WIAW #19: You don’t HAVE to count calories to lose weight.

Good Morning Friends! Happy hump day aka. happy lets-see-what-everyone-is-eating day.

Today, I want to talk a little bit about intuitive eating. Intuitive eating is the process of listening to your body’s hunger signals to determine when you require nourishment. In simplest terms, eating when you are hungry. Seems like a pretty simple concept right, yet for some this is easier said than done. I think because we have so many outside sources telling us how we should or shouldn’t eat, we begin to ignore our body’s signals. We don’t give our bodies enough credit and they really do know what is best for us.

When I first signed up with a “online trainer,” I was given a strict meal plan with a list of good/bad foods and specific times to eat these foods. I began to ignore my body’s internal hunger cues which thus led to a vicious cycle of binge eating. I ended up gaining weight instead of losing it. Fast forward to two years later and I’m mentally and psychically the strongest I’ve ever been, as well as the most comfortable I’ve ever been in my own skin. All of this was accomplished when I ditched the diet plans, stopped counting calories and turned to real food instead of weight loss products.



A green smoothie made with frozen banana, vega one vanilla protein, almond and a handful of spinach. Topped with cheerios, homemade granola, chia seeds and mini chocolate chips. Fruit seems to have a bad rep when it comes to meal plans, however, if you TRUELY care about your health then you will not replace nature’s sugar (fruit) with artificial crap.


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Homemade falafel’s from the oh she glows cookbook lettuce wrapped with a spoonful of plain 2% greek yogurt, lime juice + siracha. Have ya’ll ever tried 2% or full fat greek yogurt? OMG. So worth the extra calories (good calories I might add). Fat is so so so important in your diet, it helps keep your brain healthy and prevent diseases like Alzheimer’s.



A few of these paleo double chocolate chunk cookies with a mug of tea. I am a firm believer in receiving your calories from real, wholesome food as a pose to protein bars and meal replacements. Personally, shakes don’t fill me up either.



Pizzaaaa partay. 2 slices of homemade pizza on whole wheat crust with kale salad + avocado. A lot of people think eating “healthy” means eating boring food and missing out on your favourites. WRONG. Recreating your favourite recipes at home or cutting back on portions and adding some greens on the plate will add nutritional value to your meal.


whipped cream cheese

Whipped cream cheese protein fluff with a chocolate mug cake crumbled on top. I had a serious craving for brownies and ice cream but had neither in my kitchen so I whipped this baby up:

Cream Cheese Protein Fluff

small chunk of frozen banana
handful of ice
1/2 scoop north coast naturals vanilla protein
1/2 tsp xantham gum (makes it super creamy/fluffy)
1 tbsp greek yogurt cream cheese

blend all ingredients together until FLUFFY. recipe for my rich chocolate mug cake HERE.

 It’s not rocket science that fat loss equals calories in vs. calories out but more often than not I see that counting calories leads to an unhealthy relationship with food. By making wholesome food choices (most of the time) and adding in some physical activity as often as I can, I have been able to lose some unwanted fat without counting calories.

Stress less, eat more {wholesome} food.

eeeats xo.

Chocolate Chunk Zucchini Bread

I regret to inform you that I have yet to jump on the pumpkin bandwagon. I personally think that canned pumpkin taste like dirt. While I can understand the PSL Starbucks craze, we all know that pumpkin actually is not an ingredient in this beverage and it is the chemically modified sugar product that you are in love with. Before you try and virtually b-slap me through your screen, please know I come baring gifts..

Let me share with you this oh-so-chunky loaf of heaven.

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Although I didn’t put “healthy” in the title, you could totes call this bread healthy because it has zucchini in it. And the number one rule to “healthy” is throw something green into the recipe, duh. This bread pairs perfectly with a smear of coconut butter fresh out of the oven dunked into your favourite tea. If you sumbmerge the bread long enough it melts the chocolate chunks. OMG.

Makes 1 large loaf

4 small, extra ripe bananas
1 large zucchini, shredded
1 large egg
2 tbsp melted coconut oil
1 tsp vanilla
1 cup whole wheat flour
1/2 cup buckwheat flour
1/2 bob’s redmill gluten free flour (I really dislike the taste of this flour but am trying to use it up, that’s why I mix it with others I’m sure you could just use 2 cups your choice of flour)
1 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
1/2 cup baking stevia
2 tbsp honey (optional but I needed it a touch sweeter)
1/4 cup mini chocolate chips
1/4 cup chocolate chunks

Preheat oven to 350. Cream together all wet ingredients until smooth, add in sugar/sweetener. In separate bowl mix dry together. Add wet ingredients to dry until just combined. Pour into lined baking pan and bake for about an hour. I like my bread soft in the middle. Store in the fridge for the week.

