Rolled Oat with Almond Butter

IMG_1860.JPGAs a lot of you know based on my previous blog post when it comes to breakfast I tend to be the most boring person ever. When I find something I like I stick with it and try as much as possible not to change it. As a result of this mundane outlook my breakfast has been the same for the last two to threes years with little departure every now and then

Given my love and strong obsession with oatmeal as a fuel to start the day I found a way to make it less dull and tasteless by adding my favorite fruits. This has resulted in the most amazing breakfast. I read somewhere that one way to make yourself wake up early was to have to plan an awesome breakfast that you could have the next morning. This allows you to have something to look forward to the next day but also acts a good motivation to get up either 5am or 6 am. This awesome breakfast has been my motivation for those days when I had work 6 am and I had to wake up by 5 am.

This almond butter oatmeal is full of nutritious you need to start the day, starting with fig which is a great source of fiber and full of vitamins and mineral. For those who have sweet tooth fig is not only a healthy and versatile ingredient but it can add a burst of sweetness. To top it with walnut which is known to be a great source of antioxidants and an excellent brain food.


  • 1/2  cup rolled oats (Option: gluten free, or ancient grain organic oatmeal)
  • 1/2 cup unsweetened almond milk 
  • 2 tablespoon Almond butter (creamy or crunchy)
  • 1 tablespoon maple syrup (or sub coconut sugar, organic brown sugar, or stevia to taste)


  • Fig, mango, pepitas seeds, dried cherries, and walnut 
  • Granola


  1. Stovetop: Bring the water, add the rolled oats, reduce heat, and cook 10-20 minutes. Stir occasionally. Cover and remove from heat and let stand a few minutes. 
  2. Microwave: In a large bowl, combine 1/2 cup rolled oats and 1/1 cup of unsweetened almond milk. Microwave for one minute and 30 seconds. Stir oats and microwave another 30 seconds. Cover and let stand 3 minutes.
  3.  Sprinkle honey and decorate with your choice of toppings. 

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Almond Milk Millet with Strawberry

FullSizeRender 11.jpgContinuing with the breakfast theme for this month, exploring different types of breakfast aside from plain old oatmeal. With the cold season hot grainy breakfast is the perfect morning meal.  So this week I am experimenting with millet seeds. This grainy seeds is more than just an interesting alternative to the more common grains, or bird food. Millet is a delicious grain that can accompany many types of food and bean excellent source for breakfast. On its own, millet is a little mundane and it’s a little nutty, but easily takes on the flavor of whatever you decided to top it with. The topping can make a significant difference. The topping is full of sweetness to enhance the millet and you’re left with a sweet and hearty breakfast.


  • ½ cup dry millet 
  • 1 cup of chia seeds 
  • ½ cupof light brown sugar 
  • 2 tablespoon of cinnamon 
  • ½ tablespoon of lemon juice 
  • ½ tablespoon of fresh lemon zest 
  • ½ cup of almond or soymilk 
  • 1 tablespoon of honey, and additional for serving 
  • 1-2 strawberry – chopped

Additional Topping: 

  • Fruits Coconut Milk 
  • Cherry Compote 
  • Coconut flakes 
  • Linseeds 
  • Pistachios 


  1. Rinse millet in a small strainer until water runs clear. In a medium pot place millet and add 1 cups of water. Set the millet to medium high heat and when it starts boiling turn the heat down to low and cover the pot. 
  2. After 10-15 minute all the water should be absorbed and the millet will be cooked
  3. Meanwhile chop strawberry and set it aside 
  4. To Serve, spoon millet into a large bowl, add brown sugar, cinnamon, lemon juice, lemon zest and milk (soy, coconut or almond). Mix everything together. Top with fresh  strawberry, honey and fresh mint. FullSizeRender 12.jpgFullSizeRender 7.jpgFullSizeRender.jpg

