Makes approx. 9 cupcakes You will need: ¼ cup Roasted Beets 1 ½ cup Almond Milk 2 Tbsp Grapeseed Oil ½ cup Coconut Sugar ¼ cup Maple Syrup ½ cup Sorghum Flour ½ cup White Rice Flour ¼ cup Light Buckwheat Flour 1 Tbsp Baking […]
The cold weather may be coming but are you still eating your greens?
This salad is the perfect combination between nutrition and comfort food, and is a good way to get the nutrition from your greens while still satisfying your taste buds.
Kale, Pear, and Beet Salad
- 2 cups of shredded kale
- 1/2 cup of roasted beets (cubed)
- 1/3 cup of cubes pear
- 3 dried figs (sliced)
- 1 tbsp of pumpkin seeds
If your beets are not yet roasted, chop them into cubes and roasted them in a pan in the oven, with a little bit of grapeseed oil. While this is happening if your kale isn’t shredded prepare that, along with pears and figs.
When it is all done toss all ingredients in a salad bowl.
- 2 tbsp of olive oil
- 1 tbsp of balsamic vinegar or fig infused balsamic vinegar
- 1/4 tsp of sea salt
- 1/2 tsp dried basil
- 1/4 tsp dried thyme
- 1 tbsp of tahini
Add all ingredients to a bowl and whisk until smooth.
Then pour over salad and toss until all is mixed. Serve right away!
If you want to serve later then leave dressing off salad in a separate container and only pour on when ready to serve.
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 […]
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 for you? I sometimes want to eat pizza and not feel guilty, and how could you feel guilty if the pizza you were eating was made out of mainly whole foods.
The recipe below is for a gluten free vegan pizza mainly consisting of whole foods, it is a thinner crust and kind of has a thick pancake consistency. So yes it will never taste like pizza from a box but at least you will get some nutritional value from this one.
Here’s how to make it-
1 cup chickpea flour
1 tsp baking powder
½ tsp sea salt
1 tsp garlic powder
1 cup shredded yellow zucchini
½ cup warm water
Add all dry ingredients into a bowl and mix. Now add the zucchini and water and mix well.
Heat a large cast iron frying pan at medium and grease with grapeseed oil or coconut oil. Pour batter into the pan and smooth out with the back of a spoon (make sure it’s not too and has holes). Let batter cook for approx. 10 mins or until it is cooked all the way through. Then flip and cook for 5 mins. Take off stove for next part.
White Cream Sauce:
½ cup soaked cashews (either soak overnight or boil for a half hour)
½ tsp garlic powder
½ tsp sea salt
¼ cup water
¼ tsp dried oregano
4 fresh basil leaves
½ tbsp. apple cider vinegar
Heat oven to 350 degrees Fahrenheit. Add all ingredient into a mini food processor or a high powered blended and blend until smooth. Spread sauce on pizza crust you cooked in the cast iron pan, and then add toppings of your choosing (I just used kale and red onions) and then top with dairy free cheese. Place in oven and bake for approx. 12 mins or until cheese melts.
Take out of oven and let cool, take out of pan and cut in a cutting board. Enjoy!
Please comment to let me know how it turns out for you!
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 […]
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.