Hey Everyone! It has been a while since my last blog post so lets catch up! I hope that you all had a great holiday season and that you have had a good start to the new year. I have been writing on this blog since 2014 and turned it into a food blog in January of last year;  over the past few months I have been thinking a lot about this blog and what I would like it to be going forward. I am thinking about switching things up a bit in the near future and taking it in a bit of a different direction. I will still be posting recipes but will also be incorporating other elements as well as well as a possible domain change, so keep your eyes peeled for that! 
In the meantime, I would like to get back to posting weekly and I am starting off with a recipe that I am super excited to share with you! Before I went plant based, one of my favourite things to eat was butter chicken and have wanted to make a plant based version for a while now. I made a coconut cauliflower curry a few months back but I was really interested in creating an easy and delicious vegan 'butter' sauce and I am thrilled with how this turned out. I paired it with coconut rice which really compliments the curry nicely because in my opinion coconut makes lots of dishes taste better! Keep reading for the recipe.  

Vegan 'Butter' Cauliflower Curry with Coconut Rice
Prep Time: 10 minutes/ Cook Time: 50 minutes/ TOTAL time: 1 hour 
Gluten Free/ Plant Based/ Dairy Free/ Vegan/ Dinner/ Easy 

Ingredients: 

Coconut Rice:
*2 Cups of Rice
*2 1/2 Cups of Water
*1/2 a Diced Sweet Onion (Diced) 
*1 Can of Coconut Milk
*3 Tbsp of Oil 
*1/4 Cup of Toasted Coconut Flakes
*Slice of Lime

'Butter' Cauliflower:

Sauce:
*2 3/4 Cups of Water
*1/2 Cup of Cashews (Soaked in Boiling Water for at least 30 mins)
*1 Can of Tomato Paste
*1 Tbsp of All Purpose Flour (GF if needed)
*1 Tbsp of Garam Masala
*1 tsp of Chilli Powder
*1 tsp of Ground Cumin
*1 tsp of Salt
*1 tsp of Piri Piri
*1/2 tsp of Powdered Ginger
*1/2 tsp of Smoked Paprika
*Pinch of Cayenne (Optional) 
*Liquid Sweetener (Optional) 

'Butter' Cauliflower:
*1 Head of Cauliflower (Chopped into Bite Sized Pieces) 
*1 Sweet Onion (Diced)
*4 Cloves of Garlic (Minced)
*3 Tbsp of Vegan Butter 
*Bunch of Cilantro (Garnish) 
*Chopped Cashews (Garnish)

Directions:

Coconut Rice:
*Start by soaking the rice in a strainer and running the water until it runs clear.

*In a medium frying pan over medium/high heat add the oil (I used olive) and the diced onions, stir until coated. Cook the onions for 5 to 7 minutes until they turn translucent and start to brown. Add the rice to the frying pan and cook for 2 minutes to gently toast the rice, stir frequently to avoid burning. You may also want to add a bit more oil at this step to ensure the rice does not burn. 

*Add the water to the frying pan and bring the water to a boil, reduce heat to medium/ low. Cover the pan and allow rice to cook for 15 minutes stirring occasionally to prevent rice sticking to the bottom of the pan.

*After 15 minutes, add in the can of coconut milk and cook the rice covered for an additional 15 minutes still stirring occasionally to prevent rice sticking to the bottom of the pan.

*Once the rice has cooked, add in the toasted coconut and squeeze lime juice onto the rice right before serving. Put the rice in a serving bowl along with the curry.

Vegan 'Butter' Cauliflower Curry:
* Start by heating up the vegan butter (I use the soy free Earth Balance) in a frying pan over medium/high heat and add the diced onion and minced garlic, stir to coat. Cook onions and garlic for 5-7 minutes until onions turn translucent and start to brown. Stir frequently to avoid the garlic burning. Add the cauliflower to the frying pan once the onion mixture is done, cook for another two minutes. 

*While the onion mixture is cooking, in a high speed blender add the soaked cashews, water, tomato sauce, garam masala, ground cumin, piri piri, ground ginger, smoked paprika, salt and blend until completely smooth (about a minute). 

*Add the sauce to the frying pan with the onion mixture and cauliflower, stir to coat evenly. Add flour into the sauce to help thicken. Bring the curry to a simmer, turn down to a medium/low heat and cook covered for about 15 minutes or until the cauliflower has softened. Taste the sauce and add optional cayenne (for heat) or liquid sweetener (for sweetness) until it is to your liking. 

