White Bean Cilantro Lime Dip

Spring is in the air and we’ve got just the recipe to help kick off the backyard BBQ season! This white bean cilantro lime dip is the perfect centerpiece to WOW your guests! It’s packed with flavour, full of nutrients, and perfect for sharing! Dive into spring by diving head first into this tasty little appy! If not head first, then crackers, veggies, and chips work great too! Heck, if you’re not hosting, you can even use this dip as a deliciously healthy spread on sandwiches, wraps, or to toss in a hot/cold pasta! The possibilities are endless!

Prep Time: 5min  Total Time:  5min Servings: 3 Cups


  • 1 Can White Beans (2 1/3 Cups)
  • 1 Avocado
  • 1 Tablespoon Minced Garlic
  • 1 Cup Spinach 
  • 1 Tablespoon Nutritional Yeast
  • 1/3 Cup Fresh Cilantro
  • 1 Tablespoon Lime Juice
  • 1/2 Tablespoon Salt
  • 1 Tablespoon Pepper
  • 1 Tablespoon Olive Oil


Step 1: Add all ingredients into a food processor and blend until smooth

A big shout out to Tea and the Gang for featuring Myfitlittlefoodie. Check out their website here!

Spicy Cheesy Stuffed Potatoes


Looking for a tasty appetizer to bring to the backyard cookout? This baked potato recipe is packed with flavour, looks amazing, and is seriously easy to make!... So you'll have everyone fooled, even if you're not a whiz in the kitchen!    

Prep Time:  ~5 mins    Cook Time: ~60 mins    Total Time: ~65 mins     Servings: 6


  • 6 Potatoes (I used 3 yellow & 3 red)
  • 3 Tablespoons Olive Oil
  • 1/4 Cup Minced Garlic
  • 1/2 Cup Cashew Cheese (from previous recipe)
  • 1/2 Cup Chopped Red Pepper
  • 1/4 Cup Chopped Cilantro
  • 1 Tablespoon Chilli Flakes
  • 1 Teaspoon Chilli Powder
  • Salt & Pepper (to taste)
  • Guacamole Dressing:
    • 1 Acovado
    • 1 Teaspoon Lime Juice
    • Salt & Pepper (to taste)
    • 2 Tablespoons Hot Sauce
    • 2 Tablespoons Veganaise

You Will Need:

  • Large Baking Sheet
  • Parchment Paper
  • Cutting Board
  • Serrated knife
  • Cooking Brush

Step 1: Line baking sheet with parchment paper, and preheat oven to 425 F. Using a cutting board and serrated knife, slice potatoes widthwise, approximately 0.5-1 cm per slice. Be careful not to slice all the way through! Ideally, the potatoes should fan out, or be somewhat easily opened up.


Step 2: Place potatoes onto baking sheet; spread out evenly. Brush each potato with oil, getting into the sliced creases as much as possible. Brush potatoes with garlic, and begin to fill with cashew cheese, peppers, and cilantro (leave about a teaspoon of cilantro aside for your dressing).


Step 3: Top with chilli flakes, chilli powder, salt, and pepper, and place in the oven for 60 minutes. Potato skins should turn golden brown, and slightly crispy when ready. Use a fork to puncture the potato; if will be somewhat soft when ready.


Step 4: Using your cutting board, mash your avocado with a fork, then sprinkle lime juice, salt, pepper, and cilantro on top. Mix evenly, and drizzle over potatoes. Lastly, drizzle on hot sauce and veganaise. I used a small sandwich bag to evenly coat the potatoes with sauces, but squeeze bottles work well too when using thicker dressings!


Kale & Cashew Zucchini Pesto Pasta

Pesto is one of my absolute favourite flavours! Unfortunately not many grocery stores carry already made "cheese-less" pesto... so I've created a deliciously simple recipe that uses common kitchen food items, and maximizes nutritional health benefits! One of which, is the concept of food synergy. Researchers found that pairing tomato with a healthy fat such as avocado, increases the absorption of the tomato's antioxidants! Not to mention the added benefit of the prolonged full feeling you get from this healthy green fruit! If you prefer a raw vegan diet, this dish can easily be modified to meet your needs; just skip step 3 and keep those tomatoes off the burner!

