June 2015 Archive

Raspberry Quinoa Salad

A healthy and light quinoa salad loaded with raspberries, basil, goat cheese and a light balsamic dressing. A perfect summer salad that’s gluten-free and vegetarian! 

Raspberry Quinoa Salad 1

So just in case you haven’t clued in yet (or maybe you’re not even Canadian and don’t even care), Canada day is at a really awkward time this year.

Like super awkward.

Doesn’t Canada Day or more importantly, my day off, usually fall sometime around the weekend?

This year it falls right smack in the middle of the week.

Now I love having a long weekend and everything, but I definitely can’t complain about getting a day off on a Wednesday.

We are having our traditional Canada day backyard potluck this week.

Socializing, sunshine (hopefully), and lots of good food.

I thought a nice refreshing quinoa salad would be the perfect dish to prepare.

Raspberry Quinoa Salad 3

I’ve always enjoyed planning a menu according to a specific theme.

So for Canada day this year, I decided to go with the red and white theme.

WOOOOW, right?

So creative.

What I love about quinoa is that it’s SO versatile.

You can throw anything in there from cheese and nuts, to chocolate and dried fruit to put a totally different spin on it.

This time around, I decided to do a sweet and savoury quinoa salad.

Raspberry Quinoa Salad 6

It’s right around that time of year where raspberries are in season, so what better way to incorporate a dose of flavour and antioxidants than by using some fresh and juicy raspberries?!

Add in some crumbled goat cheese and you’ve got a very patriotic quinoa salad.

Look at that red and whiteness.

The green basil could technically make it Italian, but we’ll just ignore the colour of the basil for this week. Deal?

Raspberry Quinoa Salad 4

Plus that flavour combo tastes great with anything from chicken to beef, or any other tasty foods that will be sizzling up on the grill.

Can’t wait to see some of the other patriotic dishes at the BBQ!

Now before I forget….there are only TWO days left to enter the giveaway for the $280 Williams Sonoma gift card!

If you don’t want to miss out on the awesome prize, enter to win below! It’s your last chance!!

Good luck & Happy Canada Day!!!

a Rafflecopter giveaway

TERMS and CONDITIONS: Contest runs from June 17, 2015 – July 1, 2015. Winner will be chosen randomly using Rafflecopter as the deciding force. Rafflecopter partners with Random.org to choose the winning entrant. No purchase necessary to enter or win. A purchase does not improve your chance of winning. Void where prohibited by law. Giveaway is open to legal residents of the United States of America, Canada and the United Kingdom.

**FYI, fake accounts & spammers will be disqualified and not eligible to win. 

Raspberry Quinoa Salad

Yield: 6 servings


  • 1 cup dry quinoa, cooked according to package directions*
  • 4 tablespoons slivered almonds
  • 4 tablespoons fresh basil leaves, chopped
  • 3 tablespoons olive oil
  • 1 tbsp. balsamic vinegar
  • 1 tbsp. honey
  • Fresh ground black pepper and salt, to taste
  • 1 cup fresh raspberries (heaping full), rinsed and patted dry
  • 8 tablespoons crumbled goat cheese
  • *cook in low-sodium chicken broth instead of water to give the quinoa more flavour


  1. In a small bowl, mix together olive oil, vinegar, honey, salt and pepper. Set aside.
  2. In a large bowl, toss together quinoa, almonds, and basil until evenly distributed. Pour the dressing into the bowl and mix until well combined. Add in goat cheese and raspberries. Gently fold to distribute throughout salad.
  3. Eat immediately, or chill for later. If you're going to chill it, leave out the raspberries and goat cheese and throw them in just before eating.

Nutrients per serving:

Calories: 233 • Fat: 11 g • Carbohydrates: 27 g • Fibre: 4 g • Protein: 7g • Sugar: 5 g • Sodium: 34 mg • Cholesterol: 5mg

Raspberry Quinoa Salad | Haute & Healthy Living Elysia, XOXO
BBQ Chips Chicken Kabobs

These spicy chicken kabobs taste like BBQ chips! They are a quick, easy and healthy paleo and gluten-free option as well!

