Shake it up

Think pancakes are just for the weekend? Think again, shake up your morning protein routine with this quick ten minute fix. Everyone needs a treat midweek, this is perfect and of course, it’s healthy and healing, bla bla bla, you know me and my food well enough by now!

If you are always in a rush in the mornings throw them into a container with your favourite toppings and munch away for elevenses.


Makes 6 small pancakes

A little sunflower oil for greasing
1 organic egg
Half a cup of non-dairy milk
1/2 scoop protein powder (I used Vega chocolate protein)
3tbsp of buckwheat flour
1/4tsp baking powder

Toppings: try bananas, berries, raw chocolate sauce, coconut yoghurt, homemade apple sauce, maple syrup and granola…

Grease a non-stick frying pan with some sunflower oil and get it on a medium heat so it gets nice and hot.

In your bullet or blender throw in the egg, protein powder, half a cup of milk, buckwheat flour, 1/4tsp baking soda and whizz away until it is smooth and glossy.

Cook your pancakes by pouring a little batter into the hot frying pan. Once the top has bubbled and looks set flip it over. Repeat until all the batter is used up or you have the desired number of pancakes. Which ever comes first.

Top Tip: You can prepare your batter the night before to save even more time in the morning. (Seriously though, how busy are you?)


The Princess and The Chickpea

Nature’s savoury and humble treat, with numerous health benefits (protein and fibre to name two), have always held their own in any dish at my dinner table. When mixed in a salad, they provide a filling compliment, in stews they bring warming comfort and as a side to meats and roasted vegetables, are the perfect accompaniment.

Although summer is on it’s way out, one still can’t resist those lovely fresh summer meals, but with fall around the corner, a heartier component is often required.

This fragrant dish goes really well with lamb and roasted vegetables, the dressing is light but not underwhelming in flavour. I recommend you include it at the last of your BBQs.



One can of chickpeas, drained and rinsed (use organic and unsalted if possible)
A bunch of mint, roughly chopped
One spring onion, sliced
1 tbsp olive oil
Juice of half a lemon
1tbsp vinegar of your choice (I used balsamic)
1/2tsp coconut sugar
Freshly ground black pepper and sea salt

Toss the chickpeas, mint and spring onion in a serving bowl.

Combine the olive oil, lemon juice, vinegar and coconut sugar well and mix with the chickpea medley.

Season with a little sea salt and freshly ground black pepper and serve.

The Rush Line

I am guilty of it, you know, those quick fixes for a meal, where you boil something and open a jar? While those meals are great and comforting every once in a while, we had been doing it far too much, choosing the easier option because we were too tired, had to dash off somewhere or go to work.

It would be lovely to practice mindful eating all the time, but honestly these days life in the city just doesn’t yield to it, so this detox we are on was one way to do that. We have really made a point of sitting down at the table these past few days.

So here we are into the second week. I haven’t seen my fellow girl and favourite yogi at work for a couple of weeks and she told me my skin was glowing, yay! It might just be the sheen of Toronto humidity though. We did our Monday night usual while working at The Yoga Sanctuary, chugging coconut water, sharing life stories and recipes.

I was rushing on Monday and I knew if didn’t eat something I would attack the sesame snaps and granola bars at work and Ahmed would probably just eat nothing until dinner.

So I whipped this up. Like most things I do, it comes from what is in at home, you can always add a little extra something or take an ingredient away depending on what is available. The dish is gluten free and if you are a vegan, omit the salmon.


Oriental Pea and Noodle Salad

(Serves Two)

For the salad:

1/3 packet of King Soba Buckwheat Noodles cooked, drained & rinsed
2 spring onions sliced
1 and a 1/2 cups of steamed petit pois

For the dressing:

1tbsp olive oil
1tbsp rice vinegar
1tbsp tamari
1/2tsp coconut sugar
1inch piece ginger, grated
Juice of 1/2 a lemon

Optional: Two fillets of wild salmon cooked to your liking (I pan seared this in a little olive oil with some garlic, red chilli & lemon)

Combine all your salad ingredients to a bowl.

Add each dressing ingredient separately to the bowl and toss it all together, well.

Divide in two dishes and serve immediately.