Squash, Portobello Mushroom Quiche with a Rosemary Raisin Crust

A delicious Fall quiche with squash and portobello mushrooms nestled in a rosemary raisin crust.

Today is a big day in Canada. It is our Election Day. I am not sure if I needed to capitalize that, but it felt necessary. I am not going to get on my soap box and discuss my political views. This is a food blog and nothing makes you have no appetite than a good ol political rant. What I can say is, I consider myself lucky and privileged to have been born and live in a country where I can go to a voting station, with my son and vote for who I believe would be best to lead our beautiful country. And perhaps just as a small political rant, watch this video. Hilarious and yet, right on the nose.

So tonight, I bring you our dinner! There is a little left for Z’s lunch, but really, it went fast. Except by my toddler who was not interested and then while he was in bed starting yelling at my for “NOMY NOMY”. His way of yelling, “MA, WHERE’S THE MEATLOAF”. D=1. Mom= 0. Rematch tomorrow.

Honestly, you try news things and it bites you in the ass. I will, however, persist. That is one of my best qualities. Persistence. Well, at least I think it is, those around might not be so fond of this quality.

So this is a fantastic quiche. It turned out so much better than I thought. Sweet, savoury, herby. Is that a word?? Well, for all you Primal/Paleo’s out there, this is an awesome option for a meatless day and evening. If my crazy carnivore of a man can eat it and be satisfied, it’s a winner! I will get onto the need to go vegetarian soap box soon. In the meantime, get your brood on this ASAP. And don’t forgot to NOM NOM NOM!



Rosemary Raisin Crackers (from Against All Grain), I doubled the recipe and rolled it out into a crust. Worked like a charm.


1 cup of roasted squash, cubed. I used Kabocha squash. Acorn would also work.

2 Portobello mushrooms, thinkly sliced.

1 cup of shredded gruyere cheese (to make dairy free, omit or use a sharp non dairy cheese. Does that exist??)

3 eggs

1 cup of full fat coconut milk

1 Tbsp of fresh sage, chopped.


  1. Preheat the oven to 400. Chop and roast the squash. Bake it for about 30-40 minutes. I had a lot of leftover squash…
  2. Prep the crackers. Make the crackers accordingly to the recipe, but double it. Roll it out to fit your tart pan. Put it into a tart pan and bake with pie weights at 350 for 10 minutes. Take the pie weights out and bake for another 5 minutes. Set aside.
  3. Sautee the mushrooms in some avocado oil, add some salt and pepper. Make sure you cook them well. Mushrooms release a good amount of water and you don’t want a watery quiche.
  4. Mix the eggs, coconut milk and sage in a bowl. Season with salt and pepper.
  5. Lay the shredded cheese evenly on the bottom of the crust.
  6. Scatter the cooked mushrooms and cubed squash on the crust.
  7. Pour the egg mixture into the pan. Make sure it is evenly disturbed.
  8. Cook the quiche for 30-35 minutes, until the middle is set.
  9. Let rest for 30 minutes before serving.
Posted in Dinners, Le Veg | Tagged , , , , , , , , , , , , | 3 Comments

Pumpkin Chia Parfaits

Pumpkin Chia Parfaits

Pumpkin Chia Parfaits

OKAY. Firstly, I wanted to write a big post about how happy I was to be back in the land of food blogging. But after AN HOUR of trying to reset my password and WordPress not being very friendly, I just had to vent about that. AN HOUR. There are so many other wonderful things I can do to waste AN HOUR of my life than reset my damn password. Okay. I’m done.

So happy to be back! Why the hiatus?? Well, here’s how the last few months have been:

  1. I finished my Master’s in Counselling Psychology (Woot!)
  2. I got knocked up. Again. Happily planned of course.

But let’s talk about that glaring number 2…I came back from school with so many ideas to blog about, and everything got put on hiatus because the smell and taste of life in general made me want to vomit. And I never did. Nope, the new found pregnancy nausea just decided to stay with ALL DAY LONG. It is finally chilling the EFF out and I can get back to my (kinda) regularly scheduled program.

So instead of resting during the little man’s nap, I decided, I want to blog! I miss it! Or at least do the photos. So here it is, a little fall pumpkin action coming your way!! What? You thought I was immune to the pumpkin zombie movement of the entire world? Nope, I love me some pumpkin goodness. But not the uber syrupy kind with tons of chemicals in it (not mentioning any names). Nah, just a seriously awesome and healthy breakfast or dessert pumpkiny goodness. This is not that sweet, so you can adjust the sweetness based on your preference. NOM. I have one waiting for me in the fridge for tomorrow morning!

