My new favourite: the veggie bowl


We are a mostly vegetarian household with the exception of some fish in our diets. It has been difficult for me to make something filling without meat or fish and one that also satisfies all of our taste buds. This dish has hit the jackpot! It is super simple and you can basically use whatever veggies you have on hand at the time.

For this particular veggie bowl, I typically bake a yam or sweet potato in coconut oil for about 20 min in a 400 degree oven, prepare a green veggie (raw or cooked, typically I use broccoli), make carrot or zucchini noodles with my spiralizer for a nice raw crunch, prepare lentils, and rice.

To build the bowl I layer some brown rice in the bottom, surrounded by my veggies and lentils. I finish the bowl off with some avocado and fresh sprouts.

What really makes this veggie bowl come together is the sauce. While there are many sauces that go well with fresh and local organic veggies, my favourite is a peanut-tamari sauce in which i use about 2tbsp of peanut butter, 2tbsp of sesame oil, 1tbsp of tamari, salt and pepper, the juice of one lemon or lime and one minced clove of garlic. That’s it! The sauce is amazing and just the right amount of salty and sweet over the crisp veggies.

I hight recommend this dish as a quick weeknight recipe as it is easily adjusted to the preferences of picky eaters and with the peanut sauce on top, it is sure to please!

Super simple vegetarian pad thai


I am obsessed with Thai food. It is so delicious. I especially love Pad Thai with fried tofu, a pretty basic dish that has amazing flavours! I find it is super simple to make at home too!

Here is what I do:

For the sauce:

I am an eye ball and taste kind of person so I add about 1/4 cup of sesame oil, 3tbsp of tamari sauce, 2tbsp of fish sauce, 2 tbsp of honey, juice of one lime, and a dash of ginger. Salt and pepper to taste. Taste the sauce and you can always add more of something to adjust the flavour.

For the noodles and tofu:

In a large wok or fry pan, add coconut oil and fry up extra firm tofu letting it sit for about 2 minutes on each side. It’s a good idea to dry the tofu ahead of frying the tofu.

Traditional pad thai has egg in it. Once the tofu has finished cooking you can crack two eggs into the pan and scramble them. I don’t always do this but you can add egg if you wish.

While the tofu is cooking, bring a large pot of water to boil. boil one package of rice vermicelli or rice noodles of your choice. (Cook as per package instructions).

Once the tofu has finished cooking add your vegetables of choice. I usually add kale and broccoli or broccolini.

Once the veggies are soft, add the noodles to the pan and pour the pad thai sauce over the noodles and vegetables.

Add some grated carrot and fresh spring onion to the top and sprinkle with hemp hearts.

Voila, my version of Tofu Pad Thai.

Recipe: probiotic smoothie

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I am always looking for quick and simple ways to add probiotics to my diet. Gut health is extremely important but people don’t always think about it. Also, recently, I have been trying to incorporate more dates into my life as they are supposed to help with duration and pain in labour by thinning the cervix and potentially strengthening the uterus. You’re supposed to eat around six per day in the last weeks of pregnancy so, I have found the easiest way to get them in is adding them to blended beverages.

I thought I would share this great smoothie recipe that I found recently. It incorporates kefir which is a great source of probiotics as well as helps me to get my allotted dates in.


Makes 2 glasses

1 cup kefir (if store-bought, look for unsweetened plain kefir with live cultures)
1 cup water or unsweetened almond milk
Half an orange, peeled and cut in to sections
4-5 dates, pitted
1 avocado, peeled, seeded and sliced
1 Tbsp raw cacao powder

Throw all the ingredients in to the blender and blend till smooth.  If the consistency is too thick for you, add half a cup of water or almond milk and blend.



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