Monthly Archives: February 2016


Lets cut straight to the chase… pregnancy cravings are like no other cravings I have ever had before. It’s not like your normal food pull, it’s a can’t think, can’t sleep, can’t do anything until you eat it. Luckily I haven’t had too weird ones so far- but there’s still time.

Let’s re-cap. So far the past 6 months I’ve had a real hankering for:

  • Bacon cheese burgers- that lasted about 2 weeks;
  • Salted ruffle chips- that lasted a week or so;
  • Toasted bagels with butter- that lasted those first few months;
  • Mandarine oranges every day all day for the month of December;
  • Cucumber avocado sushi-that lasted for quite a few months;
  • Chickpeas- plain with a little salt, in salad, mashed with avocado, in pasta…;
  • Boom chica pop- Still in regular rotation;
  • Post dinner dark chocolate squares;
  • Amy’s gluten free, vegan bean and rice burrito’s- literally every day for about a month; and finally
  • Green smoothies- kale, banana, cinnamon, hemp hearts, chia seeds, nut butter and almond milk- So good!;
  • Eggs and Bacon- so many eggs on toast with crispy bacon!

I’m still deep deep in the eggs and bacon phase so tonights dinner needed a little bit of both! The man friend couldn’t tolerate another breakfast for dinner so I had to get creative…

Dairy free Pasta Carbonara 

1 small-medium onion diced

2 cloves of garlic smashed but kept whole

4 slices of bacon chopped up

1/4 cup chopped parsley

2 whole eggs and 1 egg yoke whisked with salt and pepper

1 package of brown rice pasta

Salt and Pepper to taste

Put a big pot of water on the stove and bring to boil- add pasta.

While pasta is cooking, fry up the onions, bacon and garlic together until crispy- throw out the garlic cloves.


Once the pasta is cooked toss in the bacon onion mixture and then stir in the whisked egg mixture. Stir rapidly until noodles are coated. Add in chopped parsley, salt and pepper to taste and you’re done! So easy, so delicious!!

I love that it has a creamy decadent feel to it without using cream, butter and cheese- bonus!


We are not doing dairy in our house at the moment, but if you’re not against a little dairy some shredded parm would be a really yummy addition to this meal.

Hope you enjoy it as much as we did 🙂

Now i’m off to enjoy my post dinner dark chocolate treatie. Have a great night!





A winter classic

Hello Hello. Hope everyone had a great weekend.

We were very productive over here- cleaned out our storage locker and got rid of about 2 truck loads of stuff (thank you Salvation Army).

Apparently this is called nesting. If i’m already nesting, my poor poor partner is really in for it seeing as we still have 4 months to go! Pray for him.

Any who. I just wanted to pop in and share a classic rainy/snowy/cold day recipe with you lovely people.

Chilli and Corn Bread



1 pound of ground turkey (sub any ground meat)

2 stalks of celery (chopped)

2 carrots (chopped)

1 onion (diced)

2 cups of sliced mushrooms

1 large can of diced tomatoes

2 tbsp chilli powder

2 tbsp nut butter (peanut butter, almond butter or even tahini works)

1 tbsp cumin

1.5 tsp garlic powder

1 tsp salt

Saute vegetables in a large pot for a few minutes (5 ish). Add in ground turkey and cooke until meat is fully cooked. Add in tomatoes, chilli powder, cumin, garlic powder, nut butter and salt. Turn down heat and let simmer. That’s it.

As you can see I don’t put beans in my chilli. To each their own. I just choose not to put it in my chilli, if you desire throw some beans on in (kidney beans would be great).

Now onto my favourite part of the meal- the bread! I’m all about the carbs these days.


Corn Bread

2 cups cornmeal

1 3/4 cups almond milk

1 tbsp apple cider vinegar

1-2 tbsp maple syrup (depending on how sweet you like it)

1 tbsp butter (I used soy free vegan butter)

1 tsp baking soda

2 tsp baking powder

1 egg

pinch of salt.

Pre heat oven to 400. Mix together the almond milk, apple cider vinegar, maple syrup and egg. In another bowl combine the dry ingredients. Combine. Once the oven is pre-heated add the butter to your circular baking dish and throw in the oven for about 1 minute to melt and coat the bottom of the pan. Remove pan from the oven and add in corn bread mixture. Cook for 25-30 mins and then enjoy.

I personally like slathering my bread in a little more vegan butter fresh out of the oven- SO GOOD!!




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