Category Archives: Uncategorized

Protein Power Goddess Bowl

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{“head_note”:”This hearty recipe is inspired by a vegetarian restaurant called The Coup in Calgary, Alberta. A rich, tangy lemon-tahini sauce coats chewy French green lentils, spelt berries, and crunchy vegetables. I suggest serving a couple spoonfuls of this recipe on top of a salad or alongside crackers and hummus\u2014a little bit goes a long way.”,”instructions”:”

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  1. Soak the spelt berries in a bowl of water overnight, or for at least 8 to 12 hours. Drain and rinse well. <\/span><\/li>\r\n \t
  2. Add the drained spelt berries into a medium pot and cover with a couple inches of water. Bring to a low boil over high heat, then reduce heat to medium, cover, and simmer for 30 to 35 minutes until tender, but still chewy. Drain excess water. <\/span><\/li>\r\n \t
  3. Rinse and drain the lentils. Add to a medium pot and cover with a couple inches of water. Increase heat to high and bring to a boil and then immediately reduce the heat to medium and simmer, uncovered, for 15 to 20 minutes until tender, but still a bit chewy. French lentils will hold their shape beautifully and won’t break down like regular green or brown lentils. Drain well. <\/span><\/li>\r\n \t
  4. Prepare the Lemon-Tahini Dressing: Mince the garlic in a mini food processor. Add the rest of the ingredients and process until smooth. Set aside. <\/span><\/li>\r\n \t
  5. In a large skillet or pot, add the oil, onion, and garlic, along with a pinch of salt. Stir. Saut\u00e9 over medium heat for 3 to 5 minutes, until the onion softens. <\/span><\/li>\r\n \t
  6. Stir in the chopped red pepper and tomato and saut\u00e9 for another 7 to 8 minutes.<\/span><\/li>\r\n \t
  7. Add the spinach, cooked spelt berries and lentils, and stir to combine. Saut\u00e9 until just wilted. Remove the pot from the heat. <\/span><\/li>\r\n \t
  8. Stir in all of the Lemon-Tahini Dressing, and the fresh parsley. Season with salt and pepper to taste.<\/span><\/li>\r\n \t
  9. Serve with chopped green onion and lemon zest on top, if desired. This salad is lovely served on top of a leafy green salad, or you can serve it with hummus and crackers on the side too.<\/li>\r\n<\/ol>“,”foot_note”:””}

Maple-Cinnamon Superseed Almond Butter

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{“head_note”:”This is easily the most delicious almond butter I’ve ever tasted! The secret to this incredible nut butter is to coat the almonds in maple syrup, hemp hearts, chia seeds, and flaxseeds, and then roast it all until fragrant and golden. After processing for about 5 to 10 minutes, it turns into the creamiest, \”drippy\” nut butter ever. I love adding a healthy portion of cinnamon, fine sea salt, and pure vanilla bean powder (or extract) to take it over the top. You’ll be enjoying this spread straight out of the processor bowl\u2014I can promise you that! I recommend using a heavy-duty food processor when making nut butters; the smaller machines just don’t have the power to do the job and might burn out.”,”instructions”:”

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  1. Preheat oven to 300\u00b0F (150\u00b0C). Line a baking sheet with parchment paper. In a large bowl, mix together the almonds, flaxseeds, hemp hearts, chia seeds, and maple syrup until combined. <\/li>\r\n \t
  2. Spread the almond mixture onto baking sheet in an even layer. Bake for 30 minutes, stirring once halfway through. <\/li>\r\n \t
  3. Remove from oven and allow the almond mixture to cool for 10 minutes before placing into a food processor. <\/li>\r\n \t
  4. Add the almonds into the food processor along with the coconut oil. Process for about 5 to 10 minutes, stopping to scrape the bowl every 60 seconds, or as needed. (Be sure to leave the processor chute uncovered so the steam from the almonds can escape.) The mixture will be very drippy and smooth when ready. <\/li>\r\n \t
  5. Add in the cinnamon, salt, and vanilla and process until combined.<\/li>\r\n \t
  6. Remove the almond butter and store in a glass jar or a container with an airtight lid. If the almond butter is still warm, allow it to come to room temperature before securing the lid.<\/li>\r\n<\/ol>“,”foot_note”:””}

