Good Morning Carrot Quinoa Cups

Shout out to Village Harvest for partnering up with Myfitlittlefoodie, for an amazingly delicious giveaway! Head over to Instagram and find @myfitlittlefoodie for all the details! The winner will receive 5 village harvest grain packs, along with a tote bag for environmentally friendly grocery shopping! But let's be real, if you try the carrot quinoa breakfast recipe below, you're already a winner. Giveaway ends February 25th!

Prep Time: 5 min  Cooking Time: 15 min  Total Time:  20 min Servings: 4


  • 1 Cup Regular Quinoa  
  • 2.5 Cups Unsweetened Almond Milk
  • 1 Cup Grated Carrot
  • 1 Teaspoon Grated Nutmeg (I grate this stuff fresh into the pot and I swear it makes a difference!)
  • 1/2 Teaspoon Cinnamon 
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Coconut Oil
  • 1/2 Cup Crushed Walnuts
  • 3 Tablespoons Maple Syrup
  • 4 Tablespoons Applesauce


Step 1: In a large pot, add quinoa, almond milk, and carrots. Leave on medium - high heat under mixture starts to bubble. Cover and let sit on medium heat for 5 minutes. 

Step 2: Add nutmeg, cinnamon, and salt to pot, and let sit on medium heat for another 5 minutes covered. 

Step 3: In a small sauce pan, melt coconut oil and add walnuts and a pinch of salt. Let toast on medium heat for 5 minutes. 

Step 4: Add maple syrup and applesauce to pot and stir. Let sit for 5 minutes covered. Uncover and stir. Scoop mixture into cups and top with toasted walnuts.

Chocolate Peanut Butter Pumpkin Spiced Cups

To say these peanut butter pumpkin spiced cups are addicting would be an UNDERSTATEMENT! Guys, I cannot stop... I'll admit, as a kid, those sneaky little Reese's PB cups were my weakness, but with becoming vegan, comes great responsibility. In other words, no hoarding candy bars off the shelves in the checkout line at grocery stores. It was only a matter of time before I brought this chocolate peanut buttery goodness back to life. This seriously simple recipe is definitely one for the win. Perfect for gifting, snacking, entertaining - you name it!

Prep Time: 10 min  Cooling Time: 20 min  Total Time:  30 min Servings: 12 Cups


  • 4 Cups Chopped Dark Chocolate
  • 4 Tablespoons Coconut Oil 
  • 1/2 Cup Smooth Peanut Butter
  • 1 Tablespoon Pumpkin Spice 
  • 1 Teaspoon Salt 
  • 1 Cup Puffed Quinoa 


Step 1: In a small mixing bowl, melt 2 cups of chocolate in the microwave, stirring every 30 seconds for 2 minutes. Add 2 tablespoons coconut oil and heat for another 20 seconds. Fill each muffin cup with 2 tablespoons of chocolate mix and set in fridge for 5 minutes. 

Step 2: In a small mixing bowl, add peanut butter, pumpkin spice, and salt, and stir until blended together. Add puffed quinoa and mix evenly, to create cup filling.

Step 3: Remove muffin tray from fridge, scooping a teaspoon of filling onto each puddle of chocolate, pressing down slightly. 

Step 4: Melt the remaining 2 cups of chocolate and 2 tablespoons coconut oil as done in step 1. Top each muffin cup with chocolate mixture, fully covering filling. Place in fridge for 20 minutes or until hardened.

Quinoa Almond Burger


Prep Time:  ~5 mins    Cook Time: ~45 mins    Total Time: ~50 mins     Servings: 5 Patties


  • 2 Avocados
  • 1 Tablespoon Lime Juice
  • 1 Cup Alfalfa Sprouts
  • 2 Cups Mixed Greens
  • 5 Hamburger Buns/Lettuce Cups

What You Need: 

  • Pot
  • Food Processor
  • Large Mixing Bowl
  • Baking Sheet





Step 1: Bring 1.5 cups water to a boil and add quinoa. Cook for 15-20 minutes or until soft.

Step 2: Heat oil in a pan on medium - high heat. Mince garlic, chop onion, slice mushrooms, and sauté for 5 minutes.

Step 3: Combine flax seed with 5 tablespoons water and let sit for 5 minutes to make 2 flax eggs.


Step 4: Empty almonds into food processor and pulse until you reach a crumby consistency as shown below. 

Step 5: Empty almonds into a large mixing bowl, and combine with quinoa, cooked mushrooms, flax eggs, cranberries, nutritional yeast, sage, nutmeg, rosemary, salt, and pepper. Stir until all ingredients are mixed evenly.


