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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…

Mini Sugar-Free Cookie Dough Cheesecake

I’m back with another recipe before Easter!  This time, I’m sharing these mini sugar-free cookie dough cheesecakes. I know, two cookie dough recipes in a row… I’m not even sorry.  Here’s how the recipe goes: The base is a raw cookie dough cup made with dates, roasted cashews, oats, vanilla and cocoa nibs. Very similar to the cookie dough bites in my brownie cookie dough “ice cream” bars. It’s the BEST! I actually just used the base as a snack for work the other day and when Shaun came home, he asked me what I put in it. He said “It’s so sweet, it tastes like candy!”. Yes Shaun, it really does.  The cream cheese frosting is made…

Brownie Cookie Dough “Ice Cream” Bars

I waited long enough to share this recipe with you guys, but I think Easter is the perfect occasion.  Not only is this Easter weekend, but it’s also my birthday weekend! It’s actually my 23rd birthday today, but since I’m working all day, I’ll be celebrating tomorrow.  I think this week was the busiest week of my internship yet. First, it was a staff experience week, which means I took over the dietitian’s workload for the week. I was working as a dietitian in oncology, psychiatry and the HIV clinic all week. I also had to spend some time at night writing down a self-evaluation about my daily performance as part of my staff experience week. I then spent the rest of my evenings testing recipes for…

Raw Salted Caramel Thumbprint Cookies

Is it really March already? I can’t believe how fast this year is going by and my internship certainly doesn’t help. Every 3-4 weeks, I’m working in a different department in the hospital, so I’m constantly busy and learning something new. Do you realize how fast 3 weeks goes by? The second I get comfortable in one rotation, it’s time to change to the next one! I’m currently spending 3 weeks in diabetes education, which is a whole different world from family medicine, burns and plastics. I’ll be spending my days listening/teaching classes for diabetics, doing one-on-one appointments and doing follow-ups.  Anyway, that’s my little internship update. Now, for the month of March and April, I have to…

5-Minute Raw Granola Power Bowl

Mornings are busy for most of us. As much as I would love to start the day with a relaxing yoga routine, followed by a shower and a slow breakfast with coffee and a good book, that’s never the case. My mornings usually start at 5:45 am with a quick shower, 15 minutes of putting minimal makeup and trying to tame my curly hair (then giving up and wearing the same messy ponytail), dressing up in the same old clothes for work, then eating a quick breakfast while answering emails. I then pack a quick lunch, put my coffee in a thermos and run out the door by 7:00 am. It’s real life. These fast mornings don’t allow for complex breakfasts, such as pancakes, waffles, steel-cut oats, omelets or frittatas. No…