Tofu Ricotta

In our house we eat mostly plant-based, which means when it comes to things like cheese we’ve had to experiment over time, so that we can find the brand we enjoy. When it came to making lasagna I couldn’t figure out what the best replacement was for the ricotta, until I started playing around with tofu. This is my tried and loved tofu ricotta recipe, developed over months of testing. Packed full of protein, it is sure to be a delightful addition to any dish (especially lasagna!).

Tofu Ricotta:

What you’ll need:

12 oz package Tofu
2 Tbsp Dried* Chives
2 Tbsp Dried* Oregano
2 Tbsp Dried* Basil
2 Tbsp Lemon Juice
1 tsp Salt

* you can use fresh herds, use about 3/4 C -1 Cup of each

What you’ll do:

1. Combine all ingredients in a blender and blend until smooth.

2. Use as desired, will store in the fridge in an air-tight container for up to 4 days.

Pro-Tips:

⭐You can use any herbs you desire, try using an Italian blend, or thyme in replace of the chives.

White bean dip

When it comes to wholesome and nutrient-dense foods, beans stand out as a staple in a nourishing diet. Packed with protein, fiber, and essential vitamins and minerals such as potassium, folate, and iron, beans offer a plethora of health benefits. The combination of protein and fiber not only helps with satiety and weight management but also supports digestive health and blood sugar regulation. Additionally, beans are rich in antioxidants, which play a role in reducing inflammation and protecting against chronic diseases. Some resources suggest you should try to get around 3 servings of beans and legumes a day With their versatility and ability to enhance a variety of dishes, from soups and salads to main courses and dips, beans are an excellent choice for promoting overall well-being and nourishing the body.

When we found out my son is allergic to chickpeas I started to switch out chickpeas for white navy beans. This is my white bean dip that I use for veggies!

White Bean Dip:

What you’ll need:

1 3/4 Cups White Navy Beans
1 Tbsp. Extra Virgin Olive Oil
2 Cloves Garlic
1/2 tsp Onion Powder
1/4 tsp Paprika
Salt & Pepper to taste

What you’ll do:

1. Combine all ingredients in a blender and blend until smooth.

2. Serve with veggies, or use as a spread on sandwiches and wraps.

Granola

Granola can be a delicious and satisfying snack all by itself, providing a crunch of wholesome goodness. It also serves as a perfect complement to an array of other dishes, adding a delightful texture and flavor. For me, incorporating granola into my morning routine is especially delightful—I love sprinkling it atop my Chia Seed Pudding, creating a delightful amalgamation of textures and flavors. Whatever your preference, this versatile recipe is designed to bring a smile to your face and a hint of joy to your taste buds!

Granola:

What you’ll need:

2 Cups Rolled Oats
1/4 Cup Coconut Oil (melted)
1/4 Cup Maple Syrup
1 Tbsp Cinnamon
1/2 Tbsp Vanilla
1/4 tsp Salt

*Make it your own by adding between 1/2 Cup to 1.5 Cups optional ingredients, suggestions may include:
Shredded coconut
Raisins
Craisins
Almonds
Walnuts
Pumpkin Seeds
Hemp Seeds
Dark Chocolate

What you’ll do:

1. Preheat the oven to 300° and line a baking tray with parchment paper.

2. In a medium bowl mix all the dry ingredients together.

3. Add wet ingredients and mix.

4. Spread mixture in a thin layer on the baking tray.

5. Bake for 30 minutes, or until golden brown.

6. Remove from oven and allow to cool, once cool you can break up the granola and enjoy!

Dill Pickle Soup

When it comes to foods, there are few things that can bring us back to the comforting embrace of being around a loved one's table. This delicious twist on an old favorite soup is the perfect dish to warm you on a crisp spring day, conjuring memories of laughter and warmth from grandma's kitchen. By combining a delightfully hearty potato soup with the unmistakable savory tang of dill pickle, this soup is sure to become a beloved family tradition!

Dill Pickle Soup:

What you’ll need:

1 Yellow Onion Diced
4 Celery Stalks Diced
2 Carrots Diced
1.5 lbs Potatoes Cubed
1 Cup Dill Pickles Diced
1/2 Cup Pickle Juice
4 Cups Vegetable Stock
1 Can Coconut Milk
6 Cloves of Garlic Minced
1/2 Tbsp Thyme
1/2 Tbsp Dill Weed
1/2 tsp Smoked Paprika
1/4 tsp Mustard Powder

What you’ll do:

1. Over medium heat sweat onions, celery and carrots in a large soup pot until vegetables are soft

2. Add garlic allow to cook for 1-2 minutes

3. Add potatoes, seasonings and pickles and saute for 3-5 minutes

4. Add stock and bring to a boil, reduce heat and simmer for 20 minutes

5. Remove 1/2 the soup and blend using an immersion blender (if you don’t have one an electric blender will also work well)

6. Add coconut milk and the dill pickle juice

7. Serve and enjoy!

Chocolate Covered Peanut Butter Balls

I’ll be honest, I never really gave energy bites an honest try until after my son was born. But when he was born I quickly realized I needed an easy to make and eat, and nutritious snack. Something that I could make a head of time and have on hand for those long hours of cluster feeding while I was couch bound.

