Let me make it up to you with a recipe for kale baked eggs

YIKES. I’m a little embarrassed to see that my last post was back in March! Every year I resolve to post here more often; every year I go in with the best intentions but the craziness of life gets in the way and recapping it often falls by the wayside because I’m so tired and I really need to stop saying that “I’m so tired” and that “I’m so busy”. What have I been up to since March? Mostly working, to be honest. I’ve been dangerously treading the line of being a workaholic (barf, I’m trying to actively avoid this as much as possible) and I think I’m finally turning the corner, which is how I somehow found time (read: mental energy) to write a post! By day, I’m a social media guru and most of my waking hours are consumed by doing things on the internet, leaving little time (and frankly, desire) to manage my own social media/digital/online pursuits. Though I’m constantly exhausted, I’m grateful for the opportunity. Unrelated, I also bought a condo! This September was my 3 year anniversary in Calgary and what better way to ring it in than with a condo purchase. Wooo! The adventures of pretending to be an adult.

Have you ever watched Rachel Khoo’s “My Little French Kitchen”? I was always impressed with her resourcefulness in cooking within such a tiny space. SO INSPIRING! Making croque madams on a tiny counter? Amazing. While my kitchen is no longer little, nor was it ever French, I’m super pumped to try new recipes in it. SO MUCH COUNTER SPACE. I might finally be able to make a lasagne with all of this counter space but if you read the title of this post, I didn’t make a lasagne (yet). Nevertheless, please excuse my absence with a recipe for Kale Baked Eggs (c/o LEAF). YES TWO CONSECUTIVE RECIPES FEATURING KALE, WHY ARE YOU SURPRISED.


What you’ll need (adapted from this recipe): Serves 2
– 1 leek, chopped & cleaned
– half a bunch of green onions/scallions, chopped
– half a bunch of black tuscan kale, chopped
– 1 tbsp butter
– juice of half a lemon
– 2 eggs
– 1 small to medium sized yam
– 1 tbsp olive oil
– red chilli flakes, salt and pepper

1. Preheat oven to 350F.
2. Chop your yam into relatively equal cubes.
3. Toss in olive oil, salt, and pepper.
4. Place in oven for 40 mins, tossing once or twice during baking time.
5. Wash your greens. Chop.
6. In a saute pan, melt 1 tbsp of butter over medium heat
7. Add kale, green onions, and leeks.
8. After the greens have wilted just a liiiitttle bit, squeeze in the juice of half a lemon + sprinkle some salt to taste
9. Let the greens wilt just a little bit more
10. Off the heat, transfer the greens into a 10″ cast iron skillet
11. Make 2 wells in the greens, crack eggs into the wells
12. Place in oven and bake for 10 mins or until your eggs are set
13. Serve greens and eggs with your roasted yams, ENJOY.

Kale Baked Eggs

This is going to become one of my go-to’s for breakfast, lunch, and/or dinner. It’s so easy and healthy (minus the butter.. I’m sure you can figure out how to make this without the butter though), you should definitely try it this weekend.



Raw Tuscan Kale & Quinoa Salad

On weekends, I like to prepare my food for the rest of the week otherwise I feel SUPER SHAMBLES. Weekday mornings are made are less frantic when there are healthy pre-portioned meals and snacks in my fridge that can be tossed into my bag before running out the door. This shredded raw kale salad only calls for a handful ingredients that you already have in your pantry and incorporates 2 of everyones favourite buzzwords foods: KALE AND QUINOA.

Raw Tuscan Kale & Quinoa Salad

Raw Tuscan Kale & Quinoa Salad (3-4 servings):
– 10 to 12 stalks of tuscan kale
– 1 1/2 C quinoa (uncooked)
– 3 C water or chicken stock
– 1/2 of a small red onion, thinly sliced
– a few pinches of salt to season
– 1 tbsp red pepper flakes
– A little less than 1/8 C balsamic vinegar
– 1/4 C olive oil
– 1/4 C shredded parmesan or pecorino (feta is also really good in this salad)

Cook your quinoa (I cook mine in a rice cooker 1:2 ratio of quinoa to water). Set aside.
Chiffonade/shred/fine chop the kale leaves and place in a large bowl. Add onion, salt, red pepper flakes, vinegar, and oil. Massage the kale with your hands, massage it real good! Doing this will make the kale sweeter, tender, and incorporates all of the flavours from the dressing & red pepper flakes. Once you’re done massaging your kale, add your cooked quinoa. Mix. Add the cheese. Mix. And you’re pretty much done!

For added nutrients, I usually add a sprinkle of sunflower seeds, pumpkin seeds, hemp seeds, and crumble up some leftover baked salmon into it. It’s also really good with a poached egg (erhmahgerd dat oozy yolk, you guys), shredded chicken, canned tuna, or whatever protein you have in your fridge. It’s one of those “kitchen sink” salads where you can add whatever that’s in your pantry or fridge, and you’re sorted. Sometimes I add panko for a crunchy texture, or craisins (or blueberries if they’re in season) for added sweetness. Seriously really easy to adapt.

Anyways. Improve your life with dark leafy greens, meal prep some wholesome clean food, sweat at least once a day, drink as much water as possible… then watch your energy and concentration skillz soar.


