Creamy (Vegan) Summer Squash Soup

The amazing people of CF NYC teamed up to tell the story of my accident and how Crossfit has made a major impact on my recovery. The very talented Mead Jackson (check her photography/videography out and then follow her on Instagram) and Steve Gardner (he is found here, and on insta too!) told my story in such a meaningful way that it brought me (and my mum) to tears. I couldn’t be happier with the outcome. This is a story I keep very close to my heart, and the talented creatives who filmed this video made me feel so comfortable bravely sharing my experience with the world. You can watch the video on the CF NYC website. I hope you love it as much as I do.


Now many of you know that food and cooking has been as pivotal in my recovery as physical fitness has been. To highlight this other important aspect of recovery and wellness, Mead came over to get some footage of me cooking. I made up the recipe on the spot during the filming with what I could get my hands on at the Fort Greene Farmers Market that very morning. It may have been a hodgepodge, super quick lunch but it did not disappoint!  So without further ado I give you not only the awesome video, but this really awesome, really simple vegan soup recipe! Enjoy 🙂


Continue reading “Creamy (Vegan) Summer Squash Soup”

{Gluten-Free} Snickerdoodle Banana Bread

 Last week, in the midst of Storm Jonas, our entire small group trudged through the blustery streets of NYC to have a snow day brunch with us.  The weather outside was chaotic, but inside we were warm and cozy. Our neighbourhood was exceptionally beautiful blanketed in snow; I actually love slow, snow days tucked inside with some of my favorite people.  For the occasion, I whipped up some vegan breakfast burritos, and finished off the meal with this sweet, treat.   So enjoy some gluten free Snickerdoodle Banana Bread during your next cold night.  Continue reading “{Gluten-Free} Snickerdoodle Banana Bread”

Chipotle Chicken and Rice Soup

Our friend Aaron arrives tonight to visit us for the weekend. Before trekking out Boston to pursue his dreams, all the boys use to spend nearly every evening in our apartment.  They always made sure to come just before dinner.  So I had to make sure I scrounged up a good, home cooked meal for his arrival. I opted for a healthy, hearty Chiptole Chicken and Rice soup that is an excellent way to use up leftover chicken in your fridge. This dish is flavorful and rich; it’s perfect for a chilly January evening.  Continue reading “Chipotle Chicken and Rice Soup”

Flourless Peanut Butter Banana Muffins

Another gem from our girls brunch! These aren’t cake-y like traditional, bakery bought muffins but they pack some serious flavor. Gluten-free baking can be tricky, but these protein packed muffins were a snap to whip up.  You can also stir in some fresh raspberries or chocolate chips if you want to punch them up a little! They also freeze well, so they are great for making big batches to have on hand when visitors drop by at the last minute. Happy baking! Continue reading “Flourless Peanut Butter Banana Muffins”

Canadian Butter Tarts

 So as a Canadian living aboard I feel it is my patriotic duty to propagate Canadian culture wherever I go. So this year when deciding what holiday treats to whip up for my favourite Hungry Ghost Baristas and coworkers, I settled on the Canadian Christmas Classic, Butter Tarts. I packaged up each tart in a holiday box accompanied by a Christmas note (and explanation of the Canadianisms of this truly festive dessert).  They were loved by all who received them. Merry Christmas! Continue reading “Canadian Butter Tarts”

Black Rice Burrito Skillet

Black rice is the thing right now. Everyone seems to be talking about it in one form or another. Just check out this NPR article by biologist Jeremy Cherfas  titled How ‘Forbidden’ Black Rice Flourished For Millennia. The anthocyanins or pigments that colors (and dyes your wooden spoons purple) black rice has been touted to have anti-inflammatory benefits, and be great for heart health.  Black rice also contains amino acids like Tryptophan, the one that puts you into your Thanksgiving turkey coma. As well as vitamin B1, vitamin B2 and folic acid.  But beyond its abundance of health merits it also tastes great. So enjoy that fast, flavorful, nutrient packed meal that is flexible enough for both vegans and carnivores.  Continue reading “Black Rice Burrito Skillet”

Simple, Gluten-Free, Vegan Apple Crisp

 Autumn is all about apples. Whether it is apple picking, apple cider or apple pie I am a major fan. Don’t even get me started about the apple cider doughnuts from Bad Seed Cider co. each week at the Fort Green Green market. We have gone nearly every week for the doughnuts alone. We try to balance our indulgences by picking up some actual locally grown apples. But then cave and turn them into dessert.  So I have gone and done my best to clean up the traditional apple crisp with this gluten-free, vegan and nearly paleo rendition. Happy fall everyone! Continue reading “Simple, Gluten-Free, Vegan Apple Crisp”

Creamless Cream of Vegetable Soup

 We have been busy travelling, renovating, working and scheming.  New York City is always a rush, but it feels as if life whizzing by with even greater fervor in the last few months.  However, it is been all been the best kinds of busy. Our days have been brimming with birthday celebrations, weekend escapes, social events, holidays and long adventures. Tomorrow we set off with a few of our nearest and dearest for nine days in Costa Rica. We are living life and living it to the full. In the face of all the crazy, we are fulfilled and we are happy. That being said we have been mindful to take few moments to slow down and home cook some good, hearty fall meals. Which brings me to today’s newest recipe for a creamless creamed soup.  It is fast and it is tasty. Enjoy, and happy fall all! Continue reading “Creamless Cream of Vegetable Soup”

Vegan Red Lentil Peanut Stew

Jameson hasn’t stopped talking about this dish.  The recipe yielded us leftovers for day, and each afternoon I have recieved a text proclaiming its awesomeness beyond compare. It may be because lentils are a rad super food. They’re low in saturated fat, cholesterol and sodium. But high in protein (18 grams per cup of cooked lentil) and Iron.  Lentils are also an excellent source of fiber, folate, phosphorus, copper and manganese. But all that nutritional goodness aside, this stew is bar none. It is warm, rich and hearty making it the perfect autumn meal on a cold blustery day.  Enjoy! Continue reading “Vegan Red Lentil Peanut Stew”