Holistic Foodie

Foodie turned Holistic Nutritionist

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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

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.

One of the things I’ve missed the most is defini

One of the things I’ve missed the most is definitely sushi 🍣. I know that it’s available for take out but it’s just not the same as having it freshly made, you know? So I made my own version of sushi but also made it into a pizza and it’s AMAZING! The crispy rice is absolute perfection. Oh and all you need for topping is a can of tuna! Mix that with some wasabi mayo and your tastebuds will be LIT 😍. So no this isn’t even close to sushi, but for lack of better terminology I’m just calling it sushi pizza 🤷🏻‍♀️. And if you wanna make it too, you can find the full recipe up on my blog now, click the link in my bio and then tap on this photo. Until I can get real deal sushi, this will more than make up for it for the time being. If you want to have it more sushi like, use raw salmon or tuna 😋🍣.

Summer kicks off tomorrow and I’m SO ready for i

Summer kicks off tomorrow and I’m SO ready for it! One thing I always have an abundance of is zucchini. I’ve found some pretty clever ways to use it up, one of those is with this double chocolate zucchini cake. This cake is moist (sorry 😬), rich and fudgy. Plus the quick chocolate frosting on top reminds me of that McCain chocolate cake, only better! I make this cake every summer, at least 3-4 times, it’s that good. It’s gluten free, with a vegan option to replace the egg if you need ☺️. You can check out the full recipe up on my blog now, just click the link in my bio and then tap on this photo!
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My second fav way to use zucchini is in smoothies. I’ll be testing out a new option soon, fingers crossed it works! Any other ways you like to use zucchini?? Share below 👇👇.

Summer is right around the corner and I know I’m

Summer is right around the corner and I know I’m going to be making this summer vegan bolognese again and again 🍝. It’s surprisingly light and has the best texture thanks to some mushrooms and walnuts. Plus you’ll use in season cherry tomatoes 🍅 for the sauce! This is the easiest bolognese EVER. Meaning you can whip it up in 35 minutes 💯. Serve over your fav pasta, mine is bucatini lately (love that hole in the middle that soaks up extra sauce 😋). You can find the full recipe up on my blog now, just click the link in my bio and then tap on this photo!
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What are you most excited for as we head into summer??

My go-to vegan kale caesar salad recipe is here 😍🥗! This is the one I make again and again and I CAN’T. GET. ENOUGH. For protein, I added in some @threefarmersfoods BBQ chickpeas, which compliment the caesar dressing so well #ad. It’s seriously a DREAM! I love adding these baked chickpeas to a salad because they add fibre, protein and crunch. And I’m all about variety and contrast when it comes to food!
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Here’s how to make this Vegan Caesar Salad (recipe slightly adapted from @ohsheglows):
Serves: 2
Ingredients:
For the dressing:
⅓ cup raw cashews (soaked in water for at least 1 hour, drained and rinsed)
3 tbsp water
1 ½ tbsp extra virgin olive oil
1 tbsp lemon juice
1 tsp dijon mustard
1 clove garlic, minced
1 tbsp nutritional yeast
1 tsp vegan worcestershire sauce
1 tsp capers
Kosher salt and freshly ground pepper, to taste
Vegan parm (for garnish, optional)
For the Vegan Parm:
¼ cup cashews (or almonds)
2 tbsp hemp seeds
1 tbsp nutritional yeast
1 tsp extra virgin olive oil
Sea salt, to taste
For the salad:
1 bunch kale (washed, dried)
1 stalk green onion, chopped on the bias
½ watermelon radish (sliced thin)
¾ cup @threefarmersfoods BBQ chickpeas
½ avocado, sliced
Directions:
Add all of the ingredients for the caesar dressing to a high speed blender and blend until smooth. Set aside.
If making the parm, add all ingredients to a food processor or blender and pulse until combined, and still somewhat chunky.
Finely chop the kale into thin ribbons and add to a large bowl. Add the green onion. Add the dressing and mix well until the kale is coated nicely. Divide onto plates, and top with sliced watermelon radish, chickpeas, avocado, vegan parm, flaky salt and fresh pepper.
#ThreeFarmersFoods #RealFoodRealFarms #FeelGoodFood #GuiltFreeSnacking #SnackWithPurpose

