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17 May

I absolutely love how diverse cauliflower is. You could turn it into any recipe or eat it on its own, and however you choose to enjoy it, its still healthy and delicious!

I used multigrain spaghetti, lean turkey to make the meatballs (no breadcrumbs required) and cauliflower to make the Alfredo sauce! 

The sauce is 100% dairy free. I believe this is the best part of the entire recipe. 

Recipe: serves 4-5 people

For Cauliflower Alfredo:

1 head cauliflower (florets cut out and rinsed)

5 garlic cloves (minced)

2 tbsp virgin coconut oil

3 cups low sodium chicken broth (or vegetable)

2 cups water

½ cup unsweetened almond milk (I use silk because of its creamy texture)

1 tsp sea salt

½ tsp cayenne pepper

For Turkey Meatballs:

1 lb lean ground turkey

1 tbsp Thai fish sauce

1/2 cup chopped red onions

1 tbsp garlic powder

1 cup chopped spinach

1 cup almond flour/meal

1 cage free egg

1 tbsp red curry paste 

For Pasta: 1 pack multigrain spaghetti

1. Preheat oven to 375°F and line a baking sheet with parchment paper.

2. Combine all turkey ingredients in a bowl. Roll mixture into palm size meatballs and place 2 inches apart on a baking sheet. Bake for 30 minutes and when ready, set aside. Boil your spaghetti for 10 minutes and set aside as well. Do not strain all the water out or your spaghetti will stick together.

3. Next, make your cauliflower sauce. Chop the cauliflower florets into small pieces making sure the stems are cut off completely and set aside in a large bowl. Place a skillet over medium heat and sauté your garlic and coconut oil until your garlic is fragrant. Do not let it go brown or it will be bitter. When ready, transfer into a small bowl and set aside. I prefer keeping the garlic in the microwave so it stays soft. 

4. Place a large pot over medium heat and bring the broth and water to a boil. Add the cauliflower florets and cook for 10 minutes or until the cauliflower it tender. Remove from heat and set aside.

5. Using a small or medium strainer, place only the cauliflower in the blender, then add 1 cup of the broth, almond milk, garlic mixture, salt and pepper and puree until smooth. You may add more broth and puree depending on how thick you want it.

6. Pour the cauliflower sauce over your spaghetti and meatballs and mix until coated generously. Top with parsley and enjoy.


4 May

Today calls for a sweet and savoury delight. If you have a craving for both like I did today, you’d enjoy this simple shrimp medley i scrambled together. I enjoy cooking with shrimp because it is so easy to get creative with it, plus its easy and quick! Wishing you all a great week! 


1lb raw and peeled shrimp

¼ cup chopped red onions

1 medium ripe orange (squeezed)

1 chopped garlic clove

2 tbsp pure honey

2 tsp Cajun spice

¼ tsp sea salt

4 tbsp warm water

Sliced red and yellow mini bell peppers

2-3 chopped green onions (for garnish)

1 tbsp olive oil

1 tsp sesame seeds

1. First, prepare your Cajun-orange sauce. In a small bowl, add honey, orange juice, Cajun spice, sea salt and warm water and mix until you get a semi thick sauce. Set aside to use for your shrimp.

2. Place a skillet over medium heat and add olive oil. Add red onions and garlic and simmer for about 30 seconds, then add shrimp and sliced bell peppers and cook for about 1 minute. Finally, add Cajun orange sauce to the shrimp, then cover the skillet and let it simmer for 2 minutes. Turn of your stove and transfer your cooked shrimp into a serving bowl. Top with sesame seeds and green onions and serve when ready.   


17 Apr

Its the weekend! And the weather is gorgeous! I’m hosting a dinner party for my ladies tonight and unfortunately, this isn’t on the menu, but it is a yummy and healthy recipe to make for a brunch or dinner party! I used Blue Goose organic skinned chicken thighs, almond flour for the breaded crust and raw honey mixed with sriracha sauce for the glaze. Who says you have to feel guilty when indulging in fried chicken? 😉

When handling poultry or any meat or seafood, I always aim to purchase the best quality I can find because I believe that our bodies deserve to be treated to the best quality foods. Some organic products can be pricey, but there are other organic options you can consider that won’t break your wallet like going to your local trusted butcher or the farm. I’ve actually made these before using chicken drumsticks when I posted my first Chicken and Waffle recipe. Cheers to the weekend!


