warm sweet potato and quinoa salad for alter eco and california olive ranch (and a giveaway!)


i’m all about a good salad. a good combination of fruits and veggies, flavours and textures and of course a rich dressing smothered all over- what’s not to love? the only time i ever find fault with salads is in the winter. i can just never force myself to eat a big bowl of raw food when my body is screaming for warmth and comfort.

enter in the grain-based and cooked vegetable salads.

Continue reading

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