I’m always looking for new flavours to spice up my morning muffin routine. I love how versatile muffins are- they travel well, they provide the perfect amount of energy, and they’re just the right size to satisfy without being overly filling! I like to make a big batch of muffins on the weekend so that I have them on hand for the week for breakfasts and snacks on the go.

 

These muffins are the perfect thing for a busy day. The banana provides a healthy dose of complex B vitamins, fiber, and energy. They also add a fair bit of sweetness and moisture to these muffins, which I love! This is the perfect recipe if you’ve got some old brown bananas you’re trying to use up. Often if I have a banana left that no one in the house wants to eat, I store it in the freezer until I’m ready to make something with it; it’s the perfect way to reduce waste, and it yields the best results in recipes like this. I chose to use agave syrup just to add a bit more sweetness and moisture, although you can certainly substitute with maple syrup if you like (just reduce by half to compensate for the extra sweetness!).

 

I used a combination of buckwheat flour and rice flour in this recipe, for flavour and textural balance. Buckwheat flour is high in protein, which is necessary for long term energy throughout the day. It has a slightly sweet, mildly nutty flavour that goes well with banana, and its relative density gives a nice body to these muffins. The rice flour balances the buckwheat, adding lightness so that the muffins are springy and not overly heavy.

 

These muffins will easily keep for five days if wrapped and stored in an airtight container. By wrapping each muffin individually in a piece of parchment and plastic wrap, your muffins can easily be tossed into a bag on the way out the door, making them the perfect treat for the road. Eating well should be convenient, as well as delicious! As always, eat well to live well!

Banana-Buckwheat muffins
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 
Course: Dessert
Ingredients
  • 1 cup Buckwheat flour
  • 1/2 cup Rice flour
  • 2 Bananas (mashed)
  • 1/2 cup Coconut Oil (melted)
  • 1 tsp Baking powder
  • 1/2 tsp Vanilla powder
  • 1 tsp Corn flour
  • 1/4 cup Agave syrup
  • 1/2 tsp Himalayan pink salt
  • 1/2 cup Coconut milk
Instructions
  1. Preheat oven to 185C (375F)


    2. In a bowl, mix together the bananas, agave syrup and coconut milk.


    3. Combine the dry ingredients and mix into the wet banana mixture.


    4. Pour into prepared cupcake molds. Bake for 15-20 minutes until golden and springy. To test for doneness, insert a toothpick into the center of the center muffin. If it comes out clean, the muffins are done. If not, continue to bake, checking at 10 minute intervals. 


My kids’ school had a cake day to celebrate the end of the school year. I love baking cake, and thought it would be the perfect opportunity to try out my newest recipe using chestnut flour. I always find it funny how open-minded kids can be about food. It’s our own hangups and ingrained beliefs that lead us to think that children require high amounts of sugar and food colouring in order to make food appealing for them. Kids will eat anything as long as it tastes good to them and, most importantly, looks good to them! That’s why I put so much emphasis on my presentation- I want my healthy options to be as appealing as possible to my boys so that they’ll try it.

 

I have to say, I was pleasantly impressed by how well received my vegan, gluten free, sugar free cupcakes were by both adults and kids! The date sugar adds the perfect level of sweetness to this recipe, and I like it because it’s the purest form of sweetener that you can get. This is due to the fact that it’s not processed at all- it’s made from dried, pulverized dates, so all the nutritional benefits of the dates remains intact in the sugar. For the buttercream, I chose to use agave syrup, because it can be used in place of corn syrup. In this case, not only does it add sweetness and richness, but it also acts as a stabilizer, keeping the buttercream from separating, and allowing it to holds its shape on top of the cakes.

 

I chose to use chestnut flour in these cakes because of its high protein content and nutty flavour. Chestnut flour is naturally sweet, adding to the sweetness of the finished product. Raw cacao is full of protein as well, and also contains calcium, riboflavin, and phytonutrients that aren’t found in processed dark chocolate. I love how chocolatey it made these cakes! I rounded out the texture and flavour of the cakes by using coconut oil and hazelnut butter as my primary sources of fat. Not only are these both great sources of good fats, they also made the cakes rich and moist.

 

These cakes contain a lot of ingredients, but they’re fairly simple to put together. In truth, I think the fact that there’s no presence of gluten means that the batter can be mixed without any of the precautions you usually need to take with traditional cake batters. The lack of eggs (which act as a leavening agent in conventional cake recipes) is compensated by a bit more baking powder than I would tend to use in a basic cake batter, but in truth the rice flour is light enough that the cakes tend to rise without any issue.

