Blueberry Cucumber Shake

blueberrycucumbersmoothieBrimming with antioxidants, this shake is a delicious drink to blend up for yourself in the morning, or as a naturally sweet treat any other time of the day.

Blueberry Cucumber Shake

  • Servings: 1
  • Difficulty: Easy
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1 cup water
1/2 cup blueberries
1/3 English cucumber, peeled and sliced
1 tablespoon honey
2 ice cubes


1. Combine all ingredients in a blender and blend until smooth.

It’s nourishing, it’s sweet…it’s delicious. Add a tablespoon or two of flaxseed for an extra fiber boost.


Crispy Quinoa and Kale Cakes

quinoacakes1Quinoa is a delicious ingredient, it’s really easy to make, and it can be used in a variety of delectable recipes. That definitely includes this recipe in particular. Just looking at the list of nutritious ingredients in this recipe makes me feel healthier. It takes a bit of prep time to put these pretty cakes together, but trust me, it’s well worth it.

Crispy Quinoa and Kale Cakes

  • Servings: 4
  • Difficulty: Average
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1 1/2 cups cooked quinoa
2 tablespoons ground flaxseed
6 tablespoons water
1 cup diced and destemmed kale
1/4 cup sunflower seeds
1/3 cup diced basil leaves
2 tablespoons diced onion
1 tablespoon Tahini paste
1 teaspoon dried oregano
1 teaspoon white wine vinegar
1/2 teaspoon sea salt
1/3 cup oats, ground
1/2 cup grated sweet potato
1/2 cup finely chopped sun-dried tomatoes
3 tablespoons flour


1. Preheat the oven to 400 degrees Fahrenheit.

2. Mix the ground flaxseed and water together in a small bowl, and set aside until it thickens, about 10 minutes.

3. While you’re waiting for the flaxseed mixture to thicken, combine all of the other ingredients together in a large bowl, using a large spoon to mix everything together well. (Avoid using your hands for this part, trust me, or you’ll just end up with a huge mess on your hands…literally). Add the flaxseed mixture once it has thickened.

4. Form the mixture into small patties and place evenly spaced on a large baking sheet lined with parchment paper. Use about 1/4 cup of the mixture per patty, using an actual dry measuring cup to do this, if possible. (Just trying to make it easier for you). Not only is this important to ensure you get the most accurate measurement per cake (you should end up with 12 patties at this size), but it’s also perfect for scooping out the mix to form the mix into nice little perfectly shaped patties for you. Just make sure you form each patty tightly together and flatten it a bit like a hamburger, so they’re not too high (the name “cakes” is a bit deceiving), otherwise they may fall apart on you while they’re cooking or after when you’re trying to eat them.

5. Bake the patties for 15 minutes, then carefully flip them over and cook for another 10 minutes.


Serve with some fresh raddichio salad, a tasty spinach and feta salad, or even alongside some roasted sweet potatoes. I’ve also enjoyed them with some tzatziki sauce on the side, which I definitely recommend trying if you want to experience ultimate deliciousness in your mouth.

Kale Chips

kalechipspic1Kale chips are one of my all-time favourite go-to snacks, and there are a few perfectly good reasons why. For one, kale is one of the best green vegetables you can pick up when you’re out doing your shopping. Full of Vitamins A, C, and K, fiber, folate and protein, kale helps manage your blood sugar, makes you feel full longer so you’re less likely to nosh on things you shouldn’t, and in fact, most people actually consider it to be one of the healthiest and most nutritious foods on the planet. Pretty impressive. Lucky for us, they also taste pretty damn good too.

Kale Chips

  • Servings: 2
  • Difficulty: Easy
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1 head of kale
1 tablespoon olive oil
1/4 teaspoon sea salt
1/4 teaspoon Cajun spice


1. Preheat the oven to 350 degrees Fahrenheit.

2. Rip or cut the kale from the stalks (I hold the stalk in one hand and rip up the side with the other) and continue tearing the pieces apart until they’re medium-sized, about 2 inches by 2 inches in size. Of course these are pieces of floppy greens, so don’t worry about getting it perfect, this is just to give you an idea of the best size for turning out crisp, delicious kale chips.

3. Place all of the kale pieces into a large bowl. Drizzle the olive oil over top of the kale. Lightly sprinkle with salt and pepper, as well as the Cajun spice, then mix the kale around with your hands so all of the pieces are coated. In place of the Cajun, you could use some dill, a splash of vinegar, or any other flavour you think you’d prefer, or just stick with your basic salt and pepper and they’ll still be delicious. If you do use vinegar or any other liquid on your kale chips, it’s best to do after they’re done cooking, to avoid ending up with soggy chips.

4. Place the kale pieces onto a baking sheet, a large enough baking sheet that there’s room for only one layer of kale, so the pieces aren’t layered on top of each other. Keep in mind – the kale shrinks down a lot so don’t be worried if it looks like you have enough kale to serve the neighbours too when you’re preparing it.

5. Bake the kale chips for 9 minutes (even just 1 minute makes a huge difference with kale chips, because the pieces wilt down and become very thin, and you don’t want them too soft or burning on you). Flipping them around about halfway through helps ensure all the pieces get cooked nice and evenly.


Trust me, once you try these kale chips, you’ll be making them all the time.