Being part of the Goodness Me Product Ambassador team means that I get opportunities to try out new products and come up with fun recipes for you to try out. It’s super exciting when I open a box filled with new products and a million possible creative dishes come at my brain from every angle.

vegetarian, breakfast, fruit, protein powder

I am my most happiest when I am in the kitchen experimenting…and even happier when those experiments actually turn out really great. As I said, this is one of those happy days! Genuine Health’s newest product is their Fermented Greek Yogurt Protein+ Powder. It’s non-GMO, Gluten and Soy free and it tastes great. You can mix it with water or incorporate into your favourite dishes. And you are in luck…it’s currently on sale at Goodness Me online RIGHT. NOW.

My favourite part about this recipe is that it’s two fold. You can use the whip stacked between delicious fluffy blueberry pancakes like I did here OR put it in the freezer and turn it into a creamy ice cream for those hot days when you just need a healthy treat.

vegetarian, breakfast, fruit, protein powder

Greek Yogurt Protein Whip

  1. Put all ingredients into a blender and blend until smooth. Add more water, a little at a time, to thin out your whip to your desired consistency.

Blueberry Pancakes

  • 1/2 cup all purpose flour {whichever kind tickles your fancy}
  • 1 cup rolled oats {not instant}
  • 1 banana
  • 1 egg
  • 1 cup coconut milk {or whichever type of milk you’d like}
  • 1 tablespoon cinnamon
  • 2 teaspoons baking powder
  • 1 quart of blueberries
  • Any additional toppings: I used walnuts and pure maple syrup but get creative here
  1. Blend the flour and oats together in a blend until fine.
  2. Add the rest of the ingredients {but only half of the blueberries} and blend until combined.
  3. Fold in the rest of the blueberries and put mixture aside.
  4. Heat your lightly greased pan over medium heat.
  5. Once the pan is heated, spoon in the pancake mixture. You should be able to get about 8-10 pancakes depending on how big your make them.
  6. Cook on one side until the edges turn slightly brown, about 3 minutes, then flip and repeat on other side.
  7. Once all your pancakes are done begin assembling your stack…pancake-whip-pancake-whip-pancake-whip…. add any toppings you’d like and enjoy!

Note: If photo worthy picture meals aren’t your jive, feel free to just load up a plate of pancakes and pour over your whip in any messily delicious way you’d like. 

vegetarian, breakfast, fruit, protein powder


This might be the shortest post i’ve ever written but the BEST subject matter. BURGERS!!!

portobello burger, vegan, vegetarian, plantbased meals

Have you ever tried a portobello burger? The earthy, meaty flavour is the perfect sub if you are looking to cut back or cut out meat. And portobellos are so versatile. They can be used in tacos, as bacun, in soups or stews, fried, baked, grilled…your imagination is the only limit.

OK so onto the burger de jour.

  • Portobellos, as many as required, cleaned, de-stemmed and de-gilled.

Marinate in a mix of EVOO, coconut aminos, S+P. Coat well in a shallow dish and place in fridge to marinate for a couple of hours if you can.

Grill on medium heat for 15 minutes, flipping halfway through.

Spicy Tomato Salsa

  • 1 tomato, diced
  • 1/2 red onion, diced
  • 1 red cayenne pepper, de-seeded and diced
  • Fresh juice from half a lime
  • Handful of chopped parsley
  • S+P

Combine all ingredients in a bowl and set aside.

Spicy Sriracha Mayo

Mix together a couple of tablespoons of your favourite mayo {I use Vegenaise}

Add a few squirts of sriracha {the amount depends on how hot you like it}

Burger toppings

  • The most beautiful sesame bun you’ve ever seen
  • Mixed greens
  • Avocado
  • Cheeze {I went for a pepper jack on this one} Go with whatever your cheeze preference



I’ve been MIA for a little while. Will you forgive me? I have been busting my little butt finishing school and am a New York minute away from becoming a certified Plant Based Chef. I am excited and proud and full of delicious foods and most of all, tired. I love creating magic in my kitchen but this roller coaster ride has been mentally and physically exhausting. So when I was asked to try out the new Greens+Extra Energy from Genuine Health, well the timing couldn’t have been better. I wasn’t sure how quickly the extra energy would hit me and was surprised to find that I could feel the effects pretty quickly. I started off simple with 1 scoop in a glass of water. Most days I would drink it in the morning, switching between the cappuccino and orange flavours, and sometimes I would keep it for the dreaded 3p.m. lull. It quickly became part of my everyday and I was really excited that I didn’t experience and crash like one would typically from an energy drink or quick hit of caffeine. vegan, cashews, cheesecake, healthy, dessertI was super impressed with the list of ingredients as well. You can check out the full list here. Suma root powder is one of the fantastic ingredients added to the powerful blend. Suma is very nutritionally rich and contains antioxidants, amino acids, vitamins A, B, E, and K, minerals, and electrolytes. The name Suma Root, which in Portuguese means “for everything” has been used to improve various ailments including fatigue, anxiety and stress. Sounds like a winner to me! So what to do with this energizing powder?

read below for your chance to win a bottle of greens+ extra energy!!

vegan, cashews, cheesecake, healthy, dessert Do you remember when I participated in the 21 day pH balancing challenge from Goodness Me and Genuine Health and created this pH Balancing Smoothie Bowl? It was really fun creating a fun way to incorporate my greens+ into my everyday. This time around I wanted to try something a little different, a little sweeter and a little more indulgent. vegan, cashews, cheesecake, healthy, dessert Crust:

