Author Archives: Angela Liddon

Healthy Banana Cranberry Oat Bars

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{“head_note”:”Breakfast or afternoon power snack, these bars are healthy, not too sweet, and pack a wonderful banana flavour. They are easy to whip up and make a great healthy option for holiday travel!”,”instructions”:”

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  1. Preheat oven to 350\u00b0F and line an 8 inch square pan with parchment.<\/li>\r\n \t
  2. In a medium bowl, combine the sugar, ground flax seeds, soymilk, oil, and vanilla. Whisk together.<\/li>\r\n \t
  3. Cut the bananas into chunks and stir into the wet mixture. Grab a fork or potato masher and mash the banana into the wet mixture. It is ok if some small chunks remain. Stir in the cranberries or raisins. Set aside.<\/li>\r\n \t
  4. In another bowl, mix your dry ingredients. Add the wet mixture to the dry mixture and stir well. Scoop the granola batter into the pan. Smooth out with a spoon or hands and press it down firmly.<\/li>\r\n \t
  5. Bake at 350\u00b0F for 35-40 minutes until the edges begin to golden and it is slightly firm to touch. Allow to cool in pan for 10 minutes before transferring to a wire rack and cooling completely. Slice into 8-10 bars.<\/li>\r\n<\/ol>“,”foot_note”:””}

Oatmeal Raisin Cookies

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{“head_note”:””,”instructions”:”

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  1. Preheat oven to 375\u00b0F (190\u00b0C).<\/li>\r\n \t
  2. In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased cookie sheets.<\/li>\r\n \t
  3. Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.<\/li>\r\n<\/ol>“,”foot_note”:””}

Flax & Oat Breakfast Power Muffins

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{“head_note”:”I call them a power breakfast muffin because they pack a huge, and I mean huge, nutritional punch, giving you a great start to the day. Just a heads up, these muffins were created before I dedicated to being plant-based only. They are not vegan.”,”instructions”:”

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  1. Preheat oven to 350\u00b0F and grease 6 muffin tins.<\/li>\r\n \t
  2. Mash banana into a medium sized bowl.<\/li>\r\n \t
  3. Beat in oil, egg, and brown sugar.<\/li>\r\n \t
  4. Grind 1\/2 cup flax in a blender for a couple min.<\/li>\r\n \t
  5. In a separate bowl, stir together the dry ingredients (Oats, grinded flax, whole wheat flour, baking soda).<\/li>\r\n \t
  6. Add dry ingredients into wet and stir. Do not over mix.<\/li>\r\n \t
  7. Add nuts or dark chocolate chips if preferred.<\/li>\r\n \t
  8. Spoon into muffin tins. Bake for 15-20 min.<\/li>\r\n<\/ol>“,”foot_note”:””}

Vegan Shepherd’s Pie with Gravy

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{“head_note”:””,”instructions”:”

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  1. Preheat oven to 425\u00b0F and lightly oil a 2.5 quart\/2.3 litre casserole dish. Place peeled and chopped potatoes into a large pot and add water, 2 inches above potatoes. Bring to a boil and then simmer on low for about 30 minutes until very tender.<\/li>\r\n \t
  2. Meanwhile, prepare the vegetable filling. Chop the onion and mince the garlic and add to a skillet along with the oil. Cook on low for about 5-7 minutes. Now add in the chopped carrots, parsnip, and celery. Cook on medium-low heat for about 15 minutes.<\/li>\r\n \t
  3. When the potatoes are done cooking, drain and add back to the pot. Add the Earth Balance (or butter), milk, and seasonings and mash well. Set aside.<\/li>\r\n \t
  4. In a small bowl, whisk together the liquid ingredients (broth, red wine (optional), thyme, and flour). Add this liquid mixture to the vegetables in the skillet and stir well. Add your salt and pepper to taste. Cook for another 5-10 minutes or so until thickened. Season to taste.<\/li>\r\n \t
  5. Scoop vegetable mixture into casserole dish. Spread on the mashed potato mixture and garnish with paprika, ground pepper, and Thyme. Bake at 425\u00b0F for about 35 minutes, or until golden and bubbly. Allow to cool for at least 10 minutes before serving. Mixture will be very hot in the middle so be careful! I suggest serving this with All-Purpose Vegan Gravy<\/a>.<\/li>\r\n<\/ol>“,”foot_note”:”Suggestion: Serve with All-Purpose Vegan Gravy<\/a>“}

