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.

Hello Everyone! Happy Weekend! I hope that you are all enjoying the sunshine and some fresh air!
I am not sure about you but when I think of watermelon, I think of warmer weather and picnics so today I am going to show you two different watermelon recipes which would be perfect to bring to a picnic or a BBQ. Watermelon is probably my favorite fruit and it is also so versatile. I use watermelon to make a sashimi recipe (Let me know if you are interested in seeing that on the blog!) and it also goes great in a salsa or a salad like the recipes I am going to share with you. The watermelon salsa is savory with a hint of spice and the watermelon salad is refreshing and perfect for a hot day, both are also super easy to make! Keep reading for recipes! 

Watermelon Salsa:
Prep Time: 5 minutes/Marinade Time: 30 minutes/ Total Time: 35 minutes
Gluten Free/Dairy Free/Plant Based/Vegan/Dips/Snacks/Easy

Ingredients:
*1/2 a Watermelon (Diced into Bite Sized Cubes)
*1/2 a Red Bell Pepper (Diced)
*1/2 a Orange Bell Pepper (Diced)
*1/4 of a Cup of Red Onion (Thinly Sliced)
*1/2 a Jalapeno Pepper (Add More According to Spice Preference)
*Juice of 1/2 a Lime
*Bunch of Cliantro
*1/2 a tsp of Balsamic Vinegar 
*Salt to Taste
*Pepper to Taste

Directions: 
*Chop up the watermelon into bite sized pieces along with the red, orange and jalapeno peppers. Slice the red onion as thin as you can using a mandolin or a very sharp knife. Roughly chop the cilantro. 

*Place the chopped veggies and watermelon into a serving bowl. Add the lime juice, balsamic vinegar, salt and pepper. Stir to coat evenly. Place in fridge for about 30 minutes if you have the time to so the flavors can marinate for a bit before serving. Serve with tortilla chips or crackers. Enjoy! 

Watermelon Salad:
Prep Time: 5 minutes/Marinade Time: 30 minutes/Total Time: 35 minutes
Gluten Free/Dairy Free/Plant Based/Vegan/Salad/Summer/Easy

Ingredients: 
*1/2 a Watermelon
*2 Tbsp of Extra Virgin Olive Oil
*Juice of 1/2 a Lime
*Bunch of Mint
*Salt to Taste
*Pepper to Taste
*Vegan Cheese (I Used a Daiya Gouda Block) (Optional)

Directions:
*Chop up the watermelon into bite sized pieces and place into a serving bowl. Roughly chop the mint and place into bowl along with the olive oil, salt and pepper. Stir to coat evenly. Place in fridge for about 30 minutes so that it has time to marinade. 

*Once the salad has marinaded for a bit, grate the vegan cheese over the salad and stir to combine. Serve with dinner as a side or with other snacks. Enjoy! 

I hope that you have enjoyed these two watermelon recipes, they are so easy to make! These recipes while so different really go well together. The salsa is unique with the addition of balsamic vinegar but it really makes this salsa stand out! I enjoy that it is very colorful and that along with the softness of the watermelon it has a great crunch with the peppers and onion and I enjoy that it is more savory than sweet. The salad is just so refreshing with the mint and it really makes me think of summer; this dish is also more savory than sweet with the saltiness of the cheese and olive oil but it is perfect for something a little different to bring to an outdoor party. These watermelon dishes take little to no time to prep and I assure you that you will love them! 
Do you have a favorite watermelon recipe that may be a little off the cuff? Let me know in the comments below! Have a great Sunday! 
xo. 

Hi Everyone! How have your weeks been?! Spring is FINALLY here, it was the longest winter ever. I speak for a lot of people but I am definitely walking with a bit more pep in my step now that the weather is nice. Today I thought I would share a bruschetta recipe with a gluten free crostini. The great thing about bruschetta is that most of the time, it is naturally plant based.  This is such an easy recipe to make and it is delicious! Keep reading for recipe! 

Bruschetta with Gluten Free Crostini
Prep Time: 10 minutes/ Cook Time: 12 minutes/ Total Time: 22 minutes
Gluten Free/ Dairy Free/ Plant Based/ Vegan/ Appetizers/ Snacks/ Easy 

Ingredients:

Bruschetta:
*1 Package of Grape Tomatoes (Sliced into Bite Sized Bits)
*1/2 a Large Sweet Onion (Diced)
*1 Bunch of Fresh Basil (Chopped into Bite Sized Bits)
*3 Garlic Cloves (Minced)
*1 Tbsp of Balsamic Vinegar
*2 Tbsp of Olive Oil + 1 Tbsp for Cooking Onions
*1/2 tsp of Sea Salt
*1/2 tsp of Sugar

Crostini:
* 1 Udis Gluten Free Baguette 
*2 Tbsp of Olive Oil
*1 Tbsp of Garlic Powder 
*1 Tbsp of Onion Powder
*2 Tbsp of Nutritional Yeast
*1 Tbsp of Parsley
*1 Tbsp of Dill
*1 Tbsp of Basil
*1 tsp of  Sea Salt
*1/2 tsp of Pepper 

Optional: 
*Castelvetrano Olives
*Balsamic Glaze
*Fresh Basil

Directions:
*Preheat oven to 385 Fahrenheit.

