Asian Chicken Lettuce Cups

Looking for a new way to use chicken breast in a healthy, easy, and delicious way? Look no further. This recipe covers all of those basis.

These chicken lettuce cups are great as a main with dinner, as an appetizer, lunch, really whatever you want.

You cannot go wrong with a quick recipe that takes a matter of 20 minutes to put together!

So wether you are looking for a quick weeknight meal, a delicious game day appetizer, or a simple lunch. Here you have it.

Asian Chicken Lettuce Cups Recipe

Yield: 12-14 cups Prep time 15 minutes Cook time: 10 minutes


  • 4 boneless skinless chicken breast, cubed
  • 4 tablespoon soy sauce*
  • 1 tbsp honey
  • 2 tsp chili paste
  • 2 tablespoon sesame oil
  • 2 inch cube fresh ginger, minced
  • 3 cloves garlic, minced
  • 4 sprigs green onion, finely diced
  • 10-12 Boston leaves, ice berg lettuce, or romaine lettuce
  • For topping: Sesame seeds, hoisin sauce, siracha


  1. Start by chopping your chicken breasts into smaller cubes.
  2. 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)
  3. Prepare garlic, ginger, and green onion.
  4. 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.
  5. Sautee for about two minutes, and then add the marinade chicken to the pan as well.
  6. Cook on medium-high heat for about 10-12 minutes total. Stir-frying the cubed chicken around to ensure it cooks through all pieces.
  7. Once the chicken is fully cooked, turn the heat off and prepare your lettuce of choice as your cups.
  8. Fill your lettuce cup with a few heaping tablespoons of chicken.
  9. Top it off with some sesame seeds, hoisin sauce for a hint of sweetness, and sriracha for a kick!


Per 1 of 14 cups

Calories: 61 Total Fat: 3g Sodium: 296mg Carbohydrates: 3g Fiber: 1g Sugar: 2g Protein: 7g

Matcha Raspberry Muffins

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!

One Bowl

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.

Happy baking!

Matcha Raspberry Muffins

Yield: 12 muffins Prep time: 10 minutes Bake time: 15 minutes


  • 2 Cups oatflour
  • 2 Ripe bananas, mashed
  • 2 eggs*
  • 1 Cup plain greek yogurt
  • 2 tbsp maple syrup/ honey**
  • 2 tbsp matcha powder***
  • 1 1/2 tsp baking soda
  • 1 tsp vanilla extract
  • pinch of salt
  • 1 1/2 – 2 cups frozen raspberries

*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.


  1. Preheat your oven to 400℉
  2. 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.
  3. Add 2 mashed bananas, eggs, yogurt, vanilla extract, and maple syrup to a large bowl and mix to combine.
  4. Add oatflour, matcha, baking soda, and salt to the wet ingredients, mixing to combine.
  5. 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.)
  6. Line your muffin tin with 12 liners. Evenely ditribute the batter among 12 servings.
  7. Bake in preheated oven for 15-16 minutes. Remove from oven and let cool for a few minutes before trying.
  8. Enjoy this muffin on its own, with some nut butter, jam, yogurt, or maybe even a matcha latte! Too much?


Per one muffin

Calories: 122 Total fat: 2g Sodium: 30 mg Carbohydrates: 21g Fiber: 2g Sugar: 8g Protein: 5g

Spaghetti Squash Fritters

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.

Spaghetti Squash Fritter Recipe

Yield: 10-14 fritters Prep time: 10 minutes Cook time: 10 minutes


  • 1 medium spaghetti squash
  • 2 eggs
  • 1/2 tsp garlic powder
  • 1/2 cup chickpea flour*
  • 1 tsp dried basil
  • 1 tsp salt & pepper
  • optional: 1/4 cup parmesan **

*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!


