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Allergies

How-To: Date Caramel

Hi there! I know it’s the weekend, but with my dietetic internship and all, I didn’t get the chance to post anything this week. So here I am, writing a blog post on a Saturday morning! Now, since autumn is coming, I have many salted caramel recipes in mind. For that reason, I wanted to share my date caramel recipe with you guys. Trust me, you’ll see date caramel in my next couple of posts! I hope that’s not a problem? 😉 Date caramel is a life saver when you rely on fruits to sweeten your desserts. I use it as a replacement for caramel obviously, but also as a replacement for liquid sweeteners. Bananas are great and all, but I usually use them in frozen desserts (nice cream!) or banana flavored recipes…

No-Bake Chewy Granola Bars (Nut-Free!)

Is it really back to school next week already!? I’m starting my one year internship Tuesday and saying that I’m nervous is an understatement. I’m hoping that after the first week, I’ll realize how unnecessary it was to worry about it all summer! Hah! Deep down, I know I’m a little excited. Doing an internship is definitely different than learning in a classroom and I know practice will help me become a better dietitian. I’m sure I’ll learn a lot about the job and about myself… Yes, that’s what I say when I’m trying to convince myself that it won’t be that bad. It’s not really working so far, so next week should be fun! *nervous laughter…

Crispy Chickpea Burger

Meet my favorite veggie burger. The Crispy Chickpea Burger! For those of you who don’t know me, I should tell you, I’m a bit obsessed with veggie burgers. For that reason, I didn’t want to post just any recipe. It had to be perfect (by my standards of course). First, it had to be full of flavor from herbs and spices. I don’t like a patty that tastes like beef. Second, it had to have some texture and a crispy exterior since I don’t like an overly soft burger. Finally, it had to hold together while cooking and eating. That last one is true, but like any burger, it will probably get messy while eating, especially if you put as many toppings as I do! I mean, is there a…

Homemade Vegan Mayonnaise

I first thought about making vegan mayonnaise when I tried the one at my favorite vegetarian restaurant (Calactus in Moncton). Since then, I’ve made some many times using tofu. That’s right, tofu. Did I lose some of you already?! Please don’t give up on me yet! It’s very simple. All you need is tofu, grapeseed oil, apple cider vinegar, lemon and mustard powder. Only 5 ingredients! Even better, this recipe requires only 5 minutes to make. It’s also a lot cheaper than store-bought vegan mayo. You can’t go wrong with that! Here are my suggestions for this recipe: Add garlic and herbs to give it a flavor boost! Use it as a creamy salad dressing. You can add a bit more water or oil to make it…

Glowing Green Spirulina Smoothie

This was an unexpected recipe. I made this Glowing Green Spirulina Smoothie earlier this week with no intention of taking pictures. When I blended the ingredients (without measuring the ingredients of course), I discovered this beautiful mermaid color! I knew I had to share it with you guys! The only problem, like I said, is that I didn’t measure the ingredients… I did try to recreate the recipe as much as I could and I think I came up with a similar result after two tries! I just had to find the right proportion of frozen bananas, kale, blueberries, milk and spirulina. What is spirulina? It’s a blue-green algae powder that’s high in protein, iron and other nutrients. Although it’s promoted for many health benefits (don’t trust everything…