Simple and so tasty, these “steaks” are a great vegetarian main alternative in the summer months. You can easily make them in the oven if you prefer, just roast them until they’re tender at 400F or so.
These tiny holiday tarts provide the perfect balance of sweetness & spice and the convenience of a make-ahead, freezable gingerbread crust. When you’re ready to party, just pull them out of the freezer, and whip up your mousse in the blender.
Sometimes you just need something sweet – STAT! When that craving strikes, I whip up these Peanut Butter & Honey Bars. I promise, these unbelievably delicious & easy no-bake treats do have a few redeeming “healthy qualities”
I have to admit, Maritime Hodgepodge, traditionally made with lots of butter and heavy cream, was never a summer staple in my house growing up. But since returning to Nova Scotia, I’ve been served it on a number of occasions, and have also had a few requests recently to come up with a healthier version.
My most-popular salad dressing, this might just single-handedly change the way you feel about salad! Dairy-free, this dressing is tangy and creamy and frankly, slightly addictive.
My April Newsletter is out. Click here to see my best “un-boring” breakfast ideas along with my newest recipe for these delicious Banana Chocolate Chia Breakfast Cookies!
This makes a perfect weekend brunch or lunch, and it just so happens to be gluten and dairy-free! The sauce whips up in 3 minutes in a food processor or good blender, and if you have leftover rice you can throw the rest together in about 5 minutes.
These whole grain biscuits are just a wee bit sweet and a whole lot tasty. They whip up in just a few minutes and make a perfect side to any meal. Keep them vegan by using non-dairy milk.
Today’s Lunchbox: Lemon Basil Tomato Soup (recipe on blog, here: easy and delish, one of my most popular recipes), homemade Sweet P Biscuit (100% whole grain, recipe will be up on blog this week), strawberries, hard boiled egg and a Grizzly Paw from the freezer (p. 124 of my cookbook, Real Food for Real Families).
This lunchbox contains a favourite treat in my house, a “Suntella” and sliced strawberry sandwich. The Suntella is a school-safe, healthier version of Nutella that you can quickly whip up at home from basic ingredients, including sunflower seed butter, cocoa, honey. The recipe can be found at p. 44 of my cookbook, Real Food for Real Families. Along with the sandwich, I’ve added a local pear and some sliced raw veggies to round out the lunchbox.
Simple family-friendly comfort food, this recipe is perfect for a Monday evening. Use up your leftover veggies and pasta from weekend, and start your week off with a healthy soup packed with protein, fibre, vitamins and minerals. Tip: If you are pre-cooking pasta to add to this soup at the end, cook it just until it’s tender, as it will cook a little more in the hot soup after you add it.
It’s one of the easiest things to do and the results are so worth it. I especially love making this thicker almond cream because it’s so delicious in my morning coffee.
Damn. This one is GOOD. And it’s sugar and dairy-free? What?? Cut up your ripe bananas before they brown and throw them in the freezer in a container. If you have pre-frozen bananas, you can whip this up in 5 minutes. The kids and the thirteen year-old babysitter all agreed this was the bomb.
If you’ve been told that you or your child are allergic or sensitive to dairy and are trying to avoid it as a result, don’t panic! I often hear from parents who are worried about their ability to get their kids the calcium they need without milk, but the truth is we don’t need “three … Continue reading living dairy-free: simple tips
This healthier vegan version of scalloped potatoes is lower in fat and equally yummy. My son has been begging me to buy the prepackaged scalloped potato mixture he’s had at his grandma’s a few times, so I had to figure out a healthier, whole foods based version. Here it is: it got a thumbs up … Continue reading healthy scalloped potatoes (vegan and yum!)