Creamy Cashew Caesar

Being lactose intolerant I stray away from dairy as often as I can. My husband borrowed a cook book from a coworker, Oh She Glows Every Day. What a gorgeous looking book! I’ll be ordering this book as soon as I can, I can’t wait to try more of her dishes.

There were a couple ingredients that we didn’t have on hand like capers and chickpeas but we made a delicious chicken Caesar salad with what we had and from following her directions for a dressing.

Instead of making the roasted chickpea we made our own garlic croutons using a whole grain sour dough bread. We also added baked chicken breast for an added protein.

We were surprises how creamy this dressing came out. This was so flavourful and satisfying, and definitely adding it to our monthly meal plan. Next time I’ll double the dressing and store it in the refrigerator for a few days.

⚪️Requires two hours minimum for the cashews to soak

What you’ll need:

1/2 cup raw cashews

1/4 cup water

2 tbs extra virgin olive oil 

1 tbs fresh lemon juice 

2 tsp Dijon mustard 

1-2 cloves garlic

1/4 tsp garlic powder

1 tsp Worcestershire sauce 

1/2 tsp ground pepper

1/2 tsp sea salt 

⚪️⚪️place cashews in a bowl and add water to cover by a couple inches. Soak for 2 hours minimum or over night.

Using a high speed blender or food processor , add the cashews and remaining ingredients except the salt. Blend till super smooth, you may add a splash of water to help mix it, then add your salt at the end. Adjust any spices as needed at the end.

Breakfast Frittata

Breakfast on the go!

Make your mornings easier with this protein packed recipe. You really can’t go wrong with the ingredients you pick, I normally use whatever I have in the refrigerator or whatever needs to get eaten up. These are amazing with cooked bacon! Add whatever you want! 

What I used today: 

12 eggs whisked 

1/2 an orange pepper- chopped small

1/2 a yellow pepper- chopped small 

2 cups of baby spinach

1/4 – 1/2 small yellow onion- chopped small 

1 cup of broccoli (chopped up in small bits) 

1 tbs chopped green onion

12 small roasted baby potatoes 

Salt and pepper for taste 

1-2 tbs bacon fat (for greasing pan and cooking vegetables 

I always use my saved bacon fat to grease my pans and sauté my vegetables. You can use any oil of your choice. 

⚪️⚪️ Grease your muffin tin really well or use parchment paper circles.

Sauté your peppers, broccoli, onion and green onion in bacon fat or your choice of oil. Add spinach to the pan at the very end or sauté it on its own because it cooks down so much faster then the rest of your vegetables. 
Add 2 broken up potatos to each muffin, add your sautéed vegetables and whisked eggs. Top with salt and pepper. 

Bake at 350 for 20-25 minutes or until slightly firm to the touch. 
Allow the muffins to cool a little before removing them from the tin.  Run a knife along the muffins to assist with getting them out. They can be tricky if you don’t grease really well! 

Let them cool completely before storing them in the refrigerator or I find they go soggy. 

These are so great warmed up with a piece of toast, bacon or on its own! 

My son clearly enjoys them  

Enjoy! 🌱

Garlic Vinaigrette

This is my go to dressing for all my salads. I like it garlicky so you can add less if you wish.

This is a flavourful, thick and chunky dressing. A little goes a long way.

Here is what you need:

4 tbs light olive oil 

1 tbs balsamic vinegar 

2 cloves of garlic (I use my garlic press)

1 tsp dry oregano

1 tsp dry parsley 

2 tbs of green onion (or red onion)

1/2 tsp dijon mustard 

Pinch of sea salt and pepper 

⚪️⚪️ Add all your ingredients to a deep bowl, whisk or I prefer to use my hand blender. Blend till thick and creamy. I store the extras in a glass container in the refrigerator but it’s normally eaten with two days.

** I also use fresh herbs instead of dry in the summer months 🌱


Bean Burrito 

A family favourite!

We love these bean burritos. It took us a few times to find the “just right” ingredient combo that works for us. 

What you’ll need:

1 can of pinto refried beans (I used Pacific organic pinto refried beans from Goodness Me)

1 cup of cooked rice of your choice. We like plan old organic brown rice. 

1.5 cups Shredded cheddar cheese 

Your favourite salsa (we used simply natural organic from Goodness me)

Tortilla wrap of your choice (this time we used spinach tortillas)

⚪️⚪️ In a bowl, I combine 1/3 cup of my salsa with the beans for flavour. Layer beans, cheese and rice and add a dolop of salsa, wrap and roll. I sprinkle some cheese on top for a a nice look. Bake at 350 for approximately 2o minutes or until slightly golden brown on top.

Serve with sour cream, salsa and/or guacamole!! Makes 6 large burritos. 



My husband and I love granola and oatmeal but our stomachs don’t digest it very well. The idea of making a “granola” with nuts and seeds was very intriguing. I’ve seen my favourite blogger post about her Nut’ola recipe that her family loves and I’ve been meaning to make this since my first Whole30 over a year ago.  This recipe is so simple and the smell it leaves your kitchen will make everyone love you. The nutty aroma and flavours are perfection. So far, I’ve eaten it as cereal with almond milk and fruit, I’ve tossed some in my salad but I really need to try it with some heavy coconut cream for a treat. So good!

I followed Playing House Full Time’s Paleo Nut Granola Recipe to make my own delicious version. I used all the ingredients that Autumn suggested but I also added extra walnuts, extra cinnamon and a sprinkle of sea salt. You can add whatever you want really. Cranberries, mini dark chocolate chips… be adventurous!

What you’ll need:

1 cup of seeds  (I chose sunflower seeds but I think flax, pumpkin seeds, hemp hearts and chia would be good too)

3 cups of mixed raw nuts (I chose walnuts and almonds)

1/2 cup coconut flakes

2 tbs melted coconut oil

2 tbs nut butter

1-2 tbs Cinnamon (I normally add more)

Shake of ginger 

1 cup of raisins

⚪️⚪️Mix all the dry ingredients in a large bowl. Pour your coconut oil and nut butter mixture over your dry ingredients and mix well. Bake at 350 for approximately 20-25 minutes depending on your oven, give the mixture a stir few times during baking. Watch closely, it can over bake quickly. Once it’s cooled down a bit, add the raisins. Store in a glass container.


Cinnamon Zucchini Pancakes

Great way to add some greens to a simple dish! 


These are by far the fluffiest pancakes we’ve tried. You can add anything you want to them! I always double the recipe to feed my family of four.

🌱 Feel free to swap any ingredients for what fits your dietary needs. Example, coconut sugar works great instead of white sugar or your favourite gluten free flour.
What you’ll need:

2 small zucchinis (noodled, I use my Paderno)

3/4 cup milk

2 tablespoons white vinegar

1 cup all-purpose flour

2 tablespoons white sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 egg

2 tablespoons butter, melted

2 tbs cinnamon

cooking spray of you need it
⚪️⚪️Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”.
Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into “soured” milk. …
Heat a large skillet over medium heat, and coat with cooking spray.

For each pancake – In small bowl, combine roughly 1/2 cup of  zucchini and roughly 1/2 cup of the pancake mixture. After cooked, sprinkle with cinnamon.. I like a lot!!