Curry in a Hurry

Last week I was craving an Indian dish but didn’t have the time, the ingredients or my mothers expertise to make that happen. So I went searching online for a “curry in a hurry” type dish and ended up making up my own (risky I know) but it turned out quite good!

I know everyone has been saying this but I cannot believe how quick this summer has been going. I have been fortunate enough to have accomplished a lot off my bucket list and still have a few more outings to look forward to! This has been my first summer not living at home in my 23 years, so it has definitely been a huge adjustment to make. But I am loving all of the opportunities the “south” has to offer.





P.S. This recipe tasted even better the second day!

Curry in a Hurry

Minced garlic

Olive Oil

Chopped vegetables (red pepper, carrots, onions and zucchini are what I used)

1 can of diced tomatoes

Tofu, cubbed (I made mine vegetarian)

1 can of coconut milk

1 tbsp cumin

1 tsp curry powder

1 tsp red curry paste

1 cup of uncooked quinoa to 2 cups of water, bring to boil and then let simmer

Begin by cooking down garlic, olive oil and your onion of choice. Then add your vegetables, preferably the ones that will take longer to cook and your tofu (or meat of choice). Drain the diced tomatoes before adding them to the mix, then add the coconut milk, cumin, curry powder and curry paste. Let cook until all the flavours blend. I served it on top of the quinoa.



Sweet Potato Nachos

First of all I apologize for the lack of posting these last few weeks, life got busy and I failed to take the time to sit down and write a post. I did, however, manage to take some photos of my meals so that I could share some of the recipes I have experimented with.

I have had a whirlwind of a week since Kate (who is basically my sister) came to Ontario for a visit. The week included a Blue Jays game, a few birthdays (including mine), fireworks and a very special family visit to name a few. To top the whole week off, I tasted my first ever watermelon cake. The recipe can be found here.

Last night for dinner Kate shared her recipe for Sweet Potato Nachos…sounds delicious right? Well you’re right, they were amazing and definitely healthier than your average nachos. Similar to nachos you can pick which toppings you would prefer, we choose black beans, tomatoes, avocado, green pepper, green onion, cilantro, goats cheese and salsa for the side.

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The trick to these nachos is you need to bake the sweet potato before, it is easier if they are very thin. That way they will crisp to the perfect chip. Also, it is recommended you bake the chips first and then you add your toppings afterwards, due to the time it takes to bake the sweet potato.

These are that perfect combination of a healthy snack and sweet treat you have been looking for!



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Sweet Potato Nachos

Sweet Potatoes (as many as you like, depending on crowd of people)

Black beans



Green Onion

Green Pepper


Goats Cheese


** Please note these toppings are only suggestions

Preheat oven to 350 degrees, slice the sweet potato very thin and bake until cooked throughly or crispy, depends on your personal preference. Add sweet potato to your plates and add the toppings of choice. It is recommended to eat with a fork and knife, things can get pretty messy!


My Big Fat Greek Dinner

Ah yes, tis the season for a big old BBQ and dinner on the back deck. Luckily the long weekend was able to provide that for us all to enjoy. I mean it could have been warmer but I try not to be negative. I will admit I love the smell when you are walking down the street or sitting on your own back deck and you can get the subtle smell of your neighbours BBQ. There is absolutely nothing better.

To me the long weekend has always been spent at my cottage, my family always using this weekend as “opening weekend”. Ultimately this means bring clothes you don’t mind getting dirty, grab some work gloves and rubber boots because there is work to be done. As much fun as this sounds, it really makes for some great memories with the family and we all look forward to it every year.

I have always been a lover of Greek food, I think I can thank my mom for that, since I was a kid she has been making her traditional Greek salad (recipe below). It wasn’t until last year when she finally shared the secret recipe to making this salad. I kid you not, I struggle getting a Greek salad at a restaurant after having my moms for so long.


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Trust me when I say this, you will require a breath mint after this meal, there can never be enough garlic in one meal.




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Chicken Souvlaki

Chicken, chopped in strips

1 tbsp Greek yogurt (or plain yogurt)

4 garlic cloves, minced

1 tbsp lemon juice

2 tsp red wine vinegar

2 tbsp olive oil

1 tbsp dried oregano

Add all ingredients to a bowl or bag and let marinade.

You can either BBQ, bake or pan fry the chicken. When I cooked it recently I baked it and it was delicious.


Greek Potatoes

Potatoes, washed and chopped into cubes

Dried Oregano

4 garlic cloves, minced

Olive Oil

Preheat the oven to 350 degrees.

Place chopped potatoes into pan, drizzle olive oil over potatoes, sprinkle oregano to lightly cover top of potatoes, add minced garlic to the mixture and toss around.

