Mongolian Beef Zoodle Stir fry

IMG_1719Have you ever had those weeks where everything that could happen, happens. It’s been a crazy few weeks. Fun, exciting, stressful weeks. Full of new opportunities, hikes, big wins, stressful situations, and home improvement. So I apologize deeply for being MIA for the last few weeks. I had a few minutes today so I figured that I would take this opportunity to post a recipe, rather that waiting for my usual Friday post.

I made this one a few weeks back, and was blown away by the amount of flavour in it! I honestly can’t wait to try it again. By now you may have noticed my obsession with Zuchinni Noodles. This recipe just heightened it. I altered the recipe just a little and tossed in extra veggies… because veggies make the world go round.

Check this one out (link below)! I hope you like it!

Mongolian Beef Zoodles


Green Eggs and Ham

Who doesn’t love Dr. Suess? I was always a fan of the silly rhymes. AAAnd I’m particularly driven towards anything that involves food. Particularly breakfast food.

So why not a play on Green Eggs and Ham. You can find hundreds of different recipes out there when it comes to Green Eggs and Ham. This one is just one that I made up. A fancier name would probably be something about poached eggs and avocado cream sauce. But that sounds much less fun.

All sorts of delicious things in there with veggies, and protein to keep you full into the lunch hour!


1 slice Multigrain toast

2 eggs, poached medium (or longer or lighter if you prefer)

1 slice ham

1/2 cup sauteed spinach

1/4 cup halved cherry tomatoes

Avocado Creme:

1 Avocado

1/4 cup sour cream or plain yogurt

juice from 1 lemon

salt and pepper


In a food processor or blender combine ingredients for avocado creme, blend and set aside.

In a small pot poach the eggs until preferred doneness (check out this video for some useful tips on doing so: Poaching an egg). Set aside in a slated spoon for a few moments to allow excess water to drain off before adding it to the plate.

Mealwhile, in a small pan, heat a small amount of butter or olive oil over medium heat. Once heated, add spinach and tomatoes, salt and pepper. Cook until spinach has wilted and tomatoes are warmed through. Set aside on a separate plate.

Once veggies are done, add ham to the warm pan and heat until lightly browned.

On a small plate, combine meal by placing ham and veggies on a piece of buttered multigrain toast, top with the poached egss, and cover in Avocado cream sauce.



Chicken Satay noodles

Okay, so this isn’t a traditional satay sauce, but for a weekday dinner, it is super quick and delicious. Best thing? Can be eaten warm or cold. Great for leftovers – with or without a microwave.

Recipe originally from Rachel Ray’s Big Orange Book (with a few changes)


1 Pack of thick rice noodles

1/4 cup natural peanut butter

tbsp honey

1/4 cup light coconut milk

2 tbsp soy sauce

1 finely chopped garlic clove

1 tsp of ginger

1 zuchini, match-sticked

1 carrot, shredded or match-sticked

4 Scallions

1 cup of spinach

Juice of 2 -3 limes

tbsp hot sauce (I’m a fan of sriracha for this recipe)

2 cooked chicken breasts (seasoned with salt, pepper and garlic powder) or 2 cups of shredded rotisserie chicken

Handful of peanuts, lime wedges and chopped cilantro to top with.


Bring a large pot of water to boil, add salt to the water. Once water is boiled, add noodles and cook until al dente. Drain, and toss with cold water and a little coconut or sesame oil so that the noodles don’t stick.

While the noodles are doing their thing, soften peanut butter in microwave, and combine with honey, soy sauce and coconut milk. Stir until combined. Add Garlic, Ginger, Lime juice, hot sauce, soy sauce.

Over medium heat, lightly cook the vegetables until slightly softened. Add chicken, sauce and noodles. Toss all ingredients together until sauce has coated everything.

Serve with lime wedge, chopped peanuts and cilantro.

If eating cold, leave time to cool.



Breakfast Tacos

Breakfast – Delicious. Tacos – also delicious. Why not mix them..? Sounds like a great idea to me!

Sometimes in the mornings on the weekends I find myself staring at my fridge wanting eggs, but not sure what to do with them. It often ends up being some sort of variety of whatever is left over in my fridge thrown into a pan with some eggs. Most of the time its edible. Some times its even something worth sharing.

