Veggie-Packed Peanut Noodle Stir Fry

veggie packed peanut chicken noodle stir fry

Veggie-Packed Peanut Noodle Stir Fry

  • Servings: 4
  • Difficulty: easy
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  • 2 organic free-range boneless, skinless chicken breasts, sliced thin
  • 1 Tbsp avocado oil
  • 2 cloves garlic, minced
  • ½ yellow onion, diced
  • 2 large carrots, peeled and chopped
  • 2 bell peppers, sliced
  • 1 head broccoli, broken into florets
  • 1 cup chopped Cremini mushrooms
  • 1 cup Chinese cabbage, chopped
  • 1 package fat rice noodles
  • Sauce:

  • ¼ cup coconut aminos
  • ½ cup natural peanut butter
  • 1 tsp sesame oil
  • 2 cloves garlic, minced
  • pinch red pepper flakes
  • 1 Tbsp raw honey
  • 1 cup unsweetened cashew milk
  • Garnishes:

  • chopped green onion
  • everything bagel seasoning
  • chopped cilantro
  • lime wedges
  • peanuts


  1. Heat a large non-stick pan over medium heat. Once hot, add your chicken breasts and cook until they’re fully cooked.
  2. Drain the chicken, remove from the pan and set aside.
  3. Meanwhile, prep the rice noodles according to the package.
  4. Heat the avocado oil in the same pan over medium heat. Once hot, add in the garlic and cook while stirring for about 30 seconds.
  5. Add in the onions and cook while stirring until the onions are soft (about 3 more minutes).
  6. Add in the carrots, peppers, and broccoli and cook for about 7 minutes, stirring occasionally.
  7. Add in the mushrooms and cabbage and cook for another 3-5 minutes, until everything is tender.
  8. Add the chicken, noodles, and sauce to the pan and stir to evenly combine.
  9. Bring the sauce to a simmer and cook for another minute.
  10. Remove from heat and serve topped with the garnishes. Enjoy!


Dairy Free Turkey Pesto Quesadilla AKA The Ultimate Adult Quesadilla

turkey pesto quesadilla 1

Napoleon, make yourself a dang quesadilla!!!

I don’t think Napoleon’s grandma had this quesadilla in mind when she said that, but she should’ve because this is basically the best quesadilla of all time andddd it’s cheeseless so all my dairy-free peeps out there can rejoice right now! The flavor combo in here is a party in yo mouth in every bite, not to mention all the nutrients you’re getting. You’ve got your complex carbs, grains, leafy greens, lean protein, healthy fats, and so much more. Talk about a complete meal, y’all.

I shall dub this the ultimate adult quesadilla.

So all the stuffings for this here quesadilla would taste delicious on their own in a bowl, but there’s just something magical about squishing it all between two delicious, crispy, warm tortillas that gives it that extra oomph, ya know? And who woulda thunk pesto would taste so good in a quesadilla!? But really pesto on anything tastes good so really not that surprised.

OK now I’m just rambling because hungry so I’m gonna go eat one of these right now. Who’s with me?


Dairy Free Turkey Pesto Quesadilla AKA The Ultimate Adult Quesadilla

  • Servings: 6 half or 3 whole quesadillas
  • Difficulty: easy
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  1. Heat a large skillet over medium heat. Once it’s hot, add your ground turkey and cook, while stirring occasionally, until it’s fully cooked throughout. Drain and set aside.
  2. Clean your skillet out and heat it again over medium heat. Add the coconut oil and sweet potato. Cook, while stirring occasionally, until the sweet potato is just about tender (about 5-7 minutes).
  3. Add the chopped kale to the sweet potato and cook while stirring until the kale is wilted and the sweet potato is tender (1-2 minutes more).
  4. Remove from heat and set aside.
  5. Decide whether you want to make half-quesadillas or whole quesadillas and divide your ingredients accordingly. Start by spreading the pesto on the tortilla then add the ground turkey, sweet potato, and kale. Fold over the other half of the tortilla (if you’re making halves) or place another tortilla on top and press down to make it stick.
  6. Clean out your skillet and heat it over medium-low heat.
  7. Add one quesadilla to the skillet and cook until slightly browned on one side (about 45 seconds), then flip and repeat on the other side.
  8. Repeat for the remaining quesadillas.
  9. Once all quesadillas have been cooked, slice them and serve. Enjoy!

Lazy Healthified Cabbage Roll Bowl

Lazy Healthified Cabbage Rolls

This recipe goes out to all of you cabbage roll lovers out there who are a bit intimidated by (or are just plain too lazy to make) actual cabbage rolls but love the taste.

I still remember the first cabbage roll I ever had. My boyfriend’s Grandma made it (every time I have a cabbage roll, I think of her because they were one of her staples) and I was blown away by it. SO FREAKIN’ GOOD how had I never had one of these before!? All that meaty flavorful goodness wrapped up in a delicious cooked cabbage wrap?! What. A. Concept.

