Roasted Cauliflower Lemon Pie



Yummy fall savoury cauliflower pie. Recipe as follows➡

Serves 4-6

For the roasted cauliflower:

•1 medium-large cauliflower, chopped into florets
•2 tbsp extra virgin olive oil
•½ tsp sea salt

For the crust:

•¼ Cup toasted walnuts
•¼ Cup rolled oats
•½ tsp baking powder
•½ tsp sea salt
•1/8 tsp fresh ground pepper
•1 Cup whole spelt flour
•3 Tbsp. extra virgin olive oil, plus extra to oil the pan
•2 Tbsp. unsweetened almond milk

For the filling:

•2 Tbsp. extra virgin olive oil
•2 medium onions, finely sliced
•5 garlic cloves, finely chopped
•½ tsp sea salt
•1/8 tsp ground turmeric
•3 tbsp freshly squeezed lemon juice
•¼ Cup unsweetened almond milk
•Fresh ground pepper



1. To roast the cauliflower, preheat the oven to 400ºF. Line a large, rimmed baking sheet with parchment paper.
2. Toss the florets in olive oil and salt, then arrange evenly on the tray and roast for 20 minutes. Turn each floret over and return to the oven for 10 minutes, or until the florets are browning.
3. Remove from the oven and set aside to cool while you make the crust.
4. To make the crust, reduce the oven temperature to 350ºF. Lightly oil a 22cm tart tin with a removable bottom or pie pan and set aside.
5. Place the walnuts, oats, baking powder, salt and pepper in a food
processor and blend until coarsely ground. Transfer to a bowl, add the spelt flour and mix well. Drizzle in olive oil and mix until evenly distributed. Add the almond milk and mix again. The mixture should hold together when squeezed but not stick to your hands. Add a little more almond milk if it’s too dry.
6. Press evenly into the prepared tin, or roll out if using pie pan,
trimming excess pastry from the edges. Prick with a fork and bake for 15 minutes. Remove from the oven and set aside.
7. To make the filling, warm the oil in a frying pan over a medium heat. Add the onions and sauté for 5 minutes or until lightly browned. Add the garlic and cook for another 5 minutes.
8. Turn the heat down low, add the salt, and continue cooking for another 10 minutes, or until caramelized.
9. Stir in the turmeric, remove from the heat and transfer into a food processor. Add a quarter of the roasted cauliflower, the lemon juice, almond milk and a large pinch of black pepper. Blend until smooth and creamy, scraping the sides as necessary.
10. Spread into the prebaked tart shell and arrange the remaining
cauliflower on the top. Bake the tart for 30 minutes.
11. Remove from the oven and allow to cool for 15 to 20 minutes before serving.


Pomegranate Vanilla Protein Pancakes


Sunday calls for pancakes! These were so good and a perfect way to fuel your day,  here is the recipe➡

Serves 2-3 (10-12 4” cakes)

•1 Pomegranate
•1 Cup GF oat flour
•½ Cup GF rolled oats
•1 tsp baking powder
•1 tsp cinnamon
•2 scoops Kaizen natural vanilla bean whey
•1 Tbsp xylitol
•1 tsp Bao Bab powder (optional superfruit)
•½ tsp organic raw moringa oleifera leaf powder (optional superfood)
•1 tsp pure vanilla extract
•1 Whole egg
•½ – 1 Cup unsweetened almond milk
•½ Cup unsweetened applesauce 

Cut and seed pomegranate (I suggest the wooden spoon method). Combine all dry ingredients in bowl until well combined. Create well in center of dry ingredients and add vanilla, egg, applesauce and ½ cup almond milk, whisk together adding more almond milk until you get right consistency ( I believe I used about ¾ Cup). Stir in ¾ of the pomegranate seeds reserving the remaining for toppings. Preheat greased pan and spoon batter onto pan, cook for 1-2min per side. Top with extra pomegranate seeds and agave syrup if desired. Enjoy!


Peanut Butter Cream Stuffed Raweos


One word … heavenly …

Here’s the recipe ➡

Makes 6 sandwiches

•1 cup oats
•1/3 cup almonds
•20 softened dates (or more)
•1/4 cup cacao powder
•1/4 cup coconut butter

🔽PB filling
•1/3 cup plain Greek yogurt
•1/8 cup natural peanut butter
•Dash cinnamon

🔽Pulse almonds in food processor until little bits, add all remaining ingredients until mixture starts to clump together, add more dates if needed. Form into equal sized Cookie shapes and set aside. In small bowl mash peanut butter, cinnamon and yogurt together until well combined. Spoon filling in between each sandwich. Place in fridge to allow to set. Enjoy!


