Sexy rooftop monday's be like.....

  • chicken breast - panfried
  • arugula salad topped with sea salt & guacamole
  • chicken & vegetable dumplings - boiled then pan fried 
  • market fresh- handpicked tomatoes
  • + homemade blueberry bitter perrier virgin cocktail....

no words except this was actually divine. 

better. together

Cooking together should be fun, no? It's always better cooking together. You are able to connect with your partner, work together and have fun while doing it! Plus - food always tastes better when you feel accomplished by making it yourselves. Try it out:) Money saver AND it's a pretty fun date night!

Too soon for pumpkin soup?

Although it doesn't feel like fall just yet, the beginning of September always gives me the urge to break out the pumpkin pure from the kitchen cabinet and get cooking! This is my first pumpkin soup of the season & simply put, I'm obsessed. Thank you Vitamix for making my soup addiction possible! ;)

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  • 1.5 cup pumpkin pure
  • 1.5 cup chicken broth (non-salted)
  • 1/2 cup organic coconut milk (1/2 the fat)
  • 1 tsp virgin coconut oil
  • 1/2 cup white onion, chopped (optional: sauté)
  • 1 tbsp cinnamon, ground
  • 1/2 tbsp pumpkin pie spice, ground
  • 1 tbsp coconut sugar
  • black pepper/sea salt, to taste
  • green apple, chopped (optional)


  1. Take out all of your ingredients.
  2. Add coconut milk, chicken broth, pumpkin pure & coconut oil into the Vitamix.
  3. Add the cinnamon, pumpkin pie spice, brown sugar, salt/pepper
  4. Next add onion; either heated up or sautéed in a pan.
  5. Once all ingredients are in the Vitamix, secure the lid and slowly begin to turn up the speed from variables 1 to 10. 
  6. Blend together for 5-8 minutes or until steam begins to escape from the lid.
  7. Garnish with pumpkin seeds and a dash of cinnamon. 


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A Burger In Disguise

Why do hamburger's have to be unhealthy?



I'm always attempting to find a way to make commonly deemed "unhealthy" meals, into healthy ones!

It's exactly that. Anything has the ability to be adapted. Any meal has the ability to make plenty of additions & substitutions. All it really takes is you getting creative and thinking outside of the box with your food!

If you go to a gourmet burger place with your friends but you're worried about consuming a big, greasy, cheesy, unhealthy burger, then change it up! Swap out your greasy beef patty for a veggie or chicken one. Change out the bun for one that's made with whole grains or wrap your burger in lettuce. Skip the cheese and double up on fresh vegetable toppings. Add mustard to your burger instead of mayo.

You shouldn't have to pass up on fun experiences with your friends and family simply because you are "watching what you eat". Yeah, at times it can become annoying, but they're your friends for a reason! They love you and they understand. Plus, it's almost summer so it's on everyone's mind ;)

This is something that has been consistently coming up for me so I thought I should share my experiences. Bottom line - every little bit counts! 

Thanks & healthy hump day ;)

- The Blissful Belly xo


Breakfast or dinner? YOU decide!

Last night was my first experience with “frittata” and it most definitely will not be my last! This dish is the kind of thing you can make with little to no effort. All you need are some fresh veggies, eggs and some seasoning and you are all set to go! From this moment forward I will be experimenting with different types of frittatas much more frequently. Not only is fritatta a great meal for breakfast or dinner, it's even better saved as a snack for school and work so be sure to make lots of extra!! :)



  •  8 free-range eggs
  •  1 cup broccoli, chopped
  • ½ red onion, diced
  • 1 red bell pepper, seeded and chopped
  • 1 tomato, sliced
  • ½ cup spinach, chopped
  • ½ cup mozzarella cheese
  • 1 tbsp. cumin
  • 1/2 cup almond milk
  • + any additional spices


  1. Pre-heat your oven to 425 Fahrenheit.
  2. In a mixing bowl, whisk eggs, almond milk and seasoning together.
  3. Next, lightly line an 8 inch oven safe dish with a layer of coconut oil.
  4. Add all chopped & diced vegetables to the bottom of the dish then pour liquid mixture over the vegetables and sprinkle with cheese.
  5. Transfer the dish into your oven and bake for 30-40 minutes or until the center of the frittata is nice, fluffy and gloden brown.
  6. Allow frittata to cool for a couple of minutes then cut into 6-8 squares.


