Roasted Red Pepper Fettuccine

When we were kids, my mom couldn’t always be home to make us dinner. Some days she worked long hours or well into the evening, and me and my sisters were left to fend for ourselves (dun dun dunnnn).

On our list of favourite things to make : soup, salad, or pasta. I know – it sounds like you’re dining at the Olive Garden. But nope, (unfortunately) the Standing girls are cooking for you.

To be fair, there wasn’t much cooking involved. The soup was from a can, the salad was from a bag. The pasta was the furthest we went, because it requires two components – the pasta itself and the sauce.

Our sauce: always from a jar.

The pasta: always spaghetti, always undercooked.

What can I say – we tried! I’m glad I’ve been able to redeem myself in adulthood. We eat a lot of pasta in my house, but we still use a lot of jarred sauce. Sometimes, it’s nice to start from scratch and do something a little different.

There’s something about this dish that’s so romantic. When I think about eating this, I imagine enjoying it slowly while dining al fresco on a warm summer day.

There’s something about this that makes me think this is the perfect dish for date night. Even though overall it comes together easy, it still feels so lush, creamy, and satisfying.

As with most of the recipes I share, this one feels a bit naughty but does have a health-edge to it too (I’m not sure if this makes it more or less sexy). Cashews are surprisingly high in iron, magnesium, and vitamin B6 (hello stable mood and energy production!). Although red peppers lose their vitamin C when cooked, their antioxidant content actually goes up!

So there you go – this dish really offers it all. Looks and smarts. Go for it!

This recipe is dairy-free and gluten free (and could be vegan, depending on your noodles!). Serves 4 with a side, or 2 very hungry people.


  • 400 g (ish) fettuccine noodles
  • 2 red peppers
  • 1/4 Large purple onion
  • 3-4 garlic cloves, unpeeled
  • 1 tsp extra virgin olive oil
  • 1 cup vegetable broth
  • 1 cup raw cashews, soaked and drained
  • 3/4 tsp paprika
  • 1 tsp salt
  • 1 tsp pepper
  • parsley (garnish, optional)


Preheat your oven to 350 degrees. Slice peppers in half and remove seeds and stem. Place along a parchment lined baking tray with onion and garlic. Leave the garlic unpeeled! Drizzle olive oil over peppers, onion, and garlic. Place in the oven for 30-35 minutes.

You’ll know these are done when they come out soft, especially the encapsulated garlic. Peel the garlic and discard the outer peel, adding the clove inside as well as the onion and red pepper into a blender. Also add all remaining ingredients. Blend on medium to low until smooth.

Add sauce to a large, deep pan and keep it warm on a low setting. Meanwhile, heat a stovetop pot and cook your fettuccine noodles according to the directions. This is divine with fresh pasta (which is always such a treat!), but dried pasta works well too. Once the fettuccine is finished cooking, drain and add to sauce. Mix around so the fettuccine is evenly coated.

Top with parsley for garnish, if you want. And voila! Roasted Red Pepper Fettuccine complete. Great on it’s own, but would also go well with a side salad or some fresh bread.

Speaking of date night dishes – what is your typical date night go-to?

I’ll have to mull that one over, but I think it would be fun to share.

Speaking of sharing – I share a lot of my daily plates on Instagram! I love meeting new people so please follow along there: @standingstrongwellness

Later babes!

The Green Machine

If food held a popularity content, smoothie would have a good chance of winning. After all, what’s not to love? It can be anything you want it to be – creamy, refreshing, tart, sweet, chocolatey! Talk about versatility.

Personally, I love a creamy smoothie. I also love one thats filling, not overly sweet, and packed with something a little extra for nutrition. I am not opposed to a post-dinner shake, but I tend to have my smoothies first thing in the morning or after the gym.

If you feel the same, I think you’ll find this recipe appealing. It’s simple, delicious, and an easy way to sneak in some greens. It’s pairs perfectly with that post-gym strong-as-a-motha’ **** machine feeling. Hence the name: The Green Machine.


