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Hemp Heart Tzatziki

What’s the first thing you think of when you hear the word superfood?

It’s great for you, right? Right, but also wrong. Many “Superfoods” that get spoken about are amazing for you, however, because they are so nutrient-dense this also means they are most of the time very calorie dense.

I’m always trying to get as much of that good stuff in as possible without breaking the calories. Hemp hearts are an amazing example of this. Just 3 tablespoons are 170 calories, 13 grams of fat, 3 grams of carbs, 3 grams of fiber, and 10 grams of protein! They’re also packed with vitamins and minerals. They can be added to your shakes, yogurt or recipes.

I found a lot of recipes online for Hemp heart tzatziki, however when calculating out how many calories per serving I almost hit the roof. In an attempt to lighten up this recipe up…


  • ½ cup hemp hearts
  • ½ cup plain Greek yogurt
  • 2 lemons, juiced
  • 2 garlic cloves
  • 2 Tbsp tahini
  • 1 Tbsp dill
  • 1 Tbsp mint
  • ½ English cucumber, julienned
  • Water (only if you need to adjust the thickness, 1 tbsp at a time)


Add the first 5 ingredients to your food processor or blender. I used my Blendtec twister jar since it’s a small recipe. Once everything is blended add fresh herbs and diced cucumber, sprinkle with a bit more spices as garnish and serve!

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Easy Guacamole

So I never went out of my way to eat guacamole in the past. When I first started experiencing in the kitchen I tried to make it, but I never loved it enough to want to make it again. Last summer we spent some time in Florida and we finally got to try popular burrito place in the USA; chipotle. Their guacamole was to die for.

Now, every time I see an avocado I want guacamole.  So for those days when I have perfect avocados here’s the recipe I use to satisfy my craving!


  • 2 ripe avocado, cubed
  • 1/2 cup cherry tomatoes, sliced
  • 1 tbsp. of fresh cilantro
  • 1/4 cup of onion, diced
  • 1/2 tsp. salt
  • 1/2 tsp. cumin
  • 1 lime, juiced


Place all ingredients in a mixing bowl and stir.

I don’t know about you but I don’t think it could get simpler than that!

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Turkey Meatballs (Freezable!)

I can’t even tell you how incredibly tasty these are! I’ve only made them once so far but I think these will be a new freezer staple for my place. They’re fast, easy and if you get ground turkey on sale they can be pretty cheap to make! I doubled the original recipe, changed it a little bit, and also changed the cooking method! They are absolutely delicious!


  • 2lbs of ground Turkey
  • 1 medium onion, finely chopped
  • 2 eggs
  • 1/2 cup panko or bread crumbs
  • 6 tbsp. of ketchup
  • 1 1/2 tbsp. dried parsley
  • 1/2 cup of parmesan cheese
  • 2 tsp. salt
  • Pinch of black pepper
  • 6 cloves minced garlic



Place all ingredients in mixing bowl and mix together. Using a scoop or a spoon measure out approximately same size meatballs and shape. Place it on wax paper or parchment paper & place in freezer for at least an hour or until frozen. Once completely frozen place in a large zip lock or air tight container.

When you’re ready to cook them put the stove on low and pan sear all sides on low heat until cooked through!

Your possibilities with these meatballs are endless! You could use them in spaghetti, soup, or meatball subs or wraps!

Enjoy! 🙂


Big thank you to the original source: http://www.amandathevirtuouswife.com/2012/02/turkey-meatballs-freezer-meal.html#.VGaRX_TF8dI

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Baby Spinach with Strawberries, Toasted almonds, and Poppy seed dressing

I never used to be a big fan of spinach, but I’ve been eating salads at work for lunch for about 4-5 months now.  I’ve slowly gained more appreciation for it. Also knowing that it’s packed with Vitamin A, vitamin C, iron, and calcium makes eating it feel good. It also doesn’t taste as bad as I remember. I guess it’s true that your taste buds change.

As for most of the recipes I post, I changed up the recipe that I had originally found and posted the original link below! Loved this salad and I look forward to making it more!

Ingredients for Salad

  • 1 package baby spinach
  • 1-2 pints Strawberries
  • 1/2 cup toasted almond slivers

Ingredients For Poppy Seed Dressing

  • 1/4 cup olive oil
  • 1/4 cup avocado oil
  • 1/4 cup apple cider vinegar
  • 1/4 cup honey
  • 2 tbsp. sesame seeds
  • 1 tbsp. poppy seeds
  • 1 tsp. minced onion
  • 1/4 tsp. Worcestershire sauce


In a small saucepan, toast almond slivers until lightly browned. In a big mixing bowl put washed baby spinach with strawberries. I served the toasted almonds on the side but you could definitely add it to the top of the salad if you know everyone eating it likes almonds.

