Breakfast Cookies


I’m so excited to share this recipe. Not only are these breakfast cookies so delicious and satisfying, but they are packed with plant-based protein and free of refined sugar to keep your energy levels constant all morning long. They also freeze so well (…if any last).



1 cup amaranth flour

1 cup almond flour

2 ripe bananas

1 cup blueberries

2 eggs (or vegan egg: 1 tbsp flaxseed meal + 2.5 tbsp water)

4 tbsp maple syrup

3/4 cup chopped pecans

1/3 cup flax seeds

1/4 cup oats

1/3 cup almond butter

1 tsp baking soda

1 tsp cinnamon

Preheat oven to 350F. Mash bananas in large bowl then add maple syrup, almond butter, eggs and whisk together. Once combined, whisk in amaranth flour, almond flour, chopped pecans, flax seeds, oats, baking soda and cinnamon, then fold in blueberries. Finally, scoop large cookies onto a parchment-lined baking sheet. Bake for 15-20 min or until golden brown.




Turmeric Cashews

E7F89780-43DA-4290-A4D7-622FBD886675These turmeric cashews are soo tasty, full of good fats and have lots of anti-inflammatory effects. In order to activate the effects of turmeric in your body, it’s important to pair it wih pepper. Don’t let the turmeric and pepper scare you though – the fresh ginger and Himalayan salt make them an addictive snack! I like to make a batch on Mondays to keep on hand for the rest of the week when I’m in need of a healthy snack on the go.


1 cup raw cashews
2 tablespoons melted coconut oil
1 teaspoon grated fresh ginger
1/2 teaspoon turmeric
1/4 teaspoon pink Himalayan salt
fresh black pepper to taste

Combine all ingredients in medium sized bowl and whisk together. Spread cashews on a parchment-lined baking sheet. Bake in oven at 350*F for 15-20 min. Let cool for 5-10 min & enjoy!





Chocolate Avocado Mousse

This is my go to guilt free treat I whip up when I get those chocolate cravings. It’s so rich and creamy, you would never guess it’s healthy PLUS it’s incredibly easy to make! You can’t go wrong.

Sometimes I’ll make a batch of it and just keep it in my fridge for a few days (if it lasts that long). It’s also a great dessert to make for hosting a dinner since it keeps well in the fridge and tastes best served chilled.



(Yield: 4 servings)

2 ripe avocados

1/4 cup almond or coconut milk

1/2 cup cocoa powder

3 tbsp pure maple syrup

1 tsp pure vanilla extra

pinch of salt

Scoop out 1 avocado into blender to start. I add 1 avocado first because I find it mixes better. Add almond or coconut milk, cocoa powder, maple syrup, vanilla, salt and blend. Add the second avocado and blend until silky smooth. Enjoy right away or put it in the fridge to chill. I love topping it with either some fresh bananas, strawberries, or shredded coconut.






Buckwheat Banana Pancakes

There are few foods as comforting as pancakes.  My dad used to make them for my brother and I every Sunday morning when we were younger.  Except his pancakes were made with white flour, white sugar and milk.

When I found out I had an autoimmune disease in highschool, I had to eliminate all of the trigger foods from my diet (gluten, dairy, sugar).  These “trigger foods” cause inflammation in the body which cause autoimmune diseases to flare up.

Fast forward many years later, I’ve slowly been able to incorporate grains back into my diet in small, gluten free amounts.  I have tried many pancake mixes as well as different flour blends and these are by far my favorite. These pancakes are made with a mix of buckwheat flour and ground oats.  They are super fluffy and light and you really wouldn’t know they were gluten free.