*Add the curry to the serving bowl with the coconut rice, add the cilantro and cashews for garnish and serve immediately. Enjoy!!!

I hope that you have enjoyed this recipe as much as I did. I decided to cook this recipe for my family who have in the past been hesitant to try the recipes that I have made but I knew that this was something that they would enjoy. It was refreshing to have recipe testers and get positive feedback (if anyone in the Edmonton area is interested in being a tester for my recipes, hit me up)! 
This curry has a great flavor and is not too spicy but there is room to add more spice if you prefer it like that! Another thing I will mention is for extra protein you could also add in cooked chickpeas or lentils but I decided not to add them into this recipe. The sauce is thick and creamy and tastes just like a butter chicken you would find in a restaurant and the coconut rice really makes this curry stand out. This is a great recipe to meal prep with for lunches or dinners throughout the week as it fed 3 for dinner and there were leftovers! It is such an easy recipe to make and will be making this again soon! 
I hope that you all have good weekends! What are you getting up to? Let me know in the comments below!
xo. 

Hi Everyone! Happy Holidays! I hope that you are all enjoying the season as much as I am!
With the excitement of Christmas approaching, life has been quite busy with shopping, planning a plant based Christmas dinner, and looking forward to the new year; this time of year it can be hard to plan meals when it is easier to buy something on the go or whip something up fast. What I like to do is cook larger portions that can be used as leftovers the next day or frozen for a meal a different day. Also with Christmas approaching a lot of people are looking to clear out their fridges for space for their holiday meals and instead of getting rid of produce or turning it into a salad, making a soup with whatever veggies you have in the fridge is a great alternative especially at this time of year! I used veggies that I had on hand but you could use almost any vegetable and it would be a great addition to this soup! Keep reading for the recipe! 

Everything in the Fridge Roasted Veggie Soup
​Prep Time: 15 minutes/ Cook Time: 35 minutes/ Total Time: 50 minutes 
Gluten Free/ Dairy Free/ Plant Based/ Vegan/ Dinner/ Easy/ Soup

Ingredients:
*1/2 a Head of a Large Cauliflower (Cut into Small Florets) 
*1/2 a Head of a Large Broccoli (Cut into Small Florets)
*1 Large Sweet Potato (Cut into Small Pieces)
*1 Large Sweet Onion (Diced)
*3 Stalks of Celery (Cut into Small Pieces)
*4 Carrots (Cut into Rounds) 
*1 Parsnip (Cut into Rounds) 
*2 Cloves of Garlic (Minced)
*4 Cups of Veggie Broth (Low Sodium if trying to avoid sodium) 
*1/3 Cup of Nutritional Yeast 
*Olive Oil
*1/2 tsp of Garlic Powder
*1/2 tsp of Onion Powder
*1/2 tsp of Dried Dill
*1/2 tsp of Dried Basil
*1/2 tsp of Dried Rosemary
*1/2 tsp of Piri Piri Seasoning
*1/2 tsp of Sea Salt Plus More to Taste
*1/2 tsp of White Pepper Plus More to Taste
*Pinch of Sugar
*Dried Kale Chips (Garnish) (Optional)

Directions:
*Preheat the oven to 450 Fahrenheit

*Chop the cauliflower, broccoli, 2 of the carrots and the parsnip into small pieces. Put veggies into a large mixing bowl and toss with olive oil, salt, pepper, garlic powder, onion powder and pinch of sugar until all the veggies are coated. Place the vegetables onto a parchment lined baking sheet. Once oven is heated, place the veggies into the oven for about 30 minutes or until browned (this may take longer depending on your oven) 

*While those vegetables are roasting, chop the onion, celery and remaining carrots. Place vegges and minced garlic into a large stock pot with a tablespoon of olive oil and saute on medium high heat until the onion becomes translucent (about 5-7 minutes). Add in the dried dill, basil, rosemary, piri piri and some salt and pepper, saute for another 3 minutes. Add in the veggie stock and stir. Bring to a boil and let simmer until the veggies in the oven are done roasting (about 30 minutes).

*Once the vegetables in the oven have roasted to your liking, take them out of the oven and place them into the stock pot with the other veggies. Continue simmering soup for another 5-10 minutes. Add in the nutritional yeast. 

