Dr. Lani Nykilchuk

Naturopathic Family Physician

  • Delicious Turmeric Fudge


    Delicious Turmeric Fudge

    Turmeric is an amazing herb with anti-inflammatory properites. The important thing to note is that it needs to be paired with the right carriers so it is easily absorbed by the digestive system. The two molecules that aid this process are fat and black pepper (piperine). This recipe brings these three ingredients together along with chocolate and coconut oil to create a delicious fudge. The turmeric flavour will remain in a very subtle way but what will come through most is the rich chocolate creaminess. I highly recommend this as a treat and a great way to get some turmeric into your diet.



    1 cup dark chocolate (100g bar)

    1/3 cup coconut oil

    1/3 cup turmeric

    black pepper 1/4 tsp

    cinnamon 1 tsp

    pinch cayenne optional 

    note: can add or substitute powder- ashwagandha, maca

    can give or take turmeric to desired taste and consistency



    In a sauce pan melt chocolate and coconut oil. Once melted, add your powders - turmeric, cinnamon, black pepper. Once mixed together and smooth. Place in a freezer safe glass container lined with parchement paper - pour evenly into container and allow to cool on the counter and then to harden in freezer. Cut into cubes or desired size/shape. Store in freezer or fridge to make them last ;)

    Reference/credit: Bevin Clare, RH. This recipe is based on her detox fudge. Check her out!



    Warm lemon water for immune health

    Quick tips to support a healthy immune system:

    1.  Maintain a healthy diet.

    Aim for at least 8 servings of vegetables daily!! It may seem like more than you can consume, but trust me you can get there and it really does a body good!

    Include deep coloured fruits and vegetables- leafy greens and berries are essential for a healthy immune system since they are high in various vitamins, minerals and other antioxidants.   

    Use plenty of immune boosting ingredients in your cooking including garlic, ginger, onion, turmeric, rosemary, thyme and cayenne.

    Drinking warm lemon water in the morning is a great immune boosting way to start your day. Organic lemons are best.

    Include fermented foods in your diet to boost beneficial bacteria in your gut. Options include yogurt (homemade is best), sauerkraut (without vinegar), miso, kimchi, tempeh, natto, kefir and kombucha.

    Include healing soups, stews and warm drinks in your diet, such as:

    Homemade Chicken Broth & Chicken Kimchi Soup

    Warming Root Vegetable Soup

    Minute Miso Soup


    2. Incorporate stress management techniques.

    When cortisol (our stress hormone) stays high for too long our body goes into a long term “fight or flight” response. This can lead to burnout and our immune system becomes depressed leading to a higher likelihood of catching the latest cold or flu being passed around.

    Ensure you give your body time to rest both during the day and allow time for a long rejuvenating sleep every night!

    Practice deep breathing- even 5 minutes a day can go a long way!

    Talk to your ND if you'd like more immune system support. Prevention is the best form of medicine.

  • Banana Walnut Muffins- gluten free, dairy free, egg free

    These muffins are adapted from a Nourishing meals recipe found in their amazing "Nourishing Meals" cookbook.

    These muffins are absolutely delicious and even if you are not avoiding gluten, dairy or eggs you will still enjoy them. They use buckwheat flour which is rich in flavanoids, Vitamin C and magnesium. Buckwheat typically has quite a strong flavour but it blends really nice with the banana and walnut. 





    Banana Walnut Muffins

    Makes 12 muffins

    3/4 cup walnuts chopped

    1 1/4 cup gluten free ground oats *

    1 cup buckwheat flour

    1/4 cup tapioca flour

    2 tsp baking powder

    1/2 tsp baking soda

    1/2 tsp sea salt

    2 cups mashed banana (~ 4-5 ripe bananas)

    1/2 cup sugar (coconut sugar prefered)

    1/3 cup melted coconut oil

    2 tsp vanilla extract

    1 cup milk (coconut, almond, rice... any variety works)


    * can omit and use all buckwheat flour instead.



    preheat oven to 350 degrees. Use muffin cups or grease muffin tin.

    whisk together all dry ingredients 

    in a seperate bowl, combine wet ingredients - start with banana then milk.... if wet ingredients seem to thick once combined you can add a bit more milk.

    combine wet and dry ingredients. Fill each muffin cup - should make 12 full sized muffins

    Bake for 20-30minutes. Let cool.

    Enjoy as a snack or as part of a breakfast with fruit.

