Cajun pulled pork taco’s

If there is something that I love more than anything, it’s taco’s. Throw some pulled pork in those bad boys and I am in love entirely. This is a great recipe for pulled pork taco’s, you must try it!



10-15 corn tortilla shells

For the pork:

-1/4-1/2 c of your favourite cajun seasoning

-1 1lb pork tenderloin

-1 1/2c BBQ sauce

-1 1/2c chicken broth

For the slaw:

-1 large english cucumber, match sticked

-1 large carrot, peeled and grated

-1/2 bunch of cilantro, fine chopped

For the slaw dressing:

-1/4 c evoo

-1/4c rice wine vinegar

-2 tbsp honey – adjust to your taste

-salt and pepper


Pat the pork tenderloin dry. season liberally on both sides. Place in a slow cooker. Add your bbq sauce and your chicken stock to the bottom of the pot. Do not pour over the pork as you want to keep that seasoning there. Cook on low for 8 hours. once the pork is finished cooking, you can shred it with two forks.  Reserve some of the cooking juices for mixing in to the shredded pork.

For the slaw: mix all of the dressing ingredients together, pour over the slaw. Toss.

Build your taco’s. These are really good with a sriracha mayo on them. Just mix sriracha, mayo and fresh lime juice!

Banana bread – A healthy version!

So, my friend Sara made a kick butt banana bread a few weeks ago, and I wasn’t paying enough attention to remember her recipe. And then she wouldn’t tell me the recipe afterwards (thanks Sara! haha!) So I had to kind of come up with my own! So this version of banana bread has no butter, and no granulated sugar. Yes! Here we go!


Ingredients: (Makes 10 mini loaves)

-3/4 c avocado, mashed

-1 c pitted dates, finely chopped

-2 eggs

-3 ripened bananas

-1 1/3 tbsp milk

-2 c flour (additional flour if needed.)

-1 tsp baking soda

-1/2 c chocolate chips


Preheat oven to 350f.

In a bowl, combine the avocado and the dates. Mix well. Add eggs, mix. Add milk, bananas, mix again (I just used a potato masher to do all of this mixing. You can use a blender if you prefer. I like the chunky bits in my bread!) Add flour and the baking soda. Mix until blended. Stir in the chocolate chips. Grease a couple loaf pans (I used a pan with 10 mini loaves) Add the batter to the pan. Bake for 20-30 mins depending on the size of your pans. It will be done once you can insert a tooth pick and have it be clean when it comes out.

This is an amazing recipe! You can’t even taste that there’s avocado’s and dates in there!!

Roasted Beet Kale Salad

Roasted Beet Kale Salad

photo 1


4 large beets, trimmed, scrubbed and quartered

1 large onion, diced

3 tbsp minced fresh ginger

3 cloves fresh garlic, minced (or grated.)

1/4 c olive oil

salt and pepper to taste

3 tbsp real maple syrup

1.5-2 tbsp honey dijon mustard

2 tbsp apple cider vinegar

1/2 c fresh parlsey, roughly chopped

zest and juice of one lemon

1 small head of kale, or 4 large leaves of kale, roughly chopped


-Preheat your oven to 450 Fahrenheit. Place your beats in a roasting dish, drizzle with olive oil, and season with salt and pepper. Cover with foil, and bake 45 mins to 1 hour, or until tender. * It is always good to do the beets before hand so they have time to cool. I used my beets when they were still a little warm, just my preference!

-Once cooled, remove the skin of the beets and chop into 1″ chunks. Heat 1 tbsp oil in a pan over med-high heat. Add onions, garlic, ginger and parsley. Cook until softened. Season with salt and pepper.

-Add kale to a large bowl. Add the beets, garlic and onion mixture, maple syrup, honey dijon mustard, apple cider vinegar, more fresh chopped parsley and the lemon juice and zest. Serve!

Bacon and Fennel Penne

I had a “favourite food” challenge for my gastropost mission a few weeks ago. Clearly this was a tough challenge, because I love my gut and I love food!! I sent a few different meals into the paper, and this is the one that was chosen! I must say, I am NOT a huge fan of ANYTHING that tastes like or resembles black liquorice… But this was absolutely amazing – the fennel adds a whole new level of flavour but it is also not over powering. I went for a second bowl!

photo 2

Bacon and Fennel Penne

serves 3


-3/4 lb catelli smart penne

-1 tsp salt

-Bacon, chopped. Amount of bacon is up to you- I LOVE bacon, so i used a whole pack of bacon…

-1/4 of a bulb of fennel, chopped

-1 onion, chopped

-5 cloves garlic, chopped

-6 leafs of basil, chopped

-1/4 bunch of fresh parsley, roughly chopped

-1/2 tsp crushed chill flakes

-1 tbsp tomato paste (try looking for tomato paste in a tube @ your local grocery store.)

-28 oz of boiled and crushed tomatoes (you can used canned crushed tomatoes)

-1/2 c white wine

-1 tbsp cornstarch dissolved in a half cup of warm water

-small handful of parmesan

-Fresh basil leaves for garnish


Bring a large pot of salted water to a boil. Add penne, boil until cooked through.

In a large non-stick frying pan, add your bacon and cook over medium high heat. Cook until slightly crisp. Then add in your fennel, onion, garlic, chill flakes, salt and pepper (for taste) Reduce heat to medium. Cover the pan, and cook for 10 minutes or until fennel is soft. Add the tomato paste, basil, parsley, and whole tomatoes, Crush your tomatoes with a potato masher to incorporate nicely into the forming sauce. Stir in the wine. Simmer on low for 10 minutes. Add the 1/2c of starch water to the pan. Turn heat to low, let it thicken up, stirring every so often. Add penne to the bacon fennel sauce, mix. Add your parmesan cheese and basil garnish, and serve!

Robs Flat Bread from Cactus Club Cafe

This recipe is a knock off of “Rob’s flat bread” from the cactus club. It was so good I had to recreate it at home! And everyone else loves it too!

photo 4 (4)


-2 pieces of fresh naan bread

1.5-2 tbsp evoo

-2 onions, sliced

-2 tbsp REAL butter

-2 cups balsamic vinegar

-home made pesto (or store bought. I used my boyfriends moms home made pesto.)

-roughly 5 oz goat cheese

-roughly 5 oz feta cheese (the feta kept in the tub of liquid)

-8 cherry tomatoes, sliced in half

-Sea Salt

-1 cup arugula (enough to spread across both pieces of naan


In a medium sauce pan, add the balsamic vinegar over med-high heat. Bring to a boil, turn the heat down and let simmer for about 20 minutes, or until it is more of a glaze.

In another medium sauce pan, add the butter and the sliced onions. Cook on low-med heat until onions are nicely browned. Stir every so often.

In another pan, add both cheeses. Make sure to crumble both types of cheese, and then add to the pan over medium heat. Stir. The two cheese will slowly combine and come to more of a whipped looking texture. Remove from heat.

Brush the naan bread with EVOO and brown in the oven. Use your broiler, but if you’re like me and forget to check on the bread every minute or two, SET A TIMER!!!!! Once browned, remove from the oven. Place on a serving board. Top the bread with pesto, half of the caramelized onions, a little salt, your mixed cheese, the rest of the caramelized onions, arugula, and cherry tomatoes. Then drizzle your balsamic glaze over the bread. And serve!

This is ABSOLUTELY delicious!!