Greek Yogurt Tzatziki

Pairing this Dip

Tzatziki is truly one of the easiest dips you can ever make. High protein, tangy tasting, and fun to make… WIN!

I love to pair this dip with fresh veggies, crackers, chicken, topping salad or a nourish bowl. This dip is your oyster bestie.

Try it out with this! Orange quinoa salad

Fresh Quinoa Salad


  • 2 cups plain greek yogurt
  • 1 cup cucumber, grated or finely chopped
  • 1/2 cup fresh dill, chopped (or 1-2 tbsp dry dill)
  • juice of one lemon
  • 1 tsp garlic powder (or 1 clove garlic finely minced if you can handle raw garlic)
  • salt and pepper to taste


  1. Chop or grate the cucumber (if grating, press with to take out a little excess water)
  2. Add all ingredients to a bowl and stir to combine.
  3. That’s it… You’re welcome

Fresh Quinoa Salad

This is a recipe that I will never get sick of. I make it for lunch and dinners to have on the go throughout the week. You can switch it up by adding or taking out any veggies you’re feeling and make it your own!

I love pairing this salad with grilled chicken, some hummus and tzatziki on the side, and adding a bed of lettuce just to up the freshness level another notch!

Meal Prep

Meal prepping is my best friend when it comes to being a working/full time university student. Make a big batch of this salad and you’ll love yourself all week long… We love that<3

The photo above features one of my other all time favourite summer recipes: Watermelon Feta Salad

Fresh Quinoa Salad Recipe

Servings: 2-4 (depending on how hungry/ how much you make lol)

  • 1 cup uncooked quinoa (approx 2 cups cooked)
  • 1 bell pepper, diced
  • 1 cup corn
  • 1 avocado, cubed
  • 1 cup chickpeas
  • 1 cucumber, diced
  • 1 mango, diced
  • Any amount/kind of tomato, diced
  • lots of olive, unless you don’t like them…
  • 1/4 cup feta
  • 1 cup cilantro
  • Dressing
  • juice of one lemon
  • 2 tbsp olive oil
  • 3 tbsp dijon mustard
  • 2 tbsp honey
  • Add salt and pepper to taste
  • Optional: Add any salad green of choice or put on a bed of greens
  • Tasty added sides: hummus & tzatziki


  1. Prepare quinoa according to package. Let cool while you prepare the rest. This “salad” is usually served cold.
  2. Dice and chop all of the ingredients you are adding to salad.
  3. If you really like any of the ingredients, add more! This is just a rough guideline:)
  4. Toss all veggies in with the quinoa.
  5. Add dressing ingredients to a mason jar and shake. I like to put the dressing on my portion at the time of eating so the salad doesnt become soggy throughout the week!
  6. Add chicken on top or the side if you would like! Serve with hummus & tzatziki for the full experience.

*You can ditch the dressing if you are adding the dips on the side. Or if you wanna drizzle a little olive oil/balsamic reduction on top that does the trick as well. The only real key part is SALT. Add as little as you want, but it truly will amplify all of the other flavours in the salad.

Healthy High Protein Cinnamon Rolls

I love a good cinnamon roll, and this is a GOOD cinnamon roll. I do love a classic cinnamon roll with cream cheese frosting, and these are just that, except with a little twist.

The dough is made purely of flour and greek yogurt, filled with a little coconut oil, some coconut or brown sugar, and lotsssss of cinnamon. I then of course top them with a heavy dose of greek yogurt cream cheese frosting. Like I said, this recipe takes the classic, adds a boost of protein, and skips the major sugar high.

