Kale chickpea salad with homemade Caesar dressing

I’m sharing this really yummy kale crispy chickpea salad with homemade ceasar dressing that my friends and family love! This recipe is not AIP compliant, but it’s gluten free and can be dairy free as well. 

 What you’ll need:
 For the dressing:

  •  1 cup of raw cashews soaked overnight 2 lemons squeezed
  •  1/4 cup of olive oil
  •  1/4 cup of avocado oil
  •  1 -2 tsp of minced garlic (depending on how garlicky you like it)
  •  1 tin of anchovy fillets (drained)
  •  2 tsp of capers
  •  1 tsp of caper juice
  •  1 tsp of dijon mustard
  •  Salt & pepper
  •  3 tsp of parmesan (optional if dairy free)
  •  Warm water to thin it out as you blend

 For the crispy chickpeas:

  •  1 can of organic chickpeas drained
  •  Olive oil to season
  •  1/2 tsp of paprika
  •  1/2 tsp of garlic salt
  •  1/2 tsp of turmeric
  •  Salt & Pepper

For the salad:

  •  1 stock of organic curly kale
  •  Olive oil to season
  •  2-3 eggs boiled (I usually let the eggs sit off the stove for 4 minutes after it has boiled for a soft inside)
  •  Fresh grated parmesan (optional)

 - Pre heat the oven to 350 degrees. Spread the marinated chickpeas on a baking sheet then put it in the oven for 15-20 minutes until golden brown. They will become crispy as they cool.

 - Put all of your dressing ingredients in a blender and blend it on slow until it’s creamy. Add in warm water to thin it out if it’s too thick. It may take some trial and error depending on a lot of different variants (ie cashew size etc).
 - Make sure to taste as you go- add in more salt and pepper if needed!

 -Wash and rip the kale. Once dried, massage with some olive oil.

 -Add in your dressing, crispy chickpeas, eggs, and season with salt, pepper & parmesan cheese (optional).
 -Store extra dressing in the fridge.

 Enjoy :)

Paleo Banana-chocolate chip muffins

With holidays around the corner, it’s a struggle finding a dessert that is AIP compliant. This recipe includes eggs and dark chocolate which is part of the re-introduction stage. I waited 5 months before re-introducing and it was worth the wait. Be sure to take note of any negative symptoms or reactions you have before re-introducing another food item. This banana chocolate chip muffin is the perfect way to use up ripe bananas and satisfy a sweet tooth!

What you’ll need:

  • 1 and 1/2 cups of Anthonys Cassava flour
  • 1/2 teaspoon of kosher salt
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 2-3 ripe bananas 
  • 1/2 cup maple syrup
  •  1/2 cup of coconut oil
  •  1 large egg
  • 1 teaspoon of vanilla extract
  • 1/2 cup of dark chocolate chips 
  •  Maldon salt to season
  • Cinnamon to season

-Pre heat your oven to 350 °F. 

-Mix together cassava flour, kosher salt, baking powder, and baking soda.

-In another bowl, use a hand mixer to mix together the bananas, maple syrup, coconut oil, vanilla extract, and egg. 

- Slowly add in the dry ingredients and mix together for 2 minutes. 

-Using a spatula, fold in the dark chocolate chips.

-Fill each muffin tin 3/4 leaving some space at the top. Sprinkle some cinnamon & Maldon sea salt on top. 

-Bake for 20-24 minutes. Checking occasionally to make sure it is not burning. 

-Cool for 5 minutes before transferring to a cooling rack. 

Beccas wings

I made this AIP friendly wing recipe a few months ago and it’s been a favourite among my friends and family!

What you’ll need: 

  • 1.5 lbs of Organic chicken wings
  • 2 tbsp of pure, unblended, and unprocessed honey (good honey makes a difference!)
  • 1 Garlic clove minced
  • 1 small piece of ginger minced
  • 2-3 tbsp of coconut aminos
  • Pinch of kosher salt
  • Handful of cilantro


- In a large bowl, add all your ingredients and mix well. (Add in your handful of cilantro, save a bit to use as garnish).

- Place your marinated chicken wings in an air-sealed ziplock bag. Leave the wings to marinate for 24 hours. 

Cooking instructions:

- Pre-heat your oven to 400 degrees.

- Once heated, place your chicken wings on a baking sheet lined with parchment paper.

- Cook for 15-18 minutes on each side until golden brown. If it has not started to brown continue to bake for 5 more minutes.