Enter energy bites!

This delicious snack is my perfected recipe. It’s tasty, with just the right amount of sweet, and the flax seeds helps give them that extra added benefit for your hormones!

Chocolate Covered Peanut Butter Balls:

What you’ll need:

For the Filling -

1 Cup Oats
2 Tbsp Ground Flax Seeds
1/2 Cup Peanut Butter
3 Tbsp Honey
1 tsp Vanilla
1/4 tsp Salt

For the Coating -

2 Tbsp Cacao Powder
2 Tbsp Coconut Oil
1.5 tsp Honey
1/4 tsp Vanilla

What you’ll do:

For the Filling -

1. In a medium bowl, combine the oats and flax seeds together.

2. Add the peanut butter, vanilla and honey to the oat mixture and stir until everything is will mixed.

3. With a small ice cream scoop, portion mixture and roll them into balls.

4. Place in a container, in the fridge and allow to cool for at least 30 minutes, this will help them to keep their shape while coating them with the chocolate.

For the Coating -

1. Once the balls have cooled, melt coconut oil.

2. Add the cacao powder, vanilla, and honey and stir well.

3. Using a fork (or a spoon) place a ball int he chocolate mixture, swirl it around until fully coated, remove the ball from the mixture and place in a parchment lined container.

4. Repeat the coating process until all balls are coated, then place in the fridge to cool so the chocolate can harden.

5. Store balls in the fridge and enjoy!

Pro-Tips:

⭐Peanut Butter Balls are just as tasty without the coating.
⭐Have a time crunch? You can add 1/4 cup of dark chocolate chips, instead of coating the balls with chocolate, to keep the chocolate and peanut butter goodness.

Slow Cooker Apple Pie Steel Cut Oats!

This tasty oatmeal dish is a great way to start your morning. Oatmeal is a great source of fiber and is considered a complete protein, meaning it contains an adequate amount of the nine essential amino acids. Put all the ingredients in a slow cooker before you go to bed and start your day with the deliciously comforting flavours of Autumn!

Slow Cooker Apple Pie Steel Cut Oats:

What you’ll need:

1 Cup steel cut oats
2 Cups Applesauce (or apple juice)
1.5 Cups water
½ Cup Plant Milk of choice (we use oat milk)
2 Tbsp Maple Syrup
1.5 tsp Cinnamon
1 tsp Vanilla 
¼ tsp nutmeg
2 Apples diced

What you’ll do:

1. Combine all ingredients in the slow cooker and stir

2. Cook on low heat for 7 hours 

3. Give the oats a stir and serve warm. 

Pro-Tips:

⭐Put oats in the slow cooker before bed for a great breakfast option in the morning!
⭐You can exchange the apples for other fruits to provide a variety, other fruits we like are peaches and raspberries. 
⭐You can store Oatmeal in the fridge to be reheated to eat throughout the week!

Oat Milk

Dairy can be an inflammatory food, especially for those who have a sensitivity, or allergy to the proteins in dairy. When Munroe presented with CMPI (cows milk protein intolerance) we started trying out different dairy alternatives. In our house our favorite milk alternative is oat milk, we go through it like crazy! Which is why I decided to give making it myself a try.

Here is a simple recipe to make your own oat milk.

Oat Milk

What you’ll need:

1/2 cup oats 
3 cups water
1/2 tsp pure vanilla extract
1-2 tsp honey
Pinch of sea salt

What you’ll do:

Put in a blender and blend for 30 seconds to 1 minute  strain and enjoy! 

It's THAT easy!

Cauliflower Wings

We love wings, and though baked chicken wings are healthier than fried, we knew we had to try and find a healthier alternative. We weren’t sure what to expect when we decided to try cauliflower wings, but we were pleasantly surprised. After trying a few different variations, we believe we’ve come up with a recipe that’s sure to impress!

And as a Bonus, they are toddler approved!