  1. Start preparing your spaghetti squash by cutting it in half lengthwise. Take a spoon and scoop out the seeds from the middle.
  2. 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.
  3. Take a fork and scrape your spaghetti strands out of the skin.
  4. Place all your spaghetti contents into a large bowl.
  5. Add your lightly whisked eggs, followed by flour, and all other spices. Mixing to combine.
  6. 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)
  7. 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)
  8. Cook for 60-90 seconds on one side. Flip, and repeat on the other side.
  9. Make 12-14 fritters and serve alongside any meal you desire.


per one of 12 fritters

Calories: 37 Total Fat: 1g Sodium: 116mg Carbohydrates: 5g Fiber: 1g Sugar: 1g Protein: 2g

Grilled Chicken Taco Bowls

Who doesn’t love a good taco? I can tell you I certainly do. The only issue I have with my tacos is that I fill them up with so many toppings, it falls apart after the first bite. So why not switch it up, and have a chicken taco/burrito bowl instead?

This is the perfect meal to prepare ahead of time, and throw together in a matter of 30 minutes. Next thing you know, you are serving a 5 star weeknight meal.

The beauty of this meal is that you can customize it however you desire. All of my favourite toppings are included below, and they are pretty delicious if I do say so myself.

Meal Prep

We all have busy lives. There is no doubt about it. But finding a little time to prepare our meals in advance can be super beneficial for a whole list of reasons. Peace out frozen pizza… All jokes aside, nobody’s perfect. You don’t need to prepare every single meal you will eat throughout the entirety of your week. But planning a meal the night before is definitely a nice feeling. Marinade your chicken. Prep your toppings. Throw some rice on when you are ready to put the meal together. Voila!

Cast Iron Skillet

Cast iron skillets help to ensure you do not miss barbecue season throughout the winter months! I use my skillet for so many different reasons. For burgers, chicken, naan bread, corn, egg frittata… The list goes on.

For this recipe in particular, I like to make my chicken sightly blackened and crispy with it, as well as using the skillet to char my frozen corn for the corn salsa. AKA no bbq FOMO:)

Build Your Own

If you are not one to eat chicken, or want to try something different out, try this meal with black beans instead!

Not in the mood for black beans either? Give shrimp a try!

If you want to skip the rice, add some extra lettuce and make it into a taco salad!

Some other great toppings that you could include are red onion, tomatoes, jalapeños, greek yogurt, regular salsa, etc.

Grilled Chicken Taco Bowls

Yield: 4-5 servings Prep time: 30 minutes Cook time: 15 minutes

The Ultimate Bowl

  • 1 cup uncooked white basmati rice
  • Chicken (see below)
  • Corn salsa (see below)
  • Guacamole
  • Shredded iceberg/romaine lettuce
  • Mango or pineapple
  • Feta or cheddar cheese
  • Cilantro and lime wedges to top


  • 16 oz boneless skinless chicken breast (4 small-medium chicken breasts)
  • 3 tbsp olive oil
  • Juice of three limes
  • 3 cloves garlic, minced
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1 tsp salt

*Make the night before or the morning of.


  1. Add all ingredients except chicken to a bowl and mix together.
  2. Add chicken breast and make sure marinade is coating all of the chicken.
  3. Let sit in the fridge until meal time.

Grilled Corn Salsa

  • 4 pieces of corn OR 1 1/2 cups frozen corn.
  • 1-2 red bell pepper, diced
  • 1/2 cup fresh cilantro
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp salt & pepper (more to taste)
  • Juice of 1 lime

*You can make this ahead of time or the time of meal. The longer the flavours sit together, the better.


  1. Prep your corn by cooking in cast iron skillet on medium-high heat until nicely charred. (A few pieces may pop as the skillet gets heated, do not be alarmed!)
  2. Add corn and all other ingredients to a medium bowl and mix to combine.
  3. Place in fridge until ready to serve.

The Rest

  1. When you are ready to throw everything together. Start by getting your rice all ready. (I use my rice cooker.)
  2. Prepare all toppings including salsa (see above), guacomole, lettuce, cheese, mango, cilantro, and whatever else you may want to throw on top. Your bowl is your oyster:)
  3. Heat skillet to high heat. Once skillet is hot, reduce heat to medium-high and add marinaded chicken breast along with all the marinade in the bowl. Cook chicken on each side for about 5 minutes.
  4. After five minutes, I like to cut the chicken into thinner strips to finish the cooking on the inside. This also gives the chicken a more charred crispiness.
  5. Cook for another 3-5 minutes.
  6. Once the chicken is fully cooked through, you are ready to put your bowl together with your rice and all other toppings.
  7. Make your bowl with your base of rice and/or lettuce, corn salsa, cooked chicken, and anything else you are thowing on top. Enjoy!