- Top with fresh cilantro

Irish salmon & purple cauliflower

This Irish wild salmon with a side of veggies is an easy and filling AIP go-to. I found some purple cauliflower at an Italian grocery store this week and was super excited to use it! With AIP you aren’t able to use many seasonings so I kept it super simple. I used an enamel cast iron skillet to add a bit of crunch to the veggies and salmon.

What you’ll need:

  • 1 piece of Organic Irish salmon
  • Handful of purple cauliflower or your choice of veggies
  • Shiitake mushrooms
  • Avocado oil
  • Salt, Garlic, Cilantro, lemon to season in skillet 

-Wash and chop the veggies into 1” pieces

-Heat an enamel cast iron skillet on medium-high and add a little avocado oil.

-Once heated, add the veggies and sauté in garlic and salt for 5-8 minutes until cooked and crispy on the outside.

-Add the salmon and cook for 3-4 minutes on each side until it starts to blacken. 

-Drizzle with lemon to finish.

Smoked duck breast salad

It has been a rough few months as I have been struggling with lengthy flares due to my chronic illness. With some guidance from my ND, I’ve recently started a new lifestyle called AIP (autoimmune paleo). The transition was a little difficult but manageable- I was doing gluten and dairy free prior which also helped with the switch. This duck breast salad is one of my go-to’s, I have it once a week. 

What you’ll need: 

  • 0.25 lb smoked duck breast
  • Organic spring mix
  • Avocado (1/2)


  • Olive oil 
  • Balsamic Vinegar
  • Garlic (1 clove shaved)
  • Thyme
  • Lemon juice

Matcha + homemade oat milk

I look forward to making my matcha latte every morning. Matcha is filled with antioxidants and promotes heart health and brain function. I’m currently doing an alternate day taper with my meds which means I’m more tired on the days that I’m off of them. I find that matcha gives me a nice morning boost! My go to matcha is from Ippodo, a Kyoto based brand. You can order it from their US/CA website. I also like to make my own oat milk once a week so I’ll usually have some ready to use.

Oat milk recipe: 

  • 2  1/2 cups water 
  • 3/4 cup organic rolled oats
  • 2 dates pitted or you can substitute with honey
  • 1/2 tbs cinnamon
  • 1 tbs of vanilla
  • A pinch of Pink Himalayan salt 

-Blend all ingredients on high speed then drain with a cheese cloth or nut bag.

Matcha Latte recipe:

  • 2 spoonfuls using your bamboo tea ladle (chashaku)
  • Tea strainer (chakoshi)
  • 4-5 ice cubes
  • Oat milk
  • Hot water
  • Small bowl
  • Matcha whisk (chasen)

-Boil your hot water 

-Fill a glass with ice-cubes and oat milk half way

-Sift your matcha with your bamboo ladle and tea strainer until matcha is no longer in chunks

-Add your matcha to your bowl and add in 2 tbsp of boiled water

-Whisk until smooth

-Pour matcha into your iced oat glass

Japanese beef curry

This dish brings back the best memories I have from my trip to Nara, Japan where I had a delicious beef curry!  It is a dish my boyfriend and I love to eat regardless of the season. 
 This is also gluten & dairy free.

What you’ll need: 

  • 1.5 lbs of beef stew chunks
  • 1 large yellow onion
  • 2 large carrots
  • 4 white potatoes
  • 4 cremini mushrooms
  • 3 garlic cloves
  • 1 head ginger
  • 2 tbsp of tomato paste
  • 2 tbsp of curry powder
  • 1 tbsp of turmeric powder
  • 1/4 cup red wine
  • 1/4 cup olive oil
  • 3/4 cup stock of your choice
  • 1 tbsp of corn starch 
  • 2 tbsp of gluten free flour
  • Salt & Pepper
  • Cilantro (optional)

- Chop your onion, carrots, mushrooms, and potatoes. I like to chop my carrots into diagonal pieces and my onions super thin and long. 

-Soak your potatoes in water for 30 mins to get rid of some starch.

-Cut your beef chunks into 1” pieces. Add to a separate bowl and marinate with salt, pepper, and gluten free flour (or regular).

-In a cast iron pan, add in olive oil on medium-high heat with your beef chunks. Let this cook for about 10 mins. It can be a little red inside as this will slow cook later. Set aside. 

-In a large pot, add in your olive oil. You may add a small piece of butter  as well if you can tolerate dairy! Add in your chopped onions and let this cook for 10-15 mins on medium heat. Season with salt and pepper.

-Add in your chopped garlic and grated ginger.

