I came up with this recipe for Valentine’s Day. I was feeling a little spicy and decided to pair Thai red chilies with some dark chocolate and nuts.

These puppies contain good heart healthy monounsaturated fats, Omega 3’s, potassium, magnesium, calcium, vitamin A, cancer-fighting phytochemicals, antioxidants, protein & fiber!  READ MORE

I have had two sugar pumpkins in the back of my pantry for months that I almost forgot about. I wanted to make something more exciting than plain ol’ pumpkin pie out of them, but the inspiration just wasn’t coming…until today! I have wanted to experiment with a vegan cheesecake for some time and it seemed like the perfect opportunity to marry the two flavours together: pumpkin pie and cheesecake! READ MORE

Not trying to toot my own horn or anything, but I am pretty darn proud of myself for these puppies!

I whipped these up last night during a movie break (we watched Red Dawn and all that action was making me hungry!). I wanted something rich and chocolatey but I was also feeling creative. I had seen an ad for salted caramel ice cream earlier in the day and I was inspired! So my latest masterpiece was born….  READ MORE

Chili is a comfort-food and winter staple for me. Nothing is quite like a hearty bowl of chili when it’s snowy and -10 degrees outside. Even today, when summer is right around the corner, I still love to dive into a hearty bowl of chili! Serve with a dense and slightly sweet jalapeno cornbread for the ultimate Tex-Mex meal.  READ MORE

I have been on a raw kick recently and came up with this fantastic squash “rice” dish. Squash isn’t something you’d normally think of eating raw but once chopped small, it is almost indistinguishable from cooked brown rice. I had a few black beans that needed to get used up so I threw them in, but keep in mind, they are not raw. It is fairly spicy, so if you are not a fan eliminate the cayenne.  READ MORE

This roasted garlic and pesto pasta dish makes for a quick & easy light meal. Using brown rice pasta makes it a gluten free dish, you can also use whole wheat or organic corn pasta if desired.

Basil is a great source of Vitamin K, essential for proper blood clotting. Basil also has anti-bacterial and anti-inflammatory properties and has cardiovascular health benefits! In addition to these health properties, basil is also a good source of Vitamin A carotenoids, Vitamin C, Magnesium, Iron & Calcium.  READ MORE

Turnips have been eaten since prehistoric times and originate from many areas in Europe and Asia. Starchy like a potato, it only contains a third of the calories that a potato has and contains many antioxidants, which makes an excellent alternative choice when considering side dishes for your next meal.  READ MORE

This tofu scramble beats the pants off any scrambled egg dish I’ve ever tried. Instead, here I use tofu to recreate that scramble feel. Tofu has more protein per serving than an egg. If you live in North America make sure to use Organic tofu to avoid those GMOs.  READ MORE

This dish was inspired by my desire to escape winter! It has been sunny but really cold here in Whistler, and I can’t take any more snow!! Every now and then when I’m feeling the winter blues, I’ll perk myself up with a tropical treat.  READ MORE

Who doesn’t love pizza? I know I sure do! However, I was getting pretty tired of the standard toppings I usually use: olives, mushrooms, onions and sundried tomatoes. Sure these are great pizza toppings, but I really wanted to shake things up a little.  READ MORE