Black Bean Salad with Lime Dressing (Vegan)



Last weekend I took part in a game of Quidditch. Yes I am being utterly and completely serious I swear. It was exactly like the game from Harry Potter, except on a field with balls that don’t move by themselves. (Slightly deflated volleyballs and dodge balls to be exact)

The game is played on broomsticks just like in Harry Potter, except of course no flying is involved, just running around a field with a broom between your legs…aaaand yes it definitely is as weird as it sounds! It is also a full contact sport, so tackling someone for the Quaffle is definitely encouraged.

Apparently there are real life Quidditch leagues all around the world! Who knew right? The more you know…

What does Quidditch have to do with bean salad? Absolutely nothing, so onto Black Bean Salad!


The dark, damp, cold and rainy days are upon us here in Vancouver. Which are my favourite kind of days because it means scarves and soup and fuzzy socks and tea and all that good stuff.

But in the midst of all the hot soups and comforting pasta dishes my body craves the fresh foods of summer. The crunchy veggies, fresh flavours and light meals enjoyed in evenings where the sun is still up. So in comes this salad.

Fresh, crunchy, tasty and satisfying, this salad brings everything my body craves to the table. Heehee get it?


This salad packs great, so I love to make a big recipe to keep in the fridge so I can take it with me to school throughout the week.


  • 1 red bell pepper, diced
  • 1/4 cup diced red onion
  • 1 cup fresh or thawed frozen corn
  • 1 cup roughly chopped cilantro
  • 1 16 oz can black beans, drained and rinsed

Mix all ingredients together, and toss with Lime Dressing (below)


Whisk together:

  • 1 clove garlic, minced
  • The juice of 1/2 a lime
  • 3 TB olive oil
  • 1/4 tsp cumin
  • pinch of both salt and pepper

Chocolate Crackle Banana Ice Cream




I am soooooo late for this party. Like years late. But you know what? I’m okay with it! Maybe everyone else is simply early…years early. Yeah! Lets go with that.

Why am I so late to the Banana Ice Cream party? Weeeellll, it’s a little story called “I don’t like bananas”…unless they are mashed up into a cake that also has copious amounts of butter and sugar. So when this whole banana ice cream thing became popular, I wanted none of it.

Why did I change my mind? Well, it was Instagram! That’s right, for some reason, scrolling through photos and photos of delicious looking drool worthy banana ice cream creations made me really want to make it. So I did that thing where I was grocery shopping, spotted heaps of organic bananas and on a whim tossed the smallest most perfect little bunch into my cart. Plus a bag of chocolate chips, cause they were on sale.

And you know what? I made it and absolutely loved it! It’s creamy, light, and my dairy hating stomach loves it too. It’s also a very healthy alternative to ice-cream~except of course if you’re me and decide to melt half a bag of chocolate chips to throw in. But hey, it’s still mostly healthy.

It’s barely a recipe, and by now I’m sure you guys have all seen it floating around the interwebs, but here it is anyways.


  • 4 ripe bananas, cut up into coins and frozen for at least 4 hours
  • a few tablespoons of water
  • 1 cup your favourite chocolate chips, melted

Blend frozen banana and water in a blender or food processor until smooth and creamy. Add more water if needed.

Place banana ice cream in a sealable, freezer safe container and stir in melted chocolate. The chocolate with freeze and break up as you add it, making it all nice and crackly.

Put lid on container and freeze until solid, a few hours.

Top with desired toppings (I used coconut…YUM) and enjoy!