Cook until a fork easily goes into a potato.

Greek Salad

My Mom’s Traditional Recipe 

Peppers, different colours, chopped in large pieces

Red onion, chopped in large pieces

Cucumber, chopped in halves

Tomato, chopped in large pieces

Black olives



2 tbsp olive oil

1 tbsp red wine vinegar

1 tbsp lemon juice

2 garlic cloves, minced

Oregano, sprinkled lightly on top of dressing mixture

Add all vegetables to bowl.

Mix up dressing and add to salad and toss.

The longer it sits the better.

Tzatziki Sauce

1 cup of greek yogurt

Half a cucumber, chopped very fine (or grated)

A handful of fresh dill, minced

The juice of half of a lemon

1 clove of garlic, minced

2 tbsp olive oil

Combine all ingredients and refrigerate for a couple of hours prior to the meal.

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Thai Red Curry Lentil Soup

Happiest of mothers day to all of the mothers out there! This day has been the best spring/summer days by far, I spent the majority of the afternoon on the deck reading. I was lucky enough to have had a visit from my mom and sister, Cebryna, this weekend, it was about time we all reunited back in Ontario for a girls weekend. Of course  a large part of our time together is spent cooking.

Now back track three weeks ago while home for Easter weekend, my mom shared this wonderful recipe for Thai Red Curry Lentil Soup. Boy was I surprised how much I enjoyed this soup. It was the perfect combination of Thai spicy but also so much flavour with the curry. The lentils are also an exceptional source of protein.

I am still shocked that it is already May 11th and I am almost graduated from the Corporate Communications Program at Sheridan. Time sure flies when you are busy. It is most definitely important to enjoy every moment you have and take advantage of every opportunity. I have been so blessed this past year for  I have met so many wonderful people that have encouraged my career to prosper!






Thai Red Curry Lentil Soup

1.5 cups of red lentils

2 white onions, chopped

Garlic & Ginger (To taste)

2 tbsp Thai Red Curry Paste

1 tbsp Tandoori Curry Paste

1 tbsp lime juice

1 tsp fish sauce (if you don’t have any, don’t bother getting it)

1 tetra pack of chicken broth

1 can coconut milk

1/2 tsp sriracha sauce

Coconut Oil

Peanuts, chopped


Begin by soaking the lentils in water. Add chopped onion to coconut oil in pot, add in garlic and ginger at this point. Once the onions are transparent, begin to add the curry pastes, lime juice, fish sauce, chicken broth, coconut milk and sriracha sauce. Then add in the softened lentils and let simmer until the soup thickens.

Add chopped peanuts and cilantro to top when served.

Not your Average Hummus

All of this spring weather has me thinking about delicious appetizers to graze on while sitting outside with a group of family or friends. I have always been a huge fan of your average roasted garlic chickpea hummus, however a few weeks ago I found lentil and sundried tomato hummus at the grocery store. I bought it, loved it and decided this would be my next recipe to experiment with.

Since I found the recipe on the Oh She Glows I have made it twice and loved it more and more! As I always do, I took this recipe and made it my own. Being a garlic lover I obviously added more garlic to the recipe! (This is not the recipe to share when talking to people you have never met before) My mom has always cooked with copious amounts of garlic since I was little, so it is only natural for me to eat garlic with every meal.

I will admit I am horrible for making actual measurements when making hummus, however below I gave the approximate measurements. I always taste it and see what it is missing and go from there.


This hummus has made for a very satisfying lunch. Alongside a lot of fresh vegetables, it provided a sufficient amount of protein to make you feel comfortably full.

Today marks the last day of my Post-Graduate program, I am officially a Corporate Communications Specialist. I am eager to embrace the world of communications and I cannot wait to begin my first job in this industry.



Lentil Hummus

Adapted from: Oh She Glows


1 cup of raw lentils (look for the process to cook lentils)

2 tbsp. olive oil

1 tbsp. tahini

The juice of 1 lemon

3 large garlic cloves (minced)

salt and pepper to taste


1. Start by cooking lentils. While this is occurring, it may take 20-30 minutes, begin with the olive oil and tahini in the food processor.

2. Then add the juice of 1 lemon and minced garlic cloves.

3. Once lentils are cooked, you can let them cool or just add them to the food processor warm. (I couldn’t wait for them to cool down)

4. Puree until combined to your desire and add salt and pepper to taste.

White Kidney Bean and Kale Soup

It’s that time of year again, school is coming to an end quickly and this time I am embracing the working world! Looking back on myself in September I have grown and changed so much, I truly have learnt a lot about myself and met so many wonderful people.

