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Loaded Lentil Burritos

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…

Nourishing Protein Quinoa Bowl

Welcoming the New Year with this nourishing protein quinoa bowl. I hope you all enjoyed your holidays and that you’re ready for 2019! Did you set any goals this year? I shared a few of my goals in this post, but I’m trying to be a bit more flexible with my goals this year. For the first time in my life, I have no idea what the future holds and I’m okay with it. All I know is that we’re off to a good start. We started 2019 in Los Angeles, on our 2 week road trip across the West Coast. Not a bad start at all if you ask me. So far, we’ve been to Washington, Oregon, California, Nevada, Arizona and now we’re back in Nevada before…

Instant Pot Lentil Fricot

I’m going back to my roots today with a traditional Acadian recipe – Instant Pot Lentil fricot. As I said, fricot is a traditional Acadian recipe, which I grew up eating when living in the Maritimes. Traditional fricot is a dish made of chicken, potatoes, carrots, onions and dumplings, but since eating a mostly vegetarian diet, I decided it was time to make a plant-based version of one of my childhood favorites. If you’re not from the Maritimes, then think of fricot as a sort of chicken and dumplings soup. And believe me, it’s an easy and comforting recipe. My version is made chicken-free thanks to lentils. I used red lentils for protein, which also thickens the dish to make it stew-like and comforting. It’s then flavored with vegetable broth (instead of chicken…

Slow Cooker Vegetarian Pumpkin Chili

Slow cooker vegetarian pumpkin chili. Slow cooked for maximum flavor and made vegetarian and high-protein thanks to a combination of red lentils and black beans. This pumpkin chili has been a fall favorite around here for the past two years and I hope you’ll love it too. This is actually my first time sharing a slow cooker recipe on the blog and I have no excuse for it. Since I moved in with Shaun 4 years ago and he brought with him an old slow cooker, I’ve used it exactly 3 times. Two of those times being this week. The other time was 2 years ago when I made Half Baked Harvest’s Moroccan soup. I’m not sure how it’s been 2 years already, but it has. Two years ago, I was starting my dietetic…

Late Summer Vegetarian Tex-Mex Casserole

Late summer vegetarian tex-mex casserole. The best way to use all your fresh end of summer vegetables, including corn, tomatoes, zucchini, peppers and eggplants. First of all, how are we at the end of August already?! The past month has flown by and it doesn’t help that we spent it mostly indoors, away from the wildfire smoke.  You have no idea how excited I was on Sunday morning when we woke up to fresh, smoke-free air. The smoke has finally cleared from the Okanagan (I’m hoping it doesn’t come back as bad as it was), and we can now enjoy every last bit of summer. The smoke over the last month had us cooped up in our apartment, doing nothing outdoors, so now that the skies are clear, we finally get to…