-Add in your tomato paste, curry powder, turmeric powder and red wine. Let this simmer for about 2 minuets. 

-Add in your cooked beef chunks. Stir for about 2 minuets. 

-Add in your vegetables.

- Add in your stock and mix in your corn starch with some water and close the lid. Let this slow cook for about 3 hours.

-Enjoy with some topped cilantro!

What I eat in a day with MG

I grew up eating every kind of food from healthy to unhealthy- but all in moderation. As my Myasthenia Gravis progressed, I noticed I was only able to eat certain types of foods. I had difficulty chewing bread (mainly sandwiches), burritos, red meats, etc, so I avoided them. It even got to the point where I was unable to drink liquids. Now that I am able to eat, chew, and drink again, I generally eat very healthily. I try to avoid gluten and dairy as much as possible. Below is what I eat on a daily basis. It’s important to note that everybody is different- what works for me may not work for you!

8:00 am- Tall glass of lemon water

9:00am- Matcha latte with oat milk

10:00am- 2 eggs/grass-fed bacon/avocado/strawberries

2:00pm- Green smoothie

5:00pm-Choice of protein with veggies (I love wild Icelandic halibut/sockeye salmon with asparagus or brussel sprouts) 

7:00pm- A mango or papaya for dessert 

9:00pm- Hibiscus/spearmint tea

Wild mushroom risotto

I grew up eating all kinds of different mushrooms. They are high in vitamin d & b, and contain a powerful antioxidant called ergothioneine, which helps lower inflammation. I took a quick trip to St. Lawrence Market and picked up a variety of mushrooms. I used shiitake, maitake, cremini, morchella, chanterelles, agaric champetre, oyster mushrooms, and cauliflower fungus for this recipe. If you have trouble finding some of these mushrooms, they also come dried which can be rehydrated in hot water.  I followed a risotto recipe from Bon Appetit but made a few revisions. This recipe is gluten-free.

What you’ll need: 4-6 servings

  • 1 stick butter (cut in 2 ” cubes)
  • 1 lb of fresh wild mushrooms of your choice- sliced- (shiitake, maitake, cremini, morchella, chanterelles, agaric champetre, oyster mushrooms, and cauliflower fungus)
  • 7 cups of your homemade or store bought chicken stock
  • 3/4 cup of spinach & kale leaves
  • 1 table spoon of olive oil
  • 1/4 cup of pinot grigio
  • 1/4 cup of fresh parmesan (optional) 
  • 1  1/4 cup of arborio rice
  • Handful of fresh cilantro
  • Sea salt & pepper to season

-Wash and scrub all your mushrooms. Slice into small quartered pieces.

-Melt 2 tablespoons of butter in a skillet/pot over medium-high heat. Add  a handful of your mushrooms, season with salt and pepper. Stir until mushrooms are sautéed. Transfer to a clean bowl.

-Continue to do this step until all mushrooms are sautéed  (about 4-5 times). Transfer to bowl.

-In another saucepan, bring your chicken stock to boil 

-Using your mushroom skillet or pot, add in your remaining butter (should be around 2 tablespoons) with olive oil. Once heated, add in spinach and kale leaves and finely chopped cilantro until soft. 

-Add in your washed rice on medium heat. Stir occasionally for 4-5 minutes until rice starts to turn translucent. If you have any parmesan rinds you can also throw it in the pot to add some extra flavour! 

-Add in 3/4 cups of chicken stock, continue to stir. When all the rice soaks in the broth you may continue to add in your broth 3/4 cup at a time. Continue to do this process 3-4 times. 

-Be sure to taste throughout as you do not want to over cook or undercook the rice!

-Add in your sautéed mushrooms and your 1/4 cup of pinot grigio. 

-Stir in your 1/4 cup of fresh parmesan (optional)

Fresh beet juice

Over the past few years, I have been trying to reduce inflammation from my chronic illness. For 4-6 months I had a lot of difficulty chewing which is why I started juicing.  I wrote a list of fruits & vegetables my body can and cannot tolerate. I use the Omega J8008C juicer, it’s compact  and does a great job with fruits and leafy greens. I love making beet juice, with some fresh ginger, apples, and carrots. Beets contain a high source of antioxidants, vitamins, and minerals including: zinc, vitamin b-6, copper, iron, calcium, and magnesium. It helps reduce stress and inflammation.  I drink this 2-3 times a week in the morning to give my immune system an extra boost!

