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!
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
Preheat your oven to 400℉ to roast the fennel. (This can also be done on the barbecue!)
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.
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)
Make dressing by adding all ingredients in a mason jar and shaking to combine.
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!)
Top dressed greens with sliced avocado, roasted fennel, and sliced grapefruit.
Add a few shaving of fresh parmesan on top if desired.
Add a small crack of salt and pepper to finish it off!
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?
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.
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.
Where to start? Corn tortillas are my absolute favourite kind of tortilla shell to fill all the goodness with. The corn shell compliments the charred corn you may like to add into your taco. But if you prefer flour tortilla shells, use that! You are creating your own happiness here.
There are so many toppings to choose from, but there are a few in particular that will help you get that perfect taco you want. A few of my personal favourites are mango, charred corn, cherry tomatoes, homemade chipotle aioli sauce, and more… See my Grilled Chicken Taco Bowls recipe for more filler inspiration!
A few other toppings that I cannot forget to mention are romaine or iceberg lettuce, and of course cilantro. (Unless you are apart of the small percentage of people who think it taste like soap…)
Last but not least, cheese. I know you can’t go wrong with a little bit of the classic cheddar cheese. My personal favourite however, is a few crumbles of feta… SO good.
Perfecting the Chicken
To perfect the grilled chicken there are a few simple mastery steps. First you will char your chicken breast in a cast iron skillet with your spice mix, and then you will cook it in the preheated oven to further cook the inside! Trust me, this takes it to the next level.
If making charred corn for your tacos, begin with this step. Heat cast iron skillet to high heat and add your corn. Cook on high heat until all your corn is nicely charred as if on a BBQ. (A few pieces may pop as the skillet gets heated, do not be alarmed!)*
Preheat your oven to 400℉.
Add all spice mix ingredients to a small bowl and mix together.
Heat your cast iron skilled (or regular skillet) to high heat. Pat seasoning mix onto both sides of your chicken. Once hot, reduce to medium-high heat and place the seasoned chicken breast onto the skillet. Cook each side for three minutes. This should result in a nice charred chicken breast.
Once charred, place cast iron skillet into the preheated oven and let cook for 20 minutes.
Prep your other ingredients by cubbing mango, tomatoes, making guac, shredding cheese, and whatever else you may desire.
Finally, if using corn tortillas, preheat a large skillet to medium heat and cook each tortilla shell for 30 seconds per side. (This is optional, you could also just warm them up in the microwave, but this makes them wayyyyy better.)
*Since BBQ season is upon us, you could also simpy make corn on the cobb to add your tacos instead of the cast iron method.
Now that spring is officially upon us, and winter is becoming a thought of the past, it only felt right to come up with a delicious fruity recipe to get spring started on the right foot.
This strawberry jam filled protein muffin is literally everything I could ever want in a muffin. A light and fluffy muffin filled with delicious strawberry chia jam in the middle. So simple, and so so good.
When it comes to baking, this protein powder is my favourite. But if you prefer to use vegan protein powder it will work as well! The taste and texture may differ slightly.
If you do not want to use protein powder, I would recommend swapping it for an equal amount of oatflour. Since the protein powder gives added sweetness and flavour, you may want to add 1-2 tbsp more of maple syrup to the batter as well. Cater it to fit your sweet tooth desires!
We all know the ever so popular peanut butter and jam combination.
Now I suggest trying these muffins with a drizzle of cashew butter on top. Cashew butter and the strawberry jam are a match made in heaven.
Something about the cashew butter just hits differently with these muffins, however peanut butter and almond butter still hit the spot like any other day. I guess you will just have to try them all out and decide which one is the best!
Strawberry Chia Jam
I feel like no matter what age you are, jam always hits the spot. Let me know if I’m wrong, but I’m pretty sure I’m not:)
Anyways, I love jam. A little bit paired with some almond butter spread on a bagel or cream cheese. On top of some greek yogurt with granola, with pancakes or French toast. Even in a grilled cheese (don’t knock it until you try it). The possibilities are endless.
This jam recipe is the perfect way to enjoy a delicious classic, only with way less sugar and added nutrients from the famous chia seeds!
So not only is this strawberry jam perfect to fill these muffins, don’t hesitate to make extra and use it for all of your jam needs!
Feel free to use any other berry in replace of strawberries as well! You can’t go wrong with jam. Okay I’m done now.
*To make oatflour simply blend old fashion rolled oats in a blender or food processor until a fine flour texture is reached.
