Made this yummy dish today. If you are fan of cheese 🧀 like I am, grilled & golden Halloumi is like heaven! I coated mine with tangy za’atar before pan frying and served topped over a warm barley salad with lemony yogurt dressing. 😋

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– 200g Halloumi Cheese, sliced into 8 pieces
– 2 Tbsp Za’atar
– 1 Cup Pot Barley, dry, rinsed
– 1 Tbsp vegetable oil
– ½ Red Onion, diced
– 3 Cups Vegetable stock
– 1 Tomato, diced
– 1 bunch Parsley, chopped
– 2 Cups mixed Greens, washed

Yogurt Dressing:
– ½ Cup Greek Yogurt, plain
– 2 Tbsp lemon juice and zest
– 2 tsp Sugar
– 2 Tbsp Olive Oil
– Salt & Pepper, to taste
For Topping:
– Extra parsley, lemon wedge

1- Sauté red onion in oil over médium heat. Add rinsed barley and toss to coat.
2- Add vegetable stock and bring to boil. Lower heat and simmer covered until
tender & chewy, approx. 45 minutes.
3- Heat large, non-stick pan over medium heat. Grill halloumi cheese-side down
until golden. 2-3 minutes/ side. Remove from heat and set aside.
4- Toss mixed greens with 1 tsp olive oil. Set aside.
5- Whisk together dressing ingredients. Toss with barley. Add tomatoes and ½
parsley. Mix together.
6- Divide mixed greens to 4 plates. Top with barley salad and 2 slices grilled
halloumi. Serve sprinkled with remaining parsley & lemon wedge. Enjoy!
*Makes 4 large servings


This Middle Eastern-inspired dish was a hit. Made with bulgur, otherwise known as cracked wheat, and chickpeas, it is packed with protein and fibre. The minted tahini and cucumber add some wonderful freshness. Super simple to put together and sure to please!

– 1/2 Onion, chopped
– 2 Garlic cloves, minced
– 1 Tbsp vegetable oil
– 2 Tomatoes, diced (or 1/2 can diced tomatoes)
– 1 Can Chickpeas, drained & rinsed
– 1tsp cumin
– 1 tsp curry powder
– 1 Cup bulgur wheat, uncooked
– 2 Cups vegetable stock

– ½ Cup Cilantro, chopped
– Salt & pepper, to taste
Minted Tahini:Image may contain: 1 person, smiling, food
– 1/3 Cup Tahini
– 1/2 Cup mint leaves
– 2 Tbsp lemon juice
– 1 garlic clove, minced
– 1/4 tsp Salt
– 1/2 Cup water
For Topping:
– Diced cucumbers & tomatoes, cilantro


1-Heat oil in large skillet. Add onion and garlic and cook until fragrant.
2-Add chopped tomatoes. Cook until sauce-like consistency.
3-Add chickpeas, cumin and curry powder, salt & pepper and bulgur. Stir well.
4-Add vegetable stock. Bring to boil then reduce heat to simmer. Cook until
bulgur softens, about 15-20 minutes. Stir in fresh cilantro at the end of cooking
5-Blend all sauce ingredients until smooth.
6-Serve chickpea mixture topped with diced cucumbers and tomatoes. Drizzle
with sauce, remaining cilantro.
*Makes 4-6 servings


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Even though I’m a vegetarian, I can very well admit that Brussels sprouts and bacon are a match made in heaven, so I added some veggie bacon in, but please feel free to use the real stuff if you prefer. Also, the crispy fried shallots are phenomenal and should not be skipped!

– 2 Cups brussels sprouts, shredded
– 1 Pear, diced
– ¼ Cup dried cranberries
– ¼ Cup roasted sunflower seeds
– ¼ Cup crumbled feta cheese
– 2 Shallots, sliced and pan fried
– 4 Slices “Veggie Bacon”, chopped and pan fried (optional)
For Dressing
– 2 Tbsp olive oil
– 2 Tbsp balsamic vinegar
– 2 Tbsp maple syrup
– 1 Tbsp Dijon mustard
– Salt & pepper, to taste

1) Remove tough outer layer of leaves from brussels sprouts and trim tip of core. Shred finely with a sharp knife. Place in bowl with cranberries,
seeds, pear and feta.
2) Heat 2 Tbsp oil in pan and fry shallots until golden and crisp. Drain on paper towel. Add chopped veggie bacon to pan and heat until warm.
3) Combine dressing ingredients and pour onto salad. Toss to coat.
4) Add shallots and veggie bacon. Give a final toss and serve as side or main dish. Enjoy!


Just made this quick & delicious Veggie Caesar Salad for lunch. I topped it with pan fried smoked tofu and homemade croutons. My not-so-secret ingredient in the dressing and croutons? Nutritional yeast. Mmmmm – so much better than it sounds 😂. Can easily be replaced with Parmesan if you don’t have any on hand. So good… I may just have it again for dinner 😬🤣.