Goat Cheese Stuffed Dates

I am about to put you on to one of the simplest, most delicious appetizers you have ever made. This recipe is so easy, yet so impressively delicious. With the perfect balance of sweet and salty, a nice one or two bite appy, with a soft yet crunchy texture, you will definitely want to try this out.

You can make these in advance and pop them in the fridge until you are ready to serve. We all love an (almost) no bake recipe from time to time.


I feel like holidays and appetizers go hand in hand. I am a huge fan of appetizers, finger foods. Done right, they are little bites of powerful flavours. I am here for it.

You could throw these on a charcuterie board, or serve them on their own, these can slip into the meal plan at any point throughout the night.

The only part of this recipe you will need an oven for is the caramelized pecans. You can make these in advance as well.

Pro tip* Make extra pecans than the recipe calls for because they make an incredibly delicious salad topper. Thank me later.


Dates are a nutritional powerhouse. Check out my other date inspired snack recipe for another way to use them.

Goat cheese, is another one I feel I should talk about for a moment. A lot of the time cheese is seen as a “not so healthy” option. I am gonna set that idea aside, and let you know why. Cheese, goat cheese in particular, is a great source of nutrients, when consumed in small amounts. Similar to nut butter, you don’t need heaping amounts to get all the good stuff out of it.

Goat cheese is a good source of protein and healthy fats, as well as vitamins and probiotics. It also contains a much smaller amount of lactose than regular cheese, which is the carbohydrate in cows milk/cheese that so many people struggle to digest. So if you are someone who struggles with a little bit of lactose intolerance, goat cheese will probably be a better option for your tummy.

Goat Cheese Stuffed Dates Recipe

Yield: 20 Servings Prep time: 15 minutes


  • 20-30 large medjool dates, halved*
  • 120g package goat cheese
  • 1/3 cup raw pecan, small pieces
  • 1 tbsp maple syrup
  • Fresh thyme, in pecan mixture and for topping
  • Pinch of salt

*You can also use honey dates for this recipe as well, they just tend to be smaller than medjool, so instead of halving them you may just cut a slit in them to stuff the goat cheese inside.


  1. Prepare your dates by pitting if needed, and cutting in half.
  2. Preheat oven to 375℉. Line baking sheet with parchment paper.
  3. Chop pecans into tiny little pieces. (Each pecan should be cut into a quarter size)
  4. Add chopped pecans, maple syrup, salt, and about 2 tbsp of fresh thyme to a small bowl and mix together. Make sure all pecans have a little coating of maple syrup.
  5. Place pecans on prepared baking sheet and roast in the preheated oven for 10 minutes.
  6. Place approximately one teaspoon of goat cheese into the pocket of your medjool dates.
  7. Once the pecans are ready allow to cool before adding a few bits of pecan into each date.
  8. When serving sprinkle extra fresh thyme on top to enhance your taste buds experience.


Per one serving (1/2 medjool date)

Calories: 56 Total fat: 1g Sodium: 71mg Carbohydrates: 10g Fiber: 1g Sugar: 9g Protein: 1g

Peanut Butter Balls

One of my very favourite flavour combinations to ever meet, peanut butter and chocolate. A traditional Christmas dessert made every year in my household. And many others as well. Peanut butter balls are worth all the hype.

Chocolate Debate

Chocolate is easily one of my favourite treats to have here and there whenever I have a sweet tooth. Dark chocolate in particular has a special place in my heart. That being said, if dark chocolate isn’t your kinda vibe, then don’t eat it.

There are a lot of different debates in regard to which chocolate you should or should not eat. I encourage dark chocolate over milk chocolate if you like it because it is overall better for you. Dark chocolate is actually considered a super food, meanwhile milk chocolate is considered the enemy to some.

So here are the facts, dark chocolate will most often be less processed and have less sugar then milk chocolate. Dark chocolate has a higher concentration of cocoa (the part with all the nutrients), milk chocolate still has that cocoa, however it is more diluted with milk and sugar, and often other ingredients as well. Since dark contains a higher percentage of cocoa, and less of the other stuff, it will also have a more bitter taste, which some people love, and some people hate.

