Social situations that revolve around food can be awkward. We’ve all been there.

But what is the best way to respond to well-meaning friends, family and coworkers when we’re presented with an item that doesn’t jive with our food philosophy or health style? Do you accept the offering and feed it to the family dog, or do you snort with haughty derision?

Head on over to my guest post on the Making Love in the Kitchen blog to read my tips for saying no to food!

Each morning, I faithfully drink a green smoothie. It’s not a chore to me like it was when I began the raw food challenge. I truly enjoy greens in my smoothies – it’s reassuring for me to start off my day with a nutrient-packed punch.

Still, every so often I treat myself to something different – a creamy drink that tastes like a sinful milkshake. But there’s nothing to feel guilty about here.

This smoothie is modeled after the ‘Superexpialidelicious’ at Organic Lives, which I learned to make during my holistic food prep course.

Want to hear why it’s healthy? Of course you do.

- Lucuma is high in beta-carotene, iron and vitamin B3.

- Maca is rich in calcium, magnesium, iron and B vitamins. It’s also known to increase energy, reduce anxiety and improve libido.

- Mesquite contains lysine, an essential amino acid that is necessary for growth and development. Lysine is also well-known for fighting cold sores.

- Raw cacao is full of antioxidants – nearly 25,000 in every spoonful!

I estimated the amounts of the powders, as I don’t remember how much we used when we learned to create the smoothie. I haven’t been able to get it to taste exactly the same, and yet it still wows me every time I make it.

What’s your favourite decadent-but-healthy smoothie recipe?

Chocolate Banana Smoothie
Adapted from Organic Lives

¾ cup – 1 cup almond milk
1 tsp lucuma powder
½ tsp maca powder
½ tsp mesquite powder
2 tsp raw cacao powder
1 cup frozen bananas
1 tbsp flax oil

Add all ingredients except for the flax oil to a high-speed blender and process until smooth. Add additional almond milk as needed to reach your desired consistency. Stir in flax oil by hand.

Some of you may already know that I’m currently in Toronto interning with nutritionista extraordinaire Meghan Telpner.

I’m having a great time playing in the kitchen, and today I have my first guest post on her blog! It’s delicious, I’m telling ya.

So head on over and check it out!

Isn’t it nice to have a no-fuss, healthy dish you can throw together in less than 15 minutes? Because we’re all busy. Or lazy. I was certainly feeling the latter when I made this for lunch.

The dressing on these noodles tastes creamy, nutty and decadent, but don’t fret because it’s freakishly healthy. Tahini is a great source of vitamins and minerals like calcium, magnesium and iron. And since miso is a fermented food, it’s a natural probiotic and great for our digestive health.

I used baby spinach in this recipe since it didn’t need chopping (remember I was feeling lazy), but you could add in any veggies you want. Mushrooms, red peppers, tomatoes or artichokes would all be nice additions.

What’s your favourite lazy meal?

Miso Tahini Noodles
From Sketch-free Vegan Eating

2 tbsp of tahini
1 tsp miso paste
¼ cup hot water (or more depending on consistency of tahini)
Handful of spinach
Cooked rice noodles, one serving (about ½ cup)

Mix the miso and hot water together. Add in tahini and stir until well combined. It should have a dressing consistency.

Mix the hot, cooked noodles with the spinach until it wilts. Toss in the dressing. Eat!

I’ve been seeing recipes for socca around the food blogosphere for a while now and have finally got around to making it myself.

Wish I’d done it sooner – now I can see what everyone is raving about! Socca is tremendously addictive. Part sweet, part chewy, part nutty, and this flatbread takes virtually no effort to make.

I loved this version so much it was gone within a day. And then I made another one spiced with chili powder, chili flakes, chipotle chili powder, chopped rosemary and Daiya cheese. Yum yum yum.

Many recipes call for cooking socca in a cast iron skillet; since I don’t have one, I used a 9-inch cake pan. If you’ve got a skillet in your kitchen, follow the recipe link for cooking instructions.

Have you tried socca before? What do you think of it?

Chickpea Pancakes (Socca)
From Clean Eating Magazine

1 cup chickpea flour (or garbanzo bean flour)
1 1/3 cups water
2 tbsp coconut oil
¼ tsp Himalayan salt, or more to taste

Pour the water into a medium bowl. Add flour to bowl slowly, whisking in until smooth. Allow mixture to stand at room temperature for at least one hour. When the hour is complete, stir in the oil and salt.

Preheat oven to 450 degrees F. Grease a 9-inch round or square baking pan and pour chickpea mixture into it. Bake for 25 minutes, or until the pancake is crisp around the edges and golden brown.

Cool on a wire rack, then cut into wedges and serve.