Chickpea Feta Creation

I opened my fridge a few weeks ago and I had chickpeas and feta.

It was then I decided to go wild and came up with my Chickpea Feta Creation.

Chickpea Feta

The Story

Eggplant (or aubergine as the Brits like to call it) is probably my favourite vegetable. I’ve expressed my obsession with carrots already with you all and even managed to sneak some into this recipe. Now it’s time to learn about when Caroline met eggplant. I used to HATE the sight of it. I though it was the weirdest most gross looking vegetable. I would think to myself :”I will never like this. Ever”. As often happens when one is about twelve, I changed my mind. I was wrong, and I’m only mature enough now to admit it (ego).

One of my best friends is vegetarian so I would often be at her house to her great dismay (I can be a lot to handle). We both love food but, to be honest, I could not understand how ANYONE could ever be vegetarian. The worst part? She was raised that way. Twelve year old  me was not having it. I just didn’t get it. Luckily, with time, I came to my senses and was able to discover many different vegetables in great part thanks to her. Thanks to her, I discovered the eggplant and fell in love. It’s real love that the eggplant may just not know about.

Yes Mom, you helped too, I’m not forgetting you.

You’re probably wondering why I’m rambling so much about the eggplant when the title of the recipe is Chickpea Feta Creation. Glad you asked. You see, the roasted eggplant at the bottom is technically optional to this recipe but I would 100% recommend making it overtime you make the chickpea creation. I decided to experiment with my fridge ingredients and wasn’t quite sure how this would turn out. Pan fried feta? Mmmmm, not too sure about that. In any case, I was hungry and ready to try it out. And you know what? IT WAS AMAZING. I swear to you, I never expected it to be this good. My flatmates approve… which is basically like winning the Golden Ticket.

Chickpea Feta Creation



This recipes serve 2 hungry people. If you’re living alone or single (no shame, single people can eat well too), make the whole recipe and enjoy the leftovers!

The Ingredients

1 Eggplant

1/4 cup Olive oil, plus more for later

1 tbsp Honey, plus a tsp for later



1 can of Chickpeas

1/3 cup Feta, crumbled

1 tbsp Tahini

Carrots, chopped (as many or few as you’d like)

1 clove Garlic


Tahini (to serve)


The Method

Preheat oven at 400 F (200 C). 

Slice your eggplant in half. Cut the eggplant flesh in diamond form (as done here). Add the olive oil. Brush well so the oil is absorbed well in the eggplant. Sprinkle salt and pepper. 

Place on a baking sheet and roast for 45 minutes. 

When there is about 20 minutes left to the eggplant, it’s chickpea creation time. 

In a bowl, mix the chickpeas, feta and 1 tbsp of tahini. Leave your tahini out, you’ll want more later. 

Have your chopped carrots ready. 

In a pan, a a tbsp (or a little more) of olive oil. When it gets hot, pop in the garlic and cook on medium heat until the garlic browns (you can totally add onions here, I just didn’t have any. oops). 

Now, add the carrots and spices. Cook for 5 minutes, until the carrots seem a little softer. 

Incorporate the chickpea mixture and sauté for another 5 minutes. The feta may stick to the pan or brown a little. That’s ok. 

Add the honey for flavour. 

Your eggplant should be ready now.Nice and brown, the smell is bewitching. No tasting!…yet. 

To serve, put the eggplant on a plate (logic).

Add the chickpea mixture on top. 

Garnish with a teaspoon of harissa and an extra drizzle of tahini. 

Add some coriander too! I didn’t have any that day (do I ever have the ingredients I need? These are the struggles I must deal with). 

Voila! Your chickpea feta creation is complete.

Make sure to #whenhealthymettasty on social media if you try it! Enjoy all the food you eat. Happy is healthy, remember that!

What’s your favourite ingredients to create with?

Caroline xx



Ode to Chocolate

A life without chocolate is not a life worth living in my opinion.

I’m not the only one who believes this. Take it from the expert:

All I really need is love, but a little chocolate now and then doesn’t hurt! 

Lucy from Peanuts, the Charlie Brown comic strip. Oh yes, she’s definitely an expert in my books. No judgement please.I

When Caroline Met Chocolate

Here’s a fun fact. You’re not supposed to feed chocolate nor strawberries to babies before the age of 2 because they may be more prone to allergies to those ingredients at that time. My mom read this somewhere and took it as the ULTIMATE truth so I would not eat chocolate until after 24 months of age… in her books.

