If you don't follow me on Instagram, well first, why aren't you??? Follow @tracysnutritiontips for even more plant-based and nutrition content! Any who, if you don't follow me on Instagram, then you might not know that I am currently completing my Population and Public Health Dietetic Internship. At my internship I do a variety of … Continue reading Easy Dairy-Free Cheesy Broccoli Pasta Bake (vegan)
One of the most satisfying things in life is finding ways to recreate your favourite fast foods at home for way cheaper and being able to make them more nutritious. One of my favourite fast food restaurants here in Canada is Pita Pit. Think of it like Subway, but rather than bread, pitas are stuffed … Continue reading I recreated Pita Pit’s falafel wrap (and it turned out amazing).
Although nothing beats takeout Thai food, if I ordered Thai curry every time I had a craving, I would be BROKE! Luckily I've found a way to make yellow Thai coconut curry at home that is loaded with vegetables and so affordable to make. Although this recipe uses yellow Thai curry paste, you can also … Continue reading Yellow Thai Coconut Curry
This week marks my first week at my dietetic internship! For the next 4 months I will be working with Mother Raw on all things food, nutrition, and product related. After just the first meeting I am feeling so inspired and ready to hit the ground running. Something that makes a dietetic internship different than … Continue reading Vegan Greek Pasta Salad
Fusilli is one of my favourite pasta shapes - the others being macaroni and spaghetti. But fusilli is especially my favourite because of the texture it has and its ability to absorb flavour and hold onto sauce within its crevices. This week's recipe utilizes olive oil, which has a moderate smoke point and mild taste … Continue reading Sun-Dried Tomato & Garlic Fusilli