Tag: Vegan

Strawberry Banana BLW Cookies

Strawberry Banana BLW Cookies

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…

Chocolate Cupcakes that can’t be Beet!

Chocolate Cupcakes that can’t be Beet!

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…

Roasted Brussel Sprouts

Roasted Brussel Sprouts

With the snow approaching we are all wanting to feel cozy and turn to comfort foods.  Did you know that Brussel Sprouts could feel like a comfort food if roasted? The spices help to turn up your body heat and the crispy-ness adds a little crunch.  The great thing is you can still get all your nutrients from your green food while still pleasing your bellies!
Roasted Brussel Sprouts
You will need:
  • 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
Make sure all brussel sprouts are cut into quarters.  In a mixing bowl add brussel sprouts, drizzle the oil, add the spices and mix.
Lay them over a baking sheet with parchment paper.
Bake at 300 for 15-20 mins, until cooked and ends starting to crisp.
Serve immediately or keep in fridge for a couple days and re-bake to serve again.
Pumpkin Smoothie

Pumpkin Smoothie

Who says pumpkin ever goes out of season?! Even though Halloween has passed you can still take those pumpkins and bake/blend them into pumpkin puree. Using the pumpkin puree you can make this recipe…and many more!  Pumpkin Smoothie Serves 1 You will need: 1/4 cup…

Green Monster Smoothie

Green Monster Smoothie

Halloween is right around the corner and this smoothie filled with greens will scare away any morning monsters! Makes approx 1 glass Juice of 1 orange (freshly squeezed) 1/2 cup of coconut water 4 chunks of pineapple 1/2 banana 1/2 cup spinach 1/2 cup raw…

Kale, Pear, and Beet Salad

Kale, Pear, and Beet Salad

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.

 

Dressing

  • 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.

 

Stuffed Buttercup Squash

Stuffed Buttercup Squash

Thanksgiving weekend is here! The time of year where we sit down and share a meal with friends and family, and are thankful for all the love in our lives.  When trying to follow a plant based diet sometime Thanks giving can be tricky because…

Pumpkin Waffles

Pumpkin Waffles

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…

Spicy Vegetable Black Bean Soup

Spicy Vegetable Black Bean Soup

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.

BBQ Sauce with or without Jackfruit

BBQ Sauce with or without Jackfruit

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…