Fudgey Brownies

– 2 sweet potatoes (peeled, cubed and steamed)
– 1 cup almond flour
– 1 cup oats
– 5 medjool dates
– 5 tbsp Dutch processed cocoa
– 3 tbsp coconut oil
– 1 flax egg (1 tbsp ground flax whisked with 3 tbsp warm water and left to sit for 5 min)
– 1 tsp vanilla

Mix all ingredients in the food processor and then pour into a parchment-lined 9×13” pan and bake at 350 for 15 minutes!


Vegan Lasagna

Traditional lasagna has sauce, meat, noodles and cheese, so you’re probably thinking that there’s no way that a lasagna without meat or dairy could taste any good – think again!

I tried out this recipe with some friends who are meat and cheese lovers and it was a hit!

Try it for yourself!


  • Whole wheat oven ready lasagna noodles
  • 2 jars of good quality pasta sauce (I like PC Organics)
  • 1 tbsp extra virgin olive oil
  • 2 yellow onions
  • 2 packages of mushrooms
  • 2 large handfuls of spinach
  • 1 package extra-firm tofu
  • 1 cup of hummus
  • 1/2 cup nutritional yeast
  • 1 tsp garlic powder


  1. Preheat oven to 350 degrees fahrenheit. Chop up your onions, mushrooms and spinach and sauté with extra virgin olive oil. (Tip: I like to put everything into the food processor so it’s very finely chopped before I start cooking. This is especially helpful if you are serving this to picky eaters and you want to disguise the veggies!)
  2. While the onions, mushrooms and spinach are cooking, prepare the “tofu ricotta”. First, crumble the block of tofu, then add in hummus, nutritional yeast and garlic powder. It should have the consistency of ricotta cheese.
  3. Time to layer! In a 9×13 glass pan, layer: pasta sauce, oven ready noodles, ricotta, veggies, and repeat! Make sure your last layer is sauce that covers the noodles evenly or else you will end up with crunchy noodles on top. Sprinkle with nutritional yeast and a few pieces of chopped spinach.
  4. Cover with aluminum foil and cook for 45 minutes and then remove and cook uncovered for an additional 10 minutes. If you insert your fork into the dish, the noodles should be soft.
  5. Let sit for a few minutes before enjoying. I love preparing this dish on Sundays and then eating it for lunches or dinners throughout the week. To reheat: bake in the oven for about 10 minutes at 350.


Roasted Butternut Squash Soup


  • 2 large butternut squash
  • 2 tablespoons extra-virgin olive oil
  • 2 yellow onions
  • 2 cloves of garlic (minced)
  • 2 tablespoons fresh ginger (grated)
  • 2 containers of veggie broth (2 x 900mL)
  • 3/4 cup original unsweetened almond milk
  • 2 tablespoons maple syrup
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cayenne pepper (or more if you like a kick!)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper


  1. Preheat the oven to 400 degrees fahrenheit. Slice the squash in half lengthwise, remove the seeds, coat with olive oil and a sprinkle of salt and pepper. Place flesh down on a roasting pan and roast for approximately 30 minutes or until skin begins to brown and the squash is fork tender.
  2. Sauté the onions in a large pot over medium heat in olive oil with the ginger and garlic until the onions become translucent. Once the onions are cooked, you can turn off the heat and let them sit until your squash is ready.
  3. Once your squash is cooked, remove from oven and scoop out the squash from the skin. Add squash to the large pot along with 2 containers of veggie broth.
  4. Also add in almond milk, maple syrup, cinnamon, cayenne pepper, sea salt, ground black pepper and allow to simmer for 15 minutes.
  5. Add mixture to a high-speed blender and blend until smooth. Be sure to keep the vent open and be careful as the soup will be very hot! I like to use a ladle to transfer the soup to the blender and blend in 2 batches as this recipe makes a lot of soup!
  6. Once your soup is blended, you are ready to enjoy! It can be stored in the fridge for about a week.


Healthy Twix Bites


  • 15 medjool dates (pitted)
  • 1 bar of dark chocolate
  • ½ cup creamy peanut butter
  • Sea salt


  1. Slowly melt chocolate in the microwave. While you are waiting for chocolate to melt, scoop peanut butter into a piping bag fitted with a small circular tip.
  2. Pipe peanut butter into pitted dates, dip in melted chocolate and sprinkle lightly with sea salt.
  3. Place on baking sheet lined with parchment paper and allow to cool in the fridge for about an hour.

