As the weather gets cooler, I find myself losing interest in raw foods and craving more satisfying foods- roasted veggies, soups, and this flatbread. The flatbread and brie are rich and satisfying, while the apples and arugula keep it from feeling too heavy. It's also a fantastic way to use up all those delicious apples that are in season right now! 

Make Me Fade- K.Flay

INGREDIENTS

Flatbread of your choice (I used Udi's gluten free)
Fig jam
1 medium apple
1/2 small wheel goat cheese brie
2 handfuls arugula
1/2 tsp balsamic vinegar
1/2 tsp olive oil
salt and pepper


INSTRUCTIONS

Preheat oven to 400 degrees F. Drizzle flatbread with 1/2 tsp olive oil,a pinch of salt and pepper. Bake for 5 minutes. After removing from the oven, spread a thin layer of fig jam over the flatbread. Slice the apple into thin slices and place on flatbread. Cut goat cheese into small pieces and distribute on flatbread. You can choose how much or how little to use. Put the flatbread back in the oven until cheese is melted and bubbling. While the flatbread is baking, toss arugula in olive oil, balsamic vinegar, and a pinch of salt and pepper. Once the cheese has melted, remove flatbread from oven, sprinkle with salt, and add arugula on top. 

It may not 'officially' be fall yet, but in my mind, fall starts when school does. I'm so ready for all the typical fall things- scarves, boots, and allll the spices. 

First fall dish this year? Apple butter. It's similar to applesauce but more flavorful, smoother and easy to spread. I made about 12 jars of this from a huge batch of Okanagan apples, so I've had lots to use. I've spread it on toast, banana bread, crackers with cheese. I put it on my oatmeal, in my yogurt parfaits, and in my soup for a little extra flavor. 

One of my favorite things about this recipe is that it's in a slow cooker so requires almost no prep aside from chopping. The slow simmer makes your house smells amazing- no need for scented candles when you've got apple butter on the go! 

The Lumineers- Cleopatra

INGREDIENTS

6-7 apples (i like to use gala, ambrosia- something sweet, not sour)
1 tbsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla
1/4 cup apple cider vinegar

INSTRUCTIONS

Wash apples and chop into very small cubes. Add apples and rest of the ingredients to a slow cooker and cook on low for 7-8 hours. When apples have completely broken down, remove from heat and blend either using hand blender or by adding to a stand blender. Blend until smooth, let cool, then store in jars in the fridge. 

Add to yogurt, spread on toast or crackers, serve with melted brie.... Use your imagination. 

It's been such a beautiful few weeks of summer holidays. One of the best parts of summer holidays are patio drinks- and this drink in particular. 

Moscow mules are a favorite of mine. Light, a bit spicy and so refreshing. I've switched up the traditional ginger beer for ginger kombucha.

Kombucha is a carbonated, fermented black tea beverage. It sounds weird, I agree: up until a few months ago, you couldn't have convinced me to try it. After learning about it in Nutrition, I decided to give it a chance, and now I'm all aboard the Kombucha bandwagon. 

Why is kombucha so good, you ask?

First of all, fermented foods and beverages contain a large amount of probiotics (bacteria), much like the probiotics in yogurt cultures. Human digestive systems contain a ton of bacteria. The more diverse the bacteria (particularly in your large intestine), the better. The collection of bacteria is called a microbiome, and has a ton of important functions. A diverse microbiome has shown to increase nutrient uptake, facilitate digestion, and more. By drinking kombucha or eating fermented foods, you can increase the diversity of your microbiome and benefit from the added bacteria. 

Secondly, kombucha is carbonated and usually flavored with natural flavors like ginger or raspberry: DELICIOUS! The taste may take a couple sips to get used to, but I now prefer it to any other carbonated drinks. I love GT's and Rise which are available in most health food stores, and BC companies like Nineteen 02 and Raincoast Kombucha are favorites as well. 

Just a note: especially if you aren't used to kombucha, I suggest sticking to one or two moscow mules. Drinking too many at once could be a little hard on your stomach!

INGREDIENTS

1 shot vodka
2 tbsp freshly squeezed lime juice
Ginger flavored kombucha (see above for suggested brands)
ice

INSTRUCTIONS

Fill cup with ice, then add vodka and lime juice. Fill the cup with ginger kombucha and stir. Optionally, top with lime wheels and/or fresh mint. Cheers!
The recipe makes one moscow mule. 

