These black bean and sweet potato quesadillas are hearty and wholesome. They’re great both as a main dish with a side salad or as a fun appetizer. They’re packed with comforting ingredients like roasted sweet potato, corn, and black beans, plus optional goat feta. I love to serve these quesadillas with my cilantro jalapeno pesto…
Vegetarian
Healthy Chocolate Date Walnut Cake
This chocolate, date, and walnut cake is a healthier version of an old classic called polka dater cake! The chocolate, date, walnut combination is retained, but we replace white sugar with lower glycemic coconut sugar and white flour with spelt flour. While this recipe is not vegan as written, you can likely veganize it by…
Healthy Pumpkin Spice Oatmeal Pancakes
Meet these healthy blender pumpkin spice oatmeal pancakes! Add all the ingredients to a blender, blend until smooth, and cook. Healthy and easy to digest, these pancakes are made with rolled oats only, so they don’t sit in your stomach like hockey pucks. Top them with cinnamon pecan almond butter and grain-free granola for the…
Tempeh, Mushroom, and Sweet Potato Empanadas
These tempeh, sweet potato, and mushroom empanadas are plant-based comfort food at its finest. A filling of onions, garlic, mushrooms, tempeh, Mexican spices, and roasted sweet potato is enrobed in a spelt flour pastry and baked. Topped with avocado, salsa verde, and chipotle mayo or aioli and served with a green salad, these empanadas make…
Green Goddess Pesto Pasta Salad
A pasta salad featuring a green goddess pesto made with basil or parsley, avocado, cashews, lemon, garlic, nutritional yeast, olive oil, salt, and pepper. Perfect for a dish to pass or potluck gathering! Yesterday, one of my best friends hosted a gathering at her place. Beyond the delicious food and drink (plantain tortillas, quinoa taco…
What I Eat in a Day: Healthy and Plant-Based Meals and Snacks
Disclaimer: I write these posts to give you some inspiration and ideas, and to show you my non-restrictive approach to eating, not to suggest that this is how you have to eat to feel good and be healthy. Everyone is different. We live in a world where diet culture is promoted at every turn. It…
Simple Watermelon, Feta, and Basil Salad with Balsamic Reduction
This Watermelon, Feta, and Basil Salad with Balsamic Reduction is summer on a platter! Cubes of juicy watermelon are drizzled with homemade balsamic reduction and topped with fresh basil and feta. Make it vegan by omitting the feta and topping it with cubed avocado or toasted walnuts instead! Here in southern Ontario, the July heat…
Oil-Free Brownies | Gluten-Free + Vegan Option
Amazing oil-free brownies made with just 10 everyday ingredients! These brownies are gluten-free and can easily be made vegan by subbing a flax egg for the egg. They can be whipped up on a moment’s notice and are divine with a scoop of vegan vanilla ice cream!
Falafel Tacos with Avocado Zhoug and Yogurt Tahini Sauce
These Falafel Tacos with Avocado Zhoug and Yogurt Tahini Sauce will rock your world! Baked falafels are combined with zhoug (a spicy green condiment that has taken the culinary world by storm), zippy yogurt tahini sauce, pickled radishes, and vegetables on soft flour tortillas or taco shells for the ultimate fusion of Middle Eastern and…
Savory Breakfast Salad
Welcome to Day 4 of the July Salad a Day Challenge! Today, we have a savory breakfast salad recipe with kale, blueberries, hemp, roasted sweet potato, and a flax oil/apple cider vinegar dressing. For protein, you can serve this salad with a fried egg or two, or if you are vegan, you can serve it…