Mushrooms with Rapini and Chicken Sausage

Before switching to paleo, one of my favourite dishes was Orechiette (pasta that looks like little ears) with Rapini and Chicken Sausage. Also loved it on pizza! Here is a quick recipe share. Enjoy!

Mushrooms with Rapini and Chicken Sausage

  • 2 tbsp avocado oil (or oil of choice), separated
  • 1 lb cremini mushrooms, thinly sliced
  • 1 lb chicken sausage
  • 5 garlic cloves, chopped
  • 1  bunch of rapini, stems removed and cut into thirds
  • 1 tsp garlic powder
  • 2-3 tsp fresh or dried parsley
  • 1 tsp red pepper flakes (or more, if you like the heat)
  • salt and pepper, to taste
  1. Bring a medium sized pot of water to a boil and steam rapini for approx. 4 minutes, then place in colander to drank. (Alternatively, you could blanch and drain)
  2. In a shallow pan, heat 1 tbsp of avocado oil and cook mushrooms for 5 minutes. Set aside.
  3. In the same shallow pan, place chicken sausage, parsley, garlic powder, red pepper flakes, salt and pepper and cook well – break apart sausage while cooking. Once cooked, set aside.
  4. Again, in the same pan, heat the remaining 1 tbsp of avocado oil and sauté chopped garlic until fragrant.
  5. Place rapini back in the pan and mix with garlic and oil. Season with salt and pepper.
  6. Return chicken sausage and mushrooms to the pan and mix well.
  7. Enjoy 🙂

Pork and Broccoli Stir Fry

Quick meals are my fave, especially during the work week. I put this meal together on a whim. I’ll need to do a huge update soon, but in the mean time, more recipes!


Pork and Broccoli Stirfry

Yields: 4 servings | Prep time: 10 minutes | Cook time 15-20 minutes

  • 2 tbsp coconut oil
  • 1 medium onion, sliced
  • 3 cloves of garlic, minced
  • 2 tsp ginger, minced
  • 1 lb of boneless pork loin chops (about 3 chops), thinly sliced
  • 2 crowns of broccoli, chopped (could use more if you like)
  • 2 tbsp toasted sesame oil
  • 2 tsp fish sauce
  • 1/4 cup of coconut aminos (could substitute with chicken/beef/vegetable broth, and add more sesame oil/fish sauce for flavor)
  • salt and pepper, to taste
  • red chilli flakes, for heat (optional)
  • sesame seeds, for topping
  1. In a wok, melt coconut oil over medium-high heat
  2. Saute garlic and ginger for 30 seconds, or until fragrant
  3. Add onions and sauté for another 30 seconds
  4. Add pork loin slices and cook, until no longer pink (5-7 minutes)
  5. Add broccoli, sesame oil, fish sauce, coconut aminos, salt and pepper, and red chilli flakes to the wok and mix to combine
  6. Cook for 10 minutes
  7. Top with sesame seeds or more chili flakes
  8. Enjoy

Note: You can use whatever protein you like!

Mushroom Chicken Burgers

Yesterday, felt like -40 degrees celsius in Toronto. Ridiculous! Sigh… anyway, dreaming of warmer weather has me making summer-type foods. Here is a simple recipe for chicken burger patties. Enjoy! 🙂


Mushroom Chicken Burgers

Yields: 6 patties | Prep Time: 10 minutes | Total Cook Time 35 minutes


  • 1 cup of cremini mushrooms, diced
  • 2 tbsp grass fed butter, divided
  • 1 lb ground chicken
  • 1 tsp garlic salt or garlic powder
  • 2 tsp parsley flakes
  • salt & pepper, to taste


  1. In a cast iron pan or skillet melt 1 tbsp butter on medium heat and add cremini mushrooms. Cook mushrooms, until liquid is gone (10-12 minutes), then set aside
  2. In a medium mixing bowl, combine cooked mushrooms with ground chicken and season with garlic salt, parsley flakes and salt and pepper
  3. Form ground chicken mixture into patties (I used a 3 inch biscuit cutter)
  4. On medium heat, melt the remaining butter in a cast iron pan and cook the patties well (5-7 minutes each side) – I flipped them a few times to avoid any burning
  5. Serve them up with whatever you like and enjoy!

Shameless Plug

On March 3rd, in honour of International Women’s Day, I will be sharing my real food story alongside an incredible panel of women. Last call for tickets is tomorrow, I believe – see flyer and details below! Hope to see some of you there!