Last weekend was just that. A combination of whatever was in my fridge/counter. So.. breakfast tacos it was! Full of yummy egg-ness (I love eggs), cheese and a tomato/avocado salad with a bright fresh vinegar dressing to go over top. It sounds kind of weird, but I swear is super delicious.


Breakfast Tacos – Makes 2 


2 Eggs

handful of shredded cheese (more or less depending on your desired cheesy-ness)

2 Small tortillas (wheat or corn)

1/4 diced avocado

1/2 cup diced ripe tomato or diced cherry tomatoes

1 sliced green onion

tbsp of chopped parsley

Salt & Pepper

Dash of Virgin Olive Oil (about 1/8 of a tsp)

Dash of fruit infused vinegar (red wine vinegar, white wine vinegar or balsamic also works)



Combine Avocado, Tomato, green onion, parsley, Salt & Pepper, Oil & Vinegar together. Set aside

Scramble eggs over low-medium heat, and add cheese just before the eggs are cooked.

Add 1/2 cheesy eggs into tortilla and cover with the 1/2 of the salad mixture. Enjoy!



BBQ Chicken Wraps

Tired of me posting BBQ recipes yet? Too bad! Still a few more months of BBQ season left.

Chicken breasts are often over utilized. A plain old chicken breast can sometimes get pretty boring. This recipe is anything but! Its super fresh, the crunch of the lettuce and the pineapples adds some brightness to the wrap.


Naturally, I made a few changes to it when I made it (because its what I do with every recipe, it’s why I so rarely bake…) I added some honey mustard to the wrap and sliced avocado. Also, instead of adding the raw red onions, I caramelized them.

For the BBQ sauce, you can easily make your own if you are wanting to avoid the store bought options. However we have found this BBQ sauce called ‘Uncle Dougies’ which is super yummy, and has a great ingredient list. We generally use this stuff for most of our weekday BBQ requirements (If Evan is truely bbqing – as in long smoking time kind of bbq, then he makes his own).


Check out the recipe here: BBQ Chicken Wraps

Hope you Enjoy!

My Journey: the roots

Unfortunately, most of us these days seem to find ourselves at some point in a situation where we want to change our bodies. Gain weight, lose weight, gain muscle, lose fat, get more toned, grow our booty , shrink our booty. Anyone else been there?

From about the age of 10, I found things about myself that I wanted to change. Both physically and mentally. Once puberty hit, so did my baby fat. While it’s completely natural,I felt like there was something wrong with it. Granted, I also loved my chips, pop and candy and didn’t understand what it meant to eat healthy – which didn’t help that situation. I wish I had been given formal education in school about it. I wish I didn’t have to wait until my mid/late 20s to figure it out for myself. I wish I didn’t have to wait until I had an unhealthy relationship with food.

I have never been obese, I haven’t had a dramatic switch in my physique. I don’t have a crazy story of  losing hundreds of pounds. But I have been unhealthy, and unhappy. I have stretch marks. I have gone through fluctuations and spent periods of time of restricting calories.

Late highschool was probably the first time that I made a big change in my body. We moved to New York, and I wanted to reinvent myself and actually, in many ways I found myself. I eventually walked everywhere, moving my body more than I had in years. It was the first time that I felt in control of my food, and not being dictated by what I ate. I lost a lot of fat, could run miles, and for the first time started to feel confident. I was by no means physically strong though and I may have actually been underweight by the time I Graduated, but I was able to taste the freedom.

Then university hit. I moved out and lived in residence where the food is anything but healthy. And where the lifestyle is anything but healthy. Junk food, late nights, drinking, partying, little sleep. The freshman 15 turned into 50 lbs and constant health issues by the end of my second year of university.

The next few years I was able to get control of it again, but by ways of excessive exercise, and limited calories. I didn’t know the right ways to eat. There was no focus on eating the right foods, no veggies, just restricted calories and disjointed activity – mostly in the form of frequent intense cardio.

Once University ended and I found my first serious job (with the company I’m still with now – although I’m not in the same role). The hours were demanding, the expectations were high, and the promise of success became more important than my activity or my health. Pizza lunches, take out, no food planning. To top it off about a year and a 1/2 later, Evan went back to school and we went down to one income. It became less about quality of food and more about how the next grocery bill was going to be paid and how could I make it as small as possible – quality of food wasn’t even on the radar.