*Using an immersion blender (or high speed blender), blend the veggies until you have a thick soup. Add in some water if you would like your soup thinner. Taste and add in seasoning if needed. 

*Place soup into serving bowls and garnish with dried dill, piri piri and dried kale chips. Enjoy! 

I hope that you have enjoyed this recipe. The roasted veggies in this recipe really make this soup stand out and give it a little bit of a sweetness which I really enjoy in my dishes. This combination of vegetables all really worked well together but like I mentioned, this soup would also taste good with other veggies like spinach, kale, potatoes and golden beets. This soup is great for a colder day but would also be great as leftovers for lunch the next day. Soup is one of my favourite things to cook and also to eat during the long Canadian winters! 

I hope that you all have a great Christmas (or whatever you celebrate) and that you spend time with those closest to you, eat lots of great food and spend some time relaxing! This will be my last post before Christmas but I am working on a couple more personal posts which will be out before the new year and am looking forward to creating new recipe posts in the new year! Thank you so much for your continued support, kind words and helpful advice. I sound like a broken record but it really does mean so much.!
Merry Christmas Everyone!!!
xo. 

Hello Everyone! I hope that you all enjoyed your long weekends, what did you get up to? 
Today I am sharing this Marinated Asian Zucchini Salad with you, and I think that you will enjoy it as much as I did. It is so easy to make and is a great salad to have when you are in a hurry or if you want to meal prep in advance! There are lots of different veggies and textures in this salad which made it really fun to eat! One thing that I have learned in my health and diet journey is that it is important to try new things..raw zucchini is something that has always freaked me out a bit and I would only eat it cooked..if it was ever in a salad raw I would pick it out, so admittedly I was a little hesitant to create this recipe but I am thrilled that I did because this is going to be a salad I make often! Keep reading for the recipe! 

MARINATED ASIAN ZUCCHINI SALAD
Prep Time: 10 minutes/ Marinade Time: At least 30 minutes/ Total Time: 40 minutes 
Gluten Free/ Dairy Free/ Plant Based/ Vegan/ Raw/ Salad/ Easy 

Ingredients:
*2 Whole Zucchinis 
*1/2 Cup of Red Cabbage
*1/2 Cup of Julienned Carrots
*Chopped Red Pepper
*Handful of Chopped Snow Peas
*Handful of Cilantro (Garnish)
*Chopped Cashews (Garnish)
*Black Sesame Seeds (Garnish)

Marinade:
*1/2 a Cup of Olive Oil
*2 Tbsp of Sushi Vinegar
*2 Tbsp of Sesame Oil
*2 Tbsp of Coconut Aminos (or GF Soy Sauce)
*1 Tbsp of Liquid Sweetener (I used Agave) 
*1/2 tsp of Ground Ginger
*1/2 tsp of Garlic Powder
*1/2 tsp of Piri Piri
*1/2 tsp of Onion Powder
*Pinch of Dehydrated Garlic
*Pinch of Dehydrated Onion  
*Pinch of Sea Salt

Directions: 
*First spiralize the zucchini (I have a Starfrit spiralizer which I LOVE, it works so well, the cleanup is next to nothing and I would highly recommend if you are looking to purchase one yourself!) and place zucchini into a medium sized bowl. 

*Whisk together the olive oil, sushi vinegar, sesame oil, coconut aminos, liquid sweetener, ground ginger, garlic powder, piri piri, onion powder, dehydrated onion, dehydrated garlic and sea salt in a small bowl. Pour the mixture over the spiralized zucchini. Cover and let it marinade in the fridge for at least 30 minutes..the longer the better on this one, I kept mine marinading for about an hour and it was perfect but if you are in a rush, make sure that it marinades for at least 30 mins. Another option that you could do is prepare this before you go to work and take it for lunch or have it for dinner once you get home!

*Chop the red cabbage, red pepper, snow peas, cashews and cilantro then julienne the carrots (you could also do this the night before if you are planning on taking this for your lunch!).

*Once the zucchini has marinaded, place it in the bottom of a large serving bowl and add in the other veggies. Top your salad with the chopped cashews, cilantro and sesame seeds. Mix together to dress the salad. Enjoy! 

