rice bowl – Indian inspired

Rice bowls and Buddha bowls are widely popular right now, and it’s no wonder why – they are usually loaded with delicious ingredients and really hit the spot when you’re hungry.

load up on fresh ingredients!

Be sure to make extra if you want leftovers for lunches the next day!

Start with a cuisine you’re craving and create your toppings around that. For example, this bowl was Indian inspired so we used lentils (think daal) and spices such as cumin and turmeric. If you were going with an Asian flare, you could use soy, garlic, ginger, and green onions. Mediterranean could look like olives, oregano, dill, honey, lemon, and feta. You get the drift!

Indian Inspired Rice Bowl; garlicky lemon green beans, quick lentil daal, saucey black beans, shredded raw carrots, cilantro & lemon wedges

*If you like heat, you can add a pinch of cayenne or fresh red chilies. I did not include it because of my little ones.

makes about 4 servings

garlicky lemon green beans

  • ~500g green beans
  • 1 large garlic clove
  • juice from 1/2 lemon
  • a pinch of salt
  • 1 tbsp cooking oil (I use grape seed oil)
  1. Wash and clean green beans. Roughly slice them on a diagonal angle.
  2. Finely chop garlic.
  3. In a pan over medium heat, add oil and garlic. Once it is fragrant, add chopped beans and sauté, about 2-3 minutes, just until tender but still has a bite (not soggy).
  4. Remove from heat and sprinkle with salt and toss with lemon juice.

quick lentil daal

  • 1 1/2 cup dry red lentils
  • 1 tsp turmeric
  • 1/2 tsp coriander
  • water
  • a pinch of salt
  1. Rinse lentils.
  2. Put lentils in a pot and fill with just enough water that it covers the lentils by 1″. Put the lid on.
  3. Bring lentils to a boil then reduce heat to low, cooking until semi-tender (about 3-5 min).
  4. Add spices and salt, stir well then put the lid back on and simmer another 3 minutes. If it seems too watery, you can simmer with the lid off for a little longer – just keep an eye on it so the bottom doesn’t burn.

saucey black beans

  • ~1 1/2 cup cooked black beans
  • 1 large tomato
  • 1 small onion (either red or yellow is fine)
  • 1/2 tsp cumin
  • 1 tbsp finely chopped fresh ginger
  • 1 tbsp cooking oil (I use grape-seed oil)
  1. Dice the onion. Roughly chop the tomato (keeping the juicy seeds).
  2. In a large non-stick pan, heat oil on medium – high.
  3. Add ginger, onion, and cumin. Sauté until fragrant.
  4. Add black beans and tomato and cook until everything comes together, about 3-5 minutes.


  1. Cook up your favourite rice (we used a mix of short and long grain white rice, and red rice). Follow instructions on the rice package, but in general it’s 1:1 for rice to water ratio. In a covered pot, bring it to boil then turn down to simmer until water is all absorbed.

shredded carrots: wash and peel 2 carrots, then use a grater to shred them.

cilantro & lemon wedges: for final garnish

How to serve:

Place every item in a different bowl or serving dish. Place rice at the bottom of your bowl and top it with desired toppings, mix it all up and enjoy! Or, if you like things separate (like my kids sometimes do) – enjoy each one separately. ENJOY!


lemon curd


Doesn’t this gorgeous lemon colour just say Spring?! It’s like the sunshine! With Easter coming up this weekend, make ahead dessert is a great way to prep. Lemon curd is super easy and keeps in the fridge for several days. Spoon it onto anything like mixed fruit, plain yogurt, or a slice of sponge cake. It makes an every day thing just a little more special.

what you need:

  • 2 or 3 large lemons
    • 3/4 cup fresh lemon juice
    • 1 1/2 tbsp lemon zest
  • 1/4 cup unsalted butter
  • 1/4 tsp salt
  • 1 cup sugar
  • 3 large eggs

what to do:

  1. Thoroughly wash lemons.
  2. Using a microplane, zest the lemon (avoid white pith) until you have about 1 1/2 tbsp zest. Set aside.
  3. Cut lemon in half and juice until you get 3/4 cup.
  4. In a heavy saucepan, whisk sugar, lemon juice and eggs over medium heat. Whisk until thickened (when it coats the whisk) – about 8-10 minutes.
  5. Remove from heat and add zest and butter and salt. Whisk until butter is melted.
  6. Pour through a fine strainer to remove random egg bits and zest.
  7. Store in airtight container in refrigerator.
  8. Serve cold with fruit, cake, yogurt, or even dip cookies in it…ENJOY!

caesar kale

I love a good tangy caesar salad dressing – and yesterday I discovered so does my 6-year old! Piepie even took some leftovers in her school lunch today, and we threw in some chickpeas and cucumbers to make it a little heartier. Definitely a win!DSC_0353

Kale is a great substitute to romaine lettuce because it holds up to the dressing, you can enjoy it a few hours later or even the next day.  It also has a lot more nutrients, such as Vitamin K (in general, the darker green the leaf, the better).

caesar kale:

tangy caesar dressingDSC_0351

  • juice of 2 lemons, zest of 1 lemon
  • equal amount of light tasting oil (e.g. grape seed oil) to your lemon juice
    • you can always add more oil if you feel it’s too tangy / sour
  • 1 small clove of garlic, grated
  • 1 tsp Worcestershire sauce
  • 1/3 cup finely grated fresh parmesan
  • 1 tbsp dijon mustard
  • a pinch of salt and pepper
  • shaved parmesan for garnish

Combine dressing ingredients in a mason jar and shake vigourously. Taste and adjust if needed! I recommend taking a kale leaf to dip and taste – sometimes the dressing on the spoon on it’s own is intense but it’s different with the vegetables.

