Cauliflower Tabbouleh Salad


My Cauliflower Tabbouleh Salad by far one of my favourite easy salads as of late! It’s a simple recipe to add to your weekly meal prep and also makes for a great pot luck dish this summer. This isn’t just any plain old salad… it’ll even please your toughest family member ;) Bonus, it’s grain free and low carb!

** If you don’t have a food processor, grate the cauliflower florets. Or, purchase already riced cauliflower!! (If not finely riced, chop into finer pieces like in the photo of this recipe).

1 head cauliflower, cut into small florets
2 cups parsley, chopped with leaves and stems included (approx. 2-4 bunches of parsley)
1/2 cup mint leaves, chopped (approx. 1-2 bunches of mint)
3 roma tomatoes, chopped
1 english cucumber, diced finely
1 large garlic clove, minced
6 tablespoons olive oil
6 tablespoons lemon juice, (approx. 2 lemons)
Salt & pepper to taste

1. In the bowl of your food processor, add the cauliflower florets and pulse until it resembles rice. Place the cauliflower crumbles into a large bowl.
2. Mix together the parsley, mint, tomatoes, and cucumber and minced garlic with the cauliflower. Toss to combine.
3. Drizzle with olive oil and lemon juice. Add salt and pepper to taste.
4. Serve immediately or store in the fridge for up to 3 days.

Paleo "Oatmeal"

Paleo "Oatmeal"

Are you tired of having eggs for breakfast? Maybe just looking for a warm breakfast bowl for the colder months? But still wanting it to be grain free, dairy free, and low carb? This Paleo “Oatmeal” is for you!

(1 serving)

2 tablespoons chia seeds
2 tablespoons hemp seeds
2 tablespoons ground flax seeds
1 serving of your favourite protein powder** (I love Sun Warrior’s Warrior Blend in Vanilla!)
1 1/2 cup unsweetened almond or coconut milk

** Protein powder is optional. If you are not adding a lightly sweetened protein, you may want to add 1-2 teaspoons honey/ maple syrup, or simply sweeten your bowl with berries and cinnamon.

Toppings (optional):
Fresh raspberries, cinnamon, pecans, cacao nibs, cashew butter, MCT oil, etc…

1. Whisk all ingredients in sauce pan over low-medium heat for 2-3 minutes.
2. Pour warm “oatmeal” into bowl and add optional toppings.
3. Serve warm
& Enjoy!

Bacon & Eggs in a Portobello Mushroom


Bacon & Eggs in a Portobello Mushroom make the perfect breakfast or brunch. They are simple to make and have only 5 ingredients, most of which you probably already have on hand. You are getting a great source of healthy fats and protein from the eggs and bacon, source of greens from the arugula, and veggies from the mushrooms and tomatoes. A balanced, and most of all TASTEY breakfast everyone will love. 

 Tip!! Remove seeds from tomato to avoid soggy mushrooms. Also, if you aren't a big fan of arugula, swap for spinach.



4 portobello mushroom caps
1 cup arugula
1 medium tomato
4 eggs
2 strips bacon, cooked and chopped
Sea salt and pepper, to taste


1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
2. Scoop out gills of mushrooms using spoon and discard.
3. Place mushrooms on baking sheet and fill each cap with arugula and tomato. Then, carefully top with an egg in the center.
4. Place in oven and bake for 20-25 minutes or until egg whites turn white.
5. Top with chopped bacon, sea salt and pepper.

BBQ Cauliflower Steaks with Chimichurri

BBQ Cauliflower Steaks with Chimichurri- My favourite summer recipe! Cauliflower is one of the most versatile vegetables you can use- another great way to enjoy cauliflower is mashed (just like mashed potatoes!). You can serve these cauliflower steaks as a main dish or as a filling side dish to vegetarians and meat eaters alike.

You can enjoy the cauliflower steaks for 3 to 4 days after grilling and the chimichurri will last slightly longer in the fridge.