Rice Thins: 3 Ways

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{“head_note”:”Rice thins (like rice cakes, only much thinner!) with my favourite toppings loaded on are one of my favourite snacks! It’s a great way to sneak in some healthy fats (think, nut butter or avocado), and it tastes incredibly flavourful. My favourite brands of rice thins are Lundberg or Smart Bite \”Fit Figure\”. Not to worry if you don’t have any rice thins; this recipe works amazing on regular toast too!”,”instructions”:”

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  1. For the Avocado \”toast\”: Gently, mash the avocado onto the rice thin. Add a small squeeze of lime juice, red pepper flakes, coarse sea salt, and cilantro.<\/li>\r\n\t
  2. For the\u00a0Peanut Butter, Banana, Cinnamon: Spread on a layer of peanut butter. Top with sliced banana \”coins\”. Add another drizzle of peanut butter, if desired. Sprinkle on cinnamon.<\/li>\r\n\t
  3. For the\u00a0Almond butter and Berry Chia Jam: Spread on a layer of almond butter. Top with chia seed jam. Sprinkle on fresh chopped strawberries and some shredded coconut, if desired.<\/li>\r\n<\/ol>“,”foot_note”:””}

Cilantro-Lime Garlic Cashew Sauce

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{“head_note”:”This creamy cashew sauce doesn’t contain a lick of dairy cream, but you won’t miss it one bit. Pour it all over my Next Level Enchiladas for a real treat! I recommend using a high-speed blender, such as a Vitamix, for the smoothest sauce. This sauce is adapted from my Cilantro-Avocado Cream Sauce<\/a>.”,”instructions”:”

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  1. Add the cashews into a small bowl and cover with boiling water. Soak for 1 hour. Alternatively, you can soak the cashews in room temperature water for 8 hours or overnight.<\/li>\r\n \t
  2. Drain and rinse the soaked cashews.<\/li>\r\n \t
  3. Add all of the cashew cream ingredients into a high-speed blender. Blend on high until a super smooth sauce forms. If using a Vitamix, use the tamper to get things moving. If your blender is having a hard time blending, you can add a splash more water to help things along.<\/li>\r\n<\/ol>“,”foot_note”:””}

Enchilada Sauce

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{“head_note”:”With a homemade enchilada sauce so easy and tasty, you\u2019ll never buy store bought again! Use this sauce in my Next Level\u00a0Enchiladas.”,”instructions”:”

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  1. In a medium pot, melt the vegan butter over medium heat or simply add the oil and increase heat to medium.<\/li>\r\n \t
  2. Stir in the flour until a thin paste forms.<\/li>\r\n \t
  3. Stir in the chili powder, garlic powder, cumin, onion powder, and cayenne pepper until combined. Cook for a couple minutes over medium heat until fragrant.<\/li>\r\n \t
  4. Stir in the tomato paste followed by the broth. Whisk until smooth.<\/li>\r\n \t
  5. Bring to a simmer over low-medium heat. Stir in salt to taste and continue simmering until thickened for about 5 minutes, or longer if desired.<\/li>\r\n<\/ol>“,”foot_note”:””}

Pink Heart Smoothie Bowl

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{“head_note”:”This smoothie bowl is a feast for the eyes\u2014and the stomach! Its thick and creamy texture is thanks to coconut milk and heart-healthy avocado. The decadent-tasting smoothie has the perfect texture for adding all kinds of toppings to \”float\” on top and eat with a spoon!”,”instructions”:”

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  1. Add all smoothie ingredients into a high-speed blender and blend on high until super smooth. Adjust sweetness if desired. Likewise, add more ice if a colder smoothie is desired, and blend again.<\/li>\r\n \t
  2. Pour into 2 bowls, and top with your desired toppings. Serve immediately and enjoy with a spoon!<\/li>\r\n<\/ol>“,”foot_note”:””}