        Prep Time: ~ 10 min             Cook Time: ~5 min             Total Time: ~ 15 min



  • 2 Zucchinis (use 3 zucchinis if serving 2 people)
  • 1/2 Cup Avocado (~ 1 medium-large avocado)
  • 1/2 Cup Unsalted Cashews 
  • 1/4 Cup Grape seed Oil (Olive oil works well as a substitute) 
  • 1 Cup Kale (I used baby kale because it comes without thick stems)
  • 1 Teaspoon Dried Basil
  • 1/2 Teaspoon Table Salt
  • 1 Teaspoon Pepper
  • 1 Teaspoon Minced Garlic
  • 1/2 Lime Squeezed
  • ~10 Halved Cherry Tomatoes


Step 1: Spiralize zucchinis into noodles, breaking strands into about 20-30 cm long.

Step 2: Combine avocado, cashews, oil, and kale, in food processor and pulse until mixed. Add basil, salt, pepper, garlic, and lime juice, and blend on high until smooth. Try saving your avocado pits for a high nutrient addition to smoothies (just dehydrate, slice, and grind up into a powder)!

Step 3: Lightly grease your pan, and set on medium heat. Add zucchini noodles, and let cook for 5 minutes. These noodles will hold quite a bit of moisture, so it's important not to add too much oil when greasing the pan. Also be careful not to overcook your noodles, or they will become too soft/mushy.

Step 4: Strain any excess water from your pan, and empty noodles into a mixing bowl. Set tomatoes in your pan on medium to low heat while saucing the noodles. If using 3 zucchinis, add in all your pesto. If using 2 zucchinis, add in ~ 1/2 a cup of pesto (you should have ~1/3 cup leftover). Mix pesto in to fully coat noodles. Empty your hot cherry tomatoes into your pasta and enjoy!

Note: Leftover pesto can be stored in a sealed container in the fridge for a few days (the avocado may cause the pesto to brown but it is still safe to eat). Try using your excess pesto to stuff mushrooms or spread on wraps or sandwiches!


Coconut Curry Pad Thai


Prep Time: ~ 5 min             Cook Time: ~15 min             Total Time: ~ 20 min



  • 1 Tablespoon Olive Oil
  • 1 Can Coconut Milk
  • 1/4 Cup Golden Curry Powder
  • 2 Teaspoons Table Salt
  • 1/3 Cup Brown Sugar
  • 3 Tablespoons Hot Sauce
  • 4 Cups Chopped Vegetables (Fresh or Frozen)
  • 1 Can Chickpeas (2 Cups)
  • Thai Rice Noodles

Step 1: Heat oil in a small pot, whisking in coconut milk, curry powder, salt, brown sugar, and hot sauce. Bring curry sauce to a boil for one minute, then let simmer on low.

Step 2: Cook vegetables on medium-high heat in a large pan. I use frozen vegetables for a quicker and more cost efficient option. Just pour a cup of water over the vegetables and let boil in the pan until cooked. This takes about 5 minutes, and you won't need to use oil!

Step 3: Once vegetables are cooked through, drain any excess water, and pour in curry sauce. Rinse and strain chickpeas, and add to your pan. Mix contents and let simmer on low heat.

Step 4: In a fresh pot, bring 4 cups of water to a boil. Remove pot from heat and add rice noodles. Let sit for 3-4 minutes then strain.

Step 5: Combine noodles with curried vegetables, and let simmer on low heat until ready to serve.

I like to add chickpeas for protein, but white kidney beans taste great as well if you're looking for something different!

Keep in mind that the longer you let the curry sauce cook into the vegetables, the more flavourful your dish will be. Store any leftover curry pad thai in the fridge overnight, and reheat in a pot over medium heat when ready to serve. I usually add about a 1/4 cup of vegetable stalk when reheating.