Simply Delicious Healthy Pancakes

Okay, so how perfect has the weather been these past couple days? Spring is sure is our near future. I have purposely been making trips that involve me walking somewhere just to soak up the time outside. I am also back into my running, I went for a couple runs this winter, but me and the cold weather do not mix. It feels great to get my stride back.

As you all know, I love cooking/baking and I am always looking for new recipes that will equally taste good and be healthy. I have been making these pancakes for the past few months now, they are SO simple and yet so delicious. They are protein packed, so they keep you feeling full and they are not loaded with sugar. Ultimately resulting in the perfect way to start your day.


I know some of you might feel uneasy with the idea of cottage cheese, but let me tell you, I wouldn’t eat it alone but in these pancakes you cannot even taste it. I highly recommend them!


As you can tell I love fruit so I warm up the fruit and load the top of the pancakes up. Now this just makes you feel like it’s the weekend and you can sit back and enjoy a good coffee and breakfast.



Simple Delicious Healthy Pancakes

1 500g container of cottage cheese

1 500g container of egg whites


In a food processor, mix the cottage cheese and egg whites. Blend until smooth. Next, add in the oatmeal, I never measure the exact amount so I add in the oats until the consistency seems like a pancake consistency. So not too liquidy and not too thick. Finally, mix in lots of cinnamon (I love cinnamon so I add a lot). Then simply fry them up, because they are not like normal pancakes they will not bubble to tell you they are ready, so you need to watch them closely. Also, the trick is to make them thin so that they cook all the way through by the time they are ready to flip.

Suggested playlist while making these pancakes:


Easy Vegetarian Chili

This past week as been perfect is every way, shape and form. My family has not been on a vacation together for many years and with all of us living in different cities it was time we all reunited for a family vacation. My sister and her husband gave my dad tickets to the Daytona 500 for his retirement last year so timing worked out perfectly for us all to attend. We began the week with the NASCAR race, which let me tell you, I am the newest NASCAR fan and you will be seeing me at future races. Following that we went to Universal Studios and Magic Kingdom. I have always been a Walt Disney fan so we could not resist attending when our house was five minutes away from the parks. All and all it was the most fantastic trip with my family and it is hard to get back to reality.


After a week of eating in restaurants and trying new foods, I was very anxious to get back into the kitchen to make a delicious homemade meal. I came across this recipe for Easy Vegetarian Chili from Two Peas & Their Pod, I have never made chili before so I was excited to attempt this recipe. The key word being ‘easy’ because the idea of chili intimidated me.


I started off making this chili in a smaller pot, not having any idea how much it would make and boy was I surprised when I had to transfer it into a much larger pot. I am not complaining at how much it made because was it ever good!

It was the perfect mix of vegetables and was extremely filling. I ended up freezing a large portion of it and it was great in my lunches.


If this cold weather continues, this chili is definitely a must for everyone. I will definitely be making this recipe again!



Easy Vegetarian Chili

Adapted from: Two Peas & Their Pod

1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 carrot, peeled and chopped
1 celery stalk, chopped
1 red pepper, chopped
1 yellow pepper, chopped
1 jalapeno, diced, seeds removed
3 (15 oz.) cans diced tomatoes
2 (15 oz.) cans red kidney beans, rinsed and drained
2 (15 oz.) cans black beans, rinsed and drained
2 cups water
1 1/2 tablespoons cumin
2 tablespoons chili powder
Salt and pepper, to taste

** I also added mushrooms


1. In a large pot, heat olive oil over medium heat. Add onion and cook until tender, about 5 minutes. Add garlic and cook until light brown, about 2-3 minutes. Add carrot, celery, peppers, and jalapeno. Cook for five minutes, or until vegetables are soft.

2. Stir in diced tomatoes, beans, and water. Season chili with cumin, chili powder, salt, and pepper. Stir and let chili simmer for 30 minutes. Stir chili frequently so it doesn’t stick to the bottom of the pan. Serve hot.

