmm. What else could you possibly make for breakfast this weekend?

I knew I had to get a fall breaky recipe out to you guys, to enjoy these weekend mornings with bites of pumpkiny spiced goodness, I also HAD to incorporate pomegranates, tis the season and they are so tasty and mysterious! I have to say, the pomegranate maple drizzle really makes this recipe bloom, the pops of sweet pomegranate with hints of spice and a warm bite of pancake, I was truly in my happy place testing these out. I did have to trial a couple batches due to initially quite a dense pan… more like pound cake… so I went back to drawing board and finally came out with a pancake I found quite delicious. I personally like a bit of weight to my pancakes, a little on the denser side, slightly crispy on the outside, but still manages enough fluff to soak up that pomegranate maple juice of course!

I decided to keep working with teff flour as I have had great results in other recipes and I can’t get enough of its unique taste, so that’s what I did! Also, like I mentioned before, I do love a pancake with a little density that will keep me full for the day, so I decided on whole small flake quick oats to be a part of this pumpkin dream! Then I threw in some pumpkin spice, cinnamon, citrusy ginger to highlight the pumpkin and spices! I wanted the challenge of creating a more than edible, enjoyable in fact, vegan pancake, so I stuck to using a “flax egg” (1 tbsp milled flax mixed with 2.5 tbsp water) you can use 1 egg if you want, almond milk & of course that gorgeous orange pumpkin puree. I ate every last pancake.

The recipe is pretty straight forward and you’ll have it whipped up in 20 minutes, eating in 30 minutes, coffee in hand and pancakes in the other, yum!

Here are the ingredients:

Makes 10 medium pancakes:

1 cup teff flour (I use Bob’s Red Mill)

1/2 cup quick oats

1.5 tsp baking powder

1 tsp pumpkin spice

1 tsp cinnamon

1/4 tsp salt

Wet ingredients:

1.25 cup almond milk (I use unsweetened vanilla)

1/2 pumpkin puree

1/2 tbsp lemon juice

1 tsp vanilla extract

1/4 tsp juice from fresh grated ginger or dried

1 tbsp milled flax mixed with 2.5 tbsp warm water (let this sit for 5 minutes)

If you like your pancake on the sweeter side add a tbsp or so of your favorite sweetener, maple syrup, honey, sugar etc.

Pomegranate Maple Drizzle:

1 large pomegranate

1/4 cup maple syrup (I use ED Smith No Sugar Maple Syrup)

How to make these glorious pancakes:










Create your flax egg by adding 1 tbsp of flax and 2.5 tbsp warm water, blend well and let it sit for 5 minutes.

Add all your dry ingredients together in a bowl and mix well.

Add your wet ingredients into another bowl and whisk well, add your “flax egg” to your mixture.

Slowly add your dry ingredients to your wet and mix well.










Heat a pan over low/medium heat, lightly oiled.

Once the pan is heated, spoon your batter into pancakes onto the pan and cook for 5-6 minutes a side on low, flip and cook another 5 minutes or so.

While your pancakes are cooking away, cut your pomegranate in half and loosen the skin slightly by stretching out the rind just to loosen the seeds, place the pomegranate in your hand, seeds facing down and take a wooden spoon and hit the back of the pomegranate over a bowl full of water. Your seeds will be sent flying into the water and any extra unwanted white rind will be left floating! Scoop out the unwanted bits and pour out your water. Add your maple syrup to the seeds and muddle with the syrup, just enough to release the juices but not completely broken down. Best pomegranate hack ever.










Once all your pancakes are cooked, drizzle your pomegranate maple sauce all over, top with crunchy pepitas, a shake of cinnamon and EAT! SO good and good for you, love it when the two coincide ūüôā Hopefully you guys get to try these out ASAP, let me know what you think, had to get a little pumpkin spice in there somewhere!










The finished product once again, Pumpkin Spiced Teff Pancakes with a Pomegranate Maple Drizzle, on its way onto your plates and into your happy bellies! Happy almost weekend! XOXO


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Thanksgiving Butternut Squash & Apple Feta Salad with Pomegranate Balsamic

Happy Canadian Thanksgiving to all of you! I hope you’re all able to take a moment this weekend to soak in all that you are thankful for: family, friends, health, laughs and of course the exquisite tables of never-ending food that we are fortunate enough to prepare over hours with love and devour within just a few minutes! I am remarkably thankful for this holiday as it truly allows me to press pause on my life for just a moment and in that moment realize that even though our world is struggling in many ways, there is still beauty, resilience, love and a positive energetic force that goes on around us, let’s embody those forces and emit them to the world around us. In that little message I am going to share with you a little sumthin sumthin that I whipped up yesterday to bring to the table of feasts at my family dinner, with overwhelming positive feedback on my Thanksgiving Butternut Squash & Apple Feta Salad with Pomegranate¬†Balsamic, I will pay it forward to your table of thankfulness and hope you and your loved ones truly enjoy!

I signed up for the salad category as my contribution to my mom’s always INCREDIBLE Thanksgiving dinner this year, I wanted make a hearty but still fresh, seasonal salad that encompassed Thanksgiving colors and flavors. I hummed and hawed on what type of salad to make and decided to go with what I had on hand and hope for the best! I had a giant butternut squash lying on the counter top, a head of fresh kale/sweet kale super food leaf mix in the fridge, a pot full of herbs, a mound of golden apples, half a red onion bulb and some of my fav fixings like pecans, hemp, pumpkin seeds and that salty delicious feta! Then I got choppin and cookin and this salad came out better than I could have imagined!