  • 1/2 Banana
  • 4 Ice Cubes
  • 1 TBSP Maca
  • 1 Heaping TBSP of Almond Butter (or Peanut Butter)
  • 1/8 TSP Cinnamon
  • Big handful of spinach
  • 1.5 Cups Unsweetened Vanilla Almond Milk


Add all ingredients to a blender and blend on high until smooth in consistency. Top with extra banana or hemp seeds (as pictured) if desired!

Not a fan of spinach? Swap for kale, or greens powder of your choosing!

Would you just LOOK at that green! I’m obsessed.

The fat in the almond butter makes this smoothie super satiating, and the maca, although mild in flavour, is an adaptogen that helps regulate cortisol. I try to sneak in adaptogens however and whenever I can.

Still hungry? Find more recipes here.

Curious about adaptogens? There’s more information here.

I hope you enjoy the smoothie!

Strong Babe Summer Guide Launch

It’s a day to celebrate, babes!

The Strong Babe Summer Guide is officially available on Standing Strong Wellness!

Strong Babe Summer Guide Cover


After months of writing, rewriting, and recipe testing I have to say I couldn’t be more excited to share the finished product with you all.

The Strong Babe Summer Guide is so different from any other guide out there – because I wanted to bring you something different. That’s why instead of focusing on body ideals and weight loss, this guide is about feeling healthy, strong, and alive.

If you want to feel your best and stay body positive this summer, click here to read more…


Crunchy Avocado Fries

Hey, did you hear the news? It’s 2018 and avocados are still totally amazing.

Of course they are great in their natural state, but avocado fries are a real thing of beauty. If you haven’t tried avocado fries yet, here’s your chance. And although at first glance it may sound a little strange hear me out: it’s like a french fry, but more. Even softer on the inside. Even crispier on the outside. And due to the high fat content, way more satiating.


Don’t tell me I’m the only one to ever order the biggest container of fries convenience can buy, only to eat my way to the salty bottom of it and still be hungry. And that’s what makes these fries so great – this recipe may not seem like much, but these avo fries are so deliciously filling that you might even have a few left to share.

Bonus: this recipe is also vegan and gluten free. Makes 16 fries.


Avocado Fries

  • 2 avocados, each cut into 8 equal slices
  • 3/4 cup gluten free flour blend (I use Bob’s Red Mill)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1 cup gluten free breading mix (I use Glutino)
  • 1/2 cup unsweetened nut milk (I used cashew)
  • 2 TBSP extra virgin olive oil

Tangy buffalo sauce

  • 3/4 cups Frank’s Red Hot sauce
  • 2 tbsp melted vegan butter
  • 2 cloves of garlic, peeled
  • Handful of cilantro



Preheat your oven to 425 degrees and line a baking tray with parchment paper.

In a small bowl, mix gluten free flour blend, garlic powder, onion powder, chili powder, paprika, cumin, and salt in a bowl. Add nut milk slowly, a bit at a time, until the mixture is smooth and uniform in texture. Pour about 1 cup of the gluten free breadcrumb mix into a separate bowl.

Cut each avocado into 8 pieces, resulting in 16 similarly sized “fries”. Take each piece of avocado and dunk it in the flour and almond milk mixture, and then coat it in the breadcrumbs. Place on the baking tray. Repeat until all pieces are coated and placed on the tray.

Drizzle olive oil over all 16 fries and bake for 10 minutes. After 10 minutes, flip ’em and bake them for another 10 minutes.

Hey, and while that finishes up, why not a sauce to go with?


This sauce is perfect for cutting through the creamy avocado. Plus it’s way easy!

Finely chop about a handful of cilantro, as well as 2 cloves of garlic. Mix into 3/4 a cup Franks Red Hot sauce and 2 tbsp melted vegan butter.

According to my partner, the sauce really makes it. So although it’s not required, it is highly recommended.