Flax Glowballs

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{“head_note”:”Inspired by my 5 minute Almond Butter Chews<\/a> and PInterest.”,”instructions”:”

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  1. In a blender or spice grinder, grind the flax seeds and rolled oats into a flour like consistency. Alternatively you can use 1 cup ground flax if you do not have whole flax seeds. Add the ground flax & oat mixture along with the cocoa powder and Sucanat (or dry sweetener) to a large bowl. Adjust sweetener to taste.<\/li>\r\n \t
  2. In a smaller bowl, mash the bananas with a fork until smooth. Scoop the banana onto the flax\/oat flour and combine well with a fork or spoon. This process will take several minutes to combine thoroughly.<\/li>\r\n \t
  3. With slightly wet hands, shape balls and roll in shredded coconut. Place balls on a parchment lined plate and freeze for 30-60 mins. If freezing for longer, allow to sit on the counter for 5 minutes or so to de-thaw slightly.<\/li>\r\n<\/ol>“,”foot_note”:”I prefer to roll them in sweetened coconut because the flax balls aren\u2019t very sweet and it gives them a nice pop of sweetness on the tongue, however unsweetened coconut works too.”}

Healthy Strawberry Oat Squares with Homemade Jam

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{“head_note”:”Ever since I was a young girl, I have loved strawberry oat bars and I would often have Strawberry nutrigrain bars in my lunches. While these squares aren\u2019t a nutri-grain bar, the taste is similar. I have made this popular square much healthier, cutting the sugar and butter by half, and of course, it is vegan too. I hope you enjoy them as much as I do. You won\u2019t be able to stop at just one. Or three!”,”instructions”:”

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  1. Preheat oven to 350\u00b0F. Line a square pan (I used a 9×9) with parchment paper and oil the sides of the pan and base.<\/li>\r\n \t
  2. For the jam<\/strong>: In a medium sized pot, add the chopped strawberries and sugar. Heat over medium until the strawberries begin to sweat and it gets a bit watery. Once it cooks down a bit, add in the chia seeds, and stir well.<\/li>\r\n \t
  3. Bring to a low boil and then simmer over low to medium heat for at least 10-15 minutes. Once it has thickened a bit, remove from heat, stir in the vanilla, and cool for 15-30 mins (you can pop it in the fridge or freezer to cool quicker). I like to add the mixture to a mini food processor and process it until mostly smooth.<\/li>\r\n \t
  4. In a small bowl, mix the chia or flax egg and set aside.<\/li>\r\n \t
  5. In a large bowl, mix the oat base dry ingredients: oats, flour, Sucanat\/brown sugar, baking soda, salt.<\/li>\r\n \t
  6. In a small bowl, mix the melted earth balance, maple syrup, almond milk, and chia egg. Stir well. Add the wet mixture to the dry and mix well, using hands if necessary.<\/li>\r\n \t
  7. Set aside 1\/2 cup of the dough for the topping.<\/li>\r\n \t
  8. Pour the oat mixture onto the square pan and press down with fingers. Use a pastry roller to smooth out if desired.<\/li>\r\n \t
  9. Pour on the strawberry mixture and smooth out. Now sprinkle on the reserved 1\/2 cup oat mixture and sprinkle on 1 tbsp of sesame seeds or coconut.<\/li>\r\n \t
  10. Bake at 350\u00b0F for approximately 30 minutes. Allow to fully cool for at least 30-40 minutes before gently removing from pan. Slice and then store in a container in the fridge to keep firm.<\/li>\r\n<\/ol>“,”foot_note”:””}

