After watching all 7 seasons of Buffy the Vampire Slayer, the entire Twilight series, all 13 episodes of 13 Reasons Why, all the Bill Burr stand ups that Netflix has and finished watching The 100, I’m finally ready to do something with my life so I decided to write and blog about this recipe.
Mmmmmmmmmmm is all I can think to write when I think about pulled jackfruit.
Jackfruit is a type of fruit grown in tropical areas that grows to be ginormous. You can eat them when they are ripe and they taste just like juicy fruit gum. You can also eat jackfruit when it is unripe, which has a completely different taste, and that’s how you make this beautiful ‘pulled’ jackfruit. I call it pulled jackfruit because it has the same texture as pulled pork. In my honest opinion pulled jackfruit is WAY more juicer than pulled pork and it absorbs the flavours more. Not to mention jackfruit is so nutritious as it’s high in fibre, Vitamin A, Vitamin C, magnesium, it’s rich in antioxidants and contains protein.
This smoothie is definitely one of my go-to smoothies any time and day of the week. For weekdays before work I always make myself a smoothie for breakfast and this recipe has been made on average at least 2-3 times a week for the past two years. This smoothie is so quick and easy to whip up it makes for the perfect breakfast when your busy and crunched for time.
Wintertime here in Canada gets pretty cold. Although I have to admit, Toronto is in its own weather bubble and always has way different temperatures from cities even just 30 minutes away. The downtown core gets more brown slush than it does snow and warmer temperatures than its surrounding neighborhoods. I don’t complain; I live in the bubble, I love the bubble. Every time I visit my mom who lives in a town 40 minutes from Toronto, I’m always amazed at the amount of snow and chilliness.
This tonic is inspired by those cold, harsh winter mornings or evenings. This drink warms up not only your cold hands, but also the insides of your body. Each ingredient was carefully selected to collectively make this a powerful, medicinal beverage to give a feeling of well-being.
Spring has officially sprung so I decided to make an amazing light, airy delectable lemon poppy seed loaf. I LOOOOOOOVE lemon poppy seed cake so much, so I crafted this masterpiece of a recipe. This recipe is very simple to make so there is no reason why everyone shouldn’t have a slice or ten of this magical lemon poppy seed loaf in there life. Loaf. I made this loaf as healthy as can be utilizing no refined sugar, dairy or eggs. Yet the consistency is moist, the flavour is perfectly tart, not too sweet, and it’s purely divine. Your welcome. Loaf. Because its fun to say.
Mmmmmmmmmmm cookies. The name of these cookies pretty much speaks for itself in terms of flavour: chocolate chip, coconut and cranberry. But allow me to indulge you a little more just in case you aren’t sold yet. THESE COOKIES ARE FRIGGEN AMAZING. There is a mild hint of coconut, a chewy tartness from the dried cranberries and chocolate chips, because chocolate. These cookies are so ridiculously easy to make and the flavour is so delicious you will find yourself doubling, tripling and even quadrupling (I’ll leave it at that because I don’t know what word comes after quadrupling) the recipe because you WILL want more and more and more of them. Luckily for you these bad boys aren’t actually bad for you at all. These cookies are so powerful and energy dense because of one sneaky ingredient, ground almonds. These cookies are 100% gluten-free and contain no flour or wheat, instead they use ground almonds. Almonds contain monounsaturated fatty acids, dietary fiber, antioxidants, high in Vitamin E and minerals such as magnesium. Also, do not fear the fat in almonds, almonds actually help you lose weight! These cookies are also moist and chewy on the inside and crunchy on the outside, so everybody wins. Now do yourself a favour and go bake yourself some cookies because dammit your worth it.
I am not going to lie that cooking tofu scrambles has always intimidated me. I would occasionally order it at some vegan restaurants; some tasted bad. Until I went on a trip to New York and had the best breakfast I’ve ever had and yes it involved a tofu scramble. Since returning home I longed for that amazing tofu scramble so I tried to re-create it and if I do say so myself I did a damn good job. Now I can stop the cravings AND its healthy, delicious and so easy to make. That’s what I call a win-win.
This tofu scramble is full of delicious nutrient-rich veggies and protein packed, which makes it the ideal weekend breakfast for champions. Red peppers are high in antioxidants, vitamin C and boosts your metabolism, mushrooms are high in zinc, the kale adds fiber and the spices, especially turmeric, are anti-inflammatory for the body. Its also warm, filling and utterly delicious and the best part is that its so simple to make, yet packed with a ridiculous amount of flavour.
Avocado toast is the perfect healthy snack. This is so simple to make yet so satisfying and delicious you will want to bookmark this page to remind you that avocado toast is amazing. Eat this when your still hungry after dinner, in between meals, or just feel like a dang good snack.
There is only 5 ingredients to this snack and you can have everything prepared and ready to go before the toast is even out of the toaster! This snack is perfectly balanced with the acidity from the lime juice and spice from the chili flakes. I am also not a fan of cilantro, I actually used to despise the herb, but when used with all the other ingredients it tastes SO GOOD on this toast. Each ingredient is super healthy, full of nutrients vitamins and minerals so its a 100% guilt free snack.
Cookies for breakfast. Yes.
I like to wake up and have a warm lemon drink or a smoothie and along with that I also like to have some sort of substance that isn’t just liquid. Working early in the morning on weekdays I also don’t have time to prepare much and breakfast needs to be food I can eat on the go so cereal and pancakes were out. I came across some breakfast vegan cookies at a restaurant nearby and thought to myself instead of wondering how much sugar was in them or justifying spending $3.10 on a cookie every morning, I decided that I would try and make my own. I have found the perfect amount of each ingredient to transform them into the perfect healthy breakfast cookie.
These cookies are soft, chewy, moist and delicious and are so easy to make only requiring one bowl to make them in. When I eat them I feel like I should feel guilty but then I remember that literally every single ingredient in these cookies are pure, whole foods offering a variety of nutrients. I usually make a batch of these cookies every Sunday and take one on-the-go in the morning before I leave to go to work. Its prettttyyyy hard to only eat one a day…..they don’t always make it to the end of the week but I’m not complaining.
These are by far the best cookies i have ever made and had…and i’ve had a lot of cookies. After you have just one, you will crave these again and again and again. The taste and texture are just absolutely perfect and you would NEVER know these were vegan and gluten-free.
I have been experimenting a lot with gluten-free baking and discovered I really like it as it makes vegan baking easier because there’s so much variety with flours, emulsifiers and thickeners that when combined properly make the best damn taste and texture that is different from standard white-flour, egg and milk cookies.