So if you need to bring something to dinner tomorrow… (sorry this post is a little late, but I had to share!) now you’ve got a seasonal salad to impress the fam jam with and it keeps well for the next day so you can keep a little for yourself to snack on the day after indulging!

Here is what you’ll need and hopefully have lying around!

Serves 6-8 people:

4 cups of butternut squash – peeled & cut into small cubes

1 tbsp fresh rosemary (1 tsp dried)

1 tbsp fresh thyme (1 tsp dried)

2 tsp onion powder

2 large golden apples – sliced into matchsticks

8 cups of soft curly kale (I did 4 cups of kale and 4 cups of the Eat Smart Sweet Kale Salad mix)

1/4 red onion – very thinly sliced

1/3 cup pecans whole (tossed in 1 tsp honey & 1/4 tsp cinnamon, pinch of salt)

1/4 cup light feta – crumbled

2 tbsp pepitas

2 tbsp hemp (I buy bulk at Superstore/Save on Foods)

1 tbsp apple cider vinegar

Salt & Pepper to taste

Pomegranate Balsamic Salad Dressing:

1/2 cup fresh pomegranate juice

1/4 cup balsamic vinegar

1/2 tbsp dijon mustard

1 tsp honey

Salt & Pepper to taste

How to make:

Heat oven to 400 Fahrenheit

Take diced butternut squash & toss with a small amount of olive oil until just coated, toss in fresh herbs, onion powder, salt & pepper.

Line a baking sheet with parchment paper and bake squash for 20 minutes, flip half way.

In a large salad bowl add your kale/kale mix, apples, red onion, apple cider vinegar, salt & pepper and toss well.

Take your pecans & toss them in 1 tsp of warmed liquid honey, cinnamon & a pinch of salt, when your squash has 6 minutes left to bake, add to your baking sheet and bake 3 minutes a side.

When your squash & pecans are done, let them cool.

Crush pecans and top your salad with crushed pecans, squash, hemp, pepitas & feta.

Add all your dressing ingredients together and mix well.

Pour dressing over your salad when ready to serve, enjoy your Thanksgiving Butternut Squash & Apple Feta Salad!

Happy Thanksgiving and sending much love, XOXO!


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Curried Shrimp Squash Noodle Bowl

Monday’s are tough enough for most of us, then we get pummelled with a windy and wicked snow storm just to top it all off here in Calgary… just great, especially after enjoying the stunning Fall we were having!¬†My mission on this mission Monday, to fill your bellies with a dish that will make you forget about all the swirling snow and high velocity arctic winds out there and bring you to your happy place. With all the gorgeous squash hitting the markets and my body craving¬†comforting Winter¬†spices, what better to make than an easy, flavour layered¬†and most definitely satisfying,¬†Curried Shrimp Squash Noodle Bowl!

I actually think I could eat anything with curry in it, truly, I love curry and how you can mix it with so many different flavors, textures and how in such a short amount of time you can create a dish that tastes like it has been simmering all day long. Now squash + curry = WHOAH, delicious! I undisputedly decided to go with two types of squash in my Curried Shrimp Squash Noodle Bowl, because I adore pumpkin and butternut wholeheartedly and didn’t want to hurt anyone’s feelings here… The pumpkin puree and fresh tomato¬†thickens the sauce and creates a perfect base that gets infused by the curry, the sweet butternut squash I made into orange golden spiraled noodles, now if you don’t have a spiralizer, don’t fret, you can make little butternut squash chunks instead and it’s just as tasty! Then I threw in some vital spices and flavors that are all just meant to be ūüôā

Butternut squash comes alive when it is roasted, so while¬†I was¬†whipping up the curry sauce, I threw the butternut in the oven to roast away and you will add it back into your curry after, it¬†is exceptional¬†with the roasted squash, especially in noodle style! I have roasted butternut squash probably 4 times a week, I can’t get enough of it. Squash are also so pretty to look at, just throw them in the middle of your table on a platter¬†when you’re not using them yet, you have yourself a decorative table piece just like that! Who needs HomeSense…

Back to the star of this post, my Curried Shrimp Squash Noodle Bowl is truly a heart filling,¬†curl up and slurp away on those noodles kinda bowl. I don’t even care if I have curry pumpkin sauce plastered on my face while eating it, means it is¬†delicious AF, am I right? FYI, no, I was not the kid with mustard/sauce on my face in elementary, I don’t think! I was also contemplating making this bowl with some yummy tofu but I came across some gorgeous fresh wild pink shrimp and couldn’t pass them up, so in they went!¬†Alright, let’s get to the good stuff then, what do you need and how shall you make this bowl of goodness to punt your Monday blues away!

Your Grocery List:

Serves 2:

1 small butternut squash – peeled & spiraled into noodles, or cut into small chunks

1 tsp garlic powder

2 tsp olive oil

1/2 large yellow onion – sliced

2 cloves garlic – crushed

1 tsp fresh ginger – grated

1 tsp yellow curry (I use medium curry)

1 1/2 tsp lime juice

1/4 tsp salt

Fresh ground black pepper to taste

Pinch of cayenne

2 large Roma tomatoes – diced

1 cup vegetable/chicken broth

3/4 cup pumpkin puree

1/2 cup lite coconut milk

8-10 raw shrimp, peeled

2 tbsp fresh basil – chopped

1 tbsp roasted cashews Рcrumbled

Your choice of noodle – I use thick rice noodles so yummy!















