Episode 24: Building a Healthy Pantry

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On today’s episode, Laura and I are talking about our absolute must-haves for a healthy, happy kitchen! As always, you can listen to the show by clicking here or by subscribing to our podcast on iTunes. PS. If you like what you hear, we’d really appreciate an iTunes rating and review!


As you may know, I recently moved to Korea to teach English for a year. (If you’re curious about that, I’ve written all about it over at my blog.)  Since being here, I’ve really had to build my pantry totally from scratch! This experience has really taught me to re-evaluate what my necessities really are when it comes to healthy food. Korean grocery stores often don’t carry some of the products I’m used to eating a lot, or if they do they’re much more expensive. We’re talking quinoa, chickpeas, peanut butter and avocados! (Since recording this episode I learned that you can find quinoa in some speciality grocery stores, but like all foreign foods, they’re usually two or three times more expensive than what you would pay back home.) Thank goodness for iHerb!

  • In the podcast, Laura asks if you just mix PB2 with water to get peanut butter and I say no, but I’ve since learned that most people use it in exactly that way! Oops. I can be a dummy sometimes. You can also mix it into oatmeal or smoothies, like we discuss in the episode. Check out some more ideas for PB2 uses here!
  • We talk about the best cinnamon I’ve ever had! Find it here.
  • Laura takes me to school about the fact that you can freeze tofu!?
  • The best vegan ice cream, according to resident vegan ice cream expert Laura.
  • My BBQ tofu recipe!
  • If you’d like to try out iHerb, you can get $10 off your first order with the coupon code LWW752!

Tune into the show to hear our favourite foods and our suggestions for how to combine them to make tasty, healthy meals!


Funky Monkey Banana Ice Cream

Funky Monkey

Do you follow any of those uber-healthy food porn accounts on Instagram? You know the ones – they’re constantly posting perfectly styled scenes of fresh fruit, smoothie bowls, heaping spoonfuls of shredded coconut, probably some goji berries and raw cacao powder, coconut water and their “dinners” of carrot sticks and hummus?

I’ll be honest, I follow lots of them. First of all, the photography is usually amazing, so that’s inspiring on one level. On another, I love to expose my eyes to lots of photos of fresh, healthy food. My natural tendency is towards junk food, so it’s a constant battle to re-set myself on a path towards freshness and unpackaged, real foods. Following healthy people helps.

It also means I’ve been learning a lot (and I do mean a lot) about what the heck a smoothie bowl is and what on earth the hashtag #nanaicecream means. Every time I see it, I want to burst out in a song that involves a lot of “na na na na!”-ing. Turns out, it’s short for banana ice cream, which is an absolutely astounding phenomenon that I’m sure you already know about, but just in case, I’m sharing with you today.


Banana ice cream is what you get when you blend up frozen bananas.

By some miracle, when you blend frozen bananas at high speed, they magically turn into soft serve ice cream before your eyes. The texture is unmistakeable, and the banana flavour not as pronounced as you might think, especially if you mix in some fun additions.

Yesterday I tried it for the first time, and made a different variation this morning. The flavour possibilities are excitedly bouncing around in my head, and I have a feeling I’m going to be making this most mornings (or afternoons, or evenings) for weeks to come. Like I said, I have a junky-sweet-tooth, and I feel like lately I’ve been constantly craving ice cream. Banana ice cream tastes decadent and delicious but it’s actually healthy. What?! Miracle food!

Funky Monkey Banana Ice Cream

Serves 1


  • 1 banana, sliced and frozen
  • 1 heaping tbsp cocoa powder
  • 1 tbsp peanut butter
  • 1-2 tbsp soy milk
  • drizzle of honey (optional, depends on the ripeness of your bananas pre-freezing)



Put all the ingredients into your blender and mix until no lumps remain. If you don’t have a high-powered blender, use soy milk as necessary to make it easier to blend up the ingredients until they’re smooth. You can freeze the ice cream longer to make the texture more solid and ice-cream-like if you want to, otherwise just eat it up before it melts!


Honestly I can think if so many yummy variations – what about a caramel and pecan one? Or mixed berries? Maybe avocado and dark chocolate? It’s like a fancy smoothie, and it couldn’t be easier. It feels indulgent but it’s totally not. How grand.

Happy Tuesday, loves!

Episode 10: Happy Healthy Thanksgiving!


You can listen to this week’s episode by clicking here, or download it from iTunes here. Enjoy!


I don’t know about you, but Fall is by far my favourite season. I can never get enough of blue sky days with a slight chill to them, wearing cozy sweaters, going for brisk runs, or watching the leaves change colour. It’s such a lovely time of year!

And, if you live in North America, Autumn also brings Thanksgiving – that wonderful holiday where we spend time with our families, take time to be thankful for everything we have in our lives, and eat some downright delicious food! Unfortunately, eating healthy during this holiday can be pretty challenging, whether you’re trying to lose weight or eating to feel good, or have dietary restrictions or choose not to eat certain foods. And having curious family members around can sometimes exacerbate the difficulty of sticking to your choices.

In today’s episode, we’re discussing those challenges you might face this coming long weekend. We talk about making conscious, mindful choices about what and how you plan to eat, how to tackle awkward questions about your lifestyle choices at the dinner table, what kinds of foods are best to bring along to dinner if you’re veg*, and how to stay positive and committed to your decisions even when it starts to feel hard.

Our number one tip, from us to you? It gets better. If this is your first veg* or healthy-living Thanksgiving, bravo! It’s great you’re making thoughtful choices about your life and health. So hang in there, because by the time your fourth veggie Thanksgiving rolls around, your Granny might be cooking with Earth Balance butter, your Dad will know to reserve some of his famous stuffing outside of the turkey, and your uncle realizes it’s no fun picking on you anymore because you’re in this to win it.

If you’re looking for some inspiration for veggie Thanksgiving dishes, here are some resources we love:

This Thanksgiving, Laura and I are thankful for many things, including each other, this podcast, and the lovely group of people we’ve gotten to interact with because of it. What are you thankful for this Thanksgiving? And we’d love to know: any tips on staying healthy at big family dinners?

As always, you can listen to the podcast right hereor you can find it on iTuneswhere you can also subscribe (to listen to us on the go!), rate and review the show (we would appreciate it so much!). If you have questions, comments, or just want to chat, we always love to hear from you in the comments below or @GreenGuineaPigs on Twitter. And we’re now on Instagram! Give us a follow @GreenGuineaPigs, we’d love to see your photos.

Happy Thanksgiving!