Disclaimer: Information can be empowering, but we all have unique health profiles and needs. Health-related information contained in this post is intended to be general in nature and should not be used as a substitute for a visit with a Naturopathic Doctor. The advice is intended to offer only a general basis for individuals to discuss their medical condition with their health care provider.  Always consult your licensed Naturopathic Physician.

This past month I was in Nicaragua, working with Natural Doctors International in their permanent medical clinic in the small town of Los Angeles on the island of Ometepe. The organization provides free medical care to anyone in need. I find it difficult to fully capture the amazing spirit of this organization. They see patients day in and day out with all kinds of illness- diabetes, kidney stones, malnutrition- and do everything they can to cure or aid in recovery. I was lucky to work in the clinic for a week, during which I assisted both doctors during appointments, conducted physical examinations and shadowed the resident psychologist.  The patients I saw during this time were the most kind and appreciative people, despite overwhelming poverty and adversity in their daily lives. 

It was a great reminder that happiness comes from within and not from material possessions. I come back with a renewed appreciation for the comforts and luxuries of home. 

Working in the clinic renewed and reaffirmed my choice in becoming a naturopathic doctor. It felt good to help others who so desperately needed it; I can't wait to help people every day. 

Now that I'm back and ready to cook, here's my favorite recipe for chocolate chip cookies. I made these a few days before I left and damn! They are soft, gooey, and so delicious. They are only six ingredients and are so easy to throw together. 

The Lumineers- Flowers in Your Hair

INGREDIENTS

1 large egg
1 cup almond butter
½ cup brown sugar
1 tsp baking soda
½ tsp vanilla
½ cup dark chocolate chips
pinch of sea salt

 INSTRUCTIONS

Preheat oven to 375 F. In a medium bowl, beat the egg. Whisk almond butter, vanilla and sugar with the beaten egg, then add baking soda and salt and whisk. Fold in chocolate chips. Drop teaspoons of batter onto a greased cookie sheet. Bake for 6-8 minutes and transfer to a cooling rack. The cookies will be very soft coming out of the oven.

Mmmmm, watermelon. Tastes like summer, soccer and patio drinks. 

From May to September, this is my go-to for entertaining. It's simple, but oh so delicious. It's also refreshing, so perfect for backyard or patio dinners. 

The Lumineers- Dead Sea

INGREDIENTS

Half a large watermelon, cubed
1 cup arugula
¼ cup goat's cheese feta
¼ cup sliced Kalamata olives
small handful mint leaves, chopped
small handful pepitas

For the dressing:
¼ cup red wine vinegar
¼ cup olive oil
salt and pepper, to taste


INSTRUCTIONS

In a large bowl, combine watermelon, mint and arugula. Add the dressing and toss to combine. You will not need to use all of the dressing. Drain excess liquid from the bottom of the bowl. Add feta, pepitas and olives to the salad and toss together. 

Summer is here, which means it's time for my favourite ice cream. Vegan, dairy free, added sugar free- and only one ingredient!

I always keep frozen bananas on hand in case I want to make this. When you have ripe bananas, peel them and toss them in the freezer so they are ready to go! 

You can add any toppings you want! I like blending peanut butter or almond butter in, then topping with chocolate chips. You can also blend frozen raspberries in, or coconut- use your imagination! 

Days in the Sun- Ziggy Alberts

INGREDIENTS

2 bananas, frozen

Optional toppings: peanut butter, almond butter, chocolate chips, frozen raspberries, coconut, etc. 

INSTRUCTIONS

Let frozen bananas sit on the counter for about 5 minutes after removing from the freezer. Add bananas to food processor and blend until smooth. 

*If the ice cream is a little too soft, put it in the freezer for 5-10 minutes until hardened. 

I'd like to say I'm on a yam kick, but it's more like I'm on a yam train for life. I put them in my salads, bowl, sushi, in waffles, anything and everything. As a vegetarian, I've found it really helps to add yams to make meals both filling and satisfying. These stuffed yams are great both as a main dish or a side dish for those who prefer to have meat with their meal.