Get cooking:

Heat oven to 400 degrees Fahrenheit and line a cookie sheet with parchment paper.

Add your butternut squash noodles/chunks to the tray and drizzle with a little bit of your preferred oil and sprinkle with salt, pepper and garlic powder, put in the oven for 20 minutes, flipping half way.

Heat 1 tsp olive/coconut oil in a sauté pan over medium heat.

Add your onions, garlic, ginger, lime juice, curry, salt, pepper and cayenne, allow to cook down until onions begin to soften and your spices are fragrant, about 8 minutes.

Add your chopped tomatoes, stock, coconut milk and pumpkin puree, stir well and allow to simmer for another 8 minutes.

Add your shrimp into the sauce and cover with a lid, allow them to cook for 5 minutes or so until opaque, pink and cooked through.

Start making your rice noodles as per package.

Your butternut should be done roasting, take out of the oven and add them to your curry with the 2 tbsp of basil.

Mix well, once noodles are done, toss them into your curry sauce until well coated then transfer to your fav bowl.

Top off your Curried Shrimp Squash Noodle Bowl with your crumbled cashews and extra basil, devour!

There you have it, dinner in under 30 minutes! A stunning bowl of Curried Squash Shrimp Noodles that is packed with nutrients, vitamins, fibre and flavors upon flavors of yumminess! The sweet butternut breaks through the spicy curry, fresh hues of basil, crunchy cashews all on top of hearty and yummy rice noodles, hope you all enjoy and now you can use up that squash you bought, it’s no longer a table piece ūüôā Let me know how you love the recipe, tag me in your pictures on Facebook or Instagram @APinchofNurse! Stay safe & warm XOXO.









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Crunchy Buckwheat Cacao & Dark Cherry Granola

Hello everyone, I hope you’re having a lovely Monday and start to this beautiful week to come! It’s officially Fall as of last week and I welcomed the transition into Fall by rooting myself with more me time to reflect and absorb this short but stunning season! I attended one of my favorite events, a Bend and Brunch aka yoga and food all in one, it truly is heart and belly filling. The brunch is always different and deliciously imaginative, this week I was inspired by the brunch which had some delicious granola, I was then on a mission to perfect a healthy granola that included some of my favorite flavors and textures while remaining free of refined sugars, because most granola’s are packed with unnecessary sugar! So my next recipe I’d love to share with all of you is my Crunchy Buckwheat Cacao & Dark Cherry Granola, it’s UNREAL!

I love cacao, cinnamon and dark cherries together, especially in this season, so I went with those flavors for this granola, you really can get creative with the flavors or additions in your granola, but this combo was my fav, I can’t get enough of it. If you are wondering what raw cacao nibs are, they come from the seeds of the fruit of the cacao tree, it is the purest form of chocolate you can consume and raw cacao is actually a super food due to their high antioxidant levels, iron and magnesium levels, bonus! Cacao is also supposed to enhance your mood… so we now have an excuse when we’re feeling a little down to eat this granola by the giant spoonful, nom nom, all in the name of happiness! Oh, where do I find these lil raw cacao nibs you ask? I find them in the bulk section of Planet Organic, Community Foods and I’ve seen them at a few other natural health food stores.

This granola is legit, and really, what beats a batch of freshly baked granola and made at half the cost of store-bought? So the star ingredients for this Crunchy Buckwheat Cacao & Dark Cherry Granola are all of my favorites, nutty earthy buckwheat, fragrant roasted cacao, chewy tart dark cherries, shredded coconut (duh, a must in all of my granola’s), sunflower seeds, comforting cinnamon and vanilla, to hold it all together is a date and banana paste that turned out magical. Also, if you’re not a banana person, it just barely has a banana hint, the cacao and cherry rule the flavors here. One moment please as I hit up my pantry for some of this granola… yum!

Ready to make your own fresh batch of granola! Let’s get granolaing, it’s a word okay.

What you will need for this Crunchy Buckwheat Cacao & Dark Cherry Granola:

1.5 cup raw buckwheat groats whole (soaked)
1/4 cup unsweetened shredded coconut
1/4 cup sunflower seeds
1/4 cup cacao nibs (i get these at planet organic/community foods bulk section)
2 tbsp chopped dried tart cherries
10-12 pitted dates (soaked)
1/2 large banana
1/2 tsp cinnamon
1/2 tsp vanilla
1/4 tsp salt

How the heck do you make granola, keep reading:

Prior to starting your granola, soak your buckwheat groats in warm water, enough to cover the groats completely for a minimum of 3 hours, you can skip this part but I found the buckwheat gets very crunchy/hard after baking, soaking it makes it more chewy and granola textured.
Heat oven to 300 degrees Fahrenheit and line a cookie sheet with parchment paper.
Add hot water to your dates to soak in (5-10 minutes).
Combine the drained buckwheat, shredded coconut, sunflower seeds, cacao nibs and cherries in a bowl.
Drain your water from the dates and throw into your blender with the banana, vanilla, cinnamon and salt, blend until a smooth paste is made.
Pour your paste into your granola base and mix thoroughly until well coated.
Pour granola onto your lined sheet, spread out the mixture, but not too thinly so chunks of granola form!
Bake 15-20 minutes then flip and bake another 15 minutes or so, watch carefully near the end so you don’t burn your granola. I find when you go to flip it half way, flatten out the mixture with your spatula to help it stick together and create clumps.
Remove from the oven and let it cool completely (don’t be tempted, cool completely!), it’ll begin to harden, when cool, it’s ready to eat!
Store in an airtight container up to 3 weeks (probably more, mine is always gone prior to then!)









































































