Whoot! It’s my Birthday! I can’t believe it’s been a year already, time definitely flies! I am always grateful for all the positive situations I come across in my everyday life, no matter how little they are, great friends, family, co-workers, and even yummy food However, I want to take this opportunity to honour you guys and say thank you to all of you who follow and hopefully enjoy my recipes. You guys have been very supportive from the very beginning and have watched me grow, and no matter what ups and downs you go through in your everyday lives, you still find the time to show love, and it means more to me than you can ever imagine. So thank you guys! And you bet I love the heck out of your lovely faces.

Since I mainly post recipes, I decided to let you guys into my world and share with you ten random facts about me, yay!

1. I’m 5’9 and I won’t wear heels that are higher than 4 inches, but I might excuse a couple of 5 inch heels if they are super sexy

2. I’ve always fantasized about peyote in the desert with Sting while he’s singing Desert Rose.

3. My brain is always on overdrive….always.

4. I’ve been on reality tv to conquer my fear of lizards, but instead I developed a new fear for spiders, but I would still do it again

5. I love heights! I’m planning on going sky diving and bungee jumping sometime next year. I guess that makes me a bit of an adrenaline junkie.

6. I have chipmunk cheeks, which is why I don’t smile in my pictures often, but they are here to stay so I’ll have to embrace them

7. I’ve always wanted a pet turtle. If I ever get one, I would name it D’angelo

8. I love food! (Well obviously haha)

9. I am always finding new ways to incorporate new fitness regimes into my lifestyle, and that does not exclude pole dancing ?

10. I have a bucket list of things I want to accomplish before I turn 30, and one of those things is to have lunch with Samuel L. Jackson because his awesomeness will make me awesomely happy

Have amazing hump day!!

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I haven’t posted a juices in a while, so I decided to share my pre breakfast juice with your lovely faces I call this a PowerGlass Juice because it acts as a detox (parsley, celery, & lemon), flu remedy (citruses & tomato), and energy booster (beets). This juice contains:

3 cups parsley leaves
Half a cucumber
2 beets
2 oranges
2 kiwis
3 mini celery stalks
Ginger (small piece)
1 tomato (grown in my friends garden
1/2 a lemon

*All ingredients are organic, but if you can’t find organic produce or you find it slightly expensive, then stick with what you can find. Just make sure you wash them properly.

Although juicing can be a hassle sometimes, I encourage it because of its many benefits (details on juicing benefits can be found in my “blood purifier juice” post). If you don’t have a juicer, green smoothies are just as good! They provide extra fibre which is excellent for bowel movement. Have a great day guys!

The post POWERGLASS JUICE (DETOX, FLU REMEDY, AND IMMUNE BOOSTER) appeared first on My Digital Kitchen.

Late post! I made these yummy treats earlier and I apologize for uploading the recipe late. Quite a busy but fun Friday! Have a great weekend everyone!

Recipe:

4 peaches (halved and seeded)
1/2 cup pecans (chopped)
2 tbsp organic raw honey (or maple syrup)
1/4 cup unsweetened coconut cream (from can)

Pre-heat oven to 400°F.

Place peaches on a baking sheet lined with parchment paper and bake for 15-20 minutes or until peaches look a little wrinkled. Trust me, you want this to happen take out when ready and leave the oven settings the same.

Mix pecans with honey until well incorporated in a bowl. Place pecans in the oven on the same baking sheet and roast for 10-15 minutes.

When ready, top peaches with roasted pecans and coconut milk. You can sweeten the coconut milk if you want, but I find that the sugar content in the honey gives the entire treat enough flavour.

The post BAKED PEACHES WITH HONEY ROASTED PECANS AND VANILLA CREAM appeared first on My Digital Kitchen.

Yup! This is how I roll people. All your macro nutrients (carbs, protein, healthy fats, and veggies) packed in a yummy roll. Healthy food equals a healthy life, and life sure tasted good when I consumed these

Hmmmm, yummy goodness…..

Recipe: serves 2

2 wild tilapia fillets
Half a medium sweet potato (mashed)
2 cups organic kale (cooked)
1/2 tsp herbamere (or sea salt)
1/4 tsp cayenne pepper
1/2 tsp cumin
1 tsp Mrs Dash salt free spice blend
1 tsp coconut aminos
1 tbsp organic extra virgin olive oil

Pre-heat oven to 400°F.