What you’ll need: 2 servings

  • 3-4 small to medium sized organic beets
  • 3 honey crisp apples
  • 6 large carrots
  • 1 ginger

Kabocha soup

Making this kabocha squash soup really brings back memories of Japan. The kabocha squash is a signature dish to many Japanese people, especially in the fall time. Its a great source of beta-carotene, iron and vitamin c! I feel great after drinking this and its super fun to make! I used my own homemade chicken broth for this soup (bone broth recipe is posted a few posts down).

What you’ll need: 2-4 servings

  • 1 kabocha squash
  • Organic coconut milk
  • 1 ginger head
  • 3 garlic cloves
  • Olive oil
  • 1 cup of chicken broth
  • Fresh cilantro
  • 1 tbsp of cinnamon 
  • Salt & Pepper
  • 1 tbsp of maple syrup

-Pre heat your oven to 400 degrees. Once heated add in your kabocha squash covered gently in olive oil.

-Let this bake for 20-25 mins until soft

-Remove the squash filling.

-In a large bowl, add your squash, ginger shavings, chopped garlic, chicken broth, cilantro, cinnamon, salt and pepper, and maple syrup. Do not add your coconut milk.

-You may use a blender or a hand mixer to mash all the ingredients together until it looks like a soup texture. *Consistency will vary based on your squash size*

-Once blended, add this to the stove on low heat for about 5-10 minutes.

-Drizzle some coconut milk on top of your soup along with some fresh cilantro! 

Current bath rotation

I take a bath almost every night. It’s definitely what I look forward to. I go through a giant tub of epsom salt a month, crazy but it really works. I usually add a cup of epsom salt, two cap fulls of my favourite Susanne Kaufmann bath oil. I also use Aesop’s body scrub and I love it. The combination of both smells is so relaxing and it leaves my bathroom smelling great for days.  Being on prednisone for so long I have developed severe muscle soreness and swelling in my arms, face, and legs. Taking a relaxing bath at the end of the day relaxes my mind and rejuvenates my body.

  • Susanne Kaufmann Oil bath for the senses
  • Aesop Redemption body scrub

NY steak recipe

Growing up with Myasthenia Gravis, I always had difficulty chewing red meat so I always avoided it. Only until recently, I started eating red meat more often as it is high in B12 and protein.  It’s important to source your meat from a butcher you trust because good quality meat will be more tender and easier to chew.  I do my weekly groceries at St.Lawrence Market in Toronto. They are always stocked with the freshest produce and I love supporting small businesses. 

What you’ll need: 2 servings

  • 1 large NYC grassfed striploin steak  
  • Fresh thyme
  • Grassfed butter
  • Pepper
  • White sea salt flakes
  • Light olive oil
  • 2 Garlic cloves

-Set out your steak for 30 minutes before cooking. Pat dry and make sure there is no excess water.

-Season your steak with just pepper and sea salt flakes generously.

-Heat light olive oil using a cast iron skillet.

-Place one side of your steak for exactly 3 minutes and 25 seconds. When complete, switch sides. (the time is set for medium rare, if you like your steak medium, do it for 30 seconds longer on each side)

-Now flip your steak to the sides (1 minute each side)

-Reduce heat to low.  Add in your garlic, fresh thyme, and butter to the pan. Lift the pan slightly and add some of the butter sauce on top of your steak! Keep doing this for 10 seconds.

-Wrap your steak in tin foil for 10 minutes. 

-Serve with your favourite roasted veggies and horseradish sauce :)


Clean skin & makeup routine

Over the last two years I have slowly transitioned into a full clean skincare and make up routine that I use everyday. I have tried so many skincare & makeup products but these are my favourites! I love that I can use these products without my skin being damaged. 


  • Susanne Kaufmann Cleansing gel: I only wash my face at night before bed. I switch between this cleanser and Osea ocean cleanser. Both are clean and do an amazing job at minimizing my pores.
  • Super goop mineral sunscreen SPF40: I love a mineral screen that does not leave a white cast! 
  • Agent Nateur Holi (Oil): Lightweight & super hydrating, I add a few drops of this to my moisturizer before bedtime. Smells divine too! I also love the F-Miller face oil, it is a Toronto-based brand and I love supporting locals.
  • Susanne Kaufmann Day cream T-line: This cream contains an herbal compound of chamomile, sage, yarrow leaves and St. John’s wort blossoms. My skin has been through stress and damage from years of steroids like prednisone. This cream really helps with calming my skin and overall redness. At night I use Weleda skin food, which is the opposite of the Susanne Kaufmann one. Skin food is extra thick so I usually mix it with a few drops of any face oil, which is great for winter nights!
  • Biologique recherche p50: I use this exfoliating treatment 3-4 times a week at night as my second step. Its great, it really helps with minimizing pores and firmness of your skin! You will notice results the next day. It is hard to find in Canada due to the skin care regulations but a few boutiques carry the P50T/P50 PIGM400. 
  • Tata Harper purifying pore & blackhead mask: I use this one a week around my nose and forehead area. 
  • Kosas Sport lip balm: I am truly a lip balm junkie. I have tried so many! I switch between this one & Dr. Hauschka. 