Now, just a warning, do not attempt to transport your granola on the parchment paper only to another location like I did. The paper folded and ripped as I was half way through my kitchen and half my granola went flying throughout the kitchen, like a granola grenade had gone off and a high-pitched scream of disbelief rang through my kitchen as I dropped to my knees in order to try salvage those perfect granola clumps, my husband thought I had cut off a finger, nope just precious granola hitting the floor, a tragedy! My next warning, this Chewy Buckwheat & Dark Cherry Granola is HIGHLY ADDICTIVE, okay I warned you, if it’s gone in a day or two, not my fault. I think that’s all I have to warn you about this time ūüôā I hope you try out my granola and I’ve inspired you just a little! Thanks for checking out my post and granola recipe, let me know how it goes, I love to hear from all of you! Have a beautiful week, happy granola crunching, XOXO.

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Zucchini Galore = A Good For You Zucchini Banana Bread

Monday’s Monday’s, gloomy Monday’s, NOT TODAY! You know why, I have for you a recipe to use up all those zucchinis that you may have stockpiled from your garden, went crazy at the market buying, or like me, you may have been lucky enough to have received a generous, over sized, beautiful, baby like, yellow zucchini gift from a co-worker! I had several recipe ideas whirl through my head as I cradled this massive zucchini in my arms and I thought it was about time I tackled a scrumptious loaf of some sort, I’ve been shying away from this as for me baking doesn’t come as easily as cooking, I mean who wants to actually stick to measuring and mixing and watching through a tiny oven window… Well with it being right after zucchini galore season = A¬†Good For You Zucchini Banana Bread was in order, boy did it turn out unreal, I’m glad I took it on!


You know me, always trying to tackle the impossible and create a “feel good” recipe with my own healthy flair for common recipes out there. I know there are thousands.. probably more, Banana Zucchini Breads out there, but this one is infused with my love, a serving of hidden veggies and a moist, give me another piece now, kinda feel. I think I even shocked my husband with it, I fed it to him and he said, that is gluten free… and healthy? YEP, SURE IS! The loaf was gone within a day and a half! It truly turned out unreal you guys. I substituted regular flour with Teff flour, a teeny tiny gluten free grain that packs huge nutritional benefits despite it’s tininess! I’ve baked and cooked with it before and thought, let’s try it out in creating my Banana Zucchini Bread, it’s mild nutty profile would compliment banana and chocolate well! It also is the leading grain for calcium content, 1 cup of cooked Teff has 123mg of calcium, what’s not to like about that?! ¬†I find Teff at almost every grocery store now a days, Bob’s Red Mill brand is lovely, or you can find it at Bulk Barn.


I try and bake with veggies whenever I can, zucchini is definitely a vegetable to cook with, it infuses itself and takes on every other flavor surrounding it and allows this bread to be so moist, it’s miraculous that it even holds together! You also will feel more than inclined to eat a piece or two, all in the name of getting your veggies and that calcium content in your diet, am I right? I also felt that I didn’t need to load this recipe up with sugar, the bananas and chocolate chips lend the perfect balance of sweetness, you don’t need a cup of sugar, I opted for 2 tbsp of coconut sugar due to it’s caramel taste/sweetness, it can even be omitted if you don’t like overly sweet treats. My Banana Zucchini Bread is also super easy to create, get your little minions (children or SO) to mash those bananas and grate up that zucchini for ya and it’s just mixing after that ūüôā Done and done. Well, here is the recipe for the masterpiece, oh and I suppose you want to know how to make it as well, yeah? Keep reading!

Look at that sucker!

Here is what you’ll need to make my delicious Good For You Zucchini Banana Bread!

Wet Ingredients:
2 large ripe bananas – mashed (plus an extra sliced banana for topping if you want, it’s so pretty!)
1 cup loosely packed- finely grated zucchini (I used yellow, green will also work)
2 large eggs
1/3 cup unsweetened vanilla almond milk (or milk of your choice)
2 tsp vanilla extract
1 tsp apple cider vinegar

Dry Ingredients:
3/4 cup (120 gram) Teff flour (Bob’s Red Mill brand at most grocer’s or Bulk Barn)
1/2 cup (45 grams) rolled oats
2 tbsp coconut sugar
1 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1/4 tsp nutmeg
1/4 tsp pink Himalayan salt
1/4 cup chocolate chips (I use Krisda or Foley’s no sugar added chocolate chips, cheapest in Save on Foods bulk section)









How to Make – Mix & Bake!

Preheat your oven to 350 Fahrenheit.
Grease a standard 8×4 loaf pan well, I use avocado oil.
Mash bananas and add to finely grated zucchini, along with all your other wet ingredients, mix well.
Mix all your dry ingredients together except the chocolate chips.
Add wet ingredients to dry ingredients and mix well.
Fold in chocolate chips or mixing of your choice, walnuts are also delicious!
Bake for 45-55 minutes, it will vary on your oven, use a toothpick to check, when the toothpick comes out clean with no wet better, it is done.
Let it cool then remove from pan and slice/serve!

