Category Archives: Appy’s & Finger Foods

Spinach & Artichoke Baked Hummus Dip

So you’ve just finished an amazing Moksha Hot Yoga class and you’re now craving something healthy. Decisions, decisions…

Well, our fellow Moksha Hot Yogi, and winner of the Recipasana contest: Chantel Colleypriest, has the perfect treat for you!  Spinach & Artichoke Baked Hummus Dip!

I spent the last half hour making her exact recipe in my own kitchen.

Shall we get cooking?

Spinach & Artichoke Baked Hummus Dip

1 Can Chickpeas
1 Can Artichoke Hearts
Handful of Fresh Spinach (or two)
1/4 Cup Tahini
2 Tbsp Olive Oil
1-2 Tbsp Lemon Juice
1 Tbsp Minced Garlic (more if you love garlic like I do)
1/4 Cup Feta
1 tsp Onion Powder
1 tsp Smoked Paprika
Pinch Cayenne
Salt and Pepper to taste



Preheat oven to 350 degrees.

1. Drain the fluid from the artichokes and the chickpeas (reserving some of the fluid from the chickpeas), and then toss everything, except the feta, into a blender. Blend until smooth.

2. Mix in some of the reserved fluid to thin out the hummus to your desired consistency (plus a little extra so the dip keep its moisture after baking).

3. Transfer to an oven safe dish. Top with feta. Bake for 20-25 minutes, until dish is warm all the way through.

This recipe makes a lot. However, it is reheatable. Just add a little olive oil and microwave or bake.

Note: All spices are to taste. Serve with pita, vegetables, or whatever else your heart desires. After all, you worked for it in that 60 min flow class!

R x

Caprese Pops!

These fun bite-sized morsels of heaven are the only thing missing at your summer BBQ extravaganza!

I shared the recipe with my readers this morning on Vancity Buzz ! If you didn’t get a chance to read my morning columm then feel free to click HERE for the recipe & directions to my Caprese Pops.

If you would just like to stare at the pictures and drool–that’s OK too! 

Happy Tuesday everyone!

r x

Granola & Yogurt Cups

At my place granola is an absolute house-hold necessity. It’s up there with toilet paper. That says a lot, right? So you can only imagine my reaction when I discovered these granola cups.

It may just be me, but for some reason everything in “miniature symmetrical form” tastes better. I can’t explain it and I most definitely don’t question it. Hey– I’m all about the cute round things!

If you are dying to know how to make these granola cups–I shared the recipe with my readers on Vancity Buzz. May I guide you to the recipe?

Love always,
r x

Bacon Salt & Vinegar Kale Chips

Who knew it was possible to improve the Kale Chip! I sure didn’t! Well, until I discovered the Bacon Salt & Vinegar flavor that is.

If you must know…I’m obsessed with Kale Chips. And it’s not because of the whole “low fat low calorie” thing– ok, well maybe just a little. Think about it though, what’s better than being able to satisfy that “chip crunch”..guilt free!?

That’s what I thought!

Now, let’s talk about Bacon Salt for a hot sec. My friends always approach me with what I like to call the “Bacon Salt Dilemma”. The stories all share common grounds, “I got way too excited when I saw it…had to buy it …and now it’s sitting in my pantry because I have no idea what to do with it”.

If you are experiences any of the symptoms above, suffer no more! Sprinkling Bacon Salt on Kale Chips is as genius as the invention of the Kale Chip itself. For those of you who have never seen or heard about Bacon Salt—I apologize for the over excitement I may have caused. I purchased mine from LaLa’s Gift Store in my beautiful hometown of Deep Cove.

Bacon Salt & Vinegar Kale Chips

(Serves 2)

1 bunch kale
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 ½ teaspoons bacon salt ( a little goes a long way!)



1. Preheat the oven to 350ºF.

2. Separate the leaves and wash the kale thoroughly in cold water. Pat dry (easiest done with paper towel).

3. Slice out the tough center stem, then tear the leaves into bite size pieces. Toss onto a large baking sheet, drizzle with olive oil, balsamic vinegar & season with bacon salt. Massage the pieces until coated. Spread them evenly (single layer) in pan.

4. Place in oven and bake for 15-20 minutes or until lightly browned & crispy.

5.  Once ready, remove from oven & transfer to a cooling rack.

I got you covered for beach season!

Love always,
R x