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 ūüėČ


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


Rocky Road Cookie Dough

I don’t know about you but I was definitely that kid who would sneak chunks of raw cookie dough while my mom was making cookies. I was addicted! She would tell me to stop for two reasons: a) the raw eggs weren’t good for me, and b) there wouldn’t be any left to make cookies ūüėõ Finally, years and years later I have figured out a way to make vegan cookie dough where I am free to sit and eat as much as I want! Don’t get turned off when you see that the base is made of chickpeas. There is so much sweetness added to this recipe that you literally won’t be able to stop eating it. There’s nothing better than protein-loaded vegan cookie dough that tastes like rocky road ice cream! Feel free to eat it by the spoonful!



  • 1 can chickpeas, rinsed and drained
  • 1/4 c maple syrup
  • 1 heaping tbsp of almond butter (could replace with peanut butter)
  • 1 tsp vanilla extract
  • 1/4 c chopped pecans
  • 1/4 c vegan chocolate chips
  • 1/4 c vegan marshmallows (I use Dandies, they taste just like the real thing!)



  1. Add the chickpeas, maple syrup, almond butter, and vanilla in a food processor. Puree until fairly smooth
  2. Transfer into a bowl and stir in the marshmallows, pecans, and chocolate chips
  3. Keep refrigerated



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


Red Lentil Sweet Potato Soup

Winter is here which means soup time! There’s nothing I love more on a cold winter day than a nice hot bowl of soup. Soup is one of those awesome, easy, brainless recipes. Seriously.. Throw your ingredients in a pot and it does most of the work for you. This recipe should take no more than 20 minutes. It has some fantastic flavours (creamy coconut milk and cinnamon) and is filling enough for lunch or dinner with a side salad!

I know many people have made the new years resolution of being¬†“healthier” whether that means eating more fruit and veggies, reducing their sugar intake, or going to the gym.. But did you think about being “healthier” in terms of what you’re putting on your body? I have a list of the “toxic ten”, which are ingredients to avoid when shopping for cosmetics and body care products. It’s great if you’re eating healthy and being active but if you’re still lathering chemicals on your skin that gets absorbed into your body! Here’s what to look for:

triclosan– often found in antibacterial products

artificial musks– found in products that contain fragrance or perfume, hair products, and cosmetics

-parabens– ethylparaben, methylparaben, butylparaben, or propylparaben

-phthalates– found in nail products

-petrolatum– petroleum jelly, found in lip, skin, and hair products

-formaldehyde releasing agents- found in hair products, moisturizers, and cosmetics

-sodium laureth sulfate & sodium lauryl sulfate– found in products that lather (shampoo, toothpaste, and body wash)

silicone chemicals– in hair products, moisturizers, and cosmetics

-coal tar derived colors– in hair dye (P-Phenylenediamine)

-BHA & BHT– in moisturizers, makeup, and some fragrances



  • 1 sweet potato, chopped into chunks
  • 1 carrot, chopped into chunks
  • 1 onion, diced
  • 1 c red lentil, rinsed and drained
  • 2 cloves of garlic, minced
  • 1 tsp ginger (ground or fresh)
  • 1/4 tsp cinnamon
  • 3 c vegetable broth
  • 1 c coconut milk
  • dash of salt and pepper



  1. Throw all of the ingredients into a large soup pot
  2. Bring to a boil on high heat. Uncovered
  3. Once boiling, reduce the heat to low. Cover the pot and simmer for 15-20 minutes. Stir occasionally
  4. Once done simmering the vegetables should be soft. Remove the pot from the heat and puree using a hand held blender until the soup is thick and smooth
  5. Feel free to top with extra coconut milk when serving