Back with another Vegetarian What I Ate Wednesday! Hope you feel inspired by something I share here. BREAKFAST I ended up with lots of leftover cooked quinoa this week, so I came up with this super simple cocoa chai quinoa breakfast bowl to use it up. The ingredients are as follows: 1 cup of cooked […]
Vegan Sweet Potato Corn Chowder
This delightfully creamy vegan sweet potato corn chowder is made with cashew cream instead of dairy, but it’s just as comforting as classic chowder. Happy Monday! I hope you had a nice weekend and are having a good start to your week. I finally met my three closest girlfriends here in Ottawa for an outdoor […]
How To Get Back Into Running After A Break (The Healthy Way!): 12 Tips
It happens to the best of us: work, burnout, family commitments, injuries or other health issues can all lead you to take a break from running. Here are my top tips for making a healthy return to running after a break–whether your hiatus from the sport lasted weeks, months, or years! I love running more […]
Nut Parmesan-Crusted Squash, Chickpea, + Kale Bowls with Avocado Sauce
These Nut Parmesan-Crusted Squash, Chickpea, + Kale Bowls with Avocado Sauce are the latest use that I’ve come up with for my beloved nut parmesan-crusted butternut squash! The squash, brown rice, kale, chickpeas, and avocado sauce combine into an incredibly healthy and flavourful meal. I hope that you had a good week! I don’t think […]
What I Ate Wednesday
It’s Wednesday again, and it’s time for another WIAW! Here are the all the “deets” on my eats from the other day. BREAKFAST One of my favourite breakfasts of late is this combo: A bowl of organic whole milk yogurt with ground flax, hemp, flax oil, and frozen wild blueberries for starters, followed by coffee […]
Nut Parmesan-Crusted Butternut Squash
This delicious nut parmesan-crusted butternut squash is my latest food obsession! Cubes of butternut squash are dipped into chickpea flour batter, then dunked into nut parmesan and baked until tender on the inside and crispy on the outside. Do you remember my Vegan Eggplant Parmesan with Chickpea Flour recipe? Since first making it in July, […]
Greek Tofu Breakfast Sandwiches (Vegan)
In these vegan Greek tofu breakfast sandwiches, English muffins are topped with lemon herb baked tofu, olives, tomato, and cashew tzatziki sauce for a fabulous plant-powered meal that you can enjoy for breakfast, lunch, or dinner! Happy Monday! As usual, I hope that you had an enjoyable weekend and that the coming week treats you […]
Lentil + Sweet Potato Shepherd’s Pie (Vegan)
This lentil and sweet potato shepherd’s pie is flavourful and hearty- absolutely perfect for autumn and winter dinners! Serve with biscuits or bread and a side salad for the ultimate cozy feast. Good morning and happy Saturday! I hope you are having a marvellous start to your weekend. I made my pumpkin spice oatmeal blender […]
What I Ate Wednesday (All Vegan + Vegetarian Meals!)
What I Ate Wednesday is back!!! It’s been ages since I’ve done a What I Ate Wednesday post! I love writing them, though, and I’ve heard that people love reading them. I know I’ve always enjoyed reading others’ WIAW posts, so I’m going to get back into the habit of posting them on a […]
Cashew Pumpkin Spice Latte (Dairy-Free)
This cashew pumpkin spice latte, an autumnal riff on cashew coffee, is made with real pumpkin puree, pumpkin spice, coffee, cashews, and non-dairy milk, and it’s date-sweetened. Ditch the sugar-laden cafe-bought version and opt for a healthy homemade PSL instead! Hello and happy Monday! I hope your week is as enjoyable and fulfilling as can […]
- « Previous Page
- 1
- …
- 32
- 33
- 34
- 35
- 36
- …
- 62
- Next Page »