drive-thrus are for lazy people.

Living my healthiest and most holistic life, without a drive-thru !

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Crazy Sexy Hummus!

Happy Hump-Day !

This week has FLOWN by for me. Between a quiz, a final exam, working, seminars and all that came in between – I managed to find little time to blog. With my lack of blogging though, came a nice long lost of future post ideas, so stay tuned for what’s to come!

Where to start…

On MONDAY – My Split Green Pea Hummus Recipe (click to check it out!!!) was posted on!

  blog 003 blog 006(This particular batch that’s pictured here had chick peas mixed in as well, which is why it’s not green)

I was beyond stoked about this, especially since this is actually a recipe that I really enjoy. Most people will traditionally make their hummus with chick peas, but what happens when you don’t have any of them on hand?

I figured lentils would do the trick (split green peas to be more specific), so I tried it and it was a success!

If you’re expecting that ‘chick-pea hummus’ flavour, you might be slightly disappointed – so don’t hold it to that standard! It’s a different texture but it tastes AH-mazing!

Let me know if you have a chance to try it out.

Also, I did some recipe experimenting with a friend last weekend…

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Using my Quinoa Revolution Cookbook that my sister gave me for Christmas!

This book has been wonderful so far, especially if you are a vegetarian looking for recipes that will give you an added source of protein (it’s a super food because it contains all 8 essential amino acids). Quinoa is amazing for that!

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This recipe was actually quite simple to make – maybe because we had to power of 2 people working away at it, but all in all it was quite basic.

There are no lasagna noodles either, just quinoa! Sure, it’s not a TRUE lasagna – but it’s definitely a healthy alternative, and believe me there was NO shortage of taste (I know because I’m eating the leftovers right now!)

It kind of fell apart in the photos…. oops!

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This recipe has been modified slightly from the original in the cookbook Quinoa Revolution

What You’ll Need.

  • 2 cups water
  • 1 cup quinoa
  • 2 Tbsp. Olive Oil
  • 1 chopped onion
  • 1 cup of mushrooms
  • Garlic, minced
  • 2 cups of tomato sauce
  • 2 cups of cottage cheese
  • 1 egg
  • 1/4 cup of parmasean
  • 2 Tbsp. Basil and Oregano
  • 1 chopped Zucchini
  • 2 cups of fresh spinach
  • 1 cup of mozzarella


  1. Preheat oven to 350, spray a square casserole dish with cooking spray
  2. Cook quinoa according to directions, and spread at the bottom of the pan
  3. Saute onions, mushrooms, garlic and tomato sauce in a pan
  4. Combine cottage cheese, egg, Parmesan and herbs
  5. Spread 1/3rd of the tomato sauce over the quinoa, then layer ALL zucchini, then all of the cottage cheese mix, then 1/3rd of the tomato sauce mix, then the spinach, then the tomato sauce remainder, and finally the mozzarella on top!
  6. Bake for 35 minutes, until the cheese is  bubbling!

Good Luck!

You won’t be sorry if you try this, and you’ll have lunch leftovers for a couple of days (and who doesn’t love that!)

What’s your favourite way to eat quinoa?

Leave me a comment below, I love to hear from whoever is reading!

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drink your meals.

Lately, I’ve been liquefying a lot of my meals.

And I LOVE it !

Smoothies and soups – the more the better in my opinion. No, I’m not sick – I just like all the nutrients that you can pack into these bad boys!

Fruit and veggies smoothie (above).

Curried Carrot, Beet, Pumpkin and Sweet Potato Ginger Soup.

The best part about a smoothie is that you can throw in almost ANYTHING and it will still taste good if you’ve got a whole banana in there. Plus, you get so many wonderful raw and nutrient dense ingredients all in one drink!

Lately, I’m my smoothies I’ve been putting in…

  • Whole banana (frozen)
  • Any fruit you’ve got laying around
  • Almond Milk
  • Kale/Spinach/Avocado
  • Pumpkin Puree

Weird combo, I know.. but It’s good I promise! Just play around with combinations until you find one that you like.

