Mango Chickpea Buddha Bowl

I absolutely love incorporating fruit into my dinner, especially on days that I plan to workout afterwards. There is something so unique about sweetness in a savoury dish. Then again, not everyone would agree (see +1,000,000 articles debating pineapple on pizza) and although I won’t publicly take a stance on the P.O.P debate I will promise you that the sweetness from the mango in this dish compliments it very well. I know this recipe is extremely simple, but some things don’t need to be complicated. I find that you can appreciate each flavour better this way.

Serves: 1

1/3 of a mango (make sure it’s ripe!)
handful of kale
1/2 cup of chickpeas
1/3 medium avocado
1/2 package of Shirataki noodles
tsp. chilli powder
sprinkle of sea salt

  1. Steam kale and sprinkle with sea salt
  2. Boil noodles
  3. Chop mango and avocado
  4. Arrange ingredients into a bowl
  5. Season to taste

It doesn’t get any easier than that!


Chicken Fettuccine Alfredo

I am about to blow your mind with this extremely low cal, low carb, high protein 100% vegan “chicken” fettuccine alfredo. Guess how many calories the noodles in this dish contain? Lower….lower….lower….okay I’ll tell you. 15! Yes I’m serious. 3 grams of carbs. This dish is made with shirataki noodles which are essentially made from yams and tofu. There are 2 servings per bag, and each serving has (again, for the people in the back) 15 calories. So, that covers the noodle component, but what does a vegan use for alfredo sauce? I discovered an amazing vegan alfredo sauce at Whole Foods called Nona. It is organic non-GMO, dairy/egg free, soy free, gluten free, and it is super rich and creamy and works perfect in this dish. It has about 100 calories per 1/4 cup, but I only used about 2 large spoonfuls for this entire dish and it was plenty. I sauteed some tofu to mix in, topped it with lots of nutritional yeast and some fresh chopped tomatoes and some parsley. I didn’t personally use any salt, but (real talk) if it wasn’t currently fashion week and I wasn’t afraid of sodium for the next four days, I’d probably have added some sea salt for taste. I’ll leave that up to you!

Serves: 1

1/2 package of tofu shirataki noodles in fettuccine shape. I got mine from Whole Foods.
2 spoonfuls of NONA vegan alfredo sauce
1/4 block firm pressed tofu
2 tbsp. nutritional yeast
3 baby tomatoes
sprinkle of chopped parsley
optional: sea salt, to taste

1. Open the bag of shirataki noodles and drain liquid from bag.
2. Boil noodles for 10 minutes over medium heat.
3. Drain the noodles and add sauce. Let it cook for 5 mins.
4. While the noodles and sauce are cooking, saute tofu with a touch of sea salt and black pepper until slightly browned on all sides.
5. Add tofu to the noodles and sauce.
6. Stir.
7. Put the fettucine alfredo onto a plate and add tomatoes, followed by parsley and nutritional yeast to add an extra cheesy flavour.
8. Add a sprinkle of sea salt if needed.



Chickpea Avocado Collard Wraps

Today I had a shopping spree in Yorkville. I know what you’re thinking- “What could a vegan possibly want at Louis Vuitton?” and the answer is absolutely nothing. The only store I care much for in Yorkville is Whole Foods. I may have spent more money there than you spent on your embossed calfskin and ruthenium purse, but my purchase is definitely more valuable.

These collard wraps are probably the healthiest thing you’ll ever eat in your life. Plus they are packed with protein which is good for after the gym. These bad boys are made with avocado (superfood) and chickpea salad, mashed with turmeric, (superfood) nutritional yeast (superfood) and pepper. The salad is then topped with Live organic dandelion kimchi (superfood) and wrapped in a raw collard wrap. Collards (superfoods) have unique health benefits and are extraordinarily cancer-preventative. At this point I understand if these wraps are starting to sound too healthy to taste any good, but surprise! They’re delicious.

Try them out! You’ll need:

2 collard leaves
1/2 a cup of chickpeas (I used Yves Organic!)
1 tbsp. diced red pepper
1/2 an avocado
1 tbsp. nutritional yeast
1 tsp. turmeric
dash of pepper
Live Organic dandelion (or any type!) kimchi
to taste: sea salt


  1. Mash the avocado and chickpeas until almost all the chickpeas are crushed.
  2. Add nutritional yeast, spices, diced red pepper and if your chickpeas are unsalted, a dash of sea salt.
  3. Chop the stalk off of the collard leaf.
  4. Spread 1/2 the chickpea and avocado salad onto each leaf.
  5. Top the salad with kimchi.
  6. Fold in the ends of the collard leaf (the tip and the tail) then roll the wrap long-ways. Make sure you wrap it parallel to the stalk, as collard greens have stiff and thick stalks that will crack rather than roll.


Sweet Potato & Black Bean Chili

Yesterday my best friend (hi Laura!) was generous enough to offer me some advice on what to post, and she recommended I post more dinner meals. It is true that until now my blog has lacked in that category. Part of the reason I’ve shied away from posting photos of dinner recipes is because often they are not super aesthetically pleasing. I like posting rainbow plates and bright colours, but my dinners can tend to be a little plain looking, but delicious nonetheless. However, I thought for a while about what I could make using the sweet potatoes and the black beans I had in my fridge, and chili seemed like a win-win.

I always cook for one, so my recipe will make either two small bowls or one big bowl. I’ll admit that I ate the entire thing so let’s call it a single serving recipe. Judge for yourself.