Easy Watermelon Salad

Stampede Week is almost over and I’ve been trying my hardest to stick to regularly scheduled programming! With all the beverages and BBQ’s and TONS OF FOOD in general (ummm deep-fried everything…), it’s so easy to get derailed from clean eating and exercise. As such, I was craving something light and refreshing to balance my gluttony from the weekend.

This watermelon salad is so refreshing and super easy to make; serve it as a side dish at your next BBQ :)

Ingredients (serves 1)
– 2ish cups of watermelon, cubed
– 1.5 tbsps of balsamic vinegar (I used blackberry ginger because I’m fancy)
– A squeeze of lime juice
– Chiffonade 5 (more or less) leaves of mint.. or basil!
– A sprinkle of feta, however much you like

Instructions: Mix everything in a bowl, save some extra feta & mint for garnish. I later sprinkled on some pumpkin and sunflower seeds for texture (…and honestly because I don’t want to risk being iron deficient)

Processed with VSCOcam with f2 preset

This was also my first time picking out a watermelon and it turned out okay! Not the best watermelon ever, but not terrible either! My parents would be so proud, haha.


Breakfast for Dinner

One of my favourite breakfast combinations is smashed avocado on toast topped with cheese, salsa, and an over easy egg. Truthfully, I probably eat this for dinner (#singlegirldinner) more often than I eat it for breakfast; I’D RATHER GET THE EXTRA 15 MINUTES OF SLEEP, OKAY!?! Seriously though, I’m usually in such a rush every morning that I’d much rather have breakfast for dinner. I like to call it, “enjoying my meal rather than inhaling it as I run out the door.”

Smashed Avocado & Eggs on Toast

What you need (serves 1):
– 1 or 2 slices of toast
– 1 or 2 eggs
– 1 avocado
– Cheese. However much you like, go nuts.
– 1-2 tbsp salsa
– Optional: chili flakes, sriracha, or tabasco sauce for a spicy kick

To Assemble:
1. Slice your avocado in half, scoop into a bowl and mash. Feel free to add onions, garlic, lime juice, or anything that you’d usually throw into guacamole.
2. Toast your bread.
3. While your bread is toasting, cook your egg(s). If you prefer your eggs scrambled rather than over easy, then do what makes you happy. This is your breakfast/dinner, not mine.
4. Spread avocado on toast, sprinkle with some cheese (OR if you’re extra fancy, put your bread in a toaster oven & broil the cheese on top), then top with your egg.
5. Garnish with some salsa, sriracha, chili flakes, or tabasco sauce. Serve with a side of fruit and yogurt… Or a side of bacon :)

Breakfast. It’s what’s for dinner.

<3 MC

baby kale salad with grilled chicken, white peaches, & honey ginger sesame vinaigrette

Warm September nights of weeks past called for simple, light, and refreshing dinners… I just couldn’t handle standing over a hot stove in the lingering summer heat! This salad was such an easy throw-together-meal (and nutrient packed with the baby kale, spinach, and hemp seeds) that I had to share… and who doesn’t like white peaches?!

baby kale salad with grilled chicken, white peaches, & honey ginger sesame vinaigrette

What you need (serves 1):

For the salad:
– A few handfuls of baby kale & spinach, or whatever greens you have in your fridge.
– 1 grilled or boiled chicken breast, sliced into strips
– 2-3 tbsp slivered almonds + whatever nuts/seeds you prefer. I had some pumpkin & sunflower seeds so I sprinkled those in there too for added protein.
– 1 tbsp hemp seeds
– 1/2 white peach, sliced into wedges. A pear would also work when peaches are no longer in season.

For the dressing: 
– 1/2 tbsp olive oil
– 1/2 tbsp sesame oil
– 1 tsp honey ginger balsamic vinegar**

1. Throw greens into a medium sized bowl.
2. Put the oil + vinegar into a small jar, cover with a lid, and shake shake shake (or whisk whisk whisk in a bowl) until the mixture looks uniform.
3. Pour vinaigrette over your greens. Toss.
4. Add the chicken, almonds, and seeds. Toss.
5. Transfer to a serving bowl/dish & garnish with the white peach.

Et voila! In true #singlegirldinner style, I had mine with a glass of chilled white wine :)

baby kale salad with grilled chicken, white peaches, & honey ginger sesame vinaigrette

<3 MC

** (I buy my flavoured olive oils & balsamic vinegars from this fantastic store in Edmonton called EVOOlution. Their staff is incredibly knowledgeable, and they carry such an extensive variety of oils & vinegars with note cards that have suggested pairings, I honestly just want to buy the entire store. It’s dangerous.)

Prosciutto & Pear Salad


Behold, my latest #singlegirldinner creation.

SINGLE GIRL DINNER isn’t about a relationship status and it’s not exclusively about food. It’s a manifesto for taking ownership of your independence by embracing every single moment.”

Should you decide to recreate it (because it’s terribly simple), you’ll need:

1 pear, sliced into quarters
1-2 slices of prosciutto
a big handful of arugula
parmesan – however much you like. go nuts.
a drizzle of olive oil

Throw that all into a bowl, sprinkle with some freshly cracked pepper, and I guarantee you won’t look cute eating it.

<3 MC