Magical Date Bites

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There’s nothing better than a snack that satisfies all your cravings in one little bite, and these do just that. These simple little date snacks are made of crunchy walnut pieces and bitter dark chocolate chunks sandwiched between a big medjool date that’s been smeared with smooth, salty peanut butter, and sprinkled with cinnamon and nutmeg. Salty. Sweet. Bitter. Smooth. Crunchy. and warmly spiced.      

DSC06856 - CopyThis is one of my absolute favourite snacks when I’m craving something sweet. It tastes like a turtles chocolate but since it’s made with all natural ingredients it’s about 100 times better for you. Thanks to sticky sweet dates, these are sweet and caramelly, with the sweetness offset by bitter dark chocolate and contrasted by salty peanut butter.

They’re naturally vegan and gluten free and can be refined sugar free depending on what kind of chocolate you use. I used a 92% dark chocolate bar from Vivani that’s vegan and sweetened with coconut blossom nectar. It’s one of my favourite bars to chop up and use in snacks and baking. 

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If you don’t want to snack on these alone, they’d also make a great holiday party snack. They’re quick and easy to prepare and can be made well ahead of time. Just make a bunch, spear them with toothpicks, and arrange them on a festive platter for munching or as part of a dessert buffet.     

Of course you can get creative and change up the ingredients too. Try using a different nut butter…. I think almond or hazelnut would be delicious or a seed butter for a nut free version. You could also replace the walnuts with other nuts or seeds like pecans, macadamia nuts or almonds. 


Magical Date Bites
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These bite-sized snacks are sweet, salty and caramelly and spiked with warm accents of cinnamon and nutmeg. They're perfect as a 2 minute snack to make when you're craving something sweet or as an all-natural option on a holiday sweets platter.
Recipe type: snack
Serves: 1 date bite
  • For one date bite:
  • 1 large, soft medjool date
  • ~1 tsp salted peanut butter (more or less to taste and depending on how big the date is)
  • 2-3 small walnut chunks
  • 2-3 dark chocolate chunks
  • sprinkle of cinnamon and/or nutmeg
  1. pull/slice your date open down the middle
  2. smear the peanut butter on one half
  3. Sprinkle with cinnamon and/or nutmeg
  4. Stick the walnuts and chocolate in


Perfect Pumpkin Pie with Homemade Gluten Free Crust


This healthy, made-from-scratch pumpkin pie is fluffy, creamy, pumpkiny and so delicious. It would make a perfect holiday dessert because you can make it ahead of time and after setting in the fridge for a day it tastes even better! 

This pie is naturally vegan, gluten free, and refined sugar free. It only has 7 basic ingredients (plus 4 spices), and only takes about 20 minutes of hands on prep work. 

It starts with a simple oat based crust. This has become my new favourite crust recipe. It comes together really quickly, is super simple, and the maple syrup, cinnamon and vanilla make it taste almost like a graham cracker crust.


Next you just blend together all of the filling ingredients, pour it in and bake it. It couldn’t be easier. The result is a delicious, fluffy, rustic pumpkin pie.


I’ve made and eaten my fair share of pumpkin pies over the years, but this is definitely my favourite so far. 

It’s the easiest and by far the tastiest pumpkin pie I’ve tried yet. The crust is the perfect consistency. Mostly soft, but with slightly crispy edges, and the filling is the perfect texture. Not too firm, not too runny, perfectly spiced, smooth and fluffy, with heaps of pumpkin flavour in every spoonful. 