1 sweet potato, chopped
1/4 can of black beans
1 cup of vegetable stock
1/4 cup of tomato paste, canned tomatoes or even pasta sauce
1/4 cup uncooked quinoa
1/8 of a red pepper, diced
handful of chopped spinach
avocado, for topping
salt and pep
1/2 tsp. cayenne pepper, paprika and cumin

  1. Boil your chopped sweet potato with a dash of salt until they are medium tender. They will continue to soften so boil for about 10 minutes. Drain.
  2. Add to the pot with the sweet potatoes the cup of vegetable stock until it reaches a boil.
  3. Add quinoa and boil for ten minutes.
  4. Once the quinoa is cooked, add the red pepper, tomato paste, black beans, handful of spinach and spices. Let boil until chili thickens and vegetables reach desired tenderness.
  5. Serve in a bowl topped with chopped avocado and a sprinkle of cayenne on top. Amy’s organic crackers or some blue corn chips would go nicely if you want a bit of crunch!

Apple Pie Overnight Oats

There is something very special about waking up and having breakfast made for you, (even if you made it yourself, last night…) and overnight oats do just that. Wake up, throw on a robe, top your oatmeal however you like and get back in bed to eat it. Perfect Sunday morning. The only disclaimer I have about overnight oats is that they will of course be cold. If you prefer to cook your oats and have them nice and warm (like an apple pie would be!) there is a modification on the bottom of the recipe to suit your taste. I like overnight oats because they are said to be easier to digest, and higher in resistant starch. That’s the stuff that improves satiety and decreases insulin levels. Whatever, oats are healthy regardless.

Some people like to add the toppings before bed and let them sit overnight. This is okay too, but I prefer my fruits to be freshly chopped the morning of. If you’re in a hurry, just throw everything together the night before.

1/2 cup of oats
1 cup of soy milk (for protein, but substitute any milk of your choice!)
1/2 an apple, chopped
1 tbsp. or so of coconut sugar, to taste
1 tsp. cinnamon
1 tsp. coconut flakes
a pinch of sea salt
optional: a tablespoon of chia or flax seed

1. In a bowl or mason jar, combine the oats, milk of choice, pinch of sea salt and optional chia/flax seed.

2. Refrigerate overnight.

3. In the morning, chop 1/2 an apple into small chunks and mix throughout.

4. Mix in the rest of your ingredients, be sure to leave some for toppings!

For those who prefer to have their oats warm, combine everything at once in a pot and heat on medium heat, stirring occasionally. You may need to add some water or extra milk once it starts to thicken, especially if using chia or flax seeds.

5. Enjoy in bed wearing a fluffy robe with the remainder of the apple sliced on the side.

Taco Bowl

Bowls are my favourite. They’re so fast and easy, but they almost always taste amazing no matter what you put in them. Sometimes however, I like to choose a theme and today it was a Mexican inspired taco bowl! I used Yves Veggie Cuisine ground beef in this recipe, but black beans would work equally well.

Brown rice, precooked
Red pepper, sliced
Yves ground beef
Tomato, chopped
Cayenne pepper
Salt & Pepper

Just arrange the above ingredients however you like! I peppered the avocado, threw some cayenne pepper onto the rice to make it spicy, and salted the tahini for a bit of extra flavour. Feel free to play with it to suit your own taste. Enjoy!

Strawberry Chia Seed Jam

Who says PB&J can’t be absolutely packed with protein?! I used Country Harvest protein bread to get 18 g of plant-based protein in just the toast alone! However, the problem with jam is that it’s usually packed with refined sugar, which is a real bummer because it tastes amazing. I decided to make my own, and it is so easy! Just four simple ingredients.

1 cup of strawberries
1 tbsp chia seeds
1 tbsp agave
2 tbsp warm water
1/4 tsp vanilla extract

It really doesn’t get a lot easier than that. I imagine this would work with just about any type of berries, but I’m obsessed with the bright pink colour achieved with just strawberries. I’ll probably get more creative next time I make it and try blueberries, raspberries or blackberries.

V is for Vietnamese… and Vegan

Pho is one of my favourite dishes during the cold winter months. However, it can be an exceptionally difficult dish to find a vegan version of because the broth has beef stock, and the oyster sauce is often right in the broth. I guess most restaurants do not bother to make two separate broths and therefore the veggie pho is often not actually vegetarian. There are a few great places to get pho in Toronto, though! My personal favourite thus far is Pho Vistro on Queen West. Their pho is 100% vegan and delicious.

I finally decided to try and make this dish myself. It turned out to be pretty easy. I got all the ingredients from a local Chinese grocery store in Kensington Market. This recipe serves four.

1/2 cup Cremini mushrooms, sliced
1/2 cup Enokitake mushrooms
One package firm tofu
One packet of pho spice paste, can be found at Loblaws or a Chinese grocer!
Half a carrot, julienned
2 handfuls rice noodles, thick
1/4 of a large cucumber
1 small bok choy
1/4 of an onion, chopped finely

1 lime
1 jalepeno or red chili pepper
green onion
basil, chopped
siracha sauce

Serve with chopsticks and soy/vegetarian oyster sauce.

Boil 4 cups of water
Add tofu, carrot, mushrooms, onion, and spice paste. Let boil for 10 minutes, stirring occasionally
Add bok choy, let boil for 5 minutes
Add rice noodles, wait ten minutes
Add a shake of ginger, pepper, garlic and cinnamon
Finally, add cucumber and let boil for 5 more minutes
Pour into four bowls
Garnish as shown in photo