15 recipes for a long weekend stay-cation or easter entertaining

another big lull between posts, my apologies! BUT it’s pretty exciting actually because i wrote my final exam in my final class in school. this meals following handing in my last assignment next week, i will be a holistic nutritionist! cue the applause, *takes a bow*

in all seriousness though, thank you all for sticking through the spotty posting while i’ve been in school. it’s been a juggling act but i have loved writing this blog the whole time and it wouldn’t have been the same without all of you!

while i don’t have a new recipe for you this week, i promise next week i will! for now, i leave you with suggestions for the coming weekend. 

whether you are celebrating easter or are just using the weekend to catch up on sleep and lounge around for an extra day, i have you covered. 

15 recipes for a long weekend stay-cation or easter entertaining


guests deserve a special breakfast. so why not these fluffy pancakes made with chickpea flour! they’ll never know you got all healthy on them.

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ranch hummus

ranch hummus - the veggie nook #vegan #glutenfree

a few weeks back, my coworkers and i threw our bosses a wedding shower because they’re pretty much the most amazing bosses ever. and since i work with foodies. nutritionists, a culinary school grad and health nuts, the spread was amazing

gluten-free mocha cupcakes, rice paper wraps with peanut sauce, fresh fruit and veggies, roasted chickpeas in multiple flavours, punch, bruschetta, mini pitas, gluten-free crackers and this hummus.

i volunteered to make the hummus and i wasn’t in the mood to make the traditional fare. and since i know most of my coworkers eat hummus on a fairly regular basis, i figured they would appreciate a bit of a mix-up as well.

then somehow, this happened. and it was a very very fortunate occurrence.

this hummus tastes just like cool ranch doritos. the best kind of doritos. or kind of like you mixed half ranch dressing and half hummus. either way you put it, this hummus is the bomb. in fact, it’s so good that when you taste it, you miiiight just start dancing around your kitchen to this song while you eat spoonfuls of this straight from the food processor wondering what magical forces came together to allow this hummus to be made. i sure did. 

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st. paddy’s day green monster dip



It’s almost that time of year again! When the entire world is Irish for a day, when drinking at 11 am becomes acceptable and green becomes the new black (or whatever colour is in style). St. Paddy’s Day!!

I was never a huge fan of the holiday until living in Ireland for a while. Now this day fills me with nostalgia for the beautiful country, amazing people and life-changing experiences I had while I was there. I can’t help but celebrate, even if all that means is eating some green food.

This is also a nutritionist’s dream holiday! One day of the year when everyone endeavours to get more green on their plate- what an amazing opportunity to get people to choose green whole foods like spinach, kale, avocados and spirulina! I know many people often end up simply adding green food dye to their dishes, but let’s kick things up a notch this year shall we? Let’s infuse real nutrition AND a fun green colour to our food!


I have a couple green dishes planned, but I’ll kick-off with this super green dip that also doubles as a delicious pasta sauce or sandwich/wrap filling.

I used avocado and parsley to help give it a greenish tinge, but also upped the ante with the addition of a greens powder. The greens powder is totally optional though and you will still have a green dip without it!

This dip has tons of flavour from the lemon, parsley and dill and is packed with fiber and healthy fats from the chickpeas and avocado. It’s creamy and delicious and would be a welcome addition to any packed lunch or even as a snack on a St. Paddy’s Day party table. I mean, you need some nutrition and fuel to keep that all day drinking going right?

And while we’re on the subject of drinking, make sure to check out the site barnivore.com to help you source vegan, cruelty-free brews, wines and cocktails to help make your St. Patrick’s day ever more wonderful! There are also apps for your pub-crawling convenience!


St. Paddy’s Day Green Monster Dip (Vegan, Gluten-free, Sugar-free)

Ingredients (~ 2 cups)

  • 1 avocado, pitted and peeled
  • 1 1/2-2 cups chickpeas
  • 1/4 cup fresh parsley
  • 2 tbsp olive oil (or hemp oil for an even greener dip!)
  • juice and zest of 1 lemon
  • 1-2 tsp dill (I love dill so I added 2)
  • 1 scoop greens powder, optional (I used Oriya Organics)
  • sea salt and pepper to taste
  • water if needed for blending


Process all ingredients in a food processor until smooth. Taste and add salt and pepper to taste. Feel free to add a little water to help it get smooth if needed.