This blog began as an class project and throughout it I have developed a passion to experiment with recipes and decided I will continue to blog. This time during all the hustle and bustle of finishing assignments I made a study break to make this delicious White Kidney Bean and Kale soup.


This soup was incredibly hearty, colourful and flavourful. I am not a fan of those recipes that provide a lot of leftovers, this provided enough for four bowls, which was perfect for me!

I found this recipe on Chateline, but I made a few changes based on what I had in my kitchen. I had cooked quinoa already made from making my Chocolate Quinoa Avocado Muffins (keep scrolling for the recipe) so I was able to put it in already cooked which sped up the cooking process.


Overall, if you are looking for a healthy, filling soup you have found it! I will be making this again.

Try this recipe out and let me know what you think!



White Kidney Bean and Kale Soup

Adapted from: Chateline


1 tbsp vegetable oil (I used olive oil)

1 onion, chopped

2 carrots, chopped

2 garlic cloves, chopped

1 tsp cumin

1 tsp coriander

1/3 cup dry quinoa

2 cups vegetable broth (I used chicken)

1 can of white kidney beans

2 cups of baby spinach (I used kale)


Heat a large saucepan over medium. Add oil, then onion. Cook until onion is soft, about 3 min. Add carrot, garlic, cumin, coriander and quinoa. Cook for 2 more min. Pour in broth and 2 cups water. Bring to a boil, then reduce heat to medium-low. Simmer, partially covered, until quinoa is cooked, about 15 more min.

Stir in beans and spinach. Cook until beans are hot and spinach is wilted, 2 to 3 more min. Serve immediately.

Crispy Kale Chips

I have been continuously looking for the perfect healthy snack and I am definitely one who craves chips.


So many people have suggested I try making kale chips so that is exactly what I did. I found a great recipe on a blog named Kansas City Mamas. I was really surprised how good they were! They were equally salty and crunchy, exactly what I look for when I eat chips. The better part was that they are made out of kale so you don’t feel so guilty while eating them.

Since it was my first time making them I wasn’t sure how much sea salt to add so I overdid it so some chips were especially salty, but overall still good. I am already excited to make my next batch and perhaps be creative with the seasoning I put on them.

These would be perfect healthy snack for a get together or movie night!

Happy Saturday!





Kale Chips

Modified from Kansas City Mamas



Sea Salt

Olive Oil


Preheat the oven to 350 degrees. Take the kale off of the steam and break into smaller pieces, be sure to throughly wash and dry kale. Place in a large bowl and add enough olive oil to cover all of the kale and then sprinkle with the sea salt. Toss around kale until evenly coated. Place on an ungreased baking sheet, try to evenly lay out the kale. Depending how many chips you are making you may need to roast in different batches. Place in oven for approximately 15 minutes or until crispy. You can serve them warm or at room temperature.

Chocolate Avocado Quinoa Muffins

So forget my last post about the spring weather coming, this weekend the winter chill came right back. However, that was not stopping us, we went adventuring in downtown Toronto on Saturday. Emily (my best friend more like my sister) was delivering her presentation about her research, so Karen (pretty much my second mom) and I took advantage of this opportunity to go wandering downtown Toronto. We began at the St.Lawrence Market, I have never been so I was a little overwhelmed. However, what a great place it was, it had so much to offer, we spent three full hours there. I found a quaint little crepe place and devoured an apple, cinnamon and cheese crepe. Boy was it ever good!

We were on the hunt for organic vegetables, cheese, homemade hummus and roasted eggplant dip and we left with exactly all of that. This place would definitely be perfect if you lived in Toronto and wanted fresh meat, fish and cheese. The perfect place to get your basics and I will most certainly be back!

On our trip back we found the food trucks in Hamilton, I have never witnessed so many food trucks with so many options, from a grilled cheese truck to the soup bus. I found myself at the Greek food truck and left with chicken souvlaki on a pita.

This morning Emily and I were on the hunt to bake something, when I remembered that my friend Lauren made these Chocolate Avocado Quinoa Muffins so I followed the recipe on her blog, Make Something. She brought some of these muffins to class last week and I have been thinking about making them ever since.


There are so many good aspects about these muffins. The yummy chocolate banana taste, the moist consistency and finally how healthy they are for you. No word of a lie, the consistency is like a brownie, who could resist that? These muffins are gluten-free and vegan, because the flax egg is used instead of an actual egg.

I must admit I was very skeptical about the avocado in them at first but you cannot even taste it once it is mixed with the banana.




Chocolate Avocado Quinoa Muffins



1 1/2 cups whole wheat flour

1/2 cup  cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda


1 cup cooked quinoa

3/4-1 cup honey or maple syrup

1/2 cup unsweetened almond milk/soy milk

1 medium-sized ripe avocado

1 large, very ripe banana

2 tbsp coconut oil

1/2 cup chocolate chips (we used dark chocolate chips)

Flax Egg (1 tbsp ground flax seeds and 3 tbsp water)


Preheat the oven to 350 degrees.