Gabriel Vitel- Feeling Better

INGREDIENTS

½ large white onion, finely chopped
1 clove garlic, minced
1.5 cups quinoa
1 tsp vegetable broth powder
2-3 bunches kale, chopped
2 large sweet potatoes
1/3 cup dried cranberries
½ cup goat cheese feta (optional) 
olive oil
salt and pepper

 INSTRUCTIONS

Preheat oven to 400 F. Cut yams in half lengthwise, and place on baking sheet lined with parchment. Drizzle with 2 tbsp olive oil and a pinch of salt and pepper. Roast at 400 for 45 minutes to an hour, until cooked through. 

Place quinoa in a pot with 3 cups of water and vegetable broth powder. Bring to a boil, then cover and reduce to a simmer for 15-20 minutes, until all the liquid has been absorbed. In a large pan, saute onions with 2 tbsp olive oil over medium heat until onions are soft and translucent. Add garlic, saute until fragrant. Add kale to the pan with an extra 2 tbsp of olive oil; stir for about 5 minutes, until kale is wilted. Remove from heat, add quinoa and cranberries and toss until well combined. Add salt and pepper to taste.

Once the yams have cooked and cooled (enough to not burn your fingers), scoop out the centers of the yams. Chop the centers and mix them into the quinoa mixture.  Fill the sweet potato shells with the quinoa mixture.  Top with feta (optional). 
 

Banana bread is, in my opinion, one of the world's most comforting foods. The smell of it brings me back to my mom baking it when I was little. This version is gluten free, dairy free, sugar free and high protein yet manages to capture the same delicious taste I remember from my mom's loaves. 

Best of all, this recipe is so low maintenance. You just need to toss everything in the food processor, then bake. Perfect for lazy mornings. 

Shakey Graves- Family and Genus

INGREDIENTS

4 ripe bananas
4 eggs
½ cup almond, cashew or peanut butter
4 tbsp coconut oil, melted
1/4 cup honey (optional, but recommended)
½ cup gluten free flour blend
1 tbsp cinnamon
1 tsp nutmeg
1 tsp ginger
1 tsp vanilla
1.5 tsp baking powder
1.5 tsp baking soda
pinch of salt

 INSTRUCTIONS

Preheat oven to 375 F. Add all wet ingredients to food processor, and blend until well combined. Add dry ingredients, blend well. Pour into greased loaf pan. Bake for 30-45 minutes or until an inserted toothpick comes out clean. 

Happy Easter!! 

Easter's the best. Spring's just around the corner, and a three day weekend? Yes, please! This year, I've just finished finals and am off to be in nature with my family- and recharge.

Instead of easter cookies, I've been making this carrot cake oatmeal. Takes a quarter of the time, but tastes so good, and you can feel good about having it for breakfast! Win/win/win. 

INGREDIENTS

1 cup rolled oats
2 ½ cups water
1 cup finely grated carrots
2 tsp cinnamon
1 tsp nutmeg
½ tsp vanilla
¼ tsp ginger
¼ tsp cardamom
pinch of salt
optional- 1 tbsp honey

 INSTRUCTIONS

Add all ingredients to pot. Bring to a boil, then reduce to a simmer until all the water is absorbed. Top with almond butter, sliced bananas and sprinkle of cinnamon. 

Happy (early) St. Patty's Day! I'm not Irish, but having an excuse to celebrate mid-week is definitely cool with me. Especially since it's a distraction from finals week insanity!

Green beer is unfortunately not part of my St. Patrick's celebrations as I can't tolerate the gluten. So, I've come up with  green pancakes for gluten-free festivities!

These pancakes are not the thick and fluffy pancakes of your youth- no carb overload or feeling heavy after breakfast. As they are a bit thinner, I suggest stacking them, then drizzling with honey or syrup and banana. 

The Lumineers- Ophelia

INGREDIENTS

1 tablespoon coconut oil, melted
1 large egg
1 banana, ripe and mashed
1 handful spinach
¼ cup oats*
¼ cinnamon
¼ baking powder
dash of nutmeg
dash of salt
Optional toppings: Sliced banana, honey, almond butter

*Note: If dealing with intolerance or celiac disease, be sure to purchase certified gluten-freee oats

INSTRUCTIONS

Add oats to food processor. Blend until they reach a powder-like consistency with no chunks. Set oat flour aside. Add all wet ingredients and spinach to a food processor and blend until smooth. Add oat flour, spices and salt to the wet ingredients and pulse until smooth. Preheat a large sauté pan or griddle on medium heat.  Using a cookie scoop or large spoon, drop 2-3 tablespoon scoops of batter onto the cooking surface.  If you’re using a sauté pan, jiggle the pan a little to spread the batter out farther.  Cook until the edges look done and gently flip the pancakes over and cook a few minutes more. Serve with sliced bananas and drizzled honey or syrup. Optionally, spread almond butter on the pancakes. 