Recommended spring break playlist:

Not The Ideal First Date Meal

In lieu of all of the Valentine’s Day festivities, food plays a big part in the celebration, I specifically love a good heart-shaped pizza on Valentine’s. It has been an on going tradition for the past five years, however this year we (Karen, Emily & I) went to Al Dente’s  for our favourite gluten-free roasted vegetable and goat cheese pizza. We added in a slice of peanut butter chocolate cheesecake because well we couldn’t resist the temptation, and we had a good excuse being Valentine’s!

Tonight I was feeling especially crafty, since we just purchased a mandolin, I thought I would attempt to make vegetable sushi. Starting out with a thinly sliced cucumber (that will be the outside shell), then I thinly sliced up red & green peppers, red onion, carrot, avocado, and cilantro (these were all the toppings that went inside). The sauces were also a staple to the sushi so I used hummus, a hoisin sauce dressing, and soya sauce. Altogether these rolls were unbelievably delicious and so light, you could eat 5 without feeling guilty.



I think the trick is to add a layer of hummus on the cucumber prior to adding the vegetables and then line up the vegetables on top of the hummus. I then drizzled the hoisin dressing and soya sauce on top of the vegetables so that the dressing was infused in the roll. Then roll it up slowly so that the toppings all stay in place.


These rolls would not be the ideal first date meal, however they definitely should be a top choice! They tend to get a little bit messy and all over your face, but at least they are SO yummy! And yes, they are as good as they look!


Happy Rolling!



Vegetable Sushi Rolls


Red Pepper

Green Pepper

Red Onion





Hoisin Sauce & Lemon Juice (combined)

Soya Sauce

* The amounts will all be based on how many rolls you wish to make.

It Will Make You Go, Gluten-Free Banana Bread!

It’s yet another cold Sunday winter morning, so what better to do, than bake?

There is so much excitement of the 2014 Olympics that began on Thursday in Sochi. So far Canada has received 1 Gold, 1 Silver, and 1 Bronze medals. In the first opening days they have already made our country proud. The opening ceremonies took place on Friday at 11 a.m. unfortunately I was unable to watch at that time, so I awaited the rerun that took place on Friday evening. I thought the ceremony was quite the spectacle. It took us through Russia’s history, including the alphabet, that mentioned a historical moment for each letter. Following that we were shown the little 9 year old girl who would take the audience through the story. She was elevated into the air and suspended while floats demonstrating the country past her by. Following that was the grand entrance of all of the athletes, Canada’s uniforms were amazing, I thought they were truly Canadian, and really made the country stand out. Every athlete was wearing their Canada hat, it was really neat to see them walking in all in uniform. So excited to watch the rest of the games. Go Canada Go!

In lieu of all the events on during the day, I was tied to the TV so I felt it was only necessary to do some baking at the same time. I found this recipe for Gluten-Free Banana Bread on Confessions of a Gluten Free Mom it caught my eye for two reasons. 1. It looked extremely easy and 1. It was also sugar free, how could I go wrong? 


This bread was delicious. I could not have picked a better recipe. It was super moist and was unbelievably yummy. It is the perfect snack and it doesn’t make you feel guilty. I will admit I am a culprit of craving a sweet snack after dinner, and this recipe was the perfect match.  I will definitely be making this again. 

p.s. try warming the bread up before you eat it, you can thank me later. 






Banana Bread

2½ cups Brown Rice Flour
½ teaspoon Baking Soda
½ teaspoon Sea Salt
1½ teaspoon Baking Powder
½ teaspoon Cinnamon
¼ teaspoon ground Nutmeg
½ cup chopped walnuts (I did not add)
2 Eggs, beaten
6 ripe Bananas, mashed
⅓ cup Raw Honey
1 teaspoon Vanilla Extract
½ cup melted Coconut Oil
Added: a handful of chocolate chips & a handful of raisins 


  1. Preheat oven to 350 degrees and spray bread pan with coconut oil spray.
  2. Mix rice flour, baking soda, sea salt, baking powder, cinnamon, nutmeg and chopped pecans together.
  3. In separate bowl, mix the eggs, mashed bananas, honey, vanilla, and melted coconut oil.
  4. Add banana mixture to dry mix.
  5. Pour batter into your bread pan.
  6. Bake for 50 minutes, or until a toothpick comes out clean.