*Place the diced onion into a pan over medium-high heat with a Tbsp of olive oil. Cook the onions for about 6 minutes or until the onions start to sweat and are translucent. Take off heat and set aside.

*Cut up the baguette into small pieces and place on a baking sheet lined with foil or parchment paper. Brush the baguette with olive oil. In a small Tupperware container, add the garlic powder, onion powder, nutritional yeast, parsley, dill, basil, salt and pepper. Shake to mix. Add mixture to top of the crostinis. Any leftover can be used as a seasoning (it tastes great on popcorn)! Place the baking sheet onto the top rack of the oven for 6 minutes. 

*In the meantime prepare the bruschetta by slicing the tomatoes into bite sized pieces and chopping the basil. Place into a large serving bowl, add the cooked onions to the serving bowl as well. Add in the balsamic vinegar, olive oil, salt and sugar. Mix to combine evenly. 

*Once the crostini has cooked, place onto serving board or plate. Add the bruschetta to the top of the crostini. Garnish with olives and balsamic glaze. Serve immediately.

**The bruschetta will last in the fridge for up to a week. 

I hope that you have enjoyed this recipe! Like I mentioned, it is super easy to make and is a great party idea or if you are planning on having appetizers for dinner (which I do a lot!). I have really been loving tomatoes lately and I have been eating them in salads, making myself tomato sandwiches and I have actually made this recipe a few times since shooting these pictures! Tomatoes make me think of summer and gets me excited to start growing them in a few months! 
I am curious, how are you spending your time now that the weather is warming up? Let me know in the comments below! 
​xo. 

Hey Everyone! I hope that you are all doing good and enjoying your weeks. 
I have mentioned it before but I love homemade soup, it is one of my favorite things; what you may not know is that my favorite kind is pea soup. Growing up one of my favorite things was after a large family dinner like Easter, my Auntie would take the leftover ham and make the BEST pea soup. Now that I have converted my diet, I thought I would try and make a plant based version without the ham. What really works with this soup is the sweet potato which acts as a wonderful substitute and it is difficult to tell the difference, keep reading for the recipe! 

Vegan Split Pea Soup
Prep Time: 10 minutes/ Cook Time: 1 hour/ TOTAL Time: 1 hour and 10 minutes
Gluten Free/Dairy Free/Plant Based/Vegan/Soup/Dinner

Ingredients:
*2 Cups of Split Peas
*1 Large Onion (Diced)
*2 Ribs of Celery (Chopped)
*1 Red Bell Pepper (Chopped)
*1 Yellow Bell Pepper (Chopped)
*2 Cloves of Garlic (Minced)
*1 Cup of Carrots (Chopped)
*1 Large Sweet Potato (Chopped)
*6 Cups of Vegetable Broth
*1/2 tsp of Oregano (Fresh or Dried)
*1/2 tsp of Dill (Fresh or Dried)
*1/2 tsp of Paprika
*1/2 tsp of Dried Basil
*1 Bay Leaf
*Salt to Taste
*Pepper to Taste
*Olive Oil (For Garnish)
*Coconut Yogurt (For Garnish) 

Directions:
*Start by chopping up the celery, bell peppers, carrots and sweet potato and dicing the onion. 

*In a large stock pot over medium-high heat add the onions, celery, bell peppers and carrots with a bit of the vegetable stock. Cook for around 10 minutes stirring occasionally until veggies start to soften and the onion is translucent. 

*Add in the garlic, oregano, dill, paprika and basil to the pot, stir to coat the veggies evenly. Cook for another 5 minutes stirring occasionally so the garlic does not burn.

*Pour in the vegetable broth, sweet potato, split peas and the bay leaf. Stir to combine.

*Turn down heat to medium low and simmer the soup for 45-50 minutes covered until the split peas begin to soften and pop and the sweet potato is soft enough to puncture it with a fork. Remove the bay leaf.  

*Once the soup has cooked, use an immersion blender to puree the soup, I like to leave mine a bit chunky but it is up to you how you want the consistency of your soup! If you do not have an immersion blender, a regular blender will work as well! Just make sure that your blender is able to blend up things that are hot, the one that I have does not so I need to wait for things to cool before I can use it. 

*After the soup has been blended, place into bowl and serve immediately. Enjoy! 

I hope that you have enjoyed this recipe, I have made this a few times now because it is so good! This is a thick and hearty soup and is perfect for an easy dinner or to have for lunch as leftovers as it is so easy to heat up. Like I mentioned, pea soup reminds me of growing up and the family dinners we would have when I was a kid. This soup is perfect to make in the middle of the week as there is a lot leftover for dinners or to freeze for a meal when you are in a rush. To me, this is the ultimate comfort meal and brings back great memories; I am curious, what dish or meal brings you the most comfort? Let me know in the comments below! 
xo. 