leek and Sweet Pea Soup

FullSizeRender 4.jpgThere is nothing like a hot soup on a rainy or snowy day. A simple bright soup can make a significant difference in one’s mood. As the weather changes from sunny  and chilly having a soup seems like a logical answer to everything. One of my favorite thing during the winter is coming home and having a hot soup. I love making soups because I personally believe that it is the one thing that anyone can cook, there is little to no chance of messing up a simple soup, but also you can personalize it as much as possible to meet your personality or what you love. In other words there is no way of going wrong when making a simple soup. This soup recipe is from one of my favorite blogger and now author Sara Forte. This is my own take of her version of Herby Leek Pea Soup. As always my modification is made in a way to make it not only healthy, but also vegan friendly. But if you prefer the original recipe you could either get it from her site ( or from the book: The Sprouted Kitchen Bowl and Spoon: Simple and Inspired Wholes Food Recipe to Savor and Share


  • 1 Large Leek, clean, dark green part removed (Use the green part in a salad or another soup stew)
  • 1 can or 2 cups of shelled sweet peas, fresh or frozen
  • 1 cup of vegetable broth
  • 1 ½ tablespoon of curry powder
  • ½ tablespoon of hot curry Powder
  • ½ Tablespoon of grounded cumin
  • ½ tablespoon of coriander
  • 1 ½ tablespoon of cardamom
  • ½ tablespoon of Chinese 5 spices
  • ½ tablespoon of cloves
  • Pinch of salt and pepper
  • Olive oil


  • Parsley
  • Grated vegan Cheese (buy from local Wholes Food) 


  1. In a large cooking pot heat olive oil over medium heat, and sliced leek and Let it saute for 5 minutes until translucent.  Once it is tender add all spices (Curry, cumin, coriander, cardamom, Chinese 5 spices, cloves,salt and pepper). Mix the spice and add vegetable broth. Once you’ve added the vegetable broth let the leek and broth bring it to boil and let it cook for another 10 minutes.
  2. After 10 minutes turn the heat off, let the soup to cool off a little before blending it.
  3. Working in batches, puree soup in a blender. Let it blend until it reache the perfect texture or consistency. Return soup into the pot, season again with either salt and pepper, or other spices as desired. Bring to simmer, thinning soup with more broth if necessary.
  4. Ladle soup into bowl, sprinkly with parsley, grated cheese and croutons.

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Linguine with Caramelized Onions, Spinach and Brussels Sprouts

FullSizeRender 10.jpgThere is something about reading a GOOD book and having to think and analyze certain points or even a simple quote in the book. I am currently on my way to finishing John Steinbeck’s East of Eden, and this morning I was once again awed by the beauty of his writing. The First book I read of Steinbeck was Of Mice and Men, while it was five or six years ago I can still remember certain quotes in the book and still find myself awed at his writing. While I was writing this morning I was embraced by this beautiful quote which I think a lot of us forget sometimes, the fact that we always have a choice; the notion of free choice over evil, a symbolic of optimism that is central to the human condition that we overlook by rendering ourselves as being powerless or lacking a choice.

“But the Hebrew word, the word timshel ‘thou mayest – that gives a choice. It might be the most important word in the world. That says the way is open …….I have no bent toward gods. But I have a new love for that glittering instrument, the human soul. It is lovely and unique thing in the universe. It is always attacked and never destroyed – because ‘thou mayest.”’

This quote made my morning and probably my day; we always have a choice regardless of where you are in life you always have a choice, the choice to do evil or to do good. As Hannah Arendt once wrote no one is completely powerless, which is another central aspect of the human condition, we are never powerless regardless of how powerless or out of control we sometimes feel. 

Getting off that Steinbeck cloud I had a chance today after work to make this quick pasta recipe that only took 45 minutes. This is a simple and quick recipe that anyone can make, the ingredients are simple and health, above all you can either make it vegan or not given the simplicity and flexibility of the recipe 


  • 8 oz fresh Linguine
  • 2 handful of baby Spinach
  • 2 cups of Brussels Sprouts 
  • 1/2 cup parmasean cheese + additional for serving
  • 2 medium red onion, chopped
  • 2 tbs olive oil, divided
  • 1 tablespoon of garlic powder
  • 2 tablespoon of rosemary 
  • salt and pepper 
  • Red wine 


