With fall in full swing, one of my favourite ways to warm the soul is a hot and hearty soup! This roasted butternut squash soup marries all the best flavours of the season… sweet potato, apples, nutmeg, and of course SQUASH! With a total cook time of less than 90 minutes, it’s also great for last minute company. Serve as an appy or make it a main with some toasted crostini. Makes approximately 8-10 cups. Ingredients: 2 cloves garlic, diced 1/2 cup onions, diced 4 sweet potatoes, peeled and cubed 6 carrots, chopped 1 large butternut squash, halved 2......
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Tis the season for pumpkins! I love pumpkin season, I like carving them, decorating with them, and eating them. Pumpkins are not only used for decoration, they can be used for nutrition. They are high in fiber, contain vitamin A and antioxidants. Here is a way to include more pumpkin into your breakfast routine. Makes approx. 6 pancakes Ingredients: ½ cup of pumpkin puree 1 egg 2 Tbsp grapeseed oil 1 cup almond milk 1 cup brown rice flour ¼ cup arrowroot flour 1 tsp baking powder 1 tsp cinnamon ¼ tsp allspice ¼ cup chopped pecans Directions: Heat......
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Fall is just around the corner and nothing says fall better then apple and cinnamon. Not only do these cookies taste like fall, they also are healthy. What makes them so healthy? For starters they are vegan and gluten free, and have minimal sugars. These are perfect as a back to school treat that is if they even make it to the lunch bags. Makes approx. 10-12 cookies Ingredients: 1 cup Almond Meal 1 cup Brown Rice Flour ½ cup Coconut Sugar ¼ cup Arrowroot Starch 2 tsp Cinnamon ½ tsp Baking Powder 1 tsp Baking Soda ½......
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For all of those beginner smoothie makers not knowing what exactly to put in your blender, here is a step by step guide to building a successful smoothie! It’s all about the base: To make a smoothie blend properly, so it isn’t too thick that you pop a blood vessel trying to sip it through your straw, you will need to pick a base. I am going to make this super simple for you, you have two options, water or a non dairy milk. Water – Water will always be your choice unless you need more fat or calories......
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This is the perfect muffin recipe for blueberry season, and if you are gluten free. Sometimes going gluten free can be tough, especially when it comes to baked goods. They can sometimes be dry and crumble easily, but these muffins are moist and flavourful. Makes approx. 12 muffins You will need: 1-2 mashed bananas 2 eggs 3/4 cup of almond milk 1/2 tsp vanilla extract 1 cup almond meal 1 cup brown rice flour 2 tsp baking powder 1/4 tsp sea salt 1/2 tsp cinnamon 1/2 cup of frozen blueberries Directions: In a large mixing bowl add the wet ingredients (mashed......
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This may seem like a weird combo but it is delicious, especially if you are a pickle lover. It is perfect as a side dish long side some of your summer barbecuing . This recipe is quick and easy, and uses very few ingredients. Makes 3-4 servings Ingredients: 1/2 green cabbage 1 Broccoli stalk 1 cup of chopped Parsley 1 cup of finely chopped Dill/Zesty Pickles or Beans 2 Tbsp Tahini 1/4 cup of Olive oil 1/2 tsp of pink Himalayan Salt 1 clove of minced Garlic Directions: Shred Cabbage and Broccoli stem (I used a food processor for......
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Why make a whole cheesecake when you can make adorable mini cheesecakes? These mini salted caramel cheesecakes are as delicious as they look and we strongly suggest trying this recipe out! Ingredients: 15 Oreos 1/4 cup unsalted butter 2 packages of cream cheese 1/4 cup plain yogurt 3/4 cup sugar 2 eggs 1 teaspoon vanilla 1 cup of mini chocolate chips Directions: To make the Oreo crust, use a food processor to crush all the Oreos. Transfer them to a bowl, melt the butter and mix the butter into the cookies. Use about a tablespoon of the mixture in......
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If you haven’t tried overnight oats before, you are in for a real treat. This chocolate banana overnight oats recipe is a favourite – they are so simple to make, can be made days ahead and taste seriously delicious. They say breakfast is the most important meal of the day but who really has time to cook breakfast before work/school? Skip the cooking and make these overnight oats on Sunday and have breakfast for the week! Ingredients: 1/2 cup steel cut oats 2 tablespoons chia seeds 1 tablespoon ground flax seed 1 teaspoon cinnamon 1 teaspoon nutmeg 2 tablespoons......
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If you’re looking for a delicious vegan and gluten-free dessert, you need to try these chocolate pumpkin squares! Ingredients: Bottom Layer 1 cup of Pecans 2 tbsp of Cocoa powder 2 tbsp of Chia seeds ¼ cup of maple syrup 2 tbsp of grapeseed oil Directions: Process pecans in a food processor until grain size, then add all other ingredients and process until blended. Press the mixture evenly into a 9×9 inch greased pan or glass dish. This will be your bottom layer. Top Layer ½ cup of Pumpkin puree 2 tbsp of Grapeseed oil 1 tbsp of Blackstrap......
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Makes approximately 6-8 servings Ingredients: 1 medium sweet potato 2 medium carrots 1 cup of cooked brown/green lentils 1/2 can of coconut milk (full fat not lite) 1 L of Vegetable broth 1tsp of sea salt 1/2 tsp of ginger 1 tsp of thyme 1/2 tsp of coriander 1 clove of minced garlic 4 sprigs of rosemary Directions: Chop sweet potato and carrots, and boil until tender. In a blender add the boiled sweet potatoes and carrots, cooked lentils, coconut milk, half of the vegetable broth, salt, ginger, thyme, coriander, and garlic. Blend until smooth. In a large soup......
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