I originally posted this recipe way back in 2016. Let me tell you, I’ve now been eating it for 6 years pretty consistently and it’s still my favorite salad of all time.

It’s also one of the most popular recipes on my site, and has been hard to find lately as it’s buried under 6 years of other recipes: so here it is again!

The key to the deliciousness is the nutritional yeast blended with roasted nuts, so don't skip it! Nutritional yeast, if you haven't had it, is a flaky powder that tastes like cheese (ideal for vegans or other non-cheese eaters!). It's also packed with a ridiculous amount of vitamins. A quarter cup of Bob's Red Mill nutritional yeast has over 200% of your daily value of thiamin, niacin, folate, riboflavin, B6 and B12 (i.e. most of your B vitamins!). It's extremely hard to get B12 in a vegetarian or vegan diet, so it's an awesome thing to add in if you avoid meat. 

I’ve also been playing around with add ins. Two of my favorites are pickled red onions and fresh mint- it amps up the freshness and adds a ton of flavor.

Alive- Graeme James

INGREDIENTS

1 bunch kale, washed and dried
2 large carrots
¼ cup dried cranberries or 1 small apple, chopped into small cubes

For the dressing:
¼  cup fresh squeezed lemon juice
3 tbsp olive oil
½   tsp Dijon mustard
¼  tsp honey
¼ tsp sea salt
¼  tsp ground pepper

For the vegan parmesan:
1 cup pecans
¼  cup nutritional yeast
1 tbsp olive oil
¼ tsp sea salt
¼  tsp fresh ground pepper

INSTRUCTIONS

Preheat oven to 350 F. Roast pecans for 10-15 minutes until fragrant and golden brown. When cool, add all ingredients for the topping to a food processor and pulse until well combined but still slightly chunky. Set aside. In a small bowl, add all the ingredients for dressing and whisk until well combined, and set aside. Chop the washed kale finely and add to a large bowl. Pour a small amount of dressing on top and massage the dressing into the kale. You can add more dressing to taste, but start with a small quantity so you don't have too much! Once the kale is tender, grate carrots and add them to the salad. Add the dried cranberries or apple and toss. Top with the nutritional yeast mixture and serve. 

Note: if you won't be eating all of the salad right away, only put the pecans on the amount that you will be eating, and save the rest for later. I find that if you add all the pecans immediately, it loses some flavour and crunch in the fridge overnight.

Recipe adapted from Oh She Glows
 

Disclaimer: Information can be empowering, but we all have unique health profiles and needs. Health-related information contained in this post is intended to be general in nature and should not be used as a substitute for a visit with a Naturopathic Doctor. The advice is intended to offer only a general basis for individuals to discuss their medical condition with their health care provider.  Always consult your licensed Naturopathic Physician.

I’ve been making smoothies for breakfast for a couple months now, and while they are great, I’ve been getting really tired of them. One Friday, feeling particularly in need of a treat, I whipped up some PB&J chia pudding for breakfast, and damn! My new favorite breakfast, hands down. Super filling, super delicious.
The best part of this is the blueberry sauce I use in place of jam, so don’t skip it! Just make it the night before so it has time to cool.

Runaway Life- Lu & Sowlmate (Henri Purnell Remix)

INGREDIENTS

For the chia:
1/4 cup coconut milk (the kind from a can)
1/4 cup cashew or almond milk
3 tbsp chia seeds
peanut butter or almond butter ( I’m really loving fatso peanut butter right now)
banana (optional)

For the blueberry sauce:
1 cup frozen blueberries
1 tsp sugar

INSTRUCTIONS

In a bowl or jar, mix milks, & chia seeds together.. Stir until well combined. Refrigerate for at least half an hour. Add blueberries and sugar to a saucepan. Heat until bubbling, then transfer to blender. Blend until smooth, let cool. When assembling, alternate layers: chia, blueberry sauce, chia, peanut butter, repeat. Optional: top with banana slices.

I’ve never been a big fan of chili- I hate kidney beans, and I didn’t love the flavors, either. This chili is a game changer. The cinnamon adds amazing flavor, and there’s chickpeas instead of kidney beans. It’s super satisfying with the sweet potatoes and so warming- perfect for cold January.