  1. In a large pot add water, oil and salt. Bring it to boil, add pasta. Cook until pasta is al dente. 20-25 minutes. 
  2. In a skillet over medium hear warm 1 tbs olive oil, addd onions, and garlic powder, let it cook for 20 minutes. Stir onion evert now and then for, add little of red wine and water. Let it cook until blonde in colour. Set it aside. 
  3. In another skillet over medium heat add 1 tbs olive oil, add Brussels Sprouts season with salt, pepper, rosemary, and garlic powder. Let it cook for 20 – 25 minutes until golden brown. Once done set it aside. 
  4. In another skillet, add olive oil, when hot add baby spinach, garlic powder, salt and pepper. Sauté spinach until wilted, about 6 minutes. 
  5.  Add the cooked past, Caramelized onion and Brussels Sprout with the baby spinach. Add parmesan cheese until cheese is melted ad the sauce coats the pasta and spinach 

Serve with either white or red wine

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Curry Lentil Cauliflower Soup

FullSizeRender 5.jpgWhat are the fundamental or essential things in your life that reminds you of home? For many travelers or nomads the essential of their live are comfort home food.  The further they travel the more these comfort food absences become apparent. While I am not much of traveler or consider myself a nomad among the many essential in my life or comfort food that remains me of where I was born and raised for the early years of my childhood is lentil. Strange as it maybe, these essential food or comfort food have stories and deeper meaning; they are a part of who we are. Lentil brings me back to third grade in North Sudan; my holder cousin who is a year older than me waiting in line during lunchtime for both of us. While in class I can smell the lentil soup, its always-green lentil. Now, every time I have lentil or cook lentil it brings me back to that early childhood of being 8 years old, in all catholic middle school with my dark blue and white uniform; with my cousin always finishing class before me and waiting in line for both us during lunch time. The essential of our lives are never the big things, many time s they are the simple things, things that we don’t really look at as being potent. However, these essential of fundamental become potent when they are no longer accessible. But as far as we travel we can always remake the essential. What are the essential in your life?

Here is a take on my essential; this is a modification of Angela Liddon The Oh she Gloss Cookbook Indian Lentil-Cauliflower Soup


  • 1-tablespoon olive oil
  • 1 yellow onion
  • 1 tablespoon minced peeled fresh ginger
  • 3 tablespoons hot curry powder
  • 1 ½ tablespoons ground coriander
  • 1 ½ tablespoon cumin
  • 1 ½ tablespoon black pepper
  • ¾ tablespoon salt
  • 3 cups of vegetable broth
  • 1 cup uncooked red lentils  – rinsed and drained
  • 1 medium cauliflower, chopped into bite-size florets
  • 2 mediums size white potato, peeled and diced
  • 2-handful spinach
  • Pepitas seeds 


  1. In a large cooking pot hear the olive oil over medium heat. Add onion, ginger and potato. Salute for 10 minutes until translucent
  2.  Add curry, cumin, coriander, salt and pepper. Saute for another 5 minutes.
  3.  Add both broth and lentil. Bring the mixture to low boil and let it cook for another 20 minutes
  4. Stir in the cauliflower, cover and reduce heat to low medium and let it simmer for another 15 minutes.
  5. Add more spices as desired.
  6. Add spinach and let it cook for another 5 minutes on low heat.
  7.   Serve the soup in a bowl and top with pepitas seeds 

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Binding Bowl


 Inspired by dinner at (Pure Kitchen), I had a chance today to create my first vegetarian bowl; inspire by their creation of the warrior bowl.  I am fascinated by meal bowls, there is something beautiful and eye catching about bowl meals, big, bountiful bowls are all the rage and it’s easy to see why. A simple bowl meal is a creation of beauty and art in itself that catches the attention of everyone. A bowl is arrangement go veggies, and proteins (grains, noodles, quinoa, chickpeas etc….). It is beautiful creation that is made of everything,a little of this and little of that.

This is the perfect meal before a hot yoga class (3 hours before class) or after a good hot yoga class, it is must needed reward that everyone should experience.

