This is a great recipe for school lunches, after-school snacks or for a casual party nibble. This recipe makes a huge bowl, but keeps well in an air-tight container for a couple of days—if you hide it well.
There is nothing particularly complex about these ingredients, and that’s what makes this so fresh and delicious. Simplicity allows the flavours of the quality products to shine through. Continue reading “Farmers Market Inspiration: Garlic White Beans & Mushrooms on Toast with Creamy Asparagus Soup”
Chia pudding is one of those staple recipes in my Plantiful Kitchen. It can be used as a breakfast main dish, or garnish, it can be eaten as a healthy snack, and even disguised as a dessert. Part of what makes it such a versatile dish is that it starts out simple and can be dressed up so many ways. Continue reading “Simple Vanilla Chia Pudding”
Yes…Breakfast Pudding. Of course you could easily eat this at any meal or snack or dessert throughout your day. Continue reading “Chocolate Chia Breakfast Pudding”
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”
Beets are an earthy tuber that are a good source of fibre and important minerals like folate, potassium and magnesium. As exciting as that sounds, beets are not all that popular and I’d like to change that. Continue reading “Simple Walnut Beet Salad”
Green beans are a popular vegetable around our dinner table. Generally I serve them steamed with a sprinkling of himalayan salt and cracked black pepper. But this salad is worth veering off the course of tried and true.
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”
Summer is here and it came in strong. The first day of summer, and the weekend leading up to it was HOT, and who felt like cooking? Not me!
Using beans as a base of a salad is a great way to make a meal-worthy dish. You can make this up ahead of time, this will only make it taste better, and it will keep for at least three days in the fridge. Continue reading “Black Bean Salad with Lime Cumin Vinaigrette”
If you haven’t tried making polenta before you really should, it can be used as a canvas for many plantiful creations. One of my absolute favourite ways, is to grill it and top it with fresh, grilled veggies.