Chocolate Zucchini Baked Oatmeal


Baked oatmeal is my new breakfast addiction. I mean, I cannot stop experimenting with new flavour combinations! Ask Vicki, each week she looks forward to a new oatmeal bake that we sit and madly devour after our shoot. Seriously people, if you love oatmeal as much as I do (you have it basically every single day) you need to try this. Baked oatmeal will change your mornings!! I love this recipe because you wouldn’t even know there’s veggies in your breakfast. Bring on the fibre!



  • 1 1/2 c gluten-free oats
  • 1 tbsp cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp cinnamon
  • 1 1/4 c almond milk
  • 1/4 c coconut oil, melted
  • 3 tbsp maple syrup
  • 1 tsp vanilla
  • 1 c zucchini, shredded (1 small zucchini)


  1. Preheat oven at 350
  2. Line a 9X5 inch loaf pan with parchment paper
  3. In a large mixing bowl combine the oats, cocoa powder, baking powder, cinnamon, and zucchini
  4. Spread evenly into the loaf pan
  5. Using the same mixing bowl combine the wet ingredients; almond milk, coconut oil, maple syrup, and vanilla. Pour into the loaf pan on top of the oat mixture
  6. Bake for 30 minutes or until the liquid has been absorbed
  7. Top with nuts, almond butter, or coconut cream




Citrus Curry


I’m not usually a huge fan of curry because I have a very low spice tolerance, but this sweet Citrus Curry is to-die-for! I’ve made it the past two weeks because I can’t get enough of it.. Yes, it is on the milder side but the sweetness of the oranges compliments the other spices so nicely.



  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 1 sweet potato, peeled and diced
  • 1/2 red pepper, diced
  • 3/4 c red lentils, rinsed
  • 1/2 tsp curry powder
  • 1/2 tsp tumeric
  • 1/2 tsp cumin
  • 1/4 tsp cinnamon
  • 1 can of coconut milk
  • 1 orange, diced
  • cilantro


  1. In a large saucepan/skillet, heat oil over medium-high heat
  2. Add the onion. Saute for a few minutes until translucent
  3. Add the garlic, sweet potato, and red pepper. Saute for a few more minutes
  4. Stir in the spices and red lentils. Stir until the veggies and lentils are coated in the spices
  5. Pour in the coconut milk and bring to a boil. Once boiling, reduce heat to low and cover pot with lid. Allow to simmer for approximately 15 minutes
  6. Stir in the diced oranges and cilantro. Cook for another 5 minutes



Brussel Sprout Slaw

If you live in a climate where there’s cold and long winters (lucky me) you’ve probably realized that it becomes tricky to eat fresh local produce especially since the majority of it isn’t in season. This doesn’t mean that you have to completely switch to eating only carrots, onions, and potatoes; there are other fruit and veggies that are nutrient-dense and readily available over the winter season. Sometimes it just takes a little investigating and creativity. Here are some foods that you should be consuming this winter! Cabbage, brussel sprouts, squash, potatoes, onions, beets, celeriac, carrots, turnips, parsnips, sweet potatoes, radicchio, pomegranates, dark leafy greens (kale or collard greens), and fennel.

Here is a delicious salad/slaw recipe that will not have you missing your lettuce!

On another note, I’m so excited and so grateful that my best friend and photographer is back from traveling in Thailand for the past month and a half! In the mean time I’ve been making do with the resources and knowledge that I have, but my recipe shoots just haven’t been the same without her. I definitely appreciate her photography and taste testing expertise! I find once you’re used to doing something a particular way or you have a set of standards it’s difficult to backtrack… Call me a creature of habit or one with high standards and expectations.. I’m proud of myself though for putting my ego aside and lowering my photography standards to do what I could while she was away. I mean, what was I to do? Put my blog on hold for a month and a half?!


