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Banana Oat Blender Muffins

2 bananas 2 eggs 1/2 cup greek yogurt or kefir 1/4 cup raw honey (or maple syrup)  2 cups oats (Certified Gluten Free if needed) 1 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon sea salt 1/2 cup of mini chocolate chips, berries, sliced apples or pears, nuts or seeds Cinnamon   Add all ingredients (leaving toppings out) to a blender and blend. Pour into paper lined or silicone lined muffin tins & add your toppings and a pinch of cinnamon. Bake these in a 350-degree oven for 12-15 minutes.   

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Spinach Pesto

2 bunches of basil leaves and 2 cups of spinach OR 4 cups of spinach 1/2 cup sunflower seeds 2 cloves garlic, grated or finely minced 1 teaspoon sea salt Juice of 1 lemon 1/4 cup extra virgin olive oil Toast sunflower seeds in a pan on medium heat until golden brown and fragrant. Add the basil, spinach, toasted sunflower seeds, garlic, and sea salt to a food processor. Begin to process and add lemon juice and olive oil. Feel free to add more olive oil until the mixture becomes a smooth paste. Serve with zucchini noodles, brown rice noodles or black bean pasta. Best stored in the refrigerator in a glass container with lid for up to one week....

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Crockpot Quinoa Chili

3⁄4 cup of quinoa (red or white) rinsed well 1 can of diced tomatoes 1 can of black beans drained and rinsed 1 yellow cooking onion diced 2 cloves of garlic grated or finely minced (or 2 teaspoons of garlic powder) 2 cups of chopped veggies- peppers, mushrooms, corn etc. 3 cups of vegetable broth (I have used plain water in a pinch) 2 teaspoons of chili powder 2 teaspoons of ground cumin Sea salt and ground black pepper to taste   Add all ingredients to crockpot stir and leave for 3-4 hours on high or 6-8 hours on low. Top with parmesan cheese, daiya dairy free cheese or plain greek yogurt or sour cream. The leftovers are great with...

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Quinoa Veggie Bowls with Massaged Kale

-1 cup cooked quinoa -1/2 cup sliced cucumbers -1/2 cup cooked (or canned) chickpeas -1 cup, torn & massaged kale (de-stem and tear kale and massage in a bowl with 1/4 tsp sea salt until wilted) -sea salt & pepper to taste -any additional veggies of choice Assemble your quinoa in a bowl, top with chickpeas, cucumbers, kale, and any additional veggies you wish (great time to clean out the fridge, try sliced radish, avocado, grated carrot, thinly sliced red onion, diced sweet potato, be creative). Drizzle with your favourite dressing, or try Tamari, Coconut Aminos or Balsamic Vinegar! Enjoy!  

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