Cinnamon Roll Recipe


  • 1 3/4 cup flour
  • 1 1/3 cup plain greek yogurt
  • 1 tsp baking soda
  • pinch of salt


  • 1 tbsp coconut oil melted
  • 3 tbsp brown sugar, mixed into coconut oil
  • 2-3 tbsp cinnamon


  • 1 cup plain greek yogurt
  • 2 tsp vanilla extract
  • 3 tbsp cream cheese
  • 3 tbsp maple syrup
  • (Add a little more maple syrup if you like it extra sweet)


  1. Preheat oven to 350F
  2. Make the dough by adding greek yogurt to a bowl, followed by flour, baking powder, and salt.
  3. Mix flour into dough, then kneed with your hands until fully combined.
  4. Roll onto a lightly floured surface into a rectangle.
  5. Melt coconut oil and mix in sugar. Spread onto the dough. Sprinkle plenty of cinnamon on top.
  6. Roll the dough up. Cut into 7-9 pieces.
  7. Spray a pie dish with non-stick baking spray. Place rolls in pan.
  8. Bake in preheated oven for 25-30 minutes. The dough should look golden brown on the outside.
  9. Add all frosting ingredients to a bowl and stir or use electric mixer for a quick minute!


Approximate value per roll with frosting

Calories: 171 Fat: 3g Sodium: 25mg Carbs: 31g Sugar: 9g Fiber: 2g Protein: 6g

Next Level Fish Taco’s

If I could think of the perfect well-rounded meal that includes lots of colour, flavour, health, fun, and overall deliciousness, this would be it.

Fish tacos are the perfect way to get in a whole bunch of different nutrients through the toppings, protein from your fish, fats from the cheese and avocado, and carbs from the tortilla… A perfect balance of the iconic trio that we need to thrive in this life!

My go-to protein for these tacos are haddock since we often have this on hand, but you can use any white fish of choice or shrimp! Shrimp is also iconic and I highly recommend trying it out.

Serious topic: toppings

Toppings can make or break this meal, because without them, well it would be super boring obviously. The toppings I include are my favourite, but if your mind is thinking of something else and you really wanna try it. Do it, you are in charge of your own happiness my friend.

In terms of the shell that holds all of this goodness; my fave is corn tortilla shells, they have an extra hint of flavour that I adore. But if you’re a flour tortilla stan, I’m definitely not gonna rain on your parade.

Take this guide to build the ultimate fish tacos that you will most definitely be adding into your weekly rotation. Have fun with it, cause food is fun. That’s all from me! Enjoy:)

Add More to elevate your experience

Here are a couple other toppings that you can add to make the taco experience truly one to remember!

Peach Summer salsa (I also do this recipe with mango or pineapple)


Greek yogurt Chipotle aioli

Next Level Fish Taco Recipe

Serves: 4 Prep time: 15 minutes cook time: 10 minutes

For the fish
  • 1 pound haddock
  • 2 tsp each: cumin, paprika, salt
  • 1 tsp each: pepper, garlic powder
  • juice of a lime
  • 1 tbsp olive oil
  • more salt to taste
For the tacos
  • Shredded cabbage (my fave is red)
  • 1 avocado, cubed
  • 1 mango, chopped
  • 1-2 cups corn, charred in skillet
  • pickled red onion
  • optional: finely diced bell pepper, chopped tomato
  • yogurt sauce: mix 1/4 c greek yogurt, 2 tsp cumin, salt to taste, squeeze of lime juice
  • Optional for topping: feta, cilantro, salsa, jalapenos
  • Corn or flour tortilla shells of choice


  1. Prepare all of your taco toppings first, as the fish only takes a quick 7-10 minutes in the pan!
  2. Char corn in skillet until brown as if cooked on the BBQ. (Sometimes it will pop/smell a little burnt… Do not fear, this makes it all the more delicious)
  3. Shred cabbage, chop mango, avocado, bell pepper, tomatoes and all other toppings you may use from the list above. (If making pickled red onion as you should, I have a quick recipe I love to use as a guide. Then I can keep these in the fridge for a couple of weeks.
  4. Heat a large skillet (cast iron if you have it) to medium-high heat.
  5. Lay all of the fish out on paper towel and pat to dry.
  6. Squeeze juice of half a lime over the fish and sprinkle all seasoning overtop.
  7. Once hot add one tablespoon of oil of choice to the pan and add fish.
  8. As the fish cooks start to toss and break apart the fish similarly as you would do for scrambeled eggs. (If using a cast iron skillet the fish may stick a little. Simply scrape it from the bottom as your go, this gives it a nice bit of crisp in the tacos!)
  9. The fish should take anywhere from 7-10 minutes. (it should not take long as the pieces will be broken apart and small!)
  10. Prepare tortillas for serving my warming in the microwave or warming in a pan for a minute per side. (This is a little extra work but totally worth it if you are up for the task)
  11. Turn the heat down on the fish and squeeze some additional lime juice and a couple sprinkles of salt and pepper to taste.
  12. Serve your fish in your tortilla shell and top that baby as much as possible.
  13. Enjoy this ridiculously easy, nutritious, and delicious meal. You are welcome my friend:)

