When my go-to chocolate chip recipe just wasn’t an option when my cookie craving kicked in - I had to look elsewhere, and ended up finding a great base-recipe that I only had to tweak a little bit. These cookies are soft, and chewy but crispy on the outside. An absolute game-changer when it comes to vegan and gluten free baking.
Read MoreThis cream sauce is so versatile! I’ve served it with chickpeas over spiralled zucchini and carrots, as well as with brown rice pasta and free range roasted chicken. I’ve used it cold as a dip with raw veggies, and as a sauce for a baked casserole! The options are endless for this deliciously creamy and flavourful sauce and I can’t wait for you to try it!
Read MoreThis recipe is so quick to make, that you don’t even need to meal prep the pasta sauce! (But you still totally could if you wanted an ultra fast dinner or lunch) It’s also made with plant based, simple, everyday ingredients, so no running to the grocery store for a specific ingredient - SCORE!
Read MoreIf you are looking for a recipe you can make for lunches all week and NOT get sick of… THIS IS IT! Whether you follow a Plant based diet or not, I promise you that this taco bowl will hit the spot. You won’t be able to tell that the “meat” is actually made of finely chopped walnuts, because of how it’s seasoned, as well as the fact that it has the same mouth-feel as ground beef.
Read MoreThis recipe is a great transition for anyone who is trying to cut down on the amount of animal protein they consume. Whether thats for moral, environmental, financial or any other reason, sometimes it’s fun to have options! I always encourage eating a variety of different foods and for me personally, I’m always trying to expand my repertoire of whole food, plant based proteins, though I still do eat meat. This recipe makes a WHOLE lot of food, so I either make it ahead of time for lunches…
Read MoreIs it even Easter without it? Here it is! A whole food, plant based carrot cake that could please even the toughest critic. Pair it with a tangy, cream cheese inspired, plant based frosting, and you have yourself a winner, my friends…By making some simple swaps in this recipe we can change it’s nutritional value, we also help to change the way it’s digested…
Read MoreCookies… For breakfast?? Is this the part where you question whether or not I’m actually certified in nutrition? THE ANSWER IS YES. These are Raw, Gluten free, dairy free, Egg free, Vegan (with an easy substitute) and deeeeeelicious. These are the perfect grab and go snack, especially in the morning as you are running out the door because you hit snooze one too many times…
Read MoreEggnog. Either you love it or you hate it, or… it hates you, and you’re just one of the 60%-70% of people on the planet that cannot tolerate dairy for one reason or another. There’s good news though, for all you eggnog lover’s out there…
Read MoreYou may have seen it at the farmers market or come across it somewhere online, and noticed the price thinking “what do you even do with black garlic?”… Well, first I’m going to tell you why you should consider giving black garlic a try, despite it’s cringe-worthy price tag. Although it looks burnt, it is actually just regular white garlic that’s…
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