In a small bowl combine the following:  1 cup whole wheat flour 1 cup all purpose flour 2 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1/4 tsp sea salt In a larger bowl combine the following:  1 cup mashed super ripe bananas 1 cup pumpkin puree 1/2 cup grated zucchini 1/2 cup grated carrot 1/2 cup greek yogurt 1/4 cup mix of sunflower seeds/pumpkin seed  (or nuts of your choice) 1/4 cup sunflower oil 1 egg 1/4 cup chocolate chips  Mix dry mix into wet mixture.  Don’t over mix Spoon into cupcake pan.  Bake in 350 degree F oven for approx 25Read More →

Easy to make at 7am and eat at 8am.  For more fibre add oats. You can experiment adding shredded carrots too.   Ingredients:  250 ml plain yogurt 250 ml boiling water 1 tsp unsalted butter 12 g dry yeast (or 50 g fresh yeast) 1/2 tsp salt 1 tsp sugar (optional) 400 g flour (or 300g flour/100g oats) How to:  1. Mix yogourt, water and butter 2. Add the yeast and mix well 3. Add the salt, sugar & then add the flour a little at a time 4. Lightly flour a clean surface and knead the dough. 5. Let it rise for 1/2 hourRead More →

Heat Oven to 350 F & Line a baking sheet with parchment paper. Mix the following in a large bowl: 1/2 cup date puree (see below) 1 egg 1/2 teaspoon ground ginger 1/2 teaspoon sea salt 1/2 cup raisins 1/2 cup pumpkin seeds 1/2 cup sunflower seed (or any seeds dried fruits you like) 1/2 cup large flake oats 1/4 cup whole wheat flour (or flour of your choice e.g. almond) 1/4 cup black chia seeds 1/4 cup dark chocolate chips (optional but yummy). Make Date puree: -* Use 250g (1 1/2 cups) of pitted dates with 1 cup water in the microwave for 3-4Read More →

Menu: Cold crisp green beans Cold lentil & wheat kernel and vegetable mix Grilled marinated organic chicken Cold Crisp Green Beans: Blanch beans in boiling water for 1-2 mins then immediately put in a bowl of ice water to keep them crisp. Once beans are cooled drain and place them in a large bowl. In a small bowl mix 2-3 tablespoons of raw sesame seeds, sunflowers & pumpkin seeds – pan fry until lightly toasted. Let cool Mix 2 tablespoons each of: balsamic vinegar, tablespoons olive oil, Add 1 tablespoon each of yogurt, honey, dijon mustard & fresh lemon juice. Just before serving pour someRead More →

2 Cans Tuna, diced red pepper, diced 1/2 cucumber, bunch of chopped dill – 2 tablespoons mayo, 1 tablespoon grainy mustard, 1/2 avocado mashed. Enjoy on open faced sandwitch, with crackers or on top of bed of green spinach.Read More →

Mix in a mason jar: 2 Table spoon Chia Seeds 1/4 cup Oats Add: 1/2 cup milk 1/4 cup yogurt 1 teaspoon vanilla and/or honey/maple syrup * For a dairy free option you can use coconut milk instead of yogurt or milk Shake the jarsIt should not be too thick as the chia seeds will absorb some of the liquid If too thick add more yogurt or milk. If you are not a fan of oats add a little more chia seeds instead.  Top with: you choice of fruit. Rassberries, mango, blueberries are great. Make ahead and keep in your fridge for 3-4 days.  * Chia seeds are a great source of omega-3Read More →

Ingredients: 3 bunches of dried Mung Bean vermicelli 2 cloves garlic minced 1-2 table spoon olive oil 1 onion finely chopped 1 red bell pepper (thinly sliced) 1 package of shredded veggies (I used beet slaw, which has shredded broccoli, carrots, cabbage, beets & kale) 1 chopped green onion 2 cooked chicken breast chopped up Sriracha sauce for serving For the sauce: 4 tablespoon soya sauce 1 tablespoon fish sauce 1 teaspoon sesame oil 2 teaspoon sugar Steps: Boil water in a kettle and pour over noodles – let stand for approximately 3 minutes (until soft then drain. Mix all sauce ingredients together Heat oilRead More →

Mix the Below items: 3 Cups oats 1 Cup slivered almonds & 1 Cup pecans 1 Cup sunflower seeds 1 Cup pumpkin seeds 1/2 Cup unsweetened shredded coconut 1/2 cup dried fruit (Cranberries, raisins) Heat 1/2 cup vegetable oil and add 1/4 cup honey (melt) Add hot mixture to the dried mix. Back in the oven 325 degrees for approximately 45 mins (mix well every 10-15 mins to avoid burning). Enjoy with milk or on yogurt or oatmeal.Read More →

In a blender/cuisinart put the following ingredients and pulse – leaving it a little bit chunkyI 3 tablespoons of olive oil2 small onions cut in half2 cloves of garlicapprox 10 pieces of sun-dried tomatoes 1 teaspoon cumin1 chili pepper (w seeds if you like it extra spicy) Next add:1 can of diced tomatoes and plus a little bit more Place in a big pot heat slowly Add: 2 cans of lentils (drained)A little bit of water if too dryOptional: substitute 1 can of lentils for 1 can of drained kidney beans or 1 can of drained chickpeas Roasted Sweet Potatoes: While chili is cooking diceRead More →