Holistic Foodie

Foodie turned Holistic Nutritionist

About Jaclyn
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21-Day Self Love Challenge

About me

Hi! I’m Jaclyn, a Holistic Nutritionist and foodie. Over the past few years, I have developed a deep appreciation and understanding of food, wellness and self-love. I know that no matter how much kale you eat, if you have a negative relationship with food and your body you won’t truly feel well. If you like kale and cocktails, then you are in the right place. Read More…

Follow me on Instagram! @holistic.foodie

Peach and cherry crisp for dessert (or breakfast!)

Peach and cherry crisp for dessert (or breakfast!). This crisp is SO good and easy as pie to make... although I dunno, pie isn’t really easy to make 😏🤷🏻‍♀️. All you need are 10 ingredients and the patience to let this crisp bake and cool before you eat it 😬. It’s low in sugar so it’s not too sweet for breakfast, and if you want it for dessert add a scoop of ice cream or coconut whipped cream. I’ve got the full recipe up on my blog now, just click the link in my bio and then tap on this photo. This is my fave way to enjoy stone fruits in the summer! I hope you enjoy it too ❤️.

Find yourself with an abundance of zucchini?! If s

Find yourself with an abundance of zucchini?! If so, try my zucchini chocolate cake. It’s gluten free + vegan friendly, plus it has hidden veggies in it that nobody would even notice 😏🤫. Top it off with a decadent chocolate coconut butter frosting and you’re in chocolate heaven. It’s the perfect way to use zucchini! I’ve got another zucchini recipe coming next week that you’re gonna LOVE ❤️.

Get ready for the tastiest way to eat carrots! The

Get ready for the tastiest way to eat carrots! These maple roasted carrots 🥕 are a staple for me, I’ve been making them this way for years. They’re the perfect combination of sweet and savory with roasted carrots, onion, jammy lemon and orange slices. Then drizzle a delicious miso sesame dressing all over. These make a perfect, quick and easy one pan side dish orrrr make it a full meal served on top of rice with some lentils or chickpeas 👌🏻. Find the full recipe up on my site now, just click the link in my bio and then tap on this photo.

These loaded vegan cauliflower tacos tho 🤤🤤.

These loaded vegan cauliflower tacos tho 🤤🤤. If you’re looking to add more veggies to your life, tacos are a good way to do it 🌮. These cauli bites are spiced with deliciousness from ingredients like smoked paprika, cumin, ancho chili powder (one of my fav chili powders), and Aleppo pepper (another fav). Then they’re baked until crispy and loaded into tacos with slightly addictive spiced almonds (seriously I’m putting these in everything!) and an easy three ingredient lime crema. Cooking doesn’t need to be complicated or contain a ton of ingredients, just the right ones with plenty of spices 😬😍. You can find the full recipe up on my blog, just click the link in my bio and then tap on this photo.

Making your own matcha coconut soft serve ice crea

Fluffy and gluten free buckwheat pancakes are here

Fluffy and gluten free buckwheat pancakes are here! These pancakes are made with oat and buckwheat flour, so they’re high fibre and oh so delicious 🤤. Topped with roasted peaches 🍑, toasted hazelnuts and fresh mascarpone, it’s a vibe 👌🏻. The full recipe is up on my site, just click the link in my bio and then tap on this photo 🥞🥞.