BOOM, there it is! How stunning is that! Now get in there and enjoy ūüôā Thanks for following and trying my creations, sending my love to you all, XOXO! I hope the rest of your week is lovely, bring it on Fall!

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Black Rice Pudding With Spiced Stewed Plums

PLUM SEASON IS HEREEEE and I’m surrounded by every type of plum in the markets, you bet I’ve taken on the challenge of tasting every plump plum out there, well almost ūüôā I’m not ready for¬†PSL’s or pumpkin anything¬†quite yet (but very soon), I’m easing into fall flavours and produce with this next recipe, which clearly has to make plums the star since I just announced my plum love… I have combined my infinite love for rice pudding, black rice, comforting sweet fall spices and those juicy black plums, out came a spoon licking, mouth-watering, smile making,¬†Black Rice Pudding with Spiced Stewed Plums, OMG so delicious!

I walked into the Italian Centre Shop the other day and my eyes immediately gazed towards all those plums for sale, I ran over like a kid in a giant candy shop and started to load every¬†plum I could get my paws on¬†into¬†my basket,¬†then I proceeded to take pictures of and get a little Insta story video all within seconds, multitasking at it’s finest I’d say. I then looked up to an employee staring at me dumbfounded… he then asked if I was finding everything I needed, I laughed nervously, grabbed another quick¬†handful of prune plums and¬†dashed away just as quickly as I had come in. What, I can’t be the only one fondling & taking videos of plums right? Am I… oh boy. I guess this is why my husband prefers when I do the grocery shopping, alone, haha. Well, what I ended up with in my hurry were¬†Italian prune plums, AKA Empress plums, that have a yellow flesh when cut open, then they¬†transform into a stunning¬†fuchsia when cooked, they naturally have a high¬†sugar content, great for baking, drying, preserves and clearly perfection being stewed in spices. I also love their small elongated shape and how well they hold up when cooked!

I discussed black rice, aka emperor rice,¬†a couple posts back, I still can’t get over its deliciousness¬†and it proves to be so versatile in recipes and I mean how fitting that I have combined the empress plums with the emperor rice!¬†I substituted the typical white rice in your standard rice pudding with this gorgeous dark grain and it didn’t disappoint whatsoever, it brought this rice pudding to the next level and another added bonus are its nutritional benefits over white rice. I can never seem to do things the “standard way”, my life has always been like that, but it keeps things interesting don’t ya think!?¬†Black¬†rice¬†has this slight chew to it and a nutty flavor that compliments the warmth of cinnamon, vanilla, cardamom and cloves so well. I used¬†canned lite coconut milk and a blend of unsweetened coconut/almond milk for the pudding base. I knew the rice would release some of its deep violet colour, due to the anthocyanin, a powerful antioxidant,¬†(look at the picture below!)¬†and sure enough, this pudding has a stunning dark hue and topped with those fuchsia plums, so beautiful and mysterious!













While the rice cooks away in one pan you can get your plums stewing away in another with fragrant fall spices, your¬†kitchen will smell unreal! The¬†combination of spices I used were cinnamon, vanilla, cardamom pods and cloves, I love using whole spices and fresh vanilla when possible but I know it can be tricky to locate, you may need to explore a couple of stores, but¬†instead of cinnamon sticks, cardamom pods or fresh vanilla pods, you can use¬†ground cinnamon powder, pure/extract vanilla liquid¬†and ground cardamom, they are¬†just as delicious if you have that kickin in your pantry!¬†But I do typically find all of these at bulk barn, the Italian Centre or the Silk Road Spice Merchant in the Farmer’s Market, if you want to go on an adventure spice seeking trip hit those stores up. Typically rice pudding is over loaded with sugar, I didn’t add any sweetener to the rice pudding itself, with the raisins for a pop of sweetness and then the stewed syrupy plums, it’s not needed and is surprisingly very naturally sweet.¬†My Black Rice Pudding with Spiced Stewed Plums is pretty darn easy to make and stores so well in the fridge¬†for next day enjoyment, if you don’t eat it all in one sitting that is!

Here is what you will need for this Black Rice Pudding with Spiced Stewed Plums:


Rice Pudding:

1/2 cup black rice (find in the bulk section at planet organic & community foods)

1 14 oz can lite coconut milk

1 3/4 cups almond/coconut milk blend (I use Dream Blends unsweetened Almond/Coconut Milk)

2 tbsp golden raisins

2 tsp fresh lemon juice

2 pods cardamom or (1/4 tsp ground cardamom)

1.5 tsp cinnamon

1/4 tsp salt

Stewed Plums:

6-8 prune plums (or plums of choice) pitted & halved

1/2 cup water

2 tbsp. maple syrup (I use ED Smith no sugar added Maple Syrup)

1 tsp cinnamon

2 pods cardamom or (1/4 tsp ground cardamom)

2 whole cloves

3/4 vanilla pod, seeded or (2 tsp vanilla extract)

How to Create:

Heat deep saute pan over medium/high heat & add all ingredients for pudding except raisins, bring to a boil then turn down heat over medium/low and allow to simmer.¬†Stir frequently until the rice is chewy and you have a pudding texture, approximately¬†25-30 minutes, don’t¬†over cook it¬†or your rice will absorb all the liquid. Add raisins half way through cooking.