Luckily, my uncle had another plan. As a self proclaimed chocoholic, he fed me a piece when I was under 2 years old (how dare he). My mother was enraged. But me? I was happy as a clam at high tide. I had discovered this beautiful new food filled with comfort and sweetness. To this day, I can’t go a day without a piece of chocolate. I worked in a gourmet chocolate shop in Montreal before going to university, so needless to say I am hooked for life.

The Little Things

Dark, milk, white, pralines, chocolate covered nuts , cake, cookies… chocolate is absolutely everywhere we look. As children, we blow candles off beautiful chocolate cakes. As adults, we sip a glass of red wine and enjoy a square of dark chocolate at the end of an evening (whilst secretly wishing we still had that cake…is that just me? Oh well, secret’s out). We can make oatmeal chocolate cookies on the weekend or we can indulge in chocolate mousse for dessert in a restaurant. The possibilities are endless, every single one more appealing than the other.



Many wish to close their eyes and pretend this ingredient does not exist based on the premise that it is evil, unhealthy and thus a terrible food to eat.

But chocolate is so much more than cacao and sugar put together. For many of us, it represents a source of comfort and joy. When we bite into our favourite chocolate bar, we immediately experience a feeling of pure bliss. Whatever stresses we may be experiencing or if anything is going wrong on that day, it all disappears once we taste chocolate.

Everyone’s tastes are different. This is what makes us so amazing;  let’s embrace it our diversity! If you choose not to eat any, do it only because it makes you happy. There is nothing worse than deprivation and so do not tell yourself you “are not allowed” to eat foods you love. If you have some, find pleasure in the ritual. If it makes you unhappy, stop eating it. There is something better out there for you. Eat the foods that makes you happy, as I have mentioned in a previous post. At that moment,  healthy will meet tasty (pun very much intended).

What food makes you happiest?

Caroline xx


Choco Avocado Smoothie Bowl

I never believed chocolate and avocado could be used in the same recipe (or the same sentence).

But they can and the result is pretty darn wonderful. Who would have known? The vegans, that’s who.

The Story

Smoothie bowls are ALL OF THE RAGE. Whether it’s Instagram, Buzzed,  or Pinterest, everyone wants a piece of these beautiful bowls. I am not pretending to have come up with some brilliant new invention. I’m just following the herd because let’s face it, they look really cool.

I’m converted. I love smoothie bowls. Sometimes, I grant you this, it doesn’t fill me enough. If I make it instaperfect, I need to add some granola after because #hungry. Sue me (please don’t, I have no money). It feels more than just a smoothie which is the ultimate goal. For all you healthy eaters who are stuffed after a spinach and mango smoothie, I salute you. I need 3 muffins an hour later if I just have that for breakfast.

Back to the point (I never seem to be able to stay on track, apologies). I enjoy adding avocado to my green smoothies. I also am addicted to Sprouted Fig‘s Avocado Cookies (so are my flatmates, we literally can’t stop making them). I woke up one morning and thought to myself “Hey Caroline, why don’t you try and create an avocado cookie vibe to your smoothie bowl?” So I did. The result is so good I cried. OK, that part is a lie, but I COULD HAVE CRIED.

One thing I should tell you is the following: you absolutely 100% need a ripe avocado for this. Duh, I know but trust me. I tried a few days later and the avocado was in horrific shape.  I had to settle for a chocolate peanut butter smoothie bowl (not complaining). Make sure the avocado is perfectly ripe and soft. It’s easier said than done, I know.

This is by far the best way to express everyone’s love/hate relationship with the green fruit.


Choco Avocado Smoothie Bowl


I didn’t put the decoration in rows like the cool Instagram kids. I’m a rebel and I know it. 

The Ingredients

1 1/2 to 2 frozen banans, cut into chunks (depends on the size of your bananas)

1/2 Avocado

Splash of  Almond milk (or more, but I prefer there to be not enough at the start and then you can add)

1 tsp Maple Syrup (because #canada)

1 tbsp Flaxseed

1 tbsp Cocoa Powder (or cacao powder, whichever you can afford)

Granola (to decorate)

Pecans (decorate)

The Method

Pop all of the ingredients in a food processor and blend until it turns to an ice cream looking consistency. This can take 2 minutes or more. 

Transfer to a bowl and add the granola or pecans or both. I had some Maple pecans left from Canada, WINNING AT LIFE. Make it look pretty…or don’t. Just gobble it up because it’s too good to resist. I won’t tell, I promise. 

There you have it! You can spend 30 minutes photographing your creation like i do or you can be a normal human being and eat breakfast calmly. The choice is yours.

