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Beetroot’s deep, overpoweringly red juice has earned it the reputation as the most bossy of vegetables.  It is difficult to resist the ruby red juiciness especially when you know just how good they are for you. It is a great source of iron and folate while also containing antioxidants and magnesium.
As a Fitness Trainer, I adore beetroot because it is suggested to enhance exercise performance.  Beetroot is packed with nitrates which our body converts into nitric oxide, a molecule that enhances blood vessel dilation. As a result, this increases blood flow capacity, lowering the amount of oxygen your muscles need. Beetroot also enhances energy so grabbing a beetroot juice or shot around 3pm, when most find their energy dips, is much healthier than consuming caffeine (which causes a crash and burn effect).
So with all the benefits beetroot provides why not spice up our regular hummus with this superfood? I say Hell YA!
This sophisticated twist on the breakfast sandwich will liven up your day! Enjoy xx
Beetroot Hummus:
  • 1 boiled beetroot
  • 1 can cooked chickpeas
  • 2 garllic cloves
  • 1/4 cup tahini
  • 3 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp sea salt
  • 1/2 a lemon (juiced)
  • fresh parsley to garnish (optional)
  • Brown Rice Sourdough
  • 1/2 hass avocado
1. Place 1 peeled medium size beetroot in a pot of boiling water. Boil on medium-heat for approximately 15 minutes or until soft.
2. Place lemon juice, olive oil, garlic cloves, tahini, chickpeas and the beetroot (in this order) into a high speed blender (a blender will give you a smoother texture than a food processor). Process until smooth. If the mixture is too thick, add some cold water until the mixture is a smoother consistency.
3. Season the mixture with salt, cumin, extra olive oil (optional)
4. spread the beetroot hummus on sourdough bread and top with 1/2  an avocado and then top with fresh parsley (optional).

I am super excited about this recipe as it is simple and sooooo good! It is both creamy and tart. I taste tested this on a few of my family and friends who are not dairy free nor vegan and they loved it!

The crust is only 2 ingredients and the filling only 5 – must I say more? Go on and give this recipe a try. Enjoy xx



1 cup pitted dates
1 cup raw pecans (you can use any nut here)


1 1/2 cup soaked cashews
1 large lemon juiced
1/2 cup maple syrup
1/2 cup full fat coconut milk
1/3 cup coconut oil, melted

Blueberry Jam:

2 cups fresh or frozen blueberries
1/2 cup lemon juice
1/2 cup lemon grind


  1. Add dates to a high speed blender or food processor and blend until it forms into a ball. Remove and set aside.
  2. Add nuts into blender or food processor and blend into a meal. Then add dates back in and blend.
  3. Lightly grease, with coconut oil, a spring foam pan
  4. Place crust into the foam pan and press with your fingers to fill the old. Pack the crust mixture down using the back of a spoon. Set in the freezer to firm up.
  5. Add the filling ingredients to a blender and mix until very smooth.
  6. Pour the filling mixture on top of the crust and smooth with a spatula
  7. Pour the blueberry jam on top of the cheesecake mixture and cool in fridge until served

Blueberry Jam:

  1. Put the blueberries, lemon juice and lemon grind in a pot, cover and bring to a boil.
  2. Remove the lid and cook on medium heat for approximately 15 minutes. The mixture will reduce by 1/3 and thicken.
  3. Blend the mixture until a smooth consistency.
  4. Pour the mixture into a jar and store in the fridge.


Dairy-Free, Gluten-Free

Yields: 8-10

As a child Brussels sprouts was one of those vegetables that I cringed even at the thought of eating them.  They have become one of my favourite adult vegetables (when in season of course).  Brussels sprouts are a great source of iron and potassium (important for bone health) and offer other benefits that can boost your overall health. Butternut Squash is a staple in my household in the fall and winters months.  It delivers an ample dose of dietary fibre as well as potassium and vitamin B6 (essential for the proper functioning of  both the nervous and immune systems). I try my best to incorporate vegetables, herbs and spices that boost the immune system during the fall and winter months to protect us from the common cold.

I adore the combination of ingredients here with all the flavours of winter. This dish is not only low-maintenance but it makes a beautiful presentation too – it was a wonderful holiday side dish that made a great addition to our Christmas menu.

