Curried Okra Popcorn!


Okay so I’ve posted this recipe already, but I can’t help my self to add it again because its just so good and easy and I really want you to eat it!

Okra is actually a  fruit that is super low in calories & sugar. It is also known for it’s high fiber content, vitamin k, vitamin c, and folate content,

I usually cut the okra length wise, but this time i cut them in cute little stars sideways and they were so much better! They crisped up and held there shape better than there lengthwise counterparts, not to mention you get to take advantage of the adorable shape of the okra !! 🙂



2 Cups of Fresh Okra

1 Teaspoon Coconut Oil

1/2 Teaspoon Curry Powder

1 Tablespoon Corn Flour

Salt & Pepper


Preheat your oven- Broil on High


Step 1- Slice your cleaned Okra sideways into bite sized pieces about 1cm each.

Step 2- Coat the okra pieces in the oil and then toss with curry powder. Once evenly distributed add the flour and shake up until the pieces until fully covered.

Step 3- Broil on high heat for about 4-5 minutes until browned, then flip and brown the other side about 4-5 minutes.  Remove from oven & add salt & pepper to taste.

Enjoy!!  Serves 1.


Quinoa Blueberry Lemon Muffins

Quinoa Blueberry Lemon Muffins


A few days on the lake and you build up an appetite! These muffins were a perfect snack in-between meals! Although not gluten free- I used spelt flour which is easier to digest than wheat flour. My aunt and I made these muffins based off of author Patricia Green’s recipe from her book Quinoa 365, however we made some healthier changes substituting the oil and sugar for coconut based products.


1 Cup of Cooked Quinoa
1 1/4 Cup of Flour (I used spelt)
1 1/2 tsp Baking Powder
1 Tsp Salt
1 Zest of a Lemon
3/4 Cup Coconut Sugar
1/4 Cup Coconut Oil
1/2 Cup Yoghurt
1 Tsp Cinnamon
1 Egg or 4 Tbsp of Chia Gel (1 Tbsp Chia seed mixed with 3 Tbsp Water)
1 Juice of 1 Lemon
1 Tbsp Vanilla Extract
1 Cup of Fresh or Frozen Blueberries


Preheat the oven to 350°F

Step 1. line a 12-cup muffin pan with liners.

Step 2. In a large bowl mix the flour, baking powder and salt together. Then mix in the cooked quinoa and lemon zest.

Step 3. Whisk the coconut sugar and coconut oil together, until combined.

Step 4. Add the yogurt, egg or egg replacer, lemon juice and vanilla into the sugar mixture, stir until everything is blended.

Step 5. Add your wet & dry ingredients together then add your blueberries into the combined mixture.
Pour the batter into the lined muffin tray and bake for 25 minutes or until slightly browned.

Yields 12 Muffins


Garlic Flowers & Tomato Sauce over Raw Zucchini Pasta


Visiting family in Toronto this weekend I was introduced to fresh garlic flowers!

My sister in law created a braided strand for us to bring back to Montreal- my husband was not impressed by the smell however we did not have to worry about a vampire attack on the drive home. 🙂

I love the smell and taste of these little bulbs and was excited to create something to showcase there delicious yet subtle taste.


As you can tell from my last few posts I’m loving the zucchini noodle pasta!


1 Cup Tomato Sauce (I used some frozen sauce I had leftover from a larger batch)

2-3 Basil Leaves

2 Garlic Flower Heads

1/2 Teaspoon Coconut Oil

Sea Salt

Shaved Greens from the Garlic Stalk- for Garnish (use a regular peeler)




Step 1– Spirlize or slice your zucchini into noodle size strips and line on a paper towel, sprinkle with sea salt and set aside until your pasta sauce is ready. You salt it to remove excess water and crisp your strands.


Step 2- Lightly sauté your flower heads in the coconut oil for 1-2 minutes.

Step 3- Add your pasta sauce & Basil and heat for about five minutes to infuse all the flavours.

Step 4-Now that your sauce is ready, lightly wring out your zucchini with the paper towel and rub off as much of the salt as you can.

Step 5- Toss your zucchini into the pan to lightly warm it up in the sauce, plate, and garnish with your strands of garlic stock.


Baked Acorn Squash w/Kale & Sun-dried Tomatoes- Vegan & Gluten Free




A wonderful hearty meal that keeps you full but does not weigh you down! Its great the way it is but I have a soft spot for Sriracha and doused it! 🙂

This is a super easy recipe to make and looks gorgeous served directly into the shell! Paired with a light salad it makes a great summer meal! Try it for your “meatless Tuesday”!

1 Acorn Squash
1 Cup Quinoa
1.5 Cups Vegetable Broth
2 Cups Kale- Diced (Stem removed)
3 Green Onions- Diced
2 Talbspoons-Sun Dried Tomatoes- Diced
1 Teaspoon Coconut oil


Step 1– Halve your acorn squash, remove seeds and bake on a cookie sheet shell side up for 20 minutes at 350 degrees or until soft. Pour a little water onto your cookie sheet to help steam the squash.

Step 2. While your acorn squash is baking put your quinoa and vegetable broth in a stock pot and cook on medium heat until all of the water is absorbed, remove from heat & fluff with a fork. (about fifteen min)

Step 3. In a skillet add your coconut oil, sun-dried tomatoes, kale and green onion and sauté for 1 minute. Remove from heat.

Step 4.  When your qunioa is done mix the ingredients from your skillet into the stock pot and stuff your acorn squash until both halves are overflowing.  Pop them back in the oven for a few minutes & serve with a fresh side salad. You can add your favourite vegan cheese on top if you would like before popping them back in the oven.