Smashed avocado dip

hey guys! Sorry it’s taken me so long to post again – sitting finals & I dropped my phone down the toilet!

This is a yummy starter, or summer lunch (like I had today)



1 small avocado

2 tbsp natural yoghurt

1 tsp white wine vinegar

1 tbsp finely diced onion

1 tsp chives

salt, pepper & garlic granules to taste



Smash the avocado in a bowl until thick consistency – not too smooth. Add yoghurt and mix well (smooths it out). Add white wine vinegar, mix again. Add onions, chives and garlic, keep mixing! Finish with garlic.


Tuna bowl & iced salad – the perfect summer lunch combo



I made this whilst at home and ate the lot sat in the sunshine with my gorgeous dogs.

Tuna bowl:

This is so simple it’s laughable!

Canned tune

Mayo/salad cream (I use half/half)

Diced onion – use spring onions if you can!



Salt & Pepper

Splash of lemon


Iced tea:

This came about because I had some fruit teas left over that no one in my family will drink. I let the bags seep in a jar filled with water in the fridge. Add fresh or frozen fruit to finish


End of Winter Cranberry Chocolate Buns

cored + diced


Winter is finally starting to let up over here in Toronto. There are still a few patches of snow here and there but for the most part the weather is warming up and I can finally stop wearing my heavy winter boots! This winter has been the longest and coldest I can remember in a long time. Ice storms, -40˚C days, and countless extreme cold weather warnings. This past Christmas we dealt with about a week of power outages across the city. Mine lasted from the night of my Birthday up until the day after Christmas. I sadly remember sitting in a slump in my frozen living room, wearing 5 layers of clothing, on Christmas day crying “This is the worst Christmas ever, I hate Rob Ford”. Yeah, I blame it on Rob Ford.

So, to be honest, I don’t think I have ever been so excited for summer to…

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Vegan Breakfast: Coconut-Mango Overnight Oats

Cooks Don't Clean

Good morning!

Today we bring you another quick breakfast recipe.

These overnight oats are super low-maintenance because they require practically no cooking. Gone are the days of slaving over a hot stove, stirring a pot of mushy, drab, oatmeal. Breakfast should never look or taste like prison food, friends.

Just bring everything to a boil, cover, and hit the hay. Breakfast awaits you upon rising!


This recipe makes about 3 cups cooked oatmeal.

Prep time: 10 mins
Cook time: 5 mins

1 cup oats (old-fashioned or steel cut)
1.5 cups light coconut milk
1.5 cups almond milk (or water, for a lighter option)
1/4 cup shredded coconut + more for garnish
1 tsp fresh grated ginger, or 1/2 tsp powder (optional)
pinch of salt
1/2 a mango, chopped
chopped or slivered almonds
coconut sugar (optional)

In a saucepan, combine the oats, water, coconut and almond milk, shredded coconut, ginger…

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Vego – the most amazing vegan burger joint you’ll ever discover.


So I’ve recently come home from a stint in Berlin, the most alternative city around. Nearly every street has a vegan or vegetarian restaurant, and when questioned on their inclusion of cheese, a vast array of vegan substitutes. This picture is from my last day, I travelled with 2 friends into the northern area of Prenzlaurberg. The place is called Vego, and this was my chilli burger. Incredible. Nothing I have ever had matches up to it. But, be prepared for a soya burger recipe as I’m trying to perfect it now