Ingredient: pink himalayan salt

Creamy, Cozy, Cashew-Cheesy Cauliflower

The recipe title says it all. This alternative to Mac n’ Cheese is comfort food at it’s best. It’s creamy and cheesy but also has more health-promoting ingredients than the traditional dish. In place of pasta, I’ve used roasted cauliflower. In place of cheese sauce, I’ve modified my go-to cashew sauce, into a replica with dare I say, more flavour?

This dairy-free, gluten-free, low-carb, vegan dish will have you forgetting about all those labels. All you will think about as you eat it is “mmmmmm”.

Crunchy Clean Granola

Happy New Year!  I have been taking a long break over the holidays, wanting to spend time with those that matter most over the holidays and catching up on some long needed rest.

But now I’m back committed to posting at least once a year to keep sending out plantiful ideas and inspiration.  Starting off, I wanted to share with you a few recipes to help you start your day off right. Plant based breakfasts that will help you fuel your body for the cold days ahead, and keep you feeling full through to your mid-morning snack.

Below is a basic recipe that I use for granola which can be modified with flavourings of your choice. Continue reading “Crunchy Clean Granola” →

Cherry Cornmeal Muffins

Cherry Cornbread Muffins

All July I’ve been participating in Plantiful Plates Smoothie-a-Day Challenge, which I’ve tended to have for my breakfast. It’s been a perfect time of year to do this—it’s been so hot, so the smoothies are refreshing. I have been using fresh greens and berries which are in abundance now—another bonus.  And, with the recipes and ingredients on hand, what to make for breakfast has been easy.

This weekend I woke up wanting something other than a smoothie and I was craving muffins.  Inspired by the gorgeous sweet Ontario cherries I got at the farmers’ market, I created this protein rich, gluten-free, just sweet enough Cherry Cornbread Muffin. Continue reading “Cherry Cornbread Muffins” →