High Protein & Oil-Free Basil Pesto

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{“head_note”:”This is far from a traditional tasting pesto, but it\u2019s so delicious I couldn\u2019t stop eating it! The navy beans replace the typical cup of oil in this pesto recipe, making it not only oil-free, but high in protein as well. Nutritional yeast adds a cheezy taste while packing protein and B12. Enjoy this pesto spread on sandwiches, pasta, or even use for a dip for vegetables or chips. Spoon feeding encouraged.”,”instructions”:”

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  1. Add garlic clove to processor and process until finely chopped.<\/li>\r\n \t
  2. Now add in the rest of the ingredients to taste and process until smooth, scraping down the bowl as necessary.<\/li>\r\n<\/ol>“,”foot_note”:””}

5 Minute + 5 Ingredient No Bake Vegan Almond Butter Chews

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{“head_note”:”These Almond Butter Chews could not be any easier and they make a simple pre-workout snack for about 100 calories each. They take 5 minutes to whip up, use just 1 bowl, and do not require an oven! You could even make them gluten-free quite easily too. I use the Nature\u2019s Path Rice Crisp cereal that just happens to also be Gluten-Free.”,”instructions”:”

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  1. Line a plate with parchment paper.<\/li>\r\n \t
  2. In a medium sized bowl, stir together the almond butter, brown rice syrup, and vanilla. Microwave on high for 35-45 seconds. Stir well and immediately add in the rice crisp cereal and cacao nibs (or chopped chocolate). Stir very well until fully mixed.<\/li>\r\n \t
  3. Wet hands thoroughly and shape the mixture into \u2018golf-balls\u2019. Press mixture together firmly so it will hold.<\/li>\r\n \t
  4. Wet hands after each ball is formed so the mixture will not stick to your hands. Place the balls onto parchment paper and freeze for 5 minutes. You can keep these chews in the freezer in a sealed container. I really enjoy them straight from the freezer. They remain nice and chewy.<\/li>\r\n<\/ol>“,”foot_note”:”For nut-free option, use sweetened sunflower seed butter.”}

No Bake Peanut Butter Chocolate Crispies with PB Fudge

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{“head_note”:”Like a chocolate rice crispie square amped up and packed with crispy, chewy goodness. The chocolate peanut butter fudgy \u2018frosting\u2019 is the perfect compliment to this not too sweet dessert.”,”instructions”:”

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  1. Line an 8 inch square pan with 2 pieces of parchment paper going each way.<\/li>\r\n \t
  2. In a medium sized saucepan, stir together the peanut butter, brown rice syrup, vanilla, and almond milk together over low-medium heat. Once combined, slowly add in the sifted cocoa power and the kosher salt. Stir over low heat being careful not to burn.<\/li>\r\n \t
  3. Mix in the 3 cups of rice crispies and remove from heat. Now add I the 1\/2 cup of chocolate chips and optional peanuts. stir well. Spread this mixture into the square pan lined with parchment paper. Press down firmly and evenly. Place in the freezer for at least 10 minutes to firm up.<\/li>\r\n \t
  4. Meanwhile, make the Dark Chocolate Coconut Peanut Butter by melting the 1\/2 cup chocolate chips and coconut oil in a small bowl in the microwave for 30-60 seconds. Be careful not to burn. Now stir in the 1 cup peanut butter, 1\/3 cup coconut (optional), and kosher salt to taste. Mix until completely combined.<\/li>\r\n \t
  5. Remove the pan from the freezer when firm to touch and spread on as much of the Dark Chocolate PB \u2018fudge\u2019 as you prefer. I think I used about 3\/4-1 cup. Sprinkle with coconut if desired.<\/li>\r\n \t
  6. Place in the freezer for 45-50 minutes until firm (yes it takes longer to firm up than you think!). Cut into squares and enjoy! Store in the freezer or fridge.<\/li>\r\n<\/ol>“,”foot_note”:””}