Bad food gone good

I’m far too mentally all over the place in this moment for this post to have any direction…so we’ll call this more of a stream of consciousness. This week I have come across three recipes (one that almost broke me) that I wanted to share with you.

The other night, I stumbled upon a recipe for “cauliflower pizza crust” and decided to try it out. Now, this isn’t a new concept and I have found a variety of different recipes, some that use different techniques, but I opted for this one (from hungry happens):

2.5 cups grated cauliflower – heat for 5-7 minutes in microwave until softened. Remove and store in fridge until cooled
mix together:
1 large egg
1 cup grated mozzarella
2 tbsp. grated Parmesan
1 tsp. fresh basil
1 tsp. dried oregano
Salt and Pepper

Once the cauliflower is cooled, mix with other ingredients and spread out on a parchment lined pan
Bake at 425 degrees for 15-20 minutes, add sauce and toppings and bake for another 5-10!


The recipe was fairly painless to execute, and to be honest, because of all the cheese in the “crust”, I didn’t put as much cheese on the actual pizza as I would have normally. Also, I ate the whole thing. No shame.

Speaking of food bad food gone good, I introduce Beanitos:


Beanitos are a brand of bean chips that come in both the black and pinto variety (there may even be others). They’re mainly found in bulk food stores (my johnvince and bulk barn carry them). I’ve probably gone through three bags in the past few weeks.  It wasn’t love at first sight with these babies; there is definitely a period of acclimating to the taste. At first I didn’t know if I loved them but I never stopped eating them and now I LOVE them. Pathetic moment: I went over to my closest bulk store to get some chipotle ones for a friend…they were out, but I could swear there was another display so I walked almost all over the store and couldn’t find them. I got a different flavour, came home and shut my door on the bag of chips. So i decided to go to a different bulk store a bit further away to find the Chipotle flavour. Drove all the way over there in rush hour, realized I left my wallet at home, drove home, got wallet, drove back (in more rush hour), bought 5 bags. The cashier asked me what had happened because she overheard me cursing the world when I realized that I had to go home.

Speaking of more bad food gone good, I came across a recipe for natural “twix” bars (from fitspo_eden on instagram).  Now those that knew me back in the day would know my love for twix bars. I didn’t buy a lot of chocolate bars but when I did it was usually twix. This recipe nearly killed me…not to sound dramatic, but I don’t think I’ve ever been so stressed out from baking. Shockingly it was the easiest part of the recipe that tripped me up. I also made an emergency grocery run half way through, after running out of dates and peanut butter. Anyways, this recipe is divided into 3 parts:

The Biscuit Base:
preheat oven to 350
Mix Dry ingredients:
3/4 cup Spelt
1/2 tsp. baking powder
1/4 cup desiccated unsweetened coconut (don’t worry if you don’t like coconut, it’s not that noticeable)
Mix Wet ingredients:
2 tbsp. melted butter
1 tsp. vanilla extract
1 egg
1/4 cup dark agave syrup (or substitutions)
mix wet into dry and spoon into logs (0.5 cm thick) on parchment and bake for 17 minutes

The Filling:
1 and 1/4 cup of well packed pitted dates (Soak in boiled water for 10 minutes, drain (makes it easier to blend))
2 tbsp. natural peanut butter (or nut butter)
1 tsp. chia seeds
5.5 tbsp. coconut oil
blend until smooth, generously spoon onto biscuit base and set in freezer until firm

This was the train wreck. The recipe given tasted extremely bitter and at the time the thought of wasting more agave wasn’t appealing. I decided to go with the icing from the brownie (3 tbsp maple syrup, 3 tbsp cocoa powder, 6 tbsp coconut oil). When I made it, somehow something went amiss in the blender and my blender was legitimately smoking, and it looked like the chocolate cooked. I don’t know what happened. Anways, the third time was the charm, but because I doubled the recipe, I ended up having to triple the chocolate part so there would be enough for all the bars. Pour the chocolate over the bars and return them to the fridge until firm and ready to eat.  These were a HUGE success…I was almost surprised (I hadn’t really tasted them before giving them away). This is also the only photo.