Here’s my take on the debate. You are free to your own opinion. Since chocolate is something you should most likely be consuming in small amounts, choose which kind you actually enjoy eating. Don’t force yourself to eat dark chocolate if you despise it. Food is meant to be enjoyed. Dessert especially!

Instead of worrying so much about dark vs milk chocolate, try purchasing wholesome fair-trade chocolate brands, with a short ingredients list. No matter if you are buying milk or dark chocolate, it is always important to actually read the fine print, as many brands will add a whole lot of unreadable ingredients…

Peanut Butter

I eat peanut butter every single day. In smoothies, on oatmeal, toast, making peanut sauce, or sometimes just a nice spoonful with chocolate almond milk. Don’t knock it til you try it.

Try buying the natural peanut butter instead of the classic kind. Natural peanut butter is made up of only peanuts, without added oils or sugar. The natural kind’s oil will seperate from the peanuts in the jar. So my tip would be to store it upside down in the fridge so that you have a nice runny peanut butter all the way through!

How to Make

One of beauties of these wonderful peanut butter balls, is how simple they are to make. No fancy tools necessary here.

Mix your ingredients up, form them into balls, freeze for a little bit, and then coat them in chocolate.

Peanut Butter Balls Recipe

Yield: 20-24 Balls Prep time: 20 minutes Freeze time: 2 hours


  • 3/4 C natural peanut butter (Crunchy or smooth both work)
  • 1/2 C oatflour
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 4 tbsp maple syrup
  • 3/4 C Milk, Semi-sweet, or Dark chocolate
  • 1 tsp coconut oil


  1. Prepare baking sheet with parchment paper.
  2. Add peanut butter, vanilla, and maple syrup to a medium size mixing bowl and stir to combine.
  3. Add oatflour and salt to bowl. Mix to combine. It will be quite thick so use your hands to fully incorporate the oatflour.
  4. Shape into 20-24 balls, depending on how big you want them. I made mine a medium size. Place on baking sheet
  5. Freeze for around 2 hours.
  6. Melt your chocolate and coconut oil in a bowl in the microwave. Start for 30 seconds, mix, then microwave for another 30 seconds. Mix again. If not fully melted yet then throw it in for another 30 seconds.
  7. Dip your peanut butter balls into the melted chocolate.
  8. Place balls back on baking sheet and freeze again.

I like to keep these as a frozen dessert, but you can also store them in the fridge!


Per one of 24 balls

Calories: 76 Fat: 5g Sodium 65mg Carbohydrates: 7g Fiber: 1g Sugar: 5g Protein: 2g

Healthy Eggnog

Mmmm… Eggnog. A classic holiday drink that shall never be replaced. There is nothing like grocery shopping mid-october, and seeing the first of the eggnog cartons stocked with the milk. That’s when, before you know it, the holidays are upon us.

Christmas is my favourite time of year. Family gatherings, bright lights, giving to the ones we love, and of course, let’s not forget, holiday food.

As a kid, I always loved mixing eggnog with some milk, and now I love using it as a creamer for my coffees. Or, if rum and eggnog is your jam, this recipe will be perfect for you as well. This eggnog recipe is meant to be enjoyed for all ages 🙂

I am not here to diss eggnog, and the joy it brings to so many, including myself; however, this healthier egg nog recipe will also bring you that same joy. So try it out, and thank me later.


This recipe is healthy and easy. Don’t you love when those two words are in the same sentence? Me too.

All you need is a blender, the ingredients, and someone to taste test with<3.

This recipe is also egg-free, and is therefore vegan, so for any vegans who have not been able to appreciate this magical drink, Merry Christmas.

My Go-to Coffee Drink

I love having an Iced Americano, then adding a few splashes of eggnog, or frothing it. If you do not have a milk frother, it is an investment I highly recommend making. Here is the one I purchased from Amazon. Try a splash of this in your morning coffee, it will definetly put your day off to a good start!