1 cup of gluten free rolled oats

1/2 cup of buckwheat flour

2 eggs

2 ripe bananas

2 tbsp of almond milk

1/2 tsp of baking powder

1/2 tsp of baking soda

1/2 tbsp of coconut oil


  1. Combine all ingredients in a blender
  2. Blend on medium high speed for 1 minute
  3. Heat a non-stick or cast iron pan and add some of the coconut oil
  4. Place two spoonfuls of the batter into the pan
  5. Once you see bubbles forming on top of the pancakes, gently flip
  6. Store in a preheated oven until you’re ready to eat

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Homemade Vanilla Bean Almond Milk

I stopped buying pre-made/packaged almond milk a few years ago.  Conveniently around the same time I invested in a Vitamix. Store bought almond milk contains thickeners and emulsifiers such as carrageenan which are not the healthiest.  If you own a blender I highly recommend you set aside time each week to make your own.  You can add it to smoothies, make lattes or enjoy on it’s own.  Because there are no emulsifiers it will tend to separate in the fridge so you will need to shake it before using.


1 cup of soaked almonds

4 cups of water

2 dates

1/2 vanilla bean

pinch of salt

  1. Rinse the almonds well with cold water
  2. Place the almonds in a bowl and cover with water.  Soak over night or 8-10 hours minimum
  3. Drain and rinse the almonds and transfer to your blender.
  4. Add 4 cups of water, 2 dates and half of a vanilla bean and salt
  5. Blend on high for 1 minute
  6. Slowly pour the mixture through a nut milk bag over a bowl.  Squeeze the bottom of the nut milk bag until all the liquid is separated from the almond meal.
  7. Transfer to a 1 L mason jar and keep in the fridge for up to 4 days.

Matcha Matcha Match

Matcha has been in my life for years and quickly became a morning staple due to all of the health benefits.  It’s rich in antioxidants, boosts your metabolism and tastes amazing. I absolutely can not drink coffee because it makes me super jittery and anxious so this has been my alternative.  There are two types of matcha, culinary grade and ceremonial grade.  For drinking purposes, always go with the ceremonial grade.  It’s less bitter and has a different flavor profile than culinary grade.  There’s a pretty large price difference between the two so for baking or smoothies I usually use culinary grade which has the same health benefits and is still a high quality tea it’s just slightly more bitter.  Ceremonial grade matcha is meant to be consumed without added sweeteners or milks.

On my recent trip to Montreal, we were lucky enough to stumble upon a family owned tea and spice shop in the Jean Talon market.  We met one of the daughters who is in charge of all the teas and her knowledge on the subject is incomparable. She studied tea in China for 6 years and now imports all of her teas from China and Japan.  If you ever find yourself in Montreal you must stop by.  This shop is magical.  I ended up purchasing some matcha which you can also buy online.

I also drink ceremonial grade DoMatcha which you can purchase here.

For those that don’t know, matcha is made from grinding up the whole green tea leaf.  So you are essentially getting the entire benefits of consuming the whole leaf compared to steeped green tea.

You can read up on all of the health benefits here.


Truffle Risotto

Although not the most nutritious of meals, truffle risotto has to be my all time favorite.  I’ve made it well over twenty times and I would have to say the key to making this dish perfect is patience.  It’s not something that you can just put on the stove and come back to when it’s ready.  It requires constant attention and effort.  That’s probably one of the reasons why I enjoy making it so much.  You get to put love into it.  And the constant stirring for 40 minutes is actually meditativeWho knew?


Serves 4-6

1 1/2 cups of Arborio rice

5-6 cups of chicken stock

1/2 cup of dry white wine

2 cups of assorted mushrooms

1 large white onion

2 tbsp of butter divided

1 tbsp of olive oil

1/2 cup grated parmesan

truffle oil

Parsley to garnish

  1. In a pot, add the chicken stock and bring to a gentle simmer
  2. In a separate large saucepan, add the olive oil and sauté the onions until translucent.
  3. Add the mushrooms and 1 tbsp of butter and sauté until golden brown
  4. Add the arborio rice and stir for a few seconds.
  5. Add the wine and stir for about 1 minute until most of the liquid is absorbed
  6. Slowly add the chicken stock to the rice, one ladle at a time making sure the liquid gets absorbed before adding more
  7. Stir constantly between ladles of stock to make sure it all gets absorbed.  Repeat this process until the rice is tender.
  8. Add the remaining butter, parmesan and drizzle with truffle oil (start with a very small amount of oil as it can be very strong)
  9. Garnish with grated parmesan and fresh parsley