About year after Evan started back in school, I hadn’t communicated enough with him about what I needed and I became depressed, stressed, had gained a lot of fat, lost muscle and found comfort in high calorie foods and alcohol. I remember coming up stairs from our parking garage, which was maybe one flight of stairs and being winded. It was that moment where I realized how far I had slipped back. This was maybe December, so come January, I did the thing that a lot of us do and made a New Years resolution. And worked hard at it. Daily. Hours at the gym focusing on building muscle and improving my cardiovascular strength, saying no to parties and free lunches, meal planning, reading blogs, educating myself, building strength.

That was January of 2013. Since then I have gained back my strength (and then some – I’m probably now at the fittest that I’ve ever been),  I have gained back some of my confidence (that’s still an ongoing process), lost fat, regained energy. And to top it off – I haven’t had the flu or a cold in probably 3 years (other things that are ongoing health things, but no environmental health issues).

The thing about the last 4 1/2 years though is that it hasn’t been easy, it also hasn’t been the same activity, it hasn’t been consistent. My idea and knowledge on eating has changed, adapted, grown. I went as far as getting a nutrition certification. My workout routine has changed, adapted, and grown. I used to think that once I got to ‘x’ weight I could stop working so hard, I could eat whatever I wanted, I didn’t have to go to the gym as often. But I learned that’s not the case. It’s an ongoing commitment. For your entire life.

That sounds rough, but there is an upside to this:

-You start to love healthy food. Honestly. Maybe not all healthy food, but enough of them. You start to crave them. You start to enjoy the way that they make you feel.

-You start to be able to do things that you weren’t able to before. Carry groceries, run, move heavy things by yourself, join teams, climb mountains.

-You learn about your limits, and how to break through them.

-You truly learn the meaning of balance. Just because you make a change doesn’t mean you give it all up. I still love my chips, fried food and candy. I still eat them – just not all the time.

-You start to realize that doing this for the rest of your life is not only doable, but it’s enjoyable. And necessary to do the things you want to do. You have a healthy life ahead of you that you can look forward to.

What is your journey?


Now my question to you is this: Are you ready to make that change? You don’t need to go through the same hard process that I did, I wish I had hired a coach to get me through it. You don’t need to do it alone. If your interested in getting some nutrition Coaching please reach out either by filling out your information in the contact page here, or sending me an email at I would love to help you find your balance, find your healthy lifestyle and find yourself in a journey that you are proud of.

Fish Tacos with Corn Salsa

What’s better than Tacos? Honestly? Maybe a hamburger. But something about fish tacos that just scream summer time!

One of the fun things about tacos (similar to burgers) is that there are so many topping options! For these ones I made a purple cabbage slaw, grilled avocado and corn salsa. The slaw adds a great crunch, the salsa a brightness and the avocado a creaminess you just can’t ignore! Another great option that I love on fish tacos is a mango or pineapple salsa!


What’s your favourite fish taco topping?

Fish Tacos with Corn Salsa (Makes about 8 Tacos)



2-3 fillets of white fish (I used tilapia)

2 tsp cumin

2 tsp garlic powder

2 tsp chili powder

salt and pepper

olive oil

small flour or corn taco shells

Sliced Avocado


1/4 small head purple cabbage, shredded

1 green onion, sliced thinly

1/4 cup mayonaise

tbsp honey

tbsp dijon mustard

tsp white wine vinegar

salt and pepper

Corn Salsa:

1 Can corn, or 2 stalks of fresh corn

1 minced Red chili pepper (test before using to determine spiciness)

1/8 cup diced red onions

Juice from 2 Limes

Salt & Pepper


Combine mayo, honey, mustard, vinegar & salt together until mixed. Toss over the shredded cabbage and onions. Set aside.

Combine all of the ingredients for the salsa and set aside

sprinkle fish lightly with oil and rub the spices over top

Heat grill to medium heat, once hot, add fish and avocado to grill. If desired warm up tortillas on grill until grill marks appear. After 3-4 minutes, flip fish and avocado and heat fish until cooked through.

Remove all ingredients from the grill. Cut up fish and serve alongside toppings. I suggest serving everything in separate bowls so that everyone can put together their own taco.