Make sure to #whenhealthymettasty if you try it!

What is your favourite smoothie bowl combination?

Caroline xx



Beetroot Feta Dip

We all wish we had more feta cheese in our lives.

Am I right or am I right?

The Story

I basically always have feta in my fridge. It’s one of my favourite cheeses, a part from my one love, Parmigiano. I love you both, but in very different ways (3:19 for those who will actually click on the link and hopefully chuckle).

I happen to take great pleasure in hosting dinner parties. I suppose I get it from my mother. She is a born host. Honestly, the woman can have a full day at the office, come home and whip up a feast for 6 guests in record time (I’ve witnessed it in action, it’s pretty incredible). I like to think I take from her in that regard.

No matter how great a dinner party is, you can really tell whether the host/chef is inventive or not based on his or her experimentation with dips. That’s right, I mean something OTHER than salsa and guacamole. Shocking, I know. Don’t get me wrong, with a nice tortilla chip, those two dips are insanely good. But sometimes it’s nice to have a change in life.

My friend gave me a great little cookbook for Christmas called Dips and Spreads (convenient). I was reading through it and saw that people make dips out of vegetables. Cool vegetables, not just adding  cucumber in your tzaziki kind of thing (no hate, tzaziki is life). The cover has a purple one which is, yup you guessed it, beetroot!

SO I decided to try and create my own little dip. I served it at my first ever Eurovision party and it was a hit! I served it with apples and everyone was loving life. Eurovision was equally amazing by the way, I had never watched it before. How do Canadians survive without knowing about this? EVERYONE should watch Eurovision, and no one should let Australia win.

Beetroot Feta Dip


Beetroot Dip

The Ingredients

Feel free to modify the spices. I didn’t put any measurements for them because I figured everyone’s taste is different so I would hate to impose on you a certain amount of turmeric if you hate the spice. That would just be mean. 

1 pack pre-cooked Beets (they sell them and they look like shrivelled up beets, that’s what we want)

1 pack Feta cheese

1/3 cup Olive Oil



Sea salt


Ground Pepper

Pita bread (for serving)

Apple slices (for serving)

Now this is very complicated. Blend all of the ingredients in a food processor and add whatever ingredients you deem necessary! To thicken, add some Greek yogurt. To water it down, some more olive oil. I wouldn’t water it down too much because the beetroot already adds a liquid aspect to it.

To serve, put the mixture in a bowl. Add a drizzle of oil and some spices.


Serve with apple slices or pita bread. Both are great!

Make sure to #whenhealthymettasty on Instagram if you make it at home! SHOW THE WORLD.

Have you ever put beetroot or feta in a dip before?

Caroline xx


Roasted Carrot and Tahini Soup

My obsession of the moment is tahini and I have always loved the beautiful orange vegetable commonly known as the carrot.

It seemed only logical to combine the two and make soup.

The Story

Alright, I haven’t always loved carrots. Let me explain. I was the annoying child who actively wanted to eat fruits and vegetables. THAT’S RIGHT, I would choose strawberries over cookies. What was wrong with me? That’s not the point.

In almost all of my packed lunches in primary school, my mother would send me off with a little bag of baby carrots. I loved those so much. I would eat them every single day and look forward to my carrots the next day. Then one day, I don’t quite know why, I couldn’t eat them anymore. The thought of eating a carrot made me feel sick and I didn’t touch a baby carrot (or a full grown carrot) for about 5 years.

Ladies and gentlemen, I had a carrot overdose.

In recent years, I have renewed my love for the orange vegetable and find myself buying a big bag at the grocery store every week. Nowadays, I buy normal sized carrots because I’m an adult. Or at least I think I am.

I’m also a big fan of soup. I think it’s one of the best dishes to make because it’s really easy to make and you can decorate it, make it pretty and make it into a full meal!I was craving a carrot soup a while back (as you do) so I looked up some recipes online and found this amazing  carrot and cauliflower soup on the cooking section of the New York Times website. I tweeked it and used what I had in the flat, and voila!

This dish is made with roasted carrots, and that makes all the difference in the world. Roasting vegetables has got to be the best thing in the world, after Kelly’s Clotted Cream ice cream (for all of you who don’t like in the UK, you’re missing out big time). The roasting takes a while so I suggest making this soup on the weekend so you have it ready for the week! Because I ate this as a meal, I didn’t blend it into a completely smooth soup. I like chunks of vegetables but you don’t have to! Make it as smooth or rough as you like.

