Sweet Potato Salsa

Sweet Potato Salsa

I created this recipe for a recent girls weekend. I wanted a recipe that was new and different, great for dipping and snacking and healthy (of course!) I was initially considering a guacamole type salsa dish but I wanted to incorporate a grain-free carbohydrate. I decided to add sweet potato which is also packed with anti-inflammatory nutrients (helpful on a weekend away!) I tend to indulge in more sweets, alcohol and late nights on these ladies weekends, and although it's worth it for the beautiful laughs and stories shared with my special pals, it’s also important for me to be mindful about how to balance out the healthy and not-so-healthy foods. This sweet potato salsa helps reduce inflammation and stress on the body. It was a great snack once we arrived at the cottage, and next time I’ll double the recipe because we ate it up in no time! 

Sweet potatoes are packed with vitamin C, magnesium, antioxidants. I choose them instead of a regular starch potato because the flavour is superior (in my opinion) and they are far more nutrient dense. 

This recipe can be enjoyed with tortilla chips, vegetable sticks or as an addition to a bed of greens for a scrumptious salad. 

Dig in and enjoy!

Sweet Potato Salsa

Serves: 4

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ingredients:

  • 1 large sweet potato peeled,  cut into small cubes and cooked
  • 1 small red onion (1/4 cup) chopped into very  small pieces
  • 1 large tomato diced into cubes, remove the seeds
  • 1 ripe avocado diced into small cubes
  • 1/4 cup cilantro chopped fine (optional to use parsley) 
  • 1-2 minced garlic cloves
  • 2 tablespoon olive oil
  • 3 tablespoons lime juice 
  • pinch of  himalayan salt
  • pinch of black pepper

DIRECTIONS:

  1. Preheat oven to 425°F. Toss the chopped sweet potato and 1 tablespoon olive oil on a baking sheet. Bake in the oven for 25 minutes or until the sweet potatoes are soft. Toss once between cooking.  
  2. Combine all the remaining ingredients into a large bowl and add the sweet potato once it's cooked and cooled. Toss and let sit for at least 15 minutes before serving. 


Raw Berry Cashew “Cheesecake”

Strawberry raw cashew cheesecake

Cheesecake, especially an unbaked version, is a family favourite for me! When I started consciously eating less dairy, I knew I had to come up with a satisfying alternative to traditional cheesecake.This raw cashew-based desert is decadent and as delicious as the dairy filled cheesecake from my childhood. This recipe can be created with any of your favourite berries but I’ve chosen strawberries in honour of National Strawberry Day. Although this cheesecake recipe is filled with healthy fat and protein, it is high in natural sugar and is best eaten in moderation. 

I prefer to soak the cashews overnight which helps the nut soften and blend smoothly. If you are short on time, a few hours will help, but it won't be as effective. The topping is a similar recipe that I use for my berry jams, and I’ll often make extra and save it in the fridge for later. 

Cheers to all of you cheesecake lovers! 

Michelle xo

Raw Berry Cashew "Cheesecake"

Serves: 8

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prep time: cook time: total time:

ingredients:

Crust
Cheesecake
  • 2 heaping cups raw cashews (soaked overnight)
  • 1 cup coconut milk (canned full fat)
  • 1/4 cup maple syrup
  • 2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons vanilla
  • 1 cup strawberries (fresh or frozen)
Berry Topping
  • 1 1/4 cup fresh or frozen strawberries (thawed)
  • 1 1/2 tablespoon fresh lemon juice
  • 1 1/2 tablespoon chia seeds

DIRECTIONS:

  1. Add Pecans to a food processor or blender and mix into very small pieces. Add the remaining crust ingredients and blend till it becomes sticky and stays together. A few small pieces in the mix is ok.   
  2. Place the crust mixture into a 9" springform pan and push down evenly over the bottom. Due to the coconut oil in the ingredients, you don't need to grease the pan. Set aside.
  3. Add all the cheesecake ingredients (expect the strawberries)  into the blender and mix till smooth.
  4. Place 3/4 of the cheesecake mixture over the crust and put it into the freezer.
  5. Add the cup of strawberries to the blender with the rest of the cheesecake mixture and blend again till smooth.
  6. Add this layer on top of the last and spread it evenly. Place in the freezer to harder.
  7. Mix the berry topping together and save in the fridge till it's time to eat. 
  8. Remove the cheesecake from the freezer 1-2 hours before you serve. Spread the berry topping on when you remove from the freezer or when you serve each piece. 
  9. Keeps well in the fridge for up to a week or keep it in the freezer for longer keeping.
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Easy Quick-Pickled Onions