Happy Super…bowl of Moroccan Lentil Salad

‘Tis the season for wings, beer and watching men in tight pants.

Luckily I was cheering for the Seahawks so I was pretty happy with their win on Sunday (43-8). Russell Wilson deserved the win as a young quarterback in the industry. He kept his head in the game and made some solid passes to his teammates. P.s. I am pretending to have some knowledge of the game right now.

The main attraction to the game was the Halftime Show who featured Bruno Mars and The Red Hot Chili Peppers. Bruno Mars put on a great show attracting more of an audience than the game itself  with 115 billion viewers compared to 111 billion for the game. Interesting fact, Bruno’s brother was the drummer for the show. Great job Bruno and Brother!

Instead of going with the norm and making nachos and wings for the game, I decided to opt for something more ‘me’. My mom shared the recipe for Moroccan Lentil Salad so I made my great attempt to make it. My love for lentils, chickpeas, and black beans has grown extensively this year. I will make any excuse to make something involving one of these.


This recipe was super easy and super delicious. The lentils offered a significant amount of protein and held all the flavour possible. I don’t know about anyone else but anything with feta cheese just calls my name. Also, the freshness of the parsley and tomatoes in this salad reminded me of spring.

I was lucky enough to have spent the past weekend with my parents. My mom came baring her newest recipes to share with us and provided us with a meal on Friday night, including qunioa salad in a lettuce boat, pesto salmon, and this moroccan lentil salad. My mom and I have always shared the passion for cooking and we take any opportunity we can to create a delicious meal together.

If you have 30 mins, take the the time to prepare this delicious vegetarian salad. You’ll feel full, happy, and healthy!




Moroccan Lentil Salad

1/2 cup of dried brown lentils

2 1/2 cups of water

1/2 teaspoon salt

1 bay leaf

1 plum tomato, diced

1/4 cup finely diced red onion

1 1-ounce feta cheese, finely diced

3 tablespoons snipped fresh mint

2 tablespoons snipped fresh parsley

1 tablespoon olive oil

1 tablespoon lemon juice

1 teaspoon lemon zest

1 garlic clove, pressed

Mixed baby salad greens (optional)

Paprika (optional)

Place lentils in colander; rinse and pick out any stones or other debris. Bring water to a boil in saucepan; add lentils, salt and bay leaf. Simmer, uncovered, 20-15 minutes or until lentils are tender. Drain lentils; remove and discard by leaf. Set lentils aside to cool.

In bowl combine lentils, tomato, onion, feta, mint, and parsley. In small bowl whisk together oil, lemon juice, lemon zest and garlic until blended. Drizzle dressing over salad, tossing gently to coat. If desired, serve salad over salad greens and sprinkle with paprika.

Apples and a lot of Cinnamon Gluten-Free Muffins

Why does it always happen when you are looking forward to the weekend that it flies by so quick?

This weekend was all that I could have asked for and more. The boyfriend came up for the Keith Urban concert “Fuse” on Friday night in Toronto. He was simply amazing, we could not have asked for a better show. We decided to make the most of our time in Toronto with a little bit of shopping at the Eaton Centre and then visiting the new “Ripley’s Aquarium,” which on a Saturday afternoon was mayhem. However, it is definitely a MUST see, I would recommend it to anyone, the perfect activity for a date. Plus you learn all about the fish living in our Great Lakes all the way to the oceans. Do you know how many teeth sharks have? Feel free to count.


You would have thought when we got home we would have been tired, however I found this recipe on Quest for Balance and I was too excited about it, so I began my quest for the perfect Gluten-Free Apple Cinnamon Muffins.