Apple Crumble Pie


Happy thanksgiving Canada! 🍁

I made this yummy pie for dessert. I made a healthier version using a whole wheat crust, organic natural brown sugar and also coconut oil in the crumble and it turned out delicious! Here’s the recipe➡

For the pie crust (yields 1, 10″ crust)

· 1 ¼ cup whole wheat pastry flour
· ½ teaspoon salt
· 6 Tbsp cold butter
· 3-6 Tablespoons cold water (I used 4)

For the filling:

· 7 apples, cored, peeled and sliced
· ½ cup natural organic brown sugar
· 1 teaspoon cinnamon
· ¼ tsp nutmeg
· 1 Tbsp flour
· 2-3 Tbsp lemon juice

For the crumble:

· ¾ cup oat flour
· 1 cup old-fashioned oats
· 1-2 teaspoons cinnamon
· ¼ cup natural organic brown sugar
· ½ cup coconut oil, cold

1. Preheat your oven to 375ºF.

2. Spray an 8 inch pie pan with cooking spray.

3. In a large bowl combine flour, salt and cold butter with your fingertips until crumbly adding ice water until you get thick dough like texture (I used 4 Tbsp).

4. Knead dough lightly and shape a ball. On a floured surface roll out the dough until you get the right size to fit in your pie dish, place in prepared dish and bake for 10 minutes.

5. Meanwhile in another large bowl combine chopped apples, brown sugar, lemon juice, cinnamon, nutmeg, and flour. Pour over baked crust.

6. In another large bowl combine all topping ingredients with your fingertips until crumbly, spread over apple mixture.

7. Bake for another 30-35 minutes.

8. Let cool before eating.

Note: The filling makes a lot, I had extra filling leftover that I baked in separate dish and sprinkled a little extra crumble over and baked for 20mins.


Carrot Cake Truffles


These little Truffles are amazing! You need to make them ASAP. They are vegan, raw, gluten free, sugar free and paleo. Yum Yum!




Carrot Cake:
•1 Cup finely grated carrots
•½ Cup Medjool dates, soaked
•½ Cup ground almonds
•½ Cup nuts (I used walnuts and pumpkin seeds)
•1Tbsp peanut butter
•1Tbsp flaxseed meal
•2tsp Pure vanilla extract
•¼ tsp cinnamon
•⅛ tsp pink salt

•⅓ Cup chopped dark chocolate (I used Lindt 85% cacao and caramel & sea salt)
•1tsp coconut oil

Note: I ran out of chocolate so maybe up the chocolate to ½ cup. I was able to drizzle over remaining balls which was good too.

Carrot Cake Directions:
Process dates in food processor until creamy. Add all remaining ingredients and pulse until combined. Roll into 2tsp balls and place on parchment lined baking sheet. Place in freezer, start chocolate.

Chocolate directions:
Using double boiler melt half of the chocolate until just melted, remove from heat and add remaining chocolate and coconut oil, stir until melted. Dip cooled balls using fork to get all sides and place back on parchment lined baking sheet. Flash freeze for 5 minutes, taste one, take picture and store in fridge if there are any left 😋


Yields: 26 balls

Pork Roulade


This pork roast turned out delicious! It’s like a pork loin stuffed with olive tapenade, so good!

I did a roulade (roll cutting) but you could always slice in half or pound it down and stuff it that way.

Here’s the recipe


Pork loin (appx. 2-3lbs)
•4 Cups baby spinach
•3 garlic cloves
•10-12 large kalamata olives, pitted
•1Tbsp oregano


Blanch your spinach and set aside to cool/drain. Preheat oven to 350°F.

Slice your pork loin how you wish, here is a good video for roll cutting or butterflying your loin.

In food processor pulse spinach, garlic, olives and oregano until you have fine chunky mixture. Make sure your spinach is well drained.

Spread mixture onto cut loin and roll.


Tie together with baking string to get tight roll. Sprinkle seasonings as you wish (salt, pepper, onion powder, oregano, ect.)


Place roast on parchment lined (optional) baking dish, cover and bake for 30 minutes. After 30 minutes uncover and bake for another 20-30 minutes.


Let rest for 5 minutes before slicing. Remove twine and slice.


Enjoy with side of choice.


I served mine with a fresh kale salad and roasted root veggies. Enjoy!

Yields: 6 servings

Yam n’ Egg Bake


I haven’t made one of these in a while. They are so easy to throw together, the hard part is waiting for it to cook! Recipe as follows➡

•1 large yam or sweet potato, shredded (appx. 4-6 cups)
•1/2 bell pepper, chopped
•3 green onions, chopped
•4 mushrooms, sliced
•4 pieces turkey bacon, chopped
(Feel free to add other veggies such as zucchini or broccoli, ect.)
•1/2 cup shredded mozzarella (optional / omit for paleo)
•6 large eggs
•1/2 cup egg whites
•Splash of milk (I use almond)

Prepare your vegetables and Preheat oven to 375°F. Lightly grease 9×13 baking dish. Sprinkle yam evenly on bottom of dish, then sprinkle veggies over top and top with mozza. In bowl whisk eggs, whites, milk and seasonings of choice (I use S&P, oregano, garlic powder, onion powder and chili flakes). Pour eggs over yam/veggies evenly distributing. Place in preheated oven and cook for appx. 40-50 minutes until yams are soft and egg is cooked through. Let rest for about 5-10 minutes and slice. Serves 6.