  • SAVORY BREAKFAST OATS - Spring 2016 post

    savory oats

    Why does breakfast have to be sweet except when we decide to have an omelet, tofu scramble or sausage and eggs. 

    Here is a new spin on your regular oat breakfast - make it savory. Add herbs and spices, olive oil, veggies and greens.

    I’ve added quite a few ingredients to this recipe but don’t shy away from it because of this. Use what you have available and be creative. 

    I’ve been enjoying this fare all week and I can’t tell you how satisfying it is. I was first introduced to this recipe by a friend of mine and it really blew me away. Hope it does the same for you!





    Savory Breakfast Oats

    Serves one


    1 cup organic rolled oats

    1 tsp olive oil

    1 red bell pepper- diced

    1 green onion- chopped

    ~1/2 cup arugula

    1 Tbsp pumpkin seeds

    1/2 Tbsp sesame seeds

    1/2 Tbsp sunflower seeds

    greek yogurt(I suggest pasture fed cow or goat)

    ~1/4 cup chopped parsley

    1/4 lemon juice

    kalamata olives 3-4 chopped

    hot pepper sauce to taste


    Cook oats as per directions ( a quick trick is to boil water, add your oats to a bowl and then add boiling water to just cover the oats. Let sit covered ~ 5 minutes)

    While oats are cooking....

    sauté - green onion and red pepper in a tsp of olive oil - can add rosemary, thyme, oregano to taste.

    toast -seeds ~ 5 minutes low heat in toaster oven.

    Place oats in a bowl, top with arugula, add a quick drizzle of olive oil and the juice of a 1/4 lemon, then add the sautéed vegetables, a dollop of yogurt if desired, olives, parsley, toasted seeds and a dash of hot pepper sauce if desired.


  • TOMATO GAZPACHO- Summer 2015 post


    Summer of 2015 will be one to remember. It’s been HOT and dry. Cooking is not the activity of choice when the heat is on. Here is a nutritious and delicious option, it takes a moment to prepare and if you have a garden going what a great way to use up some of your bounty. Don’t feel restricted to the above list of greens and herbs... zucchini would be great, as would kale, chives... just a few ideas.

    If you would like your gazpacho to look really red add a little tomato juice. I like the orange glow this recipe gives off though.


    Creamy Tomato Gazpacho

    4 servings


    3 large heirloom tomatoes roughly chopped

    1 half large english cucumber

    1- 2 cloves garlic, smashed

    small handful basil - large stems removed

    small handful parsley - large stems removed

    1 cup arugula or spinach

    1 cup water

    1/3 cup olive oil

    1-2 Tbsp apple cider or white balsamic vinegar

    salt to taste


    Add all ingredients to blender and blend till desired consistency ( I left mine on the chunkier side)

    Serve with crusty bread, grilled fish or prawns, prosciutto, cheese, olives, tortilla chips... 





  • SALMON & OAT BAKE - Fall 2014 Post


    I like preparing this dish at the beginning of the week. It makes a nice dinner and can be a great lunch either warm or cold with a side salad. 

    It offers lots of flavours and is packed with protein, some slow carbs and lots of veg. What more can you ask for?




    Salmon and Oat Bake

    Adapted from Alive Magazine (Nov 2012)

    Serves 4 - 6



    2 cans of wild pink or sockeye salmon (~ 450g)

    2 large eggs, lightly beaten

    1 cup rolled oats

    1 large carrot grated

    1 small red onion, chopped

    2 cloves garlic, minced

    1/2 cup parsley- chopped

    1/2 cup greens - chards/kale -chopped

    1/2 lemon- juiced

    1 Tbsp- grated or prepared horseradish

    salt and pepper to taste



    Preheat oven to 350

    Mix all ingredients together

    flatten into greased 9 x 9 pan

    bake for 30-40 minutes or until salmon is crispy.

    Serve with side salad or sauerkraut.



  • GREEN SMOOTHIE - Summer 2014 Post

    I have been drinking this concoction all Summer long. It’s so refreshing and delicious. 

    It’s also a great smoothie to have through the Fall season since it’s full of immune supportive ingredients.











    Sweet Liquid Greens


    Serves 1


    1/2 cup apple juice ( I like Santa Cruz Apple Juice)

    1/2 cup water

    1/2 lemon juice 

    1 thumb of ginger peeled

    1 stick celery

    1 small cucumber

    1 bunch greens- spinach, kale, chards (whatever you have on hand)

    optional:  2-4 tbsps of chia seeds, flax seeds or hemp hearts



    Add all above ingredients to high powered blender and blend till liquified.


