Vegan Zucchini Bread – moist and delicious!

Head over to Show Me The Yummy for this amazing vegan zucchini bread recipe. No dairy and loads of flavour! 

Using Chia seed “egg”, coconut oil and almond milk…it’s delicious and nutritious! Super moist and an instant favourite around here.

Love your food ๐Ÿ™‚

Your, Natural Groove Gal 


New Year. New Toy.

Yup folks. The Magic Bullet. Finally! ๐Ÿ™‚

This thing is amazing!! Initially I wanted it to make my vast aray of yummy delicious health smoothies among other things……and there are so many other things you can do….excitement rising…

On top of the many possibilities, it’s not only so easy to use….it’s easy to clean too. Yes the infomercials are fully true!! 
Besides the smoothies, my first experiement was to make sorbet. Two different ones, because why not??

Berry Sorbet
Frozen berries – about 1 cup
Honey –  to taste
Red Wine – enough to blend smoothly

Peach Sorbet
Frozen peaches – about 1 cup
Honey –  to taste
Orange Juice – enough to blend smoothly

Blend. Mix. Freeze.

And there you go! A delicious and healthly treat ๐Ÿ™‚
Next I will be trying out soups, dressings, and let’s not forget drinks!

Let’s just say I’m not the only one excited about this…the gormet chef loves it too ๐Ÿ™‚

Until next time,

Natural Groove Gal

Chicken n’ Shrimpย in Veggie Sauce (yes, hidden veggies!!) with Kale Pesto Rice


2 Chicken Breasts
20 Shrimp (I used 1 frozen package)
200 g Pancetta, thinly sliced
1 cup Rice, cooked

For the Sauce:
4 -5 Tomatos, medium
3 Carrots, large
1 Onion, large
3-4 cloves Garlic
3 Tbsp Olive Oil
Salt & Pepper

For the Pesto:
Check out my blog Kale Walnut Pesto


For the Sauce:
1. Preheat oven to 400F.
2. Chop all ingredients roughly and place in a roasting dish.
3. Drizzle olive oil all over and toss ingredients well.
4. Roast for 20-30 min. Remove from oven and set aside to cool.
5. Blend in a food processor until desired texture.

For the Dish:
1. Defrost shrimp in cold water.
2. Meanwhile heat saucepan on medium-high heat. Add pancetta and cook until just crispy. Remove and set aside.
3. Cut chicken into desired pieces. Add to saucepan and cook chicken, stirring occasionally.
4. Add shrimp when chicken is almost cooked. Add veggie sauce and sitr to combine. About 3 minutes.
5. Take cooked rice and pesto. Mix until just combined.




Natural Groove Gal

Simple and Delicious Coleslaw


1/2 head of Cabbage
About 3-4 Carrots (or enough to equal the amount of cabbage)
1 cup Apple Cidar Vinegar
1 cup White vinegar
2 Tbsp Sugar
1 Tbsp Salt
Pepper – how ever much you like
1/2 cup Mayonnaise (if you like it really creamy add more)

1. Shread the cabbage and carrots and put in a mixing bowl
2. Add all other ingredients except mayonnaise and marinate for 30 minutes
2. Drain well. Add mayonnaise and toss

That’s it! Everyone will love the crunch and flavour…it’s the perfect side dish for that last summer bbq or cottage getaway.
And it’s super fast and super easy to make!

Natural Groove Gal

Last Minute Chicken

So I grabbed some chicken drumsticks on the way home and decided to wing it in the kitchen with the procedure. Thank you Pinterest! (Can you tell it’s is one of my favourite apps??) As always I checked out a few recipes and tweaked them to create my own.

And here you go, my new recipe ๐Ÿ™‚

1/2 cup Dijon
1/4 cup Maple Syrup
1/4 cup White Wine
1/4 cup 35% Cream (sub coconut cream for non dairy option)
1/4 Red Onion, chopped
1 tbsp Apple Cidar Vinegar
3 cloves Garlic, chopped
1/4 tsp Salt

4-5 sprigs Thyme
6 Drumsticks


1) Set oven to bake @400F.
2) Combine all ingredients in a bowl (except drumsticks and thyme) and mix well.
3) Place drumsticks in a dish and pour mixture over evenly. Mix in the thyme in the sauce and on top of the chicken.
4) Place in the oven for 25 minutes, turn, and bake for a remaining 10 min.
5) Switch the oven to broil (high) and bake for another 5 minutes, or until chicken starts to brown on top.
6) Remove from oven and let sit for a couple of minutes. Serve with your favourite sides. (I used rice and steamed veggies.)



Natural Groove Gal

Summer Tortilla Salad

It’s summer time and that means fresh salads!

This was inspired by one of my boyfriend’s menu items at work ๐Ÿ™‚

Tortilla Salad


Beautiful ingredients:

Green Onion
Homemade Salsa (or you can just toss some chopped tomato and onion)
Feta Cheese (or goat or queso fresco)
Multigrain Tortilla Chips (Because sometimes you just miss that crunch!) – For a gluten free option, use corn tortilla chips ๐Ÿ™‚

And the dressing is simply just some olive oil and a squeeze of lime juice ๐Ÿ™‚

Throw everything into a big bowl and toss just before you dig in!


Et Voila!

MMMMM yum yum! Enjoy ๐Ÿ˜‰

Natural Groove Gal

Tangy Chili Salsa

So I finally got to one of the recipes in my Food and Drink magazine! It’s been one busy month but I’m finally back and summer is in the air ๐Ÿ˜‰

Anyways, so this one is a huge hit! I ended up doubling the recipe as my can of tomatoes was double what the recipe called for.

Here’s my slightly altered version:

Tangy Chili Salsa
2 tbsp Olive Oil
2 tbsp Garlic, finely chopped
1 can (796ml) Diced Tomatos
1/3 cup Brown Sugar, packed
1/4 cup Apple Cidar Vinegar
1/4 cup Fish Sauce
2 tsp Asian Chili Sauce (I used Sriracha – Rooster Brand)
2 tsp Balsamic Vinegar

1. Heat up saucepan and add oil.
2. Once heated, add garlic and cook for about 1 minute or until just golden.
3. Add all other ingrediants EXCEPT the balsamic vinegar. Bring to a boil then simmer for 20 minutes, stirring frequently.
4. Add balsamic vinegar and simmer for another 2-3 minutes.
5. Remove from heat and let cool for 5-10 minutes. Serve immdiately with your choice of corn chips. Can be stored in the fridge for up to 2 weeks.

The fragrance is wonderful and fills the whole house. So many aromatics, acidity and sweetness….making the perfect tangy combination!

I like to hit it with the hand blender for a smoother consistancy, however this is up to you!


Your Natural Groove Gal ๐Ÿ™‚