healthy living

Brussel Sprout Stir Fry with Tofu

I have to share this recipe as it’s amazing! In fact, I can’t wait to heat up the leftovers for lunch today…

I was determined to use up the veggies in my fridge - I had a bag of Brussel sprouts and some tofu. I am not a huge fan of tofu but have decided to embrace this strange ingredient and figure out how to cook it and like it.

Here is what I decided to make…(photo coming soon…)


1 inch of ginger - peeled and finely chopped

1 bunch of scallions (green onions) - finely chopped

2 cloves of garlic - finely chopped

1 bag of Brussel Sprouts - finely sliced in the food processor using the slicer attachment

1 head of broccoli finely sliced

1 package of extra firm tofu

Tamari Sauce

Sesame Oil

Asian noodles - any variety already cooked and drained. I just added a little noodles as I wanted the veggies to more prevalent than the noodles.

Sesame seeds

Steps To Make The Tofu

Here is the full blog post on the tofu preparation:

Step 1: Preheat oven to 375 F (190 C) and wrap your extra firm tofu (this is important – anything less than extra firm won’t crisp up as fast or as well) and set something heavy on top like a cast iron skillet. You want it to drain for about 10 minutes or so.

Step 2: 10 minutes later, cube tofu and add to a mixing bowl. Season with salt and, depending on what type of dish you’re adding it to, season accordingly (i.e. curry powder for a curry dish, or a bit of tamari and/or chili garlic sauce for a stir-fry). I just added chopped garlic and some tamari.

Step 3: Sauté in oil over medium heat for about 5 minutes or until browned on all sides (shaking the pan as needed to cook all sides).

Step 4: Finish baking in the oven for about 15 minutes or until crispy and golden brown. Mmmm, yes, please.

Steps to Make the Stir Fry

  1. Heat the sesame oil in the wok or pan. Keep the heat high.

  2. Add the garlic, scallions and garlic and toss in the oil.

  3. Add the Brussel sprouts and broccoli and keep stirring to coat the veggies in the oil. Add tamari sauce to taste. Cook for about 5 to 10 minutes or until veggies are soft.

  4. Add in the cooked noodles.

  5. Top with sesame seeds.

AMAZING Vegan Banana Bread!

My whole family loves this vegan banana bread which is saying a lot when my picky six year old is begging me for a slice! I added chocolate chips to the main mixture and didn’t add a topping. I also used regular flour instead of spelt flour and it came out great. i cooked the bread for a good hour.

Thanks Angela Liddon with Oh She Glows for this amazing recipe. To see Angela’s blog post about this bread, check out:

One Bowl Vegan Banana Bread

Vegan, nut-free, refined sugar-free, soy-free

This vegan banana bread is delicious, wholesome, naturally sweetened, and takes 10 minutes to throw together. What could be better when you have some overripe bananas to use up? Nothing, my friends, absolutely nothing! Whip this into the oven before guests arrive to fill the house with a delectable banana bread aroma. For a fun twist, try adding cinnamon and nutmeg into the dough before baking, or even stir in some chocolate chips or chopped dark chocolate for a more decadent loaf. I love it topped with both sliced banana (which enhances the sweetness and banana flavour) and crunchy walnuts. This recipe is adapted from my Blissful Banana Blueberry Muffins.

1 (9x5-inch) loaf

Prep time
10 Minutes

Cook time
50 Minutes


For the wet ingredients:

  • 1 1/3 cups (320 g) mashed very ripe banana (about 4 medium or 3 large)

  • 2 tablespoons (15 g) ground flaxseed

  • 1/3 cup (80 mL) plant-based milk (I like almond milk)

  • 1/3 cup (80 mL) coconut oil, melted*

  • 2 tablespoons (30 mL) pure maple syrup**

  • 2 teaspoons (10 mL) pure vanilla extract

For the dry ingredients:

  • 1/4 cup plus 2 tablespoons (60 g) coconut sugar***

  • 1/2 cup (50 g) rolled oats

  • 1 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon fine sea salt

  • 1 1/2 cups (210 g) light/white spelt flour or whole-grain spelt flour****

  • Sliced banana, chopped walnuts, and/or chocolate chips, for topping (optional)


  1. Preheat the oven to 350°F. Lightly spray a 9x5-inch loaf pan with oil and set aside.

  2. In a large bowl, mash the banana until almost smooth, and make sure you have 1 1/3 cups.

  3. Stir the wet ingredients (ground flax, milk, melted oil, maple syrup, and vanilla) into the banana until combined.

  4. Stir the dry ingredients (sugar, oats, baking soda, baking powder, salt, and flour) into the wet mixture, one by one, in the order listed. Stop stirring when there are no flour patches at the bottom of the bowl.