Been obsessing over this vanilla-tahini-salted cho

Been obsessing over this vanilla-tahini-salted chocolate layered smoothie lately and I can’t stop making it. I pretty much only do smoothies in the spring and summer and during those months I love to have them as often as possible. But I want them to taste 💯 and keep me feeling satisfied and nourished. So I load them up with secret veggies, one of my faves is frozen romaine. It’s the secret ingredient in all my smoothies because it doesn’t change the colour or texture of your smoothie. Plus romaine is so underrated IMO, it’s an amazing food for skin health too with lots of vitamix A, K and C and folate. Yes I love it in a Caesar salad, but in smoothies it’s even better! Here’s how to make this layered vanilla-tahini-salted chocolate smoothie:
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Ingredients:
3/4 frozen banana
1/2 cup water
1/4 cup @enjoyyoso new vanilla oat yogurt
2 tbsp tahini
1/3 cup frozen zucchini (sliced)
1 1/2 tbsp chia seeds (or hemp seeds)
Large handful frozen romaine
Scoop of vanilla collagen or protein powder
1/4 cup frozen cauliflower (optional)
2 dates (medjool, pitted)
1 1/2 tbsp cocoa powder
Directions:
Add all ingredients except the dates and cocoa powder into a blender and blend on high until smooth and creamy. Add more water if needed, but I like it thickkkk.
Pour half of the vanilla layer into two glasses.
Add the date and cocoa powder to the remaining smoothie mix and blend until smooth, add additional water if needed.
Pour this chocolate later on top and swirl. Eat with a spoon or straw and top with chia seeds. Enjoy!

{edit - contest closed, winner has been notified}

{edit - contest closed, winner has been notified} GIVEAWAY!!! Work hard, sleep harder is my personal motto 😴. Sleep is so important to me and if I don’t get a solid 7 hours, I don’t feel my best. But sometimes it feels like my mind is going a million miles a minute and I need to s l o w down. There are lots of things I do to help calm my mind down, and sometimes it’s a little extra boost from @megafoodcanada. I LOVE these gummies so much. I take two about an hour or so before I want to go to sleep and they help so much. They pretty much knock me right out and I get a blissful 7 hours. I wake up feeling refreshed and not groggy which is key! If you want to try these gummies for yourself, you can enter to win a pack from @megafoodcanada. Here’s how to enter:
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Like this photo and follow both me @holistic.foodie and @megafoodcanada
Tag a friend to let them know about this giveaway.
Each tag is a separate entry
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Good luck and cheers to a restful sleep 💤. Contest is open to Canada only, and closes on July 19.

Vegan jackfruit gyros? YES PLEASE! #ad Jackfruit i

Vegan jackfruit gyros? YES PLEASE! #ad Jackfruit is one of my favourite meatless options (tofu is probably my most favourite) because I just love how you can shred it and flavour it with whatever you want 😍. The other thing about jackfruit is how you can crisp it up just like you would with carnitas, because I live for crispy foods 🙋🏻‍♀️. These gyros are LOADED with tomatoes, olives, red onion and cucumber and tossed in some delicious @motherraw Greek dressing along with a vegan tzatziki made with @enjoyyoso NEW oat milk yogurt. I’m so happy to partner with these two amazing plant-based brands to create this recipe. Both @motherraw and @enjoyyoso are Canadian companies that make delicious high quality, plant-based products. You can check out the full recipe on my site now! Just click the link in my bio and then tap on this photo.
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What’s your favourite plant based source of protein? #plantbased

One thing I think a lot of people have trouble wit

One thing I think a lot of people have trouble with when it comes to eggs is poaching them 🤨. If my recent IG stories were any indication, you LOVED the little tutorial with all the egg poaching hacks I learned from @conestoga_eggs #sponsored 🤓. Truth be told, poached eggs are my absolute favorite way to enjoy eggs, but they definitely take some practice. I’m going to save that egg hack tutorial to my IG highlights so you can watch them if you need. And here’s my other favorite way to enjoy avocado toast, with all the dukkah (and poached eggs of course!). Ever since first trying this Egyptian condiment, I’ve been obsessed with making it. Once you try it, trust me, you’ll find a million ways to use it (it’s great on grilled meats/veggies and to dip with bread- how it’s typically used). Here’s how to make this avocado toast!
Ingredients:
½ tsp apple cider vinegar
2 @conestoga_eggs
2 pieces sourdough (or any toast)
½ large avocado, sliced
2 tsp dukkah (full recipe on my site, just search dukkah)
½ lemon
Drizzle of extra virgin olive oil
Black pitted kalamata olives, for garnish
Roughly chopped fresh dill and basil, for garnish
Flaky salt and fresh black pepper
Directions:
In a medium size saucepan, bring water to a boil, then reduce to a low simmer. Add the vinegar.
In a very fine mesh sieve, crack the egg into the sieve over a small bowl or mug. This helps to rid the egg of excess whites that would end up stringy in the pot. Carefully transfer the egg to another small bowl or mug. Repeat with the second egg.
Create a whirlpool in the water using a whisk, carefully pour each egg in. Cook for 2 ½ minutes and then remove with a slotted spoon and place on a plate.
Toast your sourdough.
Add avocado slices to your toast, and top with the the poached eggs. Sprinkle dukkah all over, squeeze lemon on top and drizzle with evoo. Garnish with olives, dill and basil and top with flaky salt and black pepper. Serve and enjoy! #ConestogaFarms