Down- Marian Hill, Big Sean

INGREDIENTS

2 sweet potatoes, roughly diced (not yams)
1 heaping tsp cumin
2 tsp cinnamon
1 red bell pepper
1 yellow bell pepper
1 onion
2 cloves garlic
1 bunch of cilantro, chopped
2 red chili peppers
2 tins of chickpeas (400g each), drained and rinsed
2 tins of plum tomatoes (400g each)
olive oil
guacamole or avocado (optional)

INSTRUCTIONS

Preheat oven to 400 F. Add sweet potatoes to a bowl. Toss with a sprinkle of cumin, a sprinkle of cinnamon, salt, pepper and drizzle of olive oil. Roast seasoned sweet potatoes on a lined cookie sheet for approximately 45 minutes. Meanwhile, roughly chop onions. Add onions and 2 tbsp olive oil to a large pot. Sautee over medium heat for 5 minutes, until onions are translucent. Mince garlic and add to onions. Chop bell peppers into bite sized chunks and add to onion mixture, cooking for another 5 minutes. After the 5 minutes, add chopped red chillis, cumin and cinnamon. Stir in the plum tomatoes and chickpeas, and simmer for 20-30 minutes. Before serving, stir in roasted sweet potatoes and cilantro. Optionally, top with guacamole or sliced avocado.

Recipe adapted from Jamie Oliver

When I was younger, Chinese food was my favorite. Ginger beef was always my first choice, and I’ve been searching for a replacement since I stopped eating meat. Speaking of meat replacements, I’m not a huge fan- for a couple reasons. First, I choose to have my protein sources be as whole as possible- fish, seeds, nuts, etc. Meat replacements typically have a lot of fillers in them to make them palatable. Secondly, I actually don’t like the taste of meat, so most meat replacements are out. This veggie ground round isn’t the most “clean” choice, but the dish tastes so good that I make it anyway, just not too often.

The taste of this dish is bang on- tastes exactly like ginger beef. I was blown away when I first tried it. I really like it in lettuce wraps, but you can always serve it over rice for a more authentic ginger beef dish.

Shakey Graves- Dearly Departed

INGREDIENTS

1 pack Yves Veggie Ground Round
1/3 cup brown sugar
1/4 cup light soy sauce
1 tbsp olive oil
1 tsp sesame oil
1 small red onion, thinly sliced
3 cloves garlic, minced
2 tbsp fresh ginger, grated
1/2 tsp red chili flakes
1/4 tsp fresh ground pepper
Romaine lettuce or rice

INSTRUCTIONS

In a frying pan, heat the olive oil. Add red onion over medium-low heat, sauté until transluscent. Add garlic and veggie ground round, and sauté for another 5 minutes. Then add soy sauce, brown sugar, sesame oil, ginger, chili flakes and pepper. Cook for a few more minutes, until most of the sauce has been soaked up by the veggie ground. Serve in lettuce wraps or over rice.

Recipe modified from Erin Ireland/ Lord Byron’s Kitchen

My inspiration for these little flavor bombs was the avocado toast at TurF in Vancouver. Their gluten-free option for avo toast was to have it on top of a baked sweet potato- and let me tell you, it was amazing.  I've made three different yam 'toasts': goat's cheese feta with sprouts, fig jam with goat's cheese, and avocado smash. 

Bloody Water- Kendrick Lamar with Anderson .Paak, Ab Soul, James Blake

INGREDIENTS

1 large yam, sliced into 1/2 inch thick rounds
Olive oil
1 tbsp butter or vegan butter of choice, melted
1 clove garlic, minced
Salt and pepper
Optional toppings: 
Sprouts
Goat cheese feta
Fig jam
Soft goat cheese
Avocado

INSTRUCTIONS

Preheat oven to 400F. Place sliced yams on a parchment paper lined cookie sheet. Spray lightly with oil of your choice (I like avocado oil), and sprinkle with salt and pepper. Bake for 20 minutes, then flip and bake for more 20 minutes, until slightly browned and cooked through. Remove from oven. Combine melted butter with garlic, and brush garlic butter onto yam rounds. Bake for 5 more minutes, then remove from oven and add toppings. 