Skin and dice sweet potato into small pieces and boil with 1 cup of water for 15 minutes over medium-high heat. The smaller the pieces are, the quicker they cook and soften.

Wash and chop kale leaves into small pieces. Grease a skillet with 1/2 a tbsp of olive oil over medium heat and sauté kale leaves until they are withered down. Set aside when ready.

Mash cooked sweet potatoes until smooth. Combine the withered kale with remaining spices (except herbamere) and mix until flavours are well combined.

Using a tenderizer, tenderize the tilapia fillets until they are 1/2 an inch thick. Be careful not to overdo it or the tilapia fall apart. If you don’t have a tenderizer, use the bottom of a clean coffee mug or jam jar to tenderize your tilapia.

Season tilapia fillets with herbamere and 1/2 a tsp of olive oil.

Spread out about 3 tbsp of the sweet potato and kale mixture over the tilapia and roll. Stick a toothpick in the middle to keep the roll intact.

Place rolled tilapia on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until golden brown.

When ready, top with hot sauce, homemade mayonnaise, or any toppings of choice and consume!

The post KALE SWEET POTATO STUFFED TILAPIA ROLL appeared first on My Digital Kitchen.

Sweet, savoury, and delicious! Cod is a type of white fish similar to tilapia because of its tender and juicy texture. It is also packed with protein which is great for muscle growth and repair, as well as an excellent dinner alternative. The coconut sauce I use to season my veggies (and most of my savoury recipes) is coconut aminos. Coconut aminos is a source of liquid aminos very similar to soy sauce, but soy sauce often contains a high amount of sodium, even the low sodium soy sauce alternatives! However, the sodium content in coconut aminos is less than two percent per tablespoon, which makes it easier to be more flexible with your seasoning options. Coconut aminos is also slightly sweet, because it is derived from coconut nectar, so it is definitely a great seasoning alternative if you are craving a sweet and savoury dish. It also makes an excellent salad dressing! The possibilities are endless

Recipe for cod

1lb wild cod fillet
1/4 tsp garlic powder
1/4 tsp onion powder
1 tsp organic raw mustard
1/4 tsp sea salt
A dash of cayenne pepper
1 tsp organic extra virgin olive oil

Recipe for veggie sauté:
1 tbsp coconut aminos
1/4 tsp Mrs Dash salt free spice blend
A handful of diced carrots, red onions, grape tomatoes, mushrooms, red bell peppers, and jalapeños
Asparagus (steamed)

Set your oven settings to broil.

Season cod with seasonings and let it marinate for 15 minutes.

When ready, line a baking sheet with foil paper and grease with coconut oil or butter. Place the cod in the oven and broil for 15 minutes. When ready, turn off the oven and leave the cod in the oven so it stays warm.

Next, place a skillet over medium heat and grease with 1 tbsp olive oil. Place veggie sauté ingredients in the skillet and mix until well incorporated. Reduce the heat to low and cover the top of skillet. Let it simmer for about 2-3 minutes.

When ready, serve with cod and steamed asparagus or other side of choice.

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I think it is quite accurate to say that I am obsessed with finding and creating new pizza crust recipes. But hey, I believe variety is the spice of life, and we all need a fix of it every now and then

Recipe for crust:

2 organic medium sized zucchinis (grated)
2 organic cage free eggs
1 cup fresh parmesan cheese (or mozzarella or cheddar, grated)
A dash of sea salt and pepper

Recipe for Shrimp:

1.5 cup raw shrimp (peeled)
1 tsp paprika
3/4 tsp dried thyme
3/4 tsp oregano
1/4 tsp sea salt
1/4 tsp cayenne pepper
1/4 tsp black pepper
1 tbsp organic extra virgin olive oil
*toppings of choice

First, combine shrimp and remaining ingredients in a bowl until well incorporated. Cover with cling wrap and place in the refrigerator for 15 minutes to marinate.

Pre-heat oven to 450 degrees F.

Squeeze excess moisture out of the grated zucchini using a paper towel. When most of the moisture is squeezed out, transfer to a bowl.

Add eggs, cheese, salt, and pepper to the bowl and mix until a dough like texture forms.

Lightly grease a non stick pizza pan with coconut oil or butter and spread out the dough on the pan. It should be thin, about 1 inch thick.

Place in the oven and let it bake for 12 minutes.

Take out the pizza from the oven and place the cajun shrimp and toppings of choice on top.

Return back to the oven and let it bake for 6 minutes.