Orange Chicken Quinoa Salad

If you are in need of a quick lunch meal prep recipe to take with you on the go for your ridiculously busy life, you will appreciate this recipe. And if you don’t have a ridiculously busy life, you will probably still like this lunch.

I love prepping chicken breast at the beginning of the week as an easy way to get a source of protein with my lunch. I, like many others, am typically on the go for lunch, so having something pre-made and ready to go is a life saver.

Nourish Bowl

I like to think of this lunch recipe as a “nourish bowl”, AKA everything in it is incredibly healthy, delicious, and just sets your taste buds and body up for success.

Quinoa is one of the best sources of good carbohydrates you can think of. It’s a great source of fiber, has a little hint of protein, and It’s also gluten free for all of my gluten free peeps. It’s also one of those low-glycemic index carbs, which means it will digest nice and slowly in your body and keep you perfectly satisfied.

Load this salad up with some simple prepped chicken breast, add some avocado for deliciousness as well as a source of healthy fats. And a special ingredients you may not have thought of…, orange. Giving the salad a perfect hint of sweet to compliment the salty. Team sweet and salty over here.

Make in advance

This cold quinoa salad is incredibly ideal for on the go lunches. You can mix everything together in advance and pack a portion up for your lunch.

*Pro tip: I would recommend adding the avocado individually each day so that it does not get too brown if you are eating this salad throughout the week.

Adding Volume

Last but not least, I love to add some extra green to this salad by serving the quinoa salad over a bed of crunchy romaine lettuce. Or, even chopping your lettuce up nice and small and mixing it into the salad itself. The romaine lettuce compliments all of your other delicious ingredients in the quinoa salad!

Mango Chicken Quinoa Salad

Prep time: 30 minutes Serves: 4-6 lunch size portions


  • 1 cup uncooked quinoa
  • 1 tbsp olive oil
  • 4 small boneless skinless chicken breasts, cubed (thighs work too!)
  • 1 1/2 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp each salt & pepper
  • 2 large oranges, segmented and cut (or 1-2 mangos peeled and cubed)**
  • 1 large avocado, cubed
  • optional: 1/2 cup cooked edamame
  • optional: 1 cup fresh cilantro
  • Optional: desired amount of romaine lettuce

*Switch it up a little by swapping the mango for oranges for a more citrusy quinoa salad!


  • 4 tbsp lime juice
  • 2 tbsp soy sauce
  • 1 tablespoon olive oil
  • 1/2- 1 tbsp honey*

*Add less or more honey to taste!

**I have done this exact recipe except switched out theoranges for mango! Making little switch ups like this makes your lunches more fun and exciting!

If you have pre-cooked chicken already made up feel free to use that instead of making more!


  1. Cook quinoa according to package. (Once fully cooked let cool)
  2. heat a large skillet to medium-high heat. Once hot, add olive oil to the pan followed by cubed chicken breasts. Season chicken with paprika, salt, pepper, and garlic powder. Cook for about 8-10 minutes until your chicken is fully cooked, stiring ocassionally.
  3. Once your chicken is cooked add to your prepared quinoa along with mango, edamame and cilantro. (I would suggest adding the avocado when you are eating, so if you are prepping this for the week, add your avocado each individual day.)
  4. Make your dressing my mixing all of the ingredients in a medium bowl together.
  5. Pour over quinoa salad and enjoy!
  6. Serve on its own, or over a bed of romaine lettuce.


Per 1 of 6 servings

Calories: 255 Total Fat: 10g Sodium: 400mg Carbohydrates: 27g Fiber: 5g Sugar: 6g Protein: 15g

Build a Salad

I am a hugeeeeee salad advocate. When I say I eat at least one big salad a day…, well I do. But rest assured that the last thing I am doing is eating a couple pieces of lettuce with some chopped tomato and store-bought fat-free Italian dressing. Reason 1: I am not a rabbit. Reason 2: talk about boring… I may not be artistic in my drawing abilities, but salads, that’s another story.