I hope that you have enjoyed this recipe! There is a salad that my Auntie makes when she is in town for summer BBQ's and Christmas Eve which I have mentioned a few times in previous posts, but I was inspired to create a new salad with a similar version of the dressing and see how it turned out..it was so worth it! I really enjoyed that the zucchini was softened with the marinade but you get a crunch with the red cabbage, peppers and snow peas! If you are looking for a quick and easy meal, I would definitely recommend trying this recipe out! If you do try it, make sure to let me know in the comments below or on my Instagram! 
Hope that you all have a great week!
xo.

Hello Everyone! It has been a minute since I last posted a recipe, life has been busy but I am excited to get back into the swing of things! One of the best things about the weather getting colder is being able to cook dishes that have a little more substance, are a bit more filling and can easily be used as leftovers the next day! Curry is one of my favourite things to eat and there is a great restaurant in Edmonton that makes an awesome vegan cauliflower curry which I wanted to make myself, but also wanted to put my own spin on it and add some more veggies to the dish. This is a fairly mild curry so there is definitely room to make it spicier depending on your preference! Keep reading for the recipe! 

COCONUT CAULIFLOWER CURRY
Prep Time: 5 minutes/ Cook Time: 30 minutes/ Total Time: 35 minutes 
Gluten Free/ Plant Based/ Dairy Free/ Vegan/ Dinner

Ingredients:
*1 Cauliflower (Chopped into bite sized pieces) 
*1 Small Sweet Onion
*1/2 a Red Bell Pepper 
*4 Cloves of Garlic (Minced)
*2 Tbsp of Fresh Ginger (Minced)
*2 Tbsp of Water (if oil free) or Coconut Oil 
*3-4 Tbsp of Red Curry Paste (Add More for Extra Spice)
*1 Can of Coconut Milk (Use Light Coconut Milk if you Prefer)
*1 tsp of Turmeric 
*1 tsp of Piri Piri Seasoning
*1 Tbsp of Liquid Sweetener (I Used Agave)
*3 Tbsp of Coconut Aminos (You Could Also Use Whatever Soy Sauce You Prefer)
*1 Can of Chickpeas (Drained and Rinsed) 

For Serving:
*Coconut Rice
*Handful of Cilantro (Garnish)
*Chopped Cashews (Garnish)
*Sesame Seeds (Garnish)
*Lime Wedge (Garnish)

Directions:
*In a large pot or skillet over medium/high, add and saute the diced onions, minced garlic and ginger with the water or coconut oil for about 5 minutes until the onion starts to soften and become translucent. Stir frequently as you do not want to burn the garlic or ginger because it is fairly easy to burn! 

*Add in the curry paste and saute for another 2-5 minutes letting the veggies soak up the paste. Add in the coconut milk, turmeric, piri piri, liquid sweetener and coconut aminos. Bring to a simmer.

*Once it has started to simmer, add in the cauliflower, red pepper and can of chickpeas, turn burner down to low. 

*Cover and let the curry slowly simmer for about 15 minutes until the cauliflower and chickpeas have softened and absorbed some of the curry. You do not want the cauliflower to be too soft as it would become mushy! It is also important that you are keeping an eye on the curry as you do not want it to be boiling, just gently simmering.

*Adjust the flavor to your preference (more curry paste for more spice, sweetener if you want it a but sweeter and coconut aminos if you would like the curry a bit saltier). 

*In a bowl, add rice, curry and garnishes and serve curry immediately, Enjoy!!

I hope that you have enjoyed this recipe! It was a lot of fun to make and I am really happy with how it turned out, it also tasted great the next day! Like I mentioned, this curry is not very spicy but did have a bit of a kick to it which I liked a lot. The flavors complimented each other nicely especially with the crunchiness of the chopped cashews and the bell pepper. I also love how colorful this curry turned out being as many of you know, I love a colorful dish! 
Going forward, I am really curious what meals you enjoy eating as the weather gets cooler, I would love to know! Let me know in the comments below! Hope everyone has a great weekend! 
xo. 