  • SPOT PRAWN PASTA - Spring 2014 post

    This is a quick and delicious meal. Anchovies and spot prawns are rich in omega 3 fatty acids and have a lovely salty flavour.

    Simple ingredients make this a delicious but nutritious meal.






    Spot Prawn Pasta

    Serves 4



    3- 4 anchovy fillets

    1 lb spot prawns- washed and deshelled

    4 tomatoes- roma or campari -diced

    1 bunch parsley (stems and leaf)

    1 Tbsp olive oil and/or butter

    1/2 lemon- juice and zest

     3 cloves garlic- minced 

    pinch of chili flakes - for extra heat if desired

    salt and pepper to taste

    grated pecorino romano cheese (sheep milk) on top if desired.

    rice pasta



    bring water to a boil and cook pasta to desired consistency.

    In deep pan sauté starting with garlic, chilies, oil and anchovies for about 5 minutes. Add chopped parsley stems, tomatoes, spot prawns  and lemon juice and cook till desired tenderness and spot prawns are fully cooked.  Finish with S+P, parsley leaves and cheese on top if desired.


    Note: if you're not an anchovie fan, these can easily be omitted from the recipe without loosing flavour.

  • TASTY OATMEAL BITES - Spring 2014 post

    I’m always on the hunt for quick and easy snacks that are nutritious and tasty. This one fits the bill. It’s adapted from the Munchin with munchkin website, with a few alterations. The original uses pistachios and raspberries, which is a lovely combo. I’ve used blueberries with walnuts and sunflower seeds or strawberries and pecans. 

    They make a great breakfast or snack.






    Adapted from: Munchin with munchkin 

    Makes 12 oatmeal bites


    2 cups rolled oats (whole oats, not instant)

    3 Tbsps honey or maple syrup

    1 cup unsweetened applesauce

    1 cup milk (coconut, almond, rice or what suits you best)

    1 tsp vanilla extract

    1 Tbsp cinnamon powder

    1 cup fresh or frozen berries 

    1/2 cup nuts or seeds, coarsely chopped

    coconut oil- small amount for lining muffin tray

    optional: top with shredded coconut and a drizzle of honey



    Preheat oven to 375.

    Combine all ingredients, adding berries last.

    Use small amount of coconut oil to grease muffin tray. Add oatmeal mix to each tray, filling to the top. 

    Bake for 20 minutes, can broil for 2-3 minutes for a crustier top.

    These can be eaten on their own or with a protein smoothie or yogurt and fruit for a complete breakfast.




  • Tempeh & Kale Stir-fry- Spring 2014 post

    Here is a great meal using the extremely healthy but lesser known tempeh. What is tempeh you ask? It’s fermented soy beans that have been pressed to form a patty. What makes it different from tofu is that it is fermented and whole soy bean is retained, which gives it a higher protein, vitamin, and fibre content. The flavour of tempeh is often described as “earthy”. 

    Because it’s a healthy option, I’m always looking for new ways of incorporating it into my diet. This recipe is super easy to make and can be enjoyed as a savoury breakfast (which is how I like to have it) or can be served at lunch/dinner with a soup or over top brown rice.

    The other ingredient I’d like to highlight is the Umeboshi paste. Umeboshi translates to English to mean “ Japanese salt plums”. It has a sour and salty flavour and a little goes a long way. It can be found at most specialty food stores (If you’re here in BC - I’ve seen it at Choices Market). If you have a hard time finding it, you can substitute tamari/liquid soy for flavouring.

    Tempeh & Kale Stir fry


    Serves 2


    1 package tempeh - cubed

    1 small red onion- sliced into half moons

    4 cups kale- spines removed and chopped


    1-2 tsp coconut oil

    1/2 -1 tsp Umeboshi paste  -pickled plum puree (based on flavour preference)

    2 Tbsp sunflower seeds, sesame seeds or pumpkin seeds



    sauerkraut to garnish 

    you can substitute tamari/liquid soy for the ume plum sauce 


    sauté tempeh (cubed) and red onion ( half moon) in coconut oil

    chop up 1-2 cups kale

    add ume plum sauce (1 tsp) and 1 tsp h20, add Kale

    sauté 1-2 min on low medium

    top with sesame oil and 2 Tbsp sunflower seeds, sesame seeds or pumpkin seeds

    sauerkraut to top - I used wild brine arame and ginger sauerkraut salad (delish!!)


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