Quinoa Cold Summer Salad

During the summer I love having cold salads, it’s an easy way to get in raw veggies and who really feels like using the oven when it’s 100 degrees out! I love this recipe because it’s so simple and is always a crowd pleaser.

2 cups cooked quinoa

2 red/orange/yellow peppers chopped

1 cucumber chopped 1/2 cup corn kernels

1 can chickpeas DRESSING

2 large cloves chopped fresh garlic

1/8th cup olive oil

1/8th cup balsamic dressing

1. First prepare the dressing, letting the garlic marinate in the vinegar and oil

2. Cook the quinoa

3. While the quinoas cooking chop your veggies

4. Toss your veggies, beans, quinoa and dressing, refrigerate for a couple hours before serving

Martha Stewart Banana Bread- Cleaned Up! (No dairy & Gluten Free)

I had some left over old bananas so rather then throw them out I decided to make some Banana Bread, but of course being true to myself I had to clean them up! I took the classic Martha Stewart Banana Bread recipe and swapped out a few of the ingredients, in true Martha style it came out perfect!

  • 1/2 cup coconut oil
  • 1 cup coconut sugar
  • 2 large eggs
  • 1 1/2 cups gluten free baking flour (I use Cloud 9)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup mashed very ripe bananas (about 3)
  • 1/2 cup coconut milk
  • 1 teaspoon vanilla
  • 1/2 cup chopped walnuts or pecans (optional)
  1. Preheat oven to 350 degrees. Oil a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream coconut oil and sugar until light and fluffy. Add eggs, and beat to incorporate.
  2. In a medium bowl, whisk together flour, baking soda, and salt. Add to the wet mixture, and mix until just combined. Add bananas, coconut milk, and vanilla; mix to combine. Stir in nuts, and pour into prepared pan.
  3. Bake until a fork inserted into the center of the cake comes out clean, about 45 minutes. Let rest in pan for at least 10 minutes, then turn out onto a rack to cool.

Almond Butter Cups

These almond cups feel decadent like dessert, you would never guess that they are made with nutrient rich ingredients that take all the guilt out of snacking!

  • 1 cup almonds
  • 3 tbsp nut butter of your choice
  • 1.5 tbsp pure maple syrup
  • 1/2 tsp vanilla extract
  • pinch of seasalt
  • 4 tbsp coconut oil
  • 4 tbsp pure maple syrup
  • 3 tbsp cocoa

1. Add almonds into a food processor and blend until you have a flour consistency

2. Add the nut butter, coconut oil, maple syrup, vanilla, almond flour and salt into the bowl and combine

3. Line a pan with mini foil muffin tins, form small balls of the almond mixture and press into the tins

4. For the second layer melt coconut oil over low heat, whisk in the maple syrup and cocoa powder

5. Evenly spoon out the chocolate sauce over the cups, garnish with almonds

6. Place in freezer to firm up for an hour. Store in fridge or freezer.


Fudgy Breakfast Brownies

Get your veggies, protein and a TON of fibre in with these fudgey moist brownies.

(1/2 the calories with double the fibre of the average brownie)

  • 2 eggs ( or 2 tbsp pureed chia seeds with equal parts water )
  • 1/2 cup coconut sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup protein powder
  • 1/2 cup whole wheat flour or gluten free baking flour (I like cloud nine or coconut flour)
  • 1/2 teaspoon baking powder
  • 3/4 cup cocoa powder
  • 1/2 teaspoon sea salt
  • 1 cup pureed pumpkin or sweet potato
  • 1/3 cup hot coffee
  • 1/3 cup chocolate chips
  • 2 tablespoons coconut oil

1. Heat the oven to 350 F and oil a muffin tin to prevent sticking
2. Mix all the ingredients except the chocolate chips and coffee in a large bowl
3. Pour the hot coffee over the chocolate chips and mix until melted
4. Mix the chocolate chip mixture with the rest of the ingredients
5. Pour the brownie batter into your muffin tin filling them up about 1/3 of the way
6. Cook for 15 mins then let cool for 15 mins.

Holy Guacamole

If you do it right guacamole is not only delish it’s also healthy and can act as a meal.

Holy Guacamole

  • 1 large ripe avocado
  • 1 tbsp. plain greek yogurt
  • ½ lemon
  • Chopped cilantro
  • 1 roma tomato chopped
  • ¼ purple onion chopped
  • Sea salt

1.  Peel your avocado and place in a bowl.

2.  Squeeze the juice of a lemon over the avocado, then mash to your desired consistency.

3.  Add your greek yogurt and mix

4. Finely chop your tomato, cilantro and purple onion and incorporate

5. Salt to taste

Serve with a good quality tortilla chip, “Food Should Taste Good” makes awesome chips plus they include rice and flax seeds. Or really any labelled organic tend to be better quality. Just stay away from big brands like Tostitos etc. they’re generally made with genetically modified ingredients (GMO) and contain chemical preservatives.