zucchini bread oatmeal


i was planning on sharing a different recipe here today, but i got a few requests for this one and i aim to please! can’t say i blame you all for wanting this one though. just imagining the smell that wafted through my apartment as i made this is making me want to make it again! but as i type this, it’s dinner time and i’m going to be an adult and have a real dinner ;)

this recipe came about by accident. i was craving a baked good pretty badly, but it was early and i had to leave my house in an hour. so that wasn’t happening. i’ve also been reading a lot about macrobiotics recently and getting really into it. and if you know anything about the energetics of food, you know that we should aim to achieve a balance between yin and yang foods- yin foods being cool, dark and moist and expansive while yang foods are warm, dry, light and contractive. i won’t get too into it, but basically any cooking method that increases the moisture content of a food is more yin and one that decreases the moisture content of a food is more yang. And since grains are a slightly yang food, yin cooking methods are much more balanced. therefore, making porridge = balanced, baking = more yang. did i lose you guys yet? sorry if i did, but all you really need to know is that in macrobiotics while baking is certainly allowed and done, cooking a porridge is much more advisable for regular consumption.

you can start calling me a hippie at any time now.

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grain-free, paleo and vegan carrot zucchini muffins! {v}


Hello my lovely veggies! Thank you all so much for all your votes in the Vegan Recipe Challenge! I came in 3rd and that was way more than I was hoping for!

It’s been a busy week around here- I'm so sorry to my fellow bloggers whose blogs I've been neglecting. I am trying the best I can to catch up and will read every one of your wonderful words. But I’m back and eager to share a ton of stuff with you! You can expect some delicious food coming up on the blog!

I'm constantly playing around with my diet, trying to come up with a combination that helps my tummy feel it’s best. For those of you who are new readers, I’ve suffered from very uncomfortable digestion for years and I’m on a quest to correct it! Read this post for a few things that I’ve found helpful recently.

So in playing around with my diet, one thing I’ve tried is cuting out grains. I know, crazy right? It’s something I never thought I would do and I always thought that “paleo inclined” eaters were insane! What do they do without quinoa? Fresh baked goods? No sushi? No BREAD?


turns out you just need to find the right kind of baked goods!

Just goes to show you the lengths I’m willing to go to fix this problem. And it actually isn't too bad! .

You see, due to the make-up of grains, people with delicate digestive systems often find them aggravating. The carbohydrate content of the grain is primarily made up of starches as well as some sugars that require extra steps to digest. If you are unable to digest them properly due to a weak system, we are left with undigested fragments that are then used to feed the no-so-good bacteria in our system. This can lead to an overgrowth of harmful bacteria and a crowding out of the good guys. The bad guys can also begin to produce toxic substances that can damage our intestinal lining, leading to something called leaky gut. And what leaky gut basically means is that the tight junctions between your intestinal cells become “loose” due to damage and now undigested proteins and particles can make their way into your bloodstream and cause inflammation, allergic responses and general havoc! All in all, not a pretty picture for proper digestion.


So through cutting them out, healing can be brought to the digestive system. I by no means think this should be a permanent move, but can be extremely therapeutic for a time!

Now for the fun part- grain-free kitchen experiments! Grain-free baking was really daunting to me, but my recent success with my berry crisp and now these muffins is making me feel like all that fear was unwarranted. Now I can say I LOVE grain-free baking!


I love that when you bake with nut meals and coconut flour, there is a ton of natural sweetness and healthy fats in there- meaning you can use less added oil and sweetener! Not only that, nut meals and coconut flour are so healthy! Lots of healthy fats and fibre! While they are not exactly low in calories, you’ll find that you are wonderfully satisfied after a small portion.

Like take these muffins. They certainly are not light bites. BUT they are filling, nutritious and delicious. And they surprisingly don’t feel heavy- they have a wonderful crumb that would satisfy the most traditional baker. I hope you all try them- I’m certain you’ll love them!


Grain-Free Carrot and Zucchini Muffins (Vegan, Gluten-free, Sugar-Free, Paleo, SCD)

Adapted from these at Amazing Paleo.