Gluten free chocolate cupcakes with peanut butter frosting- because it's my birthday! These cupcakes are rich and decadent- they may be gluten free, but they definitely are not a health food. A major rule in nutrition is the 80/20 rule: 80% of your diet should be from whole, healthy, balanced foods, and the other 20% can be from your treats. These cupcakes definitely fall into to the 20%, but damn, they are so worth it. 

I used to have a baking business called Sweet Escape- I would sell mini cupcakes at farmers market's and also bake for private events. Peanut butter and chocolate was always one of my favorite flavors, and was a big seller. When I stopped eating gluten & dairy, I knew I had to figure out how to replicate the cupcakes in a form I could eat. I'm happy to say that these cupcakes are actually more delicious than their gluten and dairy-containing counterparts. 

I recommend making these as mini cupcakes if you are able to- the frosting-cake ratio is much better than with normal sized cupcakes. That being said, you can absolutely make them normal sized, or even as a cake, you'll just need to adjust baking time accordingly. 

BØRNS-10,000 Emerald Pools (thanks to my brother for this one!)

INGREDIENTS

Cupcakes:
2/3 cup white quinoa
1 1/3 cup water
1/3 cup almond milk + 1/4 cup almond milk (divided)
4 large eggs
1 tsp vanilla extract
3/4 cup butter or margarine, melted and cooled
1 cup white sugar
1 ¼ cup cocoa powder
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt

 Icing:
¼ cup butter or margarine, softened
1 cup peanut butter
2.5 cups icing sugar
1 tsp vanilla extract
¼ tsp sea salt
¼ cup milk**
Optional toppings: chopped crushed peanuts and melted chocolate for drizzle. 

** Note: Milk is used for the peanut butter frosting, which makes these not entirely dairy-free. I've experimented with both soy and almond milks and both of them make the icing congeal into a blobby mess (not pretty!). Feel free to try other non-dairy milks if you'd like and let me know how they work out. 

INSTRUCTIONS

Preheat oven to 350 F. In a medium pot, bring the quinoa and water to a boil, then cover and reduce to a simmer. Let simmer for 15-20 minutes until all the water is absorbed, then turn off heat and fluff with a fork. Add 2 cups of the cooked quinoa, 1/3 cup almond milk, eggs, vanilla extract and butter to a blender and blend until smooth- you shouldn't see any lumps of quinoa. In a large bowl, whisk dry ingredients together. Add the liquid combination and whisk until combined, then add another ¼  cup almond milk and whisk again. Line a muffin tin with cupcake liners, and scoop batter into tins to about 2/3 of the way full. For minis, bake for 7-10 minutes until an inserted toothpick comes out clean. For regular size, bake 15-20 minutes. For a cake, bake 20-30 minutes. 

Icing:
Beat butter, peanut butter, vanilla and salt until combined. Slowly beat in icing sugar and milk, and beat until light and fluffy. Pipe onto cooled cupcakes. Optionally, top with chopped peanuts and melted chocolate drizzle. 

This smoothie is SUCH a treat in the morning: it tastes like you are drinking a milkshake for breakfast! Of course, this smoothie is far from a milkshake: low sugar, vegan, and a ton of nutritional boosts from the spinach, cacao and maca. 

For this smoothie I've used a mix of cacao and Activate, an awesome superfood powder from Harmonic Arts. Activate has cacao, maca and a blend of mushrooms which tastes just like cacao with an extra boost. Mushrooms are fantastic to add into your diet: they act as "tonifiers" for your immune system. This means that they support your immune system when it needs to be revved up, but they also assist in down-regulating your immune system when it no longer needs to be hyper-activated. The maca also provides an energy boost- sometimes I skip my morning coffee if I'm having this smoothie!  If you have mushroom powder or maca, you can add that in by itself as well.

I use cacao in this recipe, but you can substitute for cocoa- their tastes are very similar. Cacao is a less processed form of cocoa, and contains magnesium, iron and fibre (even more reasons to have chocolate for breakfast! ;))

*If you don't have Activate, you can just double the cacao.

