Peanut Chicken Lettuce Wraps

I hope you are all doing ok?! These past few weeks have been crazy, my generation has never lived through something like this flu pandemic and it’s very stressful and scary. I am just taking it day by day and trying to keep my family safe. As most of the world stays indoors more than we ever have before we are all taking up new hobbies and cooking more then ever! I love cooking and it is nice to have more free time to do it.

Last night I made peanut chicken lettuce wraps and my family gobbled them up. I apologize that the photos are not of the best quality as my cannon camera is stuck in Victoria with my sister and I have no idea when I will get it back with the current healthy crisis. I used my iPhone last night with very little natural light so they are not my best work. I can guarantee that they are much tastier then they look! I also what to note how hard it is to find the food items you want at grocery stores right now. It seems you have to try 3 store before finding basic things like flour and toilet paper. What a crazy reality we are living in right now. I could not find and iceberg lettuce at the store the other day so I just used romaine because substituting is my jam.  If you can find iceberg or butter lettuce I think either would be tasty. I served my warps with coconut rice, so yummy. Let me know if you try the recipe and if they are a hit?!

xxx Malika


Peanut Chicken Lettuce Wraps
Prep time: 
Cook time: 
Total time: 
Serves: 2
These are fairly easy to make and take less than 30 min.
  • 1 head romain lettuce
  • 2 chicken breasts
  • 1 tsp fish sauce
  • 1 tbsp hoisin sauce
  • 2 tbsp olive oil
  • 1 chopped shallot
  • 3 small diced (red, yellow, orange) mini peppers sliced
  • 1 portobello mushroom chopped
  • Sauce:
  • 2 tbsp peanut butter
  • 1 tbsp soy sauce
  • 1 lime squeezed
  • 1 nub fish ginger (grated)
  • 2 tbsp water
  • Toppings:
  • 2 tbs crushed peanuts
  • 2 sprig cilantro
  • 1 green onion stalk
  1. In a pan over medium pan heat add 1 tbsp oil and cook the chicken that has been diced into bite sized pieces until just cooked.
  2. In a second pan heat the other tbsp of oil and add the shallot, after 2 minutes add the mushrooms, peppers, fish sauce and hoisin cook over medium, heat for 5-7 min.
  3. While you wait prepare the peanut sauce. Then toss the chicken veggies and sauce all together in one pan.
  4. Serve in lettuce cups and top with crushed peanuts, green onion and cilantro.
  5. Serve and enjoy.


By | Apr 1st, 2020|Meals|0 Comments

Chinese Chicken Wings

Happy Monday friends! I have been feeling inspired and I have been cooking up a storm in the kitchen the last 2 weeks. One of my New Year’s resolutions is to cook more. When I went to Victoria over the Christmas holidays, I stayed with my sister and her husband. He is a great cook and one night he made his Grandma’s famous chicken wing recipe. To be honest I don’t love cooking chicken as it kinda of grosses me out! I liked this dish so much I got the recipe from him and braved cooking raw chicken last week. The recipe is just for the chicken and mushrooms in this soy ginger sauce. I served it on top of some left over rice and potatoes but you could do it over quinoa or any grain you like. I hope you like it as much as I did. Please note that the chicken in all my recipes is organic, I just can’t support factory farming and the meat tastes so much better. 🙂

xx Malika

Chinese Chicken Wings
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 pound organic chicken wings
  • 2 tbsp grape seed oil
  • 1 nub freshly peeled and chopped ginger
  • 1 bunch fresh spring onions (green)
  • half a white onion, peeled and chopped
  • ½ pint of cremini mushrooms, washed and chopped
  • 2 tbsp soy sauce
  • 2 tbsp thick dark soy sauce
  • 1 tbs coconut sugar
  • 2 tbs toasted sesame seeds (garnish)
  1. Precook the mushrooms in a fry pan and set aside.
  2. In a large pot over medium to high heat, add the grape seed oil and then toss in the chicken wings, cook for about 5 minutes, moving around occasionally.
  3. Toss in the ginger, things might start to get stuck to the pot right now, add a bit of water to help loosen them. (1-3 tbsp)
  4. Now add the white onion, mushrooms, both soy sauces and sugar.
  5. Let cook on medium heat for about 10 minutes, with the lid on, moving the chicken around so it gets cooked thoroughly.
  6. Once you know the chicken is cooked, turn off the heat and add the green spring onion.
  7. Serve over rice and top with sesame seeds.
  8. Enjoy!