For feta topping: Preheat oven to broil. Cover yam in goat's cheese feta. Place back in oven and broil until goat's cheese is slightly browned. Remove from oven, and top with sprouts, if desired. 

For fig topping: Spread fig jam over yam round. Top with soft goat's cheese. 

For avocado topping: Slice avocado and gently mash with salt, pepper and red chili flakes. Spread onto yam.  

One of the things I strive for with all my recipes is to make them easy- quick, with minimal ingredients. This recipe is the epitome of quick and easy- put 4 ingredients into a blender, and boom. I make it and leave it in my fridge for the week and throw it on/in everything-dip for carrots or roasted yams, for drizzling over glory bowls, for adding flavour to my soups. If you have extra time and are feeling fancy, try roasting the garlic before blending for extra flavor.

Electric Love- BØRNS 

INGREDIENTS

1 cup cashews, soaked
1/2 cup- 1 cup water
2-5 cloves garlic, crushed (I highly recommend roasting it first, but it's not necessary)
salt and pepper, to taste

INSTRUCTIONS

Soak cashews for about an hour. If in a rush, soak in boiling water for 10-15 minutes. Drain the water, then add nuts, fresh water, garlic, salt and pepper to a blender. Blend until smooth. If you'd like it to be thicker, add more cashews. If you'd like it to be thinner, add more water. 

Peanut butter and chocolate is likely one of my favorite combinations, ever. You can probably tell by looking at the "sweet" page of the blog- peanut butter and chocolate mousse, peanut butter and chocolate blondies, peanut butter and chocolate cupcakes... I can't stop! These are easy to whip up, and are tiny- perfect for snacking. Also, they pair realllly well with wine ;)

Fat Freddy's Drop- Flashback

INGREDIENTS

½ cup almonds
½ cup salted peanuts
½ cup peanut butter
2 medjool dates, pitted
1/4 cup rolled oats (I used certified GF)
½ tsp vanilla
1 cup dark chocolate chips or bars, chopped finely
1 tbsp coconut oil

INSTRUCTIONS

Add oats and dates to a food processor, pulse until oats are finely ground and well combined. Remove from processor, then add almonds and peanuts to the food processor and pulse until finely ground. Add peanut butter and vanilla to nut mixture and pulse until well combined. Add oats and blend until it forms a dough. Using a 1/4 tsp as a spoon, scoop small amounts of dough, roll into balls and place on a lined cookie sheet. Freeze for half an hour to an hour, until dough balls are frozen hard. In a pot, heat chocolate and coconut oil on low heat until melted. Turn heat off. Using a fork, roll each peanut butter ball in chocolate and tap on the side of the pot to get excess chocolate off. Place chocolate covered ball on a lined cookie sheet and place in freezer until firm. Once firm, transfer to an airtight container and refrigerate until serving. 

Recipe adapted from Minimalist Baker

Much like Rufus Humphrey, I'm a  waffle enthusiast. Waffles are my chosen breakfast for birthdays, Christmas, brunches, Wednesdays.... My parents made the BEST waffles when I was growing up- light and fluffy, crispy on the outside. So, once I stopped eating gluten and dairy, it was my mission to find an amazing waffle recipe. I've tested and retested all kinds of different recipes for years and have finally settled on the 'perfect gluten free waffle'.

Drake- Get It Together--> check it out on spotify, it's been removed from youtube!

INGREDIENTS

½ cup gluten free flour blend (my favorite by far is the 1-1 blend from Bob’s Red Mill)
½ cup oat flour (blend GF oats in a food processor until fine)
2 tsp baking powder
½ tsp salt
1 heaping tsp cinnamon

¾ cup almond milk
¼ cup canola oil
2 large eggs (can substitute for flax eggs)
2 tbsp maple syrup
1 tsp vanilla extract

 INSTRUCTIONS

In a medium bowl, whisk together the dry ingredients. In another bowl, whisk together the wet ingredients. Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter rest for 10 minutes while your waffle maker heats up. After 10 minutes, gently stir the batter one more time. Ladle a scoop onto the heated waffle iron. Serve with coconut oil or butter, maple syrup, almond butter or my favorite- blueberry sauce (recipe below). 