Through personal preference I made a few changes to the recipe and gave it my own little twist. I chose to use granny smith apples because well they are one of my favourites and have a great sweet taste to them. I decided not to use milk so I included more eggs (not quite as many in the picture) and I added apple sauce (yet another great natural sweetener) instead. Lately I have been loving coconut oil, so I resorted to using that instead of olive oil. I also added more cinnamon because who doesn’t love a spoon full of cinnamon?


This recipe was simply divine and they turned out perfectly. They were small in size and perfect for a simple snack in the middle of the day. Plus who could resist a warm apple cinnamon muffin with a cup of tea on a cold winters day? NOT me that is for sure. The boyfriend loved them as well, so I was sure to send some with him for his drive back home.


This time I made sure to capture photos throughout the entire process so you could follow as I baked. I am always looking for new recipes so stay tuned to what I will come up with next. Happy Sunday my friends!



Gluten-Free Apple Cinnamon Muffins

Adapted from: My Quest for Balance

2 cups oat flour (I used brown ride flour)

1.5 tsp cinnamon

2 tsp baking powder

1 egg, beaten (I used 3 eggs & 2 tbsp. apple sauce)

3/4 cup almond milk

1/4 cup melted raw honey (I did not add quite as much)

1 tsp vanilla

1/2 tbsp. olive oil (I used coconut oil)

1 apple, chopped (I shredded 2 apples)

Preheat oven to 350 degrees.In a large mixing bowl, combine the dry ingredients: oat flour, cinnamon and baking powder. In a small mixing bowl, combine the wet ingredients: almond milk, honey, vanilla, olive oil. Mix the wet ingredients into the dry ingredients, do not over mix. Fold in the chopped apple. Fill lined muffin tins 3/4 full and bake for 20-25 minutes until a tooth pick comes out clean when inserted into the center.

Gluten-Free Quinoa Pizza Muffins

So you would think that living in North Bay for the majority of my life I would be used to this cold weather. However, that is not the truth, this so called “polar vortex” has made us house bound. So instead of sitting there like a bump on a log we decided to focus our energy into cooking.

Luckily, I was visiting with my best-friend (more like sister) Kate,  we came across this unique recipe for Gluten-free Quinoa Pizza Muffins and began cooking.

Photo of ingredients Mixed Together. I have to admit, they didn’t turn out quite as pretty as I had hoped and saw on Little Red Delish or So Very Blessed however, they sure did taste good. That’s what matters though right?

These muffins were oh so satisfying. They offered the excitement of having a pizza but didn’t have the unhealthy aspect of eating a slice of pizza. The quinoa acted as dough and the chosen toppings acted as though they would on your favourite pizza. The bonus was using a homemade pizza sauce because it added that extra taste of home.

I knew these muffins were a perfect snack from the start; filled with protein, great flavour and in a bite-sized muffin.

I got so excited while cooking I completely forgot to take a picture once they were finished. Sadly (or not so sad) enough we devoured them rather quickly which left none for a picture. I promise next time I will remember to take photos so that you’re not left hanging.



Gluten-Free Quinoa Pizza Bites

Adapted from: Little Red Delish & So Very Blessed

1 cup uncooked quinoa

2 large eggs

1 cup chopped onion

1 cup shredded mozzarella cheese

2 teaspoons minced garlic

1/2 cup fresh basil, chopped (or 2 tablespoons dried)

1/2 cup roma tomatoes, diced

1/2 cup fresh spinach, chopped (we forgot to add this)

1/2 cup black olives

1/2 teaspoon salt

1 teaspoon crushed red pepper flakes (we didn’t think that they needed this)

1 teaspoon dried oregano

Pizza sauce for dipping, I used a homemade spaghetti sauce but you can use any pizza sauce that is your favourite.

Preheat oven to 350 degrees. Place the quinoa and two cups of water in a covered pot. Bring to boil and then simmer for 20 minutes or until quinoa is tender.  Mix together all ingredients, except pizza sauce, in a medium mixing bowl. Distribute mixture into a greased muffin tin, filling each cup to the top and press down gently to compact.  Bake for 15-20 minutes.  Broil on low for two more minutes.