Enjoy and more posts to come!!

Pumpkin Chia Parfaits


1 cup of pumpkin puree

2 cups of almond milk

6 Tbsp of chia seeds

1/4 cup of maple syrup (use 1/2 cup if you want it sweeter)

1 Tbsp of cinnamon

1 tsp of ginger

1 tsp of all spice

1 tsp of nutmeg

1 can of cold (in the fridge overnight) coconut milk

1/4 cup of your fav grain free granola. I love this brand: Hippie Vanilla Almond


  1. Combine all of the ingredients (except coconut milk and granola) in a jar, bowl or whatever you have. As you add the chia seeds, try and sprinkle them in as your stir. It causes less clumps. Let it sit in the fridge overnight or for 24 hours.
  2. To make the coconut whipped cream, scoop all the cream of the coconut milk off the top of the can. Add a little maple syrup and whip it on high speed with a hand mixer. Whip it until stiff peaks form. Around 3-5 minutes.
  3. Layer that puppy up! Pumpkin mix, whipped coconut and granola. Eat it with all the fall festivities you have going on. It is a pretty picture and I know you want to serve it at your next dinner party!!

Pumpkin Parfaits

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Fig and Raspberry Crisp

Fig and Raspberry Crisp

Happy Summer!!! Oh wait. Am I 3 weeks too early? Well, my afternoon sweat would have had me fooled. That is the funny thing about Vancouver, the morning is cool and cloudy and then by 3-4pm, you are deeply regretting your wardrobe choice and thinking about how appropriate it would be to be in a bra in the West End. I really do not think I would be the main attraction here. I would probably get a lot more looks that would direct me to St. Paul’s.

Life is bumping along here. Have I talked about my grief and loss lately? I am still struggling to find someone that I can somewhat accept as a replacement for my current caregiver for D. We are so sad to lose her, but so happy for her to start her own family. Stupid empathy. Why did I learn how to use that skill?? I never seems to serve me. JK. Empathy is amazing, teach your kids how to be empathetic. Cause nobody wants to be the parent of that A-hole kid who has no empathy and pokes kids in the eyes with sticks and laughs. Unless you are the parent doing the exact same thing. Then you need help. I charge 250 an hour and will see you shortly.

So, like I said, summer is upon us and more importantly, today is my dad’s birthday!! So this recipe is dedicated to him. I have a fond memory of my dad and I in Tofino. We were talking surf lessons and were talking about what we had for breakfast. He said, “my daughter made a blackberry crisp from fresh blackberries we picked. It is so good”. That memory has always stayed close to my heart. My dad and I are very close and today I have made him this crisp, Paleo style, so he can kick ass at his Crossfit in the morning and say the same thing. When he makes it himself this time. Lazy bugger. Happy Birthday Dad!

Fig and Raspberry Crisp


Fruit Base

12 fresh Mission figs, tops snipped and sliced into quarters

2-3 cups of raspberries

¼ cup of coconut sugar

2 Tbsp. of tapioca starch


1 cup of shredded, unsweetened coconut

¼ cup of each: hemp hearts, pumpkin seeds, sesame seeds, ground flaxseed

1 Tbsp. of tapioca starch

2 Tbsp. of coconut sugar

1 Tbsp. of cinnamon

1/3 cup of coconut oil, melted


  1. Preheat the oven to 350.
  2. Toss all of the ingredients for the fruit base into a bowl and combine well. The white of the tapioca starch should be gone and it will look like a gooey coating.
  3. Toss all the topping ingredients, except the coconut oil together. The pour the melted coconut oil over top. Mix well.
  4. Spread the topping evenly over the fruit base.
  5. Put the crisp in the oven for 30 minutes.
  6. Then eat it for dessert, or breakfast. Or as dessert for breakfast. NOM. I love dessert for breakfast.
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Herbed Potatoes

Herbed Potatoes

When going Paleo there is this thing called a carb flu. The body goes through a withdrawal of starchy carbs such as pastas and breads. I went through this, felt horrible and what got me through was potatoes. EAT ALL THE POTATOES! Sweet, yams, white, red, russet. Oh, I love my potatoes. I always challenged my dad on the reason white potatoes were not allowed on the Paleo diet. I get the whole nightshade deal, I do. But otherwise? Really? Eat the white potato. You will love it. Do not be afraid of natural, non processed carbs. EAT THE POTATO. Especially my way, cause it is a good way.

Funny enough, I really have nothing else to share. Which is weird for me, usually, I cannot stop talking! So maybe I will just leave it at eat those white gold potatoes and love every minute of it.

