You know when you have a idea/craving and can’t stop until it’s satiated? Well that’s been me for days as this new STICKY POMEGRANATE CAULIFLOWER bubbled away in my brain. Last year I created a blood orange tofu and as it was so good I decided to duplicate it but also make it entirely different haha. Make sense? Ya me neither. Here’s the deets for my new creation and happy Monday for all y’all that have the day off!

Preheat oven to 400d. Add batter ingredients into a medium large bowl. Toss in cauliflower and coat evenly. Spread onto a parchment lined baking sheet. Bake for 30 minutes stirring every 10 to ensure even baking.

While Cauliflower is baking combine sauce ingredients into a small pot. Bring sauce to a simmer whisking constantly to thicken. Toss cooked cauliflower into sauce and gently toss to coat. Spread cauliflower onto baking sheet and cook for 10 more minutes.

Serve with rice and greens. Sprinkle with sesame seeds and green onion.

 You know when you have a idea/craving and can’t stop until

Sundays are for late starts, buckets of coffee and pancakes the size of my face. I used to be a stacker but now I’m all about making one huge pancake per person. Cast iron skillets are perfect for this technique. I was inspired to try after watching

. Consider me transformed. The pancake is crispy on the outside and soft and fluffy on the inside. I didn’t think I was going to be able to finish this until I did.

Heat a 8 inch cast iron skillet over medium high heat. Add a tbsp coconut oil and enough batter to cover almost entire surface. Cover and reduce heat to medium. Let Cake cook for 3-4 minutes. Turn once the bottom is browned and sides are crispy. Don’t think about it, just go for it. I topped my pancakes with peaches, blues, granola and maple syrup.

 Sundays are for late starts, buckets of coffee and pancakes

🌽Still looking for away to use up corn!? Look no further then my YELLOW CHANTERELLE MOREL CORN LINGUINE. I created this pasta for my monthly blog post called SIMPLY PASTA on

.  I’m still drooling🤤I’m a major fan of mushrooms and the morels and chanterelles mixed with the corn is a game changer.

1 pound (ish) yellowfoot chanterelles sliced (leave small ones whole)

2 cobs corn kernels removed (reserve cobs for corn stock)

Bring a large pot of salted water to a boil.  Cook linguine till al dente and reserve pasta water.

While pasta is cooking, heat a large pan with olive oil and chili flakes.  Add onion to pan and cook for 2-3 minutes.  Add garlic and chanterelles.  Cook until mushrooms start to soften and add morels.  Add a splash of pasta water, season with salt and pepper and toss to combine.  Add in peas, corn and chickpeas, season again.  Once pasta is cooked toss into pan, add ¼-1/2 cup pasta water and some vegan parmesan to emulsify and toss to incorporate.  Finish with olive oil, vegan parmesan and microgreens.

Transfer into pasta bowls and sprinkle with flaky salt, cracked pepper and chili flakes.

 🌽Still looking for away to use up corn!? Look no further

The simplest of dinners but PACKED with flavour. Tried something a little different with my tofu yesterday and it’s a win so wanted to share. I generally don’t coat my tofu in anything but I wanted the sauce to slightly thicken once it hit the tofu. It worked like a dream.

>Press tofu for one hour and pat dry. Cut into desired shapes (love the little rectangles here👆🏼) and sprinkle arrowroot over them. Toss to coat evenly. Whisk sauce ingredients in a small bowl. Heat 2 tbsp olive oil in a nonstick pan (I find that’s key so you aren’t fighting with sticking tofu). Place tofu gently into pan browning on each side. Pour sauce into pan. Allow sauce to bubble away turning tofu to coat. Remove from heat. Serve with, cooked rice, garlicky mushrooms, sliced cucumber(drizzled with sesame oil👌🏼), green onion and sesame seeds. Pour any excess sauce over rice.

 The simplest of dinners but PACKED with flavour. Tried

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

Do you pack well in advance or do you wait till the last minute?? Asking for a friend🙃 TMINUS 1 day until we head to the cottage for two very well deserved weeks on Charleston Lake with family, the sounds of loons, coffee on the deck, yoga on the deck and whatever else we feel like doing😌 I do plan on working on my website and cooking cottage grub but to me that’s FUN and relaxed and on my time.

