My Top 10 Favourite Recipes

Hi people! You showed up at a great time. To celebrate my 200th post, I decided to compile a list of my top ten favourite recipes. This is the stuff you really need to pay attention to right here! These are my best offerings, the cream of the crop, the A-list of blog recipes. Going through all of these recipes made me want to make so many of them:) I’m usually trying to come up with new stuff all of the time, but I’m definitely going to remake some of this food because it’s so good. The recipes I that I post have definitely changed over the course of my blogging career, and they’re getting more tasty and creative;) There are definitely some OGs that made this top ten list though! I’m proud of myself for numbering them all off, because it was super hard to rank them. I want to hear from you guys though; what’s your favourite recipe at Here’s my list!

10. Coconut and Lentil Curry

I love curry so much because it’s warm and comforting, and the coconut milk in this one gives it so much flavour and richness. It’s super easy, is made in one pot, and packs in a ton of protein with all those lentils! You can check out the recipe for this Coconut and Lentil Curry here.

9. Mango Salsa

This mango salsa recipe was given to me by my aunt and is SO fresh and delicious! I could literally eat it on or with anything, or just by the spoonful. Click here for the recipe!

8. Hearty Vegetable Chilli

I think that this is the one blog post that I don’t have a picture for! I’ll definitely have to make this recipe and post one. I think that chilli is super underrated, but it’s do tasty and is a great staple recipe that you can make in a pinch. I love all of the veggies in this version! Take a look at the recipe here🙂

7. Scrumptious Sugar Free Muffins

Here’s an OG recipe that I clearly made before I was good at naming things! Seriously, who says “scrumptious”? Anyway, these muffins are awesome, and I haven’t really tried another muffin recipe since. (Except for my carrot and apple muffins but those aren’t as good). You FOR SURE need to try these! Click here to have your mind blown:)

6. Rainbow Bowls

When I look at this bowl I just think that it embodies what this site is about, which is making healthy food exciting. Also, it’s all of my favourite things in a bowl. Sweet Potato? Yep. Avocado? Yessir. And a delicious peanut dressing to tie it all together? YOU’D BETTER BELIEVE IT! Check it out right here.

5. PB Banana Creamsicles

These are one of the first dessert recipes that I posted, and I absolutely love them! They’re the perfect refreshing summer treat because they’re creamy and peanut-buttery and just YUM! I need to make these in the near future. The link to the recipe is right here.

4. Walnut Brownies

Coming in at number 4 we have my Walnut Brownies. These are super addictive, chocolatey and rich, and still healthy(ish). I keep repeating this, but it’s very important that they actually tricked my brother into thinking that they were the regular kind of brownies. He promptly spit them out after he figured out that they were my recipe because he’s supportive like that, but it’s fine I already had validation that these brownies are FREAKING awesome. I’m using capital letters a lot in this post;)) The recipe link is here.

3. Veggie Sandwich

I think this recipe legit changed my life. Anytime you put stuff between two pieces of bread it’s awesome, but throw some hummus, avocado, balsamic red onions, chickpeas and carrot in there and it’s next level people. I mean, just look at that. That is a bad ass sandwich right there. Click here RIGHT NOW because you’re making this for lunch.

2. Chocolate Saskatoon Berry Pie

Now it’s getting really serious. Are you ready? You sure? I’m going to take a deep breath because THIS PIE IS ON ANOTHER LEVEL THAT WILL BLOW YOUR MIND AND YOU NEED TO MAKE IT ASAP BECAUSE IT IS HEAVEN ON YOUR TASTE BUDS. Whew. That was quite the run on sentence! I just had to get that out there. In all seriousness, this pie is pure awesomeness. A chocolate crust? Get out of here! Click here to make your mouth happy;)

1. Peanut Butter Chocolate Fudge Bars

While it was really hard to choose, the number one spot goes to my Peanut Butter Chocolate Fudge Bars. They’re just so easy to make and so darn good. I don’t have many words to describe them other then delicious, chocolatey, and I want them. That didn’t really make sense but I can’t talk coherently while I’m thinking about these bars, ok? Their lengendary-ness can’t be conveyed by using all caps, but just trust me, click here and you won’t regret it.