Ingredients (12 muffins)


  • 2 cups almond flour
  • 1 tablespoon of coconut flour
  • ½ teaspoon of baking soda
  • ½ teaspoon of sea salt


  • 1/4 cup applesauce
  • ¼ cup melted raw honey
  • ¼ cup melted organic coconut oil
  • 1 teaspoon of vanilla extract
  • 1 ½ teaspoon of cinnamon
  • 1 1/2 tbsp coconut oil
  • 1 1/2 tbsp water
  • 1 tsp baking soda
  • 1/2 tsp apple cider vinegar


  • ½ cup of grated carrots
  • ¾ cup of grated zucchini (unpeeled)
  • 1/8 cup of raisins (optional)


Preheat oven to 350. Grease with coconut oil or line a 12 muffin pan.

Mix all your dry ingredients in a large bowl. In a smaller bowl, mix your applesauce, honey, coconut oil, vanilla and cinnamon. In a final small bowl, whisk together the 1 1/2 tbsp coconut oil, water, baking soda and apple cider vinegar. Now add the applesauce mixture to your dry ingredients and combine well. Now add in the coconut oil and baking soda mixture. Finally, mix in the carrot, zucchini and raisins.

Spoon the batter evenly into your muffin pan. You want to do this fast since you want to make sure the baking soda and vinegar will still be reacting to give some lift in the oven. Bake for 35min, or until tops are browned and a knife inserted comes out clean. Allow to cool in the pan for 5 minutes then move to a cooling rack to cool completely.

raw “baked” fettuccine alfredo


My dears!

Oh my goodness it seems a lifetime ago since we last spoke! So much in my life has changed since then and I barely know where to begin.

I finally made the move I’ve been talking about for the last few weeks! Yes, Saturday (promptly at 6 am I might add) I began the drive to bustling Toronto to move into my new apartment. The move went fairly smooth and I am already settled in nicely. I am in love with my room and while my kitchen is small, I was able to fit all my dishes and gadgets in (thank goodness my roommate didn’t have a ton of stuff!). I also probably have the best stocked pantry of anyone who has ever moved. I carted most of my food from my parent's to this apartment after failing to eat through anything so now I’m wonderfully prepared to start creating loads of delicious foods to share with you all. It’s actually pretty hilarious to look in our pantry. It is so packed it threatens to spill out with the slightest provocation. Luckily my clumsiness has not made an appearance and everything has stayed in tact.


Anyway, I’m sure NONE of this is interesting to you. You’re here for the food and I don’t blame you. So I’m going to share a recipe for Raw “Baked” Fettuccine Alfredo that I concocted a few weeks back and I’ve eaten it so many times since. It’s quick and easy, versatile, seasonally appropriate and super nutritious! Let me delve into these points just a little bit further.

  1. Besides the couple hours of dehydrating, this is a snap to prepare. You can fix it up then forget about it for 2 hours while it dehydrates to perfection
  2. It takes very little culinary skill to prepare and uses all pantry staples. Well at last my pantry staples ;) And I’m sure most of you reading out there have most of these on hand.
  3. You can make this in the oven instead of a dehydrator, I’m sure, on it’s lowest setting. You can use almost any nut you feel like and can totally mix up the spices with whatever you’d like.
  4. Can easily halve this to make one portion or double it to make 4! You can even make the whole sauce recipe, set half aside and make half for dinner, then the other half the next day. Just assemble everything right before dehydrating.
  5. The sauce can be used to top ANYTHING. Cooked pasta, salads, grain dishes, veggies, anything you want!
  6. For those of you lucky enough to have a garden overflowing with zucchini, this is a great way to use up those zucchinis in a different way. With one zucchini per serving, that can add up fast, depending on how much you make. No colour of zucchini is discriminated against either.
  7. This uses zucchini noodles as the base providing lots of phytonutrients and keeping it light, uses nuts for the sauce for lots of healthy fats and cayenne pepper to kick up that metabolism!

