Vegetable and Goat Cheese Stuffed Portobello Mushrooms

Before this I had never even tried a stuffed portobello mushroom…if the same goes for you, you are missing out!! This particular stuffing went so well with the flavour of the mushroom, creating a divine dish!

Serves 5



This recipe is pretty simple – if I can make it, so can you!!


  • 5 portobello mushrooms
  • Tbsp. olive oil
  • 1 medium yellow onion, chopped
  • 1 clove garlic, minced
  • 2 small zucchini, chopped
  • 1/2 red bell pepper, chopped
  • 1/2 C. lentils, cooked
  • 1 big handful of fresh spinach
  • 1 tsp. dried oregano
  • 1/2 tsp. dried basil
  • 1/4 C. vegetable broth
  • 1/2 C. goat feta, crumbled – Of course leave out for vegan
  • 1/2 C. havarti or mozzarella, grated – leave out for vegan.. can top with vegan cheese or leave as is. It is still delicious!
  • salt and pepper to taste

Image Image


  • Pre heat oven to 375 degrees
  • Heat up olive oil in large sauce pan, add onion and garlic. Cook until onions begin to become transparent.
  • Add zucchini, red pepper, and lentils. I like to add a little salt at this point. Cook until the veggies are tender.
  • Add additional ingredients, excluding the cheeses and mushrooms.
  • Cook until spinach is wilted and liquid has evaporated from your mixture–about 5 minutes.
  • Remove mixture from heat and stir in crumbled goat cheese.
  • Wipe outside of mushrooms with damp paper towel and trim the stems.
  • Stuff mushrooms with your mixture.
  • Place on greased pan and bake for 30-35 minutes.
  • Top with grated cheese and continue to bake for additional 7 minutes or broil for 5 minutes.
  • Enjoy!

I paired my mushrooms with a fresh bruschetta, toasted baguette and a fresh green salad.

Everyone, even the meat lovers, said they were awesome!

Marvellous, Marvellous Mushrooms!


Curried Lentil and Wild Rice Salad

Okay, this recipe is so good! I have gotten similar types of salad before at delis and I really wanted to create my own.  This salad reminds me of Fall- with the pumpkin seeds and apples, but it is perfect for a summer picnic, potluck, garden party, or really anytime you want something delicious!

It is great as a side dish or a light main dish.




  • 1 1/2 C. wild rice, cooked
  • 2 C. green lentils, cooked
  • 2/3 C. dried currents
  • 2/3 C. sliced almonds
  • 1/2 C red onion, finely chopped
  • 1 apple, chopped into small chunks
  • 1/2 C. roasted pumpkin seeds


  • 1/4 cup white wine vinegar
  • 1 tsp ground cumin
  • 1 tsp Dijon mustard
  • 1tsp honey
  • 1/2 tsp salt
  • 1/2 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/4 tsp paprika
  • 1/4 tsp nutmeg
  • 1 pinch cinnamon
  • 1 pinch cloves
  • 1/3 cup  canola oil or vegetable oil

Note the dressing is a modified version of a curried salad from Canadian Living

Here is their recipe


  • Combine all salad ingredients in a bowl (excluding dressing ingredients)
  • In separate bowl, whisk together all dressing ingredients
  • Pour dressing over salad and toss until all salad is dressed.

Now dig into this delectable creation and enjoy it!!



I’d love to hear feedback on any of my recipe posts!

Have a fabulous day!


Vegan’s Dream “Egg” Salad

I’ve always enjoyed egg salad sandwiches but now that I’m not really into eating eggs I decided to try make something similarly enjoyable! …and boy, was it ever good! It is a tofu salad sandwich… hope you enjoy!Image



  • 1/4 block tofu, crumbled or chopped
  • 3 pickles, chopped
  • 1 celery stalk, chopped
  • 1 ripe avocado, mashed
  • 1 tsp. lemon juice
  • 1/2 clove garlic, minced
  • 1/4 tsp. onion powder
  • 1/4-1/2 tsp. cumin
  • dash of paprika
  • squirt of mustard
  • salt and pepper to taste
  • Fixings of your choice


  • Combine mashed avocado with lemon juice and garlic. Whip up to remove chunks until smooth mayo-like texture is achieved.
  • Add remaining ingredients into avocado mixture
  • Enjoy on a wrap, toasted bread or as is!
  • Top with your desired fixings!

Note: This time I topped mine with cucumber, alfalfa sprouts, tomato, chives, and romaine lettuce.



This is a quick and easy recipe.

Have a great day!

Healthy and Hearty Chocolate Chip Nutty Cookies


I wanted to create a cookie packed with goodness, which means flavours and nutrition!

It was this awesome recipe that inspired me.

When ever I make these cookies they don’t last long, everyone gobbles them up!


  • 1 C. mashed black beans
  • 1 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 1 C. peanut butter
  • 1/3 C. honey
  • 1/2 almond milk
  • 1 tsp. vanilla
  • 1 C. oats
  • 1/2 C. chocolate chips
  • 1/4 C. coconut
  • 1/4 C. almonds
  • 1/4 C. pumpkin seeds or sunflower seeds..or both!
  • 2-3 Tbsp. flax seeds

Note: All ingredients from chocolate chips down can be substituted for anything! Try raisins, dried cranberries, walnuts, etc.