Waffle recipe adapted from Cookie and Kate.

Blueberry sauce

INGREDIENTS

1 cup frozen blueberries
1 tbsp honey, maple syrup or sugar

 INSTRUCTIONS

In a small saucepan, gently heat the blueberries with the sugar. Once bubbling and warm, transfer to a blender and blend until smooth. 

It's been a while since my last recipe, so today I have not one but two recipes for you! Two of my favorite heart-warming hot drinks, perfect for these colder, darker days. 

First, let's chat about matcha. Highly caffeinated, matcha is energizing and so tasty. I've blended it with soy milk, cinnamon and coconut oil to get a quality foam on top. Besides energizing, matcha is also an antioxidant, and has been researched to have anti-cancer properties. You can use any matcha powder you like- I use Matcha Macuna from Harmonic Arts for an extra superfood boost.

Next up? Golden milk. I could talk for days about the health benefits of turmeric (anti-inflammatory, liver protective...), but it might get too verbose. If you're interested, check out some the medical properties of turmeric here. Turmeric is best absorbed with fats and black pepper, which is why there is both coconut oil and black pepper in this recipe- to boost absorption. It's the perfect drink to curl up with at the end of a long day. The recipe can be multiplied- I quadruple the recipe without the coconut oil and store it in the fridge. When I want a cup, I warm up a portion and blend with the coconut oil. Easy even during a busy week!

Lost in the Light- Bahamas

GOLDEN MILK

INGREDIENTS

1 cup almond milk
½ tsp turmeric
½ tsp fresh grated ginger
¼ tsp cinnamon
Pinch of cardamom
Pinch black pepper
¼  tsp coconut oil
1 tsp honey, or to taste

INSTRUCTIONS

Heat almond milk with spices and honey until steaming. Add milk and coconut oil to a blender, blend on medium- high for about 20 seconds. Pour into mug, sprinkle with cinnamon. Serves 1. 
 

MATCHA LATTE

INGREDIENTS

2 tbsp hot water
1 tsp matcha tea powder
½ cup soy milk
¼  tsp cinnamon
¼  tsp vanilla
Pinch of cardamom
¼  tsp coconut oil
1-2 tsp maple syrup

INSTRUCTIONS

Over medium heat, whisk soy milk, cinnamon, vanilla and cardamom. While its heating up, stir 2 tbsp room temperature water into matcha powder (use a matcha whisk if you have one). Once the soy has started to bubble around the edges, add matcha, soy milk, coconut oil and maple syrup to a blender and blend on high for 15-30 seconds. Pour into mug and top with a sprinkle of cinnamon.

Disclaimer: Information can be empowering, but we all have unique health profiles and needs. Health-related information contained in this post is intended to be general in nature and should not be used as a substitute for a visit with a Naturopathic Doctor. The advice is intended to offer only a general basis for individuals to discuss their medical condition with their health care provider.  Always consult your licensed Naturopathic Physician.

As the weather gets cooler, I find myself losing interest in raw foods and craving more satisfying foods- roasted veggies, soups, and this flatbread. The flatbread and brie are rich and satisfying, while the apples and arugula keep it from feeling too heavy. It's also a fantastic way to use up all those delicious apples that are in season right now! 

Make Me Fade- K.Flay

INGREDIENTS

Flatbread of your choice (I used Udi's gluten free)
Fig jam
1 medium apple
1/2 small wheel goat cheese brie
2 handfuls arugula
1/2 tsp balsamic vinegar
1/2 tsp olive oil
salt and pepper


INSTRUCTIONS

Preheat oven to 400 degrees F. Drizzle flatbread with 1/2 tsp olive oil,a pinch of salt and pepper. Bake for 5 minutes. After removing from the oven, spread a thin layer of fig jam over the flatbread. Slice the apple into thin slices and place on flatbread. Cut goat cheese into small pieces and distribute on flatbread. You can choose how much or how little to use. Put the flatbread back in the oven until cheese is melted and bubbling. While the flatbread is baking, toss arugula in olive oil, balsamic vinegar, and a pinch of salt and pepper. Once the cheese has melted, remove flatbread from oven, sprinkle with salt, and add arugula on top. 

