This baked pasta with artichokes, leeks and saffron bechamel is a great way to celebrate and showcase fresh artichokes when they’re in season. While there’s some effort involved in preparing the fresh artichokes, it’s well worth it. The saffron bechamel is vegan, oil, gluten and grain free and comes together in just a few minutes.
Read MoreThis super crispy chickpea cracker thin is one of our favourite things to whip up for snack times. It’s falvourful enough to eat alone thanks to the chickpea flour, which also makes it gluten free and whole food based. The recipe is 3 ingredients, excluding salt and water and is a fun way to get the kids involved in the kitchen too.
Read MoreThis savoury tart is made with a cispy cracker thin buckwheat walnut crust, filled with creamy cannellini beans and topped shaved thyme carrots. It’s delicate and delicious, kid, picky eater and bean hater friendly, completely plant based and gluten free. It’s a perfect addition to a pot luck, dinner party or weeknight dinner with minimal prep that can be done in advance.
Read MoreThe Flax & Coconut Granola Cookies are made with oats, oat flour, almond flour, flax seeds and coconut, held together by coconut oil, almond butter and a small amount of maple syrup and studded with dark chocolate chunks. They come together in under 20 minutes, most of which is baking time. Whip them up the next time you’re meal planning and prepping and you’ll have a delicious treat to snack on all week long.
Read MoreThese banana, tahini and chocolate chunk muffins are perfect for the banana lover. They are moist and fluffy and naturally sweetened by the pureed bananas and the addition of pure maple syrup which is balanced out by the tahini and dark chocolate chunks. They’re appreciated by adults and kids alike.
Read MoreMeet your new favourite hot chocolate. It’s like banana bread in liquid form. Unlike the typical hot chocolate I grew up with, this one is rich, thick and creamy, almost like a smoothie, and 100% whole food based without any added sweeteners.
Read MoreThis plant based vegan friendly ragù comes together effortlessly. It requires minimal chopping and a few basic pantry ingredients, and it’s mostly hands off because it simmers on the stove top while you do other things. It’s packed with nourishing red lentils that are loaded with plant based protein, iron and fiber and can be served with your favourite pasta noodles, zoodles, roasted vegetables, grain bowls or even as a topper for baked loaded sweet potatoes.
Read MoreCitrus season is in full swing. Make the most of it while it’s still here with these delicious Blood Orange & Cacao Pancakes. These pancakes are made with whole spelt flour, pure raw cacao powder and fresh squeezed blood orange juice. They’re also vegan friendly and the batter is completely oil free.
Read MoreThese Sachertorte inspired chocolate truffles are made with a delicious melt in your mouth concoction of almonds, dried apricots, cacao powder and a few other ingredients that are ground together into a creamy paste then formed into balls and dipped in melted dark chocolate, just like a chocolate truffle. They are enjoyed by adults and kids alike.
Read MoreThese cookies are fun and like most of the recipes you’ll find here, they’re simple to make and are whole food based. You can decorate them or leave them plain, they’re delicious either way but understandbly, they are slightly more desirable and appreciated by the little one’s when they’re decorated with chocolate or this deliciously pink sugar free glaze.
Read MoreThis dairy free vegetarian quiche is loaded with vegetables and comes packaged in a flaky olive oil spelt crust. Even if you’ve never made a quiche before, this recipe is a guaranteed success. It’s easy, nutritious and delicious. You can make it for a weeknight dinner, or prepare it in advance. The beauty of quiche is that it does keep well and taste amazing the next few days, straight out of the refrigerator (yes cold) or warmed up slightly in the oven. You can grab a slice for a quick breakfast, pack it for lunch or make it ahead for any dinner, lunch, brunch or party.
Read MoreThese delicious rustic sesame oat crackers are a family favourite in our home. I make two batches every 2 or 3 days. We snack on them, eat them with dips, spreads, nut butters and jams and use them in place of bread to accompany soups and salads. They’re simple, vegan and gluten-free when made with certified gluten free oats. Best of all, they’re husband and kid friendly.
Read MoreIf you're the kind of person who enjoys nibbling on a cookie with your morning beverage, an afternoon tea and/or after dinner and are looking for something less indulgent, lower in sugar and on the healthier side of things, here's my thumbprint recipe.
Read MoreA fresh ground batch of homemade nut butter is bursting with flavour and aroma that can’t be bought in a jar off the shelf, and all it takes is one ingredient…NUTS. If you haven’t tried it yourself, I highly recommend it. Not only for the sense of satisfaction that I guarantee you’ll feel, it’s also more economical than store bought nut butter, with a deeper richer and ironically nuttier flavour.
Read MoreThis soup is warming, nourishing and delicious and comes together in 30 minutes. It freezes really well also, so double or triple the batch and pop some in the feezer for those busy days. It gets a ton of creaminess and a good dose of plant based protein and iron from red lentils.
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