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Perfect Pumpkin Pie with 4 Ingredient Gluten Free Crust
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This rich, fluffy, and creamy pumpkin pie is fast and easy to make, can be made ahead and is a perfect fall dessert.
Recipe type: Dessert
Serves: 1 pie
  • Crust
  • 1.5 cups rolled oats ground into flour
  • 5 tbsp maple syrup
  • 5 tbsp almond milk
  • 1 tbsp melted coconut oil
  • pinch each of ground vanilla, cinnamon and ginger
  • Filling:
  • 2¾ cups pumpkin puree (I made it from scratch with one large Hokkaido pumpkin but canned pumpkin will work as well)
  • ¾ cup maple syrup
  • 1 cup coconut milk
  • 1 tbsp chia seeds
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ground vanilla
  • ¼ tsp ginger
  1. Preheat oven to 350 F and grease a pie pan.
  2. If making pumpkin puree from scratch, peel and cut the pumpkin into cubes and bake for about 20 minutes or until soft.
  3. Stir the spices into the oat flour and then stir in the maple syrup, almond milk and coconut oil (you can just use a spoon). You should be left with a sticky dough that you can form into a ball.
  4. Take the ball of dough and flatten it down a little. Then place it in between two sheets of parchment paper and use a rolling pin to roll it into a flat circle.
  5. Once large enough to fit into your pie pan lift it up with your hands (it shouldn't break) and fit it into the pie pan.
  6. Mix all filling ingredients and pour them over the crust.
  7. Bake for 20 minutes.
  8. For best texture, let the pie cool and set in the fridge for at least an hour.



Pumpkin Pie Power Cookies


A couple of weeks ago I was making a batch of my favourite cookies and dreaming of fall flavoured recipes. As I was blending up the wet mixture, I had the idea to replace the standard mixture of apple sauce, coconut oil, milk, maple syrup and spices and instead make a pumpkin pie style wet mixture. The results were delicious.


These cookies have a delicious pumpkin pie flavour and tons of goodies folded in to make a snack high in protein, fiber, nutrients and healthy fat. Subtle hints of pumpkin, cinnamon, nutmeg, vanilla and maple flavours accompany rustic rolled oats, pumpkin seeds, sunflower seeds and raisins. 

I love these cookies because they’re extremely easy to make, they freeze beautifully and they’re so filling and nutritious.

They’re gluten free and refined sugar free and open to interpretation. They work well with pretty much any kind of flour or flour mixture, and you can experiment with the add-ins to suit whatever you’ve got on hand. I think macadamia nuts or chocolate chips would make excellent additions.


These cookies would make the perfect addition to lunch boxes or fall picnic baskets, after school snack, breakfast on-the-go, road-trip car food, or mid morning pick me ups with a steaming mug of tea. 

Best way to eat? I love taking these on hikes or curling up on the couch with blankets and a good book and dipping them in a cup of almond milk or a steamy mug of chai tea. 


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Pumpkin Pie Power Cookies
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These nutritious cookies are packed full seeds and raisins and warm fall spices. Perfect for snacking or on-the-go breakfasts.
Recipe type: Snack
Serves: ~20 cookies
  • 1⅓ cups flour - I used ½ cup quinoa flour, ½ cup buckwheat flour and ⅓ cup oat flour, but I've tried it with many different flours and flour mixtures and had success with all of them.
  • 1 cup rolled oats
  • 1.5 cups pumpkin seeds
  • ¼ cup raisins
  • ¼ cup walnuts
  • ¼ cup sunflower seeds
  • pinch sea salt
  • ¼ cup chia seeds + ¾ cup water
  • 1 cup pumpkin puree
  • ¾ cup maple syrup
  • ⅓ cup melted coconut oil
  • 1 tsp cinnamon
  • ½ tsp ground vanilla
  • ½ tsp nutmeg
  • ¼ tsp ginger
  1. Preheat oven to 375 F and line two baking sheets with parchment paper
  2. Mix chia seeds and water and let sit for 4-5 minutes or until it thickens
  3. In a large bowl, mix flour, oats, pumpkin seeds, raisins, walnuts, sunflower seeds and salt.
  4. In a blender, blend the water+chia mixture, pumpkin puree, maple syrup, melted coconut oil, and spices.
  5. Pour the wet mixture into the dry and stir with a wooden spoon until well combined and there is no visible flour left.
  6. Place heaping spoonfuls of the dough onto your baking sheet and use a fork to flatten and shape the cookies (if it sticks then dip the fork in hot water).
  7. Bake for 10-12 minutes or until cookies start to brown.

Easy, 7 Ingredient Tomato Soup with Buttery Avocado and Salted Rosemary Croutons


On cool fall days there’s nothing better than sitting down to a fresh, warm, and steaming bowl of soup . And when you add some croutons and other soup toppings and have some fresh bread on the side, you’t got a perfect fall meal.

