Recipes
"This is an ode to my euro-leaning cooking style and a reflection of how I think food should be enjoyed - full of fat, and made with whole foods to showcase the ingredients themselves"- Nikita Cyr
These beautiful bars are packed with pumpkin seeds & tahini, and topped with a sprinkling of...
Cannelloni is one of my favourite types of pasta. This zucchini, spinach, and ricotta cannelloni is ideal for anyone craving the zesty and comforting aspects of a pasta, but with a lower carb option. We included a vegan option in here for you, too!
This recipe was submitted by Mariam Ordubadi for our Community Cookbook. It's for the vegans, the non vegans, the skeptics, and the lovers. "It's taken me many iterations to perfect this dish but with the help of my good friend (and chef extraordinaire) Mike Pigot (@chefpigot), I can finally say it's a crowd favourite".
Remember creamsicles? We suggest trying this levelled-up version made with papaya, paired with perfectly ripe citrus to conjure up memories of the mall. We boosted it with our green tea blend, Rise, and our favourite Rainbo tincture, so it’s the perfect morning smoothie.
When the pandemic hit in 2020, one of my early coping mechanisms was the Great...
Chocolate covered date caramel squares with puffed rice and peanut butter. Need we say more? These gluten-free and dairy-free treats will become a favourite in your home and an easy snack for when you're craving something sweet and don't wan the crash that follows a lot of refined sugars. Date caramel will be your new BFF.
Bacon and kimchi fried rice is a really easy Sunday morning breakfast or late-night snack....
I’m happy to report that broccoli and feta are definitely a match made in heaven.
This cake is reminiscent of those chocolate oranges you used to (maybe still do) get for Christmas, but a little more elevated. It’s rich and decadent but also light because it’s flourless.
It's the time of year between Christmas and New Years when you can't expect much from anyone because no one can even recall what day of the week it is. I relish in this time, and I also struggle to keep doing less. When in doubt of what tasks to complete and what to procrastinate a little more: I bake.
Adding chocolate to beets is some sort of wizardry because the beet taste just disappears and you’re left with a red velvety, decadent dessert.
