This nutritious and delicious soup comes together in 20 minutes. The turmeric broth can be made in a large batch and kept in the refrigerator for up to 3 days and makes a great canvas for a vegetable noodle miso soup that you can customize based on your taste preference and what you have on hand.
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 MoreThis lentil, quick pickled carrot and fennel salad is light yet satiating all at once, and full of flavour and crunch factor from the quick pickled veggies. It keeps well in the refrigerator and stays crunchy even the next day.
Read MoreThis spiced and crumbled tempeh can be prepared in advance, refrigerated and used all week long to complete a meal. Use it to top your salads, fill your tacos and wraps or enjoy warmed up in a pan with leftover roasted veggies. It’s flavourful, versatile, and an excellent source of plant based protein, a good source of plant based iron and calcium, and a rich source of gut healthy prebiotic fiber.
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 bright green tapenade is loaded with the goodness of artichokes, pistachios, and parsley with a rich texture and hints of lemon and garlic. It's guaranteed to be an impressive appetizer and crowd pleaser at your next gathering and it’s a great condiment to keep on hand for spreading on sandwiches and crackers.
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 MoreThis salad is refreshing, crisp and sweet and loaded with vitamin C from both fennel and oranges. The sweetness is balanced out with a light and tangy white balsamic and thyme vinaigrette. It makes a perfect starter or side salad.
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 MoreThis smokey white bean and vegetable soup is warming and nourishing and perfect for a cold winter day. It get’s a slight smokiness from smoked paprika and warmth from cumin and turmeric. It’s easy to make, uses regular pantry items that you likely already keep on hand, tastes even better the next day and freezes very well making it the perfect weeknight meal or meal prep recipe. Try it in your meal plan this week.
Read MoreThis whole spelt vegan orange loaf cake with orange coconut cream frosting is a delicious dessert this time of year and a great break from all the rich chocolate. It’s light and bright and makes great use of citrus which is abundant this time of year.
Read More