Event Details:

HERStory: An inspiring panel & conversation about trials, triumph & transformation. Presented by How She Hustles women’s network

Tuesday, March 3, 5:00 – 9:00 pm

YWCA Elm Centre, 87 Elm St, Toronto ON

Opening Remarks by Paulette Senior, CEO, YWCA Canada
Emily Mills, Founder & SHEeo, How She Hustles
Panel moderator: Nneka Elliott, Reporter/Anchor, CP24
Michelle Lochan, Business Advisor/Owner, Marketstart
Michelle Engson, Registered Nurse & Nutritional Therapy Enthusiast
Karen Jewels, Artist & CEO, Upright Music Republic
Sasha Dymond, Casting Director, Dymond Concept Entertainment

$30 Advance online purchase –

In honour of International Women’s Day, How She Hustles presents an inspiring panel and candid conversation with women who will share their stories of trials, triumph and transformation. Hear the personal and professional journeys of women who have transformed their health, families and small businesses – while motivating other women to better their lives too. Hear real talk from real women on everything from turning side hustles into a successful start-ups, how to turn obstacles into opportunities, and how to find balance between our personal lives and professional aspirations. Come get practical tips and the motivation you need to find success on your own terms.

Don’t miss this unique event, important discussion and the chance to network with some of Toronto’s most diverse and dynamic women. Seating is limited so get your tickets today. You can also join the conversation online tag @[null:#howshehustles] to share YOUR inspiring story of transformation or triumph.

Note: This event is by women and exclusively for women.

Baked Grapefruit with Cinnamon Coconut Whip

No Sugar Update: During the holidays (or should I say all of December), I indulged in some non-paleo goods. The result? My face broke out. My forehead, chin, cheeks! It wasn’t nice at all. After my yoga class today, another practitioner complimented my skin and asked what my skin care routine is. My answer: Bikram Yoga, Water and Paleo. I am just 11 days into my 100 day real food challenge and 7 days into the 21 day sugar detox and my skin has cleared up again and it feels great. This is my post-bikram face: Un-caked. Un-edited. Raw. No moisturizers, just lip balm. One of many reasons why I follow a Paleo lifestyle. Real food heals!


The no-sugar has been challenging but I have noticed some small, yet positive changes. Short term pain, long term gain! My taste buds are definitely changing and I had a couple of headaches early on in the week, but everything feels stable now. I have been trying to get creative with my food on this detox. Made these little lovely baked grapefruit with cinnamon coconut whip. Delightful.


Baked Grapefruit with Cinnamon Coconut Whip

Prep Time: 5 minutes | Cook time: 12 minutes | Yields: 4 servings


  • 2 grapefruit
  • Optional: toppings (crushed nuts, unsweetened shredded coconut, roasted cacao nibs)
  • Cinnamon


  1. Preheat oven to 350 degrees
  2. Cut grapefruit in half and place on parchment paper lined baking sheet
  3. Sprinkle grapefruit with cinnamon
  4. Top with toppings (optional)
  5. Bake for 12 minutes
  6. Top or smother with coconut whipped cream

Cinnamon Coconut Whipped Cream


  • 1 can of full fat coconut milk
  • 1 tsp ground cinnamon


  1. Place coconut milk in fridge and leave over night
  2. Place a steel mixing bowl in the freezer for 15 minutes
  3. Remove coconut milk from fridge, and scoop the coconut cream only (save liquid for smoothies) and place in the frozen bowl
  4. Add cinnamon and whip together!


Paleo on the Go

Five Guys Bunless Bacon Burger

Five Guys Bunless Bacon Burger

I have to admit when I first started eating Paleo, it was difficult for me to stay the course (okay maybe this still happens). Some days I wasn’t prepared, some days I didn’t have enough food on hand when I was on the go and some days (or most days) I was just “too busy to eat healthy.” Sound familiar?

Being too busy can wreck havoc on your healthy eating intentions. It’s just too easy to grab a chicken shwarma from Sultan’s after a 90-minute bikram yoga session food when you are on the go and time is not on your side.

HOWEVER, as much as I meal plan, prepare for the week or bring my entire fridge to work, sometimes it’s just not enough. When this happens, I want something STAT.

So what do I do? When someone else is preparing my food, I try to make the best possible choices because, let’s face it, we can’t be perfect all the time.

Here is a list of food options that I would reach for if I was hangry hungry:

1. Hero Burger – Burger without the bun. Wrapped in lettuce with the following toppings: red onions & tomatoes with pickles and mustard on the side. Done.

2. Five Guys – Again, burger or bacon burger without the bun. Wrapped in lettuce. Tomato, onions and green peppers with pickles and mustard on the side.