By | Jan 15th, 2017|Meals|0 Comments

Low Carb Gluten Free Zucchini Lasagna

Happy Sunday! I saw a friend on Facebook post a similar recipe the other day and it looked so good, I had to try making it. Of course I made my own version of it. 😉 You could also fill there with ricotta or cottage cheese! I have been having such a busy summer I have had no time to cook or blog so I apologize for being mostly MIA.

xx Malika

Cooked zuchini lasagna

Low Carb Gluten Free Zucchini Lasagna
Recipe type: Lasagna
Serves: 3
  • 2 zucchini
  • 1 cup grated mozzarella cheese
  • 1½ cups marinara sauce
  • 3 tbs parmesan cheese
  • 2 tbs grated goats milk goad
  • salt and pepper to taste
  1. Preheat oven to 375 degrees.
  2. First wash your zucchini and with your peeler, slice the two sides of each zucchini into thin flat strips, peeling until you reach the centre.
  3. Pout half the tomato sauce in to a baking dish.
  4. To assemble the zucchini "lasagna bunches" overlap two strips of squash then overlap two more strips perpendicular on top of the first strips, creating a T shape. Put a tablespoon of mozzarella in the center of the squash then bring the ends of the strips together, overlapping each other. Turn the ravioli over and place in the baking dish to seal the bottom.
  5. Top with the other 2 cheeses and season with salt and pepper.
  6. Bake for 30 min in the oven.
  7. Serve and enjoy.


zuchini lasaga

By | Aug 8th, 2016|Meals, Uncategorized|0 Comments

Quick and Easy Potato & Chickpea Curry


It’s Sunday Funday today friends! It’s the only day of the week my boyfriend has off work so I get really excited… 🙂 We might do the grouse grind hike today or head to Commercial Drive for the Italian Day Festival?! I posted a photo of this curry I made the other night on Instagram and was asked for the recipe. So I am sharing it with you now. It is one of the easiest things to make, I swear. It is flavourful and healthy, winning!  My two secret ingredients are this curry powder (from Spice Works) mix and micro greens. I have tried to mix curry spices on my own but they just never taste as good so I cheat and use this package, and I don’t feel guilty at all. 😉 I found this spice mix at Hopott Farms but I’m sure they sell it at other retailers. Micro greens are the shoots of salad vegetables such as arugula, Swiss chard, mustard and beetroot. You can buy micro greens at most health food stores. They are picked just after the first leaves have developed and add a healthy kick an flavour to any meal.

I hope you like this curry as much as we do!

xx Malika


Quick and Easy Potato & Chickpea Curry
Recipe type: Curry
Cuisine: Vegetarian, Gluten-Free
Serves: 4
  • 1 Can organic chickpeas
  • 1 Can full fat coconut milk (read ingredient list make sure it doesn't contain cellulose)
  • 1 shallot, peeled and chopped
  • 1 tbs coconut oil
  • ½ package of curry spices
  • 5 Small nugget potatoes washed and chopped with the peal on
  • Garnish:
  • Plain organic yogurt
  • pinch of fresh micro greens
  1. In a large pot, heat the coconut oil and add the shallot, cook for 4 minutes, stirring occasionally.
  2. Add in the potatoes and cook for another 2 minutes.
  3. Add the chickpeas, coconut milk and spices and bring to a boil.
  4. Turn the heat down to simmer and cook for 10-15 minutes more.
  5. Serve over rice and drizzle over yogurt and top with micro greens.
  6. Enjoy!


By | Jun 12th, 2016|Meals, Uncategorized|0 Comments

Southwest Slow Cooker Pulled Chicken Sandwiches

southwest crock pot chicken

Happy Hump Day! 🙂 Sorry I have been MIA on the blog last week, I’ve been busy with life. Don’t worry I will make up for it with this delicious recipe. 😉 I am not a big fan of cooking chicken….. as some of you may have noticed. I have very few recipes on my blog that are not vegetarian or vegan. I think that being raised a vegetarian and not being around meat as a kid has had a huge impact on me. Cooking raw meat, really grosses me out. I find I usually only eat chicken when I go out for dinner. I do cook it at home about once a week for my son and my boyfriend but I never end up eating any. I think I just get turned off by the cooking process. This recipe however is amazingly easy and I don’t have to handle the raw meat for more then a few seconds! You prep this in the morning, set your crock pot on low and when you get home for dinner, it’s ready to go. It has so much flavour, and the meat is nice and moist. I served mine on a gluten free bun with mayo, avocado and cabbage slaw. My man says this is his new favourite meal, so I know it will be a hit in your house as well.

xx Malika

pulled chicken

Southwest Slow Cooker Pulled Chicken Sandwiches
Serves: 4
  • 2 chicken breasts
  • 1 shallot, chopped
  • 1 can of fire roasted can tomatoes (trader joes)
  • 1 tbsp apple cider vinegar
  • 1 tsp liquid smoke
  • 3 tbsp coconut sugar
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 chipotle pepper in adobo sauce (from a can)
  1. Take all of the ingredients except the chicken and the onion and puree in your blender.
  2. Turn your crock pot on low and put chicken breast whole into the bottom, scatter onions over top then pour your sauce over.
  3. Let cook in crock pot on low for 7-8 hours.
  4. Turn off the heat.
  5. Shred the chicken with a fork, serve and enjoy!