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Onions are a great food source for cleansing your body and providing health benefits. Onions are packed with vitamins and minerals, antioxidants and anti-inflammatory agents.  They’re great to add to most dishes as they offer flavour and nutritional value. I’ve been loving this new recipe of pickled onions because it gives a fresh kick to the typical taste of onions. The pickled version are the perfect condiment for tacos, burgers, salads, nachos, and they are even enjoyable on their own. I store them in a mason jar in the fridge to help keep them fresh.  

You can prepare and enjoy these beautiful pink toppers in about 20 minutes. I find that using sweetener, such as maple syrup (rather than refined sugar,) provides a more balanced flavour when paired with the tangy vinegar. You can also make them without maple syrup, if that would be your preference. 

Easy Quick-Pickled Onions

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prep time: cook time: total time:

ingredients:

  • 1 medium red onion, thinly sliced
  • 1/2 cup water
  • 1/4  cup distilled white vinegar
  • 1/4 cup apple cider vinegar
  • 1 tablespoon maple syrup or honey
  • 1 teaspoon pink himalayan salt

DIRECTIONS:

  1. Put all the onions into a 1 pint mason jar or glass jar. 
  2. In a small saucepan combine all the remaining ingredients and bring the mixture to a simmer. 
  3. Carefully poor all of the liquid over the onions. 
  4. Push the onions down into the jar to emerge all the onions under the liquid mixture then allow it to sit and cool at room temperature. (20-25 minutes)
  5. Enjoy or cover and place in the fridge to enjoy another time. I prefer to eat mine within the week although they should last in the fridge for up to 3 weeks. 
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Ginger Cookies (Vegan, Grain-Free)

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Ginger cookies always remind me of the holidays so to get into the spirit I had to create a new recipe. This recipe has a great balance of spice with a nice chewy texture. I’ve made it grain-free and vegan. I’ve used real ginger rather then dried and I find it gives it that special ginger punch sure to satisfy. Please let me know if you give them a try!

Michelle xo

Almond Ginger Cookies (vegan)

Makes: 15 cookies

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prep time: cook time: total time:

ingredients:

Dry Ingredients
Wet Ingredients (mix in the blender)

DIRECTIONS:

  1. Heat oven to 350°.
  2. If your dates are hard, soak them in water for 10 minutes, if they are soft, leave as is. 
  3. Blend all your dry ingredients together in a medium sized bowl. 
  4. Blend all your liquids in a blender and blend well. 
  5. Combine all the ingredients together in the bowl and mix. Make the dough into 15 round balls and place on a parchment lined cookie sheet and flatten the balls slightly. Option to roll them and cut into designs. 
  6. Bake in the oven for 8-10 minutes. 
  7. Allow them to set for a few minutes then enjoy. 

NOTES:

Optional* to use only almond flour if you don't want to add the cassava flour.  Use 2 full cups of almond flour if your not including the cassava. 
Optional* to top the cookies with monk fruit sweetener. This gives a little extra sweetness without sugar.

calories

135

fat (grams)

8.8

carbs (grams)

12

protein (grams)

2.4

sugar (grams)

6.4
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7 Ways to Improve Digestion During the Cold Winter Months.

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This post is for all of those on the slow digestion team.  As many of you know I have very slow digestion and my gut is sensitive to certain foods and stressors.  During the winter months I also find my digestion and gut health need some extra love and attention.  Over the past few years of really paying attention to my triggers and how I can assist my sluggish bowels, I’ve come up with a few tricks that keep me feeling good and helps the food move along smoothly through my body while giving the rest of my body the proper nutrients it needs.