EDIT- contest closed. GIVEAWAY!!! My friends at @b

EDIT- contest closed. GIVEAWAY!!! My friends at @botanicahealth have launched their new unsweetened lion’s mane iced tea and turmeric lemonade and I’m giving away both! These are so delicious in the summer with lotsa ice as a nice cold beverage. I’ve even used the lemonade in my own lemonade energy balls 🍋🍋. If you want to win these, just follow these easy steps:
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Follow both me @holistic.foodie and @botanicahealth
Like this photo
Tag a friend in the comments to let them know about these products
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Contest is open to Canadian residents and will close June 21! Good luck 🍋

Tell me something better than an ice cream sandwic

Tell me something better than an ice cream sandwich in the summer… I’ll wait 😋. I’m not sure there is anything better. Especially with this delicious flavor of wine and dark chocolate from @udderlyicecream #ad. This ice cream is actually made from goats milk, making it a lot easier to digest for those with lactose intolerance. Plus it’s made right here in Ontario. Goats milk is less allergenic because it doesn’t contain the complex proteins that stimulate allergic reactions to cow’s milk, so it doesn’t suppress the immune system. I love that this ice cream is made from all natural and local ingredients, like with this flavour which is made with Ontario VQA merlot wine #thegoat #makingcowsjealous
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Want to make this PB ice cream sandwich cookie? Here is how!
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Ingredients:
1 ½ cup almond flour
¼ cup tapioca flour
½ tsp kosher salt
1 tbsp vanilla extract
¼ cup maple syrup
3 tbsp, plus 1 tsp melted/cooled coconut oil (divided)
1 cup chocolate chips, divided
¼ cup all natural peanut butter
Directions:
In a large bowl add the almond flour, tapioca flour, salt, vanilla, maple syrup and melted and cooled 3 tbsp coconut oil and stir to combine.
Fold in ¼ cup chocolate chips and the peanut butter and stir.
Line a baking tray with parchment and then add the cookie dough on top, and form into a large rectangle, taking up about half the size of the baking tray. Place in the freezer for about 30 minutes.
Take out the ice cream and let it soften for a few minutes. Take out the cookie dough from the freezer and cut it in half down the middle. Add the ice cream to one side of the cookie dough and place the other layer on top. Smooth down the sides as needed. Place in the freezer to set completely, about 2 hours.
Melt the remaining chocolate and coconut oil in the microwave or in a small saucepan, set aside.
Remove the frozen bars and cut into 8-10 squares. Dip each bar into the melted chocolate and drizzle all over the bars.
Place back in the freezer to set.
Inspired by @get.inspired.everyday for the bars!

I asked a little while back if you’d be interest

I asked a little while back if you’d be interested in the recipe for this paleo strawberry rhubarb galette and I got a lot of YESSS, so here it is! The full recipe for how to make these mini galettes is now up. Truly, everything is better when it’s mini, right?!
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Click the link in my bio and then tap on this photo to check it out 🍓🍓.

Are you familiar with harissa?! It’s a newer ing

Are you familiar with harissa?! It’s a newer ingredient to me and one that I definitely plan on using a lot more.
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Harissa is a smoky, spicy North African condiment that’s traditionally served alongside bread, stews and couscous dishes. There are lots of ways to make it but it usually contains spices like caraway, cumin and coriander and sometimes herbs like mint. You can also buy it pre made (I did) and that makes it even easier.
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These harissa chicken wraps are SO GOOD!! I tossed some skinless, boneless chicken thighs with harissa, spices, and then added them to lettuce wraps. Plus, I added some spiced almonds, and a creamy lemony yogurt to cool things off 🥵. Top with all the fresh herbs, I used a mix of parsley, mint and dill 💚👌🏻. The full recipe is up now! You can check it out by clicking the link in my bio and then tap on this photo 😋.

First and foremost, thank you to @ohhappydani for

First and foremost, thank you to @ohhappydani for sharing this beautiful illustration.
The whole point in participating in the #amplifymelanatedvoices created by @blackandembodied and @jessicawilson.msrd was to listen and also to learn. Here is what I learned based on some of the reflection questions they posed. Swipe through to read... 🖤🖤🖤

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