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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…

Pink Berry Lime Smoothie

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&#8217…

Creamy Hummus Pasta with Roasted Brussels Sprouts

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…

Simple Lentil Taco Meat

Meet my new favorite kitchen staple – This simple Lentil Taco Meat. Ever since I made this recipe for the first time a month ago, I’ve been making a batch weekly to keep in the fridge. I’ve been adding it to salads, burrito bowls, burritos and just about everything. The only thing I haven’t tried yet are tacos. Hah! But really, I can’t see how that wouldn’t be delicious. This lentil taco meat + guacamole + salsa + vegetables + wrap or rice = the healthy meal of my dreams. Trust me, you’ll want to add this lentil taco meat to everything. It’s incredibly easy, the texture resembles ground meat (a bit) and it’s packed with flavor thanks to chili powder, cumin, oregano and garlic. If that’s not convincing enough, this “meat” is also packed…

Vegan Black Bean Enchilada Soup

After almost 2 weeks without any new recipes, I’m back with the most delicious vegan black bean enchilada soup. After being away for two weeks over the holidays (all the details here), I very much needed to catch up on work the past two weekends. Plus, I’m going to Vancouver this coming weekend for a nutrition course, so I needed to test and photograph many recipes while I had the chance. Testing and photographing new recipes is not so easy when you work during the week, especially during winter in Canada, when the sun is only bright enough between 10am and 2pm! This soup is just one of the recipes I made this weekend. I made it many times and I’m happy to report that I finally succeeded in making Shaun appreciate a bowl…