Shrimp and Dragon Fruit Tacos

Recipe by Lindsay Pleskot

"I wanted these tacos to be a dish that would nourish body, mind, and soul – they are packed with body energizing ingredients from cruciferous cabbage to fight inflammation, mango for a kick of antioxidant vitamin C, and protein packed prawns tossed in a kick of cajun that balances perfectly with the sweetness of the fruit.

If you’ve been practicing a more mindful approach to eating, take in the colors, smells, and textures of this meal. The crunch of the dragon fruit seeds is such a nice finishing touch! These are also the perfect quick and easy (shhh! Don’t tell anyone!) dish to whip up for guests. Keep all of the toppings separate for a little taco bar so guests can top as they please!"

Shrimp and Dragon Fruit Tacos

Serves 3-4



  • 8 small corn tortillas (approx 25g size)
  • 1 lb Jumbo shrimp, peeled and deveined
  • 2 Tbsp extra virgin olive oil
  • 2 cloves garlic, minced or grated
  • ½ tsp chili powder
  • ½ tsp cumin
  • ⅛ tsp salt
  • ⅛ tsp pepper

Mango Dragon Fruit Slaw

  • ½ of a fresh mango, julienned
  • ½ cup purple cabbage, julienned
  • Juice of ½ lime
  • ½ jalapeno pepper, seeds removed and diced (keep some of the seeds if you like it spicy!)
  • Salt to taste
  • 2 Tbsp Level Ground Dried Dragonfruit, crumbled


  • 1 Avocado
  • Fresh cilantro


1. Combine all Slaw ingredients, except for the dragonfruit, in a small bowl. Stir to combine and set aside.
2. Next, combine the chili powder, cumin, salt and pepper in a small bowl and stir to combine. Add the shrimp and toss to coat evenly.
3. Heat oil in a large frying pan over medium high heat. Once hot, add garlic (you can test this by adding a small amount of garlic, it should start sizzling). Saute until it starts to become fragrant, 1-2 minutes.
4. Add the shrimp and allow them to brown on the first side without stirring, 2-3 minutes. This will allow the flavor to build.
5. Flip them over and cook another 2 minutes or so, until opaque. Turn off the heat and give them a stir. Allow them to sit in the pan for another couple of minutes. The residual heat will gently finish cooking them.
6. Just before dishing up, add the dragonfruit to the Slaw. This will ensure it stays nice and crunchy!
7. Heat your tortillas in the microwave or oven if you prefer them warm. Divide onto plates and top with the shrimp, Avocado, Slaw and finish with cilantro to garnish.



Coconut Cream Coffee Popsicles

Recipe by Lindsay Pleskot

"I live for my morning coffee. Seriously. The smell, the taste, the little jolt welcoming me into the day. And in the summer, it’s alllll about the iced coffee. Are you guys in the same boat? I always love finding a good time saving hack, especially when it tastes even better than the original and I think these Coconut Coffee Popsicles cover both of those bases."


French Roast Very Dark Coffee
from 16.99
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  • 1 ½ cups strongly brewed Level Ground French Roast coffee

  • 1 x 400ml can coconut cream

Chocolate Drizzle

  • 2 Tbsp Dark Chocolate Chips

  • 1-2 tsp coconut oil *adjust to desired consistency

  • 1 Tbsp Level Ground Cacao Nibs



Cacao Nibs
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  1. Brew Coffee and allow to cool to room temperature (outside or place in the fridge to speed up the process)

  2. Add the coconut cream to the coffee and stir to combine well

  3. Fill popsicle molds (I used these ones) and freeze for at least 6 hours or overnight.

  4. To prepare the chocolate drizzle, place the chocolate and coconut oil in a microwave safe dish. Heat for 1 minute, then stir. Continue in 30 second increments until liquid.

  5. Use a fork to dip into the chocolate and then drizzle over the popsicles. Finish by sprinkling with cacao nibs and voila!

  6. If you’re not going to eat them all right away, place them in a large ziplock bag or sealable container and place back in the freezer to store.



Vanilla Bean Banana Bread

Vanilla Bean Banana Bread

Recipe by Blythe Kingcroft

Prep time: 20 minutes. Cooking time: 50-55 mins. Yield: one loaf.

This moist banana bread gets all its good flavour from the fragrant cold-pressed coconut oil and the rich taste of real vanilla bean. If serving as a dessert, it pairs best with whipped vanilla butter, vanilla cashew cream, or vanilla whipped cream (just mix vanilla beans into any of those to make your own!) and fresh, seasonal strawberries.

 Gluten-free note: For GF restrictions, I recommend using brown rice flour. It holds the loaf together yet produces a nice crumb, while adding good fibre, protein, and moisture. Our house goes back and forth between all-purpose flour and gf brown rice flour, depending on what’s in our cupboards.

Vanilla Beans
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2 large ripe bananas

3/4 c. coconut oil

½ c. honey or maple syrup

Ceylon Cinnamon
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1 tbsp palm sugar

3 Level Ground vanilla bean pods

1 egg

¼ c. sour cream or yogurt (dairy-free will work too)

1 c. flour of choice

½ tsp Level Ground Ceylon Cinnamon

½ tsp. baking powder

½ tsp. baking soda

½ tsp. salt

½ c. lightly roasted walnuts


1.     Pre-heat oven to 350 degrees.

2.     Mash bananas in a large mixing bowl and set aside.

3.     Slice your vanilla pods down the middle to open. Using a small spoon or butter knife, scrape the beans from each pod and place in banana mixture. Beat with an electric hand mixer until vanilla is well distributed.

4.     Add coconut oil and beat on medium speed for 30 seconds to one minute.

5.     Add honey or maple syrup, plus one tablespoon of palm sugar. Beat on medium speed for 30 seconds to one minute.

6.     Add egg. Beat for one minute.

7.     Add sour cream or yogurt. Beat for 30 seconds to one minute.

8.     In a separate bowl, combine dry ingredients (flour, cinnamon, baking powder, baking soda, salt) and mix with a fork or whisk.

9.     Add dry ingredients to batter and beat on low speed for 1-2 minutes, scraping sides with spatula as needed to make sure all the dry ingredients are incorporated into the wet batter. After 2 minutes, your batter should have the consistency of thick cake batter—not too runny but nice and moist.

10.  If adding chocolate chips, fold them into your batter with spatula now.

11.  Using your spatula, spoon half of your batter into an 8”x5” loaf pan.

12.  Gently fold in lightly roasted walnuts. Mix nuts around with a spoon, and cover with your remaining batter. Make sure all walnuts are covered sufficiently with batter, or they may burn in oven.

13.  Sprinkle top with a light dusting of cinnamon and a healthy dusting of palm sugar.

14.  Bake for 50-55 minutes. Test loaf with a knife at 45 minutes to ensure sure you don’t over bake your loaf, as home ovens vary. But ours always needs 55 minutes!

15.  Let cool for 30 minutes before slicing.