There’s something magical about strawberry season. This sacred time and space as we transition from spring into summer, as the days reach their longest, the sun shines its brightest, and the air feels sweeter and life somehow feels simpler…

Anyone else wish they could have carrot cake from breakfast right about now? Well if you’re making one of my carrot cake recipes, it’s just as healthy as a hearty bowl of porridge, but not everyone wants to make a whole cake simply for their morning enjoyment. Introducing the marvellous marriage of those two scenarios – carrot cake soaked oatmeal! Why soaked you ask?…

One thing I love about dishes like paella is that they’re not meant to be fussy or finicky, just classic comfort food that makes a big generous satisfying serving. I incorporated sliced pepper, mushroom and kale because I wanted to use them up (and you know me and adding extra veg to everything), but toss in whatever you’re feeling…

Looking for more ways to use up browning bananas? You’ve already seen my moist and decadent banana loaf. You’ve long been familiar with my crazy simple banana pancakes, well here’s one more effortless and foolproof recipe that lets those mushy bananas shine! Gluten-free, nut-free (unless you opt to add some in), and with a dairy-free option, these light, moist, and crazy tasty little nuggets check-off a lot of boxes on the common food sensitive list, but more than that they’re just so easy, keep pretty well for a couple days, and freeze like a dream…

What’s my go-to breakfast? If you’d been following me on Instagram you’ll likely have noticed it really varies. Some days it’s a satisfying savoury plate of eggs, veggies, greens, etc. Other days is a sweet treat like grain-free pancakes or waffles piled high with berries and whipped coconut cream. Most days however, it’s a big nutrient dense smoothie or smoothie bowl! The recipe I’m sharing here is my usual go-to (although I have other ideas + recipes below)…

Get ready to have your mind (and taste buds) blown by these seriously nutrient-dense and delightfully delicious classic comfort food of eastern European origin. I know I know,  the word “borscht” doesn’t usually conjure feelings culinary excitement, but if you only knew how good it was for you, and how tasty it can be, you would be all up in the borscht-buzz! Let me enlighten you…

What do I think about New Year’s Resolutions? Truth be told, I don’t feel that the idea behind them is fundamentally right or wrong. I’m a big believer in personal growth, self-improvement, mindful awareness, and meaningful purpose - all concepts that are incredibly important steps on the path to happiness, wellbeing, and peeling back the layers so you can truly thrive and fulfill your potential. When you feel like constant garbage, unmotivated and dissatisfied, or when you’re overcome by serious issues like depression, debt, or disease, it’s a big challenge to live your “best life” so-to-speak. Where I do see the potential problems with “New Year’s Resolutions” is the way in which they are often presented in mainstream society…

Moist and chewy, hearty and healthy, these nutrient-dense treats check off all the “breakfast cookie” boxes! In fact, they’re so satisfying (not to mention seriously simple to make),  you won’t even mind, care, or notice that they’re free of gluten, dairy, eggs, and refined sugar. Add to all that the festively familiar spices of cinnamon, ginger, cardamom, and clove, as well as the classic Christmas-y combo of cranberries and walnuts, they’re a wonderful wintry goodie to share with loved ones of various dietary considerations this holiday season…

Colds suck. Flus suck even more. Viral warzones, bad bacterial attacks, fungal assaults…it’s all bad. Not only do the many branches of pathogens and illness cause frustrating symptoms, but there is that horrible reality for those at-risk populations (pregnant women, newborn, elderly, people with chronic immune dysfunction, etc.) whereby even a seasonal flu can turn into something enduring, debilitating, and potentially fatal. The thing is, for most people it’s normal, healthy, and natural to get sick every so often…

There’s no question when it comes to squash soups, butternut reigns supreme. It’s creamy and subtle, and therefore lends well to the common flavour coupling of ginger, curry powder, etc. But is it the best option? Of course I can’t say what your palate prefers, but I may be so bold as to suggest a new winner in my person squash soup rotation – kabocha…