Now I had always been intimidated by cabbage rolls (TBH I’ve never actually made the real version myself) but I’m always craving them.

Enter: this recipe.

I knew what should be in the cabbage roll and I knew what it should taste like but I was just way too lazy to try to make it on my own. SO I created a cabbage roll stir fry, if you will. And oh man is it good.


And besides bein’ tasty, this scrumptious meal is a nice hearty way of getting in your protein, veggies, and carbs, all in one simple dish! Sound good to you? Plus you can make loads of it on Sunday and then eat those leftovers all week long because it’s just as good the second, third, fourth AND fifth times you eat it. So basically what I’m trying to say here is you’re welcome and ENJOY!!!!!

Lazy Healthified Cabbage Roll Bowl

  • Servings: 4-6
  • Difficulty: easy
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  • 1 lb. lean organic ground turkey
  • 1 Tbsp avocado oil
  • 2 cloves garlic, minced
  • 1 small yellow onion, diced
  • 1 green pepper, diced
  • 2 Tbsp diced jalapeno pepper
  • 1 ½ cups bone broth
  • ½ cup water
  • 1 cup tomato sauce
  • 1 cup diced tomato
  • ¼ cup raisins
  • salt and pepper to taste
  • 1 head cabbage, chopped and core removed
  • 1 cup brown rice
  • Chopped green onions to garnish


  1. Heat a dutch oven or large pot over medium heat. Add avocado oil.
  2. Meanwhile, add 1 ½ cups water and your rice to a pot and bring to a boil. Reduce heat to a simmer, cover, and cook until the rice absorbs all the water. Remove from heat and let sit covered for another 5 minutes.
  3. Once avocado oil is hot, add the ground turkey and stir while cooking until it’s cooked throughout.
  4. Add the garlic, onion, green pepper, and jalapeno pepper and saute while stirring for about a minute.
  5. Add the bone broth, water, tomato sauce, diced tomatoes, raisins, salt, and pepper. Cover, reduce heat to low, and simmer for about 25 minutes.
  6. Add the cabbage and cook until tender (about 5 minutes).
  7. Once the cabbage is tender, remove from the heat and serve over rice with green onions for garnish. Enjoy!

THE BEST Grain, Nut, and Dairy Free Tortillas

Cassava Flour Tortillas

Okay. So I recently made a discovery in the food world and I’m absolutely OBSESSED. If you read my post about cauliflower gnocchi, you already know BUT just in case you missed that one I’ll tell ya again:


It’s truly life changing. It’s grain, nut, and gluten free, totally plant based, can be subbed in a 1:1 ratio for wheat flour, AND (the best part) it has the same consistency as actual flour! So it’s perfect for pretty much everything from breads to cakes to pasta and so much more which I will for sure be posting many recipes for.

I’ve been using Otto’s Naturals Cassava Flour which is certified gluten-free and non-GMO anddddd it’s super easy to order online (free shipping on errythang 🙌🏻) because cassava flour is actually lowkey so hard to find in stores here in Canada. So very thankful for Otto’s Naturals.

Okay, now for these tortillas. All I have to say is….


Literally I fed them to my boyfriend and he likes them even more than corn and flour tortillas ANDDD they’re so easy to make. Sound good? Okay now get to the tortilla making! Personally I’m about to make about 100 of these bad boys and freeze them so I always have them on hand.

Have an amazing day my peeps!

THE BEST Grain, Nut, and Dairy Free Tortillas

  • Servings: 6 medium-sized tortillas
  • Difficulty: easy
  • Print


  • 1 cup Otto’s Naturals Cassava Flour
  • ½ tsp cumin
  • ½ tsp salt
  • 2 Tbsp organic avocado oil
  • 2/3 cup cold water
  • I HIGHLY recommend parchment paper for rolling the tortillas


  1. In a food processor, add the cassava flour, salt, and cumin and pulse a few times to combine.
  2. Turn the food processor on and drizzle in the avocado oil. The batter will still be fairly grainy at this point, don’t worry.
  3. Turn the food processor on again and drizzle in the cold water.
  4. Turn off the food processor and scrape down the sides to ensure everything is fully mixed.
  5. Transfer the batter to a clean surface, roll into a ball, and cut into 6 equal pieces.
  6. Using parchment paper and a little sprinkle of extra cassava flour, roll out your tortillas until they’re about 6 inches in diameter. Meanwhile, heat up a skillet on about med-high heat.
  7. Once the skillet is hot, flip a tortilla onto it and allow it to cook for about 30-45 seconds per side. Transfer to a plate and allow it to cool in the open before covering.
  8. Repeat step 7 until each tortilla is cooked and enjoy! I store my tortillas in the fridge for up to 5 days. You can also freeze them.