Approximately 15 minutes into the rice pudding cooking, add all ingredients into a separate pan for stewed plums over medium heat. Allow plums to cook down, carefully mix plums around, be careful not to break them down too much. Once they are stewed down and created a syrup, remove the cardamom pods & cloves and remove from heat.

Your rice should be done at this time, remove cardamom pods. Spoon that lovely dark rice pudding into a bowl and top off with stewed plum mixture and some syrup, devour and enjoy!

There you go, an ease into fall recipe using seasonal produce, nothing makes me happier than sharing this with you guys, I hope you can try this and let me know how it turned out! I served this to my husband a top a little ice cream because he LOVES his ice cream and he inhaled it ūüôā¬†I love getting all your messages, questions, feedback and your own¬†take¬†on my recipes. Tag me on Instagram, Facebook or drop me a comment on the site/below! Thanks for your love and support everyone, living my dream everyday with this food blog, truly surreal, XOXO.

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Spiced Cod on a Warm Leek, Mushroom & French Lentil Salad

Well September is here¬†and¬†I feel like I have permission to slowly return to my daily routine after an overly busy summer filled with¬†change, a new home, numerous¬†renovations, new adjustments, sporadic road trips, the¬†company of tremendous friends, summer events, festivals¬†and a lovely end of August vacation exploring Canada’s West coast.¬†I’ve always found it pressing to have to let go of summer months¬†and face another Canadian winter, but I’m learning to embrace what each season brings,¬†as¬†it is inevitable!¬†With inspiration from the West Coast, a change in season’s,¬†that brisk bite to the air in the¬†evenings and a longing for the savory comfort foods that come with fall, I have created a dish that envelopes this all,¬†Spiced Cod on a Warm Leek Mushroom &¬†French Lentil Salad for my next recipe!

My husband and I spent over a couple of weeks via road trip¬†with the good ol’ Flagstaff¬†tent trailer not far behind, travelling and delving into the culture, food, seasonal produce, hiking and golfing scenes that British Columbia has to offer. We often try to stay off the beaten path and get recommendations from the locals on where we can find prime food, hiking, secret spots etc. I mean, sometimes you just have to do the touristy thing because it’s famous for a reason… but many times there is so much more to be found and treasured. Our countries beauty never ceases to amaze me and now more than ever I can appreciate the diversity and uniqueness of¬†the bountiful produce Canada provides. I wanted my next recipe to be a representation of Canadian grown produce and I tried to captivate the beautiful seasonally available fresh picked mushrooms, fresh and wild¬†caught cod as well as Canadian grown lentils. It all led to a healthy, earthy and nature inspired recipe that I know you guys will adore to celebrate the summer memories we created and to open our arms and minds to a hopefully warm and bright fall.

The Rainforest Loop outside of Tofino.

I’ve wanted to create a lentil recipe for quite some time now, than summer hit and the lentil inspiration fell off my radar! Then while hiking through the lush and green¬†temperate rain forests on the West Coast Trail,¬†my craving was re-ignited, after many kilometers of coastal forest and the salty¬†ocean breeze, I was suddenly longing a nutritious, earthy, protein packed meal and I thought of lentils and the main fish catch at this time in and around Tofino and Ucluelet is white, flaky Cod. Then I was educated about the competitive and bountiful mushroom foraging scene near Tofino, chanterelle¬†mushroom season (aka the white gold rush)¬†starts in mid August,¬†so I thought,¬†why not throw some mushrooms in the mix as well, who doesn’t love mushrooms! I was able to get my hands on¬†some chanterelle mushrooms while there for a pretty penny (I wasn’t brave enough to pick my own as apparently it is quite the competitive and territorial sport), but I wasn’t able to find them here in Calgary, so I went with lovely oyster and brown cremini mushrooms instead for this recipe.

The Lighthouse Trail in Ucluelet.

Lentils are particularly impressive you guys, so packed with protein that they count as a meat¬†alternative on the Canada food guide! I chose French Lentils for this recipe because they are, what I think, the gold standard of lentils, they have a unique speckling in colour and they absorb flavor so well, they are a little peppery with an earthy flavour. I found them at Planet Organic in the Bulk section,¬†for I believe under 50 cents/100 gram. I also love that they are locally sourced, did you know Canada is now the world’s leader in lentil export to the global marketplace, 99% grown in Saskatchewan and that 1% in Alberta, woohoo! They are truly complimented by the garlic, Dijon and saut√©ed leeks, it’s so delicious!












This Spiced Cod on a Warm Leek, Mushroom & French Lentil Salad is ready in under 30 minutes, it’s hearty, filling, packed with protein, classic flavors and it’s great re-heated for lunch or dinner. You can make it a vegetarian dish by omitting the fish or swap out your favorite protein like chicken, it’s so versatile. Now let’s get to cooking this end of summer and intro to fall dish!