  • Kosas tinted face oil 05
  • Ilia true skin serum concealer in yucca
  • Ilia multistick in lady bird
  • RMS buriti bronzer
  • Kosas 8th muse colour+light creme palette

 I don’t use all these products everyday, I usually use the concealer, a blush, highlighter, and of course brows and eyeliner.  The Yves Durif brush is a cult favourite, I have had it for over 4 years! If you are ever in New York, pick one up!

(I got this cool idea to swatch all my make up products in my bullet journal from Rachel Nguyen (thatschic)

Savoury homemade oxtail

One of my favourite recipes to make is this savoury style oxtail with rice and peas. Oxtail is a great source of protein, iron, and calcium which are great benefits for our body. This meal makes me feel energized and healthy. I hate having the feeling of “over-eating” or bloating. It is a two day process, make sure you are ready and committed before you begin! 

What you’ll need: 4 servings

  • 2 lbs of oxtail precut
  • 1 small tomato 
  • 1 small yellow onion 
  • 5-8 garlic cloves
  • 2 green onions
  • 1 tablespoon organic ketchup
  • 1 can of organic coconut milk 
  • 1 scotch bonnet pepper 
  • 2 limes
  • 1 small ginger minced
  • Handful of cilantro
  • 1 Celery stalk
  • Fresh thyme
  • 1 Banana pepper
  • Salt & Pepper to season
  • Allspice seasoning 
  • 1/4 water
  • Avocado oil
  • 3 tablespoons of brown sugar

-After you wash your oxtail bones clean, leave it in a bowl with cold water and lime pieces for 30 mins .

-To begin your marinade, add a handful of cilantro, celery, garlic, lime juice, thyme, green onions, banana pepper and water into a blender. You will use this sauce when marinating your oxtail. 

-Drain your oxtail from the lime water and add it to a fresh bowl. 

-Add chopped onions, tomato, hot pepper, cilantro, lime, and your sauce that you just blended into a bowl. Mix thoroughly. Add 1/4 cup water.

-Add in salt, pepper, and allspice.

-Let this sit in your fridge covered for 24 hours!

-In a large pan on high heat, add avocado oil.

-Add your 3 tablespoons of brown sugar and wait till you get a caramelized colour. Be careful not to burn your sugar!

-Add in your oxtail pieces, and stir.  (Do not toss out the remaining marinade in the bowl, you will need it)

-On medium heat, close your pot for 10 minutes until your oxtail is fully brown and sizzling.

-Add in 1 can of coconut milk and the remaining marinade from the bowl.

-Let this simmer on low heat now for 5-7 hours.

Rice & Peas 

  • You will need: 
  • 3 cups of white rice
  • 1 can of organic coconut milk
  • Fresh Thyme
  • 1 Scallion 
  • 2 Garlic gloves
  • Salt, Pepper to season
  • 1 Scotch bonnet pepper 

-Wash your rice thoroughly until water is clear

-In a pot, add rice, coconut milk, thyme, scallion, garlic, scotch bonnet pepper, on medium heat for 30 minutes.  Do not chop your garlic cloves, scallion, and scotch bonnet pepper.

-Add salt and pepper

Green smoothie

One of my go-to smoothies that I usually make everyday. This smoothie is full of nutrients, antioxidants, and  vitamins!  I add my daily supplements in here as well because I have difficulty swallowing pills. Whenever I have guests over I always offer them a green smoothie and they love it, they are never able to guess what I put in it :)

What you’ll need: 1 serving

  • 1 Banana 
  • Organic kale, handful
  • Organic spinach, handful
  • 1/2 Avacado 
  • Almond butter 1 tablespoon
  • Coconut milk or oat milk half cup
  • 2 Ice-cubes
  • Honey, 1 teaspoon (optional)
  • Probiotics
  • Zinc
  • Vitamin d/k3 drops

Oyster mushroom salad

Nothing I love more than mushrooms! Mushrooms are high in fibre, antioxidants, and vitamin b’s. Oyster mushrooms in particular are immune boosting and also helps in lowering inflammation. This recipe tastes amazing and only takes 8 minuets! 

