Treat yourself this weekend and make some WAFFLES! Who doesn’t like waffles?! What is better then regular waffles? PUMPKIN ones!!!! So take your favourite fall food and mix it with your favourite breakfast food using the recipe below! Pumpkin Waffles Makes 2 full waffles (8 …
Jack fruit is a growing trend in the plant based world and if you have ever had it at a restaurant you know how good it can be. So I have created a recipe so you can bring this amazing taste into your home and enjoy without having to eat out. Not into Jack fruit? That’s fine! This recipe is also good to just have on its own as a barbecue sauce to spread on burgers or wraps or even add it to a bean or rice dish.
BBQ Sauce for Jack fruit
- 56 ml can of organic tomato paste
- 5 dates
- 1/3 cup of olive oil
- 1/3 cup of water
- ¼ tsp sea salt
- 1 tsp garlic powder
- ¼ tsp cumin
- ½ tsp chili powder
- ¼ tsp oregano
- ¼ tsp pepper
Add all ingredients into a food processor or high speed blender and blend until smooth.
This sauce can be used on its own as a dip or spread. Or you can mix it with a can of drained jackfruit (in water not juice)and sauté it, once it is warmed up you can add it to top off a salad, burrito bowl, have it with other ingredients in a wrap, or made into a burger. You can store leftovers in the fridge for up to 3 days. This sauce also freezes nicely so you can freeze the leftover sauce and pull it out when you need to use it again.
Lets be real for a moment, eating pizza while following a gluten free vegan lifestyle can be challenging at times. Yes chain pizza stores are starting to catch on and make gluten free crusts or have vegan cheese options, but are they really that good …
Because everyone deserves a treat once in awhile…..
But usually my treats are still pretty healthy, all my baking always uses “better” types of sugars (maple syrup, coconut sugar, honey) and of course are always gluten free.
Makes approx 11 muffins
You will need:
1 1/4 cup of 1 to 1 gluten free baking flour
1/4 tsp sea salt
1/2 baking soda
1 tsp baking powder
3/4 cup coconut sugar
3 tbsp cocoa powder
1 cup almond milk
1/2 cup chocolate chips (I use the dark chocolate camino brand)
- Pre-heat oven to 375 degrees and grease muffin tin.
- In a large mixing bowl, add all the dry ingredients (baking flour, salt, baking soda, baking powder, coconut sugar, cocoa powder) and lightly mix together. In a separate bowl add wet ingredients (eggs, almond milk) and whisk together until fully blended, add wet ingredients to dry ingredients and stir together.
- Once mixture is completely blended and all clumps are gone, add chocolate chips. Lightly stir in chocolate chips. Pour mixture into muffin tin, filling each one 3/4 the way full.
- Place in already heated over and bake for 20 mins. Check to make sure muffins are baked all the way through after 20 mins. When ready remove from the over and let cool and then use a fork to remove muffins from tin. Store in an air tight container for up to 5 days.
Looking to keep warm for the last couple months of winter? Cozy up with a bowl of this healthy Tomato Carrot soup!
You will need:
1 cup of Vegetable broth
1 cup of Coconut milk (full fat from the can)
3 large Beefsteak Tomatoes
1 medium Carrot
2 cloves of Garlic
3/4 tsp sea salt
1/4 tsp Cumin (powdered)
1/4 tsp red Chili flakes
1 tbsp dried Basil
- In a Large pot add vegetable broth, coconut milk, chopped tomatoes, chopped carrots, minced garlic cloves, salt, cumin, red chili flakes, and dried basil. Bring to a boil and let simmer for 20-30 mins or until carrots are tender.
- Once finished cooking, let cool for 10 mins and then pour all contents into a blender and puree.
- Pour soup back into pot to reheat and eat or store in glass containers in the fridge for later.