BBQ chips chicken 2

A few weeks ago, Matt and I were wandering through some little shops in town and we found this really unique Chili Garlic sauce. I’d never seen a sauce like it before.

That weekend, not really knowing what exactly to do with the sauce, I decided to experiment with it by mixing some into a shrimp stir fry.

And guess what….


Of course, me, while munching away on my stir fry started thinking out loud.

My crazy active brain is always thinking about nutrition, fitness and how to make recipes healthier.

“I wonder if I could come up with a homemade chili garlic sauce that tastes like this?”

Matt, being the supportive boyfriend he is, said, “you should try it sometime.”

I started studying the ingredients list.

“Sounds easy enough,” I said.

The next week, I made it my mission to come up with a chili garlic sauce like the one we’d had on our stir fry.

I don’t know if I came up with THE exact chili garlic sauce that we had that night on our stir fry, but the one I came up with tasted pretty darn good.

I decided to use it as a marinade for some chicken and make some kabobs one night for a family BBQ.

BBQ Chips Chicken 3

When I served it at dinner, my dad commented “this chicken tastes like BBQ chips!”


When I first set out to create a chili garlic sauce, I was not expecting to come up with chicken that tasted like BBQ chips.

BBQ Chips Chicken 4

But low and behold, I had invented something completely unexpected.

Something completely mouthwatering.

And something completely healthy.

BBQ Chips Chicken 6

That, in my opinion, is the best type of recipe.

So that night BBQ Chips Chicken Kabobs were born.

If you’ve got a craving for BBQ chips, this one is for you!

BBQ Chips Chicken 5

BBQ Chips Chicken Kabobs

Yield: 4 Servings


  • 4 tbsp. lemon juice
  • 5 tbsp. olive oil
  • 1/2-1 tbsp. cayenne pepper (depending on how spicy you like it)
  • 3 garlic cloves, minced
  • 1 tbsp. paprika
  • 1/2 tsp. salt
  • 1/2-1 tbsp. red pepper flakes
  • 4 chicken breasts, cubed


  1. Combine all ingredients in a bowl. Stir until well combined.
  2. Place the cubed chicken breasts in a bowl and coat with the chili garlic sauce.
  3. Place in refrigerator and allow chicken cubes to marinate for at least 30 minutes.
  4. Preheat BBQ to high.
  5. Evenly distribute cubed chicken on skewers and place on BBQ. Turn BBQ down to medium low and cook chicken for 5 minutes.
  6. Flip chicken and cook for an additional 5 minutes, or until cooked through.


Elysia, XOXO
Summer 2015 Bucket List

Summer has officially rolled around again….finally!

Many people see January as a fresh start and a time to set new goals.

But every few months, I take some time to reflect and think about all of the things that I want to accomplish in life.

I find it tends to happen around the beginning of summer.

Maybe it’s because things slow down a bit.

OR maybe it’s because my brain goes into vacation mode.

One thing about me though is that I’m a huge list maker.

I have lists on my phone.

On probably about five different notepads around the house.

In my agenda.

On my ipad.

On my work computer and my home computer.

Basically anywhere I can think to stick a list.

It’s not that I don’t have a good memory, it’s just that I like accomplishing things.

And somehow, being able to check to-dos off my list (or multiple lists) just makes me feel like I’ve achieved even more!

Call me crazy, but that’s pretty much the way I roll.

And here I bring you yet another list.

I call this list my Summer 2015 Bucket List.

Bucket List Summer 2015

What are some things you’re looking to accomplish this summer?

Perhaps you’d like to win a $280 Williams Sonoma gift card?