What you’ll need: 2 servings

  • Organic spring mix
  • Organic Oyster mushrooms  (150 grams) 
  • Micro-green arugula 
  • 2 Cilantro stems
  • Olive oil
  • Avacado oil
  • Balsamic vinegar
  • Dijon mustard
  • 1 garlic clove
  • Half a lemon
  • Sea salt flakes & pepper to season


-Using a cast iron skillet on high heat, add avocado oil 

-When ready, add chopped oyster mushrooms.

-When the mushrooms begin to brown, add in half of the chopped garlic, cilantro, lemon juice.

-Lastly, once mushrooms are crispy add in some sea salt flakes and pepper to season.

-For your dressing: mix olive oil, balsamic vinegar, a teaspoon of dijon mustard, lemon juice, and the other half the chopped garlic into a jar. Mix until blended.

Bone broth

The power of bone broth! Animal bones are super rich in calcium, magnesium, and potassium . I specifically chose bone marrow because it provides vitamin A, K2, zinc, omega3 and 6 fatty acids. It also helps with digestion and any chronic inflammation that you may have. The amino acids found in the broth can help protect you from potential flare ups and against disease.  3. cups a day will keep my immune stronger than ever! It can be time consuming, freezing your broth is quick and easy :)

What you’ll need for 7-8 servings

  • 1.5 lbs of organic chicken bones
  • 3 small bone marrow
  • 1 stalk of celery
  • 1 carrot
  • Organic cilantro
  • 1 ginger
  • 3 cloves garlic as it is
  • 1 white onion chopped
  • Cremini mushrooms 
  • Shitake mushrooms
  • 1 leek 
  • Apple cider vinegar
  • Pink Himalayan salt 


-In a large pot, soak your bones in fresh cold water with a shot of apple cider vinegar for 3o mins. 

-On medium heat, add bones, filtered water 3/4 full, 1 shot of apple cider vinegar and your vegetables. Sometimes I add in previous mushroom stems that I have not used into the pot as well for more flavour.

-Bring to boil! Add in salt 

-Let this slow cook for 14-17 hours. Clean out unnecessary foaming from the bones during the first hour.

-Let this cool for a few hours and strain out everything.

-Enjoy for breakfast, lunch, and dinner!

Homemade bolognese

It took me 4 years to master this recipe and I am really happy about it! I try to avoid gluten free grains as much as possible but sometimes I get a pasta craving. 

What you’ll need for 2-4 servings:

  • 1-2 lb of grass-fed beef 
  • Organic whole peeled can of tomatoes 
  • Organic tomato sauce (any kind you prefer) 
  • 4-6 Cremini mushroom 
  • 1 yellow onion chopped 
  • 6 garlic cloves
  • 3 cilantro stems cut tiny
  • Organic fresh basil 
  • 1/4 cup of Organic coconut milk
  • 1/4 cup of Pinot Grigio 
  • Organic Olive oil
  • Red chilli flakes
  • Salt & Pepper 


-Add olive oil and red chilli flakes to your pot on low-medium heat.

-Add chopped onions and stir till caramelized

-Add chopped cremini mushrooms and garlic cloves 

-After a few minuets, add whole can of peeled tomatoes and stir until tomato pieces are smaller. You may also add the tomato sauce. I usually pick one that has basil or fennel in it but its up to you!

-After your sauce has come to boil, add chopped cilantro, coconut milk, and the white wine 

-Once completed, let this simmer for 5-6 hours and season with salt and pepper to taste

-Add a handful of fresh basil!

-Serve with your favourite fresh pasta, gluten-free pasta or even cauliflower gnocchi! 

-Add fresh grated parmesan if you are able to tolerate dairy.

Health Journey

I was diagnosed with a chronic neuromuscular disease called Myasthenia Gravis. It’s a  rare disease that affects my muscles and my overall nervous system. I grew up with this condition at a young age and did not know how to react or respond to until years later. I’ve learned to accept that my condition may or may not get worse based on my everyday actions. My body has been through a lot of stress with the amount of steroid use and immunosuppressants that were prescribed. During 2018-2019 I had two ICU stays and it really changed my perspective on everything.  Diet especially has played a large role in minimizing my MG symptoms over the past year. I will be sharing my favourite recipes and health tips for those who also suffer from autoimmune diseases. My recipes are also great for those who are gluten and dairy free! 

Thanks for your support and I wish you all good health and happiness. xx becca

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