When ready, take the pizza out of the oven and let it cool for about 5 minutes.

Top with additional cheese and enjoy!

The post CAJUN SHRIMP ON ZUCCHINI PIZZA CRUST (FLOUR FREE) appeared first on My Digital Kitchen.

Happy Friday everyone! So I was craving a caveman breakfast this morning, and then I decided, hey! go for it! I don’t always crave typical breakfast meals in the morning, especially when I wake up hungry or after fast cardio.

Whether you’re extremely or moderately physically active, always find ways to incorporate protein into every meal you have. Eat enough carbs to give you energy to function and enough protein to keep you full throughout the day. A good balance is always the key to achieving a healthy mind and of course a healthy body

Recipe: serves 2

1 large organic bell pepper
1 lb wild cod fish
2 organic cage free eggs
A handful of chives, grape tomatoes, and red onions (diced)
A dash of herbamere (or sea salt)
A dash of cayenne pepper
1/4 tsp garlic powder
1 tsp organic coconut aminos
1 tsp parmesan cheese

Pre-heat oven to 400°F.

Core bell peppers and slice them in half.

Whisk eggs in a medium bowl and add remaining ingredients and spices. Mix until well incorporated.

Place bell peppers on baking sheet lined with parchment paper and drizzle 1 tsp or olive oil around the edges of the peppers.

Evenly pour mixture into both bell peppers. Some of the egg will leak out but that’s normal.

Bake for 20-25 minutes or until the egg is set in both of them.

When ready, top with hot sauce of choice and parmesan cheese while it’s still hot and enjoy!

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Its Friday! Whoot whoot! I made these Salmon Omelet Quiche Bowls for breakfast and they were super yummy! This recipe is a remake from the Veggie Omelet Quiche Bowls I posted a long time ago, the only changes I made were adding 1/2 cup of chopped salmon and substituting the chard with 1/4 cup cooked kale leaves. You can find this recipe on my Veggie Omelet Quiche bowls post. Have an awesome weekend everyone!

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Good morning guys! Sorry I’ve been MIA, I’ve been slightly preoccupied We have a extreme heat alert today in Toronto, so it kinda sucks that I can’t enjoy the sun but at least I enjoyed my breakfast! Plus the pineapple in the middle gives this recipe a sweet and refreshing flavour Have a great sunny day everyone! And for all my Torontonians, stay inside and/or stay hydrated if you must be outside!

Recipe:

Oven Ingredients:

Half a medium sweet potato (diced)
A handful of organic mushrooms (diced)
1 organic scallion (chopped)
2 tbsp organic red bell peppers (diced)
1 tbsp Mrs Dash salt free all spice mix
A dash of cayenne pepper
1 tbsp organic extra virgin olive oil

Topping Ingredients:

1 pineapple and tomato slice for topping
2 organic cage free eggs (poached how ever you prefer. Search youtube for poached egg tutorials).

Pre-heat oven to 400°F.

Season all oven ingredients and place on a baking sheet lined with parchment paper. Bake for 20-25 minutes.

Meanwhile, poach your egg. There are several poaching methods depending on your preference, but I will share the method I used for this recipe

Heat up a skillet over medium heat filled with 1 cup of water. Let it heat up until light bubbles form.

Place eggs (still in the shell) in boiling water and let it boil for exactly 5 minutes. Boiling it longer will harden the yolk.

When ready, place eggs in a bowl filled with iced cold water for another 5 minutes.

Gently peel eggs. They will be very tender so peel slowly so the shell doesn’t rip the egg apart.

When sweet potatoes are ready, top with pineapple, tomato, and poached egg.

Enjoy this yummy treat!

The post PINEAPPLE SWEET POTATO HASH AND POACHED EGG TOWER STACK appeared first on My Digital Kitchen.

Late post! I made this earlier today and forgot to upload it because I got busy with paper work, but these were delicious! Perfect to sip on while laying on the beach or sitting on the patio and enjoying the summer heat, or humidity, whatever your preference lol. If you want to get a little naughty, feel free to add a shot of rum

Recipe: serves 2

1 cup organic pineapple chunks
1 cup organic unsweetened lite coconut milk
1 organic banana
2 large ice cubes
1 tbsp organic raw honey (optional) I didn’t use it in mine and it still tasted fine

Place all ingredients in a blender and blend until smooth.

Garnish with additional pineapple chunks and other fun stuff you have.

Serve when ready.

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