AnyHOO can we talk about this pasta for a mo? I had frozen homemade cheese sauce squirrelled away in the freezer which was a huge win when piecing together this fridge clean out meal.

 Do you pack well in advance or do you wait till the last

If you are lucky enough to have today off perhaps you need a little brunch inspo🥞🍆 Yesterday I had a dear friend over for brunch and whipped up all the goodies. Eggplant bacon (see yesterday’s reel), pancakes, caramelized banana and a salted date caramel sauce tasted ridiculously good. Since everyone seems to have a fave pancake recipe I thought I’d leave you with my sauce cause you need this in your repertoire.

Soak dates in very hot water for 10 minutes. Drain the water and place in highspeed blender. Scoop 1/2 cup of whipping cream (I used

) into the blender and add remaining ingredients. Blend on high, adding more milk if mixture is too thick.

 If you are lucky enough to have today off perhaps you need

Spoiler alert >> these are the best chocolate chip cookies ever🍪 The brain child of me and my friend

 .. Chocolate Chip, Pecan and Cranberry cookies. The recipe is up on my blog for your making pleasure🍪

I don’t know about you but I LOVE a loaded cookie and this one is loaded. I played around with a variation of dates instead of crans (thanks for the suggestion T!) and walnuts instead of pecans (the misters favourite☺️)on a  previous post which I will be making again for years. Enjoy!!!! Link in profile, just look up cookies🍪🍪

 Spoiler alert >> these are the best chocolate chip cookies

Pre yoga oats. After an 11 hour sleep I'm breaking the fast with some yummy chocolate maca oats.  My body clearly needed to rest. Must rethink this schedule of mine for the new year. Manifesting only positive changes!  I just know it's going to be a great year❤️ Till then, oats, yoga, work and rest when I can! Happy Friday all😘❤️

 Pre yoga oats. After an 11 hour sleep I'm breaking the fast

I had to finish the box🥞🥞🤷‍♀️While I will try to never buy boxed pancakes again I have to say that second time round here did the trick. They were good! The fruit, granola and pumpkin seeds certainly helped as did the coconut nectar. Call me Canadian but nothing matches maple syrup🍁~~~

 I had to finish the box🥞🥞🤷‍♀️While I will try to never buy

I figured out what to do with the zucchini😊 This chocolate zucchini bread is as delicious as it looks. I always half the sugar in any recipe. I make cause I just don’t think it needs it am right?! This recipe is another winner from one of my faves

 I figured out what to do with the zucchini😊 This chocolate

So we got some shrooms today... actually, I can take zero credit (as I was teaching😌) except for the fact that I requested more mushrooms from

 morning market. The mister rode up to pick the best and the best he got!!! Just look at these beauties😯 Yellow and regular oyster, MORELS🤤, cauliflower and creminis... We are making soft polenta, roasted asparagus, rapini and allllll these shrooms sautéed in garlic... Almost too pretty to eat but eat them I will☺️

 So we got some shrooms today... actually, I can take zero

Kicking off smoothie Sunday with this purple powerhouse💜 When my friend

 And I get together magic ensues☺️ Going to her house is like walking into superfood heaven. We never have lots of time but we make the most of the time we have. Having her in my life has been such a gift and if you don’t follow her yet, get on it. We have two recipes to share but here’s number one!

 cauliflower rice (or steamed then frozen cauli for better digestion)

 almond milk, adjusted to desired consistency

Muesli has no added sugar and is vegan, low carb, paleo & gf.  It contains a mixture of contains seeds, coconut chips, nuts, coconut oil, and spices😊

 Kicking off smoothie Sunday with this purple powerhouse💜

Chia seed pudding for breakfast while we wait for our fresh batch of granola. The persimmons this year have been amazing!! Ripe and ready for eating.. oh and

 as I’m still working the antibiotics out of me.. happy sunday..