The tahini gives it the most amazing flavour. You can have the soup on its own, but it’s also lovely with crumbled feta, harissa and pumpkin seeds on top! I was out of feta and I still had a glorious meal. Trust me on this one.

Roasted Carrot and Tahini Soup


The Ingredients

Carrots, peeled and chopped (a big bag, I believe that’s 1 kg)

Olive Oil

Rosemary (zataar, oregano or coriander works well too)



1 onion, chopped

2 gloves garlic, chopped

4 cups broth (chicken or vegetable)

2 tbsp Tahini, plus some to drizzle at the end

Pumpkin Seeds (optional)

Harissa (optional)

Feta (optional)

The Method

Preheat your oven to 180 C or 350 F.

On a baking tray, add the carrots and spices of your choice. Drizzle with olive oil. Make sure the carrots have some oil on it without them drowning them.

Bake for 50 minutes, maybe more if you like them extra crispy. Check them halfway to make sure you haven’t burned down the house.

Once the carrots have about 10 minutes to go, heat some olive oil in a pot on medium to hight heat and add your onions. Sauté until they have browned a bit, about 7 minutes. 

Add the garlic and cook for a minute. 

Add your roasted carrots (after you’ve eaten a few pieces straight from the oven, you’ll thank me later) and broth to the pot. Bring to a boil, then let the veggies simmer for about 20 minutes. The longer you leave a soup to simmer, the more flavour it takes! Feel free to add more spices now. Anything you want! It’s time to get creative. 

Use a hand blender to purée the soup in the pot. If you don’t have a hand blender (highly recommend you buy one), pop the soon-to-be soup in a blender and purée it! Like I said, you can have it extra smooth or chunky. That’s up to you. No pressure. 

In the pot, add the tahini. If you want a creamier soup, add some milk to the pot. I didn’t, but you could!

To serve, pop the soup in bowls and decorate with a drizzle of tahini, harissa, feta and pumpkin seeds. Decorate with whatever you want basically. Let the artist in you be free! 

Hope you enjoy it!

Be sure to #whenhealthymettasty if you like it! Add it on Instagram. SHOW THE WORLD.

Do you like carrots as much as I do?

Caroline xx


Butter Bean Brunch

I never really gave the butter bean much thought.

Until now.

The Story

I was aimlessly browsing my Instagram feed as we all do far too much these days. I was scrolling through the lovely Bitter To Sweet ‘s feed and I saw what she was eating for lunch. There was something with butter beans in it, but I can’t remember what it was. I thought to myself “Butter bean? Da fuck is that. Let’s buy some”. So I did. I went to Morrison a few days later for my weekly grocery shopping (where I buy enough for an army but end up finishing it all in one week…sorry bank account). I picked up a can of butter beans thinking I would know what to do when I got home.

That week, I also bought the biggest bag of kale I have ever bought in my life. It was huge, I’m talking HA-YUGE. I had no clue what to do with it. Kale in smoothies is not my thing and the week before I had massively failed at making kale chips so I wasn’t going to try that disaster again. Next best thing? Sautéd kale! Yes, that was the plan.

I whipped up the beans, kale, onions, garlic, spices and pesto and oh Lord. It was amazing. I was so proud of myself, I had meal prepped like a God. The problem is that I meal prepped too well. I had too much food, more than 4 lunches. I was going to get sick of this, so I thought. But I didn’t. Why? I turned the end of the leftovers into an amazing butter bean brunch. Served with roasted potatoes and tomatoes, topped with a fried egg, it was simply delicious.

Butter Bean Brunch

Butter Bean

The Ingredients

This should serve 3 or 4 people, but I wouldn’t know. I made it for myself and kept the leftovers #singlelife. I didn’t add measurements for the potatoes and tomatoes because I don’t know how much you want.

For the Butter Bean Sauté:

1 can butter beans

1 onion, chopped

2 cloves garlic, chopped


Sea salt



Lots of kale

1 tbsp pesto

Grated Parmesan cheese (as much as you fancy)

For the Roasted Potatoes

Small white potatoes, cut in half

Cherry tomatoes, cut in half

Olive oil

Sea salt



1 onion, chopped

The Finishing Brunch Touch

Egg (one per person)


The Method

Preheat the oven to 375 F/190 C. 

Let’s begin with the roasted ingredients. Add the onions, potatoes, tomatoes in a large pan or baking sheet. Drizzle with olive oil. I said drizzle, don’t drown them. Add your spices, mix it all up and pop them in the oven for about 45 minutes, turning halfway. 