Woo, so seven reasons you should make this! Have I lost you or are you ready to learn the recipe? I hope the latter.

For my version I used walnuts. You all know how much I love walnuts after this post. They improve cardiac function, strengthen you bones, make you smarter and pack an antioxidant punch with loads of vitamin E. Can you say glowing skin? That being said, feel free to use any nut you have in your pantry! Cashews would be dreamy.

Without further ado, I give you the recipe!


Raw Baked Fettuccine Alfredo (Vegan, Gluten-free, Sugar-free, Raw)

Adapted from Rawdemption.

Ingredients (2 servings)

  • 2 zucchini, sliced thin with a vegetable peeler
  • 1/2 tsp sea salt
  • 2 tbsp chopped sundried tomatoes (without sulphites)
  • 2 tbsp finely chopped walnuts
  • generous sprinkling of cayenne


  • 1 cup walnuts, soaked for a few hours
  • 1/2 cup homemade almond milk (or store-bought for mostly raw)
  • 2 tbsp lemon juice
  • 1 clove garlic, minced
  • 1/2 tsp white miso paste
  • 1/4 tsp nutmeg


Toss the sliced zucchini with the salt. Place in a single layer in a colander to sweat for about 30 minutes. When done pat them dry with a clean towel and move to a bowl.

In the meantime, make your sauce. Toss all sauce ingredients in a blender and blend until smooth.

Combine the sauce, sundried tomatoes and zucchini in a bowl and toss to evenly coat the noodles in the sauce.

You can either dehydrate these in 2 ramekins or 1 large one. Either way- spoon the mixture into your pan of choice. Sprinkle the tops with chopped walnuts and cayenne pepper.

Dehydrate for 2 hours, until warmed through and the top looks crispy and browned, kind of like baked pasta would! (Alternatively you could bake in the oven on it's lowest setting. I would keep my eye on it though, probably doesn't need 2 hours)

Serve immediately and enjoy!


Look at that creamy goodness!

I'm sharing this recipe on Fat Tuesday, Real Food Wednesday, Allergy-free Wednesday, Keepin' it Real Thursday, Raw Foods ThursdaysGluten-free Friday, Foodie Friends Friday and Wellness Weekends!

I hope you all enjoy this recipe! Now for all you Torontonians out there, I need advice! What should I do in my new home? I tested out Mylk Uncookies yesterday and fell in love. Coffee and tea lattes with homemade almond milk accompanied by vegan, gluten-free treats- could it get any better?

Enjoy the rest of your weeks everyone!

zucchini pasta with raw mushroom cream sauce and italian-spiced tempeh

Good morning all!


Going strong after day 2 of the sugar-free challenge. No more pictures to show but my breakfast was the chia pudding I shared yesterday, lunch was leftovers from the recipe I’m going to share today and dinner was a leftover veggie burger with quinoa, arugula and a chipotle cashew sauce. Turns out as long as you do a little reading of labels and have fresh-fruit available, being sugar free isn’t so bad ;)

Today I am going to bring you a sugar-free dinner recipe! I know it’s not intuitively a problem area in terms of added sugar, but a lot of those store-bought sauces and spice mixes contain hidden added sugar, as do a lot of salad dressings and soups. So starting with a recipe that is completely homemade ensures you control every ingredient that goes into it, including being sure it’s completely free of sugar!

This recipe started with inspiration from Rebecca at Vegan Sparkle’s recipe for Cashew Cream of Mushroom Soup. The soup looked to die! But it’s not winter here like it is in Australia so I wasn’t looking for a warming bowl of soup and I was out of cashews. So I decided to create a raw creamy pasta sauce using mushrooms and raw sunflower seeds to make a more summer-friendly version! The sunflower seeds are packed with anti-inflammatories like vitamin E as well as magnesium and selenium, so the sauce is not only just tasty, but is also very heart healthy!

Since we’re in the middle of a heat wave here, I chose to go with raw zucchini noodles instead of pasta. This kept the dish nice and light and had the added bonus of providing lots of extra veggies!