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eeeeats xo.

If I Could Give You One Piece of Advice.. {Life after an ed}


It’s been so long since I last posted I forgot my word press password. Good thing it’s automatically saved.

You probably haven’t missed me because blogging is so fetch right now that I’m sure you have an over abundance of material to read. I give serious kudos to those bloggers that post every day. Like, hook me up with some of your creative juices.

I’m not saying that I’ve lost my edge, I just feel like I have nothing to write about anymore. The main reason I began blogging was so that I could focus my time on something other than my ed. Turns out focusing on writing about my ED ending up being the most helpful tool in my recovery. This is not me saying good-bye to blogging, but it is me saying good bye to my demons for good as they no longer haunt me.

To those readers, who read my blog looking for help/support/inspiration on ED topics, if I could give you one piece of advice it would be to take everything you read on the internet with a grain of salt. Including this blog, in fact. I can’t tell you how many times I was mislead by so called “experts” on instagram, or became infatuated with someone’s recovery/health/fitness story and tried to mimic their every move. Guess where that got me? Absolutely no where, most times it brought me to a state even worse then when I started.

I thought about writing about a whole post updating y’all on my current life situation but I feel like that wouldn’t do anyone any good, how do you even know I am telling the truth? I will say life is so good right now. I never thought I would stop obsessing over food and I never thought I would truly be able to love my body but I did and I do. And the only person I have to thank is myself. I’m not going to sit here and tell you that you will feel this way one day because I don’t know if you will. The odd’s are against us. Skinny is cool, health is the new black and followers on instagram is the new famous. I do however, believe that everyone has the power inside to get better.

Thank-you to everyone who read my thoughts and took the time to show their love and support. My heart goes out to everyone that struggles with body image. Don’t struggle in silence and don’t be afraid to ask for help, we all need it sometimes ♥


PS- you’re beautiful, yes YOU.

eeeeeeats xo

{VEGAN} Blueberry Chocolate Chip Cookies



Teaming up with my favourite supplement company today, North Coast Naturals. Head over to there blog HERE for the recipe.

Skinny Chocolate Cupcakes w| Cream Cheese Frosting

You guuuuys.

I’m back.

And better than ever,

with cupcakes..


Chocolate-y, moist, waist friendly cupcakes. Chyeaaaaah.

I hope everyone’s summer has been treating them as good as mine was to me. Blog post coming up on my life sitch soon, but for now, we bake treats.

I swear these are the least healthiest tasting treats I’ve made thus far. So please, feel free to conduct a little research for me and give one to your grandma (who would sh*t a brick if she knew people were baking without butter/white flour/sugar these days) and holla back at your girl with her verdict.

capcake header

Makes 12 cupcakes

2 ripe bananas
2 eggs
1/4 cup coconut oil, melted
1/4 cup almond milk (I used unsweetened vanilla)
1/4 cup of protein powder or pb2
1/4 cup cocoa powder
1/3 cup coconut flour
1/2 tsp baking soda
1 tsp baking powder
1/4 cup sweetener of choice (I used stevia)
1 tsp vanilla bean paste
dash of sea salt
sprinkles (optional, but highly recommended.. duh)

preheat oven to 350. beat all wet ingredients together until smooth then add dry, blend again until combined. pour into lined muffin tins. bake for 22 minutes. let cool completely before frosting or trying to peel lining off!

Cream Cheese Frosting
1/4 cup plain greek yogurt (I used 2% plain)
2 tbsp cream cheese
dash of vanilla
sweetener of choice

whip all ingredients together until smooth.


I store mine in the fridge and try not to eat the whole batch in one day.

Don’t worry if you end up eating the whole batch, because like,

they’re healthy.

eatsfromtheoilpatch ♥

Double Chocolate Buckwheat Bread

Thought: Who doesn’t like bread?

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I mean honestly, you can say that you don’t like bread.. you can say that you don’t like carbs.. but we know you’re lying. In my opinion I don’t think there is anything better than a warm, fresh slice of bread smeared with butter. (Well, maybe fresh bedding but the two are close tie.)

I feel kind of bad for bread. He’s gotten such a bad rep lately, people have like totally cut him out their lives. It doesn’t have to be this way you know?

Bread has more potential than given it’s give credit for. Take this recipe for example, it is crammed full of nutritious superfood benefits:

Flax and Chia Seed: great source of omega 3 (an essential fatty acid) and fibre.

Cacao: (not to be confused with cocoa) contains powerful antioxidants as well as the micronutrients magnesium and iron.

