Need a to go snack for your baby that has minimal sugar and minimal ingredients? Or maybe just a quick breakfast to go along with some cut up fruit or avocado? These cookies are perfect to add to any snack or meal! Makes approx 6…
- 20 Brussel sprouts chopped into quarters
- 1 tbsp grape seed oil
- Sprinkle of sea salt and pepper (season to taste)
- 1/4 tsp oregano
- 1/4 tsp coriander
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp chilli flakes
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…
I hate to say it, but those cool fall days are heading our way. With fall and winter comes warm comfort foods and this recipe is one you will want to make all fall and winter long. The added spice will keep you warm for hours and there is enough plant based protein to keep you full!
Spicy Vegetable Black Bean Soup
You will need:
- 2 stalks of Celery
- 2 Carrots (large)
- ½ of medium cooking Onion
- 2 cloves of Garlic (minced)
- 4 cups of Vegetable broth
- 3 large Tomatoes
- 2 cups of Black Beans
- 1 cup of cooked Basmati Rice
- 1 tsp Sea Salt
- 1 tsp Chili Powder
- 1 tsp Paprika
- ½ tsp Coriander
- ½ tsp dried Basil
- 1 tsp Oregano
- 1/8 tsp Cayenne
- ¼ tsp Chili Flakes
Chop celery, carrots, onion, and 1 tomato. In a large pot add 1 cup of vegetable broth and celery, carrots, onion, garlic, and 1 tomato (the chopped one). Let simmer for a couple mins.
In a blender or food processor add 2 tomatoes, 1 cup of black beans, and the remaining 3 cups of vegetable broth, and blend. Add the blended ingredients to the pot and cook on medium heat.
Add the rice, the last cup of black beans, and all the spices (salt, paprika, coriander, basil, oregano, cayenne, chili flakes) and let simmer for 30 mins.
After it is finished you can either serve right away or store in the fridge for up to the 3 days. You can also freeze it for up to a month to have later.