Vegetarian Stuffed Sweet Potatoes


Super easy. Super healthy. Super delicious. And there will be leftovers! What more could you want?

What You’ll Need:

1 Sweet Potato

1 large red onion

2 tbls olive oil (or butter)

Splash balsamic vinegar

Large handful of spinach

2 tbls goat cheese

Salt and Pepper


What To Do:

Prick holes in the sweet potato with a fork and microwave for about 3-4 minutes (until cooked). Meanwhile, heat olive oil (or butter) in large frying pan, add onions and cook down until caramelized (this can take up to 25 minutes). When onions are almost done, add the splash of balsamic vinegar and spinach until it wilts.

Take cooked sweet potato, cut lengthwise and scoop out the insides into a bowl. Add cooked onion, spinach, and goat cheese. Stir to combine and add salt and pepper.


Refill sweet potato skins with the mixture, and add some extra goat cheese on top. Broil for a few minutes until cheese is melted.

There will be extra mixture leftover which is great to eat the next day in a wrap.




Vegetarian Indian Feast


I just moved in to my new condo, and the best thing about it (besides having a space all to myself) is my gas stove! Cooking with gas is just better- don’t let anyone tell you otherwise.

I wanted to put my new stove to good use, so invited a friend over for a nice homemade dinner. We’re both vegetarians and love some good Indian food, so I put together an easy and delicious Indian-inspired meal.

The green dish on the left of the photo is Saag Paneer. When ever I go out for Indian food I usually order a paneer (type of cheese) dish. My mum found this recipe for a saag paneer…and it is amazing! If you can’t find paneer, you can easily sub in halloumi cheese.

The dish at the bottom is Curried Red Lentils. Like most things I make, it is quite simple:

What You’ll Need

2 tbls canola oil

half a diced onion

1 clove diced garlic

1 tbls fresh ginger

1 tsp Curry Powder

1 tsp cumin

1/2 cup red lentils

1 cup vegetable broth

What To Do:

Heat oil in a medium saucepan, add onions, garlic and ginger. Cook a few minutes until onions are soft. Add curry powder, cumin, and lentils. Stir to coat. Add broth. Reduce heat and simmer until broth is absorbed and lentils are cooked (about 20 minutes)

I also made some Roasted Curry Sweet Potatoes.

What You’ll Need:

1 medium Sweet Potato

1 tbls olive oil

1 tbls curry powder

What To Do:

Preheat oven to 450. Chop sweet potato into cubes and place on baking sheet lined with parchment paper. Pour over oil and curry powder, combine. Bake in oven for 15-20 minutes.

Place all 3 dishes on a large platter and serve with some roti or naan, and mango chutney.


Wild Rice and Mango Salad


I’m sure I have mentioned before how much I love mangos. But in case I haven’t- I LOVE MANGOS! So fresh. So juicy. So sweet. It is everything you could want on a hot summer day. But the thing is, mangos are at their best (in Canada) at this time of the year. And as everyone is well aware- it is far from summer out there. But I won’t let the horribleness that is this winter won’t stop me from cranking up the heat, peeling a mango and pretending I’m somewhere exotic. Which is exactly what I did this evening with this salad.

What You’ll Need

3/4 cup cooked black wild rice

1 Mango, cut in chucks

1 red bell pepper, thinly sliced

1/2 purple onion, chopped

cilantro (as little or as much as you like)

1-2 tbls olive oil

juice of 1 lime

salt and pepper


What to do

In a bowl, mix together the cooked rice, mango, red pepper, onions and cilantro. In a separate small bowl whisk together oil, lime juice and salt and pepper. Pour dressing over mango mixture and stir. Refrigerate for at least 30 mins. 

I served mine over a bed of arugula and added a few slices of fried tofu to make it a full meal.


Now if only someone would make me a margarita to really make these winter blues go away!

Happy New Years (Better late than never!)

Perfect Brunch Casserole


This casserole is super easy, tasty, and can easily be adapted to include whatever ingredients you want.

What you’ll need:

4-6 cups of day old bread (I used baguette)

2 cups of shredded/crumbled cheese (I used goat cheese and feta)

1.5 cups-3 cups vegetables (I used mushrooms, onions, spinach, & sun-dried tomatoes)

10 eggs

3 cups half and half

Salt, pepper, herbs to taste

What to do:

Place half the bread in a buttered casserole dish. Sprinkle with 1.5 cups of cheese, the vegetables, and then the remaining bread.

In a bowl, whisk together the eggs, half and half, and salt, pepper, herbs. Pour egg mixture into casserole dish.

Cover with plastic wrap and refrigerate for at least 30 mins (I did overnight). 

Preheat oven to 325. Bring to room temperature before baking.

Uncover, sprinkle remaining cheese. Bake for approx 45 min.

This can feed 5-7 people so is perfect for a big brunch during the holidays. Meats, such as bacon, ham or sausage can be added if you like. As well as more/different vegetables (artichokes, bell peppers, broccoli etc).


Naan Style Pizzas


Pizza is one of my all time favourite foods. Really what is not to love?! Bread, cheese, endless topping combinations- Pizza has it all!

