Recipe: Lentil Soup

This soup practically has superpowers! It’s HIGHLY nutrition with a big serving of fiber, protein and veggies. Plus, cooking with dry legumes creates a WONDERFULLY environmentally friendly meal. It is very easy to make and because it’s cooked in bulk, a small amount of effort yields nearly a week worth of lunches.



Kale Pesto

This summer my garden is bursting with kale and my husband and daughter aren't crazy about it so I have to be a bit sneaky getting it in. They gobbled this up!

4 cups of kale, chopped and steamed until soft, water drained
1 cup of basil
2 cloves of garlic, peeled
½ cup of olive oil (more or less depending on how thick/liquidy you like it)
¼ cup of pine nuts

Directions: Add all ingredients to blender and puree. Pour on pasta, chicken, fish or veggies!

Yummy Multigrain Pancakes

These pancakes are delicious and packed with fiber! In my house, we enjoy with fresh fruit for a nutritious Sunday morning breakfast. I use a Vitamix to turn whole oats and almond into their flour form but the pre-made flour can also be purchased.

½ cup oat flour
½ cup almond flour
2 tsp baking powder
1 cup milk (almond, cow, coconut or your favourite)
1 egg

Directions: Combine all ingredients. Cook on a hot, oiled pan. Enjoy!

Recipe of the Month: Home-made Popsicles!

It's hot out there! You want to cool down and enjoy a delicious treat. Rather than reaching for the ice cream or store-bought popsicles (that are just made of sugar, water and artificial colouring), try making your own! It's easy and fun. Kids love making them too.

The Most POPULAR Salad

Have you heard someone raving about the superfood salad you can get in a bag at the grocery store?  Every time I hear some start with “there’s this amazing salad I bought…” I know exactly what they talking about! The good news is that it’s actually PHENOMENALLY nutritious! But on the other hand it’s kind of pricey and who knows how long it’s been in the bag for.  I tried the real one a couple of times and have since experimented with making my own.  Here’s my take on it:

Salad Ingredients

2 cups of shredded raw Brussel sprouts


Hypoallergenic Gingerbread Recipe

I have a cherished holiday tradition that involves something sweet, some creativity and some fun.  Every year some of my friends from Natruopathic Medicial School gather and bake gingerbread cookies.  There are some food sensitivities within the group so these hypoallergenic gingerbread cookies are our staple.  They taste so terrific that you could bring them to any holiday gathering without anyone suspecting that they are hypoallergenic! Enjoy :)

Recipe of the Month: Gluten-free Sweet Potato Gnocchi

sweet potato gnocchi

Hard to pronounce but delicious and fun to make!  Only 2 ingredients but limitless possibilities to dress them up.


  • 1-2 sweet potatoes
  • Rice flour


Peel and dice potatoes and boil until tender.  Drain very well and mash.  Measure your mashed sweet potato and add an equal amount of rice flour, mix thoroughly.  You may need to add extra flour to get a thick dough.

Gluten-free Dairy-free Apricot Oatmeal Cake

This fabulous cake is gluten and dairy free and absolutely delicious! The oats add fiber and the apricots add vitamin A. Enjoy!!


  • 1 ¼ Cups Boiling Water
  • 1 Cup Gluten-free Oats
  • 1 ¼ Cups Gluten-free flour
  • 1 Tsp Baking Powder
  • 1Tsp Baking Soda
  • ½ Tsp Salt
  • ½ Tsp Nutmeg
  • ½ Cup Coconut Oil
  • 1 ¼ Cups Brown Sugar
  • 2 Eggs
  • ¾ Cup Finely Chopped Dried Apricots


Recipe of the Month: Kale Chips

If you haven’t tried them yet, you might think that “kale” and “chips” are two words that don’t belong together.  But if you’re someone who’s tried this trendy super-food, you know what a terrific snack it is! You can find kale chips in many grocery stores but making your own allows you to avoid an additives. And it’s easy! Kale is a powerhouse with the most nutritional value per calorie; it is alkaline and anti-inflammatory.


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