Garnish with fresh parsley and serve.


In other news, I have become OBSESSED with Instagram lately! It's such a fun way to share beautiful images, inspiration and delicious eats with friends and followers! I have had it for ages, but only recently really started using it.

one of my favourite pics I've instragrammed lately! chickpea flour pancakes with pineapple sauce. YUM!

I'd love it if you'd all follow me @gabbyouimet and if you have an account I'd love to follow you back! Leave me a comment with your username and I will!

Does anyone else get as excited for St. Patrick’s Day as I do?

Does anyone else get as much amusement from apps and social media sites becoming verbs as I do? Instagrammed, facebooked, tweeted, pinned…our own modern language ;)

Have a wonderful Wednesday everyone!

grown-up food: aka savoury chickpea flatbread with kale basil pesto


Eating this scrumptious treat made me feel really fancy.

Fancy like I was at a cocktail party where people dress up in slinky dresses and suits, drink expensive liquors and wines in all the appropriate glasses and mill around discussing the latest political scandal or economic situation. Where there is undoubtedly trays of delicate bite-sized morsels being circulated among the crowd by waiters dressed in silly catering outfits. I imagine these would be happily at home on one of those trays.

And as I was eating these, feeling all fancy and grown-up like and in a gloriously good mood because of it, I had a startling realization- I AM a grown-up.

Should I be eating things like this on a regular basis? Why am I not attending more cocktail parties? When was the last time I wore a dress?

When exactly did I forget I was all grown-up?

Oh life crises.

All in a days work over here.

Oh well, at least I have these delicious bites to savour and just maybe help me forget I’m supposed to be an adult just a little while longer ;)


While these remind me of appetizers found at cocktail parties, I assure you, these are much healthier than the traditional fare! The “bread” is made with almonds and chickpea flour, loading them with fiber, protein and healthy fats and the pesto packs a superfood punch with kale, lemon, garlic, walnuts and hemp oil. But don’t worry, taste was not sacrificed! The flatbread is deliciously spiced with garlic and herbs and the pesto is extremely flavourful thanks to basil, lemon and garlic. These are delicious served warm or cold and make a great snack or accompaniment to a meal. This recipe makes more pesto than you need so use leftovers as a dip, spread or sauce for your favourite grain or protein!

Savoury Chickpea Flatbreads with Kale Basil Pesto (Vegan, Gluten-free, Sugar-free)

Ingredients (9 squares)


  • 1 cup chickpea flour
  • 1/4 cup almond meal
  • 1 cup water
  • 2 tbsp olive oil
  • 2 tsp rosemary
  • 1/2 tsp sea salt


  • 1 1/2 cup kale, torn into shreds
  • 1 cup fresh basil
  • 1/4 cup walnuts
  • 2-3 cloves garlic
  • 2 tbsp hemp oil (or more olive oil)
  • 2 tbsp olive oil
  • juice of 1/2 a lemon
  • salt and pepper to taste



Mix all ingredients in a bowl. Grease a 9×9 square baking pan and pour in the batter. Bake at 400F for 23 min. Allow to cool in the pan.


Add all ingredients to a food processor and process until smooth.


Cut the flatbread into 9 squares and top with 1 1/2 tsp of the pesto. Serve warm or cold!

Save leftover pesto for a dip, spread or to top your favourite grain or protein!

I'm sharing this on Allergy-Free Wednesday and Nourishing Recipes @ Lifeologia!

I have been on such a pesto kick lately! Anything you are all obsessed with at the moment?

What’s your favourite pesto combination? How do you serve it?

Have a lovely Tuesday!

One Year Ago: Hemp Seed Fudge Bites

raw coconut avocado fries with sweet chilli sauce


Hello friends!

Wow this week is flying by, I can hardly believe it’s Thursday! This past week has been so full of new things, I feel like I’m stumbling through it, barely aware of what I’m doing!