Pumpkin Spice Smoothie

This smoothie is so festive, yet so healthy!


  • 1 frozen banana
  • 3-4 ice cubes
  • 2-3 chunks of frozen mango
  • 2 heaping tablespoons of canned pumpkin puree
  • 1 teaspoon maple syrup
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • About 1 cup of unsweetened almond milk (fill to the top of your ingredients for best consistency)


  1. Blend and enjoy! If your smoothie is too liquid-y, add a couple more mango chunks, and if it’s too thin, add a little more almond milk.

Happy Thanksgiving!



Guilt-Free Brownies

Sweet potato brownies with avocado cacao ganache! It’s crazy how amazing these taste with such diverse ingredients. They are gluten-free, refined-sugar free and vegan – and so fudgy and delicious! Original recipe from: twistingmymelon on instagram


For the Brownies:

  • 2 sweet potatoes
  • 1 teaspoon vanilla extract
  • 10 medjool dates
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1 tablespoon melted coconut oil
  • 4 tablespoons maple syrup
  • Pinch of salt
  • 5 tablespoons cacao powder
  • 1 cup ground almonds (can be substituted for oats)
  • 1 cup oats

For the Ganache:

  • 1 mashed avocado
  • 1 tablespoon melted coconut oil
  • 2 tablespoons cacao powder
  • 1/2 teaspoon vanilla extract
  • 5 medjool dates
  • 2 tablespoons maple syrup
  • 1 tablespoon almond butter (can be substituted for peanut butter)


  1. Preheat oven to 350 degrees fahrenheit and line a baking tray with parchment paper.
  2. Steam or boil the sweet potato until soft and tender. Cut into very small pieces to make this process faster. Then, combine with dates in the food processor.
  3. Add the rest of the ingredients to the food processor and blend until very well combined. There should be no chunks, just a smooth batter!
  4. Pour batter into lined baking tray and bake for 30 minutes.
  5. While brownies are cooking, combine all ganache ingredients in food processor. There is no need to wash it in between! Place in fridge until brownies are completely cool.
  6. Spread ganache on brownies and slice into bite-size pieces.


California Sushi Bowl

This recipe makes about 4 bowls.


  • 2 cups basmati rice
  • 4 cups water
  • 1 tablespoon rice vinegar
  • 1 cup edamame
  • 2 avocados
  • 1 english cucumber (sliced)
  • 3 carrots (shredded)
  • 2 tablespoons fresh ginger (shredded) OR pickled ginger
  • 1/4 mayo (use veganaise to make this recipe vegan)
  • 1 teaspoon siracha hot sauce
  • 1 tablespoon sesame seeds
  • Soy sauce (to taste)


  1. Cook rice according to directions on package (usually 1 part rice to 2 parts water).
  2. While rice is cooking, slice the cucumber, avocado and shred the carrots and ginger. Also, mix together the mayo and hot sauce to make your spicy mayo in a ziploc baggy and cut a small hole in the corner.
  3. Once rice is cooked, add the rice vinegar and fluff with fork. Add the rice to 4 bowls and top with the rest of your ingredients.
  4. Squeeze spicy mayo over top and top with sesame seeds. Add soy sauce as needed.


Vegan Chili

Such a warm and toasty dish for a cozy autumn day.


  • 1 tablespoon extra virgin olive oil
  • 2 sweet or cooking onions
  • 3 stalks of celery
  • 2 apples
  • 1 can pinto beans
  • 1 can kidney beans
  • 1 can crushed tomatoes
  • 6 tablespoons tomato paste
  • 1 cup vegetable broth
  • 1 teaspoon cinnamon
  • 2 teaspoons cumin
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon garlic powder


  1. Heat olive oil in a pot over medium heat and add diced onions. While onions are cooking, slice celery into small pieces and add them to the pot. Then, dice up both apples and add them in as well.
  2. Once the onion, celery and apples are tender, add in tomato paste, can of crushed tomatoes (juices too) and 1 cup of vegetable broth. Cover with lid and simmer for 10-15 minutes.
  3. Add in drained and well rinsed beans and all the spices (cinnamon, cumin, cayenne pepper and garlic powder).
  4. Continue to cook on medium low heat for a few more minutes before serving.
  5. Serve with a warm multigrain bun or toast. YUM.

*This can be made ahead of time and then put in the crockpot on the “keep warm” setting.