Vance Joy- Mess is Mine

INGREDIENTS

1 cup almond milk
½ frozen banana
1 cup spinach
1 heaping tbsp cacao (or 2 if not using Activate)
1 heaping tbsp Activate
1 scoop vanilla protein powder (I use Genuine Health Fermented Vegan Protein)
4-5 ice cubes

INSTRUCTIONS

Add all ingredients to blender and blend until smooth. If you don't have protein powder, add an extra half banana.

Disclaimer: Information can be empowering, but we all have unique health profiles and needs. Health-related information contained in this post is intended to be general in nature and should not be used as a substitute for a visit with a Naturopathic Doctor. The advice is intended to offer only a general basis for individuals to discuss their medical condition with their health care provider.  Always consult your licensed Naturopathic Physician.

Hummus and I go wayyyyy back. Specifically, to a sixth grade party to celebrate the end of our Greek History unit  (I was dressed as Hera). As a child, I was a pretty picky eater, so I was shocked by how much I liked that "weird beige dip". Hummus has been a staple in my diet ever since.

Hummus is made from chickpeas, a fantastic vegetarian source of protein and also a huge amount of dietary fibre, necessary for proper digestion. They also has potassium, magnesium and B6.

It's a great meal, or snack, or whatever you need it to be. Take it anywhere for a dip for veggies, pita or crackers, or on sandwiches or wraps in place of mayonnaise. 

I love to experiment with my hummus, but this one is my tried-and-true recipe that I always come back to. 

Zion I- Coastin' ft. K. Flay

INGREDIENTS

1 can chickpeas (19 oz)
3 cloves garlic, minced
3 tbsp tahini*
3 tbsp fresh lemon juice
1 tbsp olive oil
1 tsp cumin
2 tbsp water
salt and pepper to taste

*Note: Tahini can be replaced with peanut butter

INSTRUCTIONS

Drain the liquid from the chickpeas and rinse them in water. Drain in colander. Add all the ingredients to a food processor or high powered blender and blend until smooth. Store in the fridge.

Disclaimer: Information can be empowering, but we all have unique health profiles and needs. Health-related information contained in this post is intended to be general in nature and should not be used as a substitute for a visit with a Naturopathic Doctor. The advice is intended to offer only a general basis for individuals to discuss their medical condition with their health care provider.  Always consult your licensed Naturopathic Physician.

Peanut butter and chocolate: what dreams are made of. For real, I love making desserts out of these two! 

I had a ton of ideas for Valentine's Day desserts, but decided on this one because it's just so easy. It's one of those desserts that are extremely flavorful and impressive, but require almost no effort on your part. 

The secret ingredient in this mousse is tofu, but I promise you can't tell! The tofu makes the mousse extra creamy and decadent without the use of dairy. Tofu and peanut butter together also deliver a good source of protein. The digestion of protein in combination with sugar minimizes the spike in blood sugar that usually follows sugar consumption. Less spiking of blood sugar= no post-dessert crash. Happy Valentine's Day, indeed!

Glass Animals- Gooey

INGREDIENTS

For the mousse:
150 g soft tofu (half of a normal sized package)
½ cup natural peanut butter
½ tsp vanilla
1.5 tbsp honey or agave
pinch of salt

For the chocolate topping:
¼ cup dark chocolate, chopped
1.5 tsp coconut oil

INSTRUCTIONS

Add all mousse ingredients to blender, and blend until smooth. Pour into small jars or ramekins and place in freezer. In a small saucepan, melt dark chocolate and coconut oil together over medium-low heat until smooth. Remove peanut butter jars from the freezer and spoon 1 tbsp of chocolate over each jar. Quickly swirl the jar so the chocolate covers all of the mousse. Cover and refrigerate until serving (at least 1 hour). Sprinkle a pinch of sea salt on top of the chocolate before serving. 
 

Disclaimer: Information can be empowering, but we all have unique health profiles and needs. Health-related information contained in this post is intended to be general in nature and should not be used as a substitute for a visit with a Naturopathic Doctor. The advice is intended to offer only a general basis for individuals to discuss their medical condition with their health care provider.  Always consult your licensed Naturopathic Physician.

