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

Ingredients

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.

Enjoy!

- Arianne

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. 

Ingredients 

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

Directions 

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*

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

Ingredients

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. 

-Enjoy!

Arianne

Simple Roasted Pumpkin Seeds

 Every year I make my own pumpkin puree, and every year I am leftover with crazy amounts of pumpkin seeds. I have tried several different flavours now, but I always find myself coming back to this one. It is so simple, that it is hard for me to even call it a "recipe," but I thought I'd post it anyways. My daughter and I snacked on this all afternoon. Sometimes simper is just better!

Ingredients 

2 cups dried pumpkin seeds (from 2 medium pumpkins)

1-2 teaspoons olive oil 

sea salt

Directions

Place dried pumpkin seeds in a medium sized bowl. Drizzle with olive oil and sprinkle with sea salt. Place the seed mixture on a pan and bake at 350 degrees for 5 minutes. Remove from oven, stir and bake another 4-5 minutes or until golden brown. You will hear the seeds popping and crackling in the oven - this is a good thing! Once done, remove, cool and enjoy! - Alex

Roasted Butternut Squash and Pear Soup

It's fall time and you know what that means.. soup season! 

 My soup addiction is hitting me once again with full force. This soup is dairy free, yet creamy and because the ingredients are roasted first, it has a rich flavour to it.  How many times can I say soup in one post? Just go make it okay?

Ingredients

1 butternut squash, peeled, de-seeded and chopped

1 medium onion

2-3 large pears, chopped 

1 tsp fresh rosemary, chopped

olive oil

kosher salt

1-2 cups chicken or vegetable broth

Directions 

Preheat oven to 400 degrees

Place the squash, onion, pears and rosemary in a glass dish and drizzle with olive oil and kosher salt. Bake for 40-60 minutes or until squash is cooked all the way through. Place in blender and blend until smooth and creamy. Pour in chicken stock until desired consistency is achieved. Pour into bowls and top with more fresh rosemary, sour cream, or homemade croutons. Enjoy - Alex 

Wild Rice and Barley Salad with Dried Cranberries

Slightly adapted from recipe found on Scrumpdillyicious

Ingredients

1/2 cup uncooked brown and wild rice mix

1/2 cup uncooked pearl barley

1 3/4 cups vegetable or chicken broth

1 can chickpeas, drained and rinsed

2 Tablespoons vinegar

1 1/2 teaspoon extra virgin olive oil

1 teaspoon Dijon mustard

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 Tablespoons chopped fresh basil

1/2 cup dried cranberries

Place the rice, barley, and broth in a medium sized saucepan and bring to a boil. Reduce the heat to low and simmer for 40 minutes or until the liquid is absorbed. Remove from the heat and let stand for 5 minutes. Place the rice mixture into a medium sized bowl then add chickpeas and cranberries.

Combine the vinegar, olive oil, mustard, salt and pepper in a small bowl and whisk together. Pour this over the rice mixture and toss well. Cover and chill until ready to serve, then add the chopped basil and mix well.

Enjoy!

- Arianne

Strawberry Watermelon Smoothie

This strawberry watermelon smoothie is a favourite around our house. It is SO simple to make and is a refreshing way to start the day.

Ingredients

4 cups cubed watermelons
10 frozen strawberries
Handful of ice

Directions

Blend watermelon in a blender until smooth. Add frozen strawberries and a handful of ice and once again blend until smooth. Serve immediately. Enjoy, Alex

Recipe from Tara's Multicultural Table

Butternut Squash and Red Lentil Soup

A few months ago, I got a fabulous cookbook from a friend who was de-junking her house. It just so happened to be written by one of my favourite food bloggers, Heidi Swanson! I placed it in with my other cookbooks and swiftly forgot about it (darn you pinterest) ha ha. Today though, I was going through my cookbooks (also de-junking over here), and came across it again. I flipped through the pages hoping to find something quick and easy for dinner. 