  • Pre heat oven to 350 degrees
  • Combine black beans, baking soda, cinnamon, peanut butter and honey, Mix until smooth.
  • Add in almond milk and vanilla and mix.
  • Add rest of ingredients and mix until combined.
  • Drop balls of dough onto greased cookie sheet
  • Bake for 10 mins.
  • Sit down and enjoy your heavenly baking!

I love these cookies because they are very satisfying for your sweet tooth and they are very nutritious! Protein packed with the beans, nut butter, and nuts and seeds.  They are great as a dessert or a sweet little snack.

Endless Options Smoothie



I absolutely love vegetables but I know some people cringe when they hear the word broccoli or kale.  I want to make it known that putting vegetables along with fruit into your smoothie is a GREAT way to get your veggies in!   I’ve been making myself a smoothie every morning and I feel fabulous because of it! It is a great way to start the day.

Today I made a ginger berry smoothie. Lately I’ve been using ginger in lots of things and I love it! If you like ginger I suggest it in your smoothies…it tastes like a vacation to the Caribbean.

I know some might think that the veggies are over board but your taste buds develop a love for them! And in this case, they are blended with all the fruit to create a fresh delicious flavour!

So the above photo is the ingredients I used this morning.


  • Mixed berries
  • flax seed, Tbsp or so.
  • broccoli
  • carrot
  • celery
  • spinach
  • banana
  • ginger, about a tsp. size
  • orange
  • Liquid of choice- today I used almond milk and I usually use about one cup but it varies depending on my desired thickness.
  • Protein powder (Optional) – I like to add some protein powder into my smoothies if I am using almond milk because it is lacking in the protein department!

You can pretty much throw what ever you have into it! I love using beets, kale, apples, cucumbers, cinnamon, cooked pumpkin, cocoa powder, coconut…you get the point, anything goes!

Mix it up and have FUN with it!



Enjoy your lovely day!

Hummus, Avocado, Black Bean Grilled Sandwich


The lunch bell is ringing! Combat your hunger with this tasty and satisfying loaded sandwich.

I’ve always loved grilled cheese so here is a veggie loaded, vegan alternative.


  • 2 slices of whole wheat bread
  • Avocado, mashed
  • Hummus
  • Tomato, sliced or diced
  • Black Beans
  • Sprouts
  • Chives, chopped
  • A pinch of cumin
  • A pinch of Chili powder
  • Salt and Pepper to taste
  • A few drops of your favourite hot sauce- I used the local Ebesse Zozo Dipping Sauce.
  • Vegan butter/margarine or olive oil

To put this together, I slathered on the hummus on one piece of bread and avocado on the other. I then topped the hummus with the black beans and slightly pushed them in to hold them in place. From there you can pretty much throw it together as you please! Brush outsides of your bread with olive oil or margarine. Heat up a panini grill or frying pan and grill your sandwich to perfection!

Pair with a freshly made salad and voila you have a easy and scrumptious meal!

Ahhhh… Sandwich heaven!

Bright and Early Healthy Banana Pancakes





Banana Oat pancakes topped with natural peanut butter, mixed berries, and chocolate chia seed pudding.

Good Morning!

I’ve been looking for a healthy pancake recipe, wanting to avoid the eggs, white flour, oil and sugar so commonly found in pancakes. I think I’ve found a winner!

The recipe can be found here:

I decided to skip the salt and I think that was a good decision, the baking soda made it salty enough.  I also added about a Tbsp. of flax seeds into the mixture while in the food processor (or blender).

I’d like to show people that there are healthier alternatives to top their pancakes with…it doesn’t need to be butter, syrup and whipped cream. Try out the protein packed peanut butter and antioxidant, nutrient rich berries instead!

Hope you enjoy!



Vegan Carrot Cake



I made this using a combination of recipes and tweaking them a little in order to keep it vegan.

For the cake I used this recipe:

Note- I subbed 3 Tbsp. ground flax and 9 Tbsp. Water for the eggs.

For the icing:

The two went very well good!


Loving Chia Seeds

Watermelon, Mango, Chia Seed Pudding, topped with coconut.

Watermelon, Mango, Chia Seed Pudding, topped with coconut.

This was so simple to make and heavenly on the tastebuds, not to mention healthy!

For the pudding the ratio is 1 cup liquid to 3 Tbsp. chia seeds.

For this recipe I used 1/3 cup almond milk and 1 Tbsp. chia seeds.  Let stand for at least an hour till the consistency you want is achieved (letting stand over night is ideal).



Inspiration for Healthy Eating. Reasons for Vegetarianism.

I have recently become vegetarian, adopting a mostly plant-based diet.  It was several documentaries that I watched that inspired me to adopt this new diet.  These documentaries are: Earthlings, Vegucated, Forks Over Knives, Food Matters, Hungry for Change, and Fat, Sick, and Nearly Dead.  I would encourage everyone to watch them!  After viewing these, I have become very interested and aware of what I put into my body…not that I won’t indulge on a sugary treat sometimes.  I’m interested in nourishing from the inside out!  I also thoroughly enjoy cooking and baking–making this new food journey enjoyable!