Enjoy xx


  • 4 cups Brussels sprouts (halved)
  • 1 medium size butternut squash (peeled and cut into chunks)
  • 1/2 cup unsweetened dried cranberries
  • 1/3 cup pecan halves
  • 3 tbsp olive oil
  • 2 tsp sea salt
  • 2 tsp ground black pepper
  • 1 tbsp dried oregano


  1. Preheat oven to 400 degrees Fahrenheit (Roast). Place the butternut squash chunks in a large bowl and toss with olive oil, salt, pepper and oregano. Place the Brussels sprouts halves into another large bowl and toss with olive oil, salt and pepper. Toss with your hands to distribute the oil evenly.
  2. Place the butternut squash on one baking sheet lined with parchment paper.  Place the Brussels sprouts on another baking sheet lined with parchment paper (tip: place the Brussels sprouts cut side down so they caramelize much more evenly).
  3. Roast the vegetables for 25-30 minutes, flipping them gently 1 to 2 times.
  4. Place the pecan halves in a pan and toast for 5-7 minutes until golden.
  5. Gently place the roasted vegetables in a large serving bowl or platter. Drizzle olive oil and toss the vegetables gently until they are lightly dressed. Serve warm.

As we have all likely noticed, smoothie bowls are the biggest trend on social media these days and for good reason! Take your smoothie make it thick and ditch your straw for a spoon. These thick and colourful bowls provide a ton of variety and the gorgeous toppings you can play with are not only healthy but fun.

Why are smoothie bowls so popular? You can eat them for breakfast, lunch or snack and feel confident that you will be getting the energy and fuel you need to tackle whatever the day throws your way. Filling your smoothie bowl with fruit, veggies, nuts, seeds and healthy fats gives you an easy meal packed with nutrients, fiber and vitamins.

The Açaí berry is the popular superfood from Brazil. It is an indigenous berry found in the rain forests of the Amazon. Along with this berry’s delicious taste, it provides an array of health benefits.  The Açaí is a powerful fruit and its popularity is well deserved.  Adding this energy-boosting fruit to your diet, will help stimulate your immune system and may help repair oxidative damage because of its high antioxidant content. In my popular eBook “Healthy is Sexy”, I speak a lot about beautifying from the inside-out and achieving true beauty from a whole foods diet. Antioxidants provide our cells with protection while slowing down the aging process.

Being an entrepreneur and mom I am always looking for fast and easy meals that are packed with nutrients to keep me going all day long. Needless to say, Acai smoothie bowls are my favourite these days.  After eating this beautiful bowl of deliciousness you will feel satiated and full for hours.  Not to mention it will satisfy any sweet craving you may have (minus any guilt or blood sugar dips).

Unfortunately here in Toronto, we are not able to get our hands on fresh Açaí berries. You can only purchase Açaí as a fruit puree and this can be found in the freezer of your local health food store. The biggest producer of this puree is Sambazon. Finding this puree is not the difficult part of this recipe, the challenge here is to find the balance of thickness for your smoothie bowl so that your toppings simply float on the top and do not sink into the mixture. Smoothie bowls really are not difficult but they can take a few tries, especially if you’re new to the smoothie-bowl scene.

If you want to blend a super thick and spoonable smoothie bowl follow my tips and tricks below:

  1. Make it thick – use frozen fruit to give you a thick base (you do not want a soupy smoothie bowl). The more frozen fruit and less liquid you use, the thicker the bowl. Be sure to use a powerful high speed blender like a Vitamix.
  2. Chill your bowl before starting – smoothie bowls can be delicate and can begin melting the moment you pour your mixture into the bowl. By chilling the bowl first you can avoid this.
  3. Find your perfect smoothie bowl – Its best to use a deep bowl versus a wide or shallow one to keep the mixture cold and it is a smaller surface to add your toppings to.

Açaí smoothie bowls are popping up at trending local juice & smoothie bars however I encourage you to try my recipe below. Remember smoothie bowls have personality so you can change up the toppings to whatever your heart desires adding your own flare!

Prep time  10 minutes

Total time 10 minutes

Makes: 2 Bowls


2 frozen Açaí packs (unsweetened)

1 frozen banana

¼ cup coconut milk

¼ cup coconut water


½ banana (slices)


¼ cup coconut flakes

¼ cup hemp hearts

1 Tbsp chia seeds


  1. Run Smoothie Packs under hot water for 5 seconds.
  2. Blend all ingredients in a high speed blender until well combined (consistency should be that of a very thick smoothie).
  3. Poor Açaí mixture into a deep bowl and top with toppings.