Vegan Eggnog Recipe

Yield: 2 Cups Prep time: 5 minutes Total time: 5 minutes


  • 2 cups unsweetened almond milk (or any other milk of choice)
  • 4 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 1/4 tsp all spice


  1. Add all ingredients into a blender, pulse until everything is well mixed through.
  2. Serve however your heart desires.
  3. Double up on the recipe if you are making for a good bunch of people, it won’t last long:)


per 1/2 cup serving

Calories: 71 Fat: 1g Sodium: 87mg Carbohydrates: 15g Fiber: 1g Sugar: 13g Protein: 1g

Avocado Pesto

Pesto has always been one of my favourite sauces to make and enjoy for tossing pasta. The refreshing taste from basil is an unbeatable flavour, and it’s even better when paired with a little lemon juice and garlic.

I love to use this recipe for pasta, pizza, and sandwiches.


Is Pesto healthy? Pesto can be a great source of many good nutrients in a small amount. And of course like many other things, is even better for you when you make it yourself. Often times store bought versions contain unnecessary ingredients and preservatives. But you don’t have to worry about those things when you are making this delicious recipe from home. And not only is it good for you, it’s tasty, super quick and easy. It’s a win, win, win situation.


The most common type of pesto is made with the use of basil. This tends to be my favourite kind. For this recipe I also like to add spinach, as it gives it an extra boost of micronutrients, provides more volume to the sauce, and you don’t taste it due to the dominance from the basil powerhouse.

I have a few secret ingredients that are a little different than the average pesto recipe. They are avocado and nutritional yeast. I’ve highlighted all of the goodness that avocado’s provide in my healthy Fudgsicle Recipe. But let’s talk about nutrtitional yeast here for a minute.

I first bought nutritional yeast about a year ago when I heard some influencers talking about it, but not really knowing what to do with it. I have found some great ways to put it to use over the year, and this pesto happens to be one of them. Nutritional yeast is a vegan friendly source of protein. Like all other things, it is recommended to consume nutritional yeast in moderation, and not having a large amount, so don’t go eating spoonfuls lol. However, it is a great way to add a little protein into whatever you are using it for, as well as lots of good nutrients. Nutritional yeast is packed with B-vitamins, one being B12 which is a vitamin that is not found in plant foods unless added through supplements.

I like to think of nutritional yeast as a cheese replacement as it has a very similar taste to cheese. Therefore why I use it in this recipe to give the pesto a cheesy hint instead of using parmesan. That being said, you can also use parmesan for this recipe.

Other ways to use this new ingredient is sprinkling on top of popcorn, in omelettes, soup, this list goes on.

Avocado Pesto Recipe

Yield: 1 C Prep time: 5 minutes


  • 1 C fresh basil
  • 1 1/2 C spinach
  • 1 medium avocado
  • 3 tbsp olive oil
  • 2-3 tbsp lemon (about 1/2 lemon juiced)
  • 1/4 C nutritional yeast*
  • 1/4 C pistashios**
  • 2 tsp garlic powder
  • 1 tsp each salt & pepper (to taste)***

*Nutritional yeast can be subbed for regular parmesan as well

**I have also used sunflower seeds and pumpkin seeds for this recipe and have had equal success.

***May need more or less salt depending on if your nuts/seeds are salted or not. Add to your liking.


  1. Add all ingredients to a blender and blend to combine.
  2. Scrape down the sides as needed.
  3. Enjoy the pesto sauce however you like.

My favourite way to prepare this pesto

Pesto penne with shrimp

  1. Prepare penne according to package. My favourite is the Catelli gluten free brand.
  2. Cook shrimp along with whatever veggies you would like. A few that I would recommend are zucchini, cherry tomato’s, bell peppers, kalmata olives.
  3. Combine everything together once the pasta is ready and toss pesto in with the shrimp and penne.

(Like many other things, this recipe is also delicious with spiralled sweet potato noodles)


Per 1/8 of the recipe

Calories: 111 Total fat: 10g Sodium: 302mg Carbohydrates: 5g Fiber: 3g Sugar: 1g Protein: 3g

Butternut Squash “Mac and Cheese”

With squash season in full force, I give you this incredibly delicious way to make use of the butternut squash you may have laying around. Or, if you don’t have any, here is your reason to go get some!

This healthy Mac and cheese is a vegan twist to an otherwise dairy filled recipe. With the perfectly creamy sauce, you won’t even miss the cheese, believe me! Even though this recipe happens to be vegan, I can assure you that all non-vegan people will appreciate this meal equally as much.


This butternut squash recipe is hitting the mark for all things you are looking for in a good wholesome meal.