Since I have started university, I tend to resort to quick and easy meals throughout the week that serve one person. To do this, I don’t “meal prep” but instead “food prep”. I make a bunch of ingredients I know I will use throughout the week and then have easy access come meal time. I try to prep a couple sources of protein: chicken, tofu, shrimp, etc. A few starches: quinoa, rice, sweet potato. As well as some roasted/cooked/chopped veggies. Because again, easy access = easy healthy eating.

Salads have the potential to be one of the most satisfying meals when constructed properly. And how should you construct your salad you might ask? Basically, put whatever you want in it. I know, crazy concept right?

Below you will find a list of delicious and nutritious ingredients you can add to your delicious salad. Take this inspiration and let your mind run free. Enjoy this nutrient-dense meal and switch it up so you never get bored!

Your salad can take on really any style. From a taco salad to Asian fusion, to a classic green salad. It truly is your oyster.

I have included a little * next to all of my personal faves that always just hit the spot!

Build a Salad

Base – Greens
  • Kale
  • Mixed greens
  • Arugula *
  • Romaine lettuce
  • quinoa*
  • Sweet potato*
  • Rice
  • Wild rice
  • Chicken breast
  • Tofu/tempeh
  • Shrimp
  • Steak
  • Salmon
  • chickpea/black beans
  • edamame
  • Cheese: Feta, goat cheese, parmesan
  • Strawberry/raspberry/blueberry/blackberry*
  • apple
  • grapefruit
  • pomegranate
  • persimon
  • Watermelon
  • Avocado*
  • cucumber
  • fennel*
  • peas
  • Roasted zucchini/eggplant
  • shredded cabbage/carrot
  • Fresh herbs
Nuts, Seeds & Dried fruit


Pine nuts/sunflower seeds/pumpkin seeds

Cranberries/Chopped dates/Dried figs

Salad Dressing

Maple balsamic dressing

Sweet citrus dressing

Build it

  1. Now the building is up to you! Make a nice big serving for a group or whip up a perfect individual size to satisfy your soul.
  2. Add greens of choice to a bowl and toss with a couple tablespoons of dressing.
  3. The rest is pretty simple… Add as many or as few of the toppings you would like and mix it up, (or don’t) some people like mixing, and others don’t. I’m not here to tell you what to do
  4. Happy salad designing!

Peach Summer Salsa

I am a lover of all things sweet and savoury combined together.

So there is nothing like a refreshing taste of fruit made into a meal. From berries on salad, mango in spring rolls, pineapple on a chicken burger…, there are so many possibilities.

So with that, I give you the ultimate peach salsa to make for all your salsa purposes. Have this on your chicken tacos, in a burrito bowl, or just to dip some delicious corn tortilla chips into. You have got to try it out.

Serve this delicious dip up with my iconic guacamole recipe, and maybe make one of these delicious Mexican meals to go along with it!

Chicken Street Taco’s

Grilled Chicken Taco Bowls

Peach Summer Salsa Recipe

Yield: 2 cups Prep time: 10 minutes


  • 2 ripe peaches, finely diced
  • 2-3 mini or 1 large bell pepper, finely diced
  • 1/2 cup grilled corn
  • 1/2-1 cup finely chopped cilantro
  • Optional: 2 tbsp finely chopped red onion
  • 1 tsp salt & pepper, More to taste
  • 1 tsp garlic powder
  • Juice of 1/2 a lime


  1. Prep your salsa ingredients by finely dicing peaches, bell pepper, cilantro, and grilling corn.
  2. Add all ingredients to a medium size bowl, including lime juice and seasonings. Mix together and refrigerate for 30 minutes up to 3 hours in the fridge to allow the juices to bind together.
  3. Enjoy!


Per one 1/4 of the recipe

Calories: 45 Fat: 0g Sodium: 675mg Carbohydrates: 10g Fiber: 2g Sugar: 6g Protein: 1.5g

Grapefruit, Avocado & Fennel Citrus Salad

What better represents summer than a fresh salad with your favourite mixed greens, tossed in a homemade dressing, and topped with all of the good stuff? Well, ice cream is a pretty good representer as well… Salad and ice cream it is!