-the blissful belly xx

ps. special thanks to my sous chef, Ryan. xo

Fiesta Friday's!

Tex-Mex Taco Salad

My personal attempt at bringing the summer-loving, vacation taking, fiesta seeking lady in me into my very own home

yield: 2 servings


  • 12 ounces ground turkey meat
  • 5 cups chopped romaine lettuce
  • 2 cups cherry tomatoes
  • 1/2 cucumber, diced
  • 1 firm-ripe avocado
  • 1 green bell pepper
  • 1 cup chunky salsa
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 2 teaspoons organic coconut oil
  • 1 lime, squeezed
  • 1 cup tortilla taco crisps, for garnish

Optional: cheese, black beans, sour cream


  1. Heat pan or skillet on medium-high heat, remove ground turkey from packaging, then drain excess fat by blotting it with a paper towel
  2. Add two tablespoons of coconut oil to the pan then add in ground turkey. Stir often and add in any desired seasonings (cumin, chili powder)
  3. Pan fry ground turkey until pink has dissipated and meat is fully cooked through. (i prefer mine extra crispy) Remove ground turkey from the element
  4. Place romaine lettuce in a large bowl; top with tomatoes, cucumber, avocado, bell pepper, salsa, tortilla crisps and lastly squeeze with a fresh lime


- the blissful belly


More often than not my weekly lunch trip always seems to involve leaving my office building and bee-lining it straight for Brookfield Plaza in the PATH right outside of Toronto’s Union Station. Time and time again I find myself eager to get to my new favorite lunch location,  Kupfert & Kim. Each time I’m there I try my best to get something different from the menu. Although I am always finding it more and more difficult to deviate from the menu once I’ve found a favorite dish, or in this case, box! Kupfert & Kim sparks my taste buds and my interest for the vegan, gluten-free quick service restaurant, proving the point that “fast food” doesn't have to mean “bad food”. The option to go for a quick, healthy and affordable lunch is always appealing to me!

Thanks for making my Fresh Friday’s so damn tasty!!





brown rice, organic tofu, organic steamed bok choy, non-GMO edamame, pickled carrots, carrots, daikon radish, organic cucumber, organic pea shoots, braised napa cabbage, purple cabbage, organic dulse, shaved almonds, organic chia with almond chili kaffir lime sauce 

Lettuce Wraps

Happy Friday Friends! I have totally dropped-the-ball (as they say) on keeping up with my posts! I really want to be better at this in 2015!

Last night I made an old favorite of mine- I haven't made lettuce wraps in probably a years time, but once I began I quickly remembered why I once loved them so much. Quick, easy and delicious! ps. kind of a cute idea for a date night ;)

Serves: 3


  • 12 ounces lean ground turkey (1 package)
  • 8-10 large romaine lettuce leaves
  • 2 bell peppers, chopped
  • 3 5-inch long carrots, chopped
  • 1/2 cucumber, sliced
  • 1/3 red onion, chopped
  • 2 cups bean sprouts
  • 1 ripe avocado
  • 1/2 cup spicy peanut sauce

Optional: Sriracha sauce or salsa


  • Use a skillet on medium-high heat and add 2 tsp coconut oil and full package of ground turkey. 
  • Mix ground turkey with 1/3 chopped red onion and cook till brown then remove from heat.
  • Rinse, then chop all vegetables individually and place them in separate dishes.
  • In a small bowl, add 1/2 cup of spicy peanut sauce.

Create & enjoy xx

- the blissful belly

Dinner for five

turkey chili, I heart you.


I don't usually cook dinner for my whole family. It's not that I wouldn't love to- it's just because history reminds me that for the majority of time, my family believes that what I'm making is "weird" or something that they wouldn't like to try. (aside from my mom- she tries everything) SURPRISE! Everyone enjoyed my turkey chili recipe, even my dad! (Yay me!)

