Creamy Vanilla Coconut Oatmeal

The Healthy Pursuit

A fairly recent discovery of mine is Almond Coconut Milk– I know, whhaattt?! Just when you thought almond and coconut milk alone was good, there’s a combination! And let me tell you, it tastes AH-MA-ZING! When I have this milk on hand I always use it for my oatmeal and wow, just the perfect breakfast!


Creamy Vanilla Coconut Oatmeal
1 Serving

2/3c. oatmeal (use gluten free if needed)
1/3c. water
3/4c. almond coconut milk (or regular coconut milk)
1tsp. pure vanilla extract

1. Bring water to boil in saucepan, add oats, on low heat (This contributes to making the oatmeal creamy! But if you’re in a rush and don’t mind, then feel free to turn it up)
2. Once water is absorbed, pour in little amounts of the milk and stir continuously.
3. Once liquid is absorbed, add more milk, and the vanilla, keep stirring.
4. Continue this process…

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Healthy Vegan Quinoa Sushi

The Healthy Pursuit

Japanese is probably my all time favorite cuisine, followed closely by Korean. So instead of having to go out every time I crave sushi, I decided to make my own!

This recipe uses quinoa instead of rice- quinoa is an gluten free ancient super grain, with a great nutritional profile. The ingredients here are what I usually opt for, but feel free to mix it up and try out new combinations!


Healthy Vegan Quinoa Sushi
1 Serving

1/2c. quinoa (dry)
nori sheets
rice vinegar

1 capsicum (green, red, orange, yellow)
1 small carrot
1/3 cucumber
1/2 avocado

1. Cook quinoa in saucepan as per usual, set aside to cool.
2. Meanwhile cut the filling ingredients into long thin slices.
3. Once quinoa has cooled, mix in approx 1tsp rice vinegar.
4. Lay out quinoa onto the nori, leaving 2-3cm at the end. Place the filling in a line across…

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Simple Spring Salad


photo 1-5

These past few weeks have been beyond busy. Nearly every weekend we have had house guests and in between I managed to survive exams. Which honestly has not left me a lot of time for cooking or dreaming up new recipes. Instead my meals have been all about simplicity. Something I can throw together in just a few minutes but that will leave me satisfied. I made a version of this salad with a friend a few weeks ago to accompany our dinner and have been making it for lunch nearly every day since. It is perfectly hearty and fresh at the same time – exactly what I crave as the weather gets hotter. Eat a big bowl by itself or have a smaller version with a side of avocado toast.

Dill is great for your bones as it is a natural source of both iron and calcium. It also is…

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Vegan oatmeal pancakes!


Oatmeal is my favorite breakfast!
And this pancakes are just another form of eating it!
I used :
2 cups of old fashioned oatmeal
2 tbsp flax seeds
1.5 tbsp chia seeds
1/2 tsp himalayan salt
1.5 cup of water

Place everything into the blender. Blend until smooth.
Pour, flip, enjoy!
In case you were wondering what’s the filling is :
1.5 cup of organic silken tofu
2 tbsp cacao
2-3 dates ( may be more, depends on your sweet tooth )
Blend everything until smooth.

And the fun part is assembling it!
Pancake – filling – banana pieces -repeat!


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Orange spiked Tofu Corn Tacos

Seems easy to do 😀

The Spicy Eggplant

A quick and easy way to make Vegan / Vegetarian Tofu Corn Tacos.


During my recent trip to the US, I purchased a packet of Gluten Free Corn Tacos.


These were super easy to use, and all I had to do was grill them on the BBQ for a couple of minutes.

Orange spiked Tofu 
Slice some extra firm tofu into long strips and grill them on a BBQ for a couple of minutes on each side.
In a pan, I heated up a little Avocado oil and orange juice, taken from a fresh orange and sprinkled some low sodium Taco spice mix. Add the Tofu strips and sprinkle some freshly chopped cilantro.


I should have taken the picture before I let people eat from my little Taco bar, but it slipped my mind.

I made some fresh Corn Salsa using grilled Corn kernels, and some vegan cheddar cheese that…

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Seems delicious…

My digital kitchen 😋


Looking for a nutrition packed salad dressing full of flavour and no added sugars and unhealthy fats? Try this little tasty jar of wonder I whipped up 🙂 You can also use it as a substitution for mayonnaise or ranch dressing if you choose, and frankly I think you should 😉 This also preserves for about a week since it doesn’t contain any dairy products. Cheers!



1 organic avocado (peeled)
1 cup organic unsweetened almond milk (a little more if you want it less thick)
1/4 cup cilantro (or parsley)
1 tsp apple cider vinegar
1/2 a lemon
1 green onion
1 garlic clove
1 tbsp red onions
1/4 tsp sea salt and black pepper
1/2 tsp ground cumin

Throw all ingredients in a blender and purée until smooth, then pour into a mason jar and store in the refridgerator. Jazz up your salads!

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