Smoothie booooowls!! Like eating ice cream for breakfast. Normal smoothie ingredients are blended with less liquid than usual, so you can eat it with a spoon. So delicious, and a nice alternative to a smoothie- sometimes I get tired of "drinking" my breakfast.

There's so many options for topping your smoothie bowl. My go-to is granola, hemp seeds, fresh berries and sliced banana. You can do whatever you like, though: oats, coconut, any seeds you like, any nuts, any fresh fruit! I once topped it with rice krispies when I was out of granola, and it was amazing too (like feeding my inner child). If you're interested in making your own granola for topping, I'm really liking Cinnamon Bun Granola from Oh She Glows right now. 

The gorgeous pink color from the beets makes this a great Valentine's Day breakfast. Make it for that special person or treat yourself! 

Asher Roth- Tangerine Girl

INGREDIENTS

1 cup raw beet, peeled and chopped into small cubes (about 1 medium beet) 
½ cup frozen raspberries
½ frozen banana
½ cup almond milk
1 tbsp chia seeds

Optional Toppings: sliced banana, fresh berries, granola, chia seeds, hemp seeds, slivered nuts, coconut. 

INSTRUCTIONS

Add all ingredients except toppings to a high-powered blender. Blend, using a spatula to stir if the blender sticks. It should be pretty thick. When smooth, pour into a bowl and top with whatever toppings you want!

Avocado toast is a longtime favorite of mine, the most simple but delicious breakfast/lunch/dinner/snack. Avocado is a great source of healthy fats, which your brain needs for proper functioning. Paired with toast and just a hint of spice, it'll keep you satisfied all day long! 

There's a ton of variation with avocado toast; this is my version. Feel free to play around with adding coconut oil or butter, maybe get crazy with some goat cheese. 

Edward Sharpe & The Magnetic Zero- All Wash Out (Löwenherz Bootleg Edit)

INGREDIENTS

1 slice of bread, lightly toasted (My favorite gluten free bread is the Rustic Loaf from Lemonade)
1/2 ripe avocado
1 garlic clove, smashed
1/4 tsp red pepper flakes (optional)
salt, pepper to taste
1 poached egg (optional) 

INSTRUCTIONS

Gently rub smashed garlic clove over the toast, then discard garlic. Be careful not to leave any chunks of garlic on the toast. Thinly slice the avocado and place on top of toast. Sprinkle with salt, pepper and red chili flakes. If adding an egg, place the poached egg on top of the avocado and lightly salt and pepper the egg as well. 

This is one of my go-to dinners, especially when I'm in a rush. It's also great when I'm running low on groceries because it's such a flexible recipe.  If you prefer rice over quinoa, replace the quinoa with brown rice. If you are vegan, use soft tofu instead of eggs. You can use whatever vegetables you have on hand, and you can increase the amount of veggies if you like those too. I've made this when I only had spinach and carrots, and it was just as good as when I had four or five different veggies. It's like a Choose Your Own Adventure.

Kale, as you might have guessed, is one of my favorite foods. I love it because it is versatile, satisfying as well as delicious. Kale is more than that, though: the nutritional profile for kale is incredible. In 1 cup of raw kale, you get 206% of your daily Vitamin A, 134% of your Vitamin C, and 684% of your Vitamin K. All of this for only 33 calories! 

Alt J- Hunger of the Pine

INGREDIENTS  

2 tbsp fresh grated ginger
2 cloves garlic, minced
¼ tsp red pepper flakes
1 tbsp olive oil
1 cup vegetables- grated carrots/ diced bell pepper/ broccoli chopped fine, your choice (or all three!))
3 cups thinly sliced greens- kale or spinach
2 cups cooked quinoa
¼ tsp fish sauce (optional)
2 eggs or ½ package soft tofu
2 tsp soy sauce
Half a lime
salt and pepper, to taste

*Note: Soy sauce does contain gluten, so if you're gluten free, sub for GF soy sauce or tamari

INSTRUCTIONS

Add ginger, garlic, red pepper flakes and olive oil to the centre of a large saucepan and heat on medium until fragrant and lightly golden. Add the vegetables and greens to the pan with 2 tbsp of water, and cook until the greens are soft and the water is absorbed. Add quinoa and mix everything together. With the heat still on, push the quinoa/veggies to the sides of the pan, creating a well in the centre. If using fish sauce, add fish sauce to the well. If using eggs, crack eggs into the well and begin to scramble within the well. If using tofu, add the tofu and scramble the tofu in the well. Once the eggs are cooked through or the tofu is fully scrambled, incorporate into the rest of the quinoa/veggie mixture. Pour soy sauce over top and add salt and pepper to taste. Squeeze lime over rice just before serving.

