Apple, cranberry, pomegranate, pecan, maple... See me coming? This delicious salad sounds to me like the perfect side dish or potluck salad for this year's Thanksgiving table. It's very good on it's own, in fact we eat it as an everyday meal. This recipe is nutritious, hearty and super easy to assemble. But it can also be served as a side dish with your savory Thanksgiving meal (or your Christmas meal! The countdown has definitely started in our house!) to add that little sweet touch to your menu.
Hello friends! How have you been? Awesome, I hope.
I'm back from a road trip around South California. Wow! Grand Canyon and Death Valley were both breathtaking. I don't know if it's all the time I had for myself during the long-hour drives or the ridiculous amount of pasta and pizza I had during these few days in the desert (yeah... cowboys and a meatless diet don't go very well together...) but my inspiration is back and I'm super happy that I can finally share this incredible recipe with you: these delicious apple, almond & salted caramel shortbread crumble bars.
This "Black forest in a jar" is a chocolate chia pudding, layered with a homemade cherry chia jam and topped with coconut whip, shaved dark chocolate, sliced almonds and fresh cherries. It sure sounds like a dessert to me... and I've served it as a dessert in the past, but since this chia pudding is not too sweet, we enjoy this recipe in the morning as well.
The cherry chia jam is adapted from my Strawberry chia jam. I love chia fruit jams because they take only a few minutes to cook and don't require any "jam maker" skill at all! If you can't find good affordable cherries, you can use frozen cherries without a problem! It's also a good way to enjoy this fruit all year long!
This "black forest overnight oats" was adapted from my Matcha overnight oats recipe by adding raw cacao powder instead of matcha tea powder. I served these soaked oats with coconut yogurt (or you can use sheep's yogurt), fresh cherries (or unsulfuried dried cherries), shredded coconut, cacao nibs and bee pollen. It might be one of my favourite overnight oat recipe (and I tried a lot of them!). This breakfast is just slightly sweeten with mashed bananas, decadent enough and as all the flavours that remind me of the famous black forest cake!
I wanted to share this recipe for a long time because it's one of our favorite healthy go-to breakfast. When I was experimenting with this recipe, I was looking for the perfect sweetness (obviously I didn't want it to be too sweet so we could eat it in the morning) and texture (not sticky or too thick) and thankfully I think I got it right! But feel free to play around with the recipe if the balance (sweetness) isn't right for you. I've said it before, our family doesn't have a very sweet tooth.
I'm excited to share this super moist plum "upside down" yogurt cake recipe. It's one of my favorite cake in the world! This cake is perfect for afternoon tea, snack time or as a light dessert after a heavy meal. The texture reminds me of a cheesecake and the fruits are infused with a slight touch of ginger. This recipe includes yogurt (note that you can use dairy-free yogurt if you're intolerant or allergic) and eggs but is completely gluten-free since the base ingredients for this cake are almond meal and a small amount of gluten-free flour. I like to use amaranth flour in this cake because this Aztec "pseudo-cereal" is a little powerhouse : it's naturally gluten-free, a good source of high quality protein, magnesium, iron, fiber and calcium. Amaranth flour has a nutty taste that can be strong and bitter, but mixed with other flours as I do in this recipe, it's delicious! You can also use millet, buckwheat, spelt or whole wheat flour if you want.
I can't believe I waited 32 years to taste my very first passion fruit. I mean... I had some passion fruit juice blends or desserts before, but never tasted the whole fruit. I think it might be the most delicious fruit in the world! The flavour is so delicious, fun and exotic... Kind of hard to describe. When I was a kid, I hated candies and sweet desserts... But I couldn't resist sour candies ! Well... These sour and crunchy passion fruit seeds reminded me of those candies! Felt like a kid again :)
Also know as grenadilla or "lilikoi", passion fruit is a tropical fruit that contains crunchy edible seeds and sour juice. And the passion fruit flower is so beautiful! You want to pick the ones that are sweet and ripe enough, meaning you should choose those who are slightly wrinkled and that have a deep purple color. You can also shake the fruit. If it feels like there is a lot of liquid inside, it also means there should be a lot of delicious seeds to eat.
I've never been a big fan of the "steaming hot and covered in butter" corn on the cob. Until I tasted a grilled corn! Nothing says summer quite like grilled corn on the cob. This recipe is highly inspired by one of my favorite healthy food chain, the Veggie Grill . They have a seasonal menu and this summer, they are serving a "Chargrilled Street Corn", which is basically a grilled sweet corn topped with southwestern mayo, soy parmesan and cilantro.
Roasting the corn after boiling it adds a smoky flavor, perfect for the grilling season. Served with fresh lime juice, fresh cilantro and a Sriracha mayo, this side dish will become the star of your barbecue!
Hibiscus flower is Hawaii's beautiful state flower. It's those large flowers traditionally worn by Hawaiian (and Tahitian) girls. Since my new obsession is to include edible flowers in my recipes as much as I can, I had to find a way to use the dried Hibiscus flowers I bought at a few months ago at my local Whole Foods Market.