I love using Banza chickpea noodles for this recipe. This gives the Mac and cheese a great source of protein, which is what a typical macaroni and cheese recipe tends to lack. The type of noodle does not particularly matter, however I like to use the smaller sized ones, to keep tradition with the classic Mac and cheese recipes.

Butternut squash is a very nutrient dense food, primarily being a source of good carbs. It is rich in fiber, vitamin A, calcium, iron…, the list goes on.

I’m always listing what nutrients are found in the recipes I post, but let’s dive a little deeper into Vitamin A on today’s segment. Vitamin A is the reason why carrots are known for being good for your eyes. This is because it helps to produce the pigments in your retina. (AKA vitamin A helps with good eyesight). Not only your eyes however, it is an essential vitamin for your teeth, bones, soft tissue, and skin.


Although I am not personally vegan, I do love incorporating plant-based recipes into my everyday life. I find often people may see the word vegan associated with a recipe and immediately steer into the other direction because it wouldn’t taste good.

That’s where you pull out this recipe and prove them wrong! The “cheese sauce” has a nice cheesy taste from the nutritional yeast, a creamy texture from the cooked squash, and of course you can’t forget the garlic. Blend them up with a few other ingredients and you won’t think twice about the fact that the recipe is vegan.

Note: If you are not personally a fan of nutritional yeast, or simply don’t have it, you can replace the nutritional yeast with parmesan cheese instead. (This will of course make the recipe non-vegan however).

Butternut Squash Mac and Cheese Recipe

Yield: 8 servings Prep time: 30 minutes Bake time: 15 minutes Total time: 45 minutes


  • 5 cups butternut squash (peeled and cubed)
  • 16 oz Chickpea pasta (I use Banza)*
  • 1 cup raw cashews
  • 4 tbsp nutritional yeast**
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 2 tsp dijon mustard
  • 2 tbsp lemon juice
  • 1/2-2/3 C unsweetened almond milk
  • 1 cup water (to soak cashews)
  • 1 tsp salt and pepper

For breadcrumb topping:

  • 1/2-3/4 C homemade breadcrumb

How to make breadcrumb:

  • Take two slices of bread of choice (I used whole wheat sourdough from the freezer)
  • Pulse in a food processor along with 1 tsp of garlic powder, paprika, and cumin
  • Bake on cookie sheet in oven for 10-15 minutes at 350℉.


  1. Preheat oven to 400℉.
  2. Put cashews in a medium size bowl and pour 1 cup of warm water over them. Let soak while you prepare everything else.
  3. Peel and cube your butternut squash. If you have a little more/less then 5 cups don’t sweat it, more just makes a creamier sauce.
  4. Line baking sheet with parchment paper and place cubed squash on it. Drizzle a little olive oil over the squash.
  5. Bake in oven for 20-30 minutes. (You should be able to easily mash a piece with a fork when done.)
  6. Cook your pasta according to package.
  7. Once your squash is ready, drain cashews. Place squash, cashews, spices, nutritional yeast, almond milk, and lemon juice into a blender or food processor and blend to reach a nice creamy sauce. If needed, add more almond milk, however sauce should be fairly thick.
  8. Serve as is or place in a 9×13 baking dish, top with breadcrumbs, and bake in oven at 350℉ for 15 minutes. (This takes it to the next level.)

*You can really use any kind of pasta you want for this recipe, use whatever kind of noodle you favour and go from there!

**If you are not trying to make this recipe vegan you can equally replace the nutritional yeast with parmesan cheese. (You can also add a sprinkle of it on top with the breadcrumbs if you are all about the cheesiness.)


Per 1 of 8 servings

Calories: 311 Total Fat: 10g Sodium: 386mg Carbohydrates: 42g Fiber: 11g Sugar: 7g Protein: 20g

Homemade Pad Thai

Pad Thai is an incredibly delicious, authentic Thai dish that I have always been a huge fan of. From restaurants, to fast food, to homemade from the box, I can honestly say that I have enjoyed this meal any of those ways.

So, considering how delicious it is, it only felt right to try and make my own version from scratch. In comes my homemade pad thai recipe.