You can always buy canned soups at the store, but it’s so much more satisfying to make your own. And it’s almost as easy as opening a can! This tomato soup only takes about 35 minutes, has 7 ingredients (plus salt and pepper), requires minimal prep work, and is so creamy and full of tomato-y flavour. 

It starts with a whole lot of tomatoes sliced in half and oven roasted. 


While the tomatoes are cooking, just add a handful of cashews, a spoonful each of agave and olive oil and some rosemary, salt and pepper to your blender.


Cut your bread, toss it in some olive oil, coat it with rosemary and sea salt and pan fry it until crispy. At the same time fry up your onions and garlic.



Then all that’s left to do is add the roasted tomatoes + pan fried onion mixture to the blender and blend away.

That’s all there is to it. Cut, roast, fry, blend, eat.

I like mine topped with some sliced avocado, lots of croutons, dried rosemary, black pepper and vegan parmesan cheese.


Thanks to the addition of a handful of cashews, this tomato soup is super rich and creamy. It’s layered with flavours of rosemary, onion, garlic and tomato and topped with homemade sea salt and rosemary infused croutons, buttery slices of avocado, fresh basil, vegan parmesan cheese, a drizzle of olive oil and a shake of rosemary and black pepper. It’s a perfect fall meal to whip up for lunch or dinner.


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Easy Tomato Soup with Buttery Avocado and Salted Rosemary Croutons
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This creamy tomato soup is a perfect meal for cool fall days. It's warming, filling, loaded with nutrients and can be made in no time!
Recipe type: appetizer or entree
Serves: 2 bowls
  • Soup:
  • 850 g tomatoes - here I used fairly small tomatoes (slightly larger than cherry tomatoes) but it works with any kind.
  • 2 tbsp olive oil
  • 1 tbsp agave
  • 1 large red onion
  • 2 garlic cloves
  • ¼ cup cashews - soaked in boiling water for 20 minutes if you don't have a high speed blender
  • 1 tbsp rosemary (Fresh or dried works)
  • salt and pepper to taste
  • Croutons:
  • 1 bun - I used multigrain
  • 1 tbsp olive oil + more for the pan
  • 1 tbsp dried rosemary
  • salt and pepper to taste
  • suggested soup toppings: croutons, rosemary, basil, freshly ground pepper, sliced avocado, drizzle of olive oil, vegan parmesan cheese
  1. Preheat your oven to 375 F and line a baking sheet with parchment paper.
  2. Wash the tomatoes and slice in half. Place cut side down on the parchment paper and bake for 20-25 minutes or until the skins have shrivelled up a bit.
  3. In the meantime, pan fry the garlic and onions with ~1tbsp olive oil over medium heat until the onions soften and the garlic starts to brown (~7 minutes)
  4. Add the roasted tomatoes, and the fried onions and garlic to a blender with the rest of the ingredients and blend on high until it reaches a smooth consistency.
  5. For the croutons - Chop the bun into small, crouton sized squares and toss them in a small bowl with the olive oil, rosemary, salt and pepper until all are well coated. Pan fry with ~1tbsp olive oil, stirring them around often, for about 10 minutes or until they crisp up on all sides.
  6. Dish the soup into bowls. Top with croutons and any other desired toppings.


Easy Individual Blender Pumpkin Spice Cheesecakes


It’s that time of year again when the leaves are falling, there’s a chill in the air, boots and knit sweaters make a reappearance and pumpkin pie spices are added to everything from pies to lattes. 

I love a good original pumpkin pie but these pumpkin spice cheesecakes take it up a notch by mixing all the delicious pumpkin and spice flavours of a pie with the creamy richness of cheesecake. Thanks to cashews and coconut cream, these single serving cheesecakes are incredibly silky and creamy and bursting with fall flavours.



These Pumpkin Spice Cheesecakes are :

Individual sized

perfect for serving as a dessert for thanksgiving or any other fall get togethers

Vegan, gluten free, and refined sugar free

Rich and decadent

Smooth and creamy

Packed with flavours of pumpkin, cinnamon, nutmeg, ginger, vanilla and maple

And simple to make! You only need 12 ingredients (4 of which are spices), 1 blender, and 30 minutes time to prep.


The recipe starts with a 4 ingredient, oat based, vanilla and maple infused crust that’s packed into the cups in a muffin tin.