Enjoy this salad as a side dish alongside your meal or make it a meal in itself by topping it with some prepared chicken, tofu, shrimp, scallops, or whatever your protein of choice may be!


The beautiful thing about salads is that you are the artist. You can add or omit anything you would like from this recipe. I often like to think of a recipe as the starting block to creating your own masterpiece. That being said, this one is pretty much mastered lol.

Grapefruit, Avocado & Fennel Citrus Salad Recipe

Yield: 4-6 side dishes or 2 main dishes


  • Mixed greens of choice (6-10 cups of greens, no specific amount)
  • 1-2 grapefruits, peeled, segmented and thinly sliced
  • 1 large ripe avocado
  • 1 bulb fennel*
  • 1 tbsp olive oil/ olive oil spray
  • 1 tsp salt & pepper
  • Optional but HIGHLY recommended: Parmesan For topping

*If you wish to omit the fennel this salad will still taste delicious. However the extra step to incorporate this delicious ingredient is totally worth it.


  • juice of 1/2 a grapefruit
  • 1 tbsp apple cider vinegar
  • 4 tbsp olive oil
  • 2-3 tbsp grainy dijon mustard
  • 3 tbsp honey or maple syrup


  1. Preheat your oven to 400℉ to roast the fennel. (This can also be done on the barbecue!)
  2. Thinly chop and slice your fennel, place on a baking sheet, spray with olive oil or lightly drizzle olive oil on top. Crack salt and pepper on top.
  3. Place in oven and bake for 15-20 minutes. (If making on barbecue place in a barbecue baking dish and barbecue for 3-6 minutes)
  4. Make dressing by adding all ingredients in a mason jar and shaking to combine.
  5. Place mixed greens in a bowl and toss in dressing. (ONLY add as much dressing to desired liking. Depending on the size of your salad, you will most likely have extra for your salad the next day!)
  6. Top dressed greens with sliced avocado, roasted fennel, and sliced grapefruit.
  7. Add a few shaving of fresh parmesan on top if desired.
  8. Add a small crack of salt and pepper to finish it off!

Healthy Double Chocolate Secret Muffins

Everybody and their cousin has tried the old “Healthy” zucchini muffins. You know, the ones that are the exact same as a typical muffin except they threw in half a cup of grated zucchini and has now depicted them to be healthy… If that is the kind of recipe you are looking for, this is the wrong place.

All jokes aside, I am not here to diss regular muffins, “healthy” muffins, zucchini muffins, or any muffin for that matter. What I am here to do, is give you a delicious double chocolate muffin recipe with a hidden ingredient your taste testers would never see coming.

These muffins are gluten free, dairy free, and a full of a whole lot of deliciousness. Enjoy these warmed up with some fresh berries, and a little vanilla yogurt, or a glass of milk of choice… You really can’t go wrong.

Vegetables in muffins?

Adding zucchini into baked goods actually does more than throw off those vegetable haters who would refuse to eat such a thing. They provide a consistency similar to applesauce or bananas by giving a (trigger warning) moist texture to the baked good, as well as giving it a boost of some micronutrients.

Now, introducing the secret ingredient… Eggplant. Hear me out… Whether you love or hate this veggie, or you have just never tried it, I can assure you, you will have NO idea that it exists in these muffins.

AKA all veggie lovers will love these muffins, and so will the haters. If you think they would not appreciate the idea of eggplant in their muffin, simply don’t tell them… Crazy right?

My Faves

If you are like me and love baking anything chocolate flavoured with chocolate chips, you are in for a treat with this one.

My favourite type of chocolate to bake with is semi-sweet. And my FAVOURITE are these chocolate chunks from Enjoy Life Foods. They are the most satisfying size and extremely delicious. They are a perfect semi-sweet flavour, are dairy free, and they only have three ingredients. I would highly recommend trying them out.