Step 6: Preheat oven to 350 F, and lightly grease baking sheet. Form mixture into 5 patties, ~ 1 inch high, and place on baking sheet. Bake for 30 minutes, flipping patties halfway through.


Step 7: Thinly slice red cabbage and tomato. Mash avocado into guacamole, sprinkling with lime juice, salt, and pepper to taste.


Step 8: Garnish burgers with mixed greens, cabbage, guacamole, tomato, and alfalfa sprouts. I like to drizzle mine with balsamic glaze!


Try replacing your burger bun with mixed greens to create a tasty quinoa patty salad!


Enjoying my first homemade burger of the summer!


Sweet Black Bean Quinoa Salad


A couple of years ago, I spent the summer living in Vancouver, BC, where I served at a cute little bar & grill on Granville Street. I instantly fell in love with the West coast cuisine; healthy, locally grown, and flavourful to say the least! At the time, I had no idea how much of an impact the city would have on my diet, but I'm so glad it did! I'm now even more thrilled to explore the endless foodie possibilities that other cultures have to offer!

One of my favourite dishes from the Granville Street hot spot was a black bean quinoa salad. Naturally, this dish is one inspired by, with fresh cilantro, cucumbers, and cherry tomatoes, and a sweet homemade dressing to tie everything together!


                Prep Time: 5 min     Cook Time: 15-20 min     Total Time:  20-25 min


  • 1 Cup Quinoa
  • 1 Cup Black Beans
  • 1/2 Cup Halved Cherry Tomatoes
  • 2 Inch Slice Cucumber
  • 1/4 Cup Finely Chopped Cilantro (parsley can be used as a substitute)
  • 1/8 Cup Freshly Squeezed Lemon Juice
  • 1/8 Cup Agave
  • 1/8 Cup Dijon Mustard 
  • 1/8 Cup Grape seed/Olive Oil
  • 1 Tablespoon Balsamic Vinaigrette 
  • 1 Teaspoon Salt 


Step 1: In a large pot, bring 3 cups of water to a boil and add quinoa. Cook on medium high heat for 15-20 minutes or until soft. Empty into a mixing bowl and let cool. Drain and rinse black beans. Carefully slice cherry tomatoes into halves. If you're making a larger batch, you can place tomatoes on a plate, cover with an upside down plate, and slice through the two plates.

Step 2: Slice cucumber lengthwise, into 8 even pieces, removing the centre containing the seeds to limit moisture. Chop into small pieces. Combine black beans, tomatoes, and cucumbers to quinoa and mix evenly.

Step 3: Finely chop cilantro, add to mixing bowl, and stir evenly.

Step 4: In a small mixing bowl, combine lemon juice, agave nectar, Dijon mustard, oil, and balsamic vinaigrette and stir. Pour over quinoa and mix evenly. Sprinkle salt and stir.


Ginger & Lime Soy Noodle Bowl


Prep Time: ~ 10 min             Cook Time: ~25-30 min             Total Time: ~ 35-40 min



  • Sesame Oil (as needed)
  • 1 Sweet Potato
  • Salt & Pepper (to taste)
  • 1 1/2 Tablespoon Garlic Powder
  • 1 Tablespoon Chilli Powder
  • 1 Head Broccoli
  • 1 Cup Crimini Mushrooms
  • 1 Red Pepper
  • Sweet Potato Vermicelli Noodles (this recipe is based on a 2 person serving size; noodle package should specify serving size)
  • 1/2 Block Firm Tofu
  • 1/4 Cup Soy Sauce
  • 2 Teaspoons Grated Ginger
  • 1 Lime
  • Chopped Green Onion (for garnish)
  • Sesame Seeds (for garnish)
  • Sun-dried Tomato (for garnish)


Step 1: Preheat oven to 425 F. Slice sweet potato into 1cm pieces. Toss into a mixing bowl with ~1/8 cup oil, salt, pepper, garlic powder, and chilli powder, until fully coated. Spread out onto a baking sheet and bake for 25-30 minutes or until potatoes begin to brown (The following steps can be done while potatoes are baking).

Step 2: Chop broccoli into small florets, and toss in a frying pan with mushrooms, ~2 tablespoons of oil, and salt and pepper to taste. Let cook on medium heat for ~5 minutes. I like to add about 1/4 cup of water to frying vegetables, allowing them to soften a bit as well.

Step 3: Slice your pepper from top to bottom to get 4 long even pieces, then slice horizontally, into short thin pieces like so (picture below). Toss in your frying pan with salt, pepper, and water and let cook on medium heat for ~5 minutes.

