Simple to make, healthy and nutritious, it’s a great way to create a delicious plant-based meal. Squash and kale are readily available and versatile and butternut squash peels easily. So cozy, so delicious!
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I made a version of a Reuben – this time a casserole – with Havarti and ham instead of corned beef and Swiss cheese – and it was everything I hoped it would be! I made my own Russian dressing and the whole thing was so delicious!
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Cheesy Egg Bites are an easy prep breakfast, lunch or snack recipe and great for meal planning. They are a protein rich, healthy and a versatile recipe to have on hand for breakfast meals on the run, add it to a wrap for an easy lunch or grab one for snack attacks!
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This soup is perfect to get your greens in, when leeks and zucchinis are plentiful (and affordable!) in the grocery store! It’s so simple to make and is a very satisfying, lovely, delicious tasting smooth blend that has a delicate earthy flavour.
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Similar to my Marry Me Chicken recipe, this time it’s with chickpeas, a fabulous source of plant-based protein and fiber, for a healthy, nutritious vegetarian/vegan twist that is every bit as delicious and satisfying as when made with chicken.
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Another quick breakfast recipe – this time an individual gluten free 2-minute pancake bowl! Top with your favourite pancake toppings – a pat of butter (dairy or plant-based) and a splash of maple syrup, or load it up with a tablespoon of a nut butter of choice, yogurt, chia jam, nuts, seeds, a drizzle pf honey or a splash of maple syrup!
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Thai Jasmine rice is aromatic on its own, and becomes a unique and showstopping dish when combined with coconut, cashews and lime. The options are endless as this Thai rice recipe pairs perfectly with a veggie stir fry, saucy slow cooker dishes, meats of all kinds, tofu, tempeh or soy curls in a smooth teriyaki sauce, even served with eggs for a meal on the table in less than half an hour.
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Easy to make, so flavourful and cooks in a much shorter time than a traditional stew, this Hearty Mushroom Stew is perfect and delicious when you want a slow roasted rich taste in a shorter amount of time. Mushrooms have a toothsomeness to them that makes this recipe great for the carnivores and the veg lovers at your table! And it’s even better the next day as leftovers!
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This is a recipe that was popular years ago and is becoming so again. I pulled out my old recipe card and thought my dear readers would like to have my version of this delicious recipe – where the chicken really does ‘melt in your mouth’!
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You’ll love that this recipe is easy to make - cauliflower is cooked in a rich veggie broth until tender, pureed, then cheeses are added for a delicious smooth, comforting bowl of goodness and great nutrition.
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This delicious Smashed Chickpea Spread is a delicious way to get plant-based protein and fiber into your diet! Made in just a few minutes, it is perfect served with crackers, stuffed into a pita, enveloped in a wrap or my favourite, spread on a piece of toasted multigrain bread topped with avocado and tomato slices.
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Homemade bread is healthier as it doesn’t have the preservatives that commercial breads do and it saves you money making this bread yourself vs buying an artisan style loaf at the store.
If you are new to bread making, this is a great intro bread to start you off. It’s delicious! And quick! And there is no kneading required, just easy shaping (what this means is in the directions). You’ll be a artisan bread maker in no time!
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Cabbage is a great veggie – so versatile in that it can be eaten raw, shredded in a salad, have it as the main ingredient in a slaw, added to savory stir fry’s, pasta dishes, soups… and baked as in this and other recipes! This recipe blends a roasted cabbage round with the deliciousness of marinara sauce and cheeses for a fabulous vegetarian dinner! Leftovers are great cold or reheated so great for meal prep. Serve with a side of rice and you have a fully balanced meal of protein, carbs and fat. So good!
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This savory soup is nutritious, delicious, hearty but not heavy, and best of all, it’s ready in less than a half hour. Don’t let the list of ingredients deter you from making the soup – most are herbs and pantry items you have!
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This recipe came to be when the veggie drawer in our fridge was a little too full of veggies that needed to be used up, so this simple and easy Lo Main recipe came to the rescue. Use whatever veggies you have on hand keeping the amounts in the recipe so the sauce matches the volume it has to cover and flavour in the most delicious way!
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