Happy #worldchocolateday 🍫🍫. Really tho, eve

Happy #worldchocolateday 🍫🍫. Really tho, every day is chocolate day around here 😏. I wish I was celebrating with these fudgy AF sweet potato brownies with PB swirl 😫. They’re SO good and they’ll surprise anyone when you tell them there’s sweet potato in them. I love keeping them in my fridge and eating them cold in this summer heat 🥵. You can find the full recipe up on my site, just click the link in my bio and then tap on this photo.
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What’s your favourite way to enjoy chocolate?! I honestly don’t think I could choose 🙊.

It’s Monday, let’s go easy on ourselves, yes?

It’s Monday, let’s go easy on ourselves, yes? 🤗 This kale pesto is made with just 7 ingredients and takes 10 minutes to make. It’s loaded with greens (a whole head of kale to be exact!) and you don’t even need to worry about having fresh herbs on hand. Plus it’s completely plant based and it makes a large batch, so you can easily store it in your freezer for another night. I highly suggest grating some Brazil nuts on top to mimic the parm look 👀. You can check out the full recipe for this on my blog. Just click the link in my bio and then tap on this photo.
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What are you making to start the week?

Looking for an easy, healthy, make ahead breakfast

Looking for an easy, healthy, make ahead breakfast idea? These blueberry baked oatmeal cups are great to meal prep and pack away in the freezer whenever you want one (or two!). Sub blueberries for any fresh or frozen berry or use a mix of different ones. I love adding a scoop of protein powder to them. My fave at the moment is @genuinehealth fermented vegan vanilla protein powder 👌🏻😍.

They also happen to be vegan, gluten free and banana free! Find the full recipe on my blog, just click the link in my bio and then tap on this photo.

Looking for a veggie burger that tastes homemade 🤔?! Because sometimes, you just don’t have it in you to make a veggie burger from scratch! Enter these lentil + walnut burgers from @vegetariangourmet #AD. They’re packed with fibre, protein and are completely plant based + gluten free. And the best part are the simple ingredients. There aren’t any ingredients you wouldn’t recognize - hence why they taste home made. They come fully cooked, so you can just add them to the grill, stovetop, or in the oven to heat up. Because I’m such a big mushroom lover, I also added some mushrooms on top with caramelized onion and it was DELICIOUS! I served them on a baguette with fresh romaine, spicy mayo and sprouts.
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Here is how to whip them up:
Ingredients:
Dash of EVOO
½ large red onion, sliced thin
4 oz cremini mushrooms, sliced
½ tsp vegan worchestire sauce
2 @vegetariangourmet lentil & walnut burgers
4 slices romaine lettuce
2 slices fresh baguette (or other bun/sandwich bread)
Chipotle mayo
Sprouts
Directions:
In a small skillet over medium heat, add the evoo. Once heated, add the onions and cook over medium-low heat until soft and caramelized, stirring occasionally as needed. This will take about 15 to 20 minutes. Once they’re caramelized, add the mushrooms and cook for a further 5 to 7 minutes, until the liquid is released. Add the vegan worchestire sauce and cook for one minute more. Remove, season with salt and pepper and set aside.
In the same pan, over medium heat, add the burgers and cook for about 3 to 4 minutes per side.
Place the baguettes onto plates, top with two pieces of romaine lettuce, then the burger. Top with chipotle mayo and sprouts.

