SNICKERDOODLE cause I’m not QUITE there yet with pumpkin😆

Happy Thursday friends, I’m flooding your feed with my NEW SNICKERDOODLE CHEESECAKE. So far all the cheesecakes I’ve ever made have been raw and this here beauty is baked. So far baked is winning. The texture is outta this world and for Autumn I’m going to be making several flavours.

The recipe is live and I’d love a visit if you want this kick butt recipe! *Swipe up in stories👆🏼

 SNICKERDOODLE cause I’m not QUITE there yet with pumpkin😆

STUFFED TOMATOES for dinner because tomatoes🍅 My moms garden is bursting with gorgeous big perfect tomatoes and this vegan recipe was the perfect way to use up a few. Oh and lucky me I get to take a bunch home with me. Plus, kale, beans, onions, beets, zucchini… don’t be jellyyyyy🌿🌿

Slice 1/2 inch top off tomato. Set aside. Use a sharp edged spoon to scoop out inside being careful not to pierce the flesh. Reserve 1 cup of flesh and cut into small pieces. Season inside the tomato with salt and turn upside down to drain. Preheat oven to 350. Grease a baking dish that fits your tomatoes. Heat pan with olive oil and chili flakes. Add onion and garlic and cook until fragrant. Add mushrooms and cook down. Add in sausage, breaking apart with a wooden spoon. Season with salt and cracked pepper. Cook until sausage starts to brown. Transfer sausage mushroom mix to a bowl and add tomato flesh, oregano, parsley, rice and gently stir to combine. Check for seasoning. Spoon mixture into tomato up to the top creating a little mound for tomato cap to sit on. Don’t PACK it in otherwise tomato will split. Bake for 45 minutes.

Serve with garden greens and corn on the cob!

 STUFFED TOMATOES for dinner because tomatoes🍅 My moms

When chocolate meets sweet potatoes the result is truly mind-blowing. Add a little protein for extra oooomph and watch OUT. These brownies have it all my friends so *SAVE AND MAKE!!!

 PERFECT PROTEIN adrenal support protein powder (I love every they do). I am a very active gal so adding protein when I can makes a massive difference. This protein is elevated with Reishi, Ashwagandha and Vitamin C. It’s gluten-free, organic and plant-based. All the wins.

Make flax egg and set aside to gel for 10 minutes. Line a 9x9 baking dish with parchment paper.

In a large bowl add flax egg, banana, sweet potato purée and peanut butter. Use an electric hand beater to beat together. Add in salt, baking soda, maple syrup, coconut sugar and vanilla and beat again. Add in oat flour, protein powder and raw cacao. Beat on low until mixture is fully combined. Fold in chocolate chips reserving some for topping. Bake for 20-22 minutes.

Remove from oven, and sprinkle with sea salt. Wait for brownies to cook before slicing.

 When chocolate meets sweet potatoes the result is truly

More cottage grub. Honestly I’ve been having fun in the kitchen. I have almost all the tools (forgot my blender) I need but when produce is THIS fresh how can you got wrong?

My mom lives 20 minutes from here and her garden is insane👩‍🌾

 More cottage grub. Honestly I’ve been having fun in the

🌈CHICKN RAINBOW WRAPS🌈for the thank god it’s freakin friday win!!!

I created these wraps for a client and just loved them so much I had to share. I have made several different  rainbow wraps over the years but these have a boost of protein! I adore the spicy peanut sauce on the side (this sauce can be turned into  a noodle dish in a hot second), it’s just a perfect accompaniment to these summer rolls.

Working with rice paper can be tricky but I have a HOT TIP! Use two sheets instead of one for easier rolling. It holds the roll together WAY easier making your rolling party fun and enjoyable. Be warned, first roll (just like first pancake)can be a bit of a disaster but once you get the hang of it, smmmmmmooothe sailing!!!

Add everything but water into a bowl.  Stir to combine.  Add in water slowly until you reach your desired consistency. The thicker the peanut butter the more water you will need. Store extra in an air tight container for up to 5 days.

 🌈CHICKN RAINBOW WRAPS🌈for the thank god it’s freakin friday

Does food taste better when you’re on vacation? Or maybe it’s when someone creates it with love and intention and all you have to do is sit back and bask in its glory. Whatever the case, this curry was beyond delicious and even more so because of the storm that passed through while eating it.

 Does food taste better when you’re on vacation? Or maybe

The heat is on and I am THRILLED. Vacation is 2 days out and I am almost done all the things in order to fully and completely take the time OFF to reset, relax, read, and relish everything August has to offer.

Sharing my Prickly Pear chia pudding with you today cause with the heat who needs ovens or stoves? This cool dessert has legs so make a ginger batch and spread it out over a couple of days. I posted a reel a while back if you want to see the step by step🥰

Whisk everything together vigorously and place in fridge to set. Takes about 1 hour.