Equipment: food processor

Yield: 5 c


  • 3 c brussel sprouts (ends removed)
  • 1/2 c slivered almonds
  • 1/2 c dried cranberries
  • 1/4 c grape seed oil
  • 2 tbsp dijon mustard
  • 3 tsp apple cider vinegar
  • 1/2 tsp white wine vinegar
  • 2 cloves of garlic, minced
  • pepper to taste


  1. Dressing: Whisk together the grape seed oil, dijon mustard, apple cider vinegar, white wine vinegar, and garlic
  2. Using a food processor, pulse the brussel sprouts until shredded. You may need to do this in two batches depending on the size of your food processor
  3. In a large serving bowl mix the brussel sprouts, slivered almonds, dried cranberries, and dressing




Mixed Bean Quinoa Chili

Nothing beats a nice warm bowl of chili on a winters day! I love experimenting with chili because you can basically get away with throwing anything in the pot. It’s a great dish to make when you have veggies to use up. Why throw out veggies just because they’re going soft or bruising? Those are perfect for soup, stews, or chili! It frustrates me when I see or hear about people wasting usable food. Sometimes you just need to get creative!

Quote of the week: Be quick to listen, slow to speak, and slow to anger towards others, for that is not the righteous life laid out for us.



Yield: 5 servings


  • 2 tbsp olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1/2 c green pepper, diced
  • 1/2 c yellow pepper, diced
  • 1 carrot, diced
  • 1/4 c mushrooms, diced
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1 can diced tomatoes
  • 1 can mixed beans, drained and rinsed
  • 1 can tomato paste
  • 1 c water
  • 1/2 c quinoa
  • fresh cilantro


  1. In a large pot or skillet, heat olive oil over medium-high heat
  2. Once the oil is heated, add the onion and saute until translucent (approximately 2 minutes)
  3. Add the garlic, peppers, carrot, and mushrooms. Saute until the veggies are soft. Stir in the chili powder, cumin, and paprika and cover the veggies
  4. Add the diced tomatoes, mixed beans, tomato paste, water, and quinoa. Stir. Bring to a boil on high heat
  5. Once boiling, reduce heat to simmer on low and cover with lid
  6. Let the chili simmer for approximately 20-25 minutes, or until the quinoa has absorbed some of the liquid. Stir occassionally
  7. Garnish with fresh cilantro


Southern Scramble

I hope everyone enjoyed their Valentine’s Day and was able to spend the day with their loved ones! Unfortunately, I was stuck working all day and my honey-bunny was working all evening.. Thankfully I treat everyday like Valentine’s Day and I don’t need a day with a special label to show people how much I love and appreciate them. Each day I reflect on how blessed I am to have such loving and supportive friends and family in my life. Although I can be rather introverted at times, I don’t know where I’d be without my supportive network. We are social beings who require interactions, companionship, and love. No matter what! The past few weeks I focused on sharing sweet treats for Valentine’s Day. Now that it’s over, I’m going to try and focus on savoury dishes for a while! For as long as I can 😉


Yield: 5 servings


  • 1 block of firm tofu (make sure it’s organic and non-GMO)
  • 2 tbsp olive oil
  • 1 clove garlic, minced
  • 1 small onion, diced
  • 1 c mushrooms, diced
  • 1 c green pepper, diced
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/4 tsp pink sea salt
  • 2/3 c salsa (I used mild but feel free to use what you want)
  • pepper to taste


  1. Using your hands, crumble the tofu into a large mixing bowl. Stir in salsa. Set aside
  2. In a skillet or large pan, heat olive oil over medium-high heat. Add garlic, onions, mushrooms, and green pepper. Sauté for approximately 5 minutes, or until the veggies are soft
  3. Stir in chili powder, cumin, and sea salt
  4. Add the tofu and salsa mixture to the skillet/pan. Mix everything together. Reduce heat to low-medium and cook the tofu for another 5-10 minutes or so
  5. Serve with gluten-free toast, avocado, and pepper


Black Forest Mug Cake

There are 5 more days until Valentine’s Day so I’m trying my best to get a few last minute recipes up! I love this recipe! Cake for one, cake for two, you choose. Do you ever have those nights when you get hit by a chocolate urge? Or you could easily go for a slice of moist decadent cake, but are too lazy or don’t actually want to make a cake because you’ll sit and devour the whole thing? (That’s what would probably happen to me.. lol) I have the perfect solution. Mug cake! I don’t know how I didn’t know about this sooner. I mean this is every university students dream. A study treat that is quick to make, doesn’t require many ingredients, and is okay to indulge in. I’m afraid that now I have discovered this it might become a nightly habit.. O well, the more cake the merrier!

