It’s been over a year, I’ve missed you!

Beautiful beings! I do hope you are all flourishing! Over the past year we have been busy getting the best education on serving you guys better, seeking the best nutritional information, learning how to decipher it all and deliver it to you in a no nonsense kind of way and putting an awesome site together! Not to mention getting hitched and adopting the most magical of cats! It really has been the most transformational year!

home page 2Come and join us over at! There you will find recipes, tips on how you can love your insides more, a whole new image and so much more! I truly hope you’ll stop by, sign up for our newsletter and continue on this journey with us!

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Sending you love and light beauties!

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Beauty, The Media, Transparency & The Road To Happy

I just saw the most amazing snippet of a documentary called Killing Me Softly 4. Jean Kilbourne spoke so articulately on the media, the depiction of beauty, how unrealistic it is and the pressure it creates to attain such beauty which always ends in feelings of disappointment and guilt when we fall short of the unattainable standards of beauty.

Read my thoughts on this subject and how that leads to health and the relationship we have with health here.
Don’t forget to follow the new site! See you on the flipside!

Love and light.
C. xx

We’re Moving!

Hello bright and beautiful ones! We’re almost there! Spring is almost here! And with spring comes wonderful new budding creations! One of which is my new site! We are leaving and moving to our very own site!

You will find even more awesome recipes and blogs about food and wellness, links to articles I write and stories of awesome from day to day life. Wonderful tips to keep you healthy and happy and a few other goodies for you too! Don’t forget to sign up to the mailing list so that you can receive love for your insides in your mailbox!
See you on the flipside!
Love, light and mucho mouthgasms!



Oat Bran and Funky Fried Bananas

Funky Fried Bananas for Breakfast!

Funky Fried Bananas for Breakfast!

Conversations about the winter recently have lead to many people telling me they’re “over it”. As much as I get all excited about the first snowfall and as much as the peace and quiet, the sunrise over snow and the beauty of it all still make me stop and admire the wonders of nature, I too am looking forward to days where I can wear minimal layers and basque in the sunshine.

That being said, we still have a little way to go so I’m looking for ways to jazz things up a little.

I started with breakfast. Oat bran is one of my favourites during the winter, it’s a very simple dish to make and the list of things to do with it are endless. This recipe came out of needing to use up some bananas and a craving for nutmeg…. Continue reading at

Tasty Treats: Triple Chocolate Beet Cupcakes

Tis the month to celebrate love! Personally I love sharing and celebrating all things love all year round, but any excuse to make these gorgeous cupcakes is alright with me.

It’s better to make these a day before you eat them. They taste so much better a day after coming out of the oven.

Start to finish: Triple Chocolate Beet Cupcakes @love_ur_insides

Preparation: 45 minutes to an hour

Cooking: 15-20 minutes

Cake mixture:
3 cups of light spelt flour
3/4 cup of cocoa
1 cup of organic cane sugar
2 tsp of baking soda
1 1/2 tsp of baking powder
1 tsp of salt
2 cups of beet puree (6 medium beets)
1 cup of warm water
1 cup of apple sauce (3 medium apples)
1/3 cup of canola oil
1 tsp vanilla essence
1 cup of vegan chunky chocolate chips

Chocolate Ganache:
1/2 cup of coconut milk
1/2 cup of vegan chocolate chips

handful of “Hippie Snacks” or flaked coconut also works.

Preheat the oven to 350. Peel the beets and chop them into small chunks and toss in a bowl with a splash of olive oil before placing onto a baking tray to roast. Do the same to the apples (separate from the beets) and roast in the oven for 15 to 20 minutes or until they are soft. Once soft, put in a food processor and blitz until they get to a puree consistency. Again, do the same for the apples.

In a bowl, add the flour, sugar, cocoa, baking powder, and baking soda. In a seperate bowl, combine the beet puree, apple puree, vanilla, oil and water. Add the wet mixture to the dry mixture bit by bit and then fold in the chocolate drops.


Voila! Triple Chocolate Beet Cupcakes @love_ur_insides

Line a cupcake tin cupcake baking cups – I like to use squares of parchment paper which I put in the cupcake tin just before adding the cake mixture since they have a tendency to jump out. Also, it helps to push the paper in a bit. It gives the cupcakes a visual edge, makes them a little different and it’s also really easy to lift them out of the cupcake tin, also to peel before eating too.

Once the cupcake tin is lined, scoop the mixture into the paper cups and cook for 20 minutes or until you can pierce with a knife and it comes out clean. When cooked, take the cupcakes out of the oven and allow to cool.