Hello Everyone! 
Birthdays have always been a time of reflection for me, I think it is important to look back on the past year(s) and think about where you were, where you are now and where you would like to be. It enables me to see how I have grown, what I need to work on and allows me to refocus on my goals. 
As I enter my 29th year and think about where I was last year at this time, I find it interesting how much I thought I knew where my life was going and how hard I was holding onto that idea in my head no matter the cost to my own happiness or to those around me and how unhealthy that was. I was in a pretty dark head space but I am so thankful for it because I've learned how important it is to be vulnerable and honest with myself and also with the people I have in my life. It also showed me how much I have to be grateful for and I continue to exercise that everyday.
This year has been very transitional and there have been a lot of changes..I moved back to Edmonton, had a career shift, became single, opened myself up to dating and have met some great (and some terrible) people, experimented with some new things, and shifted the focus on my blog to something that last year, I had no idea would become such a passion project. As much as things have changed though, there are still some constants in my life; my friends and family continue to be huge source of comfort and support and without whom I would be lost. I have said it before but will say it again, I am so lucky to have such a great group of people in my life, some who I see daily and others who I do not need to see all the time but when we do see each other I can be myself and know that they will always be there; I appreciate you all so much!
As far as going forward, this year I have gotten a far better grasp on some of the things I would like to accomplish and what I need in my life both professionally and personally. I am much more confident in what I want and where I am going and am looking forward to seeing where the next year takes me!
Finally, I would just briefly like to say thank you for reading my blog whether this is the first post you are reading or you have been here since day one, it means so much to me to get feedback in person or through social media and it is the greatest gift to have such amazing readers whether I know you in real life or not. 
Cheers to another year in the books!
xo. 

Hey Everyone! I hope that you have all been enjoying your summer! What have you gotten up to?  I mentioned in my last post that one of my goals with writing this blog is to make healthier versions of "junk food" and show that it does not have to taste bad.. whether you have dietary restrictions like I do, are plant based or are just looking for healthier recipes it is important to me to show a different side of "healthy eating". With that being said, I think that there is something so nice about a fresh, healthy salad! There were so many different flavors and textures in this salad which made it really interesting and one of my favorite salads that I made over the summer! Keep reading for the recipe! 

Kale Salad with Crispy Chickpeas and Coconut Bacon
​Prep Time: 15 minutes/Cook Time: 15 minutes/TOTAL TIME: 30 minutes
Gluten Free/Dairy Free/Plant Based/Vegan/Salad/Healthy

Ingredients:

Lemon Tahini Dressing:
*2 Tbsp of Tahini
*2 Tbsp of Olive Oil
*1 Tbsp of Coconut Aminos (or GF Soy Sauce)
*Lemon Juice (and Zest) of One Lemon
*2 Cloves of Garlic (Minced)
*2 tsp of Ginger (Minced)
*Dash of Liquid Sweetener 
*Salt to Taste
*Pepper to Taste

Salad:
*1 Can of Chickpeas
*1 Cup of Unsweetened Coconut Flakes
*2 Tbsp of Coconut Aminos (or GF Soy Sauce)
*2 Tbsp of Sesame Oil
*1/4 tsp of Piri Piri
*Kale
*Broccoli
*Purple Cabbage
*Parsley
*Cilantro
*Grapefruit
*Avocado 

Directions:
*Preheat oven to 425 Fahrenheit 

​*Take the chickpeas out of the can and lay them to dry on some paper towel.  Once they have dried, place them on a parchment lined baking sheet along with the coconut flakes. In a small mixing bowl, whisk together the coconut aminos, sesame oil and piri piri seasoning. Pour mixture over the chickpeas and coconut and mix together with your hands to coat evenly. Bake for 10 minutes until the chickpeas and coconut start to brown, stir and then bake for another 5 to 7 minutes until the chickpeas are crispy. 

*Chop up the kale and place it into a large salad bowl. With a tablespoon of olive oil, massage the kale thoroughly. This is an important step as it really helps with reducing the bitterness of the kale and it makes your salad a little less rough. Set kale aside to marinade. 

*While the chickpeas and coconut are baking, chop up your broccoli, cabbage, parsley, cilantro, grapefruit and avocado and place in the salad bowl with the kale. I did not include measurements with the veggies as I think it is up to you how much salad you want! 

*In a salad dressing container, add the tahini, olive oil, coconut aminos, lemon zest and juice, minced garlic, minced ginger, liquid sweetener, salt and pepper along with a tablespoon of hot water. Shake to mix. Depending on the consistency of the dressing, you may want to add another tablespoon of water but it is up to you how thin or thick you prefer the dressing! 

*Once the chickpea/coconut mixture has finished baking, allow to cool for 5 minutes before adding it to the salad

*Add all the ingredients to the salad bowl, mix together and serve immediately. Enjoy!