1-2 serving


  • 2 cup of white Quinoa
  • 1 cup of Almond
  • 2 tomato
  • 1 or 2 Avocado
  • 3 organic eggs
  • 3 cups of kale leaves


  • 4 tb. s spoon of grounded yellow mustard
  • 1 tbsp. spoon of black mustard seeds
  • 1 tbsp Mexican Chili powder
  • 1 tbsp Cumin
  • 1 cup of Sesame seeds
  • Lime
  • 1 tbsp Turmeric
  • 1/4 Salt and pepper
  • Olive oil
  • 1 cup of vinegar


  1. Quinoa: Add quinoa and water to a medium sauce pan. Bring the mixture to a boil reduce heat and simmer for 10-15 minutes or until the quinoa is translucent and tender.
  2. Drain off excess water and transfer to a bowl.
  3. Add salt, olive oil and pepper toss to coat.
  4. Refrigerate in an airtight contain until ready to use.
  5. My New Roots How to cook Quinoa
  6. Kale Omelette: In a bowl beat the two organic eggs and stir in the kale, salt and pepper.
  7. In a small skillet coated with cooking spray over medium heat cook the eggs mixture for about 3-4 minutes. Flip with a spatula and continue cooking 3-4 minutes. Reduce heat to low and connote cooking for 3-4 minutes or until desired doneness.
  8. Once done set aside or in a bowl
  9. Dressing: In a small bowl add vinegar, olive oil, turmeric pepper, salt, lime, cumin, chill powder black mustard seeds,  ground yellow mustard seeds and sesame seeds. Mix until the density of the dressing is thick. Place in airtight container and refrigerate it.
  10. Leafy greens/kale salad: Chop tomatos to desire shape, kale and avocado. Add olive oil and salt toss to coat.
  11. Assemble the Bowl: In  a simple white bowl or airtight container add in some quinoa, omelette egg, kale salad, avocado and almond. Garnish with black pepper, salt and a french spritz of lime juice.



‘Nice’ Cream Breakfast


I have been obsessed with this stuff lately! It has solved my breakfast dilemma. My breakfasts is consisted, I always have the same thing that can be little boring after a while. My daily breakfast consists of YOSO vegan yogurt (Unsweetened, Vanilla, and Strawberry) toped with chia seeds and other fruits (Banana, strawberry, kiwi etc..). But recently this has changed, after discovering Nice Cream, which I am completely obsessed. It tastes SO delicious and I can’t believe the main ingredient is a banana; with no additional diary, sweeteners or ingredients needed whatsoever. Also, it is a much healthier version of regular ice cream and you can create so many different varieties!, but also it can serve as either a breakfast or late night snack.


  • 1 large ripe banana


  • Knife
  • Cutting board
  • Airtight, freezer-safe container
  • Small food processor
  • Spatula


  1. Start with ripe bananas: They should be sweet and soft.
  2. Peel and chop your bananas into small pieces, it does not matter what shape or size the pieces are in, as long as they are chopped into evenly sized and somewhat small pieces. Put in the bananas in an airtight container or a simple ziplock bag.
  3. Freeze the banana prices for at least 2 hours, or overnight. Ideally overnight.
  4. Blend the frozen banana pieces in a small food processor or powerful blender
  5. Process until bananas look crumbly, then scrap down the sides and keep processing. Repeat this process until banana starts to look like soft serve ice cream. Blend for a few more seconds to aerate the ice cream (If adding any mix-ins, like peanut butter or chocolate chips, this is the moment to do it.)
  6.  You can eat it straight away or put it in a container and back in the freezer, to have the same consistency as regular ice-cream. I prefer eating it right away, particularly if I make it for breakfast
  7. Making a bigger batch: Yes, you can make a bigger batch with more than one banana! Just make sure your food processor is big enough (and powerful enough).

