Crunchy Baked Avocado Sushi Cones


This will yield approximately 16 sushi cones


2 avocados, peeled and sliced into quarters

2 cups Rice Krispies, crushed

1/4 cup flour, season with salt, pepper, garlic powder and paprika

4 tbsp water

2 tbsp melter butter

alfalfa sprouts

pickled ginger

1/2 cucumber, seeded and sliced into thin sticks

1 red pepper, thinly sliced

sushi rice: 1 cup rinsed sushi rice, 1 1/2 cup water, 1tbsp rice wine vinegar, 1/2 tsp sugar. Place in rice cooker and then cool in refrigerator once fully cooked.

seaweed sheets, cut in half


Mix flour, water, butter together.

Dip and coat quartered avocados into flour mixture, and then dip and coat in crushed Rice Krispies. Place dredged avocados on a baking sheet lined with parchment. Place in oven on broil until each side is browned.

Place rice, cucumber, sprouts, red pepper, pickled ginger, and crunchy baked avocado on to   left side of halved seaweed paper. From the bottom left hand corner of seaweed paper roll towards to upper right hand corner. Seal cone with a little water.

Sushi rice will be very sticky, so keep you fingers wet to avoid rice fingers.





Breakfast Series Part 2- No cooking required


This was a oat bar recipe gone wrong, but thankfully it was successfully repurposed into oat nut and chocolate granola!


2 cups rolled oats- toasted

2 cups puffed rice cereal

1/2 cup almonds

1/2 cup pumpkin seeds

1/4 cup flax seeds

1/4 cup pistachios

1/2 cup stevia chocolate chips (you can use any type you’d like)

1/4 honey

2 tbsp melted butter

Mix everything together, chill in refrigerator, crumble when ready to use.

I served it on yogurt with fresh cherries and topped it with almond milk, but it tastes good on it’s own.

Salad Roll and Dipping Sauce Recipe




  • 10 rice paper sheets
  • 2 avocado
  • 2 bell pepper
  • 1 mango
  • 1 bunch of cilantro
  • 1 bunch of mint
  • 1 bundle sliced green onion
  • 1 head of lettuce
  • 1/4 cup pickled ginger

Dipping sauce:

  • 2 tbsp soy sauce
  • 1 tsp smooth peanut butter
  • 1 tbsp Sriracha
  • 1/2 tsp fish sauce
  • juice of  1 lime
  • a small splash of sesame oil
  • 1 tbsp honey
  • 1/2 tsp grated ginger
  • 1/2 cup olive oil



Wash and cut all veggies, into a matchstick shape or thin slices. Fill a mixing bowl with hot water from the tap. One roll at a time, dip a sheet of rice paper in hot water for about 5 seconds. Place sheet on work top and in the centre fill with sliced veggies. Roll wrapper half way over veggies, tuck in sides and then finish rolling, “like a burrito”.  This will make approximately ten rolls, do each one at a time

Add all dipping sauce ingredients in a small mixing bowl and whisk until well combined.

If you like a protein in your salad roll, shredded rotisserie chicken is a good addition.