Gazpacho is a Spanish cold soup traditionally made with bread, tomato, cucumber, bell pepper, onion, garlic, olive oil, wine vinegar and topped with fresh bell peppers, diced tomatoes and cucumber (or any other fresh ingredient). This soup is adaptable (the variations are endless!) and perfect for hot summer days... or when you just don't feel like putting your apron on and spending a lot of time in the kitchen (in front of a burning-hot oven!). The kids and I love to throw whatever vegetables (or fruits!) we have on hand in our high speed blender (aka our ten-year-old-almost-dead-Vitamix!) to make cold soups!
This vegan coconut panna cotta is gluten free, dairy-free, soy free, and is the perfect quick dessert! It only takes a few minutes to make and requires only four ingredients! My favorite way to enjoy this dessert is to serve it with my strawberry chia jam. I also like to use a few other toppings, which probably makes it one of my most versatile dessert. Remember when I posted this vegan pumpkin panna cotta topped with coconut whipped cream, caramel and candied pecans last fall ?
Hello! I know, I know, I’ve been very quiet for the last couple of weeks!
The thing is... I was traveling to my hometown, Montreal, alone with my two energetic kids. Needless to say I was asleep at 9pm every day! Plus I almost never had access to a computer. Yeah... I broke my Mac screen for the second time (no comment...) and had no time to repair it before leaving so I left a computer loaded with draft recipes waiting to be posted... Arghh, how frustrating! So, I apologize for the lack of blog activity.
Enough said, I'm back and I have a lot of great recipes to share!
Açai bowls are so freaking good! Oh my goodness!!! As I explained in one of my previous post (Blueberry, acai & coconut paletas), an açai bowl is like a frozen yogurt/sorbet/thick smoothie topped with granola, fresh fruit, coconut flakes and other healthy garnishes. The small purple berries are full of antioxidants, omega fatty acids, fiber, minerals and other incredibly powerful nutrients, making this bowl the post-workout treat or the perfect breakfast.
This pasta dish is a hearty meal that uses lentils as the main protein (instead of the traditional bolognese meat). Wether you're looking for a delicious and satisfying vegetarian pasta sauce or if you want to replace your traditional bolognese spaghetti sauce with a plant-based version on your "meatless Monday", this is the perfect recipe! In fact, I would classify it as the "perfect transitional recipe", meaning that it is the kind of recipe you want to introduce to your skeptic omnivore family member that thinks a meal without meat is simply not a meal ! I'm pretty sure no one will miss it in this recipe!
Fresh cherries might not be the most affordable fruit, but they sure are worth every penny! They are SO fresh and juicy at this period of the year! The first thing that "popped" into my head when I bought my first bag of organic cherries at my local farmer's market is a black forest cake. Not that I ever particularly enjoyed this cake... It's usually made with cherry pie filling (most brands are made with sugar, high fructose corn syrup, preservatives, artificial colours and other ingredients I can't even name), white flour and refined sugar... But I kind of liked the idea of the combo "chocolate and cherry"!
My three breakfasts are all vegan, refined-sugar free, rich, satisfying and incredibly nutritious!
Roasted chickpeas are great as a snack, but also in recipes, especially to replace "bread croutons" or when I want to add crunchiness to my dishes. I particularly love to top my salads with spicy roasted chickpeas. This time, I made a butter lettuce salad with fresh tomatoes, avocados, herbs, radish slices, spicy chickpeas and a vegan ranch dressing. Very easy to assemble and honestly... it was a killer lunch!
If you haven't tasted roasted chickpeas yet, this recipe might be a revelation for you (it was for my family just a few months ago)! It's actually one of my kids favourite snack. When we do a "special movie night", my son will often choose to munch on this healthy treat over homemade popcorn... It's also the perfect grab-and-go snack for an outdoor trek. These crunchy little guys are TERRIBLY addictive!
HAPPY SUNDAY!!
I'm very excited! The Nutrition Mama has invited me to do a guest post over on her blog! Chelsea and I connected via the blogosphere and I was thrilled when she asked me to be part of her series called "Mama Monday" where she introduces her readers to moms from all over the world that are passionate about feeding their families healthy and nutritious food. If you have a child that tends to be very picky or if you're planning to raise your baby in a healthy environment, be sure to head over to her blog! I'm sharing my very best granola bar, as well as my professional and personal mama tips for getting kids to eat a wide range of healthy foods.
I'm a girl who likes challenges, and this recipe was definitely a challenge! Kids LOVE finger food! For this special kids week, I wanted to find a tofu "nuggets" recipe that tasted almost like chick'n. I was looking for the best breaded tofu recipe so... I did another little battle in the kitchen! Hubby was desperate to see all the piles of dishes to wash... but he forgot everything when he took a bite of my winner recipe! He said and I quote : "Some people aren't going to like it because it tastes too much like real chicken! Those are the best tofu nuggets I've ever had!". Woot woot!
For this special kids week, my son specifically ask me if I was going to share and I quote : his favourite-muffins-in-the-entire-world! So here it is, my incredible banana & chocolate spelt muffin recipe!