I had half a package of tempeh in the freezer so instead of opting for a completely raw meal I decided to add some simmered tempeh into the mix. Now soy gets a bad rep, but tempeh is a great form of soy to include in your diet. In addition to being a great source soy protein that is minimally processed, it is also fermented which means it’s got loads of healthy probiotics, which are gut-friendly bacteria! In addition to promoting good bacteria it also produces the enzyme phytase which helps the body absorb iron and rhizopus, a compound that actually fights bad bacteria. Not a bad little complete protein huh? I simmered it in Italian-inspired spices and flavours that I thought would pair nicely with the earthiness of the mushrooms in the sauce. If you make nothing else from this recipe, make this tempeh, you won’t be disappointed!

This dinner was at once both hearty tasting from the mushroom sauce and tempeh, yet light from the zucchini noodles. The miso really adds complexity to the sauce so don’t skip it! Throw in some cherry tomatoes for colour and sweetness and you have yourself a delicious summer meal with absolutely no added sugar or sweeteners!


Zucchini Pasta with Raw Mushroom Cream Sauce and Italian-Spiced Tempeh (Vegan, Gluten-free*, Sugar-Free and High Raw)

This sauce recipe makes more than you will need so save the rest to serve on cooked pasta or another grain, or halve it if you think your blender can handle the smaller quantity.

Serves 2.

  • 2 zucchini, cut into noodles. I discuss the method I use here, or use a spiralizer if you have one
  • 1 cup cherry tomatoes, halved
  • 1 tbsp chopped fresh parsley

Raw Mushroom Cream Sauce

  • 1/2 cup soaked sunflower seeds (I used seeds that had been sprouted and dried)
  • 2/3 cup dried mixed mushrooms, rehydrated
  • 1/2 cup + 1 tbsp water, can use more or less to desired consistency
  • 4 tbsp nutritional yeast
  • 1 tsp dried rosemary, crushed
  • 1 tsp dried thyme
  • 1 tsp white miso paste
  • large pinch of salt
  • fresh ground black pepper to taste

Italian-Spiced Tempeh

  • 4 oz. tempeh, cubed
  • 1/4 cup vegetable broth
  • 1 tbsp balsamic vinegar
  • 1 tbsp soy sauce or Bragg’s *ensure this is a gluten-free soy sauce
  • 1/2 tbsp avocado oil or another neutral, high smoke point oil
  • 1 clove garlic, minced
  • 1/2 tsp thyme
  • 1/2 tsp basil
  • 1/2 tsp rosemary

First mix the marinade ingredients together and place the tempeh in the bowl to marinate. Stir occasionally to ensure all tempeh is soaking up the marinade. Set aside while you make the sauce and cut your zucchini.

Blend all the sauce ingredients together until smooth.

Cut your zucchini into noodles, halve cherry tomatoes and finely chop parsley if you haven’t done so already.

Heat a medium-sized pan over medium heat. Once hot, add the tempeh and marinade. Bring the liquid to a simmer, then reduce heat to low, cover and cook until the liquid is absorbed, about 8 min.

To assemble, place zucchini noodles onto a plate. Add about 1/4 – 1/3 of the sauce, top that with half the tempeh and cherry tomatoes. Sprinkle parsley on top and serve!


Such a happy looking plate :)

Happy Friday everyone!

hemp seed alfredo sauce with zucchini noodles


Good morning all! I hope everyone is having a great Friday so far. I’m excited it’s Friday because I have the whole weekend off and I’m going to Quebec with my mom to visit my grandparents :). Should be a nice little getaway and it will be so good to see them! Now, given that I’m doing my cleanse, it’s going to require some prep on my part, but I think I’ll be good and I’ll be sure to bring a stocked cooler. I am nothing if not being good at preparing. You should see what I bring with me to visit relatives at Christmas!