Double Chocolate Secret Muffin Recipe

Yield: 12 muffins Prep time: 10 minutes Cook time: 16 minutes


  • 1 Cup cubed eggplant
  • 1 Cup mashed banana (about 2 medium bananas)
  • 1/4 Cup maple syrup
  • 1/4 Cup almond butter*
  • 1 flax egg**
  • 1 tsp vanilla extract
  • 2 Cups oatflour***
  • 1/2 Cup cocoa powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/3-1/2 Cup Semi-sweet chocolate chips

*Almond butter can be swapped out for any other neutral tasting nut butter of choice.

**Make flax egg by mixing 1 tbsp ground flaxseed with 2 tbsp of water. Regular egg could also be used.

***Oatflour can be made by blending equal amounts of old fashion rolled oats.

If you do not have any eggplant and you are in dire need to make these muffins (It’s okay, I don’t blame you), you can substitute the eggplant for 1/2 cup of added mashed banana.


  1. Preheat oven to 350℉
  2. Prepare your eggplant by taking skin off and cutting it into small cubes. Place in a bowl and microwave for 4 minutes.
  3. Mash your ripe banana.
  4. Add warm eggplant, banana, maple syrup, almond butter, flax egg, and vanilla extract to a blender or food processor. Blend until a thick liquid is reached. There should be no chunks of anything.
  5. Add liquids to a large bowl, then add oatflour, cocoa powder, baking soda, and salt. Mix to combine dry and wet ingredients all together. Your batter should be a thick consistency.
  6. Add in your chocolate chips to the batter as well.
  7. Add batter to lined muffin tin. Spread amongst 12 muffins.
  8. Place in preheated oven and bake for 15-16 minutes.
  9. Take out of oven and let cool for 5 minutes.


Per one muffin

Calories: 156 Total Fat: 7g Sodium: 108mg Carbohydrates: 23g Fiber: 4g Sugar: 9g Protein: 4g

1 Minute Healthy Mug Cake

If you ever need a little sweet snack in the evening, are craving chocolate cake, or want to make a healthy sweet treat, this chocolate brownie mug cake is here for you.

All you need to do is mix up a few ingredients in a cute mug, microwave for 1 minute, top it if you would like (obviously you would), and then there you have it. A delicious and healthy chocolate cake in a matter of minutes. You’re welcome.

This mug cake does not only taste delicious, however it has the perfect balance of healthy fats, carbohydrates, and a good boost of protein as well. These three combined together make for a very satisfying snack.


Toppings are a must in my opinion, but you do you.

Chocolate and raspberries are a match made in heaven, strawberries too. You can sprinkle a few more chocolate chips on top if you need a little more chocolate fix. (I wouldn’t blame you). Maybe some regular or coconut whipped cream. Last but not least, a spoonful of frozen yogurt or regular ice cream really takes this up ten more knotches.

Healthy Mug Cake Recipe

Yield: 1 mug cake Time: 3 minutes

  • 1 tbsp Cashew butter*
  • 1 tbsp maple syrup**
  • 1.5-2 tbsp cocoa powder
  • 1/2 tsp baking powder
  • 1 egg
  • 1 tsp vanilla extract
  • crack of salt
  • Optional add-ins: chocolate chips, walnuts, pecans

*Any other neutral nut butter can be used in replacement of cashew butter. (Almond butter would be the next best thing.) Peanut butter can be used however it would give it a peanut flavour.

**Honey or any other liquid sweetener can be used instead of maple syrup.


  1. I find the easiest way to add your ingredients together is starting with cracking your egg into the mug and whisking it with a fork.
  2. Then mix in all other wet ingredients including maple syrup, cashew butter, and vanilla extract.
  3. Finally add cocoa powder, baking powder, and a crack of salt. Mix aggressively to combine. (Small mess is a possibility.)
  4. Try the batter, If you like it a little sweeter feel free to add another 1/2 tbsp of maple syrup.
  5. Mix in any optional add-ins if desired.
  6. Microwave for 1 minute. The mug cake should puff up. Microwave for another 15-20 seconds if needed.
  7. Top with more chocolate chips, berries, frozen yogurt, coconut cream, or whatever you please!


Per one mug cake without toppings.

Calories: 249 Total Fat: 13g Sodium: 655mg Carbohydrates: 21g Fiber: 4g Sugar: 11g Protein: 11g