Makes 4 servings:


2 cups dried French Lentils

4 pieces of fresh wild Cod – rinsed

1/2 tbsp avocado oil (or oil of choice)

2 cloves garlic – minced

1.5 large leek (white part only) – finely sliced (approx. 1 cup)

2.5 tbsp. fresh chopped thyme (or 1 tbsp. dried)

2tsp paprika

1.5 tsp salt

1/2 tsp coarse ground black pepper

1 cup cremini brown mushrooms – sliced

1 cup oyster mushrooms – chopped

3 tbsp. fresh squeezed lemon juice

3tbsp. seedy Dijon mustard

1/2 cup vegetable stock

For the fish (per fish fillet)

1/2 tsp salt

1/2 tsp paprika

1/2 tsp caraway seeds

course ground pepper to taste

Now, how to cook lentils, I personally soak my lentils prior to cooking, but it isn’t necessary. I find that when I soak them beforehand they cook quicker and I like to soak them in water with apple cider vinegar to help break down the starches, which then aids our bodies in digesting the lentils when cooked, it’s totally up to you whether you want to give these bad boys a soak beforehand. I soaked them for no longer than 8 hours which decreases the cooking time quite a bit. But again, this is not necessary. After the soak, I rinse them well and add them to a pot with salted water (3 cups of water to 1 cup of lentils) & 3 whole¬†sprigs of thyme, let it come to a full boil then turn down the heat so a calm boil remains and cook for 20-25 minutes or until your desired consistency is met.

While you are cooking your lentils, in a large sauté pan add your leeks to heated oil, garlic, fresh thyme, paprika, salt & pepper and sauté over medium heat for approximately 8-10 minutes until the leeks soften, then add your chopped mushrooms, sauté another 5-8 minutes until your mushrooms begin to soften. Add the Dijon mustard and lemon juice, mix well, then add the vegetable stock and allow it to simmer and develop the flavours. Your lentils should be done, strain and add them to your mushroom/leek mix, mix in well.

Take your cod and sprinkle with salt, pepper, paprika and caraway seeds, make room in your pan and add your cod directly onto the heated pan over medium heat, cook cod for about 4-5 minutes per side or until opaque and flaking. You can cook your cod in a separate pan if you desire, but I’m all about less dishes… remove your cooked cod then dish out desired amount of warm lentil salad into a bowl and top off with cod! There you have it, your own Spiced Cod on a Warm Leek, Mushroom & French Lentil Salad! I hope everyone’s post Long Weekend and intro into a new routine has been lovely, let me know what you think of this recipe! XOXO

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Black Rice Salad with Apricots, Beets, Herbs & Goat Cheese

Hey everyone, sorry for the delay in new recipes… project reno house has been rather time-consuming, but don’t you worry I’ve got you covered with a new recipe for the week. Have you seen all the stunning stone fruit flowing in from B.C. at the markets?! I can’t get enough of all the local produce I can get my hands on, its endless and I wish we had it all year round. I bought a huge flat of apricots from B.C. as they are my absolute fav, then after eating them straight up and like I’d never see them again… I decided to get creative and create something filling and fresh to share with all of you, how about a Black Rice Salad with Apricots, Beets, Herbs & Goat Cheese?! I also received an incredibly beautiful and bountiful herb basket from a very thoughtful colleague at work and knew I had to incorporate it somehow! I love the idea of a grain salad with fruit, herbs and crunchy salty nuts combined into a glorious salad, so that’s how this Black Rice Walnut Salad with Apricots, Beets & Fresh Thyme Goat Cheese was born. Wait until you taste this combination of earthy and fresh ingredients!

I stumbled upon black rice aka Forbidden Rice at Planet Organic a few months ago, I had to try out this dark and mysterious rice, I was so positively delighted and my senses were captivated by this little deep purple grain, I’ve been dying to use it in a recipe to spread the word of its existence! I wondered where it came from, how it differs from regular white/brown rice and did it have any added health benefits from regular rice? Well, I did some research and legend tells us that black rice was once only served to Chinese royalty back in the day, oh and it does have some impressive health benefits. Black rice has this rich, slightly sweeter and nutty flavor, it’s becomes soft and sticky when cooked and really shines in the nutrient department. This forbidden black rice holds powerful disease fighting anti-oxidants, it is rich in fiber, iron and a good source of plant-based protein, it smokes white rice off the charts! It’s popularity is gaining and I’m seeing it pop up in health food stores around Calgary, your best bet is Planet Organic in the bulk section! Cook up a pot of this black rice and watch it turn deep purple after it’s cooked, it’s amazing!

Now for the rest of this salad! As I mentioned before, I had an entire flat of apricots to put to good use, I’m a huge advocate of fruit in salads, trust me, the combination here of the nutty and slightly sweet rice, with earthy red beets, the unique tart nectarous flavor of the apricots all topped off with fresh soft goat cheese coated in fresh thyme and those crunchy salty walnuts… we are talking serious salad business! I was leaning on the more traditional dijon, balsamic dressing for this salad, but I wanted the rice to have a light coating of something creamy… a thought came to me, what would happen if I mixed balsamic and TAHINI!? It sounded odd, it couldn’t possibly work… only one way to find out! I whipped together tahini, dark balsamic vinegar, lemon juice, honey, fresh thyme, salt & pepper, drizzled it over my salad, closed my eyes and took a huge bite, OMG YUM, it was marvelous! The flavors of roasted sesame from the tahini just enhanced the earthiness of this salad even further.

Alright, enough talking and more recipe blogging! Here is how to make this beautiful Black Rice Walnut Salad with Apricots, Beets & Fresh Thyme Goat Cheese!