Topping Ideas and Mix-in

  • Coconut flakes
  • Strawberry
  • Kiwi
  • Walnut
  • Chia seeds
  • Spoonful of peanut butter
  • Nutes
  • cinnamon
  • Drizzle of honey
  • Handful of chocolate chips
  • A few almonds
  • Dollop of Nutella
  • Scoop of cookie butter
  • Tablespoon of cocoa powder
  • Half a teaspoon of cinnamon, or cardamom

Makes 2 servings, about 1 cup





Stress Free Granola


IMG_7897.jpgSo I had a very stressful day today and release myself I’ve decided to bake which is something I refuse to do because what I bake never comes out as it supposed to. But today being a very stressful and wanting something sweet that’s vegan so I thought baking would be the right remedy to my stress. Baking being my least of my skills instead of the granola turning into a granola bar it turned into a granola cereal, which is fine because I can still eat it either for breakfast or late night snack.

I love granola bars and cereal because it has many nutritional values; that could help lower your cholesterol and prevent certain chronic diseases.

This is my revised version of Oh She Glow granola with little modification here and there to make it my own.



  • 1 teaspoon pure vanilla extract
  • 2 cups of gluten-free rolled oats
  • 1 cup of steel-coats
  • 1/2-3/4 cup dried cherries (organic)
  • 1/2 cup walnuts, chopped
  • 1/2 cup pepitas seeds
  • 1/2 cup sliced almonds
  • 1 teaspoon coca powder
  • 1 cup cashews
  • 1/4 cups 2 tablespoon raw honey
  • 5 sliced of raw ginger
  • 1/2 cups sliced coconut


  1. Preheat oven to 250F. While the oven is heating up grease a large rectangular baking dish and line with a piece of parchment paper so the bars are easier to lift out.
  2. In a large bowl, combine the gluten oats, steel-oat, coconut, almond, dried cherries, pepitas seeds, coca powder, cashews, and ginger. Thoroughly combine everything.
  3. Place the honey, and vanilla in a small bow and stir well. Then pour the honey and vanilla into the raw ingredients and mix well.
  4. Pour the mixture onto baking pan. Press down until compacted and smooth out until even.
  5. Bake for 20-30 minutes until golden brown. Place dish on a cooling rack for another 10 minutes then carefully slide a knife to loosen the ends and lift out. Then place it on cooling rack for another 10 minutes, and then another 10 more minutes in the freezer. Slice into bars when they are cool.

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It’s Monday, but it’s okay


It’s Monday! But it’s okay. I don’t know about everyone, but I like Mondays; I know a lot of people hate it because that’s when work starts or its time to go back to school, and among others things. Monday should be renamed FUN DAY!!. Regardless of your opinion about Monday here are some things to start the week with, which I think will make your week or at least the transition from weekend to Monday smoothly.

This video is probably one of my favourite music video right now, Sia is an amazing artist and this song and video personifies her amazing talent ability. Based on this song alone, O cannot wait for the album to come out.

This is a simple recipe that I think everyone and anyone can do; even a child. The best part about it is that it is completely vegan and it’s CHEAP!! Which is something I love. Also, it’s great for littler party or gathering; or especially on those days when you are not in the mood for making big lunch, or just lazy. It’s simple, cheap and healthy.


  • 1 chopped tomatoes
  • 3 chopped onion
  • 1 pinch of salt
  • 2 chopped fresh jalapeno pepper
  • Garlic
  • Olive oil
  • Lime
  • ½ tbsp. white vinegar
  • 2 small pita bread or Nachos


  1. In a jar or bowl place the chopped tomatoes, onion, jalapeño, and garlic.
  2. Add the lime, olive oil, and pinch of salt.
  3. Add the 1/2 vinegar, close the jar. Place the salsa in a refrigerator and let it set there over night.
  4. Slice/cut the Pita break in the shape you desire to have. Let it bake in oven for 365 for 3-5 minutes till golden brown – (Bake on the same day as serving the salsa)
  5. Before serving stir everything and serve cold with side of bake pita bread. Bon a appetite


Caribindian Fusion


Yesterday the place I work at had a launch party for their new collection for back to school, I am not supposed to say negative things about the store, but I feel obligated to say this. The new collection is great, and its something I can see myself wearing however, I think the store has bought into the mainstream style instead of being different and distinct from other brands the store new collection is pretty much combination American eagle, forever 21, Urban Outfitter, and Smart Set. Regardless the launch party was pretty good.

