Vegan and gluten-free, sweet and chewy, chocolate raspberry bars.
Muhammara is an amazing red pepper dip that you can whip together in about 10 minutes with stuff you probably have on hand. It’s robust and unexpected. Gluten-free.
A fresh and crunchy salad – kale, cabbage and fennel – tossed with sweet cranberies and apples.
A hearty and full-flavoured vegan soup. This soup freezes well too – great to have stashed in the freezer for quick meals.
These raw lemon pound cake bites are just what you ordered. They are totally lemony and overall not that bad for you. Vegan. Gluten-free. And refind sugar free.
A spicy and healthy use for those holiday leftovers. Black beans, tomatoes and jalapenos make a healthy and hearty slowcooker meal.
This is not a typical tomato soup. Peanut butter adds a creamy and smooth texture to this soup. The flavours here are little on the spicier side, highlighting the its sweetness just perfectly.
This chocolate ricotta cake is rich, yet light. Dense, but creamy. A cheesecake made with ricotta cheese, dark chocolate and almonds. It’s gluten-free.
This Shaved Brussels Sprout and Cranberry Salad has a decidedly holiday twist with the dried cranberries and walnuts. I’ve used a very basic lemon dressing with a little honey to sweeten things up. Nothing crazy. This is easy stuff to throw together. This is one of my favourite ways to serve Brussels Sprouts — raw.
A warm, slightly sweet and vegan chili. It tastes like fall. And I know it is good for you. Filling and comforting. Perfect for taking the chill from your bones after a long fall walk.