I stumbled upon a recipe called, "Chunky Lentil Soup." I was super happy that I had almost all of the ingredients on hand and got to work right away. I had to improvise as I didn't have any French or black beluga lentils, but I did have red lentils that needed to be used up, and they worked out perfectly. 

This recipe was really easy, quick and both of my girls (as well as myself), gobbled this up! I can't wait to eat the leftovers tomorrow as I'm sure they will be even better than today.

Ingredients

1 1/4 cups red lentils
2 tablespoons extra virgin olive oil
1 large yellow onion, chopped
2 cups diced butternut squash
4 large tomatoes, diced
1 cup water or vegetable stock
1 teaspoon fine grain sea salt
pinch of smoked paprika

Fresh basil leaves, julienned  (optional)
Parmesan cheese (optional)

Directions

Bring 5 cups of water to boil in a large soup pot, add the lentils and cook for 20 minutes, or until tender.

Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the onions and sauté until tender (about 3 minutes). Stir in the squash, tomatoes, and water and cook until squash is tender (10-15 minutes).

Once tender, transfer the squash mix to the large pot with the cooked lentils. Let the soup return to a gentle simmer and stir in the sea salt and smoked paprika. Garnish with julienned basil leaves, Parmesan cheese, or both. Enjoy - Alex

Oatmeal Banana Chocolate Chip Bread

Slightly adapted from recipe found at Baker Bettie 

Ingredients

2 1/2 cups dried rolled oats

2-3 rip bananas

1/2 cup pure maple syrup

2 teaspoons baking powder

1/2 teaspoon cinnamon

1 cup chocolate chips (Use Enjoy Life to make dairy free)

Banana slices for garnish if desired

Preheat oven to 350F. Lightly oil a bread pan and set aside. Place the oats in a blender or food processor and blend until fine and floury. Add all remaining ingredients except the chocolate chips and blend until well combined. Fold in 1/2 cup of chocolate chips and pour the batter into your bread pan. Top with banana slices and the remaining 1/2 cup of chocolate chips. Bake for 25-30 minutes.

Enjoy!

- Arianne

Creamy Vegan Butternut Squash and Pear Soup

While I'm not normally a pureed soup kind of girl, I just can't say no to butternut squash. This soup was incredibly quick easy to whip up for lunch today!

Ingredients

1 butternut squash peeled and diced (seeds removed)

1 half red onion loosely chopped

2-3 pears peeled and cored

4 cups vegetable stock

1 teaspoon thyme

salt and pepper to taste

1 can coconut milk

Place the chopped squash, onion, and pears in a large pot and cover with the vegetable stock. Season, then bring to a boil. Reduce heat and simmer until vegetables are cooked through. Stir in the coconut milk, then transfer everything into a blender. Blend until very smooth and enjoy!

- Arianne

Healthy Pumpkin Oat Muffins

Slightly adapted recipe from Ambitious Kitchen

Ingredients

3 cups oats

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/8 teaspoon nutmeg

pinch of ground cloves
2 apples peeled and diced

1 can pumpkin puree

2 teaspoons pure vanilla extract

1/2 cup pure maple syrup
1 Tablespoon olive or coconut oil
1/3 cup chocolate chips*


Preheat oven to 350F and brush a muffin tin with oil. Place the oats in a blender or food processor and blend until it resembles flour. Place the oat flour in a medium sized mixing bowl then whisk in baking powder, baking soda, and all spices. Place the apple slices in a small pot and cover with water. Boil until the slices are soft, then drain and blend in a food processor or blender. In a separate mixing bowl, whisk together apple puree, pumpkin, vanilla, maple syrup, and oil. Slowly add the oat flour mixture and stir until just combined. Fold in the chocolate chips, then divide into your muffin tin. Bake for 15 minutes. Cool on a wire rack and enjoy!


*omit chocolate chips to make baby-friendly, or use Enjoy Life chocolate chips to make vegan/dairy free!


