Vegan Blueberry Muffins 

Since going vegan I have had to make and adjust recipes to fit our new lifestyle. Something have turned out while others were better left to the imagination. These muffins are definitely one for the books!

I make them for snacks, when people are coming to visit or when we visit others, for my husband to eat on the go and anytime I feel like it. They are amazing and everyone who has eaten them is always surprised that they are vegan.

Here’s what you’ll need for approx. 9 muffins:

  • 1. 5 cups of flour
  • 1/3 cup of sugar
  • 2 teaspoons of baking powder
  • 1 cup of coconut milk
  • 1/4 cup of oil
  • 1.5 cups of blueberries (I like them to be frozen but you can also use fresh)

Preheat your oven to 180 degrees. Either grease or line cupcake tray.

Combine flour, sugar, and baking powder in a large bowl.

In a seperate bowl combine coconut milk and oil.

Add liquid mixture to the dry mixture and once combined fold in bueberries.

Fill the cupcake tray 2/3 full and bake for 20 minutes, or until very slightly golden.

Did I mention they are absolutely delicious and super simple.

I mentionned earlier in the year that there were soeme big things coming for the blog, if recipes is your thing, you will want to follow along to see what’s in store for early 2017!

Happy baking!! xx


Fresh Chickpea Salad

chickpea sala

I thought I would start off the first recipe of the year with something healthy (for those of you trying to eat healthier in the New Year!) For those of you who aren’t this is still a winner salad that is super easy and is loved by all who have had it.

Right now I am still eating healthy (and give in to pregnancy cravings when needed) but I plan on eating extremely clean once the baby is born. Out of all of my ‘clean’ recipes, this one is for sure a winner, I have it all the time!

This is my favorite lunch, especially during the summer. It is so simple, yet refreshing and really fills you up (thanks to the chickpeas). If you have an event where you have to bring something, trust me, this is always a winner!

Here’s what you will need (for one BIG serving):

One can of chickpeas -drained

1 red pepper-finely chopped

1/2 cucumber -finely chopped

black olives

Feta -if desired (I normally eat it with feta but since I am pregnant, I have it without)

Olive oil

Salt and pepper if desired

I also use fresh dill and lemon zest from time to time to kick it up a notch!


Add it all together in a bowl, drizzle the olive oil on top, season with salt and pepper if desired. I told you it was easy!

I usually make this with naan bread (recipe coming soon), they go wonderfully together.


Let me know what you think! xo


Chicken fajitas

Since we don’t eat red meat, most of our recipes contain chicken. I try to get innovative with chicken, but it can be difficult without using too many processed foods. One of our favorite dishes is this simple chicken fajita recipe that request a handful of fresh products and some spices, I’m sure it will be a hit in your house too!
Here’s what you’ll need for roughly 6 fajitas:
500 grams chicken cut up
3 peppers sliced thinly
300 grams grated cheese (we like Swiss)
1 red onion sliced thinly
250 grams sour cream
6 fajitas (not pictured)
1 Tablespoon of oil for cooking (not pictured)
For the seasoning:
1 Tablespoon of Chili powder (less or more depending on how spicy you like it)
1 Tablespoon of Paprika
2 Teaspoons of garlic salt
2 Teaspoons of onion powder
1 teaspoon of sugar
1 teaspoon of cayenne pepper
1/2 teaspoon of cumin
First, add the oil to one frying pan and cook the chicken. In a separate pan, cook the peppers and onions.
Once the chicken is cooked through, add it to the peppers and onions.
Add the seasoning and if you find it is hard to mix, add 1/2 cup of water to mix the seasoning throughout.
Once the seasoning is fully mixed, serve it with the sour cream, cheese and fajitas and let your guests dish up!
Let me know what you think once you’ve tried it! xo

Grinch cookies

These are one of my favorite cookies to make at this time of year. The good thing is that using different colours, you can also make this for any holiday! I have yet to have a guest not ask me for the recipe.
Here’s what you’ll need (batch makes 3 dozen)
2 1/3 cups flour
1/2 tsp baking powder
1/4 tsp salt
2/3 cup powdered sugar
1/4 cup granulated sugar
2 1/2 cups butter
1 tsp vanilla (preferably white if you’re making white dough)
1/2 tsp of food colouring of your choice
1 1/2 cup holiday sprinkles
Preheat oven to 180 degrees Celsius.
First, combine 2 cups of the flour, sugar, powdered sugar, salt, and baking soda in a bowl and whisk together.
Whip butter with a mixture and add vanilla once whipped.
In thirds add the dry mix to the butter and mix until well blended.
Once all the dry mix and butter are fully blended, divide the dough into two halves (can also divide it into 3 or 4 pieces depending on how many colours you want to use.
Put the dough you want coloured into the mixer (in my case it was half). Add desired amount of food colouring to the butter. If you are using gel or liquid, add some of the remaining 1/3 cup of flour to get desired consistency. I find with the gel food colouring I use, it gets very sticky and I need to use the whole 1/3 cup.
Depending on how soft the dough is (how warm the butter has gotten) you may need to chill the dough slightly (10 minutes or so). It is a stickier dough but it is much easier to work with when it is warm as opposed to cold. Generally I don’t chill it at all.
Once you have a good working warmth put the dough between two pieces of parchment paper and roll out dough about 1/2 inch (if you are doing more than 2 colours, roll it out thinner).
After rolling out all coloured dough, flip the coloured dough on top of the white dough, still using the parchment paper -repeat with all colours if making more than 2 (it is really important to leave one of the parchment papers on the bottom dough for the next step). Cut off any odd ends to make the two (or more) colours the same size.
Using the parchment paper, roll the dough tightly like a sushi roll. Be sure to pull the parchment paper along as you roll it, don’t let it get rolled up in the dough.
Once it’s done, roll it around a few more times to get out any air.
Put sprinkles on the parchment paper and roll the dough around covering the dough completely.


If you are planning on freezing the dough you can roll it in seran wrap tightly and freeze it for up to 6 months.
Cut the dough in 1/2 inch slices and separate them on the baking sheet about 2 inches apart.
If you feel like your dough is too soft, chill it for 15 minutes in the refrigerator before putting them in the oven.
Bake for 15-20 minutes and enjoy!
Let me know what you guys think if you make it!


Protein packed Chicken meatballs

I know there has been so much wedding talk on the blog, but one of my all time favorite things to do is cook!

Regardless if we’re dieting or not, these meatballs are a staple in our house -they are absolutely delicious and so filling! We eat them with salad if we’re watching our carbs (pre-wedding diet) or with whole wheat pasta when we aren’t. We also eat them for a snack from time to time as they are the perfect size to take on the go.

They are super easy to make and are packed with protein and low in carbs.

Here’s what you will need:
500 grams of ground chicken (what ever fat percentage you would like)
1 red onion
2-6 table spoons of paprika (depending on how spicy you like them)
2-6 table spoons of cayenne pepper (depending on how spicy you like them)
1 egg white (you can add the yolk if you’d like, just be sure to add more oats)
60 grams of steel cut oats

First, mix the oats with the paprika and cayenne pepper, you can also add pepper and salt if you’d like.

Then dice the onion and add the onions to the mix and mix it all together.

Add the chicken and egg white -mix it all together.

Divide into what ever size you’d wish, I always make 16 balls out of a batch, usually enough to fit in the palm of m hand. If you’d like bigger/smaller, you’ll have to adjust the cooking time accordingly.

Bake in the oven for 40 minutes at 180 degrees Celsius.

For those interested, based on 16 balls the nutritional value is:

 Per ball
 3 grams
 3 grams
 9 grams