Then, the cheesecake filling is poured on top and a spoonful of pumpkin pie filling is swirled in.

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The cheesecakes keep well stored in the freezer. For the best cheesecake-like consistency, I take one or two out of the freezer in the morning (or a couple hours before I want to eat one) and store them in the fridge. 

Serve with a generous drizzle of maple syrup and a heavy-handed sprinkling of cinnamon and nutmeg.




Easy Individual Blender Pumpkin Spice Cheesecakes
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These individual pumpkin spice cheesecakes combine the spicy flavours of pumpkin pie with the creaminess of cheesecake. Perfect with a drizzle of maple syrup.
Recipe type: Dessert
Serves: 12 cheesecakes
  • Crust:
  • 1.5 cups oat flour (just blend 1.5 cups of oats in a blender or food processor)
  • 6 tbsp maple syrup
  • 4 tbsp almond milk
  • ¼ tsp ground vanilla
  • Pumpkin Cheesecake Filling:
  • 1 cup pureed pumpkin (I made my own but from a can is fine)
  • 1.5 cups cashews soaked in boiling water for 30 minutes
  • ¼ cup fresh lemon juice (about 1 large lemon)
  • ⅓ cup melted coconut oil
  • ½ cup coconut cream (the thick cream that forms on top of a can of coconut milk)
  • ½ cup maple syrup
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ⅛ tsp ginger
  • ¼ tsp vanilla
  • Pumpkin Pie Swirl:
  • ¾ cup pureed pumpkin (homemade or from a can)
  • ¼ cup coconut milk (or other milk)
  • ¼ cup maple syrup
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  1. Grease a muffin tin (I used coconut oil) and line each muffin cup with a strip of parchment paper to make the cheesecakes easier to pull out.
  2. Make the crust: Blend your oats in a blender or food processor first. Then add maple syrup, almond milk and vanilla and blend again until it is well mixed and you have a sticky dough. Let the dough sit for 5 minutes so the oats can absorb some of the moisture and it thickens up.
  3. Put ~1tbsp of dough into the bottom of each muffin cup and use your fingers to press it down so it covers the bottom of the cup evenly (wet your fingers a little if they are sticking to the dough)
  4. Make the cheesecake filling: Put all ingredients into a blender and blend until you have a creamy mixture.
  5. Pour the cheesecake filling evenly on top of crusts in the muffin cups.
  6. Blend all ingredients for the pumpkin pie swirl. Use a spoon and swirl some on the top of each cheesecake.
  7. Sprinkle the tops with cinnamon.
  8. Keep in the freezer. I like to take one or two out in the morning and keep them in the fridge so that they are ready to eat later!


Blueberry Raspberry Jam


This Blueberry Raspberry Jam is a summer staple in my kitchen. it’s super fast and easy to make and you can whip it up in small batches as needed or make a larger batch and store it in the fridge. 

You only need 4 ingredients and under 20 minutes time from start until it’s ready to eat. 


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It’s healthy, refined sugar free and packed with fresh berries and chia seeds. It’s easy to customize as well.  I used blueberries and raspberries here but you could also substitute other soft fruits or berries and play around with the flavour. 



I love this jam spread on pancakes or toast, eaten by the spoonful with peanut butter, or spooned on top of a bowl of porridge or overnight oats. 

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Blueberry Raspberry Jam
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This quick and easy jam is easy to customize with whatever berries you have on hand and is a perfect addition to any breakfast.
Recipe type: Breakfast, Spread
Serves: ~2 cups of jam
  • 1.5 cups rasperries
  • 2 cups blueberries
  • ¼ tsp ground vanilla
  • 6 tbsp chia seeds
  • 3 tbsp maple syrup
  1. Put maple syrup and berries into a sauce pan and cook over medium/high heat stirring often until the maple syrup is bubbling and the berries are warm and soft (About 10 minutes)
  2. Use the back of a fork to mash the berries until there are no whole berries left (but chunks are good!)
  3. Once mashed, stir in the chia seeds and vanilla and let cook for 5-10 more minutes stirring often until the jam thickens to your desired consistency.
  4. Add more maple syrup if you want it sweeter.


Two Layer Blueberry Cheesecake Crumble { Vegan + Gluten Free}


9 ingredients. 30 minutes. healthy, delicious and simple.