  1. Drink warm/hot water. This is my absolute number one suggestion. Drinking more water in general will aid in proper digestion. Drinking warm water is key especially during the colder months because it too helps with digestion.  Our insides are warmer then room temperature and when we consume anything cold it can shock the bowels and slow down digestion. Think of what happens when a river starts to freeze, it slows right down but when it warms up in the spring it melts and it flows beautifully.  

  2. Eat heated/cooked foods. Again as mentioned with the water, consuming warm things will aid in proper digestion and help those bowels to move things along.  I love a good salad but during the winter I switch to more stir-frys so the food is heated and cooked.  Eating raw vegetables does provide more natural digestive enzymes so often I’ll add a few pieces of raw spinach or kale to the top of the stir fry.  

  3. Avoid over eating.  Give your gut a break and consume less foods during the winter.  Obviously I’m not saying not to eat enough nutrients, however I try to avoid eating too many snacks and I stop eating just before I get full.  It’s a lot of work for our bodies to process food and often in the winter we’re not as active so we don’t need to give our bodies extra stress with too much food.  

  4. Drink Herbal teas. Many herbal teas are known for decreasing bloating and aid in digestion.  You can find teas that have a combination of great digestive spices but some of my favourite include peppermint, ginger, chamomile, hibiscus and I often add a sprinkle of cinnamon too. My girl Taylor just recently launched her loose leaf tea company www.cupofte.com and she has many of these great options and so many more. Stay tuned for a collaboration we might be working on. 

  5. Limit liquids when eating. Our bowels have a powerful digestive acid which breaks down the food we consume. When we dilute it with other liquids, it’s not going to be as affective and it may cause for less food to be broken down. Drink your water and teas 20 minutes before or after your meals rather than when you’re actually consuming the food.  

  6. Take your time. With our busy schedules these days, sitting down and taking your time to eat a meal can be easily pushed aside. It’s important to take the time to chew each bite properly as well as enjoying food in a comfortable low stress environment. Stress of any kind causes less digestion so find a nice cozy spot, sit back, relax and enjoy the nutrients you’re consuming. 

  7. Get active. Get outside or head to the treadmill and get a 20 minute walk or workout post meals. I find movement the best way to help things move along. I’ve been known to dance and jump around (even in a restaurant bathroom stall) to help move along a meal. 

So there you have it, my 7 favourite digestion tips I use during the winter months. Many I also use all year round but I definitely incorporate these more while it’s cold.  I can honestly tell you that it’s been helping me soo much and I feel much less bloating, and no pain or other IBS symptoms compared to previous winters.  Cheers to happy healthy digestion!

Michelle xo 

Christmas Chocolate Bark

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Chocolate bark is super easy to make and it’s fun to dress it up with the appropriate colours for Christmas. I’ve used matcha for the green, almond slivers for the white and goji berries for a punch of red. Feel free to add any of your favourite topping to make it your own creation. Share your festive pieces on your social media and be sure to #muve.

Christmas Chocolate Bark

Makes: 20 pieces

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prep time: cook time: total time:

ingredients:

Chocolate Base
  • 1 1/2 cups chocolate chips (I use 70% cacao) 210g
  • 1/4 teaspoon coconut oil
Matcha Drizzle
  • 1 tablespoon hemp or almond milk
  • 1/2 teaspoon matcha powder
Toppings

DIRECTIONS:

Chocolate Base
  1. Melt the ingredients in a small sauce pan on low heat till melted.
  2. Poor melted chocolate into a parchment paper lined 11"x8" pan.
Matcha Drizzle
  1. Mix the Matcha and milk well then drizzle over the chocolate (I often only use only about half the mixture).
Finish
  1. Top it up with the almonds and goji berries. Leave it in the fridge for 20 minutes then cut or tear apart into desired pieces and enjoy!!  

NOTES:

Optional to add other favourite toppings. Try coconut, pistachios, cranberries or any other nuts and seeds.

calories

16

fat (grams)

1

carbs (grams)

1.5

protein (grams)

.4

sugar (grams)

.5
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Michelle xo


Delicious "Healthy" Chocolate Bar Recipe (vegan)

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Halloween just passed and I was so proud when I didn’t eat any of the mini chocolate bars and sweets. I made the choice weeks in advance that I couldn’t eat even one because if I eat one, I’ll eat 5 bags (I’m not exaggerating). So, to help satisfy my craving, I created a healthier version. These sweet treats have lots of healthy fats, chocolate and sweetened only with natural sweeteners. I’ve also made you all a video demonstrating how easy they are to create. I hope you take a look and give these sweet treats a try. Be sure to let me know if you do and if you like them.

