Asian style slaw 

This simple recipe was surprisingly amazing!! The dressing was really incredible. It would be delicious on so many things.

1/4 cup honey
1/4 cup olive oil
1/4 cup rice vinegar
1 tbsp tamari or soy sauce
1 tsp sesame oil (key)
1 tbsp almond butter (can use peanut or other)
1 tsp sriracha
1 tbsp grated fresh ginger
2 large grated garlic cloves
dash of salt

I combined the dressing ingredients into a mason jar, shook and set aside.

For the salad you could really add whatever you like. You could also use a pre-mixed coleslaw package for convenience. Carrot and any other veg would be a good addition too.

Red Pepper
Green Onion
Dry Roasted Edamame (super good)

The edamame is a delicious crunchy salad topper! I recommend slicing the veg skinny lengthwise instead of chunks.

I was honestly surprised how delicious this salad was. Absolutely will make again. Very easy to whip together but could impress a guest, especially when they know you made the dressing! Could make a full meal by adding a protein or have as a side dish.




Well it’s only been about 6 months since my last post.

You know I take that as a good sign. I originally created the blog because I was bored out of my mind and now free time is awesome!

Since finishing school I’ve been working and honestly things are going so well. I really love my job as a legal assistant with the government. My schedule is ideal and I have a strict routine now. I work Monday to Friday, come home and make dinner, rest and do it all over again. I also have a good a decent social circle now with some awesome ladies.

Things are really falling in to place. Rob and I are both excited for our upcoming plans that I hope to share in the next few months! I will also be making an effort to post more recipes and check ins! 🙂

Thanks for sticking around,


Sweet & Sour Pineapple Stirfry 🍍

For the sauce I blended a chunk of fresh pineapple with my emmersion blender, 1 tbsp apple cider vinegar, 2 tbsp tamari. You could use canned pineapple instead and use the juice of that.


Into wok at high heat add chopped pineapple (the canned if you used it). After 1 min add cashews.


After another min add in green onion, jalapeño, garlic, fresh ginger.

IMG_0252After everything gets toasty, add in a bunch of snap peas cut lengthwise.

IMG_0253 Pour in the sauce and let it come to a light boil. Your choice of rice or noodles, I made rice.Top the rice with the sauce and veg and garnish with a variety of sprouts. Squeeze a lime over everything and dig in!

Yum!! Can add chicken or other meat or leave it veg!

Burger Buns

So this is a great recipe for anyone trying to avoid grains or just wanting to test out an easy new recipe that allows them to make every part of their meal! Super quick. Recipe found on pg 296 of Paleo Takeout.

In food processor blend all ingredients:

  • 3/4 cup tapioca starch
  • 1/2 almond flour
  • 1/4 cup hazelnut flour (I just use more almond flour)
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • 1/4 tsp salt
  • 2 tbsp apple cider  vinegar
  • 1 tbsp fat of choice
  • 2 eggs beaten

Once all ingredients are pulsed into an even mixture, spoon it into rounds on a parchment paper covered baking sheet. Makes 8. They will rise, so thin circles will do.


Bake 14 minutes at 375.


We make Thankgiving burgers with turkey patties, cranberry sauce, mayo, avocado, red onion, white cheddar, spinach, tomato, and yam fries. So. Good.




Creamy broccoli chicken pasta

Yum this was a delicious comfort food dinner that made a huge pot of pasta that will last me a few days of leftovers! 

For the Alfredo sauce you will need:

  • 3tbsp butter
  • 1 shallot 
  • 6 cloves garlic
  • 2 cups heavy cream
  • 1/4 tsp nutmeg 
  • Salt/pepper

Melt butter. Add shallot and garlic, saute until soft. Add the cream, salt, pepper and nutmeg. Keep on low heat to gently simmer while you prepare the rest of the dish – about 20 minutes total. 

Cook a chicken breast, slice into strips and set aside.


Add about 10 sliced cremini mushrooms to the simmering sauce. 


Cook pasta or choice. I used a rice and veg pasta. You can use whatever you want, regular, rice, zucchini or squash noodles. Depends on what you’re feeling. I wanted the true pasta comfort feel. Add to the sauce once cooked.


Add the chicken and about 2 cups of broccoli.


Mix in a cup of finely grated asiago or Parmesan. Stir until melty. 


Enjoy! 🍴


Healthy Pumpkin Pie & Pie Crust 🎃💛

This year is the first time I will be making a full Thanksgiving dinner myself! I will probably make a follow up post with some other dishes I make for this occasion. Although we are not having Thanksgiving dinner until Monday when Rob gets home from work, I had some free time today and decided to make -> Apple Bacon Butternut Squash Soup <- (an absolute favorite) and this pumpkin pie which is a very first for me. By the looks and smell of it, it will no doubt be amazing.

