A new twist on an old favourite, this veggie chili packs a double-whammy protein punch (beans & quinoa ) and is really filling as a result. One of my family’s favourites, you could also easily cook this stovetop if you prefer!
1 c rinsed & drained quinoa 4 c water
1 large red onion, diced
4 cloves garlic, crushed
1 sweet bell pepper, diced
4 c peeled & cubed butternut squash (cut 1/2” cubes, you’ll need about 1 small squash or 1/2 a large squash)
2-398 mL cans black beans, rinsed and drained, or 3 c cooked
1-28 oz can crushed tomatoes
1.5-2 tbsp of chili powder (use 2 if you like it a little spicy)
1 tbsp smoked paprika
2 tsp cumin
1 tsp oregano
1 tsp cinnamon
2 tsp sea salt
1/2 tsp pepper
juice & zest of one lime
In a slow cooker, add quinoa, water, onion, garlic, bell pepper, squash, beans, crushed tomatoes, chili powder, smoked paprika, cumin, oregano, cinnamon, salt, and pepper and cook on high for 4-6 hours or low...
Great news! Breakfast cookies are a thing, and these just happen to be gluten, dairy & and refined sugar-free, but somehow still decadent enough to eat for dessert!
2 mashed ripe bananas
1/3 c maple syrup
1/4 c coconut oil, melted
2 tsp vanilla
3 c slow cook rolled oats
1/4 c sunflower seeds
1/4 c raisins
1/3 c dark chocolate chips
2 tbsp chia seeds
1 tsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
In a medium bowl, combine mashed bananas, maple syrup, coconut oil, egg and vanilla.
In a large bowl, combine oats, seeds, raisins, chocolate chips, chia, cinnamon, baking powder, baking soda, and salt and mix well,
Add wet to dry and combine.
On parchment-lined baking sheets, drop cookies in about 2.5 tbsp amounts (about 8 per sheet), They won’t really spread much, so they don’t need a lot of space in between them. Lightly press the top of each with a spatula to gently condense (not flatten!).
This healthy stew is so darn pretty. And rich in flavour. And it’s a crockpot recipe. What more can you ask for?
Serve it over brown basmati or jasmine rice, or with a big hunk of crusty bread.
1- 400 ml can of coconut milk
1- 796 ml can diced tomatoes (and their juice)
1 c water
1/2 c dry red lentils, picked over and rinsed
1 medium sweet potato peeled and cubed into 1/2” cubes (about 2 c cubed)
1 red, orange or yellow bell pepper, chopped
2 tbsp green curry paste (international food aisle of grocery store)
2 tbsp fresh grated ginger (or 2 tsp powdered ginger)
3 cloves crushed garlic
1/2 tsp turmeric
1/2 tsp smoked paprika
3/4 tsp sea salt
1 bay leaf
454g white fish fillets (I use haddock), cut into 3/4” pieces
1 c packed spinach, then chopped
1/2 c packed fresh cilantro, chopped finely*
Add coconut milk, tomatoes, water, lentils, sweet potato, bell pepper, curry paste, ginger, garlic, turmeric, smoked...
These are easy, tasty, protein-packed veggie burgers. Pre-cook your quinoa to save time and you’ll whip these up in less than a half-hour. Freeze your leftovers for a quick lunch or dinner option. Delicious topped with hummus or curry mayo.
3/4 c slow-cook rolled oats, divided
1 can 14 oz/398 mL) or 1.5 cups cooked black beans, rinsed and drained
2 tbsp low-sodium soy or tamari sauce
1 tbsp tahini
2 cloves garlic, crushed
2 tsp ground cumin
3/4 tsp chili powder
1/4 tsp cinnamon
1/4 tsp sea salt
1.5 c cooked quinoa
1 c mashed cooked sweet potato
2 green onions, chopped (white and green parts)
1/2 c packed fresh cilantro, chopped
1-2 tsp olive or coconut oil
Grind 1/2 c of the oats to a coarse flour in a food processor, transfer to a bowl and set aside.
Combine beans, egg, soy sauce, tahini, garlic, cumin, chili, cinnamon, and salt in a food processor or blender and pulse until just combined into a chunky mixture. (You should...
My kids go crazy for this one. It’s a veggie-packed, grain-free dish that can be used as a side with fish or chicken, or as a vegetarian main course with a side of greens.
2 medium heads of cauliflower, cut into florets, about 12 c
2 tbsp + 2 tsp olive oil
1 c diced yellow onion
3 cloves crushed garlic
2 c sugar-free jar of tomato pasta sauce
1-14 oz can white navy beans (1.5 cups, can substitute another type of white bean)
1- 370mL jar roasted sweet red peppers, drained
1/2+ tsp sea salt
1/4+ tsp pepper
1 tsp paprika
1/2 c packed fresh basil, finely chopped (and more for garnish)
1/2 c ricotta cheese
1/2 c grated parmesan or asiago cheese
1/2 c panko crumbs *optional
Preheat oven to 400F. In a large bowl, toss the cauliflower florets with 2 tbsp olive oil and a pinch of salt & pepper. Spread on a baking sheet and roast for about 20 minutes, turning florets once or twice during cooking time to avoid burning. Remove from oven, set aside,...