Raw Chocolate Truffles

Valentine’s Day is quickly approaching so I’ve decided that up until February 14th I’ll be sharing a lineup of tasty treats for the occasion! Or any occasion really! To kick off the Valentine’s Day recipes I’m sharing these Raw Chocolate Truffles. Make these for a romantic night for two, a girls night, or for yourself to enjoy. Seriously, what woman doesn’t love chocolate and a good romance movie??



Yield: 15 truffles


  • 1/3 c almonds
  • 1/3 c walnuts
  • 1/3 c hazelnuts
  • 1/4 c coconut oil, melted
  • 3 tbsp maple syrup
  • 2 tbsp goji berries
  • 2 tbsp cocoa nibs (could use vegan chocolate chips)
  • 1 tbsp cocoa powder
  • 1/2 tsp vanilla
  • 1/4 tsp sea salt

  1. Combine all ingredients in a food processor. Blend until ingredients are broken into tiny pieces and the mixture starts sticking together
  2. Scoop out 1 tbsp of the mixture at a time and roll in between your palms to form a ball
  3. Store in a air tight container in the fridge

Tip: If you want your truffles extra rich feel free to roll them in cocoa powder 






The Sisterhood of the World Bloggers Award!

Not only is it my birthday today but I had a lovely surprise of being nominated by Pumpkin and Peanut Butter for the Sisterhood of the World Bloggers Award! How exciting!! This award is so cool because it recognizes the unique voices of women across the world. Blogging is not easy, especially one where you’re sharing recipes. Putting yourself (and your food) out there is risky and is vulnerable to criticism and negativity. Obviously not everyone is going to like what you have to say or share. I’m still learning the tricks of the trade each and everyday but I am thankful for the supportive foodie community I have encountered! Thanks again Pumpkin and Peanut Butter for this nomination! 🙂 Check out her site for some hearty vegan meals that are perfect for this cold winter weather! They just scream cozy!


Here’s the rules:

1. Thank the blogger who nominated you and link back to their blog.

2. Post the award logo on your blog.

3. Answer the ten questions asked by the blogger who nominated you.

4. Nominate seven blogs.

5. Ask ten questions to your nominees.

Questions from Pumpkin and Peanut Butter

1. If you could travel anywhere in the world tomorrow, where would you go?

-British Columbia. I’m told if I go there I will never return. Beautiful mountains, forests, and the ocean all at your finger tips. It’s hippie land. Yoga and lots of vegans!!

2. What is your favorite Oscar-Nominated movie this year?

-To be honest, I didn’t even watch the oscars or know which movies were nominated.. :/ I don’t watch much T.V. Too busy with school, work, yoga, cooking, friends, and family!

3. City girl or country girl?

-A little bit of both! I love the options and adventures a city presents but I definitely appreciate and NEED exposure to nature and the serenity that brings.
4. What is your favorite thing about blogging?

-I love the sense of community! There are so many supportive and inspiring bloggers out there. It’s amazing to see how many  like-minded people there are out there! Especially from all over the world.
5. If you could meet anyone famous, who would it be?

-No one is jumping out at me.. I think if I met anyone famous I would be so nervous and tongue-tied I wouldn’t even know what to say! haha
6. Vegetables or fruit?

-Fruit! You could say I have a bit of a sweet tooth.. And there’s nothing more refreshing and satisfying than juicy fresh fruit.
7. Coffee or tea?

-Oo this is a tough one.. I love both! I think I’d have to say coffee.. I’ve tried giving it up so many times and I just can’t seem to go without. Coffee is my morning drink and tea for the afternoon/evening. It just tastes so yummy! Especially with coconut milk 😉
8. What is one goal you have for your blog this year?

-I feel like I’m always setting so many goals for my blog. A big one is to improve my photography and food arrangements. It’s such an art and takes time and effort! I’d also like to improve my blog so it’s more user-friendly!
9. What is your drink of choice?

-Other than coffee I would choose smoothies! There are so many combinations to try it’s impossible to get bored. Plus they are loaded with nutrients.
10. What is the first thing you do when you wake up in the morning?

-A bad habit that I’m trying to break.. Check my phone! lol Instagram…

I Nominate…

Strength and Sunshine

Sophies Foodie Files

Her Balanced Life

The Green Bowl


Seasonal Veg Head

the Plant Strong Vegan

My Questions for You…

  1. What inspired you to start a blog?
  2. What would be your dream job?
  3. How would your friends describe you in three words?
  4. Could you go without chocolate for the rest of your life?
  5. What is your favourite meal of the day?
  6. What are your goals for your blog this year?
  7. If you could be any animal what would it be?
  8. If you’re not caught in the kitchen where would you most likely be?
  9. Guilty pleasure..?
  10. What is your favourite thing about blogging?

I look forward to reading your responses! 🙂

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


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 😛 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



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


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


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!