It doesn’t need to be your birthday to celebrate

It doesn’t need to be your birthday to celebrate with these NO BAKE birthday cake cookies(!!!) also they’re only FIVE ingredients 🎂🍪. They’re the most fool proof, easiest cookie recipe I’ve ever made. Plus these cookies are vegan, gluten free and have the most delicious coconut butter frosting on top (thanks @nutiva), with sprinkles duh 🙄 (they are bday cake after all). You can make them in about 10 minutes and then just pop them in the freezer for 20! Boom- instant cookies 😬. I only have one left in my freezer, so I’ll be making more very soon. Check out the full recipe up on my blog now. Just click the link in my bio and then tap on this photo! As if you need another reason, this batch makes about 18 cookies sooooo cookies for days 👌🏻.

Not a coffee drinker? Me either! But I do love som

Not a coffee drinker? Me either! But I do love some iced teas and matcha lattes. And this rose hibiscus iced tea with coconut milk sure does hit the spot in the summer. I added a special ingredient too - @52fields MCT from Coconut #AD. If you aren’t familiar, MCT oil (Medium Chain Triglycerides) contains a blend of particular fatty acid chains including Caprylic and Capric fatty acids. These are efficiently burned by the body as fuel and are helpful for energy, and athletic performance. I love adding it to my salad dressings, matcha lattes, baking and of course in this drink.
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Here is how you can make it yourself:
Ingredients:
3 tsp @lakeandoaktea rose glow tea
4 cups boiled water
2 tsp @52fields MCT from Coconut
⅓ cup @chasorganics coconut milk
4 strawberries, sliced
Ice
Directions:
Steep the tea with boiled water for 5 minutes. Pour into a blender and let it sit in the fridge for at least 30 minutes to cool. Add the @52fields MCT from Coconut along with the coconut milk. Blend until smooth.
Divide strawberries into each glass along with ice and pour in the hibiscus tea. Garnish with lime and strawberry. Enjoy! .
Feel free to sweeten to taste with honey or other sugar of your choice, or leave it unsweetened. You can purchase MCT from Coconut and other @52Fields products online at well.ca and nationalnutrition.com or at your local health food retailer.
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#52Fields #HealthyFats #Keto #Paleo #Organic #Ambassador #partnership

Tacos for breakfast, yes please 😍. I don’t th

Tacos for breakfast, yes please 😍. I don’t think I’ll ever turn down a taco and I certainly won’t say no to these breakfast tacos. They’re easyyyyyy to make, I’m talking maybe 20 minutes in total and perfect for serving to close friends or family. I’m thinking a taco breakfast bar situation 🍳🥑🌽🌮🍹. Plus for this recipe I’m sharing the easiest way to make perfect soft scrambled eggs and a DIY salsa verde that you can customize to your own heat preference 🥵. The full recipe is up on my site now, just click the link in my bio and then tap on this photo. Options for a vegan version and other swaps if you need ☺️.
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Thinking tacos for breakfast this weekend 🤔😁. Thanks for the taco breakfast inspiration @joyoushealth (from her amazing third cookbook!).