Lesson learned: Keep trying till they like it… lol

 Serving: 5


  • 2 tbs virgin coconut oil
  • 2 pkg. lean ground turkey
  • 2 celery stalks, chopped
  • 1/2 onion, chopped
  • 1 red pepper, chopped
  • 1 cup red kidney beans, whole
  • 1 ripe tomato, diced
  • 4 carrots, peeled and chopped
  • 1 green onion
  • 2 garlic cloves, pressed
  • 2 tbs ground cumin
  • 1.5 cups tomato chili sauce
  • 1.5 cup organic tomato sauce
  • salt + pepper to taste

Additional: sour cream, cheese, taco chips


In sauce pan 1- add 1 tbsp coconut oil and 2 packages of ground turkey meat and allow it to cook on medium heat. Once the meat is fully cooked through, drain the ground turkey juice and add the 1/5 cups of tomato chili sauce into the saucepan and continue to stir.


In sauce pan 2- Start by adding 1 tbsp of coconut oil. Next add your onion, carrot, celery, pepper, garlic, red kidney beans, and tomato into the saucepan on medium heat. Once the vegetable mixture begins to simmer, add the cumin seasoning and salt and pepper to taste.

Next start to scoop the ground turkey mix into the vegetable saucepan and continue to toss together until both vegetables and ground turkey are sautéed together. 

Finish by heating up some organic tomato sauce in a pot and adding some chopped green onions. Optional to add cheese, taco chips, and sour cream! xoxo


Roasted Balsamic Sweet Potatoes Recipe

   Sweet potatoes are a staple food in my daily diet. I've always loved the taste, and they also help to make me feel more full for longer! I eat them so regularly that I often try to change them up a little bit as an attempt to keep things more interesting! I find this recipe to be a wonderful, unique twist on an original sweet potato recipe!

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2 large sweet potatoes

1.5 tablespoons organic coconut sugar

1/3 cup balsamic vinegar

1 tablespoon coconut oil

1 tablespoon organic coconut butter


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  1. Preheat oven to 400 F.
  2. Peel and chop both sweet potatoes into small cubes
  3. Set a large skillet on medium heat and add 1 tablespoon of coconut oil to the pan
  4. Once the pan heats and coconut oil is melted, add your balsamic vinegar and coconut sugar to the skillet and bring them to a boil until the balsamic becomes a thicker syrup-like consistency (frequent stirring helps this process)
  5. Add your 1 tablespoon of coconut butter to the mix and continue to stir for approximately 8-12 minutes
  6. In your saucepan, add your sweet potatoes and toss, then coat them with the balsamic mixture
  7. Line the bottom of a separate baking sheet with a layer of coconut oil and transfer your sweet potatoes onto the sheet and season with ground black pepper 
  8. Set baking sheet into your oven and bake for 25-30 minutes until tender 
  9. Remove from your oven and drizzle the finished product with some brown sugar
  10. ENJOY xo

Beet Power

Beets- the newest addition to my daily diet. {naturally sweet. antioxidizing. anti-inflammatory. detoxifying. fiber} and delicious, of course. 

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Add the following ingredients on top of your bed of kale and enjoy! xo


  • 1 large beet

  • 1/2 ripe avocado

  • 3 cups red kale

  •  1 grilled chicken breast

  • 3 tbs organic carrot ginger dressing

  • 2 tbs green lime salsa

Happy Sunday xo

S i m p l e -Dinner-

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Everybody should add a little bit of {simplicity} to their lives!

There is nothing better, for me, than come home from work and making a healthy, clean, and easy dinner!

Grill a chicken breast with some seasoning, and add brussel sprouts with coconut oil on the BBQ. Oven roast a few sweet potatoes. Then add some raw cauliflower. Simple and delicious!


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Kelp noodles and asparagus tossed with garlic, pesto, basil, and avocado


What are Kelp noodles?