There’s still one week left to enter this amazing giveaway! Have you entered yet?

a Rafflecopter giveaway

TERMS and CONDITIONS: Contest runs from June 17, 2015 – July 1, 2015. Winner will be chosen randomly using Rafflecopter as the deciding force. Rafflecopter partners with Random.org to choose the winning entrant. No purchase necessary to enter or win. A purchase does not improve your chance of winning. Void where prohibited by law. Giveaway is open to legal residents of the United States of America, Canada and the United Kingdom.

**FYI, fake accounts & spammers will be disqualified and not eligible to win. 

Elysia, XOXO
Fudge-y Almond Protein Cups

These dairy-free fudge-like almond protein cups are to die for! A healthy snack or treat when you’re craving a little something sweet without the guilt! 

Fudge-y Almond Protein Cups | Haute & Healthy Living

Life has been super busy lately. And by lately, I mean like the last 1o or so years of my life.

Between undergrad, my Masters, becoming a dietitian, and getting a full-time job and a long-distance relationship somewhere in the mix, I feel like I’ve been running around like a madwoman.

It just doesn’t seem to be slowing down much either.

Despite the fact that life is crazy busy, I know that I need to eat consistently throughout the day, otherwise I’ll konk out half way through the day.

That’s just the way my brain and body works.

No food = nap time.

I’m not a big fan of packaged grab and go food. I just don’t feel that great about putting all of that processed junk into my body.

That’s why I try my very best to make the majority of foods that I eat on a regular basis from scratch.

almondproteincups 5

BUT, I’m also not into prepping elaborate meals that take hours and hours to cook.

That’s just not my thing.

That’s why I’m always looking for no brainer recipes that I can whip up in a few minutes.

I previously posted my meatloaf muffin recipe, which I LOVE because it’s just one of those no-brainer recipes that can be prepped in bulk.

Prepping in bulk = stress-free meals.

Just like meatloaf muffins are one of my go-to’s for busy days, I also love to make these Fudge-y Almond Protein Cups.


There are a number of reasons why I LOVE my fudge-y cups.

1)  They taste like fudge. Enough said.

2) They are filled with wholesome ingredients, so I don’t feel guilty about consuming them on pretty much a daily basis.

3) They’re small and portable. Very important quality for a snack to have.

4) And finally, the ingredients list is pretty short. So short that I have it memorized.

How many recipes can you make off the top of your head and it turns out every time?

I just whip up a batch of these once a week and freeze.

They actually taste great when they’re frozen too.


Did I mention that they taste like fudge?

I’m going to go make some right now….

Fudgey Almond Protein Cups

Yield: 8 servings


  • ½ cup large flake oats
  • ¼ cup unsweetened cocoa powder
  • 1/4 cup unsweetened coconut
  • 2 scoops vegan vanilla protein powder (I like Sunwarrior Protein Powder)
  • ½ cup almond butter
  • ½ cup So Delicious Unsweetened Almond Milk
  • 1 tsp vanilla
  • Optional Toppings:
  • Sprinkle of unsweetened coconut
  • Sprinkle of rolled oats
  • Drizzle of almond butter


  1. Combine the first seven ingredients in a medium-sized bowl and mix together until evenly distributed. If the mixture is too dry, you may need to add an additional 1-2 tablespoons of almond milk. The mixture should be moist, but not sticky.
  2. Place 8 silicone moulds into a muffin tin and evenly distribute the mixture amongst the cups.
  3. Press mixture down with a spatula so that the surface is smooth. Top with optional toppings if desired. Place in freezer for approximately 30 minutes to allow mixture to solidify.
  4. Once frozen, remove cups from silicon moulds.
  5. Store cups in freezer in a Ziploc bag. Consume frozen or at room temperature.

*This recipe is an entry for the So Delicious and Go Dairy Free Snackable Recipe Contest.

Nutrients per serving:

Servings: 8 • Calories: 175 • Fat: 12g • Carbohydrates: 9g • Fibre: 4g • Protein: 12g • Sugar: 1g • Sodium: 30mg • Cholesterol: 0mg

Elysia, XOXO