Healthy Chocolate Bars (Vegan)

Makes: 20

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prep time: cook time: total time:

ingredients:

Nougat
Caramel Filling
Chocolate Goodness

DIRECTIONS:

  1. Combine the nougat ingredients together in a medium size bowl. Due to the natural oils in many nut butters the consistency can vary. You want the nougat to move but stay formed when stirred. Add more coconut flour if needed.
  2. Place this on a baking sheet lined with parchment paper. Spread out roughly 1/4-1/2 inch thick and 30 cm long. (see more in my YouTube video).
  3. Place this in the freezer while you work on the caramel filling.
  4. Add all the caramel filling ingredients in a blender and whip well till it's blending smooth.
  5. Then spread this mixture evenly over the nougat and place back in the freezer to set over night. 
  6. Cut them into 20 pieces when they are set and ready to be dipped into the chocolate. 
  7. Melt the chocolate and oil in a sauce pan on low. 
  8. Dip each piece into the chocolate and surround it with the chocolate. Leave it to set on the pan and place it back into the freezer to set. 
  9. If you'd like to enjoy them the same day, you can just drizzle the chocolate on top of the entire batch before you cut them. They will be a bit gooey inside but they're also still very yummy! 
  10. I store mine in the freezer although you could also keep them in the fridge.  With the natural oils, its best to keep cool so they stay together. 

calories

150

fat (grams)

8.1

carbs (grams)

17

protein (grams)

3.7

sugar (grams)

13.6
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Vegetable Lentil Chilli

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We all need a warm hearty meal to keep us cozy during the winter months and chilli is definitely on the top of that list of go to cozy meals. I’ve created a veggie lentil chilli that’s sure to please. Feel free to add more of your favourite veggies like carrots, and mushrooms.

Bon appétit

Vegetable Lentil Chilli

Serves: 8

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prep time: cook time: total time:

ingredients:

DIRECTIONS:

  1. In a large sauce pan on low, sauté chopped peppers, onions, celery, garlic, spices and avocado oil for 10-15 minutes. Stir occasionally and add more oil if needed. 
  2. Add the remaining ingredients (chop the jalapeño into small pieces and only add half for less spice) simmer on low for 30 minutes.  
  3. Serve warm.  

calories

137

fat (grams)

3.9

carbs (grams)

20.4

protein (grams)

6.2

sugar (grams)

4.1
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Beet Dressing

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I’m obsessed with the bright vibrant colour of this beet dressing. It’s truly so fun to create because it makes any bowl of greens look exciting! The main ingredient is beets so feel free to eat as much as you’d like. I’ll even use it as a dip for a veggie tray.

This recipe will make enough for several salads. I like to store it in a Maison jar for up to a week in the fridge.

Beet Dressing

Makes: 8 oz.

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prep time: cook time: total time:

ingredients:

DIRECTIONS:

  1. Blend all the ingredients in a blender till smooth. 
  2. Add more water if you'd like the dressing more liquidy or you can add less water if you'd like to keep it as a dip. 
  3. Store it in a glass jar in the fridge and use as needed.  
  4. It's mostly beets so you don't have to feel bad if you want to double up on the dressing.  

NOTES:

Don't wear white when your making this dressing, the beets stain and they seem to find a way to get everywhere! 
Nutritional values are per 1 Tablespoon.

calories

12

fat (grams)

.9

carbs (grams)

1.4

protein (grams)

.1

sugar (grams)

.8
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Green Goodness Kale Salad

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This yummy bowl of green goodness was inspired by my bestie/editor Stacy. After a nice night hanging with this gem and enjoying some healthy eats, I knew I wanted to share her go-to kale salad. She jazzed it up a bit different that night, to accommodate what she had in her fridge but that’s what I love the most about a salad, you really can add anything and everything to create your own special recipe. Pair it with some virgin olive oil, garlic and herbs and you have a tasty recipe to feed your cells!! Give the recipe a try and let us know what you think. 