 

Overall, I would say that this was a pretty successful recipe! The kids all loved the chocolatey, fluffy cakes with creamy icing, and I enjoyed knowing that they were getting a heavy dose of protein, vitamins, minerals, good fats and antioxidants, without any processed sugars or animal fats! Eating well should be fun too! As always, eat well to live well!   

Chestnut Cupcakes
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 
Course: Dessert
Ingredients
For the cake:
  • 1 cup Rice flour
  • 1 cup Chestnut flour
  • 3 tbsp Raw Cacao
  • 2 tbsp Coconut cream
  • 6 tbsp Date sugar
  • 1/2 cup Coconut oil
  • 2 tbsp Hazelnut butter
  • 200 ml Rice milk
  • 1 tsp Vanilla
  • 1 tsp Corn flour
  • 1/2 tsp Salt
  • 1 tsp Baking powder
For the buttercream:
  • 1 cup Cashews, soaked overnight
  • 1/2 cup Rice milk
  • 1 tbsp Raw Cacao
  • 1 tbsp Agave syrup
Instructions
  1. Preheat oven to 185C (375F)


    2. Make the cake- Mix all ingredients together until a smooth batter is formed.


    3. Pour into individual cupcake molds lined with paper, and bake for 25 minutes. To check doneness, insert a toothpick into the center of the middle cake. If it comes out clean, the cakes are done. If not, allow them to continue baking and check at 10 minute intervals.


    4. Make the cream- In a blender or food processor, combine all ingredients until smooth. If you need to make it a bit smoother, add more rice milk, 1 tbsp at a time. Refrigerate for 10 minutes to stiffen it up again.


    5. Once the cupcakes have completely cooled, spread or pipe the buttercream on top. 


As anyone who regularly follows my blog may know by now, I have a love of all things sweet! It’s so difficult to find high quality, healthy vegan, gluten free, processed sugar-free desserts, so it’s actually easier to just make my own. I came up with this coffee tart recipe recently, and have really been enjoying it! The chocolatey base, made with cacao, amaranth, walnuts and agave is sweet, chewy, and perfectly textured. It really highlights the cream filling, making a really satisfying dessert or snack.

 

As usual, I chose to use a base of cashews and coconut cream for my cream filling. I love cashews because they’re so creamy when soaked and pureed, and add a nice amount of sweetness to any recipe. The coconut cream and almond milk also provide additional creaminess, as well as a healthy dose of iron, calcium and magnesium, amongst other benefits. I chose to sweeten both the base and the filling with agave nectar, although maple syrup would add a nice flavour as well. I have a preference toward vanilla powder- which is actually vanilla beans that have been dried and pulverized- but you can definitely use vanilla essence if you prefer. If you’re using essence as opposed to powder, use ½ tsp to yield the same results.

 

I chose to use amaranth in my crust because I enjoy its texture, and also like its high protein content. I’m constantly trying to add protein into my foods wherever I can, and amaranth was the perfect addition to this recipe! Amaranth, like my other favourite grain buckwheat, is actually a seed, although it’s most commonly referred to as a grain (and for the sake of this post, I’ll stick to calling it a grain as well!). It’s gluten free, and along with its high protein content is also very high in calcium. It has a pleasing, slightly nutty flavour, and works well in both sweet and savoury applications. Amaranth also happens to be full of antioxidants, which I love!

 

If you’ve been following my blog, you probably know about my love of raw cacao as well. Raw cacao is great, because it gives you all the chocolate flavour you need, but is much more nutritionally dense than processed dark chocolate. Raw cacao is full of phytonutrients, and also contains protein, calcium, carotene, thiamin, and riboflavin. In this recipe, it lends its dark colour and sultry flavour to both the base and coffee ripple in the cream filling.

 

For my coffee filling, I used coffee essence, which is more or less coffee that has been concentrated considerably for baking purposes. I like that it gives a strong coffee flavour to the ripple, without adding a lot of liquid. Of course, if you can’t find coffee essence, you can make something similar by reducing strong espresso by half. I find this process to be an extra step, and if you’re really busy you may consider it to be too time consuming as well.

 

I hope you enjoy my vegan, healthy coffee tarts! Try them the next time you’re looking for a sweet, cool, coffee flavoured treat! And, as always- eat well to live well!

Coffee Tarts
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 
Course: Dessert
Ingredients
For the tart base:
  • 8 dates
  • 1 cup amaranth
  • Handful of walnuts
  • 1 tsp raw cacao
  • 1/4 cup agave syrup
For the cream filling:
  • 2 cups cashews, soaked overnight
  • 1 tsp vanilla powder
  • 2 tbsp coconut cream
  • 2 tbsp agave syrup
  • 10 tbsp almond milk
  • 2 tsp raw cacao
  • 1 tsp coffee essence
Instructions
  1. In a food processor, combine the dates, amaranth, walnuts and cacao. Blitz together until everything is incorporated together and the consistency of cornmeal.