For the Salad, approximately 4 servings:

1 cup of black rice (I find it at Planet Organic or Community Health in the bulk section)

2 medium red beets – roasted & chopped

2-3 fresh apricots – chopped

2 tbsp soft crumbled goat cheese

1 sprig of fresh minced thyme

Handful of halved walnuts

Pinch of salt

Freshly ground pepper

For the Tahini Balsamic Dressing:

1.5 tbsp dark balsamic vinegar

1 tbsp tahini

1/2 tbsp warm water

2 tsp fresh lemon juice

1 tsp honey (I used Drizzle Spring Honey)

1/4 tsp salt

Ground fresh pepper

Pinch of fresh minced thyme

How to create your own Black Rice Walnut Salad with Apricots, Beets & Fresh Thyme Goat Cheese:

Turn oven on to 425 Degrees Fahrenheit.

Wash and cut end off beets, place in an oven safe dish, fill with water until just under half of the beets are immersed in water, cover with lid/tin foil and roast for 45 minutes or until a fork is easily inserted into beet.

Add 1 cup of black rice to a pot, add 2 cups of cold water and 1/2 tsp of salt. Bring to a slight boil then turn down to low and cover with a lid, cook for 30 minutes.

Once your beets are roasted, the skin should peel off very easily, chop them up.

Chop up your apricots.

Crumble soft goat cheese and make them into mini balls, roll them in the fresh minced thyme.

Mix together the cooked rice, beets, apricots and top off with herbed goat cheese, halved walnuts, salt & pepper.

Mix all your salad dressing ingredients together in a small bowl and whisk until well blended, pour over salad and toss!

I make extra rice and roasted beets so I can throw this Black Rice Walnut Salad with Apricots, Beets & Fresh Thyme Goat Cheese together for quick lunches and dinners!

There you have it, your own beautiful salad for dinner! Let me know what you think, I absolutely love hearing from all of you and seeing how I’ve inspired your dishes each and every day, nothing makes me happier. Have a lovely week and enjoy everything our last days of summer have to bring, xoxo!



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Chia Hemp Saskatoon Berry Jam

Long weekends rule and so does jam, am I right! I loveeeee jam, any sorts of jam brings me happiness, I remember always having a jar of jam in the fridge growing up, so much nostalgia in a jar of jam. There is something about fruit preserves made into a sweet jelly that is so yummy and versatile, I particularly adore it mixed into plain yogurt, on buckwheat crepes and layered on bananas, mmmm. How can we forget about our childhood PB&J sammies when we opened up that lunch pack!? I have never attempted to make jam but I pay a hefty penny for a jar of organic, refined sugar-free jam, so the incentive to make my own jammy jam was high! So, with bags upon bags of Saskatoon berries from my bushes I decided to create a juicy, deep purple, lightly sweetened and super food infused Chia Hemp Saskatoon Berry Jam!

Sorry for the delay everyone on the jam recipe, I teased with this jam picture post earlier in the week, now here is the recipe for instant, healthy and nutty flavored jam, just in time for the August long weekend. No matter what you’ve jammed into your long weekend (haha see what I did there…) jam is sure to enhance it, right!? Now I have to say, it took me a couple batches to get the consistency right, but now I’m half through my jam jars… just so delicious! So I started with picking the juiciest of juicy Saskatoon berries, now those were way up high on the top of the bushes reaching to the sun, I have picked the bottoms bare! One day while my mom was visiting we were standing in an upstairs bedroom and looked out the window and took note that the large, bursting berries were just an arm’s length away through the window, we laughed that I could simply pop the screen out and go to town on berry picking through my bedroom window! Well the next morning, I layed there and stared at those berries, taunting me waving in the breeze, so I jolted out of bed, grab a huge tupper-ware, knocked that screen out and plucked those fat berries for my jam adventure! I may have frightened my neighbor hanging out my window…

Here are the simple and gorgeous ingredients to make your own jam:

4 cups fresh Saskatoon Berries (or berry/berry blend of your choice)

1/4 cup water

4 tbsp fresh lemon juice

3 tbsp honey (I use Drizzle Summer Honey)

1 tbsp chia seed

1 tbsp hemp hearts

I started by washing up those beautiful berries and heating a large pan over medium heat, then I threw 4 cups of Saskatoon berries on in with a 1/4 cup of water. I watched the berries begin to break down and turn into a lovely compote over approximately 10 minutes, then I added 4 tbsp of freshly squeezed lemon juice, 3 tbsp of Drizzle Summer Honey, 1 tbsp of chia seeds and 1 tbsp of hemp hearts. I then muddled the berries and mixed everything together well and allowed it to cook down for another 10 minutes on medium/low heat until I reached the consistency I love in my jam! I mean, how easy was that! I let the jam cool then I spooned it into adorable little mason jars. We have now made jam! I let it cool then popped them into the fridge and the jam lasted well over a week, I’m sure even longer, if I hadn’t, I mean if my husband hadn’t eaten it all…. ūüėČ

This jam is packed with super food chia seeds that aid in digestive health, give us boosts of energy, not to mention the positive impact on our skin and aging with all those antioxidants! I also threw in those hemp hearts as they are rich in protein, omega and have a creamy nutty texture and flavor that compliment these berries tremendously. Jam is typically fruit floating in white sugar…not this one, it’s lightly sweetened with the lovely local Drizzle Summer Honey collection that I can’t get enough of! It’s a¬†sweet creamed honey with notes of wildflower, oak and clover, it sealed this jams perfection. So, now its your turn to make some super food infused Saskatoon Berry Jam! I think my favorite way of eating the jam so far has been stirred into thick greek yogurt, fresh fruit and topped with crunchy roasted almonds! Let me know what you think of the jam and your fav way of enjoying it!

Happy and safe August long weekend to everyone! XOXO

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