My Journey to Sourdough-dom

Sourdough starter 2

I’m going to preface this post by saying that I generally try to steer clear of breads and pastas as they are usually quite processed and can contain loads of sugars, oils, and preservatives. BUT, boyfriend is now entering another hockey season and needs more carbs than ever so I’ve looked up the healthiest sources of carbs and I’m excited to announce that we’ll be experimenting with our very own sourdough starter to make sourdough bread!

So without further ado, I’d like to introduce you to our sourdough baby, Sour P. (you can see his picture above) and he’s been quite the handful (not really), but we love him and feed him every day. And oh baby it’s going to be worth it. I don’t have my own recipe for a sourdough starter as I’m a complete and total bread noob, so I followed Joshua Weissman’s youtube video called “The Ultimate Sourdough Starter Guide.” It was SUPER easy to follow and our sourdough starter is cute as a button and rising every day.

Initially I thought I could just make a sourdough starter and leave it to use whenever I wanted to, but turns out you actually have to feed your starter new flour and water every day. It’s fun though, it’s just like having a baby (okay so maybe taking 5 minutes out of the day to add more flour isn’t close to having a baby, but I’m going to keep pretending because I enjoy it).

Anyways, let me get into the reasons why I chose sourdough bread, AKA the health benefits.

So Bailey, tell me why I should eat sourdough bread. Isn’t it just like any other bread?


Sourdough bread is super cool because unlike other breads which are made with sugars, oils, preservatives, and baker’s (dead) yeast, sourdough bread is made with live yeast which causes the bread to rise due to the production of gas as the grains ferment. The live yeast also gives it the distinct flavor (usually) without any oils or sugars andddd helps it stay fresher longer without the use of preservatives! Can you say superbread or what?! Sour P. is basically a miracle worker.

Oh, and not to mention sourdough bread is mouth-wateringly yummy. Seriously, who doesn’t love a good fresh slice of warm sourdough? I’ll tell ya who. NOBODY EVER.

Another thing that makes sourdough bread stand above the rest is its ability to allow your body to absorb more minerals from the bread. Most breads (unless they’re completely and totally bleached out and processed) contain loads of vitamins and minerals. However, due to the presence of phytic acid (which binds to nutrients in bread rendering them unavailable for the body to then absorb them) in non-sourdough loaves, your body isn’t actually able to absorb most of those nutrients and therefore it doesn’t reap the benefits of the bread. Sourdough, on the other hand, contains lactic acid bacteria which is produced during the fermentation process and helps destroy the phytic acid in the bread. This means your body absorbs more minerals from the sourdough bread, thus making it more nutritious than the other breads.

Sourdough Bread: 2

Other Breads: 0

And although there are plenty of other benefits which make sourdough bread desirable to me, the final reason I chose to succumb to its magical powers is due to its ease of digestability and gut health benefits.

As someone who suffers from gut issues, I can tell you first hand that bloating, stomach cramps, bathroom ISSUES (aka the diarrhea), among other things are not fun and are definitely enough to keep me away from certain foods (most of the time). BUT the fact that sourdough bread could not hurt my stomach and even potentially benefit it?? Yeah, I’m game for that.

So during the fermentation process of the sourdough starter, prebiotics and probiotics are produced which makes the bread more easily digested by the body. For those of you who are unaware of what the precious and oh so wonderful prebiotics and probiotics are, prebiotics are fibers which can’t be digested by the body that go on to feed all the good bacteria in your gut. Probiotics, on the other hand, are the actual good bacteria found in certain foods (like fermented foods like sourdough bread) and supplements. Prebiotics are necessary to feed the probiotics which help to maintain a healthy gut environment.

The fermentation process of sourdough bread yet again works its magical gut-benefiting powers by exponentially decreasing the gluten content of bread (say whaaaaaa?!). It basically is gluten free, however there’s no actual way to determine the variable amount of potential gluten in each loaf (since they’re all slightly different) so it isn’t certified gluten free, just know that there’s basically no gluten in there. And for those of you who have heard of gluten but don’t actually really know what it is, gluten is a sneaky little protein found in some grains which can cause digestive issues if you are sensitive or allergic to it (which many people are, even if they may not know it) so the fact that there is little to no gluten makes me all for the sourdough.

SO, bottom line is although I generally try to avoid processed grains, I’m giving homemade sourdough bread a go because I can actually control what’s going in it and all the things I listed above.


I’ve attempted my first loaf, even though much of my bread proofing material has yet to arrive in the mail and although it was tasty, it was by far not even close to perfection. So I’ll keep you guys posted as to my bread making progress and how my body is feeling once I introduce more of it into my diet after not having had bread for a while. Wish me luck and feel free to join me on my journey to sourdough-dom! We can all share stories about our little baby sourdough children as they grow and flourish into beautiful sourdough adult loaves.