I hope that you have enjoyed this recipe, it was a lot of fun to make. Like I mentioned, there are lots of different flavor combinations in this salad which make it really unique. I really enjoyed the crunchiness of the broccoli and cabbage paired with the tartness of the grapefruit and the dressing. This salad would go great with my Roasted Cauliflower Salad with Maple Balsamic Dressing​ to bring to an end of summer BBQ or to pack for lunches (just make sure you pack the dressing separately and put on once ready to eat). 
I am curious what you guys want to see me make, leave me a comment and let me know!
Hope you all have a great week!
xo. 

Hello Everyone! I hope that you are all having good weeks and that summer is treating you well! It has been HOT here which has been wonderful and also a bit unusual for Edmonton. Being back in Edmonton for the summer after living in Calgary has been awesome and I am looking forward to the upcoming festivals!
Today,I am sharing this delicious sweet potato fry recipe with miso gravy. It is the perfect combination of savory with the gravy and sweet with the yams. It is also a super easy recipe to make and there is not much cleanup which is also good if you are not a lover of washing the dishes (like me, lol). This is a perfect weeknight meal and is a healthier alternative to other fry recipes as they are baked and not fried! Keep reading for the recipe. 

Sweet Potato Fries with Miso Gravy

Prep Time: 10 minutes/Cook Time: 35 minutes/Total Time: 45 minutes
Gluten Free/ Dairy Free/ Plant Based/ Vegan/ Appetizer/ Dinner/ Easy 

Ingredients:
*2 Large Sweet Potatoes
*1 1/2 Tbsp of Olive Oil
*2 tsp of Piri Piri
*1 tsp of Onion Powder
*3 Cloves of Garlic (Peeled and lightly smashed with a knife) 
*2 Green Onions
*Salt to Taste
*Pepper to Taste
*Sesame Seeds for Garnish 

Miso Gravy
*1/2 Cup + 2 Tbsp of LOW Sodium Vegetable Stock (I used regular sodium the when I made it and found it delicious but a bit too salty for my liking..if you like really salty then stick with the regular!) 
*1 Tbsp of Fresh Thyme 
*1 Tbsp of Liquid Sweetener (I use agave, but maple syrup or honey if not vegan work as well)
*1 tsp of Sriracha
*1 Tbsp of Olive Oil
*1 tsp of Balsamic Vinegar
*2 tsp of White or Red Miso Paste (I could only find a red miso paste that had a gluten free label on it.) 
*1 Tbsp of Gluten Free Flour
*Salt to Taste
*Pepper to Taste

Directions: 
*Preheat oven to 400 degrees Fahrenheit

*Cut the sweet potatoes into fries and place them onto a parchment lined baking sheet. Drizzle the olive oil and add the Piri Piri, onion powder, salt and pepper to the fries. Mix to coat evenly. Add the peeled and sightly smashed garlic to the pan as well. Bake for 20 minutes. Take the fries out of the oven and remove the garlic from the pan, flip the sweet potatoes and put back into the oven for another 15 to 20 minutes or until they are slightly charred and a bit crunchy. Remove from the oven and set aside to cool for a few minutes. 

*Once you take the garlic out of the oven and the sweet potatoes are back in the oven for the second time, start working on the gravy. Start by chopping up the roasted garlic into little pieces and placing them into a medium saucepan. Add in the vegetable stock, thyme, Sriracha, agave, olive oil and balsamic vinegar. Bring to a light boil on low heat. In a separate bowl, whisk together the 2 tablespoons of veggie stock, the miso paste and the gluten free flour. There should be no lumps and if there is, add in a small amount of veggie stock until it is a smooth and creamy consistency. Add in the miso mixture to the saucepan and whisk to combine. Bring to a light boil again and cook for around 4 minutes until the gravy starts to thicken. Once the gravy is thick enough, take off the heat to avoid burning.

*After the sweet potato fries and the gravy are cooked, place the sweet potatoes onto a plate and add the gravy to the top of the fries. Add the green onions and sesame seeds for the garnish. Serve immediately and enjoy!   