Arugula, Corn and Grain Salad with Creamy Cilantro

Arugula, Corn and Grain Salad with Creamy Cilantro Dressing (HELLO 😍)! I’m so in love with this salad, I think I could eat it everyday in the summer. It’s so fresh thanks to @attitudefresh local arugula from farms in Quebec #AD. This local company produces fresh salads year round (local when weather permits). Buying and supporting local is important to me because not only am I helping to support the local economy and the workers it employs, but it also tastes way fresher. This is because of less travel time from the time it was picked to the time it arrives in the store. Plus, less travel time is also better for the environment. Do you want the recipe for this locally inspired salad?
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Ingredients:
¾ cup Frozen local organic corn, defrosted and dried with paper towel
½ tsp smoked paprika
⅓ cup local organic Greek yogurt
1 garlic clove, minced
2 tbsp lime juice
⅓ cup cilantro, chopped
¼ cup organic extra virgin olive oil
3 cups @attitudefresh arugula
½ cup grain of your choice, cooked (I used @geovita.ca blend)
Optional add-ins:
Sliced avocado
Watermelon radish
Feta or cotija cheese, for garnish
Directions:
Heat a cast iron skillet over medium-high heat and add a splash of oil, then add the corn along with the smoked paprika and a pinch of salt. Cook, stirring occasionally until charred, about 6 to 8 minutes. Then remove from heat and set aside.
Meanwhile, in a blender, add the yogurt, garlic, lime juice, cilantro,and a pinch of salt and blend well. Stream in the olive oil until loosened, smooth and creamy, about 1 to 2 minutes.
Add the arugula to a plate, top with grains, corn and drizzle the dressing over top. Add additional toppings as needed. Enjoy! #freshlylocal

Did you know that ⅓ of fish stocks are still bei

Did you know that ⅓ of fish stocks are still being overfished? 🧐 Fish stocks that are allowed to deteriorate leads to less food from the ocean and more harm to the long-term survival of ecosystems. In contrast, well managed fisheries generally see a reduction in average fishing pressure and an increase in stock biomass 🙌🏻. The @mscbluefish aims to put all fisheries on a pathway to sustainability #Ad. For over 20 years, @mscbluefish has been on a mission to end overfishing and help preserve our oceans for future generations. It’s one of the reasons I look for @mscbluefish blue label (everything is connected to earth 🌍, hence this photo). Go check them out and give them a follow to win an amazing ocean friendly prize pack!
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Are you familiar with black cod? It’s hands down one of the richest tasting fish I’ve had. It’s quite different from regular cod due to the meaty and fatty texture, and buttery flavour. One of my favourite ways to indulge with @mscbluefish black cod is making miso cod. The recipe is based off of the famous black cod dish from nobu!
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Serves: 2
Ingredients:
1 lb black cod (MSC certified)
2 ½ tbsp rice vinegar (or mirin)
2 ½ tbsp sake
3 tbsp yellow miso
1 ½ tbsp coconut sugar
Splash of avocado oil
Sesame seeds for garnish
Directions:
Remove the cod and cut into two portions and pat dry. In a small saucepan, add the rice vinegar and sake over medium heat and bring to a boil for 20 seconds. Turn the heat down to low and add the miso and whisk until dissolved. Then add the coconut sugar and whisk constantly to ensure the miso doesn’t burn. Remove from the heat once the sugar is dissolved and let cool.
In a baking dish, add the cod and the cooled miso mixture and coat the cod. Let this marinate for at least 2 hours (overnight is ideal).
When ready to cook, preheat the oven to 400°F and heat a cast iron pan over medium-high heat. Add avocado oil to the pan. Use a paper towel to blot the cod of excess miso. Once the pan is very hot, place the fish skin side up and cook for 3 minutes. Flip and cook for 2 minutes. Transfer to the oven and continue cooking for 5 to 7 minutes until the fish is flaky #BigBlueFuture #💙🐟

No bake cookie dough bars bc it’s spicy out ther

No bake cookie dough bars bc it’s spicy out there ☀️😳. These healthy 10 ingredient cookie dough bars satisfy my sweet tooth and are soooo easy to make. Seriously dump ingredients in a food processor or blender, place it in a loaf pan to set. Top with the two ingredient melted chocolate and enjoy 😍. I’ve been keeping them in my freezer so I have them on hand the next time a craving hits. They’re also packed with fibre and protein (hello chickpeas!) and fat from cashew butter and coconut oil 🥥. You can check out the full recipe for this now on my blog. Just click the link in my bio and then tap on this photo.

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