 The heat is on and I am THRILLED. Vacation is 2 days out

Pina colada chia puddings with freshly toasted coconut, figs and of course pineapple☀️ It’s gonna be a hot and sticky one today so I’m keeping it cooool for breakfast. I’m also thinking popsicles for later, who’s in?! Happy friYay everyone🍍🍍

 Pina colada chia puddings with freshly toasted coconut

Last Sunday we went to one of my favourite marches

D7500 and I must say I am very happy with how far I’ve come....

 Last Sunday we went to one of my favourite marches

yet and you’re vegan in Toronto you must be away or living under a rock😉 We got in tonight and it was ahhhhmazing. I think this is the first time in a verrry long time that I didn’t take a single picture of the food {I will be back with my fancy new📷 for that}.. The company

 def took precedence💕 I gotta say however that I am in love with the interior of this place and can’t WAIT to go back💗

 If you haven’t hear about @rosalindarestaurant yet and

Workout Wednesday starts with overnight oats. My body is soar AF from my rmt/accu/chiro yesterday but I know it will feel better once I move. These Wednesday mornings have become rather sacred to me. Strengthening places and spaces that needed attention but it’s more than that too. It’s time for me.. So in the bowl we have chia, oats, cinnamon, cherries and cashew milk and then I topped it off with all the goodies (mister was so excited to try this dragon fruit hopeful it would be pink😆).. Happy Wednesday lovers💗

 Workout Wednesday starts with overnight oats. My body is

Who’s ready for a bowl of soup? I made this gorgeous pot of my Curried Sweet Potato soup and it couldn’t have come at a better time! Holy Brrrrrrrrr...☃️ I posted this recipe on my blog but will give it to you here anyway cause I think you REALLY need it🤣

_foods Parmesan cheese(omg soooooooooo good!!) **heat olive oil, sweat onion, add garlic and spices. Sauté. Add splash of water to keep things moving. Add carrot and celery. Sauté for few minutes Add sweet potato and sauté for 3-4 minutes. Add can of tomatoes and water. Bring to a boil, reduce heat to medium. Allow to cook for several minutes before adding in red lentils and chickpeas. Cook 15 minutes more before adding spinach and kale. Check for seasoning. Grate cheese into soup. Enjoyyyyy! .

 Who’s ready for a bowl of soup? I made this gorgeous pot of

Post yoga smoothies all around! So nice to see you

 💚 Great to have you on the mat and lovely to catch up💚 .

 Post yoga smoothies all around! So nice to see you

How do you feel about Chai muesli pancakes for breakfast? These bad boys are PERFECT for after yoga, working out or plain relaxing on a Sunday morning. I developed a super easy recipe using

1-1/2 cup non-dairy milk like cashew or almond milk

In small sauce pan add maple syrup and blueberries and bring to a simmer. Allow to simmer for several minutes as berries start to thaw. Once berries are soft, add in ground ginger and stir. Finally, add in chia seeds and stir to combine. Remove from heat and set aside to thicken.

In a large mixing bowl add dry ingredients and whisk. Add the wet one at a time stirring while you go until the dry ingredient are incorporated and everything is thoroughly mixed. Preheat large nonstick pan and spray with nonstick cooking spray. Use ladle to add batter to pan. Place approximately 5 fresh blueberries on each pancake. Once bubbles start to form, flip and cook for another minute or two. Repeat until all the batter is gone. Drizzle the chia ginger blueberry sauce on top of your freshly made pancakes.

 How do you feel about Chai muesli pancakes for breakfast?

As SOON as my mouth is healed I am whipping up a batch of these👆🏼👆🏼👆🏼taking me back to a similar treat my grandma used to make. Can’t WAIT to try them

 As SOON as my mouth is healed I am whipping up a batch of

I saw peaches and couldn’t help myself. I also saw

_ca peach and maple pecan ice cream and simply said life is too short to not.. Peach and blueberry crisp with ice cream is pure summer people. Pure summer🍑💙

 I saw peaches and couldn’t help myself. I also saw

All of the breakfast for me😊Who doesn't love granola I ask you? 🍓 🍓 🍓 ....

 All of the breakfast for me😊Who doesn't love granola I ask

Not sure a bowl of oats can express how damn happy I am that it’s Friday but you’ll just have to trust me, I am very happy it’s Friday☺️ Today I get to workout, go for a bike ride, teach yoga and then head north to shoot a friends wedding. Feeling hell yeah blessed for the opportunities, the hard work, the dedication and above and beyond anything, my sobriety. Without it, I wouldn’t be tapping away on this phone or doing ANY of these amazing things. Happy FriYAY!!! .

 Not sure a bowl of oats can express how damn happy I am

Today is a big day for me. I have been booked by a client for food photography and I am over the moon. I have been working on my craft for years but only a year with my camera. This is something I love doing. It never feels like work. I also love teaching with all my heart and am so VERY blessed to have found a few things in life to make my heart sing💗Speaking my hopes and desires into existence has been part of my work and am grateful to be here to watch it unfold✨This mornings breakfast is pink chia parfaits with the most gorgeous raspberries and wild blues. I layered them with

 coconut yogurt and my latest batch of granola. YUM💗 .

