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


Grilled Basil Cheeze Sandwich

I’ve been grain-free for three and a half weeks and boy did this sandwich taste heavenly! Grilled cheese with a twist. I made a creamy herb and garlic cheese spread that makes a great alternative to cream cheese or other vegan cheese substitutes. Load on the veggies and pair with sweet potato fries for a simple and delicious lunch/dinner! I’m also in the midst of making exciting changes to my blog! A new name and logo, so please be patient with me if you notice anything wacky 😉

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Yield: 3/4 c basil cheeze


Basil Cheeze

  • 1/2 c cashews, soaked (raw, unsalted)
  •  3 tbsp water
  • 2 tbsp olive oil
  • 2 tbsp fresh basil
  • 1 tsp nutritional yeast
  • 1 tsp lemon juice
  • 1 clove of garlic
  • 1/4 tsp pink sea salt
  • dash of pepper

Sandwich Toppers

  • cucumber slices
  • tomato slices
  • kale/spinach/lettuce
  • sprouts

Sweet Potato Fries

  • 1 sweet potato, skin removed and sliced thinly
  • 2 tbsp coconut oil
  • 1/2 tsp cinnamon
  • sprinkle of pink sea salt


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  1. Combine all cheeze ingredients in a food processor. Blend until smooth
  2. Spread the cheeze on a slice of bread, add the toppings, and grill in a pan until toasty
  3. Sweet potato fries: Preheat oven at 375. In a mixing bowl combine all the ingredients and stir until the potatoes are coated with the oil. Spread on a baking sheet. Bake for 20 minutes


Mexicali Casserole

As a vegan, I base my lifestyle choices on the effects they’ll have on my body, the effects they’ll have on others (animals included), and the effects they’ll have on the environment. I’m always learning and striving to reduce my ecological footprint. That being said, I want to continue to live more minimally while finding joy and gratitude with fewer possessions. A minimalist lifestyle is so countercultural. We are constantly bombarded with advertisements and accumulating possessions. It’s so easy to get caught up thinking we need more, but why do we need more? Is it really a NEED? Here are some benefits of living with fewer possessions. Think of these the next time you feel tempted to buy something that isn’t a necessity! I know I will be.

-spend less, less stress, easier to clean, more freedom, good for the environment, be more productive, be a positive example, support other causes, be happier, do work you love.. Read more about minimalist living here




  • 2 tbsp olive oil
  • 2 cloves of garlic
  • 1 red onion, diced
  • 1 green pepper, diced
  • 1 sweet potato, diced
  • 4 mushrooms, diced
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1/4 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1 can diced tomatoes
  • 1 can tomato paste
  • 3 parsnips, chopped into large pieces (for the “rice”)


  • avocado
  • vegan cheese


  1. In a food processor pulse the parsnips until they’re in small “rice-like” pieces. Set aside
  2. In a skillet/pot heat the olive oil over medium-high heat. Once the oil is heated; add the garlic, onion, green pepper, sweet potato, and mushrooms. Saute the veggies until soft, approximately 5 minutes
  3. Add the black beans, corn, chill powder, cumin, paprika, and cayenne pepper. Stir for approximately 2 minutes
  4. Add the diced tomatoes and tomato paste. Increase to high-heat and bring to a boil. Once boiling, cover the skillet with the lid. Reduce heat to low and simmer for 10-15 minutes
  5. When ready to serve; stir in the parsnip “rice” and transfer to a serving dish


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


Quinoa Stuffing

Four more days until Christmas! Are you ready?? Is your Christmas tree up? Are you done your shopping? Is your baking ready to enjoy? Is your menu planned? There’s always so much hustle and bustle around this time of year, no wonder the time flies! Thankfully, I’m all set! Minus, my baking and menu planning.. But those are the least of my worries. Those don’t require me leaving the house, or getting out of my pjs, or dealing with crowds of grouchy people. To me, that’s the fun and relaxing part. If you’re hosting Christmas and are stressing because you have vegetarians/vegans/gluten-free foodies to host, don’t fret! This quinoa is perfect for Christmas dinner, it’s simple and tastes just like real stuffing. Don’t forget to check out my Christmas page for more last minute recipe ideas! Have a merry Christmas!! 🙂



  • 2 c water
  • 1 c quinoa
  • 2 tbsp olive oil
  • 2 cloves of garlic
  • 1 stalk celery, chopped
  • 1 carrot, chopped
  • 1/2 c leek, chopped
  • 1/2 c mushrooms, chopped
  • 1/2 c hazelnuts, chopped
  • 1/2 c fresh cranberries
  • 2 tsp lemon juice
  • 1 tsp sage
  • 1 tsp thyme
  • 1 tsp rosemary


  1. In a large pot, bring the water to a boil. Once boiling, add the quinoa. Reduce heat, cover the pot and simmer for 10-15 minutes, or until all the water is absorbed.
  2. In a skillet or large pan, heat the olive oil over medium-high heat. Add the garlic, celery, carrot, leek, and mushrooms. Saute until the veggies are soft.
  3. Once the quinoa is cooked, transfer to a large bowl. Stir in the sautéed veggies, hazelnuts, cranberries, herbs, and lemon juice. Mix well
  4. Serve hot or cold