Wednesday, October 28, 2015

Almond Joy Granola

We have been LOVING this granola recipe we found over at The Lemon Bowl. It is called Almond Joy Granola, but we used pecans because that's what we had on hand. My 4 year old and I have been gobbling it up all week! I know this one will be a family favourite and I love that the chocolate chips and shredded coconut are added AFTER baking the granola! Genius! 


3 cups oats
1/2 cup sliced almonds (I used pecans)
1/3 cup honey
1/4 cup coconut oil
1/4 cup cocoa powder
1 tsp vanilla
1/4 tsp salt

1/2 cup shredded, unsweetened coconut
1/2 cup chocolate chips (optional)


Preheat oven to 275 degrees and line a baking sheet with silicone baking mat or parchment paper. In a large bowl, toss together the oats and nuts; set aside. Heat honey, coconut oil, cocoa powder, vanilla and salt in a small saucepan over medium heat. Stir until smooth and melted. Remove and pour chocolate mixture over the oats mixture. Stir until everything is evenly coated. Spread evenly on baking sheet and bake for 50 minutes, stirring halfway through the cooking time. Let cool completely, then add in the chocolate chips (if using), and the shredded coconut. Enjoy! - Alex

*stores up to 3 weeks in an airtight container


Wednesday, June 17, 2015

Vegetable Soup

I must admit, I've never really been a fan of vegetable soup. The reason for this is that I've only ever tried the nasty canned stuff. But THIS vegetable soup is leagues above any canned soup out there. So delicious! Even my picky 2 year old enjoyed it.

Recipe slightly adapted from Cooking Classy


2 1/2 Tablespoons olive oil
1 1/2 cups chopped yellow onion (1 medium)
2 cups peeled and diced carrots (about 4)
3 cups diced potatoes (about 3 medium)
4 garlic cloves pressed
4 cups vegetable broth
1 can diced tomatoes
2 bay leaves
1/2 teaspoon dried thyme
1 teaspoon dried parsley
salt and pepper to taste
1 1/2 cups chopped frozen or fresh green beans
1 cup frozen or fresh corn
1 cup frozen or fresh peas

Heat olive oil in a large pot over medium heat. Add onions, carrots, and potatoes and saute 3-4 minutes. Add garlic and salute 30 seconds more. Pour in the broth and diced tomatoes and add the bay leaves, thyme, parsley, salt, and pepper. Bring to a boil then add green beans and reduce heat to medium-low. Cover and simmer until vegetables are tender. Add corn and peas and cook 5 minutes longer.


- Arianne

Wednesday, February 25, 2015

Healthy Breakfast Cookies

Sorry that we have been so absent lately! Although things are quiet here, we have been posting a ton of recipes as well as healthy meal ideas on our instagram account. Give us a follow over there if you like and we will try to be a bit better at blogging our recipes over here as well!  

I think a cookie recipe is a great way to bring this old blog back to life don't ya think? I thought so too. My friend brought over some of these cookies a while ago and I have been craving them ever since! We finally got around to making some today and the hardest part was not eating them all off the plate! I know they are healthy, but a treat is STILL a treat (that is what I have to tell myself). They will last a week on the counter, or up to 3 months in the freezer. I say that like you will actually have them for sitting around for that long. Not likely. 


2 cups gluten free quick oats
3/4 tsp salt
1 tsp ground cinnamon
1 cup nut butter (I used peanut butter)
1/2 cup pure maple syrup
1 large banana, mashed
1/4 cup dried cranberries
1/4 flax seeds
1/4 cup enjoy life chocolate chips


Preheat oven to 325F degrees. Line a large cookie sheet with parchment paper and set aside. Combine all of the above ingredients in a large bowl or a stand mixer. Mix until well combined. Drop by spoonfuls on cookie sheet and flatten the tops. They will not spread out while baking. Bake for 12-15 minutes or until edges are slightly brown. Allow to cool on cookie sheet before removing or they will fall apart. Try not to eat the whole plate. Enjoy! - Alex

*Slightly adapted from Sally's Baking Addiction*

Monday, January 5, 2015

Creamy Vegan Roasted Tomato Soup

This soup is one of my favourites. So simple, yet so rich in flavour. And sooooo much better than any canned tomato soup out there. 

Slightly adapted from recipe found at Life As A Strawberry


8 roma tomatoes, halved
3 cloves of garlic, peeled
2 bay leaves
2 Tablespoons + 2 Tablespoons extra virgin olive oil
1 teaspoon dried thyme
1 teaspoon dried oregano
salt and pepper to taste
1/2 onion, roughly chopped
3 cups vegetable stock
1 can tomato paste
1 cup coconut milk
2 large fresh basil leaves
juice from half a lemon + 1/2 teaspoon zest
pinch of paprika

Preheat oven to 400F. Spread tomatoes, garlic, and bay leaves in a large baking dish in a single layer. Drizzle with 2 Tablespoons of olive oil then season with thyme, oregano, salt and pepper. Roast for 35-40 minutes in heated oven. When garlic has roasted and tomatoes have caramelized, remove from oven, discard bay leaves, and set aside. 
In a large pot, heat the remaining 2 Tablespoons of olive oil over medium-high heat. Add the onion and sauté until translucent. Add the roasted tomatoes, garlic, and tomato paste and sauté 1 minute. 
Add the vegetable broth. Bring to a low boil, then reduce to a simmer.
Remove from heat and carefully transfer the pot contents into a blender. Add coconut milk and basil leaves to the soup in the blender. Puree until very smooth.
Return soup to the pot and bring again to a simmer. Add lemon juice, zest, and paprika. 



Thursday, November 6, 2014

Power Salad

It's funny how your body tells you things sometimes.
Like that you NEED to eat a salad. It's great when you can have a craving that you have no regrets whatsoever giving in to! 

Slightly adapted from recipe found at What's Gaby Cooking?


2-3 cups fresh spinach
1 cup canned chickpeas, drained and rinsed
1 yellow bell pepper, diced
1/2 cup cherry tomatoes, halved
1/2 long english cucumber, chopped or sliced
6 green onions, sliced
1/2 cup crumbled feta cheese
1 avocado, sliced

Place spinach in a large bowl, then arrange remaining ingredients on top of the spinach. 
I topped this salad with this delicious raspberry vinaigrette


- Arianne

Raspberry Vinegrette

Original Recipe found at What's That Smell?


3/4 cup olive oil
1/4 cup apple cider vinegar
1 teaspoon salt
1 teaspoon dried basil
1/2 cup frozen or fresh raspberries
1/4 cup water
2 Tablespoons honey

Place all ingredients in a blender and mix for 30 second. Pour on desired salad and enjoy!

- Arianne

Tuesday, November 4, 2014

Vegetarian Brown Lentil Chili

Chili is a staple in my house. It is definitely one of my go-to meals when I don't have much time or many groceries. Sometimes, though, meat and I are not the best of friends. When I found out I could use brown lentils to replace the meat in chill, I could not wait to try it out!
I was not disappointed! The meat was not missed at all, and even my husband liked this version!


1 Tablespoon olive oil
1 small onion diced
1 bell pepper diced
1 can brown lentils, drained and rinsed
1 can kidney beans, drained and rinsed
2 19oz. cans diced tomatoes
2 teaspoons chili powder
1/2 teaspoon cumin
3 Tablespoons honey
salt and pepper to taste

Heat the olive oil in a large pot over medium heat. Add the onion and pepper to the pot and cook until tender. Add the rest of the ingredients and bring to a boil. Reduce the heat and simmer at least 15 minutes. 

Top with avocado, sour cream, cheese, tortilla chips, or all of the above!