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Father’s Day was a couple days ago so I decided to make a healthy, gluten free “brunch style” pizza for my dad. I was obsessed with this pizza crust about a year ago and haven’t made it since but I’m definitely going to get back into it! Its so versatile you can really add anything and it’s super healthy :) Socca pizza 🍕 🍳 Take a cast iron pan and put it in the oven while it pre heats at 425. Mix 1 cup chickpea flour with 1 cup water and let sit. Once pre heated put 1 tbsp olive oil on the pan and put it in the oven for a couple of minutes. Take the pan out and put the flour mixture on the pan and place in the oven for 5-8 mins. Take the pan out pour 1 tbsp olive oil on the crust then add toppings! I added vegan pesto, broccoli, avocado, spinach, shallots, garlic, and black olives cook for 8-10 mins. If adding an egg like I did, at about 7 mins pull the pan out, crack the egg in the middle and return to bake for 3 mins. Top with fresh parsley, S&P and enjoy 🙏🏻

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Back with a yummy spring dinner! It’s been so hot in Ontario which makes light dinners perfect 👌🏻 This was so quick and yummy! I fried the salmon burger, air fryed sweet potatoes and made a homemade mango salsa for topping. Recipe below 👇🏻 Mango salsa: 1 mango 1 avocado 1/2 white onion 1 beefsteak tomato Salt and pepper

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Avocado toast kind of morning courtesy of #toasttuesday 🍞 Boiled eggs, avocado & tomato on sprouted rye bread topped with jalapeño lime hot sauce, my new obsession 🔥 literally put it on everything.

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A weekend away at the cottage in the fall calls for pumpkin baking of some sort 😍 These pumpkin breakfast muffins are so easy, simple and heathy! 1 1/2 cups spelt flour 1 tbsp pumpkin pie spice 1 tsp baking soda 1/2 tsp baking powder 2 eggs 1/4 cup maple syrup 1/3 cup melted coconut oil 1 cup pumpkin purée Bake at 350 for 18-20 mins and enjoy 😊

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I love travelling to new exotic places and trying the cuisine. Ibiza is a gorgeous little island that has some of the best seafood I’ve ever had! They also have a ridiculous amount of healthy & vegan options which I am loving. Ve cafe, a plant based restaurant blew my mind. This was the “Fishless Sirashi” with steamed cauli rice, tofu, carrot ribbons, avocado, crispy nori, edamame and soy sauce 🤤

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My fitness routine lately has been a squeeze in a morning workout if I can without hitting snooze. A slow yoga flow at home before bed, or a quick 30 min workout when I would’ve preferred an hour. I’ve been eating on the go & going out too much to stay on track with my goals. But I’ve also been having more fun, spending more time with friends and living a little 🙌🏻 Sometimes you’re all in, sometimes life’s so busy certain things gets pushed aside. Sometimes fun and adventure take precedent over routine and habit. We all go through phases and accepting this without judgment is key 🔑 Enjoying myself on a beach with a cocktail is what’s important for the next week 🍹I’ll be back to the good old “normal” when the time feels right. But for now, Ibiza is calling my name 🥳

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All I want when fall hits are warming meals like stews, curries, soups and big bowls of pasta 👌🏻 my go to whenever I have pasta is a protein based pasta (usually made from some sort of legume) because DUH protein and it’s a complex carb source which is digested slower by the body! White refined carbs like regular pasta are not blood sugar or digestion friendly. I honestly love the taste of these healthier options that are vegan and gluten free! @farmboy green lentil pasta with black olives, peppers, mushrooms, onions and garlic in tomato sauce 🍅

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brunch & farmers market= my perfect day 😍(of course it involves food🍴)

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Fall recipes coming up 😍 I opened a can of pumpkin and I have been making pumpkin everything! One of my fav things about fall is the fall baking recipes. This recipe is perfect for the transition from summer to fall as it’s a no bake fudge that is like crack! Make it 👇🏻 Pumpkin collagen fudge 👏🏻👏🏻 1/2 cup pumpkin 1/4 cup peanut butter (or other nut butter) 6 tbsp coconut flour 3 servings @genuinehealth marine collagen 1/2 tbsp melted coconut oil 1/2 tbsp maple syrup 1/4 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp all spice Mix together, place in silicone ice trays and put in the fridge for at least half an hour! Optional: heat up 1 tbsp cacao powder, 1 tbsp coconut oil, 1/2 tbsp maple syrup and pour on top 😍

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A super quick and yummy dinner that literally took me 5 minutes to make which was perfect because I was starving after work :) This is an empty the fridge kind of meal with a few staples I always have on hand for quick and easy salads or nourish bowls! Having these ingredients always at your disposal makes it so much easier to make heathy meals at home in a rush. dEATS: Artichokes, beets, tomatoes, iceberg lettuce, chickpeas. Not pictured: sunflower seeds sprinkled on top and a dressing made of tahini, dijon mustard, dried oregano, apple cider vinegar, salt and pepper!

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I’ve been having smoothies most mornings recently and loving them 🙏🏻They’re just so convenient, healthy and provide all the macronutrients I need first thing. Not to mention they are so versatile and the options/ flavours are endless! Here is a classic and one of my favs 😍 Chocolate peanut butter smoothie bowl 🍌 • Half a banana • Steamed then frozen cauliflower • Cacao powder • Maca powder • @livwell_nutrition raw cacao vegan protein • Ice • Hemp and chia seeds • Almond milk • @pb2foods powder Topped with @nolabaking , cacao nibs, half a banana and shredded coconut. How do you like your smoothie? Spoon or straw? There’s something about eating it with a spoon out of a bowl that makes it feel like a real meal, it’ll always be my fav!

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August marks one year since I cut out meat and dairy from my diet 🥦🍅🥑🍎 I originally stopped eating meat because I genuinely wasn’t interested in it and it was grossing me out. I was never a big meat eater but the convenience of animal products in our society made me hold off. Dairy has never done well with me and I knew it was time to cut it out completely. Now after a year of living this lifestyle the environmental and ethical implications have become important to me as well. I don’t feel deprived or like my eating style is hard to maintain, eating mostly plant based is totally convenient and doable 🙏🏻 I personally still consume fish and eggs and don’t see myself cutting those out anytime soon. They are both some of my favourite foods and help me reach my protein needs each day! I respect those who are completely vegan and those who choose to eat meat. Right now when it comes to consuming animal products this is my sweet spot after years of trying out many things. I’ve been keto, paleo, extremely unhealthy, lived off of alcohol & tim hortons and this is what works for me 👏🏻 Everyone’s body and diet needs are individual, keep trying until you find what works for you! P.s this was the most delicious salmon and probably top 5 meals I’ve ever had! Atlantic salmon, with smoked mussels, fiddleheads, zucchini, asparagus and watercress dashi purée 🤤 The views from @canoerestaurant are also incredible, it’s a must if you’re in Toronto ❤️