Side note: I have two easy snack ideas to share. The first is a quick smoothie recipe that is super delicious. Blend a banana, a few strawberries, and frozen wild blueberries, and a splash of juice (I used pineapple). It is amazing. My new favourite.

                                                                                                                       The second: cut up some strawberries- melt a tablespoon of nutella in the microwave-drizzle over-and add 1/2 a crushed rice cake-so good.


Because I felt weird not baking for Valentine’s day, I whipped up this gem late thursday night. It was also a miracle that it worked out because I couldn’t decipher the bagged ingredients in my cupboard since I don’t label them (lesson learned).

Strawberry Banana Bread (from feelgoodfoodie on instagram):

Mix Dry Ingredients:
1 3/4 cup oat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 cup brown sugar

Mix Wet Ingredients:
3 over ripe bananas (tip: to quickly over-ripen a banana, bake in oven for 30 minutes, in the peel, flipping half way through, let cool and voila. This will not work on unripe bananas. Also it smells like crap at first, but it does the trick)
1 egg
1 tsp. vanilla extract
1/2 cup greek yogurt
1 cup diced strawberries

Combine wet into dry, mix well, pour into greased loaf pan. Bake at 350 until toothpick is clean. That was around 40-45 minutes for me.

And yes, I am far too lazy to cut hearts into each strawberry…

Happy Long Weekend!

The Week After…

(let’s pretend it hasn’t been almost two weeks since my last post)

I will admit that the pizza scandal really motivated me to work hard last week. I completed my gym challenge (4 days) and wore my fitbit everyday! Somehow, I gained 2 pounds last week, but I am going to blame it on the pizza. Good news: this week I was down 5 lbs, so I am finally back on track! This makes for a total of 13, and even though I would have hoped it would be more by now, progress is progress!

While some may love the idea of going to the gym everyday, for me it’s more like I have to force myself. And honestly, if my fitbit didn’t automatically sync to my phone (where it would judge me every time i opened the app), I may have skipped a day. I have found the gym to be a great place to work out my anxiety. For example: Tuesday night I was two periods in to the hockey game and decided that I should watch the third from a treadmill. Now, I would like to point out that 20 minute hockey periods are a load of crap…more like 45 minutes. And I would also like to point out that the only other people that were at my gym at 10 were 4 older ladies who, I’m sure, enjoyed my commentary. I thought I would attach a picture I found on twitter which I find super helpful for the gym:


The past two weeks I was pretty adventurous in the kitchen and have some pretty good recipes to show you:

First, in last weeks post I talked about some pumpkin quinoa cookies I was going to try. verdict: gross…couldn’t get past the texture.
I also mentioned red velvet cupcakes that were vegan. These turned out chocolate (even though i spent an hour boiling beets because I was promised the cupcakes would be red) and they had a bizarre cake-ness about them. The icing was a near disaster. I bought the coconut milk for the coconut frosting but it never separated, so I made a coffee icing that was alright, and a chocolate cashew one that I really did enjoy.

On Sunday I took refuge at a friend’s house and was greeted with a bit of bourbon and some homemade jerky. The jerky was so incredible, and so naturally, I thought that I should try and make it myself.  Ever since I learned that jerky is pretty good for you I have indulged most times I have been on a road trip. Here are a couple photos: Image


The process of making jerky was fairly tedious (I sharpened that knife about ten times (and proceeded to cut myself)). I made the jerky in the oven, which is fine, but my oven doesn’t go down to 140 degrees so it was all trial and error. Anyways, the result wasn’t exactly what I was expecting (it was crispier), but I loved it!

The second thing I made was a complete surprise.  I save ingredients in my phone all the time, but i rarely save the picture, just the recipe.  I thought I was making something completely different and ended up with chocolate brownies with peanut butter chips.  The result was pretty dense, but everyone loved it! Sorry for the lack of photos for the next two recipes but I did screen shot the recipe itself (note: I used semi-sweet chocolate chips). Some of the ingredients are hard to find and or expensive, but you can make substitutions.