I am still continuing with my summer yoga challenge of trying every pose and challenging my ability. I have to say I am pretty impressed with myself, and what I’ve been able to do. Apart from committing to go to yoga once a week, I am also committing to practicing at home. One of my toughest challenges is a headstand but, after many practices I can do supported headstand without the aid of a wall. I have to say headstand is probably one of my favorite poses now; I love playing with this pose. I strongly recommend learning this pose it’s completely worth it!!!

Enough about my life; let talk about food. So I am currently reading Michael Pollan book The Omnivore’s Dilemma. The first part of the book, which where I am currently at explores the urbanization/industrialization of food; corn being the base of this industrialization, and how it became to dominate the American diet. Reading about corn for the last few days made me want make something with it, which brings this really colorful Caribbean and Indian fusion recipe. I call this Caribindian – fusion of Caribbean and Indian.


  • 1 cup of quinoa red and white
  • 1 avocado
  • 1 red bell pepper
  • 1 Corn
  • 1 tbsp. ground black pepper
  • Olive Oil
  • 1 tbsp. cumin
  • 1 tbsp. Za’atar


  1. Cook according to instruction, or in the way you always you. Here is a link on how to cook it if you’ve never done it before Quinoa. Once cooked, spice with salt and oil, and set aside.
  2.         Slice or dice avocado, and red bell pepper.
  3.         In frying panning add olive oil,  avocado, and red bell pepper. Spice with cumin, salt, and za’atar. Cook till golden brown, and then add the corn. Fry for another  5-10 minutes.
  4.         In a bowl mix the quinoa with the fried vegetables, and serve warm.

Makes serving of 2-3.

My Top Five of the Week


Hey guys Happy Sunday! How your Sunday going?

Mine started with going to work, and a customer thinking I am 16 years old. Of course it’s not something new to me because I am used to people mistaking my age pretty much 90% of the time. Before I head to my second job I thought I should blog about my top five of the week.

  1. House of Cards – my professor recommended this show to me and I am addicted. It’s a political drama that’s full of unexpected turns. The cast is just amazing, the acting is done perfect, and even better my favorite character Kevin Spacey is the main character who the show is pretty much revolves around.
  2. Chalkboard Wall – from my previous blog you probably read about me painting my room chalkboard paint
  3. Juicing – why eat your vegetables when you can drink it. I absolutely love juicing.
  4. Listening to music – I was recently at a friend’s house, and they said they never have the chance to just lay in bed and listen to music, which is something we did that day. After thinking about what they said I realized I never do it either. So I decided every day before I go to bed to just lay in bed and listen to music for 30 minutes, not to worry about anything or do anything but just lay there and listen. Yesterday I was listening to Pink Floyd – Dark Side of the moon, which is one of my favorite albums of all time.
  5. Yog



Stir Fry Potatoes and Sauté Swiss Chard


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I hope every Canadian had a great adventurous Canada day. This long weekend was pretty good, full of adventures and fun times. On Canada day instead of going all crazy, and wild like any 20 something girl university student would on days like that; a friend and I went out for Mexican food at Ahora; a really cute, and cool Mexican restaurant. We had some beaver tail on our way home, and watched the fireworks from the roof top of my house; which was a little hard to see because there was a tree blocking our path. Despite it, it was a good Canada day.

Also on this long weekend I had the chance of going to the farmers market on the Byward Market.  I wasn’t able to get a lot of things, but managed to buy some yummy leafy greens, and another plant to add to my garden. I decided to be semi adventurous, and get Swiss chard; which I’ve never tried before, or even cooked. However, to my surprise it actually like it, and managed to create a recipe out of it that could be seen as aside dish, or even a main dish.

The main dish stir fried red potato is a recipe I got from Indian Simmer but, as always I’ve mad some simple modification to the recipe; as always there is a link to the original recipe in guess you want try the original one. For the side dish is an original that’s simple, and not time consuming. The beauty of the side dish is that you could always use different types of leafy greens, and not just Swiss chard such as kale. IMG_1400.JPG