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There is no faster routine in the morning than pouring milk over a bowl of cereal (which is sometimes ok depending on the brand of cereal).

If you are looking to ‘up’ the nutrition of your meal, opt for this quick and easy quinoa breakfast bowl packed with fuel – no more mid-morning trips to the vending machine  I added the pomegranates to give some extra lovin for V-Day❤ enjoy!



1 cup of quinoa

2 cups of almond milk

1 teaspoon of cinnamon

1 teaspoon of raw honey


  1. Place all ingredients in a pot and bring to a boil. Put stove on simmer for 10-12 minutes

This Middle Eastern puree, know as Baba Ganoush, is one of my favourites and so easy to make (the perfect party dish if you have last minute visitors come over).  Eggplant, a nightshade vegetable, is a popular staple in the Mediterranean diet and rightfully so for its plethora of health benefits.  Eggplants contain vitamins and minerals while containing no cholesterol or saturated fat.  Filled with dietary fibre they aid in digestion and contribute to a healthier and happier life



2  medium eggplants

1 whole head of organic garlic

¼ cup of lemon juice

1 tablespoon of olive oil

¼ teaspoon of ground cumin

Salt & Black Pepper to taste


  1. Place eggplant (whole and unpeeled) and one head of garlic (wrapped in parchment paper) on a baking sheet in the oven at 400 degrees for approximately 25-30 minutes or until very soft. Once cooled, peel the skin off the eggplant and garlic
  2. Place all ingredients (except for cumin, salt and pepper) in a blender and blend till desired consistency (I like mine rustic and slightly chunky)
  3. Add cumin, salt and pepper to taste

Being Italian I grew up with pasta every Sunday and maybe one or two other evening as well.  To find a pasta that was comparable to the traditional white pasta plate was difficult until I discovered brown rice pasta.  The texture and colour is almost identical and once your homemade sauce smothers the noodles not even your nonno will notice the difference J  Naturally free of gluten, brown rice pasta is a quick, easy and nutritious meal especially when topped with my spinach pesto!


1 bag of brown rice pasta

1 box of organic spinach


Pine Nuts

Olive oil

Salt & pepper (to taste)



Toast pine nuts in a pan making sure to constantly move them around so that they do not burn.

Transfer pine nuts (while still hot) to your blender with the spinach, basil and olive oil.

Add salt & pepper to taste.

Boil brown rice pasta (7-10 minutes) making sure not to overcook.

Pour the spinach pesto over the pasta and serve.

Healthy Nachos

There are plenty of ways to make this “not so healthy snack” healthy without skimping on flavour! Fresh ingredients and protein-packed beans turn this typical game-snack into a healthy meal everyone will want to enjoy!



Organic corn chips or sweet potato chips



Black beans

Full fat greek yogurt

Green onion (for garnish)


To make Salsa

Dice tomato and onion finely and add salt, pepper and lime juice.  Mix well



With a cast iron pan layer: chips, avocado, salsa, black beans and continue for three layers.  The top layer: garnish with green onion (optional) and a blob of Greek yogurt with a ½ a lime to be squeezed right before serving


Spirulina Popcorn

This blue-green algae is rich in protein, vitamins, minerals, carotenoids and antioxidants that help to protect cells from damage not to mention it boosts the immune system and is regarded as one of the superfoods.  It is anti-aging making it a great addition to your lifestyle for cell regeneration.  Check out my Spirulina Beauty face mask under ‘Beauty’.



1 tsp Spirulina

1 cup Organic corn

2 tbsp Coconut Oil



  1. Using a popcorn machine, place kernels inside
  2. Add Coconut Oil and Spirulina powder tossing to coat all kernels

Ditch your sandwich bread for these nutrient-packed collard green wraps!  They are super easy, super tasty and perfect for lunch, snack or even as an appetizer!  We obtain unique health benefits from collard greens so starting to add in this cruciferous vegetable to your diet is a great idea.  It has a rich concentration of Vitamin K1 (great for bone health) as well as vitamin A, vitamin C and iron.  Need I convince you more?


4 medium collard greens leaves

2 carrots peeled and

1 beet


Brown rice


Chicken (optional)


  1. Cut stems and lay collard green leaf flat.
  2. Chop your favourite vegetables (or use my combination above) and place them on one side of the leaf.
  3. Begin to roll the leaf like you would a burrito. You could blanch the leaves for 30 seconds and then add to a bowl of ice water to allow for them to be more flexible however this step is optional (I skipped it here)

Sick of processed veggie burgers? I know I am. Most veggie burgers contain canola and other ‘cheap’ oils, soy, caramel colouring, MSG (sometimes referred to as Hydrolyzed Protein) and the list of

preservatives goes on – all undoing the healthy choices we are trying to make. I have longed for a burger that is free of gluten, dairy, soy and preservatives so I had to create my own. Finally a burger that is filling and made with real ingredients!


3 cups cooked chickpeas

1 cup cooked quinoa

2 tbsp tahini

¼ cup chopped shallots

¼ cup brown rice flour

1 cup chopped mushrooms

2 garlic cloves minced

2 tbsp finely chopped cilantro

¼ cup paprika

¼ cup cayenne pepper

¼ cup turmeric powder

Salt & pepper to taste

For the Beet Dip

Poached beets

Olive oil

For the Cilantro Dip

1 cup Goat yogurt

¼ cup cilantro

¼ cup Lemon


1. Place the chickpeas in a large bowl and with a potato masher, mash slightly leaving some

chickpeas whole.

2. Add all ingredients except for the brown rice flour and set aside for 20 minutes.

3. Add the brown rice flour and mix well. Form the patties.

4. Using coconut oil, heat a cast iron skillet or griddle and sear on both sides until golden-brown.

5. Serve on Ezekiel sprouted bread topped with beets and cilantro dip

Make the Beet Dip

Place all ingredients in a blender until smooth

Make the Cilantro Dip

Place all ingredients in a blender until smooth