That is one EPIC list right there! Let me know what your favourite recipes are, and I’ll see you guys soon!

Yours Truly,


Curried Sweet Potato Pita Pockets

Hi guys! Today I have an AWESOME recipe for you guys; these Curried Potato Pita Pockets are one of my favourite recipes ever! They’re super quick and easy to make, plus they pack in SO much flavour and freshness. Sweet potatoes are life my friends, so they had to be included in this recipe too. I was inspired by a veggie samosa wrap by VeganRicha, but I changed and simplified the recipe and it turned out great! The sweet potatoes are roasted with some red bell peppers in cumin and curry powder, then mashed a bit and paired with a fresh cilantro-y bean salad in a warm pita. Basically, my dreams in a pocket of bread. These pitas make great leftovers to, and will definitely be one of my go-to lunch recipes when I’m back at school. Enjoy the recipe;)

Curried Sweet Potato Pita Pockets

Serves: 3

Total Time: 50 minutes


  • 1 large sweet potato or yam
  • 1/2 a red bell pepper
  • 1 tbsp olive oil
  • 1 tbsp curry powder
  • 1 tsp +1/2 tsp ground cumin
  • 1 can of red kidney beans, drained and rinsed (chickpeas or black beans can be used in a pinch)
  • 1/4 cup packed cilantro leaves
  • 1/4 of a red onion, diced
  • 1 tomato, diced
  • Juice of 1/2 a lemon
  • 3 whole wheat pitas
  • Salt and pepper to taste


  1. Preheat your oven to 400 degrees Fahrenheit (after 200 posts I finally managed to spell Fahrenheit right the first time!)
  2. Peel the sweet potato and cut it into very small cubes, a little less than a centimetre in size. Chop the bell pepper into the same sized cubes and place the veggies on a parchment lined baking sheet.
  3. Toss the veggies in the olive oil, curry powder, 1 tsp of cumin and some salt and pepper. Place the pan into the oven and roast for about 20-25 minutes, until the sweet potatoes and peppers are soft.
  4. Meanwhile, toss the red kidney beans, tomato, red onion, cilantro, 1/2 tsp of cumin and lemon juice together in a bowl and set aside.
  5. Once the veggies are roasted, remove them from the oven and transfer to a large bowl. Use a fork to mash the mixture, leaving some sweet potato chunks whole.
  6. Warm up the pitas in the microwave and cut or rip them in half. Open up each half so that it forms a pocket, and scoop equal amounts of the roasted veggies and bean salad into them.
  7. Enjoy!

Hope you guys love this recipe as much as I do! Thank you for reading and I’ll see you on Friday;))

Yours Truly,


Vegetable and Coconut Curry

Hey!! While winter is still here, I want to make all of the warm and comforting dishes that I can. So today I made this delicious Vegetable and Coconut Curry! It’s a big batch recipe and so it’s great for freezing and saving for busy days. This curry is LOADED with vegetables and has chickpeas in it to for some extra protein. Coconut milk gives it extra flavour, and I used lots of spices to make the curry sing;)) You can serve it over quinoa, rice, or pasta for an amazing meal. Here’s the recipe!

Vegetable and Coconut Curry

Serves: 6-8

Total Time: 75 minutes


  • 2 tbs olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1/2 tbsp cumin
  • 1/2 tbsp ground ginger
  • 1/2 tbsp curry powder
  • 1 tsp ground coriander
  • 1/2 tsp dried cilantro
  • 2 cups cauliflower florets
  • 1 cup broccoli florets
  • 1 can chickpeas, drained and rinsed
  • 2 large carrots, peeled and chopped
  • 1 can of crushed tomatoes
  • 1 can of light coconut milk
  • Salt and pepper to taste


  1. Heat the olive oil in a large pot over medium heat. Add in the onion and cook until translucent, about 6 minutes.
  2. Add in the garlic and cook for an additional two minutes. Measure out the spices and dump them into the pot, adding water if the mixture becomes too dry. Cook the garlic and onions with the spices for 2 more minutes.
  3. Add the vegetables, chickpeas, tomatoes and coconut milk into the pot. Season with salt and pepper and stir to combine. Bring the mixture to a boil, then lower to a simmer and cover. Let the curry cook for about 30-45 minutes, until the vegetables are tender.
  4. Serve the curry over pasta, rice, or quinoa. You can also let it cool and freeze it in resealable bags.
  5. Enjoy!