The second recipe was for raw nutella balls, and they were again really good and more importantly, super SUPER easy to make. This recipe takes literally 15 minutes (including the toasting of the hazelnuts). Again, I don’t have a photo but they look similar to the brownie balls i made in an earlier post – minus the coconut.  The most excruciating part of this recipe was removing the skin off the hazelnuts. I made two batches, where in the first i kept the skin on and i don’t think it made thattt much of a difference, but the taste may be a bit more bitter.  I also recommend your hands be damp when you roll the balls so they don’t stick.


Have a great week!

Truth Time.

First of all, this blog has received 300+ views as of today!  This makes me super excited, and well, thank you all so much for reading! Secondly, sorry for the lack of posts last week…I do try to post on a weekly basis, but sometimes time flies.  

So, as the title of this blog dictates, it’s truth time. Let’s get real for a second:  Yesterday was a really bad day.  I know we all have bad days and indulge a little too much, but I’m warning you…this wasn’t a little too much…this was excessive.  A friend and I visited the H.G. of greasy pizza.  There happened to be specials.  We each ordered a pizza (medium). I may have got stuffed crust (drool). And finally, I may have eaten 5 of the 8 pieces.  That would have been enough of an indulgence, but I went home and ate another even though I was feeling all sorts of disgusting on the inside.  Dinner that night, I kept to just vegetables, fresh green juice, and chicken.  Things were looking up.  Then I decided that I needed to finish the box so I wouldn’t have to face it in the morning. So yes, everyone…it happened. I take pride in indulging in Pizza Hut once a year, so nothing like getting it out of the way 26 days in! *sarcasm*  

Because of the Sunday of Shame, I have resolved to wear my fitbit daily. I got this thing as a motivator and the best part of it is the little computer face that sticks its tongue at you when it thinks you’re being pathetically lazy.  The thing has been sitting beside my bed and instead of the tongue it just looks at me, judging (this is the face: -_-) As if it knows about my Pizza Hut binge. The fitbit measures calories burned, steps taken, and kilometres walked. It syncs with your iPhone, Android, or computer. There are tons of these on the market and I do really find them motivating. I am also forcing myself to go to the gym for the next four days (I had been going 3 times a week, but pulled a muscle in my leg so I have been holed up watching The Good Wife up until the weekend).  I’ve also found shopping to be a great way to add some extra walking in; I even got lost in hell today…I mean IKEA, which added many steps on my fitbit (Today, the face was smiling at me…progress people). 

As per the last couple weeks, I have been finding more and more healthier baking recipes. I have three that I want to share (I apologize for the lack of personal photos, but my foodstagramming was blurry this week..but I assure, all three recipe outcomes looked like the photos):

First, from, Double Chocolate Chunk Macadamia Nut Cookies (click for recipe). I substituted the chocolate chips for butterscotch chips and skor bits. 


Second, Peanut Butter Chocolate Chip Cookies, from 


1.5 cups gluten free flour
1 tsp baking powder
1/2 tsp sea salt
1 cup raw unsalted peanut butter
3/4 cup maple syrup
1 tsp vanilla extract
1/2 cup dairy free chocolate chips

Preheat oven to 350 F.
Mix the dry ingredients in one bowl and the wet in another.
Then combine all together. Might have to use your hands to fully incorporate all of the flour into the dough.
Lastly, fold in the chocolate chips.
Line a cookie sheet with parchment paper and form cookie shape. These DO NOT spread, so you don’t have to leave a lot of space in between.
Bake for 12 minutes.

(I used dark chocolate that I chopped).

Lastly, Black Forest Muffins (again from (Great Blog)). 

3/4 cup butternut squash
1 cup almond butter
1 egg, beaten
1/3 cup maple syrup (or honey)
1 tsp baking soda
3 tbs cacao powder (or cocoa)
1/2 cup dried cherries
optional mini chocolate chips for muffin tops
coconut oil or spray for muffin pan or muffin cups

Preheat oven to 325 F.

Combine the squash, almond butter, egg, syrup, baking soda and cacao. Then fold in the cherries.
Spray or grease your muffin pan with coconut oil. Scoop the batter in and sprinkle tops with desired choc chips.

Bake for 30 minutes or until toothpick comes out clean. Make sure to watch them at the end – you don’t want to leave them in too long.