Herbed Potatoes


1 bag of white nugget potatoes (about 30 little nuggets of goodness)

1/4 of cup of each chopped basil, Italian parsley and dill

2 Tbsp of dijon mustard

2 Tbsp of butter or ghee

1 tsp of garlic powder

generous amounts of salt and pepper


  1. Bring a pot of water to a full boil and drop all the potatoes in. Boil until you can slide a fork through them.
  2. Drain the water and stir in all the ingredients except the butter.
  3. Put the pot of potatoes back on the stove, on low heat and put the butter in. As the butter melts, stir it all around the pot, coating all the potatoes.
  4. Season with lots of salt and pepper.
  5. NOM NOM NOM those taters down. Eat some serious carbs people!
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Liftin’ and Killin’ Legs

Leg Workout

So I kind of always do legs. Even if it is a day dedicated to my upper body, I am still doing legs of some kind. I like to finish off my weight workouts with HIIT Kettle Bell thing. I often make them up. That is the benefit of being a work out junkie. You end up having a lot to pull from.

Do you like that picture? Yep. That’s me. HA. So not me. I am often bent over, tripping up stairs. Not looking like this chica, gliding up the stairs like a gazelle. I bet she stood there, as the model, in that pose for hours. No cardio involved. Well, her loss.

So. This is another favourite workout. It is all legs, so be prepared to deal and no sit on the toilet the next day. Or the day after if you are like me and get the DOMS allllllll the time.

Liftin’ and Killin’ Legs


I start off every workout at the gym with running stairs. I double step them and there are 224 stairs in one go. I do it 5 times, so all in all, 1120 stairs to be climbed. It takes me 8 minutes to go up and down. If you have stairs in your gym, climb them. Go as fast as you can up and chill on the way down.

5×5 front squat (I am at 65lbs, that is as much as I can clean and jerk)

3×5 push press (I did 55lbs)

Then to finish it off, AMRAP (as many reps as possible)

5 mins:

7 pushups

7 goblet squats (16kg)


25 Kettlebell Swings (16 kg)

30 mountain climbers

3 mins:

8 squats

8 squat jumps.

I did 7 rounds, 5 rounds and then 6 rounds. Not too shabby. Kill it!

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Mocha Maca Madness Balls

Mocha Maca Madness Balls

So…remember how a couple weeks ago I was writing about adrenal fatigue? I was really struggling with my health. My energy was very low, chronic grinding and clenching, back to back respiratory infections and a whole bunch of other symptoms that all pointed to adrenal fatigue. Then. Then there was an herb called Ashwagandha. While I have no idea how to say it, I do know that it has changed my daily functioning. I was driving, normally stressed and anxious about getting home on time and irritated with all the construction happening in Vancouver. It was about a week after taking this concoction that when I was driving, I started looking around, thinking, why am I so calm? Yep. Just like that. Now, do not get me wrong, I am trying to manage my stress and be mindful about what I take in and what I block. It’s a holistic approach, but that herb? Magic!

So here is another sidebar. I recently read that fish that comes from China is fed pig and chicken dung. Really? Seriously? I am THAT surprised? Nope. It is all lies. And what is even more infuriating is that you have to find this out yourself. If you did not ask questions then you would be eating chemical, virus infected, really miserable, cortisol ridden protein. So…the point? We only buy local, sustainable seafood from our local store. No more grocery store fish. And what is really difficult? It is expensive. So, you are suppose to eat fish and seafood 2-3 times a week, according to all the nutritional recommendations out there. Nope. That is not going to happen. It is becoming increasingly difficult to be healthy, sustainable and ethically responsible in this world. I am not giving up, never will, but damn. It’s tough.

Anyways! This recipe! First off, it is dedicated to my mother. Here is the back story:

Backpacking. It is what we live for. Since having my son, we have not been able to get out there, but we have big plans to pick up where we left off and get out into the wilderness where our spirits and hearts live. My parents and I hiked “The Wonderland Trail” which goes around the base of Mt. Rainier. It was. Well. No words. Well, maybe one. Phenomenal. Okay, I am getting to the food. My mom is a coffee junkie. She loves it and always has. So, she bought these caffeine balls to give her a boost in the morning since she did not bring any coffee gear. Well. She would eat one and my dad and I would not see her for hours. She was a wide eyed lemur lurking in the west coast rainforest, pacing and bouncing off the cedar bark. It was hilarious and a very fond memory. These are for her.