  • derived from brown seaweed, salt, and water
  • raw food substitute for pasta-no cooking required (although you can warm them if you want)
  • contains fewer than 20 calories per serving
  • no fat, protein, cholesterol, or sugar
  • high in iodine content and minerals
  • bland taste & crunchy in texture





  • 1 package kelp noodles (bought mine at a local organic grocery store- organic garage)
  • 6 asparagus 
  • 1 ripe avocado
  • 1/3 cup fresh organic pesto
  • 2 garlic cloves, crushed
  • 1/2 cup onion, chopped
  • 1/3 cup lemon juice
  • 1/2 cup packed basil leaves, chopped
  • salt and pepper to taste 


  1. Rinse off kelp noodles and pat to dry
  2. OPTIONAL: Fill a pot with hot water and allow the noodles to soak for 10 minutes (I did this because I found the kelp noodles to be too hard and crunchy for my liking)
  3. Drain water and cut kelp noodles with a sharp bladed knife or kitchen scissors in order to separate the kelp strands
  4. Using a blender or food processor begin to pulse all ingredients [except for the kelp noodles] to create the sauce until it becomes creamy and/or smooth 
  5. Toss kelp noodles together in a bowl with fresh sauce and serve



The Easter Bunny was here...

And left me some {carrot-sweet potato} paleo mash!

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This carrot sweet potato mash is a great alternative side dish to the traditional "white" mashed potatoes for Easter, Christmas, and Thanksgiving festivities!

Serving: 4


  • 2 medium sweet potatoes, peeled and cut into 4 quarters  
  • 3 carrots, peeled and cut into 1-inch pieces
  • 1/2 white onion, diced
  • 2 tablespoons organic coconut oil
  • 2 tablespoons organic local honey
  • 1 tablespoon coconut sugar
  • 1 tablespoon ground cinnamon

Additions: nutmeg, walnuts, applesauce, and brown sugar. To create a more creamy "mashed potato" consistency add 1/4 cup of almond or coconut milk. 


  1. Place the carrots, sweet potatoes, onion, and coconut oil into a large pot filled with water.
  2. Cover the saucepan with a lid and allow the water to boil on medium heat until the vegetables are tender and can be pierced through easily with a fork. (mine took 25 minutes)
  3. Drain the water from the pot and add honey, coconut sugar, and ground cinnamon into the same pot.
  4. Use a potato masher to mash all of the ingredients together.
  5. Use a spoon to transport the carrot sweet potato mash from the pot onto a serving plate or tray.
  6. Season to taste as necessary.
  7. Serve warm.


Happy Easter :)




-Fluffy Vegetable Quinoa Recipe-

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Did You Know?

  • 1 cup cooked Quinoa (185 grams) contains 8.14 grams of protein
  • 1 cup dry quinoa = 3 cups cooked quinoa (WOW!)
  •  Quinoa is a gluten-free whole grain


  • 1 cup quinoa
  • 1 cup water
  • 1 cup chicken broth (adds flavour)
  • 1/2 onion
  • 1 red pepper
  • 1 cube garlic
  • 2 celery sticks
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp cayenne pepper
  • 4 tbsp soya sauce, reduced salt
  • 2 tsp coconut oil
  • lemon, squeezed

In Pot:

  • Rinse quinoa off with water in a separate bowl or strainer and drain liquid
  • Boil 1 cup water with a pinch of salt + 1 cup of chicken broth + 1 tsp of coconut oil
  • Add 1 cup quinoa to simmering water and cover with a lid
  • Allow to simmer for 15-20 minutes on medium heat (level 3 out of 6 on my stove)
  • Once the quinoa is fully cooked (the liquid has all been absorbed and quinoa is light and fluffy) take the the cooked quinoa off of the heat and allow it to sit for 5 minutes in the pot with the lid covered

In a Saucepan:

  • In a saucepan drizzle a teaspoon of coconut oil to coat the pan on medium - high heat
  • Toss the onion, garlic, celery, peppers, and cooked quinoa together in the pan
  • Add extra soya sauce or seasoning when necessary (I added some additional lemon juice, cayenne pepper, and garlic)

Serve in a bowl as a full meal or as a delicious side dish and enjoy!!