When there is about 20 minutes left to the potatoes, add some olive oil to a frying pan and let it heat up. Then, add your onions and garlic and let them brown on medium heat, about 5 minutes.

Add your spices and butter beans. Stir them all together. Add the pesto and Parmesan for extra flavour. 

When you can really smell the flavours, add the kale. It will look like you have too much in the pan but that won’t last long. If women’s dress sizes could shrink as quickly as kale does in  a frying pan,the world would be a better place. When the kale seems wilted but not soggy, that means your sauté is ready! Set aside and check your potatoes. They should be ready by now. 

The finishing brunch touch is to fry and egg in a smaller frying pan. You’re almost done. 

On your plate, add the potatoes and tomatoes, then the butter beans sauté and finish off with your beautiful egg. If you’re feeling it, add some extra pesto or Parmesan. It won’t hurt it, it will only make it better. 

Bon appétit! It’s time to eat. 

Make sure to #whenhealthymettasty if you try it!

Post in on Instagram. SHOW THE WORLD.

Do you like butter beans? I honestly want to know.

Caroline xx



Peanut Butter Banana Bread

Peanut Butter Banana Bread.

By George, I think she’s got it.

The Story

You know that moment when you combine your two favorite things in the world and the result is so good you almost can’t believe it ?

Well, that’s what I did with this recipe. I dared to dream. I had a dream that one day my two favorite breakfast foods would come together as one.

Enough with my Martin Luther King Jr puns. Who does that anyway? Apparently I do so deal with it.

I happen to adore banana bread. It’s amazing as a snack or as a breakfast. Everyone loves banana bread. It’s a magical food. Those who consider themselves as more savoury will devour a loaf in minutes. Those with a sweeter incline will adore the fact that they don’t have to eat plain toast for breakfast (no hate for toast, toast is awesome).

I brought a few cookbooks from home when I moved to London and prayed that one of them had a recipe for banana bread. EUREKA. Believe it or not, this recipe was inspired from a children’s cookbook.  That’s right, a book designed for kids to cook. Why? Because the recipes are easy, danger free and for some reason, SO DELICIOUS. I tweaked a few ingredients from the original recipe, making it a little healthier but just as good. The peanuts and chocolate on the top are all my creation, and it was a glorious idea in my view. At first, I hesitated to put the chocolate on top and then I thought “Why in God’s name would you hesitate about that? Obviously the answer is yes, add some”. I did and it was glorious. Just enough sweetness but it’s not overpowering.

I recommend it with peanut butter on top (shocker), or with some Greek yogurt and jam. Depends on your mood. It’s also quite fantastic on its own.

Peanut Butter Banana Bread

Peanut Butter Banana Bread


The Ingredients

1 cup spelt flour

2/3 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon baking soda

3 bananas, ripe and peeled

2/3 cup cane sugar

1/3 cup coconut oil

2 tbsp creamy natural peanut butter

2 eggs

1 1/2 teaspoon vanilla extract


Dark chocolate (for decoration and because dark chocolate is life)

The Method

Preheat the oven to 350 F or 180 C.

Grease your loaf pan with a little coconut oil.

In a bowl, stir the flour, baking powder, baking soda and alt together.

In another bowl, mash the bananas.

Whisk the coconut oil and peanut butter together. 

Add sugar, oils, eggs, bananas and vanilla and stir until they are well blended.

Add the flour mixture to the banana mixture and stir.

Put your batter in a pan and add the peanuts and dark chocolate on top (ya know, to make it look prettier/Pinterest worthy).

Bake for 45 minutes. You’ll know when it’s ready when you stick a toothpick in it and it comes out clean.

Let cool.

Cut a slice, get some tea or coffee and voila!

Don’t forget to #whenhealthymettasty if you try it!

Post it on Instagram! SHOW THE WORLD.

What’s your favourite kind of banana bread?

Caroline xx



Chocolatey Chocolate Bunt Cake

Chocolate makes me go down memory lane every time I eat it.

I remember being 3, 4, 5 years old blowing out dozens of candles (or at least I thought there were dozens of candles on my cake) wishing to be a princess, a ballerina, or even famous actress.

But that’s not important right now.

This isn’t like any other chocolate cake. This cake, and the icing on the cake is….yup, you guessed it…GOOD FOR YOU! You would never guess but there are carrots, pineapple and Greek yogurt in this cake! AND it uses oil, not butter! Can life get any better than this? I don’t think so. Fine, if you compare this to celery, celery is probably healthier…but who wants to eat celery? Not me! If you prefer celery to this cake, please leave my blog and never return.