A couple of notes:

You do not have to use the Frank’s brand for the sauce – you can sub for a generic – but if you start playing with other types of hot sauces, I cannot make a guarantee of deliciousness. But if you’re feeling adventurous or prefer a different type of hot, go for it! And let me know how it goes.

I have tried frying these – they do cook faster and get crispy crunchy – but they also smoke up my kitchen, so I prefer baking them in the oven. Plus, you don’t have to use as much oil.

These are amazing fresh, but I have warmed some extras up on a frying pan the following morning and they were just as good! Do not microwave these unless you want soggy fries.


I am dying to see you guys try these, so if you do and you share it on Instagram don’t forget to tag me!

Happy crunching!


Zesty Tahini Sauce 

Most foodies have that one current ingredient obsession that they just can’t seem to get enough of. I would describe it kind of as a phase, where we justify putting that particular ingredient in just about everything. I’ve gone through that with cilantro, avocado, chickpeas… and that’s just this year!

But recently, I’ve moved on. I’m ALL about tahini right now.

Tahini satisfies the longing I get for something creamy in my dairy-free diet. It’s so mild it can be made in sweet dishes or savory ones. Lately, my go-to has been to make a dressing. That’s what I’m here to share with you today.

Using only 4 ingredients, I bring you my zesty tahini sauce – I use it on roasted veggies, salad, buddha bowls, you name it.


  • 2 tsp garlic powder
  • 1/4 tsp cayenne
  • 1/2 cup tahini
  • 1/2 cup apple cider vinegar
  • 1/2 cup of pure water*

Directions: First, add the tahini to a mixing bowl. Add garlic and cayenne powder. Whisk in apple cider vinegar slowly. Once complete, add pure water* – I add a half cup, but you can simply add depending on how thin or thick you want your sauce to be.

I got a couple of these handy condiment bottles from Bed, Bath, and Beyond. They were only 3 bucks! I love storing my homemade sauces and dressings in them because it makes dishin’ it out and storing it easy. This recipe makes quite a bit, so you can count on having some left over!


What would you guys put this dressing on?

If you make it, give me a tag on Instagram – I would love to see how you put it to use!



Quick Coconut Flour Pancakes Recipe

Hey babes!

Since enough of you expressed an interest over Instagram in me sharing this recipe, I thought I would drop by today and post it up!

These pancakes make breakfast feel decadent, without leaving you feeling sluggish. They are so easy to make (you’ll see!) and are an awesome way to jumpstart your morning. Having a really heavy breakfast always leaves me feeling physically taxed – and then, shortly after, I can tell that my brain is also feeling the effects.

I get foggy, slow, emotional, and sometimes – you guessed it – anxious!

But not with these pancakes – nope. The coconut flour makes these super light, and would you believe that there are three eggs in these pancakes? Talk about getting your protein.

Oh and by the way: these pancakes are dairy free, gluten-free, high protein and low carb.


  • 2 TBSP coconut flour
  • 3 eggs
  • 0.5 TSP vanilla
  • 0.5 TSP coconut oil
  • 1 TSP baking powder
  • Handful of blueberries (optional)

Directions: Crack three eggs into a bowl and whisk in the coconut flour 1 TBSP at a time. Once mixed well, add vanilla and baking powder. Add in the handful of blueberries last (optional). Warm a small stovetop pan on medium heat and add .5 TSP of coconut oil (or olive oil).

To make one large pancake, add all of the batter at once. To make two small ones, simply divide the batter into two and pour half at a time. Once bubbles begin to form at the top and the bottom is golden brown, flip the pancake. Leave it for 3-6 minutes depending on thickness.

Once it’s done, plate and add your desired toppings (for me, it was more blueberries) !

Blueberries and pancakes are amazing together – but don’t be afraid to get creative with your combinations! Other additions could be raw cacao powder, raspberries, strawberries, chocolate chips, coconut shreds … whatever you fancy!

Happy pancakin’!