**I used Magnum Quattro Lactose Free Vanilla Protein Powder, but experiment with any protein powder you would like! (If you are not using protein powder at all, try replacing with more oatflour and adding 1-2 more tbsp of maple syrup as the protein powder is added sweetness.)
Strawberry Chia Jam
2 1/2 cups fresh or frozen strawberries
2 tbsp maple syrup
2 tbsp chia seeds
Preparing the Jam
To prepare your jam you are simply going to start by adding your strawberries to a medium-large sauce pan and heating to medium high heat.
As your pan heats up mash your strawberries to your desired jam consistency.
Once fully mashed, turn heat down to low and add chia seeds and maple syrup.
Mix ingredients together on low heat and let sit for a few minutes, stirring occasionally.
Your jam should become thicker after adding the chia seeds to the mixture, turn heat off.
This recipe makes just about enough for 12 muffins, but if you have a little extra leftover, you know what to do. (Read above for jam inspiration.)
Preparing the Muffins
Prepare oatflour if not already done so.
Preheat oven to 350℉, and line a muffin tray with 10-12 muffin liners.
Mash two bananas in a medium bowl, then add egg, maple syrup and vanilla. Mix wet ingredients together.
In a separate bowl add oatflour, protein powder, baking soda, baking powder, and salt. Stirring together.
Add your dry ingredients to wet ingredients and mix to fully combine.
Add one tablespoon of batter to the bottom of each muffin liner.
Add one tablespoon of jam as a second layer in muffin liner.
Finally add one more tablespoon of batter on top of jam for the third layer. (No need to be super exact with one tablespoon of each, this is just a rough guideline to make sure you have a good ratio of jam in each muffin.)
10-12 Boston leaves, ice berg lettuce, or romaine lettuce
For topping: Sesame seeds, hoisin sauce, siracha
Start by chopping your chicken breasts into smaller cubes.
Add soy sauce, honey, and chili paste into a bowl and stir to combine. Add your chicken breast to the bowl and marinate for anywhere between 20 minutes to 2/3 hours. (If you are making this in a pinch 5-10 minutes is fine)
Prepare garlic, ginger, and green onion.
Heat up a large skillet to medium-high heat. Then add your sesame oil to the pan, followed by the garlic, ginger, and green onion.
Sautee for about two minutes, and then add the marinade chicken to the pan as well.
Cook on medium-high heat for about 10-12 minutes total. Stir-frying the cubed chicken around to ensure it cooks through all pieces.
Once the chicken is fully cooked, turn the heat off and prepare your lettuce of choice as your cups.
Fill your lettuce cup with a few heaping tablespoons of chicken.
Top it off with some sesame seeds, hoisin sauce for a hint of sweetness, and sriracha for a kick!
Have you been debating hopping on the matcha trend? But maybe don’t know what to do with it? Or maybe you’ve tried making a matcha latte, and want a new way to use this trendy ingredient? Well you have come to right place.
Introducing a light and fluffy matcha raspberry muffin. The perfect combination of fruity flavour combined with a hint of green tea. If you are hesitant, I mean fair, it does sound kind of odd. But trust me, this unique muffin flavour will be your new favourite way to use this powerful powder. MATCHA!
What is Matcha Anyway?
Matcha is powdered green tea. Different from your traditional green tea in a bag. The powdered tea is the literal tea leaves that have been finely powdered to be dissolved in solution. Compared to a tea bag where the contents are being infused into your solution.
With the powdered green tea you are really getting a bang for your buck, as you ultimately obtain all of the nutrients from the tea leaf.
Matcha is a great source of caffeine to switch it up from your typical coffee drink. (I am NOT dissing coffee, but it is nice to include some variety lol.) In one serving of matcha you will receive about the same amount of caffeine as one cup of coffee. However unlike the jittery feeling you may get from brewed coffee, matcha gives a much slower release of caffeine in the blood stream. The caffeine “buzz” from matcha will steadily last for around six hours. Vs coffee which takes about 30 minutes to hit peak energy and then a larger cash 3-4 hours later.
So… If you are a matcha lover like myself, there is no question you will love these muffins. If you are struggling with the whole idea, this is definitely a good start. These muffins have a nice subtle taste of matcha that won’t overload your taste buds. Paired with one of the best berries of course, raspberries!