  • 1 cup walnuts
  • 1 cup soaked + pitted dates
  • 1 tablespoon melted coconut oil
  • pinch of sea salt
  1. blend together in your food processor until mixture is textured and sticks together easily


  • 1 cup soaked raw cashews
  • 1/4 cup coconut milk or 3 tablespoons of coconut cream
  • 2 tablespoons maple syrup
  • 1 tablespoon melted coconut oil
  • a splash of vanilla
  • the juice of half a lemon
  1. blend all ingredients in your high speed blender until super smooth


  • mix 2 scoops of cappuccino greens+ extra energy with 1 cup of water, shake vigorously until completely blended or until your arm hurts
  1. In a greased muffin pan press a scoop of your crust into each cup, being sure to press down hard to make a solid crust.
  2. Pop the tray in the freezer for about 30 minutes to harden.
  3. Pour your cheesecake filling into each cup filling almost to the top.
  4. Drop a teaspoon of your extra energy mixture to the top of each and then swirl with a toothpick to blend into the mixture.
  5. Pop back into the freezer for at least 4 hours.
  6. These will keep for up to a week in the freezer but i’m willing to bet you’ll be pounding these babies back by the handful.

Add these to your day when you need a little more than 1 scoop in your morning smoothie. Do you want to try greens+ Extra Energy for yourself? You have TWO chances to win- Either leave a comment below with your favourite flavour (orange or cappuccino) and your best tip for beating stress and creating healthy energy in your life OR head over to our instagram page- like, comment and repost this contest. 1 winner will be selected and Goodness Me will send you your very own bottle. *must be a Canadian resident. Contest closes February 15th, 2016.  CONTEST IS CLOSED- Thank you to everyone who participated and shared and reposted. Congrats to our Instagram winner Cheryl! You’ll be hearing from us this week :) vegan, cashews, cheesecake, healthy, dessert


Homemade Smoked Tofu Recipe Vegetarian VeganTofu is one of those foods where either you love it, or you’ve never had it prepared properly.

I never used to enjoy tofu, but to be honest, I never really gave it a fair shot. Much like when you say the word ‘kale’ to someone. Most will shy away immediately without ever even trying it. But can I just tell you, it’s actually really good if you give it a chance.

Homemade Smoked Tofu Recipe Vegetarian VeganThere are a bunch of different types of tofu and which firmness to use mostly depends on what you are planning on making. I usually only use firm or extra firm for everyday use and then silken for desserts or sauces. The difference is how the tofu is made. Here’s a thorough explanation from Serious Eats

But what is tofu, anyway? It’s soybean milk—not from fuzzy green edamame pods, but from mature white soybeans—boiled, curdled, and pressed, similar to dairy cheese. The soybeans are soaked and ground into a slurry which is warmed with water, then strained to become soy milk. This milk is combined with a coagulant—traditionally nigari, the dried liquid (mostly magnesium chloride) that remains after common table salt has been removed from seawater. Other coagulants, such as magnesium chloride, calcium sulfate, or magnesium sulfate can be used as well. The soymilk and coagulant are simmered until the curds and whey separate, then placed into cloth-lined molds and pressed until the whey drains out. The amount of pressing time is relative to the quantity of curds and the desired firmness; it averages around 15-20 minutes. The longer it’s pressed, the more whey is released and the firmer the finished product will become.

If you are ready to get all crazy on the tofu train, try out all the different types and see what works best for your style of cooking.

Homemade Smoked Tofu Recipe Vegetarian VeganTofu has a high water content so it’s best to press out the water before cooking. Some people have actual tofu presses, I like to just sandwich it between some paper towels and put something heavy on top. I usually leave this for about 20 minutes or so. While I wait, I make my marinade.

Homemade Smoked Tofu Recipe Vegetarian VeganThere are two beliefs about how much marinade actually affects the taste of your tofu. I was always taught that tofu will essentially soak up whatever flavours you marinate it in. But then this book came out and blew away that theory and replaced it with a theory that the only way to incorporate the flavours is to pan fry the tofu and then add the marinade.

I have always marinated overnight and then baked and to date this has worked for me. So I guess if it ain’t broke….

Homemade Smoked Tofu Recipe Vegetarian VeganFor one of my Rouxbe Cooking School assignments, we needed to use smoked tofu. I didn’t have any so I decided to make my own.

Turns out, it’s really easy.

Here’s how I did it;


  • 1 block, extra firm tofu, pressed and cut in half to create 2 pieces
  • 1 tsp liquid smoke
  • 3 Tbsp tamari
  • 2 cloves garlic, minced
  • 1 Tbsp maple syrup
  • 2 pinches smoked paprika
  • Some water {I used about 1 Tbsp but you may need a bit more}


  1. In a bowl, combine all ingredients, except for the tofu and mix
  2. Add tofu blocks to a glass container- you want it to be about the same size as the tofu to condense the liquid from spreading out too far. You could also use a larger ziplock if you desire.
  3. Pour marinade over top and seal. Put int eh fridge and let it soak in for up to 24 hours. About half way through, turn pieces over to coat both sides.
  4. When you are ready to cook, preheat your oven to 350F
  5. Transfer tofu and marinade to an oven proof dish and bake for 20 minutes, again, turning halfway through.
  6. Dice or slice and add to your favourite pasta dish, sandwich or as a side to your greens.

Homemade Smoked Tofu Recipe Vegetarian Vegan