This Mousse is made with two - yes, two - ingredients, does NOT taste like coconut (like soooo many dairy-free chocolate flavoured things out there), stays fluffy and smooth even after being refrigerated for a day, is the perfect amount of sweet, and will change your dairy-free life. Also thanks to Lily’s chocolate…. it has no artificial, added or refined sugar. Yes, you heard me right. Instead, its sweetened botanically with stevia - without the stevia aftertaste.

When my go-to chocolate chip recipe just wasn’t an option when my cookie craving kicked in - I had to look elsewhere, and ended up finding a great base-recipe that I only had to tweak a little bit. These cookies are soft, and chewy but crispy on the outside. An absolute game-changer when it comes to vegan and gluten free baking.

This cream sauce is so versatile! I’ve served it with chickpeas over spiralled zucchini and carrots, as well as with brown rice pasta and free range roasted chicken. I’ve used it cold as a dip with raw veggies, and as a sauce for a baked casserole! The options are endless for this deliciously creamy and flavourful sauce and I can’t wait for you to try it!

I can’t believe that I’ve lived my whole life up until this point, without ever thinking to put these two together. I came across a ready-made version at a health food store while I was in Ottawa last month, and the idea blew my mind. Full disclaimer though, I am a tad bit obsessed with hummus. It is so easy to make, and eat throughout the week with fresh vegetables, not to mention portable and Delicious!!

By now you should know that I am obsessed with having things pre-made in my fridge. Things like this breakfast bar, are awesome to have around as a quick snack, and can save the day if i’m running late in the morning and don’t have time to make a smoothie. Other weeks, or if we’re travelling, I plan ahead and make sure I have something like these ready to go! Also, full disclosure, these can be eaten at any time of day, or even used as a dessert!

Do you celebrate Cinco De Mayo? Well, it’s on a Sunday this year, so if you happen to be wondering what to bring to that fiesta you’ve been invited to, just make this! At the same time, if you’re looking for a quite night at home, and don’t feel like joining in on the party… ALSO JUST MAKE THIS! You really can’t go wrong.

This recipe is so quick to make, that you don’t even need to meal prep the pasta sauce! (But you still totally could if you wanted an ultra fast dinner or lunch) It’s also made with plant based, simple, everyday ingredients, so no running to the grocery store for a specific ingredient - SCORE!

Ya’ll, in case you couldn’t already tell by the majority of the recipes I post, I’m a HUGE fan of batch cooking and making it super easy to pull something out of the fridge or freezer, instead of ordering skip the dishes for dinner. And, while not all recipes are make-ahead friendly… THIS ONE IS! These salmon patties thaw real quick, so they require no extra plan-to-take-out-of-the-freezer time, you simply just take them out and let them thaw on a plate, while you make this creamy lemon dill sauce 😍.

If you are looking for a recipe you can make for lunches all week and NOT get sick of… THIS IS IT! Whether you follow a Plant based diet or not, I promise you that this taco bowl will hit the spot. You won’t be able to tell that the “meat” is actually made of finely chopped walnuts, because of how it’s seasoned, as well as the fact that it has the same mouth-feel as ground beef.

This recipe is a great transition for anyone who is trying to cut down on the amount of animal protein they consume. Whether thats for moral, environmental, financial or any other reason, sometimes it’s fun to have options! I always encourage eating a variety of different foods and for me personally, I’m always trying to expand my repertoire of whole food, plant based proteins, though I still do eat meat. This recipe makes a WHOLE lot of food, so I either make it ahead of time for lunches…