  • 2 cups packed fresh parsley
  • 3 cloves garlic crushed
  • 1 shallot
  • juice from 1/2 lemon
  • 1/4 cup red wine vinegar
  • 2/3 cup extra virgin olive oil, plus 1 tbsp to brush onto cauliflower
  • 2 tbsp fresh oregano
  • 1/4 tsp salt
  • 1/4 tsp red pepper flakes


1. Turn on the barbecue to medium heat.
2. To cut the cauliflower steaks, remove the leaves from the base of the cauliflower and cut the cauliflower into 2-4 steaks that are each 1/2 inch thick, being sure to get a portion of the core in each one as this will hold them together. Whatever falls off or breaks apart isn't waste! Place those cauliflower pieces into a bbq wok.
3. In a food processor combine all of the ingredients for the chimichurri and blitz until smooth.
4. Brush each cauliflower steak with extra virgin olive oil and place onto bbq and let them cook for 5-8 minutes. Flip them over to grill for another 5-8 minutes. The steaks should be tender with darkened grill marks on both sides. At the same time, place the pieces of cauliflower (drizzled in extra virgin olive oil) that have fallen off, into a wok on the bbq. Leave on grill for the same amount of time as the steaks.

Serve cauliflower with the chimichurri evenly spread on top.

Breakfast Egg Cups

This Breakfast Egg Cups recipe is the perfect breakfast on-the-go. Make them ahead of time, refrigerate or freeze them. They're easy to make & perfect for reheating throughout the week!

Make your own healthy breakfast egg muffin cups with whatever veggies you have in your fridge.


My favourite is mixing sun dried tomatoes, goat cheese and spinach or mixing leeks, red pepper and mushrooms!

Makes 12 egg cups


12 eggs, whisked

Pick 2-3 of the following:
1/2 cup chopped spinach (any greens; arugula, kale, etc)
1/2 cup chopped red peppers
1/2 cup chopped leeks
1/2 cup chopped zucchini
1/2 cup chopped mushrooms
4-6 sun-dried tomatoes
1-2 tbs goats cheese

1. Preheat oven to 350 degrees. Spray a muffin tin with nonstick cooking spray or use a silicon mold.
2. Pick 2-3 ingredients and divide them evenly into 12 muffin cups.
3. In a large bowl whisk together eggs, salt and pepper until well combined.
4. Fill each muffin about 3/4 way full with egg mixture, pouring over the veggies already in each tin.
5. Bake for 25-30 minutes until eggs are set and puff up in the tin. Let muffins cool for a few minutes, then run a butter knife around the edges of each cup and remove.
* Serves 6 (2 egg cups each)

One Pan Chicken Fajitas

This easy-peasy chicken recipe is my go to when time in the kitchen is limited. It as minimal prep, mess free, it's packed with flavour and one pan is all you need! Make this One-Pan Chicken Fajita recipe for your family dinner or for a quick meal prep. Makes for great leftovers over a bed of lettuce or cauliflower rice. Top with salsa and avocado- my fav!

chicken one pan.url.jpg

Serves 4-6

Fajita Spice mix:
2 tsp chili powder
1 1/2 tsp garlic powder
1 1/2 tsp paprika
1 tsp cumin
1 tsp ground coriander seed
1/2 tsp salt
1/4 tsp cayenne pepper

4 skinless boneless chicken breast, sliced into 1/2 inch thick strips
1 medium onion, 4 skinless boneless chicken breast, sliced into 1/2 inch thin strips
1 red pepper, sliced into thin strips
1 green pepper, sliced into thin strips
1 yellow pepper, sliced into thin strips
2 tbs avocado oil

1. In a small mixing bowl mix together fajita spice mix, set aside.
2. Preheat oven to 400 degrees. Line a baking sheet with a silicon mat or parchment paper (for easy clean up!)
3. Spread onions and peppers evenly onto baking sheet.
4. Top with chicken strips and sprinkle the fajita seasoning all over.
5. Drizzle avocado oil all over and toss everything to coat. Spread into an even layer and avoid too much overlapping.
6. Cook for 25-30 minutes or until chicken is fully cooked and veggies are tender.
7. Remove from oven, and serve over whatever you  cauliflower rice, cassava tortillas or over a bed of lettuce.
8. Finally, top with your favourites such as avocado, cilantro, lime, salsa or hot sauce!