Foodie turned Holistic Nutritionist
No bake anything for the win, amirite? Really, what’s not to love about no bake cheesecake. Not only is it way easier to make, you also really can’t mess these up. These healthy no bake cheesecake jars are so simple to make and taste amazing. They also happen to be gluten-free, and refined sugar free and I have an easy swap for a vegan cheesecake too.
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Salads don’t get the kind of love they deserve IMO. I mean, I get it, it’s not chocolate cake after all, but, when done right, salads deserve more. And this raw beet salad with carrots deserves ALL the praise. This salad is loaded with raw beets, shredded carrots, sliced pear, spiced lentils and almonds and an easy lemony dressing. It’s perfect for meal prep, spring lunches spent outside and sharing with those you love.
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This is one delicious vegetarian main! If you’re not familiar with cauliflower steaks yet, I hope these entice you to give them a try. When sliced into steaks, they’re meatier than traditional florets. And they’re a whole lot of fun to eat too. Slathered with harissa paste, this smoky and spicy cauliflower packs a punch. Serve it with a side of spiced black lentils, and a dollop of yogurt to cool down the heat. You’re gonna love these harissa cauliflower steaks!
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My love for all things hot honey isn’t going anywhere. That sweet and spicy combination just gets me every.single.time. And when you combine that with chicken, something magical happens. Then again, something magical always happens whenever I eat chicken thighs. It’s my favourite part of the chicken, especially the bone-in and skin-on pieces, YES PLEASE! If you’re like me and love it too, then you’re gonna want to give this hot honey chicken a try. Serve alongside some crispy baby potatoes and kale and make it all in one pan too. What’s not to love about that?!
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This rich and decadent freezer fudge is perfect for when you want a sweet treat. The swirls of chocolate combined with the intense flavour of peanut butter is a classic for a reason. And it’s sweetened with one of my favourite all natural sweeteners- honey. Keep this healthy fudge in your freezer for the next time you want a little something sweet.
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If you’re looking for a fun way to make sweet potatoes, look no further! Because these charred sweet potatoes with honey and butter is packed with flavour, spice and a little heat. Plus they’re easy to make, can be prepped ahead of time and don’t take more than 30 minutes! It’s the ideal side dish, and you’re gonna love them.
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One of the veggies I most look forward to when it’s Fall is definitely brussels sprouts. There’s something about roasted sprouts that just are comforting, and the perfect transition into cooler temps. When you make brussels sprouts in a cast iron and crisp them, they taste nothing like those boring and bland sprouts you may have had growing up. And these brussels sprouts and pancetta with pine nuts and dates hit all the notes. Crispy, savory, salty and a little sweet.
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Did you grow up eating the classic caramel turtles around the holidays? I remember having them along with countless other chocolates too. Specifically, those Guylian chocolate shells, do you remember those? Those were probably my favourite. I’ve always had a sweet tooth when it comes to chocolate and I’d happily eat them around the holidays no matter what time of day (yes, even at like 8 am!). It only made sense to make my own version of one of these classic holiday chocolates. These homemade turtles are irresistibly good and made with some healthier swaps because my sweet tooth just isn’t the same as it once was.
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I’ve been loving lentils for a long time! And I usually find that people either love them or hate them. It’s kind of become my personal mission to change those lentil haters into lovers. One way to do that is to use the correct lentil for the job, and it doesn’t hurt to make them crispy. Beyond that, you’ll learn why certain lentils are better than others at getting them crispy. Let’s make some crispy lentils!
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You may be wondering why you’d want to put miso in cookies, and I’m here to tell you why. Miso adds a depth of flavour and savoury goodness to an otherwise basic chocolate chunk cookie. And the truth is, it’s not overpowering at all. You’ll barely notice it in there, but the slight savoury flavour really adds a nice touch. And these miso cookies are gluten free and grain free too. The added benefit of brown butter ghee keeps these paleo friendly and adds even more flavour too.
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