School has started and I have to say I love it so far! My classes are so interesting and totally right up my alley. And while they’re awesome, they move so fast and cover so much, my head is reeling and I have no idea where I’m going to find the time to study and learn it all! I already have two tests next week, gah! Needless to say between school, work, catching up with old friends and exploring the city, I haven’t been cooking very much, at least nothing interesting. Luckily I have a couple recipes on reserve to share with you all.

This recipe is one I’ve been trying to get right for a while and I’m so pleased I finally got it just right. Not that I minded endless trials of it. Because let’s face it, anything with avocado in it is sure to be good.


Today I’m going to share with you my raw coconut avocado fries with sweet chilli dipping sauce!

If you’ve never had avocado fries before, you’re in for a treat. They get all crispy on the outside and stay rich and creamy on the inside. These are coated with a coconut-flax “breading” that brings a bit of tropical sweetness to them and dipping them in the sweet chilli sauce adds some heat. These fries with their sweet and heat really pack a flavour punch!

The sauce on it’s own is amazing too. I found myself putting this sauce on everything! Raw zucchini noodles, pasta, rice, raw veggies, steamed veggies, in wraps, you name it! It’s a great alternative to your store bought chilli sauce being unprocessed and completely sugar-free not to mention it’s raw, meaning all those precious food enzymes are preserved.


this sauce is amazing with sweet potato wedges!

I used a coconut-flax breading on these, which is a great way to get lots of healthy fats in your diet. Omega-3s from the flax, medium-chain triglycerides form the coconut and mono-unsaturated fats from the avocado! Lots of anti-inflammatory bases covered here!

If you don’t have a dehydrator you can definitely try these in your oven on it’s lowest setting, but I wouldn’t recommend using the breading if you are going to bake them at a higher heat. The omega-3s in the flax are very susceptible to high heat, so if you bake them you increase the risk of free radicals forming. Free radicals are nasty little things that act on cancer cells and not in the way we want! So lets all be safe and keep these raw yes?

These would be great as an appetizer or side dish, or you could go really crazy and make them your main meal, I won’t tell anyone ;)


Raw Coconut Avocado Fries with Sweet Chilli Sauce (Vegan, Gluten-free, Sugar-free, Raw)

Ingredients (Serves 4)

Avocado Fries

  • 3 small avocados or 2 medium
  • 1/4 cup coconut flour
  • almond milk
  • 1/3 cup shredded, unsweetened coconut
  • 1/3 cup ground flax seed

Raw Sweet Chilli Sauce (adapted from this recipe)

  • 1/2 cup chopped red pepper
  • 2 tbsp chopped sundried tomato
  • 1/4 cup minced onion
  • 1 clove garlic
  • 1 tsp grated ginger
  • 1/2 a red chilli pepper, with seeds
  • 1/4 cup fresh squeezed lemon juice
  • 1/4 cup apple cider vinegar
  • 1/2 cup water
  • 1/2 tsp salt
  • 15-20 drops stevia (or to taste)


Avocado Fries

First slice each avocado into wedges. I got about 4 wedges per each half of a small avocado.

Set up you dipping stations! You want to mix the flax seed and coconut flakes and pour onto a plate, a bowl of almond milk (I didn't measure this but a small one is fine) and a small plate with the coconut flour on top.

Now comes the messy part! It's really helpful here to have a "wet" hand and a "dry hand. First coat each wedge in the coconut flour, the dip into the almond milk, then coat in the flax and coconut mixture until the surface is completely covered. Place on a teflex-lined dehydrator tray and repeat for all remaining wedges.

Dehydrate at 105 F for 5-6 hours, until the outsides are crispy. Serve warm, straight from the dehydrator with the sweet chilli sauce. 

Raw Sweet Chilli Sauce

Blend all ingredients together. Keeps well refrigerated for about a week.

Serve with the avocado fries and enjoy!

Hope you all enjoy this recipe! I’ll see you all tomorrow for Healthy Vegan Friday!


I'm sharing this recipe on Slightly-Indulgent Tuesdays, Allergy-Free Wednesday, Real Food Wednesday, Keepin' it Real Thursday, Raw Foods ThursdaysFoodie Friends Friday, Gluten-Free Friday and Wellness Weekend!