Tag Archives: Clean Eating

Kale & Quinoa Salad

Here’s a great make-ahead salad that tastes even better after a few days in the fridge. I made this last Sunday and ate it as late as Wednesday for lunch and it was still delicious! Because of nut allergies at school, I replaced the almonds with pumpkin seeds and topped with feta for some extra protein.




  • 1 tbsp olive oil
  • 1 large onion, diced
  • 1/2 cup quinoa
  • 1 clove garlic, minced
  • 1 bunch kale
  • 1/2 cup dates, diced
  • 1/2 cup almonds or pumpkin seeds
  • feta cheese, optional


  • 1 tbsp orange juice
  • 1/2 tbsp lime
  • 2 teaspoons maple syrup
  • 1/4 cup extra-virgin olive oil
  • Sea salt


  1. Combine ingredients for dressing, stir and refrigerate
  2. Heat oil in a cast iron fry pan, saute onions on low for 20 minutes, until caramelized, add garlic for the last 5 minutes
  3. Bring 1 cup of water to a boil, add quinoa, reduce heat, cover and let simmer for 15-20 minutes
  4. Wash and cut kale and toss with nuts/seeds
  5. Add caramelized onions, quinoa and dressing.
  6. Toss until everything is well combined
  7. Serve with crumbled feta if desired

Pear & Kale Salad

I wasn’t a big fan of kale when I first starting cooking with it. Now, I cannot get enough of this hearty, green leaf. I was inspired by a grilled peach recipe but ended up with this after finding pears instead of peaches in my fridge. Add a slice of baguette with goat cheese and a drizzle of balsamic vinaigrette to make this a light supper or enjoy on its own as a lunch salad.




  • 4 cups of kale, chopped
  • 1 pear, sliced
  • 1/2 avocado, sliced
  • 2 tbsp dried cranberries
  • 2 tbsp pumpkin seeds
  • 1/4 cup goat cheese, crumbled
  • homemade sweet balsamic dressing


  • 2 tbsp olive oil
  • 1 tbsp orange juice
  • 1 tbsp balsamic vinegar
  • 1 tbsp maple syrup


  1. Combine salad dressing and refrigerate
  2. Wash and chop kale
  3. Combine kale, dressing and toss
  4. Arrange kale on two dinner plates
  5. Add remaining ingredients, dividing equally between two plates

Chia Seed Pudding with Peaches & Dates

Another delicious chia seed pudding. Great for breakfast, snacks or even dessert!

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  • 1/4 cup almond milk
  • 1/4 cup greek yogurt
  • 2 tbsp chia seeds
  • 1 tsp honey
  • 1/8 tsp cinnamon
  • pinch of  ginger
  • 2-3 chopped dates
  • 1/2 peach, chopped


  1. Combine ingredients in a mason jar
  2. Stir until well combined
  3. Refrigerate overnight and enjoy!

Curried Lentil and Quinoa Soup

This soup is perfect for summer. Enjoy a hot bowl on a cool rainy evening or enjoy this refreshingly delicious soup cold on a hot summer’s day.

Serves: 6          Prep Time: 10 minutes          Ready In: 40-50 minutes




  • 1/2 cup sour cream
  • 1/2 tsp curry
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 4 cloves of garlic
  • 1 tbsp ginger root
  • 1 1/2 cups chopped carrot
  • 3 cups chopped mushrooms
  • 1 1/2 tsp coriander and cumin
  • 1 tsp tumeric
  • 4-6 cups chicken or vegetable broth
  • 1 cup quinoa, uncooked
  • 1 cup dried, red lentils
  • 1/2 cup green onion
  • 1/2 cup frozen spinach


  1. Combine sour cream and curry and refrigerate
  2. Heat oil in a large pot over medium heat
  3. Saute onions, garlic and ginger for 3-5 minutes until soft
  4. Add carrots and mushrooms and spices and stir until soften, another 5 minutes
  5. Add 4 cups of broth, quinoa and lentils and bring to a boil
  6. Reduce heat to low, cover and let simmer for 20 minutes, stirring occasionally
  7. Stir in spinach and green onions, adding additional broth if required
  8. Serve with a dollop of sour cream-curry mixture

Bakeapple Breakfast Parfait

I’ll never forget my first memory of the smell of bakeapples boiling on the stove as mom prepared them to make jam. The smell disgusted me so much I refused to be in the house whenever she would make a batch, let alone ever taste them. Years later, presented with a homemade cheesecake topped with the berries, I finally yielded and tried them. I cannot believe I deprived myself so long. By far my favourite preserved berry! And this morning I found a way to incorporate them into breakfast without toast!


Serves: 2          Prep Time: 20 minutes          Ready In: 30 minutes


  • 1/2 cup uncooked quinoa
  • 1 cup water
  • 1/2 cup greek yogurt
  • 1/4 cup bakeapple jam*


  1. Bring water to a boil, add quinoa, reduce heat, cover and simmer for 10-15 minutes until liquid has been absorbed
  2. Place quinoa in fridge to cool, approximately 10 minutes (to cut down on prep time, cook quinoa and refrigerate overnight)
  3. Serve quinoa into two bowls, top each with 1/4 cup of greek yogurt and 2 tbsp of bakeapple jam


*Recipe to follow


Raspberry Chia Seed Pudding

Another variation on a staple breakfast recipe in my kitchen. This is so sweet it would make a nice dessert too!


Servers: 2          Prep Time: 5 mins          Ready In: Overnight


  • 1/2 cup greek yogurt
  • 1/2 cup almond milk
  • 2 tbsp chia seeds
  • 2 tbsp of raspberry jam
  • raspberries to garnish


  1. Combine everything except raspberries in a mason jar
  2. Stir until well combined
  3. Refrigerate overnight
  4. Serve with fresh raspberries

Strawberry Banana Overnight Oats

Whip up this delicious blend of fruits for sweet, satisfying breakfast treat!

photo 1

Serves: 2           Prep Time: 5 minutes           Ready In: Overnight


  • 1/2 cup large-flake oats
  • 2 tbsp chia seeds
  • 1/2 cup greek yogurt
  • 1/2 cup almond milk
  • 1 tsp vanilla
  • 1 banana, sliced
  • strawberries, to taste


  1. Combine all ingredients, except strawberries in an extra large mason jar. Stir until combined, cover and refrigerate overnight.
  2. Serve with sliced strawberries.

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