34 weeks! The end of my second pregnancy is drawing near, and I am full-force into preparation mode. House purging/cleaning projects, hospital bag packing, and freezer meal prep. My postpartum nutritious focus has always been whole grains, healthy fats, lots of fiber, and warming foods to optimize gut health and healing while supporting breastmilk production.… Continue reading Postpartum Meal Prep
Tag: plantbased
How to Build a Salad Bowl (that doesn’t suck)
Plant-Powered Caesar Chipotle Bowl Kale & Quinoa Salad Salads are so commonly associated with bland, boring diet food. But with a nourishment-forward mindset, they can make the most incredible - and delicious - meals! Healthy food that is colourful and visually appealing is more exciting to look forward to, don't you think? The trick is… Continue reading How to Build a Salad Bowl (that doesn’t suck)
Sourdough Blueberry Pancakes
These are the fluffiest whole grain pancakes I've ever had the pleasure of enjoying. They take a little extra time to prep and cook, but well worth the effort. I often make these as meal prep and freeze, then just thaw in the toaster! Pair with some vegan sausage (Big Mountain Foods Superfood Brekkie Links… Continue reading Sourdough Blueberry Pancakes
Cranberry Coconog Shake
Serves 2.Prep time: 5 minutes. It’s the most wonderful time of the year! Plant-based eggnog takes my love of smoothies to even higher levels. And to pair with it, cranberries have stolen my heart! I also love adding frozen cauli rice for a little (tasteless) cruciferous veggie power. It levels up the creamy texture along… Continue reading Cranberry Coconog Shake
Shepherd’s Pie Soup
Everything about this soup is the ultimate comfort for the fall and winter season. The classic chicken-broth flavour, soft, pillowy gnocchi, and all the hearty soup veggies to complete it. Original credit for this recipe goes to Gina Homolka of Skinnytaste (the One & Done cookbook), but I’ve redone it with a few plant-based tweaks,… Continue reading Shepherd’s Pie Soup
Pumpkin Spice Latte
I live for fall. I can't explain it, but my soul just comes alive when the summer air cools off, the beautiful colours appear on the trees, and changing of the seasons begins. I throw on some fuzzy socks, an oversized hoodie, and curl up in a blanket to get cozy. Which leads me to… Continue reading Pumpkin Spice Latte
BBQ Rainbow Bean Bowls
Makes 2 bowls.1 hour prep time.8 plant points. This bowl is the perfect summer meal. A little bit of everything fresh, with sweet notes from the grilled corn and two sauces. Ingredients: 1 cup cooked brown rice1 can (or 1.5 cups cooked) beans of choice (a mix of chickpeas & navy beans is delicious)¼ -… Continue reading BBQ Rainbow Bean Bowls
Fresh Mango Salsa
Mango salsa on-the-go! Makes roughly 3 cups. 5 Plant Points. This is the best summer "condiment" you can keep in your fridge! The perfect addition to any salad, rice bowl, nachos, lettuce wrap, burger, or even to top freshly fried tostones. I especially love to pack a jar of this salsa when we go camping,… Continue reading Fresh Mango Salsa
Creamsicle Sorbet
Creamsicle Sorbet Makes 4 servings5 minute "cook" time*Prep ahead 1 day* Ingredients: One bag of cutie oranges1 tbsp. maple syrup⅓-½ cup plant milk Directions: Peel and quarter the cutie oranges. Place in a freezer-safe bag or container and freeze overnight. When ready for your treat, place half the bag of frozen oranges into a high-speed blender… Continue reading Creamsicle Sorbet
Easter Buns ~ Paska
I hope everyone had a lovely Easter weekend! Now I know I should've done this testing before the holiday for maximum enjoyment, but life was busy and I'm not going to wait until next year to share this gem of a recipe. I come from a Mennonite family, so one of my fondest Easter memories… Continue reading Easter Buns ~ Paska
Greens, Beans & Love Always 