I think this Friday calls for loaded lentil burritos. What do you think? It’s been a long busy week (as are all my weeks, really) and I’m looking forward to having an extra day off on Monday for Family Day. By day off, I mean one extra day to test and photograph recipes, but when you love what you do, it still often feels like a vacation. Or at least most of the time. There’s a snow storm here as I’m writing this and I can’t think of a better day to stay cozy inside, working in the kitchen. A day like this calls for baking and cooking healthy comfort food. Today though, I’m sharing these delicious loaded lentil burritos. Do you remember the lentil taco meat I shared a…
If it’s as cold where you live as it is here in Canada, I’m sure the last thing you want is a smoothie. Believe me though, this berry lime smoothie is worth freezing for. If you’re like me and you sometimes crave a smoothie during winter, just make yourself cozy in a pile of blankets (maybe next to a fire place) and enjoy it. This smoothie is the result of a mid-winter smoothie craving and tons ripe avocados that desperately needed to be used. Honestly, I’m not sure why I keep buying avocados from Costco. They’re much cheaper, but I always end up with either 6 hard avocados or 6 overly ripe avocados at the same time. Perfectly ripe avocados, ready to use when you want them. That’…
Creamy hummus pasta with roasted brussels sprouts. Yes, I just said hummus pasta. This is my new favorite way to eat hummus and I hope you’ll give it a chance too – Trust me, it’s so much better than it sounds! Imagine a creamy, garlicky sauce with salty vegan parmesan and crispy roasted brussels sprouts, all on top of pasta. Not only is it delicious and comforting, but this pasta is also extremely easy. It’s all done in one pot (plus a baking sheet if you’re serving it with brussels sprouts) and the sauce is done with only 3 ingredients: Hummus, garlic powder and lemon juice. That’s it! This is how it goes: Roast the brussels sprouts (you could roast chickpeas too!). Boil the pasta. Save some pasta cooking water. Stir the hummus, water, lemon juice…
3-Ingredient vegan parmesan cheese. Starting the week with another favorite kitchen staple. I’ve been busy in the kitchen all weekend and I finally feel like I caught up on work since I got back from California a few weeks back. I tested and photographed many recipes, including some for my new eBook (more on that here!). It was a productive weekend filled with delicious food. Speaking of the weekend, did you make anything good for the Super Bowl? I don’t exactly watch football, but I do like the idea of hosting a small party with friends and eating good food. Of course, I like anything that involves food. Back to this vegan parmesan. I’ve been keeping a batch of this parmesan in the fridge at all times lately and it’s become…
Sugar-free peanut butter freezer fudge. Could there be anything better? The answer is no. Imagine a fudgy bite, perfectly sweetened with dates and lightly salty from the peanut butter. Then top that with melted chocolate for the most delicious chocolate peanut butter favor combination. It’s the ultimate sweet and salty dessert. While this recipe could be considered healthy (it doesn’t have any added sugar and it’s packed with protein and healthy fats from peanut butter), it is quite high in fat. No, not all fats are bad – some are an important part of a healthy diet – but I did use a small amount of cacao butter in this recipe, which gives it a bit of saturated fats. I’m not one to use cacao or coconut butter/oil, but in this recipe, it just works. The…
