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vegetarian

Mushroom & Caramelized Onion Pizza with Sage Pesto

Meet my favorite winter pizza: Mushroom & caramelized onion pizza with sage pesto. For the first time, I decided to make a vegan pizza. For the past several months, I’ve been trying to cut back on dairy as much as I can. Why? First, I prefer to eat a mostly vegan diet, but also, I know it worsens my acne. In the past few weeks, I’ve been desperately trying to find some natural ways to clear my skin, including limiting dairy. It’s something I talked about during my vegan month this year and it’s something I’ve been taking more seriously lately. So yes, as much as I love cheese on a pizza, I made us a vegan pizza this time. Instead of dairy cheese, I used my favorite (but not cheap) vegan feta. It’s…

Soothing Lemon Ginger Tea + Coffee Break

Welcome to my second coffee break post! In these posts, I’ll be sharing a simple drink recipe I’m enjoying, along with a life update and other things I’m loving at the moment. For this coffee break post, I’m sharing a tea I’ve been making a lot lately – A soothing lemon ginger tea with turmeric. This is my go-to drink for when I’m feeling sick or when my digestion is bothering me. It feels great on my stomach and it helps me hydrate when I have a cold. Not to mention the ginger, which could help with nausea. This tea is so basic, that I actually hesitated sharing it. In the end though, I decided that it was a good addition to an already busy coffee break post, plus, others may find it helpful…

Pecan Pumpkin Spiced Date Bites

Pecan pumpkin spiced date bites. My kind of Halloween candy. And yes, these little energy bites really do taste like candy. They’re perfectly sweetened with dates and flavored with fall spices, including cinnamon, nutmeg, ginger and clove. These pumpkin spiced date bites are inspired by Nature’s Delight pumpkin spiced date rolls. Shaun and I first tried them while we were on Vancouver Island a few weeks ago. We were trying to find healthy snacks for our road trip and I stumbled onto these. As soon as I took that first bite, I knew I wanted to recreate a cheaper and equally delicious version in my kitchen. Especially considering that they’re a limited edition. This way, I get to enjoy them all year long if I want to. And I must say, they taste very…

Cinnamon Butterbeer Latte

This is how I intend to celebrate Halloween this year: Watching Harry Potter and drinking a cinnamon butterbeer latte. If it wasn’t obvious before, it is now. I love everything Harry Potter. Proof: I have Harry Potter wands in my bedroom that Shaun and I got as a gift from his father. I have two Harry potter decorations on my walls (one with the deathly hallows symbol and the other is a papier-mâché on a canvas using pages of an old Harry Potter book). And of course I read the books and watched the movies countless times. So yes, I love the series and I love it even more this time of year. I’m not sure why, but there’s something about the cozy months that makes me crave those books. Whether or not you like…

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…