Green Goodness Kale Salad

Serves: 4

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prep time: cook time: total time:

ingredients:

Salad
  • 4 cups kale chopped
  • 1 cup brussel sprouts grated (roughly 12)
  • 1 medium white onion chopped
  • 1/3 cup pecans
  • Parmesan cheese or vegan cheese of your choice (optional)
Dressing
  • 1/4 cup virgin olive oil
  • 2 minced garlic cloves
  • 2 tablespoons lemon
  • pinch of salt and pepper 

DIRECTIONS:

  1. Mix all the salad ingredients together in a large bowl.
  2. Mix the dressing ingredients together well and drizzle on top of the salad.
  3. Mix well and enjoy! 

calories

250

fat (grams)

21.2

carbs (grams)

14.1

protein (grams)

5.6

sugar (grams)

2.3
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Vibrant Purple Cabbage Salad

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When I was much younger, my family would frequently go for dinner at a restaurant called Swiss Chalet. It was here where I remember purple cabbage in the salad. For some reason I remember it tasting so terrible and I’d pick around it, making sure to never let it touch my tongue. Many years later, my taste buds are much different. I’ve come to really enjoy this gorgeous vegetable. I’m obsessed with the bright purple, especially because I know how great it is to consume foods with all colours of the rainbow. I’ve created this salad and I’m so pleased with the simple yet tasty flavours. I hope you’ll also enjoy!

Vibrant Purple Cabbage Salad

Serves: 4

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prep time: cook time: total time:

ingredients:

Salad
  • 4 cups purple cabbage sliced thin
  • 1 cup carrot grated
  • 1 green onion chopped fine 
  • 1 cup parsley chopped
  • 1/4 cup raw sesame seeds
Dressing

DIRECTIONS:

  1. Combine all the salad ingredients in a medium sized bowl. 
  2. Mix all the dressing ingredients together then poor over the salad. 
  3. Mix well and enjoy!  

calories

202

fat (grams)

14.5

carbs (grams)

17.9

protein (grams)

3.1

sugar (grams)

9.1
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Adventures & Good Food in Barcelona

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When I was 18 and fresh out of high school, I had no clue who I was or what I wanted to do. So I did what felt right and what I was lucky enough to have the opportunity to do... I left our family farm, the only home I’ve ever known, and moved to Mallorca, Spain. I moved in with my grade 6 pen pal and her family, and it was the beginning of my love of travel and culture!  

After losing my mom to cancer at the age of 8, I found myself becoming close with my friends' mothers and anyone else mirroring the motherly figure. I became extra close with the mother I lived with in Spain. She grew up with a chef in the family and had learned many skills in the kitchen, and so when I lived with her, she was delighted to teach me some of those skills. I truly believe her passion for good cooking rubbed off on me, and I’m thankful to have had the experience of cooking with her and in a culture much different then the one I was raised with.  

I recently had another amazing opportunity to travel back to Spain with a good friend Taylor.  She asked me to join her and I was more then willing to travel back to this beautiful country and to experience it as an adult.  

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I still dream about the incredible food I ate when living in Spain many years ago. I like to seek out healthy food options when I travel and so I was pleased when my Spanish friend Clara shared a list of vegan & vegetarian restaurants in Barcelona which happened to be close to our hotel. Of course I had to give them a try!  

During this recent trip, I stayed at Le Meridian right on Las Ramblas, one of the busiest and friendliest streets in Barcelona.  We ate good food, drank sangria and walked all over this beautiful city. Each day, I’d wake up early and workout at the hotel before Taylor was awake. I would take a quick peek outside to see what the weather was like and then stop into one of my favourite health stores, Vega Raw Organic, for some healthy snacks or presents to take home to family. Some days I would stroll through the side streets, mesmerized by the outstanding architecture, and pick up freshly backed pastries that were light and tasty. The pastries didn’t make me feel sick and heavy after eating them, which makes me wonder what is in the pastries in Canada? Once I’d get back to the hotel and cleaned up, Taylor would be keen and ready for another day of adventure.  