8 free range chicken thighs

2 cups almond flour

2 organic cage free eggs

1 tsp Flavor God garlic lovers seasoning (or garlic powder)

1/3 cup sriracha sauce

1/2 cup raw honey (melted)

Preheat oven to 425°F and line a baking sheet with foil paper.

Place almond flour and garlic seasoning in one bowl and eggs in another. Dip each chicken drumstick in the almond flour, then the egg mixture, and back in the almond flour, then place them on the parchment paper.

Place chicken in the oven and bake for 35-40 minutes, or until the chicken starts to brown.

While the chicken is in the oven, make your honey sriracha sauce. Place a skillet on your stove over high heat and bring honey and sriracha to a boil and set aside.

When chicken is ready, take the chicken out of the oven and turn the settings to broil. Coat chicken in honey sriracha sauce and place back on the baking sheet. Place back in the oven and bake for 6 minutes.

Enjoy when ready.


30 Mar

I think its safe to say that the majority of people love pizza. Its cheesy texture, crispy thin or thick and doughy crust basically satisfies all cravings. However, why not experiment with some healthy alternatives just for fun? 

This pizza isn’t your traditional pizza but it sure is yummy! The sweet potato crust isn’t your conventional pizza crust recipe because you may have to eat it with a fork, but it’s a healthier alternative with a unique twist of flavours! The crust is vegan, so you can definitely omit the cheese and top with vegan ingredients if you would like it 100% vegan. If you’ve been following me for a while (which i appreciate and I love all your faces), you’ll notice that i’ve made several pizza crust recipes using ingredients like cauliflower, eggplant, zucchini, sweet potato and even homemade regular pizza dough. The possibilities are endless! But this recipe is definitely one of my favourites so far because for starters, I love sweet potatoes!! 


2 large sweet potatoes (peeled, cubed and boiled)

1 tbsp chia seeds + 3 tbsp warm water or 1 tbsp flax-meal 

1 1/4 cup brown rice flour

1/2 cup almond flour

1 tbsp grape-seed oil

1 tbsp balsamic vinegar

1 tsp dried thyme

1 tsp dried oregano

1 tsp onion powder

1 tsp garlic powder

1/2 tsp sea salt

1/4 tsp cayenne pepper


1/2 cup homemade pizza sauce

1/2 cup grape tomatoes

1/2 cup chopped red onions

Fresh oregano leaves

1 cup grated mozzarella cheese


Preheat oven to 400°F and grease a pizza pan with coconut oil, then top with parchment paper.

Add chia seeds and water in a small bowl and let it stand for 10 minutes. If using flax seeds, simply add it to the mashed sweet potato.

Add boiled and cubed potatoes into a large bowl and mash. 

Add in chia and remaining ingredients and mix together until well combined. The sweet potato dough should be semi soft, not mushy.

Flatten sweet potato dough on the pizza pan until all edges are covered, about 1/3 inch thick. 

Place the pizza in the oven and bake for 25-35 minutes or until the edges are golden brown.

Remove the pizza from the oven (leave the oven on) and add the toppings. Return the pizza into the oven for another 5 minutes until the cheese and the toppings are set.

When ready, let it cool for about a minute before serving.  


24 Mar

I’ve always wanted to try vegan “meatballs” aka Beanballs! And all i can say is… Beanballs for the win! These meatballs are somewhat similar to the thai turkey meatballs I made previously, but I used navy beans and rolled oats as the key ingredients and they came out just as good! So if you’re having a meatless week/month or practice a vegan lifestyle, try these! 

Recipe (serves 2)

1 can organic navy beans

½ cup rolled oats (I used Bobs Red Mills gluten free rolled oats)

2 tbsp extra virgin olive oil

¼ cup chopped red onions

1 tsp Italian herb seasoning

1 tsp dried basil

1 large diced garlic clove

Salt and pepper to taste

2 cups chopped baby spinach

½ cup homemade tomato sauce

2 large zucchinis (spirilized)

First, rinse and strain navy beans in the sink, then transfer into a large bowl and mash. Alternatively, you could also puree the beans in your food processor.

Add oats, 1 tbsp olive oil, onions, spinach and seasonings to the bowl and mix with mashed navy beans until well incorporated. Roll bean batter into 12-14 balls (depending on the size you may get more or less and that’s okay).

Place a skillet over medium high heat and add 1 tbsp olive oil. Place balls in the skillet and roast all edges until brown, about 3-5 minutes. Transfer bean balls into a bowl and drizzle with tomato sauce until all edges are covered.

Serve with raw or cooked zucchini noodles, depending on your preference.