Cauliflower Wings

What you’ll need:

5 Cups Cauliflower Chopped (Approximately 1 med head)
1 Cup Flour of choice (all purpose flour works great, but can use oat or rice flour)
1 tsp Garlic Powder
1 tsp Onion Powder
½ tsp Oregano
½ tsp Thyme
½ tsp Paprika (adjust for heat, eliminate if you’re sensitive to nightshades)
¼ tsp Back Pepper (eliminate if you’re sensitive to nightshades)
Pinch of sea salt
1 Cup non-dairy milk of choice
¾ Cup breadcrumbs
1 ½ Cups Sauce of choice

What you’ll do:

1. Preheat oven to 425° 

2. Chop cauliflower into medium pieces. 

3. Mix flour and spices together. Add the milk a little bit at a time, until consistency is right for coating the cauliflower.

4. Toss cauliflower in the batter and mix until coated. 

5. Add breadcrumbs and mix. 

6. Place on a parchment lined baking sheet and bake in the oven for 25 minutes.

7. Turn the oven off and allow the cauliflower to sit in the oven for another 5 minutes. This allows the cauliflower to become more crispy without burning. 

8. Remove from the oven and let cool for 5-10 minutes. 

9. Toss the cauliflower in your sauce of choice, serve and enjoy!

Nourishing Spotlight:

Cauliflower - This high fiber vegetable is jam packed full of nutrients such as Vitamins C, K, B6, Folate, and minerals such as potassium, manganese, and magnesium. Cauliflower is also a great source of choline, an essential nutrient many of us are deficient in. Choline is needed for membrane biosynthesis, tissue expansion, as well as for neurotransmission and brain development during pregnancy. One cup of cauliflower contains 45mg of choline. 

Nacho Popcorn Seasoning

A tasty treat, but if you’re eating the microwave popcorn, or if you’re using store bought seasoning, you could be unintentionally consuming a tone of salt. Today I’d like to share with you one of our favourite seasoning recipes! Simply pop some kernels and add a little bit of melted butter and seasoning to your popcorn, mix and enjoy! (you can also add some water to a spray bottle and gently mist the popcorn if you’d like to stay away from butter!)

Nacho Popcorn Seasoning

What you’ll need:
2 Tbsp Nutritional Yeast, 
1 Tbsp Paprika
2 tsp Chili Powder
2 tsp Onion Powder
2 tsp Garlic Powder
½ tsp Cumin
¼ tsp Salt

Chicken Curry Soup

We love soup, and we love curry, so it only made sense to put them together!

The inspiration from this recipe comes from our desire to find a delicious food to help with our body systems while we come off the birth control pill. The two main areas we were looking to support were the liver and the gut. Our liver is the primary organ of detoxification, working to eliminate any excess estrogen in our systems. However, taking birth control impairs the liver's ability to eliminate estrogen. Our gut works with our liver’s to remove excess estrogen via the bowels, the birth control pill can also disrupt our gut microbiome, impairing gut function.

We do want to take this moment to also quickly note, when cooking with animal protein such as chicken, we cannot advocate enough for getting your meat from a more humane source, this helps to ensure you are getting a good quality of animal protein. Your body will thank you, and it tastes better!

Chicken Curry Soup

Prep Time - 10 Minutes
Cook Time - 25-30 Minutes
Total Time - 35-40 Minutes

What you’ll need:

• 1 Tbsp. Coconut Oil

• 1 lbs. Chicken (diced)

• 1 Small Onion (diced)

• 2 Large Carrots (diced)

• 2 Celery Stalks (diced)

• 4 Cloves of Garlic (Minced)

• 1 tsp Garam Masala

• 1 Tbsp. Curry Powder

• 2 Tbsp. Oat flour (or other flour of choice)

• 7 Cups Chicken Bone Broth

• 1 lbs. Yukon Gold Potatoes (cut into cubes)

• ½ can full-fat coconut milk

• 1 Cup Broccoli

• 1 C Spinach (chopped)

• Salt & Pepper to taste

What you’ll do:

1. In a large sauce pot, over medium heat melt coconut oil, add the diced chicken and brown, adding salt and pepper if desired.

2. Add onions, celery, carrots, and garlic and cook for 3-4 minutes.

3. Add garam masala & curry powder and cook for 1 minute. (**Don’t have curry powder, try the recipe below!)

4. Stir in flour, making sure to coat all vegetables and chicken, allow to cook for 1-2 minutes. 

5. Add chicken bone broth and potatoes. Bring to a boil, then reduce heat and allow to simmer for 15 minutes. 

6. Add coconut milk, broccoli & spinach and simmer for an additional 5-10 minutes (until potatoes are tender)

7. Serve warm & enjoy!

* If soup you’d desire your soup to be a bit thicker, you can add a arrowroot slurry (or cornstarch slurry)*

** Curry Powder

• 2 Tbsp. Cumin

• 2 Tbsp. Coriander

• 1 Tbsp. Turmeric

• ½ tsp Ginger

• 1.5 tsp Cardamom

• ½ tsp Cayenne

• ½ tsp Cinnamon

Combine all ingredients in an airtight container and use as needed!**