I found this recipe duo on this blog I just found Elanas Pantry.

Ingredients you will need:
2 cups almond flour (not meal)
1/4 teaspoon sea salt
2 tablespoons coconut oil (room temp)
1 large egg

Pie Filling:
1 cup canned pumpkin puree (not pie filling)
3 large eggs
1/2 cup full fat coconut milk
1/2 cup honey
1 tablespoon cinnamon
1 teaspoon nutmeg
1/8 sea salt


Add the almond flour and salt and pulse in food processor.


Add coconut oil and egg and blend in food processor until the mixture starts to stick together and forms sort of a ball of “dough”.


Press the dough into a pie dish. It says 9 inch and I believe mine was but I wasn’t 100% sure the diameter. It worked out fine. I took my time to press it out to ensure it was even and therefore would cook evenly.


If at this point you just want to use the crust for something else or a different pie recipe you can bake at *350 for 8-12 minutes. If you are using this crust for the pie recipe below skip this step and bake all at once as the last step.


Add the pumpkin puree and the eggs and pulse together in food processor. Then add in coconut milk, honey, cinnamon, nutmeg, and salt and blend well.


Pour the pie filling into the unbaked pie crust. You can then use a fork to press the edges of the pie for appearances if you wish.


Bake the pie and crust in the oven at *350 for 45 minutes.

It smells soooooo good!! Wish I could eat it right now but have to wait 2 days 😦

Once the pie has finished baking allow to cool fully and then refrigerate for 2 hours so it can set.


Pizza Babka 🍕🍞

The blog I got this recipe from I found on Instagram is  My Dessert Diet check it out she has some amazing looking recipes !! #drool hers looks 100 times better than mine but I will perfect this. 

I made my dough, she suggests buying dough from a za shop or bakery if possible. I’m going to hunt some down for my next attempt because my dough wasn’t the best. 

Whatever dough you decide on, split it into two portions roll them each out. These photos are actually from my first attempt, which didn’t go as well as the second but you’ll get the idea from these.

So another mistake I think I made was putting salami on the inside. Next time (third shot) will be only cheese and sauce inside and toppings on exterior. You’ll want to roll them quite thin which is what I learnt. These photos are not as thin as they actually should be.

Roll them up! 

Make a cut in each top, not all the way through. 

Twist the two rolls together and place them in a loaf pan. Leave some overhang of parchment so it’s easy to simply lift out. 

Below are the photos from my second attempt as they’re much more appealing Than the results of the first. I didn’t take step by step photos the second time. 
Bake at 375 for 45 minutes.

Pizza Babka!

Chicken quinoa Greek salad

Okay so this is a great recipe. You can have it for lunch/dinner/leftovers at work etc. So a while back when I made a whole chicken and then proceeded to make chicken broth, instead of using it for soup I measured it out into individual portions and froze all of it just as straight up chicken broth. This has come in handy so many times and I can 100% say having chicken broth elevated this recipe to a level not even on the scale.

When I cooked the quinoa (1 cup quinoa to 2 cups liquid) I used all chicken broth instead of water. AMAZING. Seriously. It’s hard to get the same experience when using store bought broth because it’s pretty thin but the homemade stuff is thick and greasy and fatty muhahaha.



Make Greek salad as you normally would. The beauty of this is that you can pick and choose what you add. For me it is cherry tomatoes, pepper, purple onion, Kalamata olives, and cucumber. So colorful.


I had a large chicken breast so I seasoned it with salt, pepper, volcano spice, and Italian seasoning and baked it in the oven at 350 for 40 minutes.


I chopped the chicken up and tossed it in hot sauce (totally preference and optional). Then I just mixed everything together. Drizzled it with maple balsamic vinegar and of course feta. A tip for greek salad that I love is to add a splash of the feta brine to the mix. It honestly didn’t need a sauce so there was no salad dressing other than the balsamic and feta brine.


This was so delicious. I’ve made this many times but this was by far the tastiest time. I definitely give credit to using chicken broth instead of water while cooking the quinoa for making that happen.


Thanks for tuning in ❤

Black Bean Veggie Burgers

Rinse and drain a can of black beans.
With fork or food processor mash the beans into a paste.
In food processor, blend half a green pepper, half an onion, and 3+ cloves of garlic.
Mix an egg, 1 tbsp of cumin, 1 tbsp chilli powder, 1 tsp hot sauce. Add this to the bean paste.
Add in 1/2 cup or more of a binder. I used old fashion oats, recipe said bread crumbs but I chose oats.
Form into patties. Recipe suggested 4 but in my opinion that wasn’t the right ratio. 6 were better sized.


Use a bun or lettuce or whatever you choose!