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




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


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!


Very Berry Baked Oatmeal

Happy Friday! Today I’m sharing one of my favourite breakfast foods- baked oatmeal! Although I truly love anything breakfast related.. I’ve missed oats so much the past few weeks since going grain-free. Talk about a filling breakfast with so many options! If you haven’t tried baked oatmeal I highly recommend it. This is great to have ready for the week!


Yield: 4-5 servings


  • 1 1/2 c gluten-free oats
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 1/4 c almond milk
  • 1/4 c coconut oil, melted
  • 2 tbsp maple syrup
  • 1 tsp vanilla
  • 1 1/2 c frozen mixed berries


  • nuts/seeds
  • almond/peanut butter
  • coconut cream
  • fresh fruit



  1. Preheat oven at 350
  2. Line a 9X5 inch loaf pan with parchment paper
  3. In a large mixing bowl combine the oats, baking powder, cinnamon, and 1/2 c frozen berries
  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. Top with the remaining berries
  7. Bake for 35-40 minutes or until the liquid has been absorbed
  8. Top with nuts, almond butter, or coconut cream


Cheeky Bowl

I’ve completed the second week of my three week grain-free diet, and I must say it has gotten easier! The biggest challenge is having a variety of snacks ready to grab and a filling breakfast. You don’t realize how much you rely on grains for your first meal of the day whether you enjoy oatmeal, millet, cereal, toast, pancakes… I’ve been experimenting with different chia pudding recipes since they are a breakfast super food! Chia seeds are high in fibre, omega-3’s, and protein. This means you don’t need to eat a large serving to satisfy your hunger. And you’ll stay full for a long time! This is my cheeky bowl because it combines strawberries, banana, and chocolate. It’s like dessert for brekkie!


Yield: 3-4 servings


  • 1 banana
  • 1/4 c strawberries, chopped
  • 1/4 c hazelnuts
  • 1 tbsp cocoa powder
  • 1 tsp maple syrup
  • dash of pink sea salt
  • 3/4 c almond milk
  • 1/3 c chia seeds


  • fresh fruit
  • nuts and seeds
  • cocoa nibs
  • coconut cream



  1. In a food processor combine all ingredients except for the chia seeds. Puree until fairly smooth
  2. Transfer the pureed mixture into a large bowl. Stir in the chia seeds
  3. Refrigerate over night

Tip: Transfer into small jars or containers and keep in the fridge for easy breakfasts on-the-go!


Apple Pie Smoothie

It might be cold out but that doesn’t stop me and my smoothies! I had a smoothie request from a co-worker so here it is! Healthy apple pie in a glass. All day we were brainstorming easy recipes for picky non-vegans. We started off simple with different smoothie combinations.. Because who doesn’t love a good smoothie?!


Yield: 1 smoothie


  • 1 apple, cored and chopped (I left the skin on for extra fibre but feel free to remove)
  • 1/4 c walnuts
  • 2 tbsp flax meal
  • 2 tbsp almond butter
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • dash of nutmeg
  • 1 c almond milk (or any non-dairy milk)



  1. Using a blender combine all ingredients until smooth


Raw Super Food Porridge (Grain-free)

I’m on day two of my thirty day grain-free diet, and boy am I finding it challenging already! People already think I’m crazy for being a gluten-free vegan.. But now without grains (oats, quinoa, millet, rice…) for thirty days, they’re really questioning what on earth there is left to eat! I’m not going grain-free for weight loss purposes, rather recommended by a naturopath to balance my hormones and reduce inflammation, possibly causing some of my digestion and GI issues. It is possible to reverse or reduce inflammation by listening to your body and recognizing what might be possible triggers. An anti-inflammatory diet is a common approach and involves removing known allergens and foods that are likely to increase food sensitivities, which are often gluten, eggs, dairy, soy, and nuts. A diet rich in whole foods such as fruits, vegetables, legumes, and small amounts of nuts and seeds can have healing effects on the body. Just ensure that your body is getting adequate protein, fat, fibre, omegas, and probiotics that it needs! For more information on reducing inflammation through diet visit Julie Daniluk’s site for great recipes and tips!

Eliminating oatmeal for thirty days is my biggest challenge, however this raw porridge is a pretty darn good alternative! I was so excited with how well it turned out. Very filling as well!


Yield:  1 cup



  • 1/4 c cashews, soaked over night
  • 1/4 c pecans, soaked over night
  • 1 ripe banana
  • 1/4 c almond milk
  • 2 tbsp coconut oil, melted
  • 1 tsp vanilla
  • 1 tsp maple syrup
  • 1/2 tsp cinnamon


  • hemp hearts
  • flax meal
  • pumpkin seeds
  • walnuts
  • blueberries



  1. Cover the cashews and pecans in enough water to soak over night. When ready to use, drain the water
  2. In a food processor pulse the cashews and pecans until they are broken down into small pieces. Scrape the sides using a wooden spoon
  3. Add the banana, almond milk, coconut oil, vanilla, maple syrup, and cinnamon. Puree until smooth
  4. Transfer into a bowl and load on the toppings!