Last but not least, we all love a one bowl recipe. All you need is your ingredients, an oven, a bowl, and some utensils also help too… Lol
You’re all set to make a perfect snack, or breakfast or dessert, or whatever you want! Healthy meal prepped snacks for the win.
*If you want to avoid using eggs you could equally sub for 2 flax eggs for a vegan friendly option!
**If you like things a little bit on the sweeter side, you can add 3-4 tbsp of maple syrup. I add 2 as I find it is the perfect balance with the matcha flavour.
***I know that matcha may be the whole idea of these muffins, however if you don’t have matcha (yet), or just want to keep this as a basic muffin recipe you can totally omit the matcha for a typical raspberry muffin.
Preheat your oven to 400℉
If not done so already, prepare oatflour by adding 2 cups of old fashion rolled oats to a high speed blender, blend until fine flour consistency is reached.
Add 2 mashed bananas, eggs, yogurt, vanilla extract, and maple syrup to a large bowl and mix to combine.
Add oatflour, matcha, baking soda, and salt to the wet ingredients, mixing to combine.
Add your frozen raspberries to the bowl (I find the more the better, so add as much as you would like. I usually go for around 2 cups.)
Line your muffin tin with 12 liners. Evenely ditribute the batter among 12 servings.
Bake in preheated oven for 15-16 minutes. Remove from oven and let cool for a few minutes before trying.
Enjoy this muffin on its own, with some nut butter, jam, yogurt, or maybe even a matcha latte! Too much?
Have you been wanting to jump on the spaghetti squash trend but just don’t know where to start? Well look no further. This recipe will be your new favourite way to use that squash up.
With a few key tips and tricks to prepare your spaghetti squash in the most delicious way possible, I can assure you it will be a hit in your household.
There are tons of great recipes on the web that use spaghetti squash as a regular pasta alternative. For any spaghetti recipe you can imagine, someone has probably done it with the squash. With that, this recipe is different from all of those, using your squash to make a delicious savoury fritter.
These are the perfect side dish to go with your chicken, steak, tofu, or whatever your main protein may be. You can also have these for breakfast with some eggs for a five star brunch. The options are really endless.
You can make a few little tweaks to this recipe to make it perfect for you.
I use chickpea flour for these fritters, however regular all-purpose flour, whole wheat, oat or spelt flour would work as well! For a low-carb option almond flour would also be a good alternative.
As mentioned below, parmesan is a nice touch for a little cheesy flavour. For a dairy-free option, try a bit of nutritional yeast. I love using nutritional yeast in some recipes like this one; Avocado Pesto!
How to Prepare Spaghetti Squash
Cook your squash with a simple microwave method to get it all ready for the rest of the recipe.
Cut your squash in half, remove the centre seeds, and place both pieces skin up in a glass casserole dish. Microwave for 6-10 minutes.
You will know it is all ready when you can spoon out the pieces of spaghetti from your squash.
Note* If your squash is too hard to cut through at the beginning, simply stab a few holes in it with a fork and microwave for 3 minutes., then proceed to cut it in half.
*Chickpea flour is my personal favourite as it has a nice added taste to the fritter. You could also use regular all purpose flour, or almond flour could be used as a low-carb option.
**parmesan is a good added taste if you like/ want to add a cheesy taste. It is not needed for the recipe however, so you can add as little as you want. (For a vegan cheesy option nutritional yeast is a great protein filled alternative.)
1/3 cup plain greek yogurt
2 tbsp lemon juice
1/2 tsp salt
2 tsp dried dill OR 2 tbsp fresh dill (basil would also work)
Mix ingredients in a small bowl and add a dollop on top of your fritter if desired!
Start preparing your spaghetti squash by cutting it in half lengthwise. Take a spoon and scoop out the seeds from the middle.
Place both sides of the squash skin side up in a glass dish and microwave for 6-10 minutes. (Depending on how large your squash is.) Let cool for a few minutes.
Take a fork and scrape your spaghetti strands out of the skin.
Place all your spaghetti contents into a large bowl.
Add your lightly whisked eggs, followed by flour, and all other spices. Mixing to combine.
Heat a large skillet to med-high heat. Add a squirt of olive oil spray or very small amount of olive oil. (Just a little to help with the crispiness)
Take a large spoonfull of batter and spread it into a thin layer on your pan. Repeat this for 3-4 fritters. (fill your pan, you can do this in a few batches)
Cook for 60-90 seconds on one side. Flip, and repeat on the other side.
Make 12-14 fritters and serve alongside any meal you desire.