    2. Transfer the mixture to a bowl. Add the agave syrup, and work it in with your hands to form a dough. Transfer the dough onto a piece of parchment paper, and work the dough for a few minutes longer to make sure it’s pliable.


    3. Press the dough into tart pans, making sure to press firmly into the edges.


    4. Freeze for 30 minutes.


    5. To make the cream, combine the cashews, vanilla, coconut cream, agave syrup and almond milk in a food processor. Puree until smooth.


    6. In a separate bowl, mix together the cacao and coffee essence.


    7. Unmold the tarts, and fill with the cream mixture. Spoon in a small amount of the cacao and coffee mixture, and swirl it through the cream mixture with a small spoon or toothpick.


    8. Freeze for 15 to 20 minutes. 


I absolutely love dessert! Because of my vegan, gluten free, sugar free, nutritionally-focused lifestyle, it’s virtually impossible to purchase store bought desserts. As a result, I’m constantly inventing new, interesting dessert recipes that satisfy my sweet tooth while fulfilling my dietary requirements. I find something so rewarding about baking up a new recipe that is sweet enough for my kids to love, and this recipe was a definite winner!

 

Cranberries are very low cal (about 50 calories per cup!), and highly nutritious! They’re rich in antioxidants, anti-inflammatories, and vitamin C. Their benefits are fairly well documented; the polyphenols in cranberries have been shown to reduce the risk of heart disease, they contain high levels of proanthocyanidins (PACs) that reduce the amount of bacteria present in the urinary tract, thus fighting infections and aiding specifically in the prevention of urinary tract infections. The same PACs have been credited with reducing the amount of bacteria in the mouth as well, leading to better dental health and wellness.

 

I enjoy agave syrup in baking because I feel that it does a good job of mimicking corn syrup- it has a light sweetness, and a thick, viscous consistency that adds moisture and aids in binding the dough. It is slightly less sweet than white sugar, so you may need to increase the amount according to your own personal taste. Of course, agave won’t provide enough sweetness for this recipe on its own, so I also used one of my favourite sweeteners, date sugar. Technically not actually a sugar at all, as it isn’t refined from a plant, date sugar is made from dates that have basically been pulverized and dried. Date sugar is absolutely one of my favourite sweeteners, and I use it often!

 

This recipe requires a bit more work than most of my other dessert recipes, mainly due to the dough needing to be rolled. That being said, this recipe certainly isn’t difficult, and can be made in well under an hour. It will keep in an airtight container for up to two days, and can be a wonderfully decadent treat for breakfast! It’s also very portable and free of nuts and dairy, so it makes a great option for lunch boxes as well!

 

The next time you’re hunting for a new vegan dessert, try this cranberry mess! Eating well certainly doesn’t mean giving up the sweet things in life. So, as always, remember- eat well to live well!      

Cranberry Mess
Cook Time
25 mins
 
Course: Dessert
Ingredients
  • 1 cup Buckwheat flour
  • 1/2 cup Gluten free white flour
  • 1 tbsp Arrowroot
  • Pinch of salt
  • 4 tbsp Date sugar
  • 1/4 cup Coconut oil
  • 1/4 cup Ice water
  • 1 cup Cranberries
  • 1/4 cup Agave syrup
Instructions
  1. Preheat oven to 185C (375F)

    2. Mix together the flours, arrowroot powder, salt, date sugar, coconut oil and water in a large bowl, working the dough with your hands.


    3. On a lightly floured surface, roll the dough out to ¼” thickness. Carefully transfer the rolled dough into a baking dish.


    4. In another bowl, mix together the cranberries and agave syrup. Pour the mixture into the center of the dough, and fold in the edges.


    5. Bake 20-25 minutes, until golden. 


I enjoy laid back, relaxed weekend breakfasts. My morning routine in the week can be fairly hectic, and weekday breakfasts usually tend to be light and convenient. On the weekends, I relish the chance to spend time with my family and eat a long, pleasant breakfast together. That’s what I love about this pumpkin loaf- it’s lightly sweet, and makes the perfect side for a weekend breakfast. True, this loaf could work as a quick breakfast during the week (it can keep for up to 5 days if properly wrapped), but I prefer to have a nice slice with a warm drink, along with whatever else I’ve cooked up that morning. We don’t get a lot of time together in the week (well, not as much as we’d all like!), and Saturday and Sunday breakfasts are a time to catch up with each other, plan our weekend activities, and just unwind a bit.

