What I Ate Wednesday: Dietitian Edition 3

Remember when I used to post three times a week? I don’t know how I did it. Now even posting three times a month seems unachievable at times! This next month in particular will be a quiet one around these parts because I’m away on two trips: one for work and one for pleasure. I hope to sneak in a post sometime before Christmas though because I have some wonderful holiday treat recipes I’ve been testing recently!

But let’s rewind to this week and take a peek at what I ate yesterday:

Breakfast: Oatmeal made with milk, cinnamon, and chia seeds with banana slices stirred in. A scoop of almond butter and coconut chips topped it off

Banana oatmeal

Snack: Handful of almonds

Lunch: Quinoa chili and whole wheat cornbread from my freezer

Chili and cornbread

Snack: One of the leftover cookies from the healthy holiday baking class I taught in the afternoon + an apple

Molasses cookies

Dinner: Organic Ontario rainbow trout with a Brussels sprout hash and this garlic spaghetti squash with herbs on the side.

Salmon spaghetti squash brussels sprouts

Snack: One of the last few of my hemp protein date bars


Workout: I started the day off with a workout at GoodLife Fitness. I go through phases with how often I go to the gym but lately it’s been a solid 4x a week – having a program to stick to helps with the motivation! I’m on week 10, but I won’t be able to finish it before my trips – which I’m planning on taking off from exercise. I need a true, lazy, lie-by-the-pool-and-drink-pina-coladas vacation. Like I said, I won’t be updating the blog until afterwards – but follow me on Instagram to stay in touch while I’m away!

Let’s chat! Have you started holiday baking yet? Are you doing any travelling this winter?

This post was written as a part of the GoodLife Fitness Blogger Ambassador Program, however all opinions expressed are my own.


Filed under WIAW

Hemp Protein Date Bars

Sometimes I have a hard time processing things when tragedies like last week’s events happen.

On the one hand, I feel kind of distanced from it. In Paris, Beirut, and Baghdad countless lives have been altered permanently, but yet over here in Canada we’re still going about our daily lives mostly as usual. On the other hand, it also feels too close. Hearing it on the news, reading stories from the survivors… it makes it seem all too real.

These hemp protein date bars are a healthy homemade snack bar that you will love! Vegan, gluten free, nut free, and made with no refined sugar!

It’s times like these that I’m reminded to be present in all my relationships and live everyday with a full heart. Be friendly to strangers, forgive petty spats… make love, not war, you know?

No, I haven’t gone all hippie on you guys. Well… maybe I have a bit. I’ve been in a bit of a hemp craze lately!

These hemp protein date bars are a healthy homemade snack bar that you will love! Vegan, gluten free, nut free, and made with no refined sugar!

Hemp seeds, that is, ahem. With 10 grams of protein in 3 tbsp, I often recommend these guys as an easy way to boost protein in breakfast and snacks, where we tend to not eat enough of this macronutrient. Hemp seeds are also a great source of iron, B vitamins, magnesium, and manganese. And they contain some omega 3s – which is important if you’re following a vegetarian or vegan diet that doesn’t include fish.

Hemp seeds can be easily added to oatmeal, yogurt, cereal, baking, and even sprinkled on your salads and vegetables! If you’re looking for a great way to use them, try these hemp protein date bars that I adapted from this recipe. With only 7 ingredients, they’re an easy homemade snack you can whip up in a cinch! And they’re dairy free, gluten free, nut free, and vegan. Hippie friendly, if you will.

So with that, I bid you peace, love, and hempiness!

These hemp protein date bars are a healthy homemade snack bar that you will love! Vegan, gluten free, nut free, and made with no refined sugar!

Hemp Protein Date Bars
Prep time
Total time
These hemp protein date bars are a healthy homemade snack bar that you will love! Vegan, gluten free, nut free, and made with no refined sugar!
Yield: 10-12 bars
  • ⅓ cup mixed raw seeds (I used pumpkin and sunflower seeds)
  • ½ cup shredded unsweetened coconut
  • 3 tbsp hemp seeds
  • ¼ cup hemp protein powder
  • 1 cup packed Medjool dates (about 13)
  • 2 tbsp cacao powder
  • ½ tsp vanilla
  • 1-2 tbsp water if needed
  1. In a food processor, pulse the mixed seeds, coconut, hemp seeds, and protein powder together. Remove to a bowl.
  2. Add the dates, cacao powder, and vanilla to the food processor next and mix until it comes together. If your dates are dry you may need to add 1-2 tbsp water.
  3. Add back the seed mixture to the food processor and pulse until everything is combined.
  4. Spread the mixture evenly into a parchment lined loaf pan (or you could just shape it by hand on a piece of parchment paper), pressing down firmly.
  5. Place in the fridge for 1-2 hours to let harden, then cut into 10-12 bars and wrap individually in seran wrap. Store in the fridge for up to 2 weeks.



Filed under recipe

Fall Vegetable Recipes I’m Loving

There’s something about fall that just makes me feel like cooking.

The darker evenings are so inviting for staying indoors, putting on my cozy clothes after work, and standing in front of the stove to A) cook dinner and B) warm myself up. Fall vegetables have been the stars of many of our dinners lately, as they lend themselves so well to comfort food. I know “comfort food” and “vegetables” aren’t usually seen as compatible terms, but I think they go hand in hand perfectly. Starchy potatoes, sweet and creamy squash, roasted root vegetables that caramelize in the oven… tell me those aren’t pure comfort!

If you’re in need of some dinner inspiration, check out these links for recipes centred around fall’s local harvest that I’ve made and loved lately:


sweet potato and coconut milk soup via Katie At The Kitchen Door
roasted sweet potato huevos rancheros via Naturally Ella
cider dijon pork chops with roasted sweet potatoes and apples via Epicurious
vegan lentil shepherd’s pie with parsnip and potato mash via Food52

harvest roasted butternut squash quinoa salad via Joyful Healthy Eats
stuffed acorn squash via Food & Drink
roasted butternut squash and red onion with tahini and za’atar via Bon Appetit
kabocha squash with garlic yogurt sauce via Chelsea’s Healthy Kitchen

kale and brussels sprout caesar slaw with pine nut parm via The First Mess
kale and wild rice salad with maple roasted squash via Vanilla and Bean
winter panzanella via Dishing Up The Dirt

What fall vegetable recipes are you loving lately?


Filed under Uncategorized