  • Remove kale leaves from stem and wash thoroughly. Tear into small bite size pieces.
  • Toss in a large bowl with dressing, allow to sit for at least 10 minutes before serving. Overnight works too!
  • When you are ready to serve, top with crusty croutons and shaved parmesan. ENJOY!

Tabata 101

If you’re a busy mom and you haven’t tried Tabata… you’re missing out!! This is an awesome way to get your cardio and strength training in all at once, it only takes 20 minutes, and all you need is you! (Well you do need the app or a stopwatch for timing yourself).

tabata 101.png

Basically in a traditional Tabata workout there are 4 rounds of 8 repetitions of an exercise.  Each rep lasts 20 seconds, with a 10 sec break between reps, and 60 sec break between rounds. Do as many reps as you can safely in the 20 secs. Below is an example of what your Tabata workout could be:


ROUND 1 – burpees

  • 20 secs – burpees
  • 10 secs – rest
  • repeat above 7 more times
  • 1 min rest

ROUND 2 – squats

  • 20 secs – squats
  • 10 secs – rest
  • repeat above 7 more times
  • 1 min rest

ROUND 3 – V-sits

  • 20 secs – V-sits
  • 10 secs – rest
  • repeat above 7 more times
  • 1 min rest

ROUND 4 – Lunges

  • 20 secs – lunges
  • 10 secs – rest
  • repeat above 7 more times
  • 1 min rest

As you can see, the traditional method can be very hard to push through 8 reps of one exercise, especially if they are really difficult (like the burpees!). It also limits your workout to only 4 exercises, so you have to choose ones that are pretty challenging to actually get a full body workout in.

What I teach in my fusion classes (YOGATA) and do regularly on my own is a modified version of Tabata. Instead of one exercise per round, we alternate 2 different exercises, therefore getting 8 different exercises. It’s definitely more achievable and still gives you that feel good muscle burn! Remember, you want to do as many reps as you can safely in the 20 seconds.

Below is an example of what your modified Tabata workout could be:

ROUND 1 – burpees & squats

  • 20 secs – burpees
  • 10 secs – rest
  • 20 secs – squats
  • 10 secs – rest
  • repeat above 4 more times
  • 1 min rest

ROUND 2 – V-sits and lunges

  • 20 secs – V-sits
  • 10 secs – rest
  • 20 secs – lunges
  • 10 secs – rest
  • repeat above 4 more times
  • 1 min rest

ROUND 3 – planks and swimming (active shalabhasana)

  • 20 secs – plank
  • 10 secs – rest
  • 20 secs – swimming
  • 10 secs – rest
  • repeat above 4 more times
  • 1 min rest

ROUND 4 – push ups and high knees (run on the spot, knees up high)

  • 20 secs – push ups
  • 10 secs – rest
  • 20 secs – high knees
  • 10 secs – rest
  • repeat above 4 more times
  • 1 min rest

I can guarantee if you push yourself during all your reps, you will sweat and feel all your muscles working. If you have time – try to sandwich your workout with yoga. Begin with a short yoga flow (pick any short 5-15 min flow) and end with a good 5-10 min flow. Happy TABATA-ing!


cut off your crusts


don’t throw away the odds and ends of your bread!

You know how the ends of bread loaves and crusts get the shaft? Don’t throw them out, they can be repurposed into a tasty after school snack or croutons for your next salad! Or blend them up and use them as breadcrumbs. They keep really well in a zip locked bag in your freezer, so don’t be afraid to stock up.

On the weekend my husband made these incredible homemade burgers (filled with oozing sharp cheddar…yum!) and instead of breadcrumbs he used a couple of slices of our breakfast grain bread. To my dismay, he cut the crusts off and put them in our compost! It truly hurt my heart that I couldn’t save them. In his defence, we were running a bit late that day and hangry kids were making him hurry.

I am totally that mom who forces her kids to eat their crusts. Piepie and Boss have always known they can’t get away with leaving their crusts, so one of their favourite things to do is ask us to cut the crust off their toast so that they can dip it in their milk. However, sometimes Piepie will still ask “do I have to eat the crusts?” and my answer is always yes.  But now I may cut it off for her on occasion and save them for this special treat.

So here’s what you do:

Beavertail Crunch Sticks

if you’re a fan of Beavertails, you’ll love these! hello, killaloe sunrise!
  1. Melt unsalted butter and brush generously over your crusts.
  2. Mix 2 parts sugar to 1 part cinnamon (I would use 1 tsp cinnamon to start, it really depends on how many sticks you’re making).
  3. Toss buttered crusts with cinnamon mixture.DSC_0341
  4. Place crusts in a single layer on a baking sheet lined with parchment paper.
  5. Bake at 375 F for 8 min or until golden brown, flipping crusts once.
  6. Sprinkle a little more cinnamon mixture over top when they are hot out of the oven. A little squeeze of lemon on top optional.
  7. Plate and ENJOY!

*even if you make these ahead, they are great at room temperature and super crunchy.

Garlic Cheese Sticks

savoury goodness
  1. Melt unsalted butter with 1 clove finely chopped garlic.
  2. Grate some cheese (sharp cheddar or Parmesan).
  3. Brush garlic butter generously over crusts.
  4. Lay crusts in a single layer on a baking sheet lined with parchment paper.
  5. Lay grated cheese on top (push gently to make sure it sticks to the buttered crust).CSC_0349
  6. Bake at 375 F for 5 min then switch to broil on high for another 2 min (bubbly golden cheese on top).
  7. Plate and ENJOY!

*These are great as croutons for salad and soups. You can make these ahead of time and store in an airtight container for later use.