Loaded Veggie Soup

Loaded Veggie SoupLots of you have been asking for my vegetable soup recipe after posting it many times on my Instagram story. During the winter months, I make this soup probably every two weeks at least. During the colder months, I find it harder to get all my veggies in, because I don’t crave salads as much. I love making a soup that packs as many vegetables as possible. I basically end up with more of a stew than a soup because my veggie to broth ratio is always completely off! What I love most about this soup is that it really can be altered anyway you like. You can add or remove ingredients without changing the taste. The key is knowing when to add in the veggies so nothing turns into complete mush. Remember you can always add beans, quinoa, rice or even tofu to add extra protein and fibre. Hope you love it!


• 3 tbsp extra virgin olive oil
• 1 yellow onion (diced)
• 3 cloves garlic (minced)
• 1 tsp salt
• 1 tsp dried oregano
• 4 carrots (diced)
• 4 celery stalks (diced)
• 2 sweet potatoes (diced)
• 3 quarts organic low sodium chicken or veg stock, homemade is best
• 1/2 green cabbage (shredded)
• 2 cups brussels sprouts (chopped)
• 2 cups green beans (chopped, 1/2 inch)
• 1 cup cauliflower (chopped)
• 2 zucchini (diced)
• 1 cup broccoli (chopped, can also throw in stems!)
• 1 cup fresh spinach
• 1/4 cup fresh dill (minced)
• 2 tbsp fresh parsley (minced)
• salt and pepper to taste


1. Heat oil over medium heat in a large pot. Sweat onion for 5 minutes then add garlic, salt and oregano. Stir for 30 seconds.
2. Add carrots, celery and sweet potato. Cook for another 5 minutes.
3. Add chicken stock and bring to a boil.
4. Reduce heat to low, add cabbage, brussels sprouts and green beans. Cover and allow to cook for 7 minutes.
5. Add cauliflower and zucchini, cook for another 3 minutes. Check to see that the carrots and sweet potato are cooked through, then turn off heat.
6. With heat turned off, add broccoli, fresh spinach, dill, and parsley. Taste and season to your liking.
7. Serve!

Loaded Veggie Soup

Healthy Carrot Soup

Carrot SoupI don’t know about you, but between the darkness, cold weather, shorter days etc. my whole system just feels kind of off. My body is needing more sleep than usual, and needing a lot more warming foods – hello carbs! I think it is so important to be in tune with our bodies and give them exactly what they are asking for and also ask ourselves why? I have been so incredibly busy (in the best kind of way) that my body is just telling me I need to slow down slightly, get an extra 30 minutes of sleep and ease up at the gym. The cold weather makes me crave soups, granola, bread, muffins and anything else that sticks to the bones! Am I alone here? Luckily there is this great community that allows us to eat all these delicious treats in the healthiest way possible. I have been making my goddess granola and homemade almond milk on repeat for the last two weeks. I don’t feel guilt for the added carbs or extra sleep ins, rather I feel good that I am giving myself what I need for this particular moment. Like everything, pushing yourself is good thing, so long as it is in moderation. Knowing when to take a few steps back can sometimes be the hardest part.

If you’re feeling even slightly how I have been feeling, I wanted to share this recipe to help keep you warm and cozy. After sharing my carrot soup pictures and videos on Snapchat and Instagram stories, lots of you wrote in that you’d love the recipe. Although I prefer chunky soups, pureed soups are definitely the easiest. It doesn’t matter how perfect your produce looks, or how nicely you chop it because in the end, it all gets blended together. Pureed soups are also a great way to add in extra nutrients that maybe your significant other or child doesn’t particularly like (think spinach, celery, broccoli). Because I love multiple textures, I like to add crunchy chickpeas, crushed tortilla chips or some nuts and seeds on top! Enjoy this recipe, stay warm and give your body what it needs and DESERVES!


• 2 tbsp extra virgin olive oil
• 2 shallots
• 3 garlic cloves
• 12-15 carrots (side note: I actually used purple carrots in this recipe, despite the orange colour!)
• 1 peeled and cored apple (add a second for a sweeter soup)
• 2 litres organic veg or chicken stock
• salt and pepper (to taste)
• pinch of chilli flakes (optional)
• 4 tbsp freshly chopped dill


1. Roughly chop all of your ingredients. Size doesn’t really matter here because it will end up in your blender anyway!
2. Heat oil in a large stock pot over medium heat. Cook onions until translucent, add garlic and cook for another 30 seconds.
3. Add your carrots and apple, sauté for 5 minutes. Add your stock, salt, pepper, chilli flakes and dill. Bring to a boil, then reduce heat to a simmer. Cook until the carrots are cooked through.
4. In small batches, transfer mixture into your blender. Blend until smooth (may need to do this more than once) then transfer into a container. You can also use an immersion blender for this. Top with fresh dill.
Carrot Soup

Matcha Latte

Matcha LatteI talked a lot about all the benefits in my last recipe post for my matcha chia pudding. I have to say, I really do find that matcha gives a really stable burst of energy for that 4 ocklock slump. I am a coffee drinker, but I try to limit myself to one cup in the morning. So for those days when I didn’t get a good nights sleep, I couldn’t resist but have another coffee in the afternoon. Now, with my new found love of matcha, I find I get a good boost of energy with lots of added health benefits. It is also delicious and super simple to make!

The proper way to make a matcha drink is with a special bamboo whisk to ensure your drink is silky smooth. I did not invest in the whisk yet as this is my first batch of matcha. However in my experience, both my vitamix and regular whisk did the job pretty well. So it definitely can be accomplished without the bamboo, but the result may not be AS good. For love froth, so I use a milk steamer- but whisking it will get you a nice amount of the bubbly stuff as well. Hope you love it! *matcha is quite expensive, but you don’t need a lot! I store mine in the freezer for extra freshness.


serves 1
• 1 tsp matcha powder
• 1/4 cup simmering water
• 1/2 tsp pure vanilla extract
• 2-3 drops stevia (or sweetener of your choice, maple syrup works nicely!)
• 1/2 cup coconut milk (brown rice, almond or oat milk is a great alternative too)


1. If you have a milk steamer: In a medium sized bowl whisk matcha and simmering water until you achieve a smooth consistency. Add mixture into a mug with steamed milk, vanilla and stevia. Top with cinnamon and maple flakes for extra goodness!

2. If you don’t have a milk steamer: Add your matcha to the simmering water and whisk until smooth. Add vanilla, milk and sweetener and whisk until frothy. Pour into a mug and enjoy! Top with cinnamon and maple flakes for extra goodness!
Matcha Latte