Thursday, August 28, 2014


Hello everyone! I wanted to post an update saying that if you would like to find my latest recipes please check out my new website @

Wednesday, April 2, 2014

Baked Plantain Chips with Shrimp Ceviche

Simon was away last weekend and so I did what I always do when I am 1) supposed to be preparing for exams and 2) have the kitchen all to myself...I experiment and make myself some sort of elaborate meal like this shrimp ceviche recipe on baked plantain chips. It's actually not that complicated and there are a lot of different herbs and veggies you could add to the mix which makes it quite versatile. The shrimp is cooked, although in traditional ceviche it is served raw...I'm a bit of a wimp when it comes to raw seafood. So if you are so inclined and feeling extra confident, by all means marinate the shrimp in lemon juice overnight and serve it raw.  I used starfruit in this recipe which I don't typically have kicking around but this time I thought I'd venture into the land of more exotic fruits. You could also use mango or tomato and it would taste excellent. 

Baked Plantain Chips with Shrimp Ceviche

✿ 2 large green plantains
✿ coconut oil or sunflower oil to coat the plantain chips
✿ 6 jumbo shrimp (tails removed and deveined)
✿ 3/4 cup fresh coriander (chopped finely)
✿ 1/4 cup fresh dill (chopped finely)
✿ 1 very small red onion (finely diced) *careful not to put too much, it's very powerful! 
✿ 1/3 cup cucumber (chopped finely)
✿ 1/3 cup daikon radish (chopped finely)
✿ 1/3 cup star fruit (chopped very finely)
✿ 2 tbsp hemp seed oil (or olive oil)
✿ 2 tbsp lemon juice
✿ sea salt to taste
✿ optional: a small bit of your favourite chili to taste

1) Begin by making the plantain chips. Preheat the oven to 350. Peel the green plantains by chopping each end off and making two shallow slices down opposite sides of the plantain. Peel the skin off. Next slice the plantains very thinly with a mandolin. Place the sliced plantains in a bowl and drizzle melted coconut or sunflower oil over them. Add a pinch of sea salt. Toss until well coated. Spread the plantains on a parchment lined cookie sheet and bake for 15 - 25 minutes or until slightly browned (this will depend on the thickness of your plantain chip). Remove from oven and cool.
2) Next prepare the shrimp. Prepare a small pot with boiling water and several tbsp of sea salt. When the water begins to boil, turn off the heat and plop the shrimp in the pot for 3 min. Remove the shrimp, allow to cool and then shop finely. 
3) Prepare the remaining ingredients and toss them together in a medium size bowl. Add the shrimp to the mix and place the bowl in the fridge for at least 1 hour. 
4) Serve the shrimp mixture on top of the plantain chips.



Saturday, March 29, 2014

Dairy Free Hot Chocolate with Hidden Greens

It's been raining almost non stop for the past few days and so I've gone back to winter mode and started making this dairy free hot chocolate recipe almost every day. This one is really great because I use an herbal peppermint tea as the base and even though there is a scoop of greens and spirulina in there you would never know! I find that having good quality greens and seaweed powders in the pantry is a really great way to get these things into your diet...however I think that a lot of people use them as a replacement for real whole foods and that I think is kind of counterproductive. I use these powders in places where I would never think to put yummy green goodness, usually paired with chocolate or put in a salad dressing you can't barely taste it! It's exam time for me again and it feels as though I might be in school for ever I realize how many times I've written it's exam time in a blog post! But is exam time and so I try boost my intake of super healthy nutrient dense power brain foods in hopes that my brain will be nice to me and absorb as much information as possible. Fun fact about cacao is that it's super high in magnesium and although I don't like to break foods down to their components...although there are trace amounts of caffeine - cacao's magnesium content actually helps to calm down the nervous system. And just to be clear we are talking about raw cacao - straight from the bean! 

Dairy Free Peppermint Hot Chocolate with Hidden Greens

✿1 tbsp cacao butter
✿ 2 tsp cacao

✿ 1 tsp greens powder of your choice ( I like the Vibrant Health brand)
✿ 1/4 tsp spirulina powder
✿ 1 large medjool date
✿ 1/2 tsp vanilla extract
✿ 1 cup prepared peppermint tea ( I like to use a peppermint, lemonbalm & rose petal tea)

1) Place all of the ingredients in a blender.
2) Blend until smooth.
3) Serve with goji berries on top (they act kind of like marshmallows because they plump up).

Wishing you a lovely weekend!


Thursday, March 20, 2014

Grain Free, Sugar Free Granola Bars

I came up with this grain free, sugar free granola bar recipe a couple months ago while experimenting with different snack ideas in the kitchen one weekend. It is packed with a variety of nuts and seeds, dried fruit and cacao nibs! The secret to holding it together is two fold: 1) egg and pumpkin puree, 2) packing it down extremely tightly into the pan! I am so pleased with this recipe and have shared it with a number of friends already (so it has been tested)! 

In other is finally spring here in BC and boy oh boy is it beautiful outside. Simon and I are planning some fun adventures for April to take advantage of the newly fantastic weather. We are planting a huge balcony garden and our cherry tree is in full bloom :)

Grain Free, Sugar Free Granola Bars

✿1/2 cup almonds
✿1/2 cup walnuts

✿1/2 cup cashews
✿1/2 cup pumpkin seeds
✿1/2 cup dried cranberries 
✿1/2 cup shredded coconut 
✿1/2 cup dried chopped apricots
✿1/2 cup cacao nibs
✿1 tbsp ground cinnamon
✿2 tbsp pumpkin puree
✿1 egg beaten
✿1 tsp vanilla extract

1) Preheat the oven to 350. 
2) Place the almonds, walnuts, cashews and pumpkin seeds in a food processor and pulse until crumbly but not mushy (you want there to still be small chunks in the mixture)
3) Pour the nut mix into a large bowl and add to it the remaining ingredients. Mix until well combined. 
4) Line a 9 by 9 inch square pan with parchment paper. 
5) Pour the granola mixture into the pan and press down firmly to flatten out the top. Continue to press the mixture down until it is extremely tightly packed! (seriously...I'm talking about using your fists and giving it a good punch).
6) Place in the oven for 30 minutes.
7) Remove from the oven and allow to cool fully. 
8) Cut into bars. 
9) Store in the fridge for up to 2 weeks. 



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