In a small mixing bowl, combine all ingredients and stir.


Source: Jeanette’s healthy living


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Wonton Noodles

I have to give all the credit to this recipe to my wonderful aunt. I was extremely lucky to have the chance to live with my Aunt Lynda and her two beautiful kids, Jamie and Josh, for four years while I was going to school and working in Ottawa. Throughout those years, I learned that my aunt’s won ton were a freezer staple. Jamie and I always knew we hit gold when Lynda would tell us she was having the girls over to roll wontons.

I’ve been waiting for my aunt to have one of her friend gatherings so I could learn how to make these, but finally just asked her for the recipe. I’m so glad I did! She explained to me that it was equal parts, ground beef, ground pork and ground turkey with soy sauce and green onion. Simple enough, right? Yes! It was actually just that simple!

It was a bit of an adventure for me the first time I tried to find the wonton wrappers. First, I tried trying the grocery store I was unsuccessful. I thought I had seen an oriental grocery store near my place so I decided to check there. It was way closer than I thought it was, everything was reasonably priced (some stuff even cheaper).

There was so much food in that store that inspired me to want to know more. I started searching recipes and reading about different oils and sauces that are cooked with and these sweet and spicy flavors. It made me excited to want to try these things I was reading about. I’ve always wanted to learn how to roll sushi, but I never really thought of trying to make my own oriental style meals. Stay tuned for more on that! Hopefully, I’ll have more oriental recipes to share soon!

I did change up my aunts’ recipe a little bit. I used turkey instead of beef, to make it a little bit leaner.  My aunt would always make a whole bunch of these and then package them in the freezer as meals. Due to lack of space in my freezer, I wasn’t able to freeze mine before bagging them so they got a little bit swished together, but they separate again when they are being cooked.


  • 1 1/2 lbs ground turkey
  • 1 1/2 lbs ground chicken
  • 1 1/2 lbs ground pork
  • Soy sauce (Added to taste. I personally used about a 1 1/2 – 2 tbsp.)
  • 4 green onions
  • 3 packs of Wonton wrappers


Make sure wonton wrappers are thawed. I had to microwave my first batch for 10 seconds at a time and slowly peeled top and bottom layers back. I had just picked mine up and I wanted to get started right away but I would recommend letting them thaw overnight if you have them. Combine all ingredients in a large bowl.

I made myself a little workstation on my kitchen table. I had a piece of wax paper, water, the bowl of meat, the wonton wrappers and a try to place the finished product. I would set up 3 rows of 4 wrappers, place 1/2 tbsp. of meat (depending on the size of the wrappers you bought) wet two of the sides of the wonton with water and fold the wonton into a triangle, then wet the longer sides and fold them up. There are different ways of wrapping the wontons, but make sure they are well sealed so the meat doesn’t come out when you cook them. I repeated this till I got through all the meat I had.

Once your wontons are all together you can freeze them in batches or bag them right away if you don’t have the freezer space. For individual meals or appetizer for two people, I bagged them in packages of 8 and for two people meal, I bagged them in packages of 16. My wonton yield was 175 wontons. I spent $22.00 coming out to .13 cents a wonton, and 21 individual meals.

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Three Cheese Garden Vegetable Pizza

Three Cheese Garden Pizza – Yum! When I moved out my mom gave me a pile of recipes and I’ve been sorting through them for a little over a year now. Please don’t judge,  she gave me a lot of them!

During my search through the many recipes, I found this & I figured it’s probably way healthier than any of those frozen pizzas I used to keep in my freezer. I could also pack it with fresh veggies! This can also make a great appetizer!

I’ve also made flatbread pizzas like this. Instead of using pizza crust I used large tortillas. Quantities of what I put on the tortillas were obviously much less, however, sometimes it’s more practical if you’re cooking for one or only have tortillas!