Did you know that there are five different love languages displayed in romantic partnerships? We may posses characteristics of multiple love languages but we generally each have one that is more predominant and needs to be met in order to feel loved. They are: Words of Affirmation, Quality Time, Gifts, Acts of Service, and Physical Touch. Can you recognize what your love language is and what your deep emotional need is to feel loved. What about your partner’s?


Yield: one mug cake




  • 5 tbsp brown rice flour (can substitute with different flour)
  • 3 tbsp organic cane sugar
  • 2 tbsp vegan chocolate chips
  • 1 tbsp cocoa powder
  • 1/4 tsp baking soda
  • 1/2 tsp white vinegar
  • 1/2 tsp vanilla
  • 1 tbsp coconut oil, melted
  • 4 tbsp water
  • 1 tbsp maple syrup
  • cherry pie filling
  • vegan whipped cream

  1. Spray a mug with cooking oil or coconut oil
  2. Add the dry ingredients to the mug first: brown rice flour, cane sugar, chocolate chips, cocoa powder, and baking soda. Mix well
  3. Next, using the back of a knife or a spoon form 3 holes/wells in the dry mixture. Carefully pour the white vinegar in one, vanilla in another, and the coconut oil in the last
  4. Add the water and maple syrup covering the holes/wells. Mix well
  5. Microwave for 2 minutes
  6. Allow your mug cake to cool a few minutes and then top with cherry pie filling and whipped cream

Tip: Do not cook your mug cake for longer or else it can burn. The top should be slightly soft/jelly still


Strawberries’N Cream Overnight Oats

It’s official, I am now the MindFull Kitchen!! I’m sorry to those who liked the old {veegan}ista, I did too and it was fun while it lasted, but I think this is a step in the right direction for expansion and future business ideas. I want to thank everyone who has been supporting me along the way and encouraging me through these changes. I have lots of great recipes up my sleeve that I cannot wait to share! 🙂

This is the second recipe of my Valentine’s Day line-up! I decided I didn’t want to overload you guys with too many sweets and desserts so I have a few breakfast recipes that I think are perfect for the occasion. I am a HUGE fan of oatmeal and I get so excited when I come up with different combinations. Especially when they’re ideas for overnight oats! With overnight oats there are no excuses for laziness or not having time… This recipe will maybe take 7 minutes MAX. Stick the jar in the fridge, leave it overnight, wake up and roll out of bed, grab jar, and out the door you go! So easy!

Strawberry Facts 

-Did you know that strawberries are great for arthritis pain?? They contain phenols which are anti-inflammatory and reduce the activity of the cyclooxyrgenase enzyme (COX), which is often the cause of inflammation.


Yield: 1 serving

Equipment: blender or food processor


  • 1/2 c gluten-free oats
  • 1/2 c almond milk (can substitute with any non-dairy milk)
  • 1/4 c strawberries (fresh or frozen. If using frozen make sure to thaw)
  • 2 tbsp chia seeds
  • 2 tbsp flax meal
  • 1 tbsp maple syrup
  • 1 tsp vanilla


  • berries/fresh fruit
  • nuts/seeds
  • almond butter/peanut butter
  • shredded coconut



  1. Using a blender or food processor; make the strawberry milk by combining the almond milk, strawberries, maple syrup, and vanilla. Puree
  2. In a mason jar or glass bowl; prepare the oats, chia seeds and flax meal
  3. Pour the strawberry milk into the jar/bowl. Mix well
  4. Refrigerate over night
  5. Enjoy cold or hot

Tip: Prepare a few mason jars at the beginning of the week to have grab-and-go breakfasts ready!