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Nut-Free

My Go-To Avocado Toasts + Exciting News!

In 3 weeks, I’ll be working as a clinical dietitian! I got selected to work in cardiology, oncology and surgery in the largest hospital/cardiac center of the province. I’ll be working 4 days a week and I won’t have internship or university projects anymore, which means I’ll be able to spend more time testing out new recipes. I’m so excited for this next step! I’m finishing my internship 2 weeks early and I’ll finally be able to start my career as a dietitian. 5 years of hard work pays off! I still have 2 weeks to go and 2 big projects to finish, which means I have no time to waste. Some meals have helped get me through my last 5 years as a student…

Nut-Free Caramel Rice Crispy Squares + SunButter Giveaway!

Today I’m sharing with you Nut-Free Caramel Rice Crispy Squares and something that helped me survive a year without peanut butter.  If you knew me last year, then you know that I’m obsessed with peanut butter. I used to eat it 1-2 times a day every day of the week and I’m talking about a layer so thick, you start wondering if you’re having toast with your peanut butter. That had to change when I moved to Saint John for my dietetic internship. I moved in with my friend who’s severely allergic to peanuts, which meant no peanut butter in the apartment. I needed to find a replacement. Of course, Catherine (my roommate) had found some great products over the years and had a few…

Roasted Carrot & Chickpea Buddha Bowl

I love Buddha bowls. There’s something about throwing all of your ingredients together in a bowl that I love. Maybe because it’s simple or maybe it’s the roasted vegetables that I love so much. This roasted carrot and chickpea Buddha bowl is an example of the meals I make on a regular basis.  When I cook without making a specific recipe, I rarely make the same thing twice. I usually just use whichever ingredients I have left in my fridge and hope for the best. This meal is a perfect example of a meal I’ll make at home when I’m not following a recipe. I love roasting vegetables and making a bowl with hearty ingredients and a flavorful dressing. I made this one a few weeks ago when I…

Lemon Sweet Pea Hummus

Today I’m sharing the recipe for this delicious spring-inspired lemon sweet pea hummus.  When I’m not trying a hummus recipe from one of the few cookbooks I own, I usually just throw all the ingredients in the food processor and hope for the best. It’s one of those recipes that I made so many times that I can just guess the amount of each ingredient needed. It helps that hummus is a very simple dish that can be made many different ways, while still tasting great. Don’t get me wrong, it is possible to make bad hummus (been there!), but today, I’m sharing a good one. Like most hummus recipes, this one is very simple. Just throw all the ingredients in a food processor or high-speed blender…

Marinated Tofu Sandwich + Salad

A short little post for a good little recipe. This marinated tofu is all I’ve been craving lately. Yes, I do crave tofu and vegetables sometimes. What I really mean is that I’m slowly starting to crave those fresh, spring recipes. It’s about time! It felt like a long winter around here (I’m not even sure it’s done yet), but I’m finally seeing the end of it! The sun is shinning outside and we’re starting to get temperatures above 0ºC, so all is good. It was also Shaun’s birthday Saturday and mine is next week, so April is an exciting month around here!  Now this tofu. If you’re looking for an easy lunch or weeknight dinner, you need to…