Disclaimer: Information can be empowering, but we all have unique health profiles and needs. Health-related information contained in this post is intended to be general in nature and should not be used as a substitute for a visit with a Naturopathic Doctor. The advice is intended to offer only a general basis for individuals to discuss their medical condition with their health care provider.  Always consult your licensed Naturopathic Physician. 

I'm all about treating naturally, and this tea is my first line of defence against colds. It's a little spicy and a lot delicious, which makes it a medicine I love to take. 

This tea is full of immune boosters, so don't be afraid to drink it any time you feel under the weather. You can drink it when you're healthy as a preventative measure too! The ingredients in this tea are anti-bacterial, anti-inflammatory and can be soothing for throats, too.  If you have access to dried Reishi mushrooms (commonly found in health food stores), add some to your tea for an even bigger immune boost. Ginger is a great digestive aid, so you can drink this tea for sore stomachs as well. 

When I'm sick, I usually need some extra encouragement to get through the day- Ben Howard is the best for this.

Ben Howard- Keep Your Head Up

INGREDIENTS

1 tsp fresh grated ginger
1 slice lemon
1 tsp honey, or to taste
boiling water
(optional) 2 slices dried Reishi mushroom

INSTRUCTIONS

Add ginger and honey to a mug. Squeeze the slice of lemon into the mug, then add the slice to the mug. Pour boiling water into the mug, stir, sip.
 

Disclaimer: Information can be empowering, but we all have unique health profiles and needs. Health-related information contained in this post is intended to be general in nature and should not be used as a substitute for a visit with a Naturopathic Doctor. The advice is intended to offer only a general basis for individuals to discuss their medical condition with their health care provider.  Always consult your licensed Naturopathic Physician.

As a chocolate enthusiast, I've tried many gluten-free brownie recipes. There are lots of great ones out there, especially black bean brownies. However, I've found that when the brownie craving hits, I don't always have black beans in my pantry. Sometimes, when you're having a lazy movie night in your pajamas, running to the grocery store is just too much work. 

That's why I love this recipe. It only has 6 ingredients, all of which I usually have laying around, for an easy and quick chocolate fix. You can use what ever you have on hand- peanut butter, almond butter, anything goes! It's also vegan and sweetened almost entirely by natural sugars. 

It's a healthier version of your favorite brownies, with the same deliciousness. Win! 

Update: This recipe was added to the Naturally Sweetened feed by Feed Feed! Check it out here :)

Asaf Avidan- One day/ Reckoning Song (Wankelmut Remix)

INGREDIENTS

2 ripe bananas
1 cup almond butter (or peanut butter, or wow butter)
1 tsp vanilla
4 tbsp cocoa powder
3 tbsp almond milk or milk of your choice
1 cup dark chocolate chips
¼ tsp salt

INSTRUCTIONS

In a food processor, blend everything but the chocolate chips until the batter is smooth. Add the chocolate chips and pulse until incorporated. Pour batter into greased square pan. Bake at 350 for 12-15 minutes. 

*Note: As the brownies rely on the sugars from ripe bananas, make sure you actually use ripe ones! Green bananas won't give the same sweetness. 

Om nom nom! This popcorn reminds me of movie marathons, excessive amounts of tea, big fuzzy blankets and great friends.

The nutritional yeast adds a rich, satisfying taste to this popcorn. You won't miss the butter! You can check out some of the amazing things about nutritional yeast here. 

It's so important to take time to relax and de-stress from our busy lives. Kick back, relax, watch a movie, and eat some damn delicious popcorn.

Sam Smith ft. A$AP Rocky- I'm Not the Only One

INGREDIENTS

4 cups popped popcorn
2 tbsp coconut oil, melted
4 tbsp nutritional yeast
(optional) 1/4 tsp cayenne pepper
sea salt, to taste, about 1/2 tsp

INSTRUCTIONS

Stir 2 tablespoons nutritional yeast into the coconut oil. Pour the mixture over the popcorn and shake so it spreads well. Add the remaining nutritional yeast, salt and cayenne pepper and toss until evenly coated.