  5. Spoon the dough into the loaf pan and spread out evenly. Add your desired toppings and gently press them into the dough to adhere.

  6. Bake the loaf, uncovered, for 45 to 55 minutes (I bake for 47 to 48 minutes, but your time may vary), until lightly golden and firm on top. The top of the loaf should slowly spring back when touched.

  7. Place the loaf pan on a cooling rack for 30 minutes. Then, slide a knife around the loaf to loosen it and gently remove it from the pan, placing it directly onto the cooling rack until completely cooled (or to hasten the cooling process, transfer to the fridge for 45 minutes).

  8. Slice the loaf once cooled. I love to spread it with vegan butter or coconut oil. The loaf will keep in the fridge tightly wrapped for 3 to 4 days, or it can be frozen for 4 to 6 weeks.

Nutrition Information

Tips from Angela

  • * I have not tried it yet, but you can probably swap melted vegan butter for the coconut oil.

  • ** If you don’t have any maple syrup on hand, feel free to swap in another 2 tablespoons of coconut sugar. The loaf won’t be quite as moist, but it’ll still work.

  • *** Coconut sugar can probably be swapped for natural cane sugar.

  • **** I tried this recipe with light/white spelt flour, all-purpose white flour, and whole-grain spelt flour. My preference is light/white spelt flour because it lends a great flavour while still feeling quite light in texture. The whole-grain spelt flour version is my second favourite; it is heartier in texture than the light/white spelt flour version (and cracks more on the top of the loaf), with a slightly earthier flavour. It doesn’t rise as much, though, and is more dense. If your whole-grain spelt flour is quite coarse, I recommend sifting it prior to use for the best results.

Key Lime Pie with a twist

I was a little skeptical upon reading this recipe….raw, vegan key lime pie. Hmmm…how is that possible? But these little pies didn’t disappoint. Once you can get your head wrapped around the fact that avocado is the star ingredient replacing cream, anything is possible!

Makes 9 Personal Pies


1 cup raw nuts (almond or pecan)

5 tablespoons unsweetened shredded coconut

1 cup dates (preferably Medjool, pitted)

1 tablespoon melted coconut oil

A few pinches of sea salt.


3 ripe avocados

1/4 cup pure maple syrup

1 1/2 tablespoons melted coconut oil

1/4 cup freshly squeezed lime juice

2 pinches of sea salt

Grated zest of 1 lime

  • Make the crust: Pulse the nuts in a food processor until chunky. Add the coconut oil, dates, shredded coconut and salt and continue to pulse until the nuts and dates and form a solid ball. If you need more liquid to bind the dough, add a little more melted coconut oil.

  • Line a 12 up muffin tin with plastic wrap. Divide the crust mixture into 9 balls and press each ball into a muffin cup, pressing the dough evenly up the sides to create a tart shell. Place in freezer for 1 hour.

  • When you are ready, make the filling, Put the avocados, maple syrup, coconut oil, lime juice, pinch of salt and grated zest of lime into the food processor and blend on the highest setting until it’s smooth. Taste for sweetness and add more maple syrup if needed. It should be balanced between tart and sweet.

  • Remove the muffin tin from the freezer. Pull up the edges of the plastic wrap to remove the tart shells from the muffin tin. Spoon the fillings into the tart shells. Put the filled shells back in the muffin tray and place back in the freezer for at least 2 hours.

  • Remove the tarts from the freezer for at least 20 minutes before serving.