Southwest crock pot pulled chicken sandwich

By | Feb 24th, 2016|Meals|0 Comments

The Best Tempeh Burger Ever!

Tempeh Burger

Happy Friday! 🙂 I know hamburgers are one most peoples food favourite foods. My boyfriend loves a good burger! Last year I took him to the Naam for lunch and he tried a Tempeh Burger, he looooved it. Ever since he has asked me to re-create it at home for him, and I finally did. I think this recipe is a game changer……not to toot my own horn or anything. 😉 I found these great gluten free buns to serve it on. If you want the beet hummus recipe, it is in the free spring recipe ebook you get when you sign up for my newsletter. I served my burger with homemade cajun fries and it was the perfect treat. I hope you all  have an amazing weekend. 🙂

xx Malika

Tempeh burger heaven

5.0 from 1 reviews
The Best Tempeh Burger Ever!
Recipe type: Burger
Cuisine: Vegan, gluten free
Serves: 2
  • 1 package of Smoked Tempeh
  • 2 tbs olive oil
  • 2 tbs braggs or soy sauce
  • 1 tbs honey
  • 1 clove of garlic, crushed
  • Toppings:
  • 2 tbsp grated goat cheese cheddar
  • 1 ripe avocado, sliced
  • 2 tsp vegenaise or mayo
  • 2 tbs beet hummus
  • 2 Burger buns
  1. Preheat your even to 375 degrees.Slice your tempeh into 6 thick strips.
  2. In a small baking dish, whisk together all of the the sauce ingredients. Lay the tempeh into the marinade and make on each side for 10-15 minutes. Tempeh should be cripsy but not burnt when done.
  3. Melt the cheese onto the tempeh in the oven for 3 minutes.
  4. Layer your toppings into your bun.
  5. Serve with salad or home fries and enjoy!


Tempeh Burger with beet hummus

By | Jan 15th, 2016|Meals|1 Comment

Cauliflower and Coconut Quinoa Bowl

Cauliflower and quinoa bowl

How is everyone doing on there new years resolutions and healthy eating?! I’m doing pretty good. I worked out yesterday after such a long break and it felt so good to get my muscles moving again! As for my meals, I have been staying on track for the most part. I am not overly strict, I just do my best. Being hard on yourself for not eating right is not going to help at all, if you end up eating something unhealthy just get back on track the next meal or day. Self love is so important and knowing why you want to feel better is key. Eating right helps you sleep better, have more energy, helps with skin issues as well as weight loss. This dish is just kinda of a miss mash of this and that, I like to call it a cheap and cheerful meal. 😉

xx Malika

coconut and cauliflower quinoa bowl

Cauliflower and Coconut Quinoa Bowl
Cuisine: Gluten Free, Vegan
Serves: 2
  • 1½ cups cooked mixed quinoa
  • ½ yellow onion, finely chopped
  • 1 tbs coconut oil
  • pinch sea salt
  • 1 clove of garlic, crushed
  • 1 tsp smoked paprika
  • ½ tsp turmeric
  • ½ tsp cumin
  • 1 can canned coconut milk
  • Pinch red cayenne
  • 1 fresh lime
  • 1 tbsp maple syrup
  • ½ Cauliflower, trimmed and washed
  • cilantro to finish
  • fresh basil to garnish
  1. In a large pot, over medium heat, heat the oil and add the onion.
  2. Sautee for 4-5 minutes, add the garlic and spices then add the coconut milk and lyme juice and syrup. Heat to a boil then turn down to simmer for 10 minutes.
  3. In a separate pot, steam the cauliflower until soft.
  4. In 2 bowls layer the quinoa, cauliflower and coconut broth mixture. Topping with extra lime edge, fresh cilantro and basil.
  5. Serve and enjoy!


Cauliflower and coconut quinoa dish

By | Jan 5th, 2016|Meals|0 Comments

Latkes with Smoked Salmon, Avocado and Chèvre

Latkes with chevre and smoked salmon

I have been seeing potato pancakes (Latkes) all over Instagram this week in conjunction with Hanukkah. My mom used to make us these when I was a kid and I rather enjoyed them. I felt inspired to make up my own fancy version this week. Plus adding avocado to anything makes it better! Do you know how healthy avocados are? Check out 13 health benefits of avocados here. I have been obsessed with wild smoked salmon lately and so I thought why not try it on these latkes?! They actually tuned out quite tasty. 😉 So be brave and give this crazy recipe a try!