Yields 24 mini muffins or 12 regular.

I’ve really been enjoying baking because giving it away is almost as fun as baking itself. Today, one of the guys at my work wanted me to know that he had washed some of the dishes from the desserts I brought in, and that he fully encouraged my recipe testings so he could reap the rewards. I promised there would be a new batch this week….vegan red velvet cupcakes with coconut cream frosting and pumpkin quinoa cookies…I’ll let you know how it goes😉

Happy Eating!




I may or may not be writing this from my bed, on my phone, while watching the hockey game; so I apologize for any glaring errors (damn autocorrect). In the interest of full disclosure, I have spent the past two nights holed up watching games with no shame. I may only get up for intermissions but I did kill myself at the gym yesterday so hopefully it evens out. The past week has been super motivating…I ended last week with a 2.5 ish weight loss, and a slew of new recipes. I had this post already planned out until I discovered 2 really great recipes, neither of which I can take credit for their discovery.

I have two great recipes to share with you for the best all natural brownies. The first recipe is the home run brownie…being that it is topped with a rich fudge icing. The second is such an easy recipe to recreate and bite-sized at that.

1) Fudge Brownies

I honestly believe that the food gods delivered this first recipe to me to teach me that healthy desserts can actually be delicious. Not only that, but this recipe has made me stretch my horizons and try out new ingredients. I usually spend my lunch time at the cemetery (where I work in the warmer months) visiting friends. I had mentioned that perhaps I would bake (because let’s be real…baking with sugar and butter and chocolate feels amazing even if you aren’t going to eat it) and one of the guys suggested I find a healthy dessert to bring in. I laughed and tried to convince him that the cold weather warranted a little indulgence. Cut to 15 minutes later…my friend offered me a brownie (my one weakness in life (just kidding…one of many)) and after I relished in the taste of the rich chocolate, she informed me that they were healthy. Whoever came up with this recipe deserves a damn trophy.


My friend so brilliantly combined two recipes and here they are:
*The first is from fitness_recipes on Instagram, for the actual brownie:
Wet ingredients:
1 banana (the riper, the moister)
1/3 cup all natural peanut butter
1/3 cup maple syrup
1 egg
1 tbsp honey.

Dry ingredients:
1/3 cup of oat flour ****
1/3 cup cocoa powder
1 tsp baking powder

Combine and place in greased (coconut oil) 8×7 (I used 9×9) pan. Bake at 350 degrees for 15-17 minutes


I made 1.5 the amount but here is the original from hungryfoodies on Instagram:
3 tbsp cocoa powder
3 tbsp maple syrup
1/5 tsp vanilla extract
Pinch of salt
6 tbsp of coconut oil. (I melted it slightly)

Pour on top of cooled brownies and let set!

****i blended up oats and it worked perfectly. I did also use coconut flour one other time and it was a tragedy. This brownie lover had to throw out her brownies. I told you– fucking tragedy.

These were honestly such a big success…and they were very well received at home, and even at work!

2) No-Bake Brownie Balls


This recipe was tweaked from one that I had seen on I didn’t have the highest hopes for this recipe but I was pleasantly surprised.

Super easy recipe:

1 cup Medjool dates, pitted
1/3 cup of raw walnuts
3 tbsp cocoa powder
1 tsp vanilla extract
2 tbsp almond milk (unsweetened)

combine in food processor, roll into balls, coat in unsweetened shredded coconut and refrigerate.

This was my first foray into the using dates in my baking and it was a success…they were all eaten within two hours (k…not only by me).

Happy Baking!!

Sent from my iPhone

Breakfast Time!

