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

Chicken Street Tacos

We all know and love tacos. A super easy and healthy meal to make in a pinch. So if you love tacos as much as everyone else, continue reading.

This recipe will help you take your taco experience to the next level with all of the necessities in a 5 star taco experience.

Building Your Taco

Everyone expresses themselves differently, taco preferences included!

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.

Chicken Street Taco Recipe

Makes: 8-12 tacos Prep time: 25-30 minutes

For the Chicken

  • 4 boneless skinless chicken breast
  • 2 tsp cumin
  • 2 tsp oregano
  • 2 tsp chili powder
  • 2 tsp garlic powder
  • 1 tsp salt (add more to your liking)
  • 1 tsp ground pepper

The Rest

  • Corn torilla shells (Or flour tortilla shells)
  • 2 fresh mangos, cubed
  • 1-2 cups frozen corn, charred*
  • Guacamole
  • Cheese of choice
  • Cilantro, romaine lettuce (chopped)
  • Fresh lime wedges for serving

Chipotle Aioli

Mix together

  • 1/4 C plain greek yogurt
  • 2-3 tbsp fresh lime juice
  • 1/2 tsp chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt


  1. 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!)*
  2. Preheat your oven to 400℉.
  3. Add all spice mix ingredients to a small bowl and mix together.
  4. 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.
  5. Once charred, place cast iron skillet into the preheated oven and let cook for 20 minutes.
  6. Prep your other ingredients by cubbing mango, tomatoes, making guac, shredding cheese, and whatever else you may desire.
  7. 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.

How to Make the Best Guacamole

Guacamole wins best dip of the year, every year. If you don’t like guac, well, I’m very sorry. If you do love guacamole, here is your ultimate recipe.

Guacamole Recipe

Prep time: 5-10 minutes


  • 2 large avocados, ripe
  • juice of half a lemon
  • 1 tsp each salt & pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • Optional: 1/2 cup diced cherry tomatoes, 1/2 cup grilled corn
  • Optional: 1/2 cup chopped cilantro

*Add more salt or pepper to your liking!


  1. Dice avocado and add to a medium-size bowl. Mash with a fork until smooth. (Feel free to leave a few chunks if you like a little bit of avocado.)
  2. Add lemon juice, spices, and optional ingredients if desired.
  3. Mix to combine and serve with your tacos, nachos, veggies, or any other guacamole needs!

Strawberry Jam Filled Protein Muffins

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.

Protein Powder

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!

Combinations 101

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.

Strawberry Jam Filled Protein Muffins

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


Muffin Batter

  • 2 ripe bananas, mashed
  • 1 egg
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 3/4 cup oatflour*
  • 1/2 cup vanilla protein powder**
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

*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

  1. 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.
  2. As your pan heats up mash your strawberries to your desired jam consistency.
  3. Once fully mashed, turn heat down to low and add chia seeds and maple syrup.
  4. Mix ingredients together on low heat and let sit for a few minutes, stirring occasionally.
  5. 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

  1. Prepare oatflour if not already done so.
  2. Preheat oven to 350℉, and line a muffin tray with 10-12 muffin liners.
  3. Mash two bananas in a medium bowl, then add egg, maple syrup and vanilla. Mix wet ingredients together.
  4. In a separate bowl add oatflour, protein powder, baking soda, baking powder, and salt. Stirring together.
  5. Add your dry ingredients to wet ingredients and mix to fully combine.
  6. Add one tablespoon of batter to the bottom of each muffin liner.
  7. Add one tablespoon of jam as a second layer in muffin liner.
  8. 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.)
  9. Bake muffins in preheated oven for 15 minutes.
  10. Let muffins cool and enjoy!


Per 1 one 12 muffins

Calories: 100 Total fat: 1g Sodium: 100 mg Carbohydrates: 15g Fiber: 2g Sugar: 8g Protein: 8g

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