Veggie Burger!

Made a veggie burger for dinner! Started off with sautee-ing the onions, followed by the mushrooms, and then frying the veggie patty.


Smashed up some avocado, added lemon, salt, and pepper, and toasted the burger bun. The bottom of the burger has the avocado spread on it, and the top half has hummus.


Added some arugula and a tomato, and voila!



Macro-Friendly Black Bean Brownies


Happy Easter and long weekend! I had some extra time to bake this weekend, so I made some black bean brownies with my new kitchen aid mixer as well as the banana chocolate chip protein bars featured in my Baking with Protein post.

This is yet another recipe from Amanda Bucci – her original recipe is found on her YouTube channel here. In her recipe, she uses stevia to sweeten the batter, but I used honey instead. Originally I made them with only 3/4 tbsp of honey, but this makes them NOT that sweet at all – if you want them to take more brownie-sque and sweeter, definitely use more the honey!




  • 300g black beans
  • 15g PEScience Select Protein – Peanut Butter Cup flavoured
  • 125g egg whites
  • 2 eggs
  • 30g unsweeted almond milk
  • 100g pumpkin puree
  • 30g Cocoa Powder
  • 25g coconut flour
  • 40g oat flour (grind up 40g of quick oats)
  • 2 tbsp Chocolate Chip BuffBake
  • 1 tsp vanilla extract
  • 1 tbsp honey
  • 1 dash salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 10g chocolate chips (optional)
  • 10g peanut butter chips (optional)


  1. Throw all ingredients except for baking powder and baking soda into a food processor and process all of it!
  2. Mix in baking powder and baking soda by hand.
  3. Pour into a buttered pan or muffin tin. Top with chocolate and peanut butter chips if you want!
  4. Bake at 350 for 25 minutes.
  5. Cool on a cooling rack.

Macros: 110 calories: 12.9g carbs, 4.3g fat, 6.4g protein for each brownies. Recipe makes 12 brownies!



Vegetarian Grocery Haul!

Since there’s a snow storm in my area tonight and I didn’t ride my bike to work, it’s obviously the perfect night to do a grocery haul seeing as I’m all out of almost everything. I’m being sarcastic, it was horrible and everything was very heavy and snow was blowing everywhere, but I made it!


I haven’t done a big haul of groceries in a long time because I usually keep a pretty good stock in my kitchen, however, after meal prep this week I ran out of egg whites, yogurt, cheese, oatmeal, tomatoes, and broccoli. As you can tell from the title, this IS a vegetarian grocery haul – I’ve been eating almost completely vegetarian (ovo-lacto meaning I still eat dairy and eggs) for just about a month now! (The almost is for the very rare once or twice a month times I eat meat!)

Vegetables & Fruit

  • Cucumber (eating with hummus & salads)
  • Bananas (parfaits)
  • 2 containers of strawberries which you can’t see (parfaits)
  • Tomatoes (burrito salad)
  • Avocado (burrito salad)
  • Red pepper (burrito salad)
  • Broccoli


  • Yves vegetarian falafel balls
  • Yves vegetarian kale & quinoa bites
  • Tofu
  • Great Northern Beans
  • Pinto Beans (I’m not sure what I’m actually doing with either types of beans yet…)


  • 2 cartons of egg whites (I eat this almost everyday)
  • 2 750ml yogurt (I really like yogurt)
  • Silani light feta cheese


  • Vector Protein Granola (parfait)
  • Quick oats (for baking only! I like to eat steel cut oats for oatmeal.)
  • Couscous (burrito salad)

Things that I already have in my fridge/pantry that I did not need to buy:

  • Eggs (I have 2 full cartons AND half a carton of boiled eggs…)
  • Peanut Butter
  • Almond Milk
  • Cauliflower
  • Onion
  • Regular Cheddar cheese\

I’m a creature of habit, all these items are pretty much in my kitchen at all times, and I eat very similar food week to week. You’ll see all of these ingredients in my upcoming meal preps. In addition, my wonderful mother got me the matching Kitchenaid food processor, so you can expect lots of great things from that coming soon!


Posts still to come: Strawberry pie, vegetarian burgers, and black bean brownies!

Chia Seed Yogurt Parfait


I’ve been eating these every single day for over a month now, and I absolutely love them. They’re super simple and delicious. The macro balance is pretty good, but these are NOT low calorie! I enjoy eating larger breakfasts and smaller lunches which is why they’re pretty high in total calories, but it works for my diet. That being said, there’s a LOT of protein! At the moment, I really enjoy blueberries and banana, but I’ve also been eating a lot of strawberry-only parfaits.




  • 200g plain Greek Yogurt (I like Liberte or Skye)
  • 2 tablespoons Chia Seeds
  • 28g frozen mixed berries (1/4 cup)
  • 12g granola (1/8 cup)
  • 7.5g Ground flax seed powder (1 tbsp)
  • 5g Hemp hearts (1/2 tbsp)
  • 40g blueberrries
  • 44g banana
  • 15g cashew butter (1 tbsp)


  • 7.5g of unflavoured Allmax Isonatural protein powder
  • .5 tsp Maca Powder


  1. Set up your container and area.
  2. Add Greek yogurt, chia seeds, protein powder, and maca powder. Mix well.
  3. Add in frozen berries, mix gently.
  4. Pack the mixture down in your jar. On top, add your blueberries and chopped bananas, or whatever fruit you desire.
  5. Cut a small piece of saran wrap, and place it over the top, pressing it into the jar. I do this to keep the granola and toppings from getting soggy until I want to mix them up.
  6. Add in granola, flax seed powder, and hemp hearts.
  7. Screw on the lid, and leave it in your fridge overnight.
  8. When you’re ready to eat it, unscrew the jar and pull the piece of saran wrap out!

Macros: 536 calories: 46 carbs, 23 fat, 41 protein. (Extra details: 13g fiber, 20g sugar!)


More meal prep

Did a usual week’s long meal prep, but this time had a fellow meal prepper with me! Of course, my meals are the bottom 2 rows, and his are the reaally boring couscous, vegetables, and sausage.


From the third row, left to right, and once again, it was a vegetarian prep week for me!


Berry chia-seed yogurt parfaits with granola, hemp hearts, and grounded flax seeds. Right in the middle is just eggs with cheese, and strawberry with chocolate chip BuffBake. Underneath from left to right are vegetarian ‘chicken’ burgers with arugala, tomatoes, swiss cheese, onions, and mushrooms. Next is honey glazed tofu with kale, and sweet potatoes. Finally, we have cold black bean pasta with avocado, tomatoes, onions, and mushrooms.

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Sous-chef Mackenzie was chilling in the kitchen, making sure we didn’t screw up.