- Arianne

Creamy Vegan Spinach and Basil Soup

Funny that the first day of spring is a "soup day". Ok, you're right it's really not that funny. But this soup is delicious, regardless.

I recently took part in a clean-eating challenge. It surprised me how much better I realized I could be eating when I already thought I was doing fairly well at healthy eating. I really loved being a part of this challenge as it helped me to lose a bit of weight I've been working hard at, and I've been able to discover a few new clean and delicious recipes, like this one that my a friend of mine shared. 

I realized after I decided to make this soup that I didn't have all the right ingredients that her recipe required, so I kind of just winged it. Thanks so much for the inspiration, Cassia!

Ingredients

1 Tablespoon olive (or coconut) oil

1/2 red onion, chopped

1 garlic clove, chopped

4 celery stalks, chopped

3 cups vegetable broth

3/4 cup chopped fresh basil leaves

6 cups of tightly packed spinach leaves

salt and pepper to taste

1/2 cup canned coconut milk

Heat oil in a large pot and cook onions until translucent. Add the garlic and celery and cook for a couple of minutes. Add the rest of the ingredients except the coconut milk. Cook until the celery is soft then transfer to a blender. Puree until very smooth and transfer back into your pot. Add the coconut milk and heat the soup until just a boil. Serve and enjoy!

- Arianne

Spinach and Quinoa Salad with Roasted Acorn Squash and Avocados

I was craving a hearty salad last week and looked around my kitchen to see what I had on hand. I had an acorn squash that needed to be used up along with some avocados. I thought, why not put them together somehow, and this salad creation was born. The dressing recipe is from Food Lush Blog and I love it because it doesn't require any dairy unlike most poppyseed dressings out there. It was the perfect combination and a very satisfying lunch!

For the Salad

1/2 acorn squash
olive oil
salt and pepper, to taste
1/4 cup dry quinoa
1/2 cup water
2 handfuls of baby spinach, or greens of your choice
1/2 avocado, sliced

For the Dressing  

Juice and zest from one orange
1/4 cup red wine vinegar
1/3 cup extra virgin olive oil
1 small shallot
1 tablespoon mustard
salt and pepper to taste
1 tablespoon honey (optional)
1-2 teaspoons poppy seeds

Salad Directions
Preheat oven to 350 degrees. Cut the acorn squash lengthwise, remove seeds and brush the insides with olive oil. Place cut side down on a lined baking sheet and bake for 30-40 minutes or until soft. Meanwhile rinse quinoa and place it in a small pot with 1/2 cup water. Cover and bring to a boil. When it starts to boil, turn the heat down to a simmer and cook for 15-20 minutes until done. Remove from heat and let sit for 5 minutes then fluff with a fork. Place your salad greens in a bowl and mix with cooled quinoa. When the squash is cooked, cut into smaller pieces and lay them on top of the salad and quinoa mixture along with the avocado slices. Drizzle with the orange poppy seed dressing.

Dressing Directions
Place all the ingredients except poppy seeds in a blender and mix well. Add poppy seeds and pulse once or twice just to mix them in. I added honey to mine because I wanted my dressing to be on the sweeter side, but that it totally optional! You can adjust the ingredients to your liking. Enjoy! - Alex

Homemade Refried Black Beans

I'm not sure why it has only just occurred to me to make my own refried beans, but I'm so glad that it finally did! So creamy smooth, delicious, and easy!

Ingredients

1 Tablespoon olive oil

1 garlic clove roughly chopped

1 can black beans, drained and rinsed

1 teaspoon finely chopped fresh cilantro

1 teaspoon cumin

1 teaspoon chilli powder

salt and red pepper flakes to taste

1/4 cup vegetable broth

Heat olive oil in a skillet then add garlic to cook for just a couple of minutes. Add the black beans, cilantro, cumin, chilli powder, salt and red pepper flakes. Heat through, then place mixture in a food processor with the broth and blend until smooth. Add more broth if it is not mixing well.

Enjoy!

