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Showing posts from August, 2017

Quinoa Stuffed Acorn Squash

The leaves are starting to change colours on the trees out front of our house, which means Autumn is sneaking up on us. What better way to welcome the season, than with a delicious stuffed acorn squash!

This recipe for quinoa stuffed acorn squash is simple yet full of flavour and the perfect addition to a fall feast!

Quinoa Stuffed Acorn Squash

1 Acorn Squash
2 tsp Brown Sugar
1 Cup Quinoa
1/2 cup Raisins
1/2 tsp Cinnamon


Cut acorn squash in half and scoop out the seeds.

Sprinkle 1 tsp of brown sugar on each half of the acorn squash.

Bake at 350' for 45 minutes.

In a medium sauce pan, bring 2 cups of water to a boil.

Add quinoa, raisins and cinnamon. Stir and cover.

Let simmer for 15 minutes.

Remove from heat and fluff with a fork.

When squash is done baking, scoop quinoa mixture into each half of the squash.


Delicious Vegan Brownies

When it comes to baking, there is a lot of room for error - it's like science that you can eat! So when I conjure up a new recipe that works on the first try, I get pretty excited! 
These brownies are soft and gooey in the middle, chocolatey, delicious, and completely vegan. If it wasn't for all the sugar, I might even go so far as to say they are healthy! When I tell you to make brownies made with zucchini and applesauce, you may think I've gone off my rocker, but trust me - they may just be the best vegan brownies you've ever had...but don't take my word for it - try the recipe for yourself!

Ingredients: 2 Cups Whole Wheat Flour 1/2 Cup Cocoa Powder 1 1/2 tsp Baking Powder 1/2 Cup Sugar 1/2 Cup Brown Sugar 1 1/2 Cups Shredded Zucchini 2 Cups Almond Milk 1/2 Cup Apple Sauce 3 Tbsp Coconut Oil
In a large bowl, mix together dry ingredients.
Stir in Zucchini, Almond Milk, and Apple Sauce until the batter is all moist.
Melt Coconut Oil and mix into batter…

Vegan Coconut Curry

This Vegan Coconut Curry is delicious, and easy to make in a pinch. Perfect for a weeknight dinner.


1 Tbsp Coconut Oil

1 Onion (Diced)

2 Garlic Cloves (Diced)

3 Tbsp Curry Powder

1 Red Bell Pepper (Sliced)

1 Cup Sliced Mushrooms

1 Can Chick Peas (Drained and Rinsed)

1/2 Can Diced Tomatoes (Drained)

1 Can Coconut Milk


On high heat, add coconut oil, garlic and onions to a large pan, and cook until translucent.

Add Curry Powder and stir until onions are coated.

Add Bell Peppers, Mushrooms, Chickpeas and Tomatoes.

Cook for 3-5 Minutes, stirring occasionally.

Add Coconut Milk.

Reduce heat and let simmer for 15-20 minutes.

Serve over rice.


Hearty Portobello Mushroom Stew

I've heard it many times before: vegan's eat like rabbits. I hate to burst any bubbles, but believe it or not - eating a plant based diet doesn't mean eating salad for breakfast lunch and dinner! Here is a perfect example of a delicious, hearty meal that even the meat-eaters at your table will enjoy!
This Portobello Mushroom Stew is perfect for a cozy autumn meal, or a Sunday dinner - or cook it in the slow cooker for a easy meal while you're at work during the week! Anyway you have it, it is sure to be enjoyed by all!

Hearty Portobello Mushroom Stew
Ingredients: 2 Portobello Mushrooms (Sliced) 3 Large Carrots  1 lb Mini Yellow Potatoes 1 Onion 2 Garlic Cloves 1 tsp Dried Basil 1 tsp Dried Oregano 1 tsp Pepper 2 Cups Vegetable Broth (No Salt Added) 2 tsp Corn Starch

Add all ingredients into dutch oven, or an oven-safe pot with lid. 
Bake at 300 for 1.5 hours

Lemon Raspberry Chia Pudding

Chia Pudding is one of my go-to recipes when I'm prepping for the day ahead. There are so many variations of chia pudding that you can easily make it for breakfast, snacks or even dessert!

Chia seeds are a great source of fiber and plant-based omega-3's, which makes chia pudding the perfect morning snack!

Here is one of my favorite recipes:

Lemon Raspberry Chia Pudding


2 Tbsp Chia Seeds

1/2 Cup Almond Milk

1/4 Cup Raspberries

Zest from 1/2 Lemon

1 tsp Honey or Agave Nectar

Mix all ingredients together in a small sealable container.
Seal and refrigerate overnight

Vegan Chocolate Raspberry Muffins

I've recently switched my family to a plant based diet and wanted to try recreating my old recipes with vegan friendly ingredients. These Vegan Raspberry Chocolate Muffins were a success!

Vegan Chocolate Raspberry Muffins Recipe

1 Cup Quick Oats
1 Cup Whole Wheat Flour
3/4 Cup Raw Sugar
1/4 Cup Cocoa Powder
2 tsp Baking Powder
2 tsp Vanilla
1/3 Cup Apple Sauce
1 Cup Almond Milk
1 Cup Frozen Raspberries


In a large bowl, mix together dry ingredients.

Mix in apple sauce, vanilla and Almond Milk.

Fold Raspberries into batter.

Line muffin tins with non-stick baking cups.

With a tablespoon, fill each cup with the muffin batter.

Bake at 350' for about 20-25 minutes.

If you have tried this recipe for for Vegan Chocolate Raspberry Muffins, comment below and share the love!