These Naan Pizzas are great for entertaining, as appetizers, or for a small meal. I did two types: Caprese Naan Pizza and Caramelized Onion & Goat Cheese Pizza. You can easily change it up and put whatever toppings you fancy on- just make sure to grill the naan first as it keeps it from getting soggy in the oven!

Caprese Naan Pizza

– 2 Naan Breads

– oil for grilling

– 2 tbls pesto

– handful of cherry tomatoes, cut in half

– 10 slices bocconcini cheese

– 5 large basil leaves chopped

– balsamic vinegar for drizzling

Caramelized Onion & Goat Cheese Pizza

– 2 Naan Breads

– oil for grilling

– 2 Tbls pesto

– Half large purple onion, sliced

– 1/3 cup goat cheese, crumbled


1. Preheat oven to 400


2. Start Caramelizing the onions in a frying pan with butter over medium-high heat.


3. Lightly coat naan breads with oil and grill them either on bbq or grill pan.


4. Arrange grilled naan bread on baking sheet and spread on pesto


5. Arrange toppings on the naan

6. Cook in oven for about 10 mins or until cheese is melted


7. Drizzle Balsamic Vinegar on cooked pizzas


8. Slice and Enjoy!!

Zesty Pasta Salad


This past weekend, for the first time in what felt like aaages, the forecast didn’t call for rain. So with the promise of a sunny Saturday my friends decided to have a last minute BBQ. I was told to bring a side dish. At first I thought I would make my grilled corn salad that I posted a little while ago. However, when I got to the grocery store- they had no corn! I had to think fast and sticking with the salad theme I landed on a pasta salad.

This recipe is super easy and can be adapted to suit your tastes.


1 package rotini, cooked

1/2 cup sundried tomatoes, chopped

1/2 cup cherry tomatoes, chopped

1/2 cup sliced black olives

1 cup cucumbers, chopped

1/4 cup red onion, chopped

1/2 cup- 1 cup crumbled feta cheese

1/2 cup-1 cup Italian dressing

Salt and Pepper to taste


Cook pasta according to package directions. While it is cooking, chop and combine tomatoes, olives, cucumbers, and onions in a large bowl. Drain pasta and add to bowl. Crumble in feta. Pour in dressing and stir to combine. Refrigerate for an hour.

It was a hit and the bbq! Enjoy!

Grilled Corn, Caramelized Onion & Cilantro Goat Cheese Quesadilla


I found this recipe on Naturally Ella right after I started the detox and knew I would need to try it out ASAP!

It was amaaaaazing! Pretty easy and fast to make

photo 2

I don’t have a barbecue, so used my handy grill pan to cook the corn and onions.

photo 1

I added in a bit of blue cheese in the cilantro goat cheese spread for some extra flavour. I will definitely be making it again!

Dr Joshi Detox: Day 19


Breakfast: The Usual.

Lunch: Didn’t have a whole lot of time so made one of my go to Bowls. This one had quinoa, sweet potato, broccoli, carrots, cauliflower, and tofu.


Dinner: I had a lot of broccoli that needed using up so thought I would try out this recipe from Vegangela.

I substituted Sweet Potatoes for regular, and added some cumin and curry powder.


Very filling and healthy!

19 days down, 2 to go!

Dr Joshi Detox: Day 9


Breakfast was the usual, except I bought a new gluten-free cereal which I like even more than the granola.

For lunch I made a Black Bean Soup using a recipe my mum sent me. All it is, is black beans, onions, garlic, cumin, chili powder, vegetable broth, lime juice and cilantro.


It was delicious and very filling.

One of my favourite recipes to make when not detoxing is a Beet and Goat Cheese Risotto. I love the flavours and creamy texture of it. However, since brown rice is the only rice allowed I decided to try the same recipe but with quinoa for dinner. I used the exact same risotto recipe as usual: but instead of Aborio Rice, substituted Quinoa


I also added in a handful of spinach for more nutrition


It tuned out great. All the flavours I love were there, though not as creamy as the real thing. I will definitely be making it again, even when not on the detox.

9 days down, 12 to go!

Dr Joshi Detox: Day 7


WOO-HOO 1 whole week of the detox is done! I feel like it has gone by quite fast and I am not really missing any foods yet. I’ve only lost 1.5lbs which is a bit annoying as I’ve heard of people losing between 5-9lbs the first week. I am going to try and add in more exercise the next couple of weeks.

As I mentioned in the last post, I spent the night at my parents (it is closer to where I had to work today). And so Breakfast wasn’t the best choice today…but it was very tasty!


I had the Egg White, Spinach & Feta wrap from Starbucks. The wrap isn’t gluten-free, and there are some tomatoes in it. Other than that it is under 300 calories, has 6g of fibre and is a good source of protein.

I didn’t get a chance to have lunch today, so had an early-ish dinner. I was quite hungry when I got home and didn’t want to make an elaborate meal. Some of my vegetables from the big grocery shop last week were almost past their prime, so I decided to just cook them all up together and mix it with the leftover brown rice I had.


It is not the prettiest looking dish, but still had good flavour. I also put some tofu in for texture and protein.

I have been adding to my list of recipes I want to try and am going to the grocery store tomorrow to restock!

7 days down, 14 to go!