With the Winter here (except not in Toronto apparently…), soup is the best kind of meal that you can home-make! It’s so satisfying and extremely easy.

Lightly saute all of your veggies, plus some garlic and onions for 3 minutes. Add in vegetable broth (home made or store bought) – cook for 40 minutes and then puree! The soup I made (pictured above) was absolutely delicious!

Happy Weekend!

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wholistic nutrition

At then end of the day, I look back and see how many WHOLE foods I ate that day. Ideally, this will be 100%… but in a normal world, it’s easy to stray away from this.

Office muffins and bagels, Lunch meetings, Dinner Dates, Nights out, Free samples… The list goes on, and on, and on.

The best we can do is to make sure that what we are eating on our own time is whole, nutritious and delicious.

Minor changes to consider…

    1. Eat the WHOLE egg, not just the egg white.-Contrary to popular belief, the whole egg is better for you than eating just the egg whites. Sure, the white is high in protein and some essential minerals and vitamins – but the yolk is also packed with good stuff. Think; vitamins, minerals, red blood cell production, antioxidants, Omega-3, and more. We need cholesterol to live, and yes the whole egg has cholesterol in it – but it is the good cholesterol that protects us from heart disease. Of course, your cooking method is important – so stick to poaching or boiling to reduce oxidization.
    2. Orange Juice – with PULP!-If you’re going to drink Orange Juice, buy the kind with pulp. Orange Juice from the store isn’t really a whole food, because it has been through processing (you would be better off to squeeze your own). The pulp is what contains the flavanoids which work as anti-inflammatories, antioxidants,  anti-microbial and anti-allergens (that’s a lot of anti’s!!!). More benefits are written in this blog post.
    3. Skin of Kiwifruit? Gross or not?
      I have always loved the taste of a whole kiwi, skin on – eating it like an apple. Sadly, when you peel a kiwi or just scoop out the insides you’re missing out on the fiber (which is good for your bowels), folic acids (which aid your metabolism), flavanoids (like oranges) and antioxidants! The initial shock of eating the skin might be a bit weird, but if you do it a few times – you’ll probably like it! Just make sure to wash the kiwi well before you eat it !

Happy Weekend everyone! Leave me a comment if you’re reading!

What other foods do you like best in their whole-form?

Do you eat the skin of kiwis?

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stuffed peppers

On Monday, I went to visit my friend Amanda who currently lives and works downtown Toronto. I stayed with her for a few days (to avoid the dreadful commute to my school) ! One of the things I loved about our visit, was that we got to cook together.

For some reason, it’s just SO much more fun to cook with a friend. And we got creative too! She has been a vegetarian for a few years now, so naturally she had a few new vegetarian recipes lying around. This one in particular that we decided to try came from the Looney Spoons Cookbook. We modified it a bit, adding and taking away ingredients based on what was in her fridge, and ended up with….


Pair these amazing stuffed peppers with a tomato, chickpea & mozza salad and a glass of red wine (it was going bad so we haaaad to drink it)  – MMM what a meal!

Recipe for your enjoyment… (not the one we made, but something similar)

  • 1 medium onion, finely chopped (1 cup)
  • 2 Tbs. olive oil
  • 2 ribs celery, finely chopped (½ cup)
  • 1 Tbs. ground cumin
  • 2 cloves garlic, minced (2 tsp.)
  • 1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
  • 2 15-oz. cans diced tomatoes, drained, liquid reserved
  • 1 15-oz. can black beans, rinsed and drained
  • ¾ cup quinoa
  • 3 large carrots, grated (1 ½ cups)
  • 1 ½ cups grated reduced-fat pepper Jack cheese, divided
  • 4 large red bell peppers, halved lengthwise, ribs removed

1. Heat oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.

2. Stir in black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Stir in 1 cup cheese. Season with salt and pepper, if desired.

3. Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.

4. Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with 1 Tbs. remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.