Food on Repeat

Good Good Friday morning, everyone! Let’s get to the food. 🙂

One night I had scrambled tofu when I had no eggs and half a package of tofu to use up. Hummus toast and veggies were involved, too.

Super creamy oatmeal with yummy toppings, and chocolate. 🙂

A delicious coconut flour and almond meal chocolate mug cake was devoured for dessert one night, topped with peanut butter Greek yogurt. Heavenly! This paleo recipe involved the following ingredients, mixed together and microwaved for 2 minutes.

PS: I apologize for the terrible name. How do people name recipes? If I were naming recipes, it would always be as lame as this one.

Delicious-est Coconut and Almond Mug Cake

  • 1.5 tbsp. coconut flour
  • 1.5 tbsp. almond flour
  • 2 tbsp. coconut oil OR applesauce (I used applesauce and it had a light apple flavour)
  • 2 tbsp. cocoa powder
  • 2 tbsp. maple syrup OR honey (I will cut down to 1 tbsp. next time)
  • 1 egg
  • 1/2 tsp vanilla extract
  • sprinkle salt
  • sprinkle cinnamon

There are many more mug cake recipes if you check out my recipe page here.

More oatmeal! Banana oats topped with chocolate, granola, nut butter.

Sandwiches never disappoint me! This one was made with grilled zucchini, mushrooms, and peppers, along with hummus and a big bowl of butternut squash soup.

These pancakes were absolutely amazing and I will definitely be repeating the recipe.

Fluffy Coconut Flour Pancakes and Maple Raspberries

Serves 1 (3 pancakes)


  • 2 tbsp. coconut flour
  • 1/8 tsp baking soda
  • 1 tbsp. natural nut butter (almond, peanut, sunflower)
  • 1 egg
  • 1/4 tsp vanilla extract
  • pinch cinnamon
  • pinch salt
  • 1/2 tbsp. honey or maple syrup
  • 1 tbsp. unsweetened almond milk
  • 1/3 cup frozen raspberries
  • 2 tbsp. maple syrup


  1. Mix all ingredients EXCEPT raspberries, syrup, and coconut flour. Whisk well.
  2. Add coconut flour and stir to combine.
  3. Cook over medium-low heat. Make 3 pancakes. Cook until golden brown before flipping.
  4. Top with chocolate chips and nut butter.
  5. Microwave raspberries with maple syrup until soft. Spoon onto pancakes.
  6. Serve hot!

More of that delicious veggie sandwich, this time with green beans.


And more oatmeal. Made with chopped pear. Pear is so yummy and I seem to ditch it in favour of bananas, but pears are fantastic cooked into oats as well. 🙂

Yes, more mug cake. More granola. More nut butter. More yogurt.


Stuffed peppers were enjoyed one day: black quinoa with veggies and cheddar cheese + pine nuts on top.

Simple egg scramble with multigrain pitas + avocado. My eggs were made with dill, spinach, and feta. I really like dill in my eggs!

I can’t even remember what’s in or on this bowl, but I do remember that it was delicious.

Yogurt with the last little bit of granola and some almond butter.

Scrambled eggies again! I know. This was so tasty, made with all the leftover veggies in the fridge + roasted sweet potatoes. Two pieces of toast – one avocado, one hummus. And, surprising news – this was my breakfast! I’m never one to have savoury breakfasts so this was definitely special. And I felt pretty awesome about having broccoli at breakfast!

Cranberry-lemon muffin over yogurt with almond butter.

One evening, my friend texted me this! Princess Café draws a name from the jar every day, and anyone with that name gets a FREE drink. I wish I had known, because I would have raced right to Princess to get myself a free London Fog latte. 😥


Thai green curry seems to be on the menu every week! This time, it had my new favourite thing in the world (well, one of): KABOCHA squash! So in love.

One day, my salmon smelled really strange. And not just in a “fishy” strange, but a REALLY, rotten strange. Into the garbage it went. 😥

So I pulled some shrimp outta the freezer and made a veggie stir-fry to go with my black quinoa and sweet potatoes. Delicious!


This super green sammie involved avocado, pesto, and grilled zucchini.

Kabocha squash melts in your mouth and tastes like a cross between pumpkin and sweet potato. It’s so rich and squash-like. I just love it – especially the edible skin!


One evening, I made mac and cheese and filmed a video for it!

I’ve actually inserted it into the video below:

Healthy Mac and Cheese from Scratch

Makes 2 servings
  • 3/4 cup whole wheat macaroni
  • As many vegetables as you desire: I used steamed broccoli and asparagus, frozen and thawed peas and butternut squash, and mushrooms
  • 212.5 mL milk, divided
  • 1.5 tbsp flour
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • ground black pepper to taste
  • 1/2 cup extra-sharp cheddar cheese
  • 1 tbsp parmesan cheese
  • 1/2 tsp Dijon mustard
  1. Bring large pot of water to boil. Add macaroni. Cook 8 minutes, until almost tender.
  2. Add broccoli to the pot. Cook 2-3 minutes. Drain the entire mixture.
  3. Pour 187.5 mL milk into the pot. Heat over medium heat until it simmers.
  4. Whisk the remaining 25 mL milk with flour, garlic powder, salt, and pepper.
  5. Add this to the hot milk. Stir with a whisk until it thickens up.
  6. Turn to low heat. Add cheeses and Dijon mustard. Stir until cheese melts.
  7. Add drained macaroni and broccoli. Heat through, about a minute.
Per serving: 375 calories, 48g carbs, 20g protein, 13g fat, 4g fibre, 630mg sodium
Recipe from uCook uWaterloo, adapted from WebMD


And… more kabocha.

Plus a repeat of that delicious spaghetti squash and egg dish, which I overbaked this time but was yummy nonetheless. I added extra feta, spinach, and mushrooms, which helped 😉 Check out the recipe here.

Have a happy long weekend, everyone!