This past month I was in Nicaragua, working with Natural Doctors International in their permanent medical clinic in the small town of Los Angeles on the island of Ometepe. The organization provides free medical care to anyone in need. I find it difficult to fully capture the amazing spirit of this organization. They see patients day in and day out with all kinds of illness- diabetes, kidney stones, malnutrition- and do everything they can to cure or aid in recovery. I was lucky to work in the clinic for a week, during which I assisted both doctors during appointments, conducted physical examinations and shadowed the resident psychologist.  The patients I saw during this time were the most kind and appreciative people, despite overwhelming poverty and adversity in their daily lives. 

It was a great reminder that happiness comes from within and not from material possessions. I come back with a renewed appreciation for the comforts and luxuries of home. 

Working in the clinic renewed and reaffirmed my choice in becoming a naturopathic doctor. It felt good to help others who so desperately needed it; I can't wait to help people every day. 

Now that I'm back and ready to cook, here's my favorite recipe for chocolate chip cookies. I made these a few days before I left and damn! They are soft, gooey, and so delicious. They are only six ingredients and are so easy to throw together. 

The Lumineers- Flowers in Your Hair

INGREDIENTS

1 large egg
1 cup almond butter
½ cup brown sugar
1 tsp baking soda
½ tsp vanilla
½ cup dark chocolate chips
pinch of sea salt

 INSTRUCTIONS

Preheat oven to 375 F. In a medium bowl, beat the egg. Whisk almond butter, vanilla and sugar with the beaten egg, then add baking soda and salt and whisk. Fold in chocolate chips. Drop teaspoons of batter onto a greased cookie sheet. Bake for 6-8 minutes and transfer to a cooling rack. The cookies will be very soft coming out of the oven.

As a chocolate enthusiast, I've tried many gluten-free brownie recipes. There are lots of great ones out there, especially black bean brownies. However, I've found that when the brownie craving hits, I don't always have black beans in my pantry. Sometimes, when you're having a lazy movie night in your pajamas, running to the grocery store is just too much work. 

That's why I love this recipe. It only has 6 ingredients, all of which I usually have laying around, for an easy and quick chocolate fix. You can use what ever you have on hand- peanut butter, almond butter, anything goes! It's also vegan and sweetened almost entirely by natural sugars. 

It's a healthier version of your favorite brownies, with the same deliciousness. Win! 

Update: This recipe was added to the Naturally Sweetened feed by Feed Feed! Check it out here :)

Asaf Avidan- One day/ Reckoning Song (Wankelmut Remix)

INGREDIENTS

2 ripe bananas
1 cup almond butter (or peanut butter, or wow butter)
1 tsp vanilla
4 tbsp cocoa powder
3 tbsp almond milk or milk of your choice
1 cup dark chocolate chips
¼ tsp salt

INSTRUCTIONS

In a food processor, blend everything but the chocolate chips until the batter is smooth. Add the chocolate chips and pulse until incorporated. Pour batter into greased square pan. Bake at 350 for 12-15 minutes. 

*Note: As the brownies rely on the sugars from ripe bananas, make sure you actually use ripe ones! Green bananas won't give the same sweetness. 

The Best Kale Salad. A claim I'm willing to back up after eating it for weeks at a time (seriously, weeks) without getting sick of it. I've also tested it on numerous family members and friends who are not as excited about kale as I- and they've loved it as well. 

The key to the deliciousness is the nutritional yeast blended with roasted nuts, so don't skip it! Nutritional yeast, if you haven't had it, is a flaky powder that tastes like cheese (ideal for vegans or other non-cheese eaters!). It's also packed with a ridiculous amount of vitamins. A quarter cup of Bob's Red Mill nutritional yeast has over 200% of your daily value of thiamin, niacin, folate, riboflavin, B6 and B12 (i.e. most of your B vitamins!). It's extremely hard to get B12 in a vegetarian or vegan diet, so it's an awesome thing to add in if you avoid meat. 

