Posted in Recipes


Salmon, broccoli, potatoes – I love to add asparagus as well.
Per serving you’ll need:

  • 4 oz of salmon filet
  • tsp of Dijon, tbsp of olive oil, tsp of curry powder
  • head of broccoli
  • bunch of asparagus
  • 2-3 potatoes
    Cut veggies up and spice them with your favorite spices and rub with olive oil. Mix Dijon, olive oil and curry powder together to use as coating for the salmon. Spread all over the salmon and roast everything on one sheet pan for 30 mins at 350. Comes out perfect every time
Posted in Recipes


I’m so proud of myself – this is already the second recipe I’m making from my new cookbook from the Montreal based Gourmet salad bar that just opened in Toronto!😄👩🏻‍🍳

I was blown away by the texture of this when I went to Mandy’s the other day so had to try it for myself at home! HIGHLY RECOMMEND, friends!!

You’ll need:

⁃ A pack of tofu (about 400g) – the trick is it has to have been frozen for 24 hours or longer and then defrosted for 3 hours before cooking

⁃ 2 tbsps nutritional yeast, I used Bob’s red mill

⁃ 2 tbsps tamari

⁃ Tsp of sea salt

⁃ 1/2 tsp of black pepper

⁃ 2 tbsps of coconut oil for frying

Tear defrosted tofu into small

Chunks. Add nutritional yeast, tamari, salt and pepper and stir well.

Fry it up until your desired consistency/browning – I think I did about 15-20 mins!

Enjoy your new favorite protein topping!✨💗

Posted in Recipes

Vegan Chili

This is a hearty, comforting veggie Chili recipe!
I used to love my turkey chili recipe but having gone Pesceterian, I needed to adapt. I tried a few veggie chili recipes where you try and make your own mixture to replace the meat texture, and none of the carrot-walnut “meat replacement” suggestions were cutting it for me, so for this one it had to be the @yvesveggiecuisine veggie ground. I don’t love using meat replacements all the time since they can be very processed and contain a lot of soy, but for this recipe I find it’s worth it.
One serving has 300 calories, 1.3 g fat, 39g net carbs and a whopping 30g of protein.
You will need:

  • 1 pack (175 grams) of @yvesveggiecuisine veggie ground
  • 2 tbsps Extra virgin olive oil
  • 1 large 🧅 , 2 cloves of 🧄
  • 3 peppers, I love doing different colours
  • 1 can each of kidney beans, black beans, organic diced tomatoes
  • 2 tbsps of Chili powder, sea salt to taste, cayenne pepper to taste 🌶

Fry onions in olive oil until translucent, add garlic cloves. Add cut up peppers, let them steam for about 5 mins. Add Yves veggie ground and add your beans and tomatoes. Bring to a boil, turn down to a simmer for 45 mins.


Vegan chilli