Naturally sweetened with maple syrup and blueberries and packed with ingredients like oats, blueberries, chia seeds, and cashews, this is as healthy as dessert can get.

I love this time of year because fresh, organic, local blueberries are cheap and readily available.  I had a fridge full of blueberries and some leftover cashews so I decided to turn them into this blueberry cheesecake crumble. It’s one layer blueberry pie filling and one layer of creamy cashew blueberry spread.


This pie has four parts…. An oat based crust topped with a creamy blueberry cheesecake layer , blueberry pie filling, and a crunchy oat and maple crumble topping. The layers blend together to create a delicious mixture of creamy, crunchy, sweet and fruity flavours, studded with blueberries and chia seeds.



This would be a perfect dessert to bring along to summer picnics, pack in a cooler for a weekend away, or just to eat at home. It keeps well in the fridge and would be delicious with a scoop of vanilla ice cream.


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Two Layer Blueberry Cheesecake Crumble { Vegan + Gluten Free}
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A deliciously sweet and creamy two layer crumble pie loaded with fresh blueberries and topped with a crispy oat based crumble.
Recipe type: Dessert
Serves: 1 pie
  • Crust:
  • 1.5 cups oat flour (just use a food processor or blender to grind 1.5 cups rolled oats into flour)
  • 6 tbsp maple syrup
  • 4 tbsp almond milk or other milk
  • ¼ tsp ground vanilla
  • Cheesecake Layer:
  • 1 cup cashews soaked in boiling water for 20 minutes
  • 1 tsp lemon juice
  • 3 tbsp maple syrup
  • ¼ tsp ground vanilla
  • ½ cup blueberries
  • Blueberry Pie Layer:
  • 1.5 cups blueberries
  • 2 tbsp maple syrup
  • 2.5 tbsp chia seeds
  • 1 tsp lemon juice
  • Crumble Topping:
  • ½ cup oat flour
  • 3 tbsp maple syrup
  • ¼ tsp ground vanilla
  • 1 tsp coconut oil
  • 2 heaping tbsp rolled oats (not ground)
  1. Preheat oven to 300 F and grease a pie pan. I find that coconut oil works best.
  2. Make the crust- In a medium sized bowl stir all crust ingredients together until it is well mixed and you have a sticky dough. Use your fingers to spread the dough evenly around the pie pan and up the sides.
  3. Bake for 15 minutes or until slightly browned.
  4. While crust is baking, make the blueberry pie filling. Place the blueberries and maple syrup In a small saucepan and cook over medium heat. After 5 minutes use the back of a fork to mash the blueberries a bit ( but leave some chunks). Add lemon juice and chia seeds. Cook for ~5 more minutes stirring often until the filling thickens. Remove from heat and set aside.
  5. To make the cheesecake layer, drain and rinse the cashews and in a mixer, mix all cheesecake ingredients until well mixed.
  6. To make the crumble stir together oat flour, maple syrup and vanilla until well mixed. Cut in the coconut oil with a fork and then add the rolled oats. Crumble it into small pieces in a frying pan and cook over medium heat stirring often for 5 minutes or until browned and crispy.
  7. Spread the cheesecake layer over your pie crust. Put blueberry layer on top and use a spoon to spread it around evenly. Sprinkle the crumble on top along with some extra blueberries if desired.
  8. Eat right away or store in the fridge until later.