Hello Everyone. Happy Sunday! 
Today I thought I would make something a little bit different and show you this recipe for a sweet onion and red pepper relish. This is super easy to prepare and can be used for so many different things; this is great on its own as a snack with crackers or would also taste good on top of a flatbread or tacos. This is not like anything I have made before, the flavor is very unique and almost has a sweet and sour taste to it with a hint of spice. Keep reading for recipe. 

Sweet Onion and Red Pepper Relish
Prep Time: 10 minutes/ Cook Time: 20 minutes/ TOTAL TIME: 30 minutes
Gluten Free/ Dairy Free/Plant Based/Vegan/Dips/Easy

Ingredients:
*1 Large Sweet Onion
*2 Red Bell Peppers
*2 Tbsp of Olive Oil
*5 Cloves of Garlic
*1 tsp of Sea Salt
*1/2 tsp Red Pepper Flakes
*1 tsp of Dijon mustard
*1 tsp of Balsamic Vinegar
*1/2 Cup of Sugar
*1/2 Cup of White Wine Vinegar
*Dill (For Garnish)

Directions:
*Chop up your sweet onion and red pepper into small pieces

*Over medium heat, saute the sweet onion and red pepper in a saucepan with the olive oil for about 4 minutes until the onion starts to soften

*Add the garlic, salt, red pepper flakes, balsamic vinegar and mustard into the saucepan and continue sauteing stirring frequently for about 5 minutes. Reduce the heat to medium low to prevent the garlic from burning. 

*Add the sugar and the vinegar, bring to a simmer at medium-high heat and cook stirring every so often for about 10 minutes or until most of the liquid has been absorbed. 

*Let the relish cool. Place into a bowl to serve immediately or place in fridge for up to a week.  

I hope that you have enjoyed this recipe! It is something that I will be making again as I really liked the flavor, I liked that it is tangy but also a bit spicy with the red pepper flakes. This would make a great addition to a party or used as a condiment with dinner and it is also super easy to make which is nice! 
I hope that you have all had good weekends, what did you get up to? ​Let me know in the comments below!
xo. 
**I adapted this recipe from the hotforfood cookbook!

Hey Everyone! I hope that you are all having a great week! 
As many of you know, Hawaii is one of my favorite places! There is an energy in Hawaii that is unlike anywhere else I have been and there are so many things that are unique about spending time there; one of those things is poke. Traditionally a poke bowl is made up of marinaded sushi grade fish, fresh veggies and seaweed but there are so many different variations! Watermelon has become a popular substitute for fish among those that eat a plant based diet and it marinades so well that while it is not quite the same, it is so similar and tastes amazing! Keep reading for recipe. 

Watermelon Poke Bowls:

Prep Time: 15 minutes/ Time to Marinade: 30 minutes/ Total Time: 45 minutes
Gluten Free/ Dairy Free/ Plant Based/ Vegan/ Dinner

Ingredients:

Marinade:
*1 Tbsp of Gluten Free Soy Sauce or Coconut Aminos
*2 Cloves of Garlic (Minced)
*Juice of 1/2 a Lime
*2 tsp of Rice Vinegar
*1 Tbsp of Agave
*1 tsp of Sesame Oil
*1/2 tsp of Chili Flakes (Optional)

Poke Bowl:
*1/2 a Mini Watermelon (Diced into Bite Sized Cubes)
*1/2 of a Sweet Onion (Diced)
*Cucumber (Diced)
*Mango (Diced)
*Red Cabbage (Thinly Sliced)
*Water Chestnuts
*Yellow Bell Pepper (Diced)
*Green Onion (Chopped)
*Carrot (julienned) 
*Seaweed (For Garnish)
*Sesame Seeds (For Garnish)
*Macadamia Nuts (For Garnish)
*Pickled Ginger (For Garnish)
**(I have not added measurements for the veggies because it is up to you how much you want to add to your bowls) 

Directions:
*Start by cutting up your watermelon into bite sized pieces. Place the watermelon into a Ziploc bag. Dice the sweet onion finely and place in Ziploc bag as well. 

*Into a bowl add the coconut aminos, minced garlic, lime juice, rice vinegar, agave, sesame oil and chili flakes. Whisk together. Add the marinade to the Ziploc bag. Close the bag and shake to coat the watermelon and onions. Set in the fridge for at least 30 minutes to let the sauce soak into the watermelon.  

*While the watermelon is marinading, cut up the cucumber, mango, red cabbage, bell pepper, and green onion. Julienne the carrot and remove the water chestnuts from the tin.

*Once the watermelon has been marinaded, place into a serving bowl. Add the mango and veggies to the bowl. To garnish add the seaweed, macadamia nuts, pickled ginger and sesame seeds. Mix to combine. Serve immediately. 

I hope that you have enjoyed this recipe! The fun part of making a poke bowl is getting creative with whatever ingredients you want to add to it. I added what I felt like but there are plenty of other fruits and veggies that would also be awesome in this bowl like pineapple or avocado. This is an awesome recipe for the upcoming warmer months (hopefully that is sooner rather than later!!) and is so fun to make especially if you are short on time and need something quick to whip together! 
I am curious to see how you create your poke bowl, tag me on my instagram ​as I would love to see what you come up with! 
xo.