Also, they have the Z seal of approval. Anytime a Paleo recipe has the Z approval, I know it’s a home run. Eat these for a zip in the morning or when you need a burst of energy. Mid afternoon slump kinda deal.

Mocha Maca Madness Balls

Makes 15 crazy ass, energy boosting balls


20 Medjool date, pitted

1 Tbsp of Maca powder

1 Tbsp of cocoa powder

1/2 cup of Enjoy Life chocolate chunks

1 Tbsp of ground, medium, espresso ( I used one of my Nepresso pods)

Cocoa powder for dusting


  1. Place all ingredients into food processor. Process until everything is combined and a ball forms in the food processor.
  2. Form 1 inch size balls by rolling them around in your hand.
  3. Dust each ball in cocoa.
  4. Try to not eat all of them. You will not only be a wide eyed lemur, but its whole gang. But of course, as always, NOM NOM NOM!
Posted in Snacks, Sweets n' Treats | Tagged , , , , , , , , , , | 6 Comments

Blackberry, Swiss Chard Goat Cheese Burgers with Rosemary Garlic Fries

Blackberry Goat Chard BurgersSo guys. Honestly. This burger. It. Is. So. Good. Clear your schedule and forget your dinner plans. Make this! Well, maybe you need some more time, but get on it. It is so good. The flavours, I have to say, I balanced quite well. Some bitter, tangy, sweet, salty and rich. I keep making this for myself, I cannot stop and of course, I can’t stop eating it.

It was good to binge on these babies last night. I got up early this morning to ride over the big ass Lions Gate with my son to meet my best girl. So big hills, trailer with 30 pound plus kid in it, and the sun. I needed those burgers.

It had been too long since we had seen one another. It was a perfect morning. The sun, the beach and lots of things for the little man to play with. We spoke a lot about gratitude and how important it is. Sometimes you just look around at your life and feel ever so grateful for how lucky you are. You can always find something that is missing, because there will always be someone greater, taller, hotter, skinnier, heavier, richer, poorer than you. And the list goes on. And you will find all these things if you look for them. I am continually focusing on seeing the beauty I do have in my life and the many luxuries I do have. It really helps lift the spirit and create positive vibes around. I’m telling you, they do studies on this stuff. It makes you live longer and stuff. You know, all that important health stuff.

These burgers will also make you live longer. Or at least happier.

Blackberry, Swiss Chard and Goat Cheese Burgers with Rosemary Garlic Fries.

Serves 4 people with left over burgers



1 lb of each: grass fed ground beef and organic ground pork

2 eggs

¼ cup of chopped flat leaf parsley

2 tbsp of Dijon mustard

1 tsp of hot sauce

salt and pepper

Blackberry BBQ Sauce

1 yield of Against All Grains BBQ sauce

1 cup of blackberries

Swiss Chard

1 tsp of butter or ghee

1 head of swiss chard, cut in half horizontally

½ tsp of garlic powder

Portobello Buns

8 Portobello mushroom caps

salt and pepper

avocado oil

Goat cheese

Sweet Potato Fries

3 white, sweet potatos, peeled, cut in half and cut into fries

1 twig of rosemary, chopped finely

4 cloves of garlic, crushed

avocado oil


  1. For the BBQ sauce. Try to do this the day ahead. Follow the recipe from Against All Grain, but with all of the ingredients, add the blackberries. When it is finished, mash the blackberries to fully combine with sauce.
  2. Preheat the oven to 425. Get your fries all chopped and ready. In a large bowl, toss the fires with the garlic, rosemary and some avocado oil (about 2 Tbsp). On a cookie sheet lined with parchment paper, lay the fries flat. Let cook for 15 minutes, flip them over, then bake for another 10-15 mins. Then turn on the broiler and crisp them up to your liking. Watch them! They burn fast.
  3. Once finished, keep the temperature as is. Lay the porto caps on the parchment paper and drizzle avocado oil on the top and season with S & P. Bake for 10 minutes, then flip and bake for another 10 minutes. Take them out.
  4. For the burgers, combine all the ingredients and form burger patties. I use my epic burger-squashing grill, but whatever way you like to cook your burgers, go for it.
  5. For the swiss chard. Heat the butter in a pan and spread it around. Add the leaves. Sautee until wilted and slightly crisp but flipping in between. Around 2-3 minutes per side. Shake garlic powder all over.
  6. To assemble! Smooth goat cheese on one port cap and the BBQ sauce on the other. Put the burger and then the swiss chard on top of one cap and then complete the burger with the other cap. Serve with a side of fries.
  7. I made this three times before I could blog it because I ate it too fast. SO GOOD. NOM NOM NOM.
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