- Arianne

Porridge breakfast bowl

We have porridge at our house at least 3 times a week. One of the things we love so much about it is that it is so versatile! My oldest daughter loves her porridge with a scoop of yogurt on top. My other daughter loves it with just about anything she and I can come up with. Can you tell who is the more adventurous of the two? :)

We have tried several different combinations and this one has been a huge hit at our house lately so I thought I would share the recipe. You can change the ingredients if you're not keen on them ( I do understand most people are probably not a fan of raisins like we are), or keep the ones you think would be good. It is a perfect, filling and healthy breakfast to start your day right! 

Ingredients

1/3 cup quick cooking oats

3/4 cups water

1 banana, sliced

1 teaspoon chia seeds

handful of raisins, craisins or blueberries (whatever you like)

2 tablespoons unsweetened shredded coconut flakes

1 tablespoon natural peanut butter, melted

Directions

Bring water and oats to a boil. Reduce heat and simmer for 3 minutes or until the oats are done. Place in a bowl and top with sliced bananas, chia seeds, raisins, coconut flakes, and drizzle with melted peanut butter. Feel free to put whatever else you think might be good such as nuts, seeds, more fruit etc. This is our favourite so far, but the combinations are endless! Enjoy - Alex

Baked Egg in Portobello with Spinach and Avocado

Ingredients

1 portobello mushroom cap
olive oil
salt and pepper, to taste
1 organic egg
spinach
1/2 avocado, sliced

Directions

Preheat the oven to 375 degrees. Clean the portobello cap, remove the stem and scrape out the ribs. I like to pre-bake the portobello a little before adding the egg, but feel free to skip this step if you like. Rub a little bit of olive oil on the inside and outside of the cap and sprinkle with sat and pepper. Sometimes I sprinkle thyme inside as well, but you can use any spice that you like. Place mushroom on a pan and bake for 10 minutes or so. Crack the egg into a small bowl and stir it around a bit with a fork. Carefully slide the egg into the cap and sprinkle with more salt and pepper. Bake in the oven for 20 minutes or until the egg is done to the consistency you prefer. Remove from oven and place on top of a bed of spinach and top with avocado. Enjoy!

Warm Sweet Potato and Chickpea Salad

I decided to make this salad for dinner tonight, but was a bit unsure of how it would turn out.

Turns out it is amazing! One of my new favourites for sure, and pretty simple to whip up.

Original recipe from Blissfulbblog 

Ingredients

1 medium sweet potato (about 2 lbs.), peeled and diced

2 Tablespoons extra virgin olive oil

salt and pepper 

1 15oz. can of chickpeas, drained and rinsed

1/2 red onion finely chopped

1/2 cup fresh parsley finely chopped

Dressing

1 medium garlic clove

juice of 1 lemon

3 Tablespoons of well-stirred tahini

3 Tablespoons water

2 Tablespoons extra virgin olive oil

salt and pepper to taste

Preheat oven to 425F. 

Place sweet potato cubes in a baking dish and stir with 1 Tablespoon of olive oil, salt, and pepper. Bake for about 30 minutes, or until tender. Remove from oven and let cool slightly.

Heat the remaining olive oil in a pan to cook the chopped onion. Cook onions until translucent and tender, then set aside.

To make the dressing, grate the garlic with a microplane grater, or press to make a somewhat smooth paste and place in a small bowl. Add all other dressing ingredients and whisk to blend. The sauce should be easily poured. Add more water if needed to reach desired consistency. 

Combine the sweet potatoes, chickpeas, onions, and parsley in a large bowl, then add the tahini dressing. Stir gently to combine. Serve warm and enjoy!

Vegetable Hash

This dish was amazing! After devouring it, I swiftly came to the realization that vegetables have got to be my favourite food. It is great for breakfast, lunch, or dinner. 

Simply omit the egg to enjoy a completely delicious and filling vegan meal.