xx Malika

Latkes with smoked salmon

Latkes with Smoked Salmon, Avocado and Chèvre
Cuisine: Gluten Free
Serves: 2 p
  • 4 red skin organic potatoes (washed)
  • 2 eggs
  • salt and pepper to taste
  • 2 sprigs fresh thyme
  • 2 tbs flour (I used sorghum flour)
  • 3 tbs olive oil
  • Toppings:
  • ½ cup Wild smoked salmon
  • ½ block herbed goat cheese chèvre
  • 1 Avocado
  1. Grate or use your food processor to grate all the potatoes.
  2. Drain the water by squeezing the potatoes out over your sink.
  3. In a large bowl mix the potatoes, thyme, eggs, salt, pepper and four together.
  4. Heat a non stick pan over medium to hight heat and add some of the olive oil. (each batch you will need to add more oil)
  5. With your hands form the mixture into small pancakes and lay them into the pan, I usually have room to cook 3 at a time. After 3 minutes, flip them over and cook on the other side for 3 min.
  6. Continue cooking all of the mixture in batches.
  7. Serve the latkes with the salmon, cheese and avocado.
  8. Eat and enjoy!


By | Dec 9th, 2015|Meals|0 Comments

Oven Baked Sable Fish with Lemon and Butter

sable fish with lemon and butter

Happy Friday! I am finally getting the hang of my new diet and I have to say I’m loving sable fish right now. It’s so light and flaky and its not fishy tasting at all. 🙂 If you don’t like fish this is the place to start. It can be a bit pricey so shop around. 😉 I served mine with mashed cauliflower, avocado and sauerkraut, divine. This meal is so frigin healthy, is got good fats, protein and probiotics! I was having a hard time finding foods that I actually enjoyed on this SCD diet last week. This week I am doing much better, I am loving fish and veggies for dinner and I have started eating bananas and pumpkin again. Stay tuned for pumpkin anything recipes. If you are interested in getting your own health back on track, I can help! Head over to the work with me tab and check out how you can sign up for a FREE health consultation.

xx Malika

Sable fish dinner

5.0 from 1 reviews
Oven Baked Sable Fish with Lemon and Butter
Recipe type: Fish
Serves: 2
  • 2 pieces of fresh wild sable fish
  • 1 lemon
  • 1 tbs butter, melted
  • salt and pepper to taste
  1. Whisk together melted butter and ½ the lemon juiced.
  2. Arrange your sablefish skin side down in a large baking dish lined with parchment paper.
  3. Brush lemon butter mixture evenly over the fillets and season with salt and pepper.
  4. Bake in an oven preheated to 400 degrees for 15 minutes. (check fillets. fish should easily flake with a fork)
  5. Now turn the oven to broil and brown the top of the sablefish for about 5 more minutes.
  6. Serve and enjoy!

sable fish and mashed cauliflour

By | Sep 11th, 2015|Meals|2 Comments

Black Bean Beet & Mushroom Burgers

Quinoa, beet and mushroom burger

Hello Summer!! This recipe is the perfect summer dinner. 😉 These burgers are easy to make and they taste juicy and moist. I have had my share of veggie burgers and they are definitely hit or miss. These are great because of the contrast of sweet from the beets and savoury from the beans. I served mine with a kale and brussels sprout salad, delish. If you are normally a ground beef burger connoisseur, I encourage you to try this recipe. I think you will be nicely surprised. I hope you all are enjoying these hot summer days…. I know I am!

xx Malika

Veggie Burger

Beet, Black Bean & Mushroom Burgers
Recipe type: Burgers
Cuisine: Vegetarian, Gluten Free
Serves: 4
  • 6 brown button mushrooms (minced)
  • ¼ yellow onion, chopped
  • ¾ cooked quinoa
  • 1 medium beet, peeled and grated
  • 1 egg
  • ½ cup of cheese
  • 1 cup of rinsed caned black beans
  • ¼ ground almond meal
  • 1 tsp cumin
  • ½ tsp paprika
  • salt and pepper to taste
  • ¼ tsp chilli powder
  • 1 tbsp olive oil
  • parchment paper
  1. In a pan over medium heat, heat the olive oil and cook the chopped onions for 4-5 minutes.
  2. Then add the mushrooms and cook for another few minutes till they are soft.
  3. In a large bowl, mash the black beans to your liking, then add the mushroom and onion mix, beets, quinoa, beaten egg and spices.
  4. Gently fold in the almond meal and grated cheese.
  5. Refrigerate for 15 min, while you pre-heat the oven to 375 degrees.
  6. Form the burger mix into patties with your hand or use a plastic lid.
  7. Bake in the oven on parchment paper for 15 minutes, then flip over and bake for another 15-20 min.
  8. Serve on buns with your favourite toppings!
  9. Note: to make these vegan use egg replacer and omit the cheese!

black bean beet and quinoa burger

By | Jul 17th, 2015|Meals|0 Comments