Blueberry Pie Oatmeal with Toasted Vanilla Streusel Topping

DSC05300   Oats are pretty much a breakfast staple for me. There are a million ways you can incorporate oats into your breakfast and I love every single one of them. Overnight oats, oats toasted in a crispy granola, oats blended into smoothies or ground into flour and made into pancakes... But as the mornings start to get a little bit cooler there's nothing more comforting than a frothy latte and a warm bowl of oatmeal.  This thick creamy bowl of blueberry pie oatmeal is a perfect breakfast that's warm and hearty while still keeping a summery vibe with fresh berries and sweet summer flavours.   DSC05286 - Copy   This blueberry pie oatmeal is warm, creamy, sweetened with a drizzle of maple syrup, studded with fresh, juicy blueberries, and topped with a  4 ingredient, crispy, crunchy, sweet vanilla streusel.     It's packed with healthy ingredients like banana, blueberries, chia seeds, flax seeds, walnuts, and oats, and it's full of fiber. It's a super healthy breakfast that will keep you full until lunch time!   DSC05293     The crunchy vanilla streusel only has 4 ingredients and takes under 10 minutes to make. It's pan toasted so there's no need to turn on the oven and you can whip it up while the oats are cooking. It's got accents of maple and vanilla and it's so crispy..       DSC05295       DSC05305 This recipe is super fast and easy, and in under 15 minutes you'll have breakfast ready. All you have to do is:
  1. Cook the oats.
  2. Stir together the 4 ingredient streusel and pan fry it while the oats are cooking.
  3. Stir all other ingredients into the oats and sprinkle the streusel on top.
You could even cook the oats and make the streusel the night before and then assemble it in the morning and eat it cold.           DSC05309       DSC05316  DSC05319         
Blueberry Pie Oatmeal with Toasted Vanilla Streusel Topping
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Thick, creamy blueberry studded oatmeal with a sweet and crunchy vanilla streusel topping.
Recipe type: Breakfast
Serves: 1 large or 2 small bowls
  • ½ cup rolled oats
  • 1 cup almond milk or other milk
  • 1 banana, mashed
  • 1 tbsp chia seeds
  • ½ tsp ground vanilla
  • ½ cup blueberries
  • ½-1 tbsp maple syrup depending on desired sweetness
  • 1 tsp lemon juice
  • ½ tsp acai powder (optional for a more purple colour)
  • Streusel:
  • ¼ cup oats ground into flour + 1 heaping tbsp oats not ground
  • 1.5 tbsp maple syrup
  • ½ tsp coconut oil
  • ¼ tsp ground vanilla
  1. Place oats and almond milk in a small saucepan and cook over medium heat untl the mixture thickens. If the oats look cooked but the mixture is still milky you can add more oats by the spoonful until you get your desired texture.
  2. While the oats are cooking make the streusel. In a small cup, mix oat flour, vanilla and maple syrup. Cut in the coconut oil with a fork. Then stir in the extra oats. Crumble the mixture into a small frying pan with no oil and cook over medium heat, stirring often for 6-7 minutes or until slightly browned and crispy.
  3. Once oats are cooked, reduce heat to low and add mashed banana, chia seeds, ground vanilla, half the blueberries, maple syrup, lemon juice and acai if using. Mash the blueberries a little with a fork.
  4. Mix and spoon into one or two bowls.
  5. Top with the rest of the blueberries and streusel.


Black Lentil & Avocado Salad with Arugula, Fried Onions & Dijon Vinaigrette



This Black Lentil & Avocado Salad….

…can be eaten using tortilla chips

…is full of protein and nutrients

…takes only 15 minutes to make (after the lentils are cooked)

…is a mixture of black lentils, creamy avocado, tomatoes, peppery arugula and fried onions all soaked in a tangy dijon vinaigrette with accents of cumin, coriander, cayenne and turmeric. 

You know your salad’s good when you can scoop it up with tortilla chips instead of using a fork.






Although tortilla chips are optional, they’re highly recommended and the soft lentils go so well with a crispy, salty chip.

This salad is perfect as a small side but a larger portion could easily be eaten as an entree! It’s packed with protein and veggie goodness and it’s super filling! Perfect served cold at a summer bbq after spending a night in the fridge soaking up the vinaigrette.





It’s also really easy to prepare!

While the lentils are cooking, fry the onions, chop the other veggies, and whisk the dressing together.  The lentils need about 30 minutes to cook, but the other steps only require about 15 minutes total. Once the lentils are cooked simply throw everything into a big bowl and pour on the dressing.




This can be eaten hot or it can be made ahead of time and kept in the fridge. I like it best cold and topped with extra avocado and tortilla chips.