Sprouted spelt flour is the only flour that is not "gluten-free" that I have in my pantry. You can buy it in natural food stores (like Whole Foods Market) or online. It's pricy, but when this ancient grain is sprouted, it increases its nutrient content and digestibility. For this muffin recipe, you can also use regular spelt flour (or even whole wheat flour) if you can't find it near you.
So, what do the best-muffin-in-the-entire-world taste? Well, well... They are chewy gooey, moist, not too sweet, wholesome and have this inviting banana flavour that kids (and adults!) like so much.
Popsicles (or "paletas") can be a great nutritious and fun snack if they are made with wholesome ingredients. These refined-sugar, dairy-free and vegan "blueberry bliss" popsicles are made with fresh blueberries, açai puree, maple syrup and coconut milk.
Açai is a superfood that is grown in South America (Brazil) known for its nutritional value. The small berries are loaded with powerful antioxidants, monounsaturated and polyunsaturated fatty acids as well as essentiel amino acids.
Neon orange. Yellow #5 and Yellow #6. Sounds familiar? No, those are not Crayola colours. Those are the colorants responsible for the famous mac and cheese bright and artificial orange colour.
It's now well known that food dyes may have potential health effects on kids like increasing hyperactivity symptoms or allergic-type reactions. Well well... did you know Kraft Foods just announced that their iconic blue box original mac and cheese will be made without artificial preservatives or synthetic colours starting January 2016. Even if the famous mac and cheese won't glow in the dark anymore, I believed it will still remain very high in sodium and saturated fats... and not a very nutritious meal for kids.
To find the best vegan mac & cheese on earth... and the one that would taste and look the most like the original, I did a vegan mac and cheese battle!
HAPPY MONDAY!!
I'm very excited! Today's the first day of my special kids week where I'll be sharing one healthy, whole food and kid-friendly recipe each day! Be sure to follow me all through the week, since I'm going to share my kids favourites recipes! You sure don't want to miss my best vegan mac & cheese ;)
This smoothie is a classic strawberry and banana smoothie with a healthy twist.
This week I'm sharing these flavourful and vibrant beet "patties". In my opinion, what makes them beyond delicious and different is the addition of fresh dill that pairs perfectly with the earthy flavour of the beets. I have to say that dill is by far my favorite herb; unfortunately I don’t use it nearly enough in my recipes! Well, in this recipe, dill and beets sure are the real stars!
The very first time I served a crepes cake, it was a total hit! People never get tired of it! I even heard : "How come I never thought about this! It's genius"!
It is pretty genius indeed! The person who invented this dish resolved a very crucial problem : if you're the one in charge of making the crepes on a brunch, you'll probably have to spend the entire morning in the kitchen instead of talking and enjoying the company of your guests. That's exactly what I like the most about this idea. You simply have to prepare your crepes in advance and assemble the cake with your favorite garnishes and... Voilà! The perfect recipe for a brunch (or dessert)! It's also a very good morning potluck recipe that you can bring over.
Have you tried strawberry chia jam? It's delicious, super easy to make and not to mention it's an healthy alternative to the store-bought, refined sugar filled jams you can find in all groceries.
This carrot cake is a healthier version of our family "classic" carrot cake and it was on our Easter brunch table last weekend.
My grandma used to do her famous carrot cake on every Christmas Eve. Her version had everything of an "old-school" cake, super sweet, moist and decorated with a bright green frosting. My mom now has its own gluten-free version (with an all-purpose gluten-free flour) with a cream cheese lime frosting. She bakes this incredible cake every single time we visit her (or for our birthdays!).
I must tell you that the original recipe has its own little story... that now became a legend among our family.
My husband and I have been together for more than ten years (!). That means he knows how to make me happy. This past Valentine's day, he gave me a brand new ice cream machine (I was still searching for the perfect machine, remember?)! No chocolate, diamond or flowers (he still brought me the most beautiful flowers!) could've made me happier than this new kitchen gadget! And he knows it! It also means that I have the best husband... but most probably that he had huge ice cream cravings ;)
This ice cream is delicious, minty, rich, silky. See my other post for the complete story : Vegan mint chocolate chip ice cream sandwich.
These gooey double chocolate oatmeal cookies have everything of a traditional oatmeal cookie, but they could totally be called the "free cookies". They are gluten-free, vegan (which means dairy-free and egg-free), nut-free (if you choose the sun butter or tahini butter), almost refined sugar free (except for the sugar in the chips...) but they are certainly not tasteless! If you do the version with the dates instead of the coconut sugar (see the note in the recipe below), you could even eat them for breakfast!
This past week I’ve baked all sorts of delicious goodies (and far too many gingerbread cookies ended up in my belly!). As soon as Thanksgiving was over, I had this uncontrollable desire to decorate my house for Christmas. I've always been the girl complaining about stores and people taking out the Xmas stuff too early... but this year we've cut our own Xmas tree (what a fun activity by the way!) before the end of November! Really?!! I Guess this time of the year makes me even more nostalgic of my family and friends and I needed to fill this emptiness with a warm and charming house.