Coconut Whipped Cream

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{“head_note”:”You can easily create a decadent, fluffy whipped cream by using a can of full-fat coconut milk. Not only is the technique simple, but it\u2019s easily the best-tasting whipped cream I\u2019ve tried. You can use this whipped cream just like regular dairy whipped cream. I like to use it in a bowl of fruit, on top of a fruit crisp, or stirred into Banana Soft Serve. The options are really endless! One important tip: you\u2019ll want to chill the can of coconut milk for at least 24 hours before you begin to ensure the white coconut cream solidifies (be sure to read all my tips below on how to buy the right coconut milk for this recipe).”,”instructions”:”

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  1. Chill the can of coconut milk in the fridge for at least 24 hours. I like to keep a few cans in the fridge at all times so I don\u2019t have to wait. <\/span><\/li>\r\n \t
  2. About 1 hour before making the coconut whip, chill a mixing bowl in the freezer. <\/span><\/li>\r\n \t
  3. After chilling the can, open the can and scoop the solid white coconut cream into the bowl. Discard the coconut water or save it for another use (such as coconut water ice cubes). <\/span><\/li>\r\n \t
  4. Using an electric hand mixer or a stand mixer with the whisk attachment, beat the cream until fluffy and smooth. Add in sweetener to taste and vanilla.<\/span><\/li>\r\n \t
  5. Return whipped cream to fridge until ready to use. It will firm when chilled and soften at room temperature. This will keep in the fridge in a sealed container for up to 1 week or you can freeze it in an airtight freezer-safe bag for up to 1 month. After chilling in the fridge, allow it to sit at room temperature until it softens slightly and then you can re-whip it as needed.<\/li>\r\n<\/ol>“,”foot_note”:”
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    • * Some brands of canned coconut milk will be better than others for making whipped cream, and even some cans within the same brand can vary quite a bit. For whatever reason, the cream and water in some brands or cans do not separate. A few of the most consistent brands for making coconut whipped cream are: Thai Kitchen full-fat coconut milk, Trader Joe\u2019s Coconut Cream (just the cream\u2014no water in the can!), and Native Forest. I always keep at least a few cans of full-fat coconut milk in my fridge at all times just in case I get a \u201cdud\u201d\u2014then I know I have more on hand. If you happen to get a dud don\u2019t be discouraged. Try out one of the brands above, and be sure to chill it for at least 24 hours. Odds are you will find your perfect brand after some trial and error!!<\/li>\r\n<\/ul>“}

Healthy Potato Soup for the Soul

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{“head_note”:”This soup is perfect for when you’re craving a comforting bowl of potato soup, but does without all the cream and heaviness of traditional versions. I added baby spinach to lend this soup its gorgeous green colour, not to mention a nice boost of nutrition! Since the soup is blended smooth, I topped it with roasted garlic potato \”croutons\” for some chewy texture, and I enhanced the flavours with green onion and fresh dill. A small amount of raw cashews gives this soup a lovely creaminess, but if you are allergic to nuts you’ll be happy to know that the soup still works without them. Be sure to serve this with a hunk of hearty bread for dipping. Who doesn’t love carbs on carbs on carbs?”,”instructions”:”