I hope that you have enjoyed this recipe! Like I said these are a healthier alternative and would be great for kids to enjoy! It is similar to a poutine without the cheese and extra calories; the miso gravy is a bit different but it gives this dish a really unique taste! These would be great with my roasted veggie salad  or my asparagus and edamame salad! This is the perfect summer meal and is something that I will be making again very soon! Also this gravy is something that I will be making for the holidays which excites me as I really enjoy it and I am not a huge fan of the gluten free packaged gravy! Look at me already talking about the holidays in the middle of a heatwave! Haha. 
What are your summer plans this year? Let me know in the comments below!
xo. 

Hey Everyone! 
Hope that all you all had great long weekends! Mine was pretty relaxed, I spent Canada Day with my best friend watching movies and eating a bunch of dips. One of the dips I made was this caramelized onion chip dip which is plant based but tastes exactly like the Ruffles onion dip! I say this all the time, but dips are my favorite thing to make and this dip is seriously so good! This dip is made for dipping with chips but veggies go great with this too and the dip itself would be delicious on a sandwich or a burger; you could even thin it out with almond milk or more water and make it into a salad dressing! I am excited to share this recipe with you, keep reading for the recipe.

CARAMELIZED ONION CHIP DIP
Prep Time: 5 minutes/Cook Time: 30 minutes/ TOTAL TIME: 35 minutes
Gluten Free/Dairy Free/Plant Based/Vegan/Dips/Snacks/Easy

Ingredients:
*2 Large Sweet Onions
*2 Tbsp of Olive Oil
*1 Tbsp of Liquid Sweetener (I use agave)  
*1 tsp of Balsamic Glaze 
*Salt to taste

*1 1/2 Cups of Unsalted Cashews (Soaked for a minimum of 1 hour)
*1/2 Cup of Water (Plus more to thin depending on desired consistency)
*1 Tsp of Lemon Juice 
*3/4 Cups of Vegan Mayo
*1/2 tsp of Garlic Powder
*1/2 tsp of White Pepper
*1/2 tsp of Apple Cider Vinegar
*1/4 tsp of Sea Salt 

Directions: 
*Soak the cashews in boiling water for at least 1 hour, like I have said many times though the longer you soak them the easier they are to blend and the creamier the dip will turn out! Set aside to soak. 

*Roughly dice the onions into pieces.

*In a non-stick frying pan heat up the olive oil and add the onions to the pan. On low/medium heat cook the onions for about 25 minutes with salt and a tiny bit of sugar. Stir occasionally. In the last 5 minutes, add the liquid sweetener and the balsamic glaze. Stir to combine. Cook until onions have browned and are starting to get a bit crispy. 

*While the onions are cooking add the vegan mayo, the soaked cashews, water, lemon juice, garlic powder, white pepper, apple cider vinegar and sea salt to a high speed blender and blend on high for a minute until combined and the cashews are blended in. If you want a thinner consistency, add a Tbsp of water at a time until you get the consistency that suits you.  

*Once the onions are cooked and the dip has been blended add in most of the caramelized onions into the blender (saving some for serving on top) and pulse them through the dip. It doesn't have to be completely blended but again it totally depends on the consistency that suits you. 

*Put dip into serving bowl and serve with Ruffles plain chips or veggies. Enjoy! 

I hope that you have enjoyed this recipe, this was the most fun to make. I had tried a different version of this dip and it wasn't what I wanted it to be so when I made this one, I tweaked the recipe and the process and I am so happy that I waited and tried something a bit different because I am so pleased with how this turned out!  This dip would go great with my roasted carrot and parsnip hummus or with the burger I made using Big Mountain Foods veggie burger (Instagram photo here). This dip is quite sweet because of the caramelized onions but to me, it is also savory with the cashews and the saltiness of the chips evens it out really well! 
Let me know if you try this recipe and let me know what you think! Also what did you get up to over the long weekend?! Let me know in the comments below! 
xo. 

Hello Everyone! I hope that you all had a great weekend and that you all got out and enjoyed the sun, we have been so lucky with this weather and we have to be grateful for it while we have it! 
When I was a kid, our family would spend our summers in Victoria with our cousins and we would go to this Greek restaurant called Eugene's which had these amazing fried zucchini sticks that I would order every time that we would go. Of course now I wouldn't be able to eat them with my dietary restrictions so I started thinking of a gluten free version and over the weekend I decided to make my own! I decided to bake the zucchini fries which is also a great alternative to regular fries if you are looking to try something a little bit different! These are a perfect appetizer to have before dinner and would go great with my cauliflower wings. They are so flavorful and have the perfect crunch to them, keep reading for the recipe! 