Happy New Year! It is actually crazy that it is 2014…the past month has flown by like crazy. I don’t even know where December went…

The holidays started out on an interesting note with the lack of power…which didn’t do anything for my diet.. I mainly reached for food that was easy to grab and didn’t require a fridge to be stored (I am a little bitter that Metro sold me mouldy cucumbers and expired yogurt). That said we did manage to craft an awesome sausage pepper penne one night.  I also didn’t really get out much…considering the trek to the car was near fatal and I won’t even get into the embarrassing walk down the street (more like standing, screaming on a patch of snow, surrounded by ice, with the plow driver laughing at me). That said, since the return of power I have made a concerted effort to actually go to the gym.  I find that going in the morning is so much easier so I, (procrastinator extraordinaire) don’t have the opportunity to put it off all day. Also, I find that short spurts of gym time 30-40 minutes each time is really all I can commit.  I plan what I’m going to do each night before I go so I go in and complete everything on my list before I leave.  In the days that a gym visit isn’t in the cards, I do like to have something planned out. Yesterday, I partook in a dvd class with one of the best looking trainers out there. I present you: 

Image This dvd was basically murder, but for 25 minutes it was a tolerable torture. I also added a brisk walk with a friend to round out my workout. 

Back to what this post is about, I have some great breakfast ideas to share.

During the blackout I relapsed with a former love: Tim Horton’s or McDonalds breakfast sandwiches. While the thought of eggs in the morning usually results in severe nausea– the combo of sausage, cheese, egg, and a bun, deliciously toasted to perfection is euphoric. I decided to save some calories (and $$) and make my own. 

Sprouted wheat bun (or any other flat buns), 1 egg (or egg white), 1 piece of light swiss, and 1 piece of bacon or turkey bacon (substitute what you want)…et voilà. 


I will usually add a smoothie, fresh juice, or yogurt with grapefruit and granola with it.

Speaking of smoothie, I made a really good one that I thought I would share: 2 cups spinach, 1 handful of raspberries, 1.5 cups of pineapple, and 1 handful of strawberries, add chia seeds or protein powder if you wish. I prefer my smoothies to be not so thick, so I add ice in the cup. 

I have also made a few juices. My favourite: Blend 3 carrots, 1 pinky finger sized piece of ginger (peeled), and 2 apples. Add a 1/4 cup of water for the carrots to better blend. After, send through a straining bag and squeeze out juice. It is absolutely delicious.

Finally: This was a recent discovery…as in, an hour ago. I am honoured to pass along this recipe for the easiest pancakes in the history of the world…seriously…TRY IT.  Immediately I went to make them and even got my cousin to make them as well—and we both agree that they are AMAZING.


all you need is a banana and two eggs. blend or whisk together, and make as you would make pancakes. the batter makes six average sized pancakes although they are thin. Admittedly, mine may have had an extra taste because I noticed while pre-rinsing my blender that soap bubbles were present, so i may have had a bit of soap in my pancakes but they were still good…so yeah. Go make these. 








Until Next Time!

One Healthy Recipe–One Not So Healthy

I can officially say Christmas is around the corner as I stumbled upon this bad boy hiding out in the freezer:



Seriously people. If any of you feel like you should indulge..or having a crappy day…DO IT. This might be my favourite ice cream of all time. That said, I’m super proud of myself because my current cold is forcing me to stay far away from dairy…so I’ve been sticking with my peanut butter-banana “ice cream” instead. 

Anyways, a week ago I was scrolling through my instagram feed when I stumbled upon this: 





Recipe: from

“Sweet potato sloppy joes ..on an Ezekiel bun with sliced avocado


🔹1 lb ground beef or turkey
🔹5 scallions, chopped (or any onion)
🔹2 tsp coconut oil (or any oil)
🔹1.5 tsp cumin
🔹2 tsp chile powder
🔹3 small sweet potatoes, peeled & finely cubed
🔹1 small yellow bell pepper, chopped
🔹1 large beefsteak tomato, diced
🔹2 tsp tomato paste
🔹1 jalapeño, minced
🔹2 cloves garlic, minced
🔹1/2 cup chicken stock (or water)

In a large skillet on medium high, heat 1 tsp oil and cook the sweet potato and bell pepper for about 8 minutes, until tender – season with salt and pepper – to taste. 
Remove and place in a bowl and set aside.

In the same pan, heat the the remainder 1 tsp oil, adding in the onion and garlic. Sauté for a few minutes, then add the meat…using a wooden spoon to break it up and cook it until no longer pink. 
Next, stir in cumin, chili powder and salt and pepper to taste. 
Add in the tomato, tomato paste, jalapeño and chicken stock. Bring to a boil and reduce heat to medium low. Allow to simmer for 10 mins (stir occasionally). Add in the sweet potato and toss to combine.