Hope this curry warms you up!

Yours Truly,


Toasty Curried Zucchini and Hummus Wraps

Hello there! This recipe features a technique that I discovered recently and has changed my life; toasting wraps in a pan! It gives wraps such a toasty, restaurant-like quality that is absolutely amazing. Not to mention that it helps them stay folded! Also, it’s zucchini season, and my grandma gave me some monstrous zucchinis to use up! The plants in my own garden are still in the flowering stage. I used a smaller one for this recipe, but expect to see lots of zucchini posts in the near future;) Here’s the recipe for this delicious wrap!

Toasty Curried Zucchini and Hummus Wraps

Serves: 2

Total Time: 20 minutes


  • 1 small zucchini, cut into rounds
  • 1 small bell pepper, sliced (any colour)
  • 1 tbs olive oil
  • 1/2 cup water
  • 1/2 tbs curry powder
  • 1/2 tbs garlic powder
  • Salt and pepper to taste
  • 2 tbs hummus (I like roasted garlic)
  • 2 organic whole wheat tortillas
  • Sprouts or finely chopped lettuce (optional)


  1. In a pan over medium heat, heat up the olive oil. Add in the zucchini and bell peppers, and cook until they are just starting to go soft, about 5 minutes.
  2. In a small bowl, mix together the water, garlic and curry powder. Dump the mixture into the pan and continue to cook until all of the liquid has evaporated and the veggies are soft.
  3. Wipe out your pan with some paper towel and set it aside to be used for toasting your wraps.
  4. Spread a tablespoon of hummus onto each of your wraps. Spoon half of the vegetable mixture onto each wrap as well. Top with sprouts or lettuce.
  5. Fold each wrap tightly, making sure that both ends are closed. Heat the pan over medium heat and place the wraps seam-side down in it. Toast the wraps for about a minute on each side, or until they’re golden brown.
  6. Enjoy!

Sprouts add a lot to these wraps, but if you don’t have any I definitely recommend adding some lettuce or tomato for a bit of freshness. But the toasting just puts them over the top! Let me know what you think in the comments:))

Yours Truly,


Coconut and Lentil Curry

When I posted my first curry recipe a while back, I said that I’d post more of them in the future, but I don’t know what took me so long because curry is freaking delicious. Coconut milk makes all the difference, giving this lentil curry a creamy texture and great flavour. It does take about 30 minutes to cook, but once you’ve prepped everything you kind of just throw it in the pot and let it do its thing, so it’s really easy. I like to serve this curry with quinoa, avocado and cilantro, but white rice or any other grain would work just as well. And you bet that I’m freezing the leftovers for later!

Coconut and Lentil Curry

Serves: 2-3

Total Time: 50 minutes


  • 1 white onion, diced
  • 2 cloves of garlic, minced
  • 1 tbsp olive oil
  • 1 tbsp curry powder
  • 1 tsp cumin
  • 1/2 tsp chilli powder
  • 1/2 tsp dried basil
  • 2 ripe tomatoes, diced
  • 1 can light coconut milk
  • 1 1/2 cups green lentils, rinsed
  • Salt and pepper to taste
  • Cooked grains for serving


  1. In a large pot over medium heat, heat the olive oil. Dump in the onions and cook until translucent, about 6-8 minutes.
  2. Add in the garlic and all of the spices, cooking for an additional 2 minutes, until the mixture is aromatic.
  3. Next, put the tomatoes, coconut milk, and lentils in the pot. Stir, bring to a boil then reduce to a simmer.
  4. Let the curry simmer for 30-40 minutes, until the lentils are soft. At this point, you can taste the curry and season to taste with salt and pepper.
  5. Serve with avocado and grains of your choice.
  6. Enjoy!

Hope you like this curry recipe! Have a great weekend;)

Yours Truly,