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Kale and Flax was my favourite restaurant in the city and I could have ate there for every meal. It’s packed with healthy salads, fresh veggie juices and delicious vegan sweets. Many days I’d start with my first meal here because it was nice and close to Le Meridien.  

I was happily surprised to find Lazia, a restaurant with one of the best veggie burgers I’ve ever had. Although I don’t normally eat buns with a burger, the homemade bread was full of flavour and perfectly complemented the burger. The vegan brownie is also mouth watering. Happily, this restaurant was literally across the street to our hotel so it was an easy go-to after a long day of sight seeing. 

Paella is a famous Spanish dish with rice, simple vegetables and often seafood or chicken. I did enjoy a few paella skillets but nothing as delicious as the recipe I remember from my Spanish family. If you're heading to Spain, you must try this dish but perhaps ask the locals where to find the best paella in the area you are staying.  

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Sagrada Familia is a "must do" in this ancient city. I highly recommend stepping inside and taking in this architectural masterpiece. Park Guell is also a lovely spot to stroll and take in some beautiful scenery over looking the city.  All in all, I highly suggest taking some time to just stroll the streets, perhaps walk down along the water front and enjoy the cafe’s restaurants and astounding architecture. Barcelona is definitely one of my favourite cities in the world! 

One night after a few pitchers of Sangria, I piggybacked Taylor who has quadriplegia to the sea. You can see this emotional night along with many more adventures and shenanigans in my YouTube video.

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Sweet Potato Toast

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Have you heard about this bizarre but brilliant trend of using sweet potato slices as toast?  I have to admit, it’s pretty great!  While I assumed it would only taste good with savoury toppings, you’ll be happy to know it’s also delicious with sweet.  

I’ve included the recipe below along with a video to show a variety of ways to enjoy this newly favourite grain-free toast.  Whether you want to be quick and use the toaster or you would prefer to toast it in the oven, I give you both options. Hope you enjoy!  

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Sweet Potato Toast (Baked or Toasted)

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prep time: cook time: total time:

ingredients:

Baked
Toasted
  • 1 sweet potato
  • hummus
  • parsley

DIRECTIONS:

Baked
  1. Preheat oven to 400°F
  2. Slice your cleaned potato in thin slices either round or long. 
  3. Place on a baking pan  and bake in the oven for 30 minutes. *Option to turn once half way through cooking.
  4. If your potato is cut thick than you may need to cook it longer then the 30 minutes.
  5. Once the potato is soft and cooked all the way through, broil each side for 1 min each, watching it does't burn. 
  6. Spread on your almond butter, top it with sliced strawberries and hemp hearts and enjoy! 
Toasted
  1. Cut the ends off your washed potato and be sure it will fit into your toaster once it's sliced. 
  2. Slice the potato long thin slices. 
  3. Turn your toaster up high and toast the slices. You may need to do this 2-3 times or until it is soft and fully cooked. 
  4. You should notice it's lightly browning on the outside. 
  5. Once it's ready, spread on the hummus and sprinkle the parsley on top. Enjoy! 

notes

I've shared two of my sweet potato options here but you can see a couple more of my favourite recipe ideas  in the YouTube video down below.
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Bean Mix Salad

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For this recipe I used organic canned beans.  Time permitting, I would like to get my own beans and cook them however there is value in having a satisfying recipe that can be made start to finish in less then 15 minutes!  Beans are high in fibre and protein to fill a hungry belly but also rich in antioxidants, vitamins and minerals. Please feel free to cook your own beans if you have the time rather then using a can. 

Bean Mix Salad

Serves: 4-6

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prep time: cook time: total time:

ingredients:

  • 1 can lentils
  • 1 can black beans
  • 1/4 cup green onion chopped fine
  • 1/2 cup orange pepper diced
  • 1/2 cup green pepper diced
  • 1/4 cup jalapeño diced small
  • 1/4 cup cilantro chopped
Dressing

DIRECTIONS:

  1. Combine all the salad ingredients together in a medium size bowl. 
  2.  Combine all the dressing ingredients together in a small bowl and mix with a fork. 
  3. Drizzle the dressing over the salad and mix.   
  4. It's as easy as that! Enjoy! 
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Zoodles & Nut Free Pesto

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Spiralizing zucchini can be a fun, unique way to change up a meal. These veggie noodles are great both raw and cooked but today we are going to cook them with a nut free pesto. When topped up with more cooked vegetables, you’ve got a bowl full of nutrients and goodness.

