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


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.


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It’s officially potato salad season 😋 While I can’t share my official recipe, since I “eye balled” most of the quantities, here are the key ingredients:

  • Multicoloured new potatoes
  • Hardboiled eggs
  • Dill pickles (plus brine for added punch)
  • celery & red pepper
  • fresh dill
  • Red onion
  • Mayo
  • hot mustard
  • dry mustard
  • garlic powder and turmeric. Delicious as a side or a meal in itself!


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.