Zucchini Fries
Prep Time: 5 minutes/Cook Time: 50 minutes/Total Time: 55 minutes
Gluten Free/Dairy Free/Plant Based/Vegan/Party Food/Snacks/Appetizer

Ingredients:
*2 Large Zucchinis 
*1/2 a Cup of Non-Dairy Milk (I used Almond)
*1/4 Cup of Almond Flour 
*1/4 Cup of Nutritional Yeast
*1/4 tsp of Garlic Powder
*1/4 tsp of Onion Powder
*1/4 tsp of Piri Piri Seasoning
*1/4 tsp of White Pepper
*1/4 tsp of Sea Salt 

Directions:
*Preheat the oven to 350 degrees Fahrenheit

​*Cut the ends off the zucchinis and then cut the zucchinis in half. Slice the zucchinis into fries and set aside.

*In a mixing bowl add the milk, set aside. In a different bowl add the almond flour, nutritional yeast, garlic powder, onion powder, piri piri seasoning, white pepper and sea salt. Stir to combine. Set aside. 

*Individually take a zucchini fry and dip it into the milk, then place it into the other bowl with the dry ingredients and coat the zucchini with the mixture. Place onto a parchment lined baking sheet. Continue the process until all the zucchini has been coated and put onto the baking sheet.

*Place the zucchini into the oven and bake for 25 minutes. Take them out and flip them over. Bake for another 20 to 25 minutes until the coating is a golden brown and noticeably crispy. Take out of the oven and allow to cool for a few minutes.

*Place zucchini fries onto a plate and serve with ranch dipping sauce (recipe here), barbecue sauce or ketchup. Enjoy!   

I hope that you have enjoyed this recipe. I was really impressed by how these turned out and will be making them again in the future! They are quite similar to the onion rings that I have made (recipe here) but these are different because the piri piri really gives them a unique taste and the almond flour gives it a different texture which I actually liked quite a bit! These really do bring me back to being a kid and all the great memories spending the summers on the beach with my family. I am curious, what recipe or food reminds you of a time you were growing up? Let me know in the comments below! Hope you all have great weeks!!
​xo. 

Hello Everyone! I hope that you are all doing good! It has been a bit since I last posted a recipe but things have been really busy with work and life in general! I have a bunch of recipes that I have shot but just haven't had the chance to write them out, hopefully now that things are a little less hectic I can be back to a normal posting schedule! Today I am going to share another hummus recipe (Roasted Carrot and Parsnip Hummus Recipe here) but I have to say that this is the best hummus I have made in my opinion! It is smokey and cheesy and so good! Keep reading for recipe!   

Cheezy Hummus
Total Time to Make: 5 minutes
Gluten Free/Dairy Free/Vegan/Plant Based/Dips/Hummus/Easy/Party Food

Ingredients:
*3/4 Cup of Cashews (Soaked in hot water for at least an hour)
*1/2 Cup of Veggie Broth 
*2 Garlic Cloves
*Juice of Half a Lemon
*1/2 Cup of Nutritional Yeast
*1 Can of Cooked Chickpeas
*2 Tbsp of Tahini
*1 tsp of Sea Salt
*4-5 Drops of Liquid Smoke
*Fresh or Dried Herbs of Choice (I used basil, dill, parsley, oregano and ground white pepper) (use as much or as little as you want) 

Directions: 
*Soak the cashews for at least one hour before preparing the hummus, the longer the better though as you want the cashews to blend well. 

*In a high speed blender or food processor place the cashews, veggie broth, garlic, lemon juice, nutritional yeast, chickpeas, tahini salt, liquid smoke and dried herbs. Blend until smooth. 

*Place in a bowl and serve immediately  with gluten free crackers, gluten free pita or veggies. Enjoy!

As I mentioned, this is my favorite hummus recipe that I have made so far. I feel like the smokiness makes this dip unique and it should come as no surprise that anything that tastes cheezy, I am down to eat! The cashews add a creaminess that I have not really tasted in a hummus before and with the tahini it is really a winning combination. This dip tastes great with veggies and crackers but tortilla chips or pita would also taste great! This dip would be perfect to bring to a barbecue or a party and would pair great with my Roasted Red Pepper Dip. 
It is hard to believe that we are already into June and that summer is fast approaching! I am curious what you all have planned for the summer. Let me know in the comments below! 
xo.