Rich in B vitamins, fibre, and protein, these little guys are considered to be one of the most vitally alive and nourishing foods we can eat. All you really need is a jar! They’re perfect to boost a salad, top a sandwich, or garnish just about anything your heart desires. Who knew it would be so easy to get our daily dose of enzymes, vitamins, minerals?

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I succumbed to a food fad, you guys. I hopped on the popsicle/ice pop/just-about-anything-frozen-on-a-stick bandwagon, and with gusto. Why? Because, avocado, that’s why.

There are just so many things to love about this perfect fruit. First of all, it tastes amazing, we all know that! But did you know it’s a source of HDL cholesterol – the good kind – that lowers the bad kind, LDL cholesterol, making it a fantastic food to eat for those with hypoglycemia and diabetes. It’s also known to be high in antioxidants, essential fatty acids, potassium, vitamin B9 and folic acid. In this recipe, the lime cuts the creaminess of the avocado for a lighter, more citrus taste making it all the more refreshing, helping you beat the summertime heat. And by using a refined white sugar substitute like coconut palm sugar, you’re looking at a low-glycemic index alternative that is higher in vital phytonutrients, vitamins, and minerals {meaning it still contains some nutrients, whereas white sugar has zilch}. Other sweeteners to try that are low on the glycemic index are sucanat, raw honey, agave, and maple syrup.

Call me crazy but I also added a handful of kale. Initially this was only to enhance the once green, booger-like colour of the mixture but this also upped the nutritional value. I know what you’re thinking… “but will I be able to taste it?” and my answer to this is, yes and no. For all of you kale connoisseurs out there, you likely will not be able to taste it as, if like me, you add it to almost every smoothie, side dish, and salad. For those who don’t use it as much, don’t fret, it is not overpowering in the slightest. I recently watched a TED talk from one of my favourite healthy food bloggers, Sarah Britton {you may know her as My New Roots}. She speaks on making one change in the kitchen, to change your entire life; and after watching, I couldn’t agree more. So go on, add a handful of greens to your already healthy recipe!


“With every bite of food we take, we are voting for the way we will look, the way we will think, and of course, the way we will feel. Our food becomes us.”


Summer is truly the best season to eat avocado. Of course, they’re not local to Canada however, it’s still possible to buy them organic. When it comes to the local vs. organic debate, I often say both is best, but this is not always possible. Last week, I had the pleasure of chatting with culinary nutritionist, Marni Wasserman, who explains “when you have to make the choice between local non-organic or organic from across the world, it may be in your best interest to choose local. When food travels long distances, it loses its enzymes, nutrients, and life force, so you’re left with an organic strawberry from South America that may have ripened on a truck, train, or plane. This means that unnatural gases and methods have been used to artificially stimulate the growth process.” With that said, we just need to do the best we can to make healthful choices when it comes to our food. In this case, the organic avocado from Mexico will do the trick.

Should you find yourself with some leftover avo lingering on the brink of their one-day-too-late state of edibility, what do you do? Make guacamole, of course! Be sure to check out Marni’s new book Plant-Based Diet for Dummies for the most summerlicious Sweet Pea Guacamole recipe. To.Die.For.

The Ingredients {Yield: 6 ice pops Total Time: 5 hours}

  • 2 small ripe avocados
  • 2 tablespoons freshly squeezed lime juice
  • 1 cup filtered water
  • 1/3 cup coconut palm sugar
  • pinch of salt

The Directions

1. Combine water and sugar in small saucepan and cook over med-high heat, stirring until mixture comes to a boil. Let cool to room temperature

2. While mixture cools, cut avocados in half, lengthwise. Remove pits and scoop flesh into a blender or food processor, along with cooled syrup and salt

3. Blend until smooth, scraping sides when needed. Add lime juice and blend until combined

4. Divide mixture among the molds. Snap on lid, and freeze until solid, about 5 hours. If using unconventional molds, freeze until pops begin to set {approx. half hour}, insert sticks, and freeze until solid

*Recipe adapted from Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Iced & Aguas Frescas





Maybe it’s just me, but I find that summer brings more opportunity for spontaneity. Whether it be travelling to a city you’ve never been, to meet someone you’ve never met, or, a last minute road trip to a new and unexplored dot on the map, there’s always an adventure waiting to happen. Though, over time I’ve found that it’s in my nature to take comfort in the exact opposite; being prepared. There is something special about having a balance of both impromptu and deliberate occasions. You see, being prepared comes in handy, especially if, like me, you experience “hangry” symptoms when your body is in need of sustenance. Sluggishness and irritability just won’t cut it when you’re on the road to adventure. This is where I welcome the balance of both worlds. One day a week, I’ll whip up a big batch of hippie healthy snacks so that when spontaneity strikes, I will be prepared.

Proteins are not only needed to keep your energy levels high and tummy feeling fuller longer, they are made up of amino acids, which are critical in just about every element of our cells’ structure and function. Aside from protein, these bites are also full of iron, magnesium, and vitamins E & B6.

Typically, for recipes like this, I tend to throw a mishmash of ingredients into a bowl and hope for the best. In this case, I ended up creating a divine recipe that, once slightly tweaked, had to be shared. I encourage you to experiment and have fun in the kitchen; try using recipes as a template or guideline instead of strictly following each ingredient and step. I initially made this recipe without placing all ingredients in the food processor and although the taste was there, the texture wasn’t so much and only by experimenting did I find the missing piece to my recipe puzzle. Want to add pumpkin seeds in lieu of sunflower seeds? Go for it! Dates instead of almond butter? By all means! Be spontaneous; play around and find what combination works best for you.


The Ingredients {Yield: 15 protein bites Total Time: 15 minutes}

  • 1 cup raw almond butter
  • 1 cup unsweetened shredded coconut
  • 1/2 cup hemp hearts
  • 1/2 cup sunflower seeds
  • 1 tablespoon raw honey or substitute coconut sugar, maple syrup, or agave nectar
  • 1 dark chocolate bar {I used: Camino Caramel Crunch dark chocolate bar}
  • handful chia seeds
  • 1 teaspoon flax oil {optional}

The Directions

1. Coarsely chop your chocolate bar into chocolate chip-size pieces and put aside

2. Add all dry ingredients – excluding dark chocolate – into a food processor or blender and pulse for 10-15 seconds, until all ingredients are finely ground

3. Place chocolate, dry ingredients, and wet ingredients in a mixing bowl and using your hands, kneed the “dough”

4. Once completely combined, roll into golf ball-sized balls and place on a plate to set in the refrigerator for 15 minutes

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