Take a look at the recipe below and let me know if you prefer raw or cooked. Perhaps you may change it up based on the current season. 

If you don't mind nuts and you want a vegan option, I do also have a dairy free Pesto recipe you could use here instead.  

Enjoy! 

Zoodles & Nut Free Pesto

Serves: 2-3

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prep time: cook time: total time:

ingredients:

  • 1 tablespoon olive oil
  • 1 small onion sliced
  • 3 zucchini (200g each) spiralized
Pesto
  • 2 garlic cloves
  • 1/2 cup basil (25g)
  • 1 cup spinach (50g)
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1/4 cup parmesan cheese
  • a pinch of salt and pepper 
  • 3 pieces of sun-dried tomato chopped small 

DIRECTIONS:

  1. Sauté onion and 1 tablespoon olive oil in a large pan on the medium heat for 2-3 minutes.
  2. Spiralize your zucchini and set aside while making your pesto.
  3. Add remaining ingredients (except the sun-dried tomatoes) to a food processor or blender and mix till all the ingredients are very fine.  
  4. Add the zucchini and pesto to the sauce pan, mix it together and cook on medium heat for 5 minutes or until the zoodles are soft but not falling apart.  
  5. Serve warm and sprinkle with sun-dried tomatoes. 
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Stuffed Red Peppers

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Stuffed peppers are one of my top 10 favourite meals.  They're easy to make, packed with nutrients and it's fun to change up the vegetables with anything you have in the fridge.  It's basically like eating a stir-fry in a pepper but it looks fancy and fun to eat.  

Stuffed Red Peppers

Makes: 4 sweet red peppers

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ingredients:

  • 4 long sweet red peppers
  • 2-4 cups of your favourite vegetables (I used spinach, mushrooms, black beans & white onion)
  • 3-4 chopped garlic cloves
  • 1.5 tablespoons avocado or olive oil
  • 1/2 teaspoon himalayan salt
  • 1/2 teaspoon pepper

DIRECTIONS:

  1. Preheat oven to 375°F.  Cut a long hole down each long pepper and place peppers in a glass pan sprayed with avocado oil spray.
  2. Mix all remaining ingredients in a large bowl
  3. Stuff mixture into peppers, allow contents to overflow peppers. When it's cooking, the vegetables will shrink and the extra is nice on the side.
  4. Bake for 40-45 minutes or until peppers are soft and vegetables are fully cooked.
  5. Take your time to enjoy each bite and be mindful of all the textures and flavours.

notes

*Nutritional value is dependent on the size of the peppers.
Created using The Recipes Generator

Avocado Toast

Avocado-Toast.JPG

Mashed avocado on toast has become a must have on most brunch menus and it's likely because it's so darn delicious!!  I'm a big fan of it on my toasted homemade cashew bread.  Sprinkle with some red pepper flakes, salt and pepper and bam, you've got yourself a satisfying meal at any hour. 

Fancy Facts to make you love avocado even more then you already do! 

  1. Avocados are a fruit not a vegetable.
  2. They contain more potassium then bananas (and much less sugar so they're a better option post workout). Potassium reduces blood pressure, heart attacks, strokes and kidney failure. 
  3. Avocado is high in good fats, mainly oleic acid which is a monounsaturated fatty acid which has many health benefits such as, reducing inflammation which in turn reduces your chance of getting cancer. 
  4. Avocados are fibre full! Fibre is very important to weight loss and it helps lower the risk to many diseases.  Fibre is also a very important piece of the puzzle to keeping your healthy gut flora! 
  5. This delicious fruit is full of antioxidants which inturn protect the eyes and keep them healthy.  Nutrients like lutein and zeaxanthin are very important for eye health and lucky for us, avocados are full of them. This will reduce the risk of cataracts and muscular degeneration. 

The list goes on and on about the benefits to avocados. Weather you like them on your toast or if you blend them in a smoothy, they are rich in many vitamins and minerals so enjoy!