 

What I like best about this loaf is it is so versatile! It’s delicious on its own, but also tastes great topped with maple butter or jam. For this recipe, I chose to use a combination of buckwheat and millet flours. Buckwheat flour is one of my favourite flours- if you’ve been following my blog, you’ve probably seen it in a few of my recipes before! It has a nutty flavour that I just love, and is full of vitamins and minerals. I used millet flour to smooth out the texture of the loaf and add a warm yellow hue to the finished product.

 

While this loaf doesn’t actually contain any pumpkin flesh, there is a significant amount of pumpkin seed butter in the recipe. Pumpkin seeds are incredibly nutritionally dense, and contain manganese, zinc, magnesium and copper, amongst other nutrients, and are rich in antioxidants. The seed butter is exactly what it sounds like- pumpkin seeds that have been pureed into a butter, providing a rich moisture and mild flavour to the loaf while also enhancing it with all of the aforementioned nutritional benefits. To enrich the loaf further, I also added coconut oil and coconut cream. Coconuts are rich in calcium, antioxidants, protein, iron and a variety of other minerals. The oil and cream add a great deal of richness to this loaf, without the use of saturated fats. For sweetness, I chose to add agave syrup to the loaf this time, although you could certainly use maple syrup if you prefer. If using maple syrup, cut down the amount used by 2 tbsp.

 

Whether you choose to bake this loaf to have on hand for a quick breakfast to go, or do as I did and make it part of a relaxed breakfast ritual, you’ll love this sweet, healthy recipe! Until next time, eat well to live well!

Pumpkin Seed loaf
Cook Time
30 mins
 
Course: Dessert
Ingredients
  • 1/2 cup Millet flour
  • 1 1/2 cup Buckwheat flour
  • 6 tbsp Agave Syrup
  • 2 tbsp Coconut cream
  • 1/4 cup Coconut oil
  • 200 ml Rice milk
  • 1 tbsp Baking powder
  • 1 tsp Corn flour
  • 1/2 tsp Salt
  • 1 tsp Vanilla powder
  • 1 tsp Cinnamon
  • 4 Dates (chopped)
  • 2 tbsp Pumpkin seed butter
  • 1/2 cup Pumpkin seeds
Instructions
  1. Preheat oven to 185C (375F)


    2. Combine all ingredients in a large bowl, and mix until a smooth batter is formed. Pour into a loaf pan.


    3. Bake for 40 minutes in the center of the oven. To check doneness, insert a toothpick into the center of the loaf. If the toothpick comes out clean, the loaf is finished. If not, continue to bake, checking at every 10 minute interval.


    4. Allow to cool for at least 30 minutes. 


This recipe is the perfect combination of protein, omega 3 fatty acids, vitamins and minerals. Cashews are one of my favourite ingredients. They add a sweetness and creaminess to anything, and are full of protein and good fats. Likewise, coconut milk also adds a creaminess to this dessert, along with a hint of sweetness, and enriches it with calcium, B complex vitamins, magnesium and phosphorus. Raspberries taste great, and also have a slew of health benefits on their own. They’re high in antioxidants, rich in vitamin C (which, aside from being a great booster for the immune system, also aids in skin health), high in fiber and rich in manganese. While this recipe seems like a delicious, simple breakfast solution, there actually are quite a few health benefits under all that creamy goodness!

 

The best part about this recipe is that is can be made in a large batch on Sunday, and portioned out for the week. Aside from being an excellent light breakfast option, it’s also a satisfying snack option to break you out of the 3 o’clock slump. Even when we’re busy, we should always find ways to ensure we’re filling our bodies with as much nutrition as we possibly can. Eat well to live well!

Raspberry Cashew Morning Pudding
Cook Time
10 mins
 
Course: Breakfast
Ingredients
  • 2 cups Cashew nuts, soaked overnight
  • 2 cups Frozen raspberries
  • 1 cup Coconut milk
Instructions
  1. In a blender or food processor, puree all ingredients until smooth.


    2. Pour into an airtight container, and keep in the fridge for up to 5 days. 

I have a sweet tooth, and I love developing healthy recipes that allow me to indulge! This cake gets all of its sweetness from in-season pears, apple puree, and date sugar, so I feel good about having a slice- or two!

 

I decided to use a combination of buckwheat flour and sorghum flour for the batter. Sorghum is naturally gluten free, mildly sweet, and has a range of health benefits including a high fiber content, and antioxidant and anti-inflammatory properties. Buckwheat flour is another favourite of mine. It is made from a seed (despite its name!), and is full of protein, fiber, and a host of other benefits, and has a nutty flavour that plays well with the cinnamon, vanilla, apple puree and pears that I used in this cake.