 Today is a big day for me. I have been booked by a client

I received exactly what I asked for yesterday... and this is breakfast this morning😁 The mister made these delightful vanilla baked donuts with strawberry coconut cream last night and I wanted to wait for the morning light to snap a pic. I’m one fortunate gal... 🌷💗🌷🌷💗🌷💗💗🌷💗

 I received exactly what I asked for yesterday... and this

All the pasta all the time, am I right?? I simply cannot get over how amazing our walnut tofu meat is. I love adding it into tomato sauce to create THE BEST vegan bolognese out there. I feed it to non-vegans and they are always super impressed. Well why wouldn’t they be? It’s simply GOOD FOOD🍝

 All the pasta all the time, am I right?? I simply cannot

Inspiring my own damn self this am🤣Pulling this out of the can for toast Tuesday as I drink coffee and eat a banana😂 These toasts were a whole lot of awesome. Why choose when you can have it all🧡🧡

 Inspiring my own damn self this am🤣Pulling this out of the

.green this am and made some raspberry chia jam for our morning oats❤️ So good... .

No day off for this one but perhaps you get one? Meet me for 3 offerings

 Taking my lead from the amazing @kito .green this am and

Happy Cinco de Mayo!! Snacking game is on point over here. I made a wee nacho nosh with black beans, cherry toms, 🍉radish, pea shoots and

 cheddar cheese strands! This cheese is plant-based, gluten-free, soy-free and melts like a dream. I tried the mozzarella on a pizza and omg, so good. Delicious MELTY vegan cheese is hard to find so when you find one ya gotta share it🧀 Happy Snacking my friends! .

 Happy Cinco de Mayo!! Snacking game is on point over here

🍎Apple pie overnight oats. Now all I have to do is go workout and then I get to eat it😁To a large measuring cup I added 1/2

chia seeds, 3/4c my cashew milk, 1heaping tsp cinnamon, 1/4tsp

vanilla and 1/2 a small diced local Macintosh🍎 This morning I topped it with

 true cinnamon. I had a couple of bites and wowza, we have a winnner🍁

 🍎Apple pie overnight oats. Now all I have to do is go

So yesterday like all the days I was craving cookies. I decided to whip up a batch of

 Life Changing Tahini Chocolate chip cookies but I made them vegan. So damn good and such an easy recipe to modify when needed. I love trying my friends recipes! To my fellow creators, do you? We are forever evolving and learning. I lean on you so that I can become a better version of me. That’s what this platform (for me) is all about🍪 I have met some incredible people on here, super grateful this morning. What are you grateful for today?

 So yesterday like all the days I was craving cookies. I

I love being away. Like really love it but I also really miss my kitchen and can't wait to create my bowls, plates and smoothies. Going away makes you appreciate what's in front of you on the daily. Like this beautiful bowl of my granola, cashew milk and nut butter... yum💛

 I love being away. Like really love it but I also really

 You had me at popcorn & pasta ---V&GF @woodlotrestaurant 

Perfect bowls for Valentine’s Day lunch or dinner💓 There’s a whole lotta yum packed in here so let’s dig in.. Sumac and chilli roasted carrots, roasted tofu, garlicky shrooms, quinoa,  wilted kale with apple cider vinaigrette, watermelon radish and fresh tahini sauce. Can I just say that tahini sauce needs to go on everything? Hot damn it’s good.

I warmed the curly kale ever so slightly in the microwave and it softened so beautifully making it so much easier to digest and chew💚

 Perfect bowls for Valentine’s Day lunch or dinner💓 There’s

This is exACTLY what the doctor ordered. Homemade vegan pho for the freaking win🙌🏼 The mister followed

 recipe and it turned out amazing. All of the herbs (basil, cilantro and mint), bean sprouts, shiitake and enoki 🍄using his homemade broth... all the goods.. just look at that colour🍜

 This is exACTLY what the doctor ordered. Homemade vegan pho

Post yoga breakfast made by me😁 So nice to have a little kitchen here in San Jose

to whip up breakfast. Yesterday we found all of the things..cinnamon, oats and granola from

 Post yoga breakfast made by me😁 So nice to have a little

Happy Canada Day to all my fellow🇨🇦 It’s going to be a hot one! For all of us who are lucky to have strawberries (any berry will do) on hand do I have the perfect treat for you! Strawberry and raspberry popsicles🤤

These treats could be made with any berry you happen to have fresh or frozen. They are glutenfree, vegan and made with my friend Lizi’s

 date paste recipe, but maple syrup will do just fine.. Enjoy the holiday and stay safe ppl🇨🇦

~~blend in high speed blender, pour into moulds and freeze at least 5 hours🍓