In a pan, heat the coconut milk to almost scalding and put the chocolate drops into a bowl. Pour the milk over the drops, cover and leave for 5 minutes. After 5 minutes, gently stir. You can lightly pour the chocolate ganache over the cupcakes and allow to set for 15 minutes or so. Finally, place a few of the Hippie Snacks in the centre of each cupcake. You may also use gogi berries, flakes of coconut or anything else that tickles your fancy.

Set aside to sit over night.

Sending out oodles of love and light

Coco-Berry-Choco Dream Cake

I celebrated my birthday recently and discovered this recipe from Raw Guru. I was showered with sweets and treats the whole week but creating in the kitchen brings me such joy, I couldn’t resist making this recipe my own to celebrate the occasion. Being in Canada and it being January I don’t think making a frozen cake was the best of ideas but it really was delicious and it’s something I’ll be making lots of during the summer. I love that it’s raw, vegan and gluten free too.

Prep time: 20 minutes

Start to finish. Coco-Berry-Choco Dream Cake @love_ur_insides

Start to finish. Coco-Berry-Choco Dream Cake @love_ur_insides

Tips: Make this the night before or the morning before night time celebrations since the cake needs time to freeze.

Choco Base Layer
3 ripe bananas
1 1/2 cups of shredded coconut
6 medjool dates
4 tbsp raw cacao
1/2 a vanilla bean
1 tsp raw honey

Coco-Berry Top Layer
2 cups of raspberries and blackberries
2 ripe bananas
2 cups of young coconut meat
4 medjool dates
1/4 cup of coconut water
1 tsp raw honey

Tip: Buy 1 or 2 young coconuts – they will provide you with plenty of coconut water and coconut meat too. 1 coconut will give you just under the amount of coconut meat needed but more than enough coconut water. If you enjoy coconuts then I’d suggest buying 2 and you’ll have some left over. 

Cover the inside of a 9 inch cake tin in cling film (saran wrap).

Blend all ingredients for the choco base layer in a food processor and spread over the base of the cake tin. Put in the freezer while preparing the top layer.

After rinsing out the food processor, blend all ingredients for the Coco-Berry layer. Once blended, spread over the top of the Choco layer, sprinkle with a little shredded coconut  and return to the freezer. Freeze for about 8 hours. Before serving top with berries, bananas or whatever else you desire, serve and enjoy.

This would be amazing on a sunny afternoon served with some kind of bubbly goodness!

The Ultimate Winter Warmer: Chicken Cashew Stew

This one I recently came across at work. Inspired by a West African Chicken Peanut recipe, we created this amazing stew which I’m sure can also be adapted for a slow cooker too. With the very cold weather in Toronto right now, this is one recipe I’m using right now to warm up my insides.

Chicken Cashew Stew @love_ur_insides

Chicken Cashew Stew

Makes: 6-8 servings
Prep time: 20 minutes
Cooking time: 90 minutes

2 to 3 lbs of organic chicken legs, thighs or wings. (I have used left over turkey from Christmas too and it works wonderfully well)
4 tbsp of olive oil
1 large yellow onion, chopped
3 inch piece of ginger, minced
6 to 8 garlic cloves, chopped
2 to 3 lbs of sweet potatoes, chopped into cubes
1 15oz can of crushed tomatoes
1 quart of chicken stock
1 cup of cashew butter (we made this in a food processor by blitzing 1 cup of cashews until it’s a chunky paste)
1 cup of cashews
1 tbsp of ground coriander
1 teaspoon of cayenne pepper
sea salt and fresh ground black pepper
1/2 cup of freshly chopped coriander

Heat the oil in a large soup pot over medium to high heat. Salt the chicken pieces well and pat them dry. Brown them in the oil, don’t crowd the pot, so them in batches if needed. Once brown, set aside. **If you are using left over roasted Christmas turkey or chicken from a roast dinner then you can skip this part and start at the onions**

Sauté the onions in oil for about 3 minutes, stirring. Add the ginger and garlic and continue to sauté for another minute or two. Add the sweet potato and stir well.

Add the browned chicken, broth, tomatoes, cashew butter, cashews and spices and stir well. Bring to a boil and then cover the pot and simmer for 60 – 90 minutes or until the meat falls off the bone and the potatoes are soft.

If you are using fresh chicken, remove the chicken pieces and set in a bowl to cool until cool enough to touch. Remove the skin and shred chicken off of the bone and return the chicken to the pot.

Taste the stew and add more seasoning if needed. The stew should be peppery so add more black pepper if needed. Add the fresh coriander.

Serve with rice or by itself.

Enjoy! This is an amazing stew for the winter, it’s filling and it definitely warms you from the inside out. Just the kind of comfort food we need at this time of year!

Sending out oodles of love and light to you all!
Stay warm! 
C. xox