Vegetable Lasagna


This recipe is another favorite in our house. It takes a little while to make (about 30 minutes) but is so delicious! What takes up most of the time is the prep work, but once it’s done, assembly is easy, and you can store it in the refrigerator until you’re ready to cook it!


Here’s what you will need:

2 peppers -cut relatively thin

1 Zucchini -peeled into noodles with a peeler

Lasagna noodles (roughly 11 -5 if you are making a low carb version)

250 grams of grated cheese

2 balls of mozzarella (about 200 grams)

250 grams of Tomato sauce

250 grams of ricotta cheese

2 hand fulls of Spinach (fresh or frozen, I prefer frozen for this recipe)


First prepare all ingredients, cut peppers, mozzarella (into slices), warm up Spinach if using frozen, shave zucchini into noodles, and grate cheese and preheat oven to 180 degrees Celsius.

Once everything is prepared, start layering, the layering remains the same throughout the recipe -tomato sauce, noodles, zucchini, peppers, cheese, repeat.


First, start with a layer of tomato sauce in the bottom of your dish.


Add a layer of noodles on top -if you are doing low carb, only put one noodle per layer to absorb some of the liquid from the vegetables.


Add a layer of shaved zucchini.


Add a layer of peppers.


Add a layer of grated cheese, and top it off with some tomato sauce.


Repeat this one more time.

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After making 2 full layers (stop with the tomato sauce layer) add a noodle layer and mix your spinach and ricotta together. Spread this mixture over the noodle layer and add another noodle layer on top of it. Then continue as normal.


Layer of zucchini, peppers, cheese, tomato sauce and one more layer of noodles. Then for the top I will add any tomato sauce I have left over, the remaining grated cheese and the mozzarella.

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Put it in the oven for 40 minutes and enjoy!

Let me know what you think, if you make it! xo


Simple Butter Chicken

butter chicken

Although this recipe is super simple, it is amazingly delicious!!

My husband asks for it a few times a month, and if you have made authentic butter chicken, you know how time consuming it can be. This recipe is a savior, delicious, full or flavor and can be made in under one hour!

Here’s what you will need for the chicken marinade:

600 grams of Chicken cut up

1 cup of Greek yogurt

Juice from one lime

2 tablespoons of garam masala paste

1 tablespoon of cayenne pepper

1 tablespoon of ground cinnamon

1/2 teaspoon of cumin

1 garlic clove pressed (or garlic paste)

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Mix all ingredients (other than chicken) in with the Greek yogurt.

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Add chicken. If you are planning to cook it later, you can seal it and store it in the refrigerator for up to 6 hours, of course the longer you leave it the more flavor it will have. You can also start cooking it right away, however, seal it and put it in the refrigerator while you prepare the next steps.

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Here’s what you will need for the sauce:

1 white onion-chopped finely

1 cup of tomato sauce

1/2 cup of tomato paste

1/2 cup of coconut milk (or heavy cream)

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In a frying pan, sautee the onions with butter (ghee if you have it) on medium.

Once the onions are translucent, add the chicken and marinade. Let the marinade boil down, it will turn into more of a paste after about 15 minutes.

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Mix the tomato paste in with the tomato sauce and add it to the frying pan.


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After 10 minutes, add the coconut milk (or cream) and let it simmer for about 30 minutes, or until it has reached your desired consistency.

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Serve it with this delicious naan bread or basmati rice, it is sure to be a hit in your house!

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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

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