Do me a favour: if you make this cake for children, don’t tell them these things. They won’t eat the cake, and I guarantee you will end up eating the whole thing, which is no good. I mean, it is goooood, but no one wants to eat an entire cake on their own.

For the cake, here’s what you need:

1 cup brown sugar

1/2 cup organic cane sugar

1/3 cup vegetable oil

1 ripe banana, mashed

1 tsp vanilla

2 eggs

2 cups finely chopped carrots

1/2 cup canned crushed pineapple

2 cups flour

1/3 cup cacao powder

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1/3 cup chocolate chips

1/4 cup Greek yogurt


1 package light cream cheese

1 cup frozen strawberries

3/4 cup icing sugar

1/2 cup cacao powder

Preheat your oven to 350 F. 

Butter and flour a bunt pan. Make sure to do this well because you really do not want your cake to stay stuck in the pan. 

In a food processor, combine brown sugar, sugar, oil ,banana, vanilla, and eggs until smooth. Add carrots and pineapple and process until they all seem well combined. 

In a bowl, sift the flour, cacao powder, baking powder, baking soda. Stir these ingredients into the food processor with the wet ingredients. Add the chocolate chips and Greek yogurt.

Put the batter in your buttered bunt pan. Bake for 45 to 50 minutes, until a knife inserted in the cake comes out clean.Let is cool a little before removing it from the pan. 

For the icing, blend all the ingredients together in a blender or food processor. Feel free to add or subtract certain ingredients! If you want more sugar, go ahead. 

Ice your cake, make everyone jealous at your dinner party (you know you will), and enjoy!



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Maple Banana Pancakes

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Everyone likes pancakes. Those who say they don’t like pancake is because they haven’t tadted good pancakes, ergo they haven’t tasted my pancakes.

My pancakes are legendary.


Because my pancakes are carb free!


Tis true, fellow healthy eaters. It is possible to indulge in a plate filled with banana pancakes without feeling bloated or guilty or too stuffed. I can’t all the credit. While I was in Nicaragua watching a rodeo (as we all do on a regular basis), I began to speak to one of the girls on the trip with me. The rodeo was quite long and boring, so we had a lot to talk about. And what is my favourite subject? Obviously, it’s food. We exchanged recipes and she told me about these pancakes and I was salivating. I quickly hurried back to my room to write it down, and tried making them the week I returned from South America.

Well, lemme tell you…they have become my staple weekend breakfast! They are easier to make than normal regular and they’re filled with protein so they keep you going all morning!

I like eating them with greek yogurt, berries, and maple syrup or simply with peanut butter.

To make one serving, you need:

1 banana

2 eggs

1 tbsp flax meal (because it’s good for you)

1 tsp maple syrup

1 tbsp coconut oil (canola oil works well too)

Mash your banana in a bowl. Beat your eggs in another bowl. Combine the two and add the maple syrup and flax meal.

In a pan, add the oil, let it melt and add your mixture! You can probably make 4 or 5 smaller pancakes. Flip after 2 minutes, or until they seem cooked to your liking.

Set the table with your desired condiments and dig in!

You won’t be disappointed, and if you are, I don’t know what to tell you.



Non Potato Cajun Fries

We all love French fries once a while. Crispy, thin, tender inside, with a side of ketchup or mayo. Served either in a brown bag at Five Guys or on a nice plate in a restaurant… I am salivating just thinking of it!

Here is a way to satisfy that potato fries craving without actually having potato fries!

You’ve heard of rutabaga?

Neither had I.

It’s a kind of turnip that, when you chop it, season it and pop in the oven, looks just like potato fries! Much less starchy, just as delicious! But remember, I am in no way to stop having real fries once a while…just not everyday!

This works really well with parsnip as well.

To make a nice batch, you will need:

2 or 3 rutabaga, washed



Cajun Spices

Garlic Powder

2 tbsp Olive oil


1/2 cup Greek yogurt

Garlic powder

Cajun Spices

Preheat oven to 450 F.

Slice your rutabaga in a French Fry form. Fat or slim, it depends on your preference! Just try to make them all relatively the same size. 

Place them in a bowl and add the olive oil. Toss them well so that they all have some oil on them. 

Season with salt, pepper, and of course, the cajun spices and the garlic powder!

Bake for about 30 minutes, or until they  seem ready to you. While they bake, prepare your dipping sauce by adding the spices to the yogurt. 

Serve with the dipping sauce and enjoy!

Because celery doesn't do it