Lemon Pesto Pasta Salad

This simple pasta salad is filling, tasty and perfect for barbecues and picnics. It travels well, tastes better with time and is a real crowd pleaser.  The pesto recipe that is used to dress the salad is a versatile recipe on its own. You can use it to flavour warm pasta dishes, in soups or even as a spread on a wrap or sandwich. Continue reading “Lemon Pesto Pasta Salad”

Smoothie-A-Day Challenge: Plantiful Smoothies 101

Each year I host a Smoothie-a-Day Challenge, to introduce people to delicious, plant based smoothies. Each week I send participants a new recipe, a corresponding ingredient list for the week and some preparation and nutritional tips. All I ask is that participants commit to trying the new smoothies each day. We share our experiences on the Plantiful Plates Smoothie Challenge Facebook Page and get support and tips from those taking part in the challenge with you!   Continue reading “Smoothie-A-Day Challenge: Plantiful Smoothies 101”

Easter Treats: Plantiful Plates Cooking Class

PLANTIFUL EASTER TREATS

The next class in the Plantiful Plates Kitchen will feature wholesome, plantbased treats you can enjoy this Easter.  Each recipe made in class will feature techniques and ingredients that will turn Easter sweets into nutritious treats.  I will show you how to make delicious chocolates, cheesecakes and seasonally featured power balls that will satisfy your sweet tooth, yet not include any refined, are gluten-free, dairy-free and egg-free.

 

Location: Plantiful Plates Kitchen

Time: Sunday, March 26th 2pm-4pm

Cost: $45 

To register, email me at michelle@plantifulplates.com by Wednesday, March 22nd.

Slow Cooker Quinoa Chili

Even though the calendar shows that we are almost into Spring, it still feels decidedly Winter-like outside.

A staple recipe that I like to make for busy weeknights, or any cool-weather evenings is chili. This version is made in a slow cooker, so set it on low in the morning and it will be ready to serve by dinner. Continue reading “Slow Cooker Quinoa Chili”