Day 4 of the cleanse and I am feeling sooo much better! Thank you all for your well wishes and advice. It was really just a matter of sticking with it and letting my body sort itself out. I am still a little tired at times, mostly in the afternoon, but hopefully that will pass soon. All in all, despite the headaches, I’ve really been enjoying this experience and I feel really good about giving my body a much needed break. I’ve also been sticking to my pan really well! Two raw meals and 1 raw snack a day, sometimes 2 and I’ve been doing things like dry brushing, tongue brushing, yoga, meditation and positive affirmations. Getting 8 hours of sleep has been tricky and I need to improve there. In order to get up for work so I still have time to do yoga, get ready and have breakfast, I have to wake up at 4 am. Doing the math that means a bed time of 8pm. So early! I am adjusting though and have been doing 8:30 or so on those days. Mornings I start later has been easier. It’s all a learning process!

Now, after my little teaser post yesterday, I got some requests to share the recipes for what I’ve been eating during the first few days of my cleanse.  Which I was really excited about- these recipes are about as clean as you can get so I definitely want to share them with you all. Today I want to share with you a recipe for a hemp seed alfredo sauce. I’ve had it a couple different ways now and it’s so tasty on raw noodles, sprouted quinoa and with a multitude of different veggies. You really feel like you’re eating a sauce laden with dairy but really it just loaded full of plant protein! It’s 100% raw (if you use chickpea miso) and has no refined-sugars! You can totally still make this with soy sauce/Bragg’s and the usual miso paste if you desire and it will still be delicious! Full disclosure- it doesn’t taste exactly like alfredo sauce. But it’s really tasty and creamy so who cares??


Hemp Seed Alfredo Sauce (Vegan, Gluten-Free, Sugar-Free, Raw)

Makes about 1 1/2 cups

  • 1 cup hemp seeds
  • 1/2 cup water
  • 3 tbsp nutritional yeast
  • 2 tbsp lemon juice
  • 1 tsp chickpea miso
  • 1 drop stevia (brand vary so adjust accordingly)
  • 1/8 tsp salt
  • 1/8 tsp nutmeg
  • fresh ground pepper to taste

Just through everything into a blender and blend away until smooth. Give it a couple minutes so the hemp seeds are completely puréed. Serve right away, or store in the fridge for up to a week.

If you want to serve it with zucchini noodles like I did it’s really easy! First slice up those zucchini! I don’t have a spiralizer, so I just used a vegetable peeler to make thin cuts down the length of the zucchini until you hit the seeds. If you do this, make sure to rotate the zucchini as you go so the strips stay about the same size. You’ll want about 1 zucchini per person.

Of course, there are many other ways to enjoy it! Try in on top of cooked pasta, or as my mom did, as a dip for her pita bread! I also had it on top of some sprouted quinoa with broccoli and it was delicious :)

In other news…..guess what arrived???



My new baby :) There will be lots of dehydrating going on here I can tell you.

Have a lovely weekend everyone! I may not be able to post over the course of it (but who knows), so if not, see you Monday!

I am submitting this to: Slightly Indulgent Tuesdays, Allergy-Free Wednesdays, Allergy Friendly Fridays and Wellness Weekends.

zucchini-quinoa-tofu lasagna

The journey home from work yesterday left me shivering (which is just ridiculous as it’s a 10 minute drive) and despite my renewed commitment to eat more raw foods, I knew that tonight had to be something warming. I needed serious comfort food. To me that almost always means some kind of pasta. This was one of my go-to things as a child- when I was sick my mom would make me little pasta shells with tomato sauce straight from the jar. And I loved it. To this day that is something I’ll make when I’m feeling off (although I have updated it to include a whole grain pasta and organic canned sauce :)).

But I wanted something a little more than that. I was also in the mood to cook and wanted to find a way to get in some protein and veg as well. Enter the zucchini quinoa lasagna by Mama Pea at her blog Peas and Thank You. This is a recipe I bookmarked when she first posted it and I have made it exactly to her specifications before. And it was delicious- tasted just like traditional lasagna but with the added bonus of whole quinoa instead of pasta. So tonight I decided to make it again but put my own little spin on it! Added in some spiciness (because I love spicy foods) and some tofu ricotta to ramp up the protein and changed a couple things to suit the ingredients I had at home.