Nutritional yeast is also amazing on popcorn. I'll post a recipe later on so if you have nutritional yeast left over from making the salad, you can use it on your popcorn! 

Two Colors- Follow You ft. Muringa

INGREDIENTS

1 bunch kale, washed and dried
2 large carrots
¼ cup dried cranberries or 1 small apple, chopped into small cubes

For the dressing:
¼  cup fresh squeezed lemon juice
3 tbsp olive oil
½   tsp Dijon mustard
¼  tsp honey
¼ tsp sea salt
¼  tsp ground pepper

For the vegan parmesan:
1 cup pecans
¼  cup nutritional yeast
1 tbsp olive oil
¼ tsp sea salt
¼  tsp fresh ground pepper

INSTRUCTIONS

Preheat oven to 350 F. Roast pecans for 10-15 minutes until fragrant and golden brown. When cool, add all ingredients for the topping to a food processor and pulse until well combined but still slightly chunky. Set aside. In a small bowl, add all the ingredients for dressing and whisk until well combined, and set aside. Chop the washed kale finely and add to a large bowl. Pour a small amount of dressing on top and massage the dressing into the kale. You can add more dressing to taste, but start with a small quantity so you don't have too much! Once the kale is tender, grate carrots and add them to the salad. Add the dried cranberries or apple and toss. Top with the nutritional yeast mixture and serve. 

Note: if you won't be eating all of the salad right away, only put the pecans on the amount that you will be eating, and save the rest for later. I find that if you add all the pecans immediately, it loses some flavour and crunch in the fridge overnight.

Recipe adapted from Oh She Glows
 

Disclaimer: Information can be empowering, but we all have unique health profiles and needs. Health-related information contained in this post is intended to be general in nature and should not be used as a substitute for a visit with a Naturopathic Doctor. The advice is intended to offer only a general basis for individuals to discuss their medical condition with their health care provider.  Always consult your licensed Naturopathic Physician.

What? What what? Yes. Peanut butter blondies. Fudge-y, thick squares of perfection. They're also gluten free and vegan (see notes), bonus!!

Chickpeas might sound risky if you haven't baked with them before, but I promise you can't taste them. Some of my favorite gluten-free baked goods have chickpeas in them, because they end up so chewy and delicious. Don't let the chickpeas intimidate you!

The amount of chickpeas in this recipe means the protein content is high- this is a snack that will keep you full, longer. Plus, protein is a blood-sugar stabilizer, so the sweetness of honey won't make you crash (as much, anyway). Chickpeas are also a great source of fibre, and a good source of potassium, iron and magnesium. Best dessert ever? I think so. 

If you're able to restrain yourself from eating all of them at once, you can store them in the freezer in an air-tight container and warm them up when you need them. 

Tom Odell- Another Love (Zwette Edit)

INGREDIENTS

1 cup rolled oats
1 can chickpeas, drained and rinsed well
1¼ cup peanut butter
½ cup honey, melted
½ cup almond milk
1 ½ tsp vanilla
¾  tsp of baking soda
¾  tsp of baking powder
¼ tsp salt
1 cup chocolate chips

*To make them vegan, substitute agave syrup for honey, and use dairy-free dark chocolate chips. 
*For celiacs or other gluten intolerances, make sure you're using wheat-free oats.

 INSTRUCTIONS

Preheat the oven to 350 degrees. Line a square or rectangular pan with parchment paper (depends how thick you want the bars).
In your food processor, grind the oats until they become a fine flour. Add all ingredients except chocolate chips and blend until smooth. You can add small amounts of almond milk if the mixture is too thick. Transfer the mixture to a large bowl and add chocolate chips. 

Spread mixture into the baking pan with a spatula.  Bake in the oven for 20-30 minutes or until a toothpick comes out clean (just make sure not to overcook or they can get dry). The top should be golden brown and will have a fudgey consistency. Let them cool before cutting into squares.