 Chia seed pudding for breakfast while we wait for our fresh

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

I get asked for recipes for my pasta dishes and I have a hard time sometimes pinning them into a recipe. Pasta is one of those dishes where riffing is 100% acceptable and creative license IS the goal. Here is my latest obsession. Roasted radishes, asparagus, pea shoots, walnut tofu meat, peas and zucchini. Tons o garlic, onion, olive oil, a couple chopped up sun-dried tomatoes in oil (adds so much depth of flavour). So good💞

I used 2 different types of radishes here..

Cut radishes in half, season with salt pepper and olive oil. Roast for 25 minutes, add a minced clove of garlic in final 5 minutes of roasting. So good!

 I get asked for recipes for my pasta dishes and I have a

If I had the choice I’d choose home cooked every single time❤️In the bowl... roasted mini butternut squash, crispy tofu, sautéed peas n onions, spinach, quinoa, poms and avo... The absolute bomb...

 If I had the choice I’d choose home cooked every single

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?

Dinner in a bowl.... my zonked body wants all of the things.. protein, fat, and veggies. And that it shall have🙌🏼------------

 Dinner in a bowl.... my zonked body wants all of the

Y U M💙💙💙 ----Getting ready for my trip to Kripalu!! Laundry, packing and all of the things... So excited for this weekend--- road tripping with my friend and teacher

to study and refresh my self with Todd Norian and friends... but first a little preyoga breakfast with all of my faves. Homemade granola, cashew milk, almond butter, flax, chia, hemp, blues and blood orange... too good. Off to class. Happy Hump🙏🏼----------

 Y U M💙💙💙 ----Getting ready for my trip to Kripalu!!

The greatest wealth is health, am I right? Taking my post yoga smoothie to my rooftop today. All the green, all the healthy stuff no compromise on taste. Green tastes good!!

 The greatest wealth is health, am I right? Taking my post

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

Channeling my inner Isabella Rossellini today while drinking my very green juice💚•••••••••

 Channeling my inner Isabella Rossellini today while

F R E N C H Toast🍓🍓🍓 is what's for breakfast....

recipe for basic French toast with a modification. Cashew milk instead of almond😊 I used my fave bread

coconut yogurt, pumpkin seeds and strawberries. Off to teach back to back. 12&1pm

 F R E N C H Toast🍓🍓🍓 is what's for breakfast

If you could taste this right now..... spinach, frozen banana, frozen strawberries, cucumber, ginger and avo smoothie. A little maca, and all the toppings. Perfect on this hot day after two classes... no rest for the wicked. Shower and then off to work😅--- Happy Friday peeps!

 If you could taste this right now..... spinach, frozen

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

Well not quite nothing, but a whole lot of something that makes me happy. Cooking, coffee, yoga, shopping, cooking, eating and snapping photos of the whole experience☺️ Happy Sunday💛

 Well not quite nothing, but a whole lot of something that

LINNER for the WIN. I eat at odd times to accommodate my wonky teaching schedule but I’d seriously eat this all day everyday if I could. I roasted a honeynut squash (fave squash ATM), tofu and boiled a little

_rummo, fried up some🍄and put it all on a BIG BOWL OF GREENS. Yum diggity😜

 LINNER for the WIN. I eat at odd times to accommodate my

I have made a few proclamations on this here feed about things that are “life-changing” and whether you agree or disagree is absolutely your prerogative but if you haven’t tried my BBQ TOFU, I’d say give it a go. A tofu dish that can change lives? A bit of a stretch but here we are😆

I also coated my brussel sprouts in the remaining BBQ sauce for this here bowl. Brussel sprouts took on a new life🤣

1 package extra firm tofu, drained and patted dry

1 1/2 tsp paprika1 tsp cumin powder  1 tsp chilli powder

Stir the rub ingredients together. Add tofu and gently coat.

Place parchment on cookie sheet and transfer tofu to sheet.

Roast 15 minutes, flip and roast again for 10 more. Coat with BBQ sauce and place back in oven for 5-10 minutes until caramelized.

 I have made a few proclamations on this here feed about

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🍝