Lentil & Avocado Salad with Arugula, Fried Onions & Dijon Vinaigrette
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A scoopable, flavourful, high protein salad perfect for a side or as an entree
Recipe type: Appetizer or Entree
Serves: 2 large or 4 small salads
  • 4 cups cooked black lentils (~ 2 cups dry)
  • 1 large tomato
  • ¼ cup chopped sun dried tomatoes
  • 1 avocado
  • 1 red onion
  • 1 cup packed and chopped arugula
  • handful of chives (optional)
  • juice of 2 small lemons
  • 2 tbsp dijon mustard
  • 1 tbsp maple syrup
  • 2 tbsp white wine vinegar
  • ⅛ tsp turmeric
  • ⅛ tsp cumin
  • ⅛ tsp coriander
  • ⅛ tsp cayenne
  • olive oil for frying
  1. Cook lentils according to package instructions
  2. Thinly slice the onion and fry it in a frying pan with ~1tbsp olive oil
  3. While waiting for the lentils to cook and onions to fry, mix the dressing: in a small cup or bowl whisk together the mustard, maple syrup, turmeric, cumin, coriander, cayenne, lemon juice, olive oil and vinegar.
  4. Once lentils are cooked, add the tomatoes, sun dried tomatoes, arugula, avocado, onion and chives.
  5. Pour on the dressing and mix well.
  6. You can eat this right away or make it ahead and let it sit in the fridge overnight. Both ways are delicious!


Maple Toasted Cinnamon Roll Granola


Granola with almond milk is one of my favourite breakfasts! It’s super easy, healthy, and delicious. But the best part is how fun it is to customize. The flavour possibilities for granola are endless and dreaming up new creations is so much fun! This Maple Toasted Cinnamon Roll Granola will not disappoint.  It’s hearty and delicious, crispy and perfectly sweet, and makes for a perfect summer breakfast.


This recipe requires only 10 minutes prep time and 15 everyday ingredients that you probably have in your pantry. But it’s also really easy to customize using whatever else you have on hand.

And there are only a couple of fast and simple steps involved:

1) Stir together dry ingredients

2) Blend the cinnamon bun sauce

3) Pour sauce over dry ingredients. stir. bake.

And in under 30 minutes your house will smell delicious and you’ll have a jar or two of  freshly crisp granola.


This granola is a mixture of crispy oats and buckwheat, toasted almonds and hazelnuts (best part), sweet, chewy raisins and crunchy chia and sunflower seeds.

But the secret is in the thick, cinnamon bun sauce.  Dates, maple syrup and coconut oil pair together to make a rich, buttery, caramelly, sweet sauce that imitates the melted butter and brown sugar filling in cinnamon rolls. It tastes so good just on its own!

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You can enjoy this granola for breakfast or a snack. It’s delicious with almond milk and fresh berries, sprinkled over yogurt parfaits or just eaten by the handful from the jar.





Maple Toasted Cinnamon Roll Granola
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A crunchy, sweet, cinnamon infused granola flecked with delicious roasted almonds and hazelnuts. Perfect for breakfast with a little almond milk and fresh berries.
Recipe type: Breakfast
Serves: ~ 7 cups of granola
  • 2 cups rolled oats
  • ½ cup raw buckwheat groats
  • ½ cup amaranth pops (or more buckwheat)
  • ½ cup unsweetened, shredded coconut
  • ½ cup raisins
  • 1 heaping tbsp chia seeds
  • 1 heaping tbsp flax seeds (or more chia)
  • ⅛ cup sunflower seeds
  • ¼ cup whole almonds
  • ¼ cup whole hazelnuts
  • 2 tsp ground cinnamon
  • ½ cup maple syrup
  • 8 large dates
  • 2 tbsp melted coconut oil
  • 3 tbsp almond milk or other milk (or water)
  • 1 tsp ground vanilla
  1. Preheat oven to 300 F and line two baking trays with parchment paper
  2. Mix oats, buckwheat groats, amaranth pops, coconut, raisins, chia and flax seeds, sunflower seeds, nuts and cinnamon in a large bowl
  3. In a blender, mix maple syrup, dates, coconut oil, milk, and vanilla until there are no chunks left.
  4. Pour the sauce over the dry ingredients and mix with a wooden spoon until everything is well coated.
  5. Spread the mixture out over the two baking sheets trying to make it as even as possible.
  6. Bake for 25-30 minutes and stir with a wooden spoon once or twice during cooking to make sure it cooks evenly.
  7. once slightly browned allow it to cool and store it in airtight jars
If you're dates are hard soak them in boiling water for 20 minutes first to make blending easier