Best Granola Ever

This granola gets me out of bed in the morning! Thank you Angela Liddon for this amazing recipe (from Oh She Glows Every Day). I love serving it with almond milk or eating it with Greek yoghurt for a treat in the evenings. I even snack on it during the day. The hazelnuts are key. Sometimes I omit the cherries if I don’t have them in my pantry. I have used honey instead of brown rice syrup but the brown rice syrup creates a better consistency/texture.

Roasted Hazelnut-Almond Granola

3/4 cup raw hazelnuts

1/2 cup raw almonds

1 1/3 cups gluten free rolled oats

1/2 cup unsweetened shredded coconut

1/4 cup plus 2 tablespoons mini chocolate chips

1/2 cup dried cherries, finely chopped

2 tablespoons chia seeds

1/4 teaspoon plus 1/8 teaspoon fine sea salt

1 tablespoon virgin coconut oil

4 1/2 tablespoons brown rice syrup

1/4 cup almond butter

1/3 cup pure maple syrup

2 teaspoons pure vanilla extract

  1. Preheat oven to 300F (150C). Spread the hazelnuts over a small baking sheet and the almonds over another. Put both in the oven and roast for 12 to 14 minutes until the hazelnut skins have darkened, cracked and are almost falling off. Let the nuts cool on the sheet for another 5 minutes. Transfer the hazelnuts to a damp dishcloth and rub vigorously until most of the skins fall off. The goal is to remove most of them. Chop the hazelnuts and almonds and set aside.

  2. Line a large baking sheet with parchment paper and keep the oven set to 300F (150C).

  3. In a large bowl, stir together the chopped hazelnuts, almonds, oats, shredded coconut, cherries, chia seeds and salt.

  4. In a small pot, melt the coconut oil over a low heat. Add the almond butter, brown rice syrup and maple syrup. Stir until everything is melted. Remove from the heat. Add the vanilla.

  5. Pour the coconut oil mixture over the oat mixture. Stir well until thoroughly combined. Add the chocolate chips and stir again.

  6. Spread the granola mixture onto the prepared baking sheets and spread out into a thin layer no more than 1/2 inch thick. Space the granola out as much as possible so it has room to provide.

  7. Bake for 10 minutes, then rotate the pan and bake for another 10 minutes. I like to flip the granola half way through cooking to make sure it is browning evenly on both sides.

  8. Remove from oven when it is browned and let cool completely. Then break it up into clusters. Store in air tight container in fridge for 3 to 4 weeks (if it lasts this long in your house!)

End of Summer Salad

It’s hard to believe that fall is here but I am so excited! I love this time of year. I love watching the leaves change color, I love the first fire of the season (which we just had yesterday!) and I love spending weekends in my kitchen. Work for me slows down in the fall (I spend summers planning weddings in beautiful Steamboat Springs) and I love spending days in my kitchen trying out new recipes.

Last week I made a beautiful summer salad which I can’t wait to make again. It was an explosion of flavors and was simple to make. If you want to eat a hearty salad that is dairy and gluten free then this is a great option. If you can’t buy tomatillos I would recommend just leaving them out as it’s hard to find a substitute.

Garlicky Grilled Shrimp with Grilled Nectarines and Green Tomatoes by Sara Dickerman from ‘The Food Lover’s Cleanse’.

2 large nectarines, pitted and quartered

2 large (or 6 small) tomatillos, quartered

2 tablespoons olive oil, plus more for garnish

Fine sea salt and freshly ground pepper to taste

1 1/2 pounds shelled, deveined jump shrimp

2 garlic cloves, grated

1 small red onion cut into 1/8-inch-thick-slices

1 tablespoon rice vinegear

23 fresh mint leaves

  • Heat a gas grill to medium high.

  • In a large bowl. toss the nectarines and tomatillo quarters with 1 tablespoon of the oil and season with salt and pepper. Grill until browned, softened and slightly charred, rotating frequently to cook evenly, about 6 minutes. Remove from the heat.

  • In the same bowl, combine the shrimp with 1 tablespoon oil and the garlic. Grill the shrimp until they’re browned and slightly charred, rotating frequently to cook evenly, about 3 minutes.

  • In a large clean bowl, combine the nectarines, tomatillos, shrimp and onion. Toss in the vinegar and mint and season with salt and pepper. Serve with a drizzle of oil if desired.