  • 1 package of refrigerated pizza crust
  • 2 cloves of garlic, minced
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded cheddar cheese
  • 4 cups of thinly sliced vegetables, such as tomatoes, mushrooms, onions, zucchini
  • 1/4 cup parmesan cheese, finely grated
  • 1 tsp Italian seasoning


Preheat oven to 400 degrees. Roll out pizza dough to a 12-inches/30cm circle, using a slightly floured roller. Bake for 5-7 minutes or until slightly browned. Remove from oven. Mince garlic spread over crust. Sprinkle mozzarella and cheddar cheese over the crust. Garnish with vegetables of choice. Sprinkle Parmesan cheese and Italian seasoning over vegetables. Back for 15-18 minutes.

Approx. 8 servings.


Chicken & Broccoli Braid

When I was growing up my mom had decided to become a Pampered Chef rep. I was fairly young at the time and certainly was not into cooking or learning about all the tools she was showing, but I do remember loving tagging along side to go to the party’s cause they always made all this amazing food.

There was a few recipes that she made over time that stood out as my favorites, and this happens to be one of them.

It’s a great appetizer for gatherings or can be used as a meal.


  • 2 cups cooked chicken, chopped
  • 1 cup broccoli, chopped
  • 1/2 cup red bell pepper, chopped
  • 1 garlic clove, pressed
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup mayonnaise
  • 1 tsp dill weed
  • 1/4 tsp salt
  • 2 packages (8oz each) refrigerated crescent rolls
  • 1 egg white, lightly beaten
  • 1tbsp silvered almonds (optional)


Preheat oven to 375 degrees. Chop chicken, bell peppers, and broccoli, place in mixing bowl. Press garlic over vegetable mixture. Shred cheese, add to mixture and mix gently. Add mayonnaise, dill weed, and salt; mix well. Unroll 1 package of crescent rolls but do not separate. Arrange longest side of dough across the width of the baking sheet. Repeat with remaining package of dough. Roll dough to seal perforations.  On the longest side of the baking sheet, cut dough into 1 1/2 inches apart, 3 inches deep. There will be 6 inches in the center for the filing. Spread the filling evenly over the middle of the dough. To braid, lift strips of dough cross the mixture to meet center, twisting each strip on or two turns. Continue alternating strips to form a braid. Tuck ends under seal at the end of the braid. Brush egg white over dough. Sprinkle almonds. Bake for 25-28 minutes or until golden brown. Slice and Serve!


Approx. 10 servings.

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Homemade Oven-Baked Zucchini Sticks

A new healthy snack that is fast and tasty! While browsing Pinterest  for healthy snacks I found these oven-baked zucchini sticks and thought I would give them a try. They sounded delicious and really easy! Here’s my modified recipe & the original link below.

Original Source: Fortheloveofcooking.net


  • 2 Zucchinis
  • 1/2 cup parmesan cheese
  • 1/2 cup of seasoned bread crumbs (or panko)
  • 1 egg
  • 1/4 milk


Preheat oven to 375. Grease baking sheet. Slice zucchini into 3-inch sticks. Mix the egg and the milk in one bowl & in another bowl mix the dry ingredients together. Dip the zucchini in the egg/milk mixture and then roll it in the dry mixture. Place on baking sheet; repeat until you’ve filled your baking sheet. Bake sticks for 25-30 minutes or until golden brown. Serve with marinara sauce, ranch dressing, garlic dip or alone!


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Broccoli Rice Cheddar Bites – Healthy & Delicious

I’m constantly on a search to find delicious recipes to make healthy food that much more enjoyable! I saw this recipe and it looked really good so I thought I would give it a try.

I only had 1 head of broccoli, which weight out to be able 6oz. The original recipe it calls for thawed broccoli, I personally prefer to use fresh I rarely ever (okay, never) keep frozen vegetables in my house. So I steamed the vegetables just a bit, still hard and crunchy enough that once I baked them they wouldn’t be complete mush!

I put the eggs and ranch together then added the chicken broth, the rice, the broccoli, & the cheddar cheese. Put them in the oven at 375 and let them cook for 25 minutes and voila!


  • 1  head lightly steamed fresh broccoli
  • 1 cup chicken broth
  • 1 cup white rice (I used 5-minute rice)
  • 1/4 cup Ranch Dressing
  • 2 eggs, lightly beaten
  • 3/4 cup grated cheese (I used old cracker barrel)
  • 1/2 tsp salt and pepper – to taste


Boil rice. Move cooked rice onto a plate and spread it thin so it cools down quickly. Throw all the other ingredients in a bowl, but only mix in half of the cheese. Grease muffin tin. I got approx. 10 muffin tins. Put in the oven at 375 and bake for 25 minutes or until golden brown. See link before for original recipe.

Source: Daydreamkitchen.com