Place 1 cup of uncooked quinoa into 2 cups of water, bring to a boil and then let simmer for 15-20 minutes.

Add a tablespoon of freshly ground flax seeds into a small bowl, then add 3 tbsp of water. Whisk thoroughly and let sit in the fridge for at least 15 or so minutes, until the consistency thickens. This is your vegan binder, a substitute for eggs.

Combine all the dry ingredients into a medium sized bowl and mix together.

Puree or mash by hand the avocado and banana. You can use a splash of almond milk to get it mixing, we didn’t need to do that however.

Once mashed, combine with the rest of the wet ingredients in a separate bowl.

Combine the thickened flax egg to the wet and mix all together. Then add the wet ingredients to the dry. Don’t over mix!

Then we cut up the parchment paper into little squares and placed them in the muffin tins and filled them up.

Bake for approximately 20-30 minutes, or until a toothpick comes out clean. The insides may seem a bit undercooked but that’s ok!!!

Makes approximately 12 muffins.

The Best Way to Start Your Day

The smell of spring is in the air or maybe I am just being very hopeful, either way the first day of spring is this coming Thursday and I love the beginning of a new season. So I purchased a new pair of running shoes to start the season with a new stride. The new trends this season are really bright and flashy so I went for a beautiful hot pink pair. I am preparing to run in a few 5k races this spring/summer.

Along with my running I will be focusing on finding snacks that are loaded with protein and will stay with me. I feel this is a daunting task especially for me, I love snacks but most of the snacks I grab are lacking protein.

Until a friend of mine, Emily, shared this cookie recipe with me, she found it on Sallys Baking Addiction. Boy was I ever happy she shared this recipe, these cookies are by far one of the best cookies I have made in a long time. I am always struggling to find a cookie that’s healthy and tasty at the same time, these cookies were just that.

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All of the parts to these cookies make them protein packed including bananas, peanut butter, oats and almonds to name a few. On top of that they are naturally sweet with the peanut butter and natural maple syrup or honey.

I often run into problems when finding a good, healthy cookie, they seem to be too dry or taste awful. Well these cookies don’t have those issues at all, they are extremely moist and dense. There is no butter, no eggs, no flour and no sugar and you won’t even be able to tell that they aren’t there!

AKA, these are a guilt free cookie.

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It was extremely easy to make these cookies, the entire process of combining, mixing, making and baking took about 30 minutes. Which makes them ideal to make on Sundays when you are prepping for the week.

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These cookies are the ideal breakfast cookie, if you were to add a scoop of yogurt and fruit with it, it would be exceptionally delicious or they would be easy to eat on the run.

Try them out and let me know what you think!



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Breakfast Cookies


2 and 1/3 cups of quick oats (not whole oats)*

3/4 teaspoon salt

1 teaspoon ground cinnamon

1 cup almond or peanut butter

1/4 cup pure maple syrup or honey

2 large ripe bananas, mashed

1/3 cup dark chocolate chips

1/3 sliced almonds (optional)


Preheat oven to 325F degrees. Line large cookie sheet with parchment paper or a silicone baking mat. Set aside.

Combine all of the ingredients into a large bowl. Using a large rubber spatula or wooden spoon, mix until all of the ingredients are thoroughly combined. The dough will be sticky and thick.

Each cookie will be roughly 3 Tablespoons of dough.  Drop this amount onto prepared cookie sheet and slightly flatten the tops into desired thickness. The cookies will not spread in the oven.

Bake for 15 minutes until edges are very slightly brown. Don’t bake any longer or the cookies will taste dry. Allow to cool on the cookie sheets completely. Cookies stay fresh at room temperature for 1 week. Cookies can be frozen up to 3 months.

* Quick oats are more finely ground than whole oats and easier to mix into the cookies. If you only have whole oats put them into a food processor for a few minutes to make them a little smaller and easier to combine.

Healthy Sweet Potato Chips

Healthy Sweet Potato Chips

Click on the link above and watch an instructional video on how to make these Healthy Sweet Potato Chips.

Healthy Sweet Potato Chips


Sweet Potatoes (I used two)

Olive Oil (enough to evenly coat them)

Sea Salt (a few dashes)

Peel the sweet potatoes, using a mandolin thinly slice the sweet potato, toss them in a bowl with olive oil and sea salt. Lay the sweet potatoes on a baking sheet and place them in the oven at 400 degrees for 20-25 minutes. Half way through flip them over for a more crispy taste.