Yields 5-6 servings.”

*I used flat hamburger buns instead of the Ezekiel bun. And I added a very small sprinkling of sharp cheddar.

The next recipe I have for you is one that, I believe, you will use over and over and over again. I made 3 of these within a couple days when I first found out about it. While this isn’t “healthy” it’s better than other alternatives, and let’s just face’s delicious. 

I give you–the easiest crusty bread you’ll ever make:


The recipe:

3 cups unbleached all purpose flour
1 3/4 teaspoons salt
1/2 teaspoon Instant or Rapid-rise yeast
1 1/2 cups water
In a large mixing bowl, whisk together flour, salt and yeast.  Add water and mix until a shaggy mixture forms.  Cover bowl with plastic wrap and set aside for 12 – 18 hours.  Overnight works great.  Heat oven to 450 degrees.  When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes.  Meanwhile, pour dough onto a heavily floured surface and shape into a ball.  Cover with plastic wrap and let set while the pot is heating.  Remove hot pot from the oven and drop in the dough.  Cover and return to oven for 30 minutes.  After 30 minutes remove the lid and bake an additional 15 minutes.  Remove bread from oven and place on a cooling rack to cool.

Personally, I have tried the plain, the cheddar bread, and the lemon, rosemary, gruyere version. The website has tons of variations on it and you can add whatever you want to it as well. This is the most foolproof recipe ever and is quite impressive looking if you ask me!


Happy Holidays!



time for a smoothie!

Perhaps it’s because I’ve been held up in my house with a cold (better now than next week), but my mind has been set on getting the most nutrients in to fight off this bastard. I must begin by saying that this cold was definitely an act of Karma; not a week ago was I saying to my friend (who was sick) “Oh I haven’t gotten sick in a while”…famous last words, I know. Don’t be fooled: karma is a bitch. I was really proud of myself on Friday: I shopped downtown, went straight to the gym, and finished off my day completing every item on my to-do list.  Anyways, I spent most of Saturday morning looking up recipes and methods to fight the common cold and well let’s just say one of them wasn’t pretty. For those that are brave, combining 1 tsp of honey and 1/4 tsp of cinnamon and eating it 3-4 times a day will banish that cold in a matter of a couple days.  I was able to last 30 seconds before spitting it out…Back to square one. On Saturday and Sunday, I visited my local juice bar for their beet-ginger-orange-carrot juice. It was really good…minus the 6.80 dollar price tag for a small…but if you have a juicer, I highly recommend the combo. In order to save myself some money I reverted back to my smoothie making ways…(biggest ramble)

Incase some of you are a little lost in the smoothie department (what to put in etc.) you can really do no wrong. Personally I am a big fan of adding greens to my smoothies…mostly baby kale or baby spinach…because once you add some bold-flavored fruits to it, you can’t even taste them.  Here are two that I made recently:

*The recipes have no amounts because I usually just toss things in and see what happens


Green Smoothie:

Kale-green grapes-banana-frozen peach-almond milk-orange


Berry Smoothie:

Raspberries-blueberries-blackberries-baby kale-pomegranate seeds-splash of cranberry juice

    I know a lot of people like to have a recipe to follow when trying out new things, but with smoothies you can’t go wrong…throw whatever in and if it doesn’t taste good, add something else!

Here is an actual recipe that I found, and the smoothie tastes REALLY good.

2 cups almond milk (or any milk)–2 tbsp. honey–1 banana–1 orange (peeled)–1/2 cup raspberries (fresh or frozen)–5 strawberries (fresh or frozen)–3 cups spinach–2 cups ice cubes (from

    I encourage all of you smoothie lovers or not to go experiment with some recipes. Keep in mind you can always use frozen fruits in lieu of ice and you can use yogurt (plain, greek, flavoured), peanut butter, avocado, oats, seeds (I use chia a lot), herbs (parsley), ginger, or really anything you think would satisfy your taste buds!

Happy Blending!