Walnuts: have anti-inflammatory and anti-oxidant benefits and can help protect against cardio vascular disease and metabolic syndrome.

Buckwheat Flour: Buckwheat is a fruit seed making it a good substitution for those with a wheat intolerance. Buckwheat flour compared to refined white flour has a significantly lower effect on our blood sugar.

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Makes 1 Loaf

1 1/3 cup buckwheat flour
1/3 cup raw cacao powder
1/3 cup North Coast Naturals chocolate whey (sub your choice of protein powder or use more flour/cacao)
2 tbsp ground flax seed + 6 tbsp of water to make flax egg
1/4 tsp himalayan sea salt
1 tsp baking powder
1 tsp vanilla
1/2 cup dark buckwheat honey (sub your choice of sweetener)
2 ripe bananas, mashed
1/2 cup almond milk

2 tbsp cacao nibs
2 tbsp dark chocolate chips
1 tbsp chia seeds
1 tbsp pumpkin seeds
1 tbsp chopped walnuts

Preheat oven to 375. Mix all dry ingredients together. Blend wet ingredients together until smooth and then mix into dry until combined, if dough is too dry add more almond milk (dough will be fairly thick). Pour into greased loaf pan and sprinkle toppings on. Bake at 375 for 1 hour. Let loaf cool completely before removing from loaf pan.

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Follow the steps listed above and you will find yourself with a dense, brownie-like-loaf that tastes like dessert but is nutritious like a salad.

eatsfromtheoilpatch ♥

WIAW #18: Healthy -ish works for me.

Since I have no super quirky cheesy intro, I would like to start off today’s post with a thank-you. 

Thank-you to everyone who left kind words or even took the time out their day to read Sunday’s post. I began blogging because it was something to occupy my time and as it turns out, it has become a very helpful tool in finding my health and happiness again. Anyways, thanks again for reading my shit.

On that note, today’s What I Ate Wednesday theme pair’s nicely with Sunday’s post.

healthy -ish

Emphasis on the ISH. This is my jam. Seriously. It’s just what works for me.. A salad for lunch a glass bottle of wine for dinner. A slice of pizza with a gigantic salad. Sometimes a skinny latte at starbs, sometimes bring on the full fat.

You catch my vibe? Here is a look at some of the health-ish stuff I’ve been feasting on lately:



The return of the waffle. Not that they ever left but, I’ve been using a new recipe! New recipe coming next week..
Jokes. Here it is:

Buckwheat Waffle 
1 whole egg
1/2 mashed banana
1/4 cup buck wheat flour
2 tbsp North Coast Naturals vanilla protein powder
1/2 tbsp flax
dash of cinnamon and sea salt
1/4 tsp baking powder
a splash of almond milk if needed
blend all ingredients together and pour into waffle maker.

Top with sun butter and smashed blueberries. Yesssir.


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Milk + Cookies. THESE chocolate chip oatmeal quinoa cookies to be exact. So technically I did make some healthy-ier swaps ingredients wise but the fact of the matter is they still contain fat and sugar in them. Hence health-ish.


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If I’m working usually I have a salad. If I’m not working usually I also have a salad. Here is a picture of a home made salad. Greens plus some carbs, cuz sometimes lettuce just doesn’t cut it {aka all the time}


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Sometimes you need comfort food. Relax, I put peas and roasted brussels in it people so it’s like, healthy. Annie’s white cheddar boxed mac and cheese. So freaking good.



So Delicious sugar free coconut milk ice cream + a cone. Omggggg does anyone eat these anymore? I know they’re like, not gluten free but they taste like christmas people. Ditch the bowl, say yes to the cone.

Until next wedz..

eatsfromtheoilpatch ♥

I Use To Want To Be Skinny.

I use to want to be skinny, now I just want to be happy.

I use to think that having a 6 pack dictated your self worth, now I know that the world does not give a sh*t if you have abs or not..

..the world only cares about what Justin Beiber and Miley Cyrus are doing.

I use to work hard to impress other people, now I work hard to impress myself.

I use to think that counting calories was the only way to live a healthy lifestyle, now I know the meaning of health encompasses much more than what we shovel into our pie holes.

I use to think I would never stop obsessing over food, I now know that with a little patience anything is possible.

I use to hate my muscly legs, now I am grateful they are strong enough to power me through my morning runs and work on my feet all day. 

I use to work at jobs that paid well but made me miserable, I quit those jobs and am now pursuing my dream.

I use to eat meat and veggies for every meal because I thought it would make me thin, only to come to realize I don’t even like eating meat that much.

I use to think that working out every day made you a better person, now I know that superficial things do not make you a better person.