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– 1 large head Romaine lettuce, chopped
– 1 block smoked tofu, cubed and pan fried
For Croutons
– 1 Cup bread, roughly torn
– 1 Tbsp olive oil
– 2 Tbsp nutritional yeast
– ½ tsp garlic powder
– ½ tsp oregano, dried
– Salt & pepper, to taste
For Dressing
– ½ cup plain Greek yogurt
– 2 Tbsp lemon juice
– 1 Tbsp olive oil
– 1 Tbsp Dijon mustard
– 1 clove garlic
– ½ tsp capers
– 3 Tbsp nutritional yeast
– ½ tsp oregano
– Salt & pepper, to taste

1) Preheat oven to 400 degrees. Cut/ tear bread into chunks and place in large bowl. Toss with nutritional yeast, oil, garlic powder, oregano, salt and pepper. Bake for 10 minutes, flip and bake for another 5 minutes oruntil golden and crisp.
2) Combine all dressing ingredients in blender and blend until smooth. 3) Pan fry tofu over medium heat.
4) Toss lettuce in dressing and add croutons. Top with tofu & serve.


Seared smoked tempeh served on quinoa & couscous with crispy kale and my favourite Aux Vivres inspired “Dragon Sauce”

  • 1/3 cup nutritional yeast
  • 1/4 cup tamari sauce
  • 1/4 cup olive oil
  • 1 Tbsp maple syrup
  • 1 tsp garlic powder and a little hot water to mix. So tasty and so quick!

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One of my all-time favorite summer salad recipes, Mango & Avocado Salad!

– 1 small red onion, minced
– 1/2 large English cucumber, diced
– 1/2 pint cherry tomatoes, diced
– 2 mangos, diced
– 2 avocados, diced
– 2-3 Tbsp cilantro, minced

For Dressing:
– Juice of 2 limes
– 2 Tbsp olive oil
– 1/2 tsp garlic powder

Combine all ingredients. I serve on top of a corn tostada. Delicious alongside chilli & lime marinated fish!


This Quinoa & Beet Salad is a complete meal in itself! So colourful & deceptively filling!

– 2 cups cooked quinoa (1/2 cup dry)
– 1 cup frozen shelled edamame (raw soybeans), cooked according to package directions
– 1/3 cup toasted pine nuts
– 2 medium beets, peeled and grated or boiled and cubed
– 1 large carrot, grated
– 1 cup cucumber, diced
– 1 avocado, cubed


– 3 Tbsp white wine vinegar/ apple cider vinegar
– 2 Tbsp lime juice
– 2 Tbsp olive oil
– 2 Tbsp chopped cilantro (can use mint)
– 2 Tbsp honey
– 1 tsp Dijon mustard
– Salt & pepper to taste

Combine and enjoy! Feel free to substitute/ add ingredients based on what veggies you have hanging around! Double the recipe for quick & healthy lunches during the week.


This delicious warm roasted beet salad makes for a great appetizer, but is certainly hearty enough for a complete winter meal! If you are not familiar with “wheat berries”, they are the kernel of the wheat and are full of flavour, fibre and have a lovely chewy texture.

– 1 pound beets (4-5), peeled and chopped
– 1.5 cups wheat berries
– 2 cups arugula
– 1/3 cup walnuts
– 1/2 cup goat cheese
For Dressing:
– 2 tbsp olive oil
– 2 tbsp white wine vinegar
– 1 garlic clove, minced
– 1 tsp honey
– dried oregano
– salt & pepper

– Wrap beets in foil and roast at 375 for 45 minutes
– To prepare wheat berries, combine with 6 cups water, bring to boil and allow to simmer, uncovered for 45 minutes. Drain.
– Combine dressing ingredients
– Assemble salad on plate and dress. Serve with beets/ wheat berries slightly warm.





Ingredients (Serves 4)

  • 2 cups cooked quinoa/brown rice (1 cup cooked)
  • 1 bunch spinach or kale
  • 2 carrots, shredded
  • 2 beets, shredded
  • 2 Tbsp olive oil
  • 1/2 tsp salt
  • 1.5 cup cooked edamame
  • 1 lime, juiced

Avocado Sauce:
– 2 avocados, sliced
– 2 limes, juiced
– 2 Tbsp olive oil
– 1 medium jalapeno, seeded
– 1 handful cilantro
– Salt, to taste


– Cook quinoa/ rice according to package directions. Set aside to cool.

– Combine spinach/ kale with lime juice, olive oil and salt. Toss.

– To make avocado sauce: combine all ingredients in food processor. Blend.

– Combine spinach with quinoa/ rice. Divide between 4 large bowls.

– Top with shredded carrot, beet, edamame, a big dollop of avocado sauce and sprinkle with feta and seeds.




This lemon and mint infused salad is so refreshing on a hot summer day. The toasted pita adds a delicious crunch and by adding lentils for protein , this salad is a complete meal!


– 2 heads Romaine lettuce, chopped
– 1 bunch mint, chopped – ½ cup cherry tomatoes, sliced
– ½ cucumber, sliced
– 1 can palm hearts, drained and sliced (optional but delicious!)
– 3 small pita breads, toasted & crumbled
– 1 can lentils, drained & rinsed
– Juice of 1 lemon
– 3 Tbsp olive oil
– 1tsp sumac (optional)
– Salt & pepper, to taste.



  • Combine all ingredients while pita bread is toasting.
  • Allow bread to cool slightly before crumbling into salad. Serve immediately or pita bread will get soggy!