 

I’ve been using vanilla powder a lot these days. Vanilla powder is made from dried, pulverised vanilla beans, and is completely natural. It’s also very intense, so a little goes a long way. Because my kids like to indulge too (they get their sweet tooth from me, I think!), I always try to sneak in as much extra nutrition as possible! Flax seeds helps me do this. Not only is flax an excellent egg alternative- it acts as an emulsifier and binds the cake together- it also contains high amounts of protein, linoleic acid, vitamin B6, potassium, iron and copper. The way I see it, I want my family to be as healthy as possible, and if I can sneak in a little extra nutrition, why wouldn’t I?

 

I chose to use rice milk for this recipe, although you could certainly swap it out with your favourite non-dairy milk. Cashew milk, almond milk or oat milk would all work very nicely in this recipe. I also decided to add in the goji berries, just for a little bit of interest in the cake. You could add walnuts, cubed pears, or leave it out entirely if you like- it’s your cake, and you should have it the way you like it! This indulgent little cake lasts for up to three days properly wrapped and stored in the fridge. It’s the perfect end to a nice dinner, makes a great afternoon snack, and can even be popped into lunch bags for a quick little midday pick me up! The next time you’re craving something sweet, try this easy, delicious pear cake! Eat well to live well.

Ingredients
  • 1 cup Buckwheat flour
  • 1/4 cup Sorghum flour
  • 3 tbsp Date sugar
  • 1 tbsp Arrowroot powder
  • 1 tbsp Flaxseeds
  • 1/2 tsp Baking powder
  • 1 tsp Vanilla powder
  • 1/2 tsp Salt
  • 1 tsp Cinnamon powder
  • 100 g Apple puree
  • 4 tbsp Coconut oil
  • 170 ml Rice milk
  • Handful of Goji Berries
  • 2 pears, sliced thinly
Instructions
  1. Preheat oven to 185C (375F)


    2. Mix all ingredients together in a large bowl. Pour the batter into a loaf pan.


    3. Lay the pear slices evenly over top of the cake, pressing in gently.


    4. Brush the pear slices with coconut oil.


    5. Bake for 25 minutes. To test doneness, insert a toothpick into the center of the cake. If it comes out clean, the cake is finished. If not, continue cooking, testing at 10 minute intervals. 


I enjoy dinner salads quite a bit, especially in the summer. When the warm weather hits, my appetite goes down and I find myself seeking light, healthy dinner options. The beauty of this salad is that you can sub in whichever vegetables you prefer (or happen to have available!), and really make the salad your own. That’s exactly what I did- I happened to have some aubergines and peppers available, and combined with some large, fresh tomatoes and seasoned quinoa, this light summer meal was created! This salad would be equally delicious with any number of roasted vegetables- carrots, zucchini, onion, tomato- the possibilities really are endless! Likewise, the grain is easy to replace- just make sure you follow the cooking time as listed on the package, to ensure the grains come out perfect every time!

 

I hope you enjoy this nice, light summer salad! Gather together with your loved ones, lay down a picnic blanket, and enjoy the warm weather while it’s here! Eat well to live well!   

White Quinoa & Baby Aubergines Salad
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
Course: Salad
Ingredients
  • 1 cup Quinoa
  • 2 Bell peppers, sliced into quarters
  • 4 Tomatoes, sliced
  • 2 Baby aubergines, cut into long strips
  • Himalayan pink salt
  • 1 tbsp Seaweed dulse
  • White Pepper
  • Coconut oil
Instructions
  1. Preheat oven to 185C (375F)


    2. Lay the aubergines and peppers onto a baking sheet. Drizzle with oil, and season with a bit of salt. Roast for 15 minutes


    3. Cook the quinoa according to package directions. Once cooked, season with seaweed dulse, and a bit of pepper.


    4. To assemble the salad, lay the quinoa into the bottom of a large salad bowl or platter. Top with the roasted aubergines and peppers, and fresh tomatoes. 


I love soup! It’s so wholesome and satisfying, and when paired with hearty roasted fennel it makes the perfect dinner!

 

At least once a week, I try to do a dinner just for my husband and I. While this meal could certainly satisfy a whole family (my kids love butternut squash!), I felt it was special enough for date night. Time spent one on one is important to me, and I like this dinner option because it’s easy to put together, cleanup is a breeze, and we can sit and enjoy a nice meal- just the two of us!

 

If you have a Vitamix, this soup is even easier to put together. All you need to do is lightly saute all the ingredients, and then transfer