I use to shy away from having a good time with my friends or punish myself for indulging every once in a while, now I jump at any opportunity to have some fun or celebrate with loved ones. Life is too short. 

I use to hide behind baggy shirts, now I wear clothes that flatter my curves.

I use to want to be skinny, now I just want to happy..


& now I am happy.

eatsfromtheoilpatch ♥

{Chewy} Oatmeal Chocolate Chip Quinoa Cookies

Believe me when I say I have been on a cookie-baking-binge lately.

I bring them to work for quick energy pick me ups, I crumble them onto yogurt or cereal and I usually dip a couple into some steamed milk before bed. Cannot get enough. In honour of What I Ate Wednesday, I will be sharing my new fave cookie recipe with you.. this is very fitting since it’s pretty much all I eat during my busy day anyways.

PS frozen cookies > cookies left out on the counter. Do it.

Chewy Chocolate Chip Oatmeal Cookies

My DSLR photo skills have been less-than-par lately, so today’s photos are brought to you by the iPhone 5. Which, I might add has never let me down or gives me any grief.


These cookies are:

+ chewy on the inside, crispy on the outside
+ vegan
+ refined sugar free
+ butter-less
+ protein packed via quinoa
+ addicting

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Makes 12 Cookies

1/2 cup spelt flour {sub flour of choice}
1/2 cup whole oats
1/2 cup puffed quinoa
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp sea salt
2 tbsp coconut sugar
2 tbsp baking stevia {use sweetener of choice}
1 flax egg {1 tbsp flax + 1/4 cup water}
1/2 tsp vanilla
1/4 cup coconut oil, melted
1/4 cup justin’s vanilla almond butter, melted {sub nut butter of choice}
{heaping} 1/4 cup mini chocolate chips

Preheat the oven to 350. Stir together all dry ingredients + chocolate chips, then add in wet. Dough will be fairly crumbly but it should pack together nice into a tbsp. If dough does not come together add a tbsp of water in one at a time. Scoop tbsp of dough onto a lined baking sheet a flatten with fork. Bake for 8 minutes.


Serve with cold milk & try not to eat the whole batch in one sitting.

eatsfromtheoilpatch ♥

Five Things Friday #12: Hustlin’


I no longer understand the meaning of that. #ServerLife. I’m actually surprised that I was able to figure out yesterday was Thursday and write this post. The days/nights all kind of blur into one when your work days start at 5pm and end at 2am.

Not that I’m complaining though. I actually really enjoy serving. I love all the weirdos ahem, variety of folks that you get to interact with on a daily basis. I love the constant change over, I get bored very easily.

And I love the money, duh. 

Working two jobs plus finding time to exercise and shovel food into my mouth has been some what of a challenge..

Just kidding. As if I would never not make time to eat. HAH.

It’s true I am busy, but there’s always time for food. Here’s a look at my life lately as a hustler average two-job-working Canadian:


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1. Scrambled egg whites (ran out of eggs, sad times) with sliced avocado + homemade bircher muesli with bluebs. Loveeeee me some variety.

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2. Amy’s tomato soup + grilled chicken and avocado sammy. Loveeee dipping stuff into stuff.

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3. 5 ingredient vegan cookies from minimalist baker. Topped with a chunk of crack bark from costco. Loveeee to hate costco samples, gets me every time.

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4. Green smoothie with avocado for extra creamy-ness topped with granola, cacao nibs and cheerios. Genius. Loveeee going back for seconds on the toppings.

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5. My absolute fave dinner right now. Baked spaghetti squash with a side of garlic toast made with silver hills little big bread. Loveeee running low carb meals with BREAD. #badass


1. THESE camo boyfriend pants from the gap. I want to wear them everyday, and by want I mean I wore them for 3 days straight.


2. Epsom salts and 2 of my best buds. If I don’t soak in the tub after a dinner shift my brain will not shut off. PS – new current wine obsession, See Ya Later Ranch.


3. THESE roman numeral tiffany rings. Mildly obsessed. T-minus 4 months till my birthday, just sayin.


4. Summer-ish weather (#AlbertaProbz) ..warm enough to take the top off yippee.


5. Running. I love getting lost with my thoughts while running. Trying to up my distance, shits hard.



How To Stop Comparing Your Food Choices via The Real Life RD

The Diet Common Denominator via Kath Eats

Banana Fosters Chia Pudding via Joanne Eats Well With Others

Double Chocolate Baked Breakfast Cookie via Chelsea’s Messy Apron

Peach Crumble Bars via immaeathat

What are your 5 summer eats?

eatsfromtheoilpatch ♥

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