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  1. Preheat the oven to 425\u00b0F (220\u00b0C) and line a large baking sheet with parchment paper.<\/span><\/li>\r\n \t
  2. Prepare the \u201ccroutons\u201d: Add the chopped potatoes into a large bowl and toss with the oil. Sprinkle on the garlic powder and salt and toss until combined. Spread out onto the baking sheet in an even layer. Add another sprinkle of salt. Roast for 18 minutes, flip the potatoes, and continue roasting for another 25 minutes, until browned and crispy along the edges.<\/li>\r\n \t
  3. Meanwhile, prepare the soup: In a large pot, add the oil, onion, and garlic. Add a pinch of salt and some freshly ground pepper. Stir to combine. Saut\u00e9 the onion and garlic over medium heat until the onion is softened, about 4 to 5 minutes.<\/li>\r\n \t
  4. Stir in the potato. Saut\u00e9 for a couple minutes more.<\/li>\r\n \t
  5. Add the broth, half the salt, and a generous amount of freshly ground black pepper.<\/li>\r\n \t
  6. Increase heat and bring the soup to a low boil. Reduce the heat to medium and simmer the soup, uncovered, for about 13 to 20 minutes until the potatoes are fork tender. Turn off heat and let the soup sit for a couple minutes to gently cool.<\/li>\r\n \t
  7. With a ladle, carefully transfer the soup into a heavy-duty blender. Add the spinach and rinsed and drained cashews. (You might have to blend the soup in a couple batches.) With the lid ajar, blend the soup on low and slowly increase the speed until the soup is smooth. Transfer the blended soup back into the pot. Repeat for any remaining soup.<\/li>\r\n \t
  8. Taste the soup and add the remaining salt to taste, the lemon juice, and cayenne pepper. Stir to combine.<\/li>\r\n \t
  9. Ladle into bowls and serve with some fresh minced dill, green onions, and potato croutons on top.<\/li>\r\n<\/ol>“,”foot_note”:””}

Almond Butter Fudge Swirl Overnight Oats

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{“head_note”:”Meet your new favourite bowl of overnight oats! Luxurious, nutty almond butter and creamy almond milk form the base of these decadent overnight oats. Swirling a homemade chocolate fudge sauce into these heavenly oats takes them over the top. Nope, you aren\u2019t dreaming\u2014but you may dream of this irresistible breakfast while you sleep! Be sure to prepare these oats the night before you want to enjoy them (or at least 1 1\/2 hours before) as they\u2019ll need to soak in the fridge. For a portable option, try layering the overnight oats, fudge swirl, and toppings in a small mason jar.”,”instructions”:”

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  1. For the oats: Add the almond milk, almond butter, maple syrup, and cinnamon to a high-speed blender. Blend until smooth.<\/span><\/li>\r\n \t
  2. Transfer the blended mixture to a large bowl or container. Stir in the oats, diced banana, and chia seeds until combined.<\/span><\/li>\r\n \t
  3. Cover and refrigerate for at least 1 1\/2 hours, or overnight, until the mixture thickens and the oats and chia seeds have absorbed the milk.<\/span><\/li>\r\n \t
  4. For the fudge swirl: In a small bowl, whisk together the cocoa powder, 2 1\/2 tablespoons maple syrup, and almond butter until smooth. Add salt to taste and whisk again. If the mixture is too thick for swirling, add the remaining 1\/2 tablespoon of maple syrup and whisk again to thin.<\/span><\/li>\r\n \t
  5. Once chilled, stir the oats and portion into bowls for serving. <\/span><\/li>\r\n \t
  6. Top each bowl with a spoonful of fudge. Use a spoon or knife to swirl the chocolate into the top of the oats. Sprinkle on your desired toppings\u2014I suggest chopped strawberries, toasted sliced almonds, granola, or coconut flakes, but feel free to play around. I also love adding a drizzle of maple syrup to make the flavours pop. Serve and enjoy! Leftovers will keep in an airtight container in the fridge for a few days. <\/span><\/li>\r\n<\/ol>“,”foot_note”:””}

Lemon-Tahini Avocado Toast

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{“head_note”:”This new spin on avocado toast packs a creamy, tangy punch! It’s a great way to use up leftover Lemon-Tahini Dressing. Simply drizzle some on top to take avocado toast to a whole new level.”,”instructions”:”

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  1. Gather all of the ingredients so they are ready when your toast pops.<\/li>\r\n \t
  2. Toast the bread until golden brown.<\/li>\r\n \t
  3. Layer on the sliced avocado.<\/li>\r\n \t
  4. Top with a generous drizzle of dressing, and a pinch of red pepper flakes, salt, and pepper, to taste. Serve immediately.<\/li>\r\n<\/ol>“,”foot_note”:””}