healthy recipes

Golden Milk (Dairy Free)


I’ve been using food to help balance my hormones in order to clear up the hormonal acne that I was getting on my chin. One of the things included in my hormone balancing meal plan is getting 2 tsp of turmeric into me every day! Luckily I really like turmeric and consume it often, making turmeric tea and sprinkling it on everything. My new favourite way to enjoy turmeric is Golden Milk – I drink it every evening!


Stuffed Spaghetti Squash

Stuffed Squash

If you’re looking for a hearty dish to serve as a meat-free holiday meal, stuffed squash has always been a winner with my family. Read on to find out how to make this delicious and satisfying meal.


Cooking with Friends – Broccoli Kale Leek Soup

Broccoli Kale Leek Soup from

Cooking with Lyndsay – Broccoli Kale Leek Soup

My friend Lyndsay, (who also happens to be Sasha’s sister), is into clean eating too, and is a wonderful cook! She loves good food, and loves to share that food with everyone around her. This broccoli, kale, leek soup was a meal she had shared with me the last time I was over, and I liked it so much that I asked her to share the recipe with all of you!


Sweet Potato Rice Balls (DF, GF, V) – Feel the Lean

Sweet Potato Rice Balls

I was pumped to try out some of the non-raw recipes from our Book of the Month, Feel the Lean by Loni Jane, and this dish did not disappoint. Flavourful and filling, this would make an amazing potluck dish that is also vegan, dairy-free AND gluten-free.

I paired mine with some salsa and avocado, Loni went with an amazing looking salad, but I could also see it with a yummy tomato sauce as a healthier/vegan friendly arancini (Italian rice ball) alternative. My mouths watering just thinking of that… can’t wait to make these again!


Gluten and Dairy Free Pizza Crust


Pizza has always been one of my top favourite things to eat! But until recently, my type of pizza didn’t look like what you see above. I wanted my pizza to be piled high with pepperoni and lots of melted cheese (plus some garlic dipping sauce never hurt), and I looked forward to eating that pizza every weekend. This came to a halt when my holistic nutritionist told me that it looked like I probably had a dairy sensitivity, and that I should cut it out of my diet for a few months. A few MONTHS!? Months without PIZZA!?

Well as you can imagine I was sad thinking that I had lost my beloved pizza nights, but then Sasha introduced me to the vegan pizza that is made at Whole Foods, and it was SO good! In fact, it was so good that it took me a while to believe her that it was actually dairy free. It fully satisfied my pizza cravings, and soon became one of my regular dairy-free treats. BUT THEN… after taking a blood test, I found out that I was quite sensitive to dairy AND wheat, and I was advised to stay away from both of them for at least 6 months. This meant no more vegan pizza from Whole Foods, as they do not have a gluten free crust 😦

*womp, womp*

So for the past couple of months I had been looking for a new way to enjoy pizza, trying out cauliflower crust and gluten free pita bread; both were good, but didn’t fully satisfy my pizza cravings. I wasn’t feeling hopeful about finding an awesome gluten free substitution… but then I found THIS, my new love!


Red Pepper Pasta (V, GF, DF)

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Red Pepper Pasta

When I saw the recipe for this Red Pepper Pasta from The Minimalist Baker on Pinterest, I was all over giving it a try.

For some reason, I’ve found roasting peppers intimidating. My sister makes a mean pizza with roasted peppers, but that step always worried me because I felt like they were a step away from catching fire in the oven. After making this dish, I realize how incredibly untrue and irrational that fear was, because roasting the peppers was the easiest part of the process. You just leave them in the oven to do their thing. So, lesson learned, there’s no room for fear in the kitchen (except maybe when using the food mandolin…) because these roasted peppers add so much flavour to the dish, can’t wait to make them again!

Vegetarian Chilli with Red Quinoa (GF, DF, V)

Red Quinoa Chili

This chilli is a great option for big gatherings or potlucks because it’s fairly low maintenance to make, can be cooked in big batches and packs a lot of flavour. I don’t know many people who hate chilli, so it also goes over well with a crowd. This bowl came from a dinner party I had with friends this past weekend and as good as it was then, the leftovers were even better!

The cooked tomatoes are high in lycopene (a phytochemical with antioxidant properties) and you’re getting a complete protein by adding the quinoa. I kept this recipe pretty simple, but you could also add green/red peppers, chick peas etc.. The fun thing with cooking is you can modify meals to your taste, it’s like a delicious experiment, hope you enjoy this one 🙂