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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…

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…

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…

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…