3. Any Sushi Restaurant – Sashimi or Salmon/Avocado hand rolls without the rice. Yes, I do bring my own coconut aminos 🙂

4. Booster Juice – Tropi-Kale, Spinach is in it (substitute acai juice for water) or any of their fresh pressed juices

5. Any Salad Bar –  Stack up your salad! I usually ask for Balsamic Vinegar/Olive Oil/Lemon as the dressing. Or I bring my own.

6. Breakfast Spots – Eggs benny, hold the bread and hollandaise sauce, with smoked salmon and spinach! Or your basic bacon and poached eggs.

7. Chipotle – Carnita salad bowl with veggies, salsa (there are 3 you can choose from) and lots of GUAC!

When you are hungry, you can get creative! Healthy eating does not have to be so challenging! Sorry this is a tad late, but I hope this helps some of you who are taking my 30 Day Reset Challenge (9 more days to go — you can do it!) 🙂

And of course, I can’t leave you without a recipe share!

Last night I made a real quick hash that consisted of whatever was left in my fridge. This usually happens on Thursday or Friday when groceries are running low. Sometimes my best meals are the ones that I put together on the spot. Who knew?



Sweet Potato Hash aka End of Week Hash


– 1 medium onion, diced

– 1 sweet potato, peeled and diced

– 5 stalks of celery, chopped

– 1 green apple, diced

– 1 tbsp of coconut oil

– salt, pepper and parsley flakes, to taste


1. Preheat skillet or pan over medium heat

2. Melt coconut oil

3. Saute onions for 3-5 minutes

4. Add remaining ingredients and cook or 10 minutes or until softened

5. Season with salt, pepper, parsley flakes (or whatever you feel like)

6. Serve with eggs! Or a burger… or anything really!

Enjoy 🙂


Bacon Wrapped Onion Rings

I love bacon and onion rings. Except I think I love bacon more. Now, try this mind blowing recipe for your next BBQ or random Sunday dinner craving (like I did). Enjoy & Happy Sunday!


Bacon Wrapped Onion Rings

– 1 pack of bacon
– 4 sweet onions
– paleo-friendly bbq sauce or hot sauce
– black pepper

1. Pre-heat oven to 350 degrees
2. Cut onions into 1 inch thick rings (using the first 3-4 layers)
3. Brush onion with BBQ sauce or hot sauce
4. Wrap each onion ring with bacon and secure with a skewer or toothpicks
5. Coat each onion ring with black pepper
6. Line a baking tray with foil and place a cooling/wire rack on top
7. Place onion rings on cooling rack and bake for 1 hour (keep a close eye, they should turn crisp)
*Alternatively, you can grill them on the BBQ
8. Serve with spicy mayo (home made olive oil mayo and hot sauce)
9. Eat! Nom 🙂


All About Spaghetti Squash

I can’t remember the last time I ate pasta. If you are looking for a low-carb, grain-free & real food substitute for pasta, try making spaghetti squash. This vegetable is so versatile I have used it for many different dishes, including all “pasta” inspired dishes, Filipino Pancit, Asian-inspired noodles, casseroles… the options are endless!

Most recently, I made Shrimp Scampi with the roasted Spaghetti Squash. Simple & delicious. Read on for the Recipe Share below!

How to Make Spaghetti Squash

1. Preheat your oven to 375 degrees.

2. Cut your spaghetti squash in half. This can get difficult! I like to use a paring knife to make a slit first.


3. Using a spoon, scoop out the seeds.


4. Place halved spaghetti squash face down on a parchment-lined baking sheet. I drizzle 2 tbsp of water around the squash as well.


5. Bake in the oven for 35-40 mins. The skin will be soft.

6. Let the squash cool, face-side up.

7. Once cooled completely, use a fork to scrape out all the strands.


7. Voila! Use as a substitute for your pasta dishes. Such a versatile vegetable!




Spaghetti Squash Shrimp Scampi (

– 1 roasted spaghetti squash
– 8 oz shrimp, peeled and deveined
– 3 tbsp of grass-fed butter
– 1 tbsp of extra virgin olive oil
– 2 cloves garlic, minced
– pinch of red pepper flakes
– salt and pepper to taste
– 1 tbsp fresh parsley, chopped
– juice of 1 lemon
– zest of half a lemon


1. Over medium heat melt the butter and olive oil in a cast iron pan or skillet
2. Add garlic and saute for 2 minutes, until fragrant
3. Add shrimp, salt/pepper/red pepper flakes to taste and cook for 5 minutes, until the shrimp is cooked through
4. Remove from heat and add in cooked spaghetti squash
5. Toss with lemon juice and zest
6. Top with parsley to serve
7. EAT! 🙂