I have to say, that I mayyyy just like this version better. It was super filling and exactly what I wanted, the taste of pasta with added nutrion and a little kick! Comfort and healthy food spun into one and the same :)

Zucchini Quinoa Tofu Lasagna (Vegan, Gluten-Free, Refined Sugar-Free Option)

Adapted from this recipe

Serves 4 very hungry people (or 6 normal appetites)

For the tofu ricotta

  • 1 block extra-firm tofu, drained and pressed
  • 2 tsp lemon juice
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1 tsp basil
  • 1/2 tsp oregano
  • 1/4 cup nutritional yeast
  • pepper to taste

For the quinoa

  • 1/2 cup quinoa
  • 1/3 cup tomato sauce
  • 1 tsp oregano
  • 1 tsp basil
  • 1/2 a red chili, diced small
  • 3 tbsp soaked cashews
  • salt and pepper to taste

For the rest of the lasagna

  • 2 large or 3 medium zucchini
  • 1 jar organic pasta sauce (check pasta sauce for sugar if you want sugar-free!)
  • 1/2 cup Daiya mozzarella
  • coconut oil for greasing the baking dish

First I made the tofu ricotta. You only need about half the recipe for the lasagna so feel free to halve the recipe, or make it all and use the rest in another recipe! I’ll be sharing something to do with the leftovers soon :). To make it just take your pressed tofu and crumble it into a bowl, add the rest of the ingredients and mix well. BAM done.

my super high tech tofu pressing station


I recommend using  a larger bowl to mix than I did. Mixing this led to a major mess :S

Preheat oven to 400°F. Grease a 8×8 baking dish with coconut oil.

Next prep your zucchini. Cut a strip off one side so you have a flat base then thinly slice the zucchini length-wise into noodles. You’ll want enough so that you can make about 3 layers of the noodles in the dish. Refer to Peas and Thank You for her pictures to see about how thin they should be. And don’t worry if you can’t get them to slice perfectly. I certainly do not have the skill to get my zucchini cut as perfectly as she did! I had A LOT of half-noodles and little bits and pieces. It still works! Then line a colander or 2 with paper towel, place the zucchini in it and sprinkle with salt. This will help the zucchini release moisture so you’re lasagna will hold together better. Put another layer of paper towel on top and let sit while you prepare the quinoa.

Put the quinoa in a saucepan over medium heat and toast for a couple of minutes, stirring often. This will give a nice nutty flavour to the quinoa. When toasted, add 1 cup of water, chili, and 1/3 cup tomato sauce to the saucepan. Bring to a boil, then reduce to a simmer and cover until the liquid is absorbed, about 15 min. Take your cashews and blend with a couple splashes of water until thick and creamy. When the quinoa is done, add this cashew cream/paste to the mixture. This helps give the quinoa a creamy texture, kind of like what cheese would do in a non-vegan lasagna. Then add in the tofu ricotta and mix well. Set aside.

quinoa mixture before tofu added

Take a clean towel and pat away the moisture that has formed on the zucchini and the salt.

Now comes the time to assemble! Start by putting pasta sauce in the bottom of the baking dish, enough to cover the whole surface in a thin layer. Then put 1/3 of the zucchini noodles on top followed by 1/2 of the tofu/quinoa mixture. Cover this with pasta sauce and another zucchini layer. Then do another layering of quinoa, sauce, zucchini. Top the final layer of zucchini with the remaining pasta sauce and 1/2 cup Daiya cheese (think I said layer enough in there??)


Bake in the oven for 40 min until heated through and Daiya is melty. Let it sit for at least 10 minutes before cutting into it, or it will fall everywhere. I learned this the hard way the first time I made it…

Eat a dill pickle straight from the jar while waiting if it moves you. The aromas coming from that lasagna definitely got my stomach growling.

After 10 min it sliced perfectly!

Serve and enjoy!

Warming, comforting, filling and delicious. Not bad if I do say so myself.