Recipe slightly altered from Cafe Johnsonia 

Ingredients

2 Tablespoons olive oil

1 small onion thinly sliced lengthwise

2 medium sized potatoes cut into 1/4" strips

1 small sweet potato cut into 1/4" strips

1 large carrot peeled and julienned 

1 bell pepper thinly sliced

1 small zucchini julienned 

salt and pepper to taste

2 garlic cloves minced

3 large chard leaves, stems removed and thinly sliced
2 roma tomatoes sliced
fried egg (optional topping)


Prepare all vegetables, then heat the olive oil in a large skillet (preferably one that can be covered). Add all vegetables to the heated oil, season with salt and pepper, then cover. Stir frequently until potatoes are tender. Add the garlic and chard and cook for only a couple minutes more.
Serve with sliced tomatoes and fried egg if you desire.


Enjoy!

The Big Vegan Bowl

When this beautiful big bowl of deliciousness from Oh She Glows popped up in my reader yesterday I just knew I had to make it immediately! Luckily for me I had all of the ingredients on hand and got to work right away. It was quick to throw together, and the results were amazing and kept me full for hours! I am drooling just thinking about it. 

Ingredients

1 large sweet potato, chopped into cubes

1 (15 oz can) chickpeas, drained and rinsed

1/2 cup uncooked quinoa

1 large carrot, peeled and julienned

cabbage or vegetable of choice, shredded

couple of handfuls of greens for the base (optional)

lots of hummus

sliced avocado

pepitas

parsley

Directions

1. Preheat oven to 400F and line a baking sheet with parchment paper

2. Spread out the chopped potato on one half of the baking sheet and drizzle with 1/2 tablespoon of olive oil. Toss potatoes until coated and sprinkle with fine grain sea salt. 

3. Drain and rinse the chickpeas and place on a large tea towel and pat until completely dry. Discard any skins that fall off. Transfer chickpeas to the other half of the baking sheet and drizzle with 1/2 teaspoon of oil. Rub them around with your hands until lightly coated. Generously sprinkle with fine grain sea salt and your choice of spices. (I used garlic powder and cumin.)

4. Place the pan in the oven and roast for 15 minutes, then remove. Flip the sweet potatoes and roll around the chickpeas. Place back in the oven for another 10-15 minutes until the sweet potatoes are lightly browned and fork tender and the chickpeas are golden. 

5. Cook the quinoa while the roasting is going on. Rinse the quinoa then place in a medium pot. Add 1 cup of water and bring the mixture to a low boil, then reduce the heat to low/medium. Simmer covered for 14-17 minutes until all the water is absorbed and the quinoa is fluffy. Remove from heat and let sit covered for 5-10 minutes to steam if needed. Fluff with a fork.

6. Assemble the bowls : Add a couple of handfuls of greens to the bowls (I used spinach). When the roasted potatoes and chickpeas are done, let cool for 5 minutes then add them on top of the greens. Followed by carrots, cabbage, avocado, and hummus. See picture for how I plated it. Garnish hummus with pepitas and finely chopped parsley. 

7. Serve and enjoy! 

*Makes 2 large bowls

Roasted Tomato Zucchini and Corn Soup

While I'm not a terribly huge fan of pureed soups, I really did enjoy this one! It had just enough texture to prevent me feeling like I was eating baby food.

This soup also somehow had a "fresh" taste to it. I'm not sure I've ever come across a soup quite like this one before! Very tasty.

Original recipe found at heatherlikesfood 

Ingredients 

2 28oz cans whole tomatoes, drained

2 medium zucchini, chopped

2 cups corn kernels

2 Tablespoons olive oil

1/2 teaspoon salt

4 cups vegetable broth

1 teaspoon garlic powder

1/4 teaspoon chilli powder

1/4 teaspoon salt

Preheat oven to 425F. Spread tomatoes, zucchini, and corn evenly in a baking dish and drizzle with olive oil and salt. Bake for 45 minutes. Place baked vegetables in a blender and puree. Pour into a large soup pot, then add the broth and remaining seasonings. Bring to a boil, then serve and enjoy!