All posts in “healthy”

Chana Masala stuffed Acorn Squash

Now that we’re getting into the colder months here in Canada, it’s only fitting to make a spicy curry paired with a winter squash bowl! This dish is sure to warm your soul.

Not to mention it’s incredibly delicious, gluten free, and dairy free 🙂

You may be thinking.. What in the hay is Chana Masala!? Well, it’s pretty simple. Chana is an Indian chickpea curry! You can make this dish as mild or spicy as you’d like.

This dish does have a few steps, but they are all super simple, I promise you will want to make it over and over again.


Chana Masala Recipe is from the “Oh she Glows” cookbook. (Surprise suprise)


Alright let’s get to it.

Here’s what you’ll need:

  • 1 medium sized onion
  • 1 clove garlic
  • 1 inch of fresh ginger
  • Drizzle of olive oil for pan (and for acorn squash)
  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoons garam masala
  • 1 1/2 teaspoons ground coriander
  • 1/2 teaspoon ground turmeric (I add a bit more cause I love turmeric)
  • Pinch of salt and pepper
  • 1/4 teaspoon cayenne pepper (for some heat)
  • 1 can whole peeled or diced tomatoes and their juices
  • 1 can of chickpeas
  • 1 cup of dry brown rice, for serving
  • fresh lemon juice for serving
  • cilantro for serving
  • 2 medium sized acorn squash


Here are the steps to make this amazing meal:

  1. Pre-heat your oven to 350 degrees
  2. Grab your acorn squash and cut into halves
  3. Scoop out seeds and guts
  4. Place onto baking sheet lined with tinfoil
  5. Drizzle a wee bit of olive oil and season with salt & pepper
  6. Pop into oven for about 40 minutes

this is what it should look like before it goes into the oven:



Okay now that your squash is cooking away in the oven, time to get that rice going.

Cook 1 cup of rice according to your package instructions.

Heres a trick, I like to cook my rice in vegetable broth to give it some extra flavour. Otherwise water will do just fine!

While the rice is cooking, we’re going to make our Chana.


  1. In a large sauce pan or wok, heat about 1 tablespoon of olive oil over medium heat. Then add in your onions, garlic and ginger. Cook for about 2-5 minutes until it becomes fragrant.
  2. Then stir in your garam masala, coriander, turmeric, cayenne pepper and salt. Cook for a few minutes.
  3. Then add in your canned tomatoes and juices. If your using whole tomatoes, mash them up with your cooking utensil. Leave larger chunks for some added texture.
  4. Bring mixture to a simmer and let cook for another 10 minutes to allow flavours to marry.  Finish with some fresh cracked black pepper.

Once your rice and Acorn squash are done, simply pile as much mixture as your “bowl” will fit, and top with fresh cilantro, and a squeeze of lemon!



This recipe serves 4.


lauren xo

Vegan Over Night Oats

Who ever created over night oats is a genius.  This dish is filling, simple and takes all of 5 minutes to prepare. However, I cannot take all the credit, this recipe is from my all time favourite cook book “Oh she glows”.  Over night oats are super versatile, and you can use whatever fruits and nuts you have kicking around to create something delicious you will look forward to in the morning, or any time of day!

Here’s what you’ll need:

  • 1 cup gluten free rolled oats
  • 1 1/2 cups almond milk
  • 1/4 cup chia seeds
  • 1 large banana, mashed
  • 1/2 teaspoon ground cinnamon

In a small bowl combine oats, almond milk, chia seeds, banana and cinnamon.  Its as simple as covering them up and tossing it in the fridge over night.

When your ready to prepare, simply add in your favourite fruit (I used peaches, pears and blueberries because they were in season) top with your favourite nuts & seeds, or even add some shredded coconut to sweeten up the deal a bit!

This recipe serves 3.




Fresh & Easy Bean Salad

In a pinch? This bean salad is super quick to prepare, sure to satisfy and will keep you full for long periods of time.

Now they don’t just call beans the magical fruit for nothing, these babies are packed full of fibre
which is essential to keep things flowing nicely (if you know what I mean) and fibre also breaks down very slowly therefore making you feel nice and full for longer. This dish is great as well because you probably have most of these items in your fridge already! Bonus!
Now lets get to it.

For this recipe you will need:
-2 cans of mixed beans
-2 sweet peppers (preferably organic)
-1 jalapeño (I used only half because I’m a wimp)
-1 /2 red onion
-juice of 1 lime
-2 cloves garlic (finely diced)
-1 tbl spoon honey
-3 tbl spoons olive oil (or coconut oil)
-cilantro (optional)
-salt and pepper to taste

This is how we do it.
Grab a large bowl, combine olive oil, honey, lime juice, jalapeno, garlic, salt and pepper and whisk that up until all ingredients are combined evenly. Your now ready to add in your beans, sweet peppers and red onion.

Toss all ingredients until the dressing is coated nice and even. Voila! Its that simple. Quick, easy and delicious Bean Salad 🙂

Serves 4.

I hope you enjoy!