The beauty of this recipe is that as long as your sauce stays consistent, you can make it your own by adding whatever kind of protein and veggies your heart desires. I have personally done this recipe with chicken, shrimp, and tofu. I can’t pick a favourite… Sorry.

I like to make my pad thai with a combination of rice noodles and zucchini noodles, I find it really adds depth to the meal as well as added health benefits. (more veggies yay!)

This meal is easily thrown together in a matter of thirty minutes, which makes it one of my favourite weeknight meals when you are in a pinch but still want to eat a wholesome, nutritious meal. No take-out on the menu tonight!


What makes this homemade pad thai better than take-out? Besides the fact that it tastes exceptionally delicious, this pad thai recipe is on the healthier side compared to what you order from a restaurant. Pad thai sauce often has a lot of unnecessary added sugar for sweetness. In this recipe all I use is two tablespoons of maple syrup to give it a little punch of sweetness without overpowering all the other sauce ingredients.

There are lots of good nutrients in the veggies of course, and the reason I add zucchini noodles is not to make the dish “lower carb” or lighter in calories, I find it simply gives a nice added texture to the dish, and feels lighter to eat mixed in with the rice noodles! Do NOT worry, I am pro carbs.


Just to take this meal up yet another notch, I highly recommend topping your padthai with some crushed roasted peanuts, fresh cilantro, bean sprouts, and if you are really up for a five star meal, make a little bit of peanut sauce to go along with it. My peanut sauce recipe is linked in with the ingredients!

Homemade Pad Thai Recipe

Yield: 4-5 Servings Prep time: 20 minutes Cook time: 15 minutes Total time: 30-40 minutes


For the sauce

  • 1/3 C Soy Sauce*
  • 1 tbsp fish sauce**
  • 1 tbsp sesame oil
  • Juice of one lime
  • 2 tbsp maple syrup
  • 3-4 tbsp rice vinegar
  • optional: 1 tsp chili paste OR top with chili flakes

*Use coconut aminos for a soy free option instead of soy sauce.

**If you do not have fish sauce sub for a little extra soy sauce if desired

For the Padthai

  • 3-4 servings rice noodles
  • 1-2 spiraled zucchini noodle (optional)
  • 2 carrots peeled and julienned
  • 1 bell pepper thinly sliced
  • 3 sprigs of green onion finely chopped
  • 3-inch piece of ginger minced
  • 3 cloves garlic minced
  • 1 package medium firm tofu cubed (or other protein including shrimp or chicken)
  • 1-2 tbsp sesame oil
  • 3 eggs scrambeled
  • Optional for topping: cilantro, crushed peanuts, Peanut sauce, bean sprouts


  1. Start with making your sauce by mixing all ingredients together in a medium size bowl and set aside.
  2. If using tofu, drain water from package and press between paper towel to remove excess water. Then dice into small cubes.
  3. Mince your ginger, garlic, and green onion.
  4. Chop up all extra add-ins including carrots, bell pepper as well as spiralizing zucchini if using.
  5. Prepare rice noodles according to package, drain water, and set aside.
  6. Heat up a large pan to medium-high heat. Add sesame oil to the pan. Then add green onion, ginger, and garlic. Sautee for 1-2 minutes.
  7. Add in carrots and bell pepper and cook for 2-3 minutes before adding in other ingredients.
  8. Add tofu to the pan and cook for another 2-3 minutes.
  9. I like to scramble my eggs in a separate pan and mix it in, however, you can also do them in the same pan with everything else.
  10. Add your sauce to the pan, followed by zucchini noodles. Mix to evenly distribute sauce over all ingredients.
  11. Add in rice noodles and toss everything to spread the sauce throughout. (Taste and add more soy sauce if you like it saltier)
  12. Serve with a drizzle of peanut sauce, crushed peanuts, some cilantro, and bean sprouts if you please. (It is optional but these add-ons take it to the next level.)

*Note that if you are making shrimp or chicken instead of tofu to prepare in a separate pan before adding with other ingredients. Cook your protein in a frying pan with a drizzle of sesame oil, sautée ginger and garlic for 2-3 minutes and then cook your chicken or shrimp.


approximate per 1/5th of the recipe without toppings

Calories: 307 total fat: 14g Sodium: 1 173mg Carbohydrates: 39g Fiber: 3g Sugar: 7g Protein: 16g