Step 4: Depending on the type of noodles you're using, this step may vary. Sweet potato vermicelli noodles can cook in boiling water for 6 minutes. Once soft, remove from hot water and rinse in cold water. Noodles shouldn't "stick" together, or have any "sticky" residue.

Step 5: Slice tofu into rectangular pieces, ~0.5-1cm thick. I simply cut a full block in half, then horizontally sliced 6 pieces. The leftover half block can be stored in a sealed container with a little bit of water, in the fridge (change the water ever 2 days until used up). In a small mixing bowl, combine 1/8 cup soy sauce, 1 teaspoon grated ginger, 1/2 teaspoon garlic, 1/2 lime squeezed. Over medium heat, pour half of your soy sauce mixture into your pan and add 3 tofu pieces. Let your tofu absorb the sauce, flipping periodically. Tofu should cook for ~5 minutes or until sauce is absorbed and tofu is beginning to dry out. Repeat this method for your remaining 3 tofu pieces.

Step 6: Combine 1/8 cup soy sauce, 1/8 cup water, 1 teaspoon grated ginger, 1/2 lime squeezed in your pan and let sit on medium high heat for 2 minutes. Add your noodles and mix until fully coated. Empty into a bowl and add vegetables, sweet potato, tofu, green onion, sesame, and sundried tomato.


Smokey Quinoa Stuffed Peppers


I fell in love with this dish a few years back when my family and I vacationed out by Port Dover. I had yet to make the leap into veganism, so originally this was a vegetarian dish. But I still remember my Dad acknowledging the fact that he had never heard me rave so much about a meal we had shared - so I decided, why not make a vegan version of this delicious experience! Aside from using some of my favourite crisp vegetables, what I like most about this dish is the smokey tomato sauce that compliments the fruit and nut quinoa so well. This dish is perfect for dinner parties or meal prepping because it easily serves 4. Keep in mind that the steps I've provided allow you to multitask, preparing each component simultaneously.

                  Prep Time: ~ 15 min Cook Time: ~45 min Total Time: ~ 60 min


  • Grape seed/Olive Oil as Needed
  • 1 Onion
  • 2 Cloves Garlic
  • 4 Assorted Peppers
  • 1 Cup Crushed Tomato
  • 1.5 Cups Vegetable Broth
  • 1 Teaspoon Salt
  • 1 Teaspoon Pepper
  • 1 Teaspoon Liquid Smoke
  • 2 Tablespoons Basil
  • 1 Tablespoon Oregano
  • 1 Tablespoon Parsley
  • 1 Cup Quinoa
  • 2 Carrots
  • 1 Head of Broccoli
  • 1 Half of a Cauliflower
  • 1 Zucchini
  • 1/4 Cup Slivered Almonds
  • 1/4 Cup Chopped Dried Apricots


Step 1: Chop onion and garlic into small pieces. In a large pan (I use a ceramic pan) heat 2 tablespoons of oil on medium heat, and add onion and garlic. Sautée until translucent. 

Step 2: Slice the bottoms of your peppers off, leaving them flat and able to stand alone. Chop the bottoms into small pieces and add to your pan. Slice the tops of each pepper and set them aside for later. Using a small knife, hollow out the inside of each pepper. 

Step 3: Add crushed tomatoes, vegetable broth, salt, pepper, smoke flavour, 1 tablespoon of basil, oregano, and parsley to your pan. I found liquid smoke at Freshco, where you'd find oils and BBQ sauces (I've attached a picture below). Let simmer on medium to low heat.

Step 4: In a medium size pot, boil 3 cups of water, and add quinoa. Let cook for about 15-20 minutes or until soft. While your quinoa is cooking, peel and slice your carrots, slice your broccoli into long thin pieces, break your cauliflower into small florets, and slice your zucchini and cut into halves. Grease your Dutch oven (or baking pan) and line your peppers and zucchini as shown.  

Step 5: Preheat your oven to 425•F. Once quinoa is cooked, remove from pot and empty into a large mixing bowl. Add 3 more cups of water to your pot, along with your carrots, broccoli, and cauliflower, and let steam for a couple of minutes. Drain water and let sit in an ice bath for a few minutes, otherwise known as blanching. This stops the cooking process, and brings more colour into the vegetables.

Step 6: In a small sauce pan, add oil and slivered almonds, and let toast on medium heat until slightly brown. Add toasted almonds, chopped apricots, and a tablespoon of basil to quinoa and mix.

Step 7: Stuff peppers with quinoa mixture and reattach pepper caps. Remove blanched vegetables from your pot and add to your dish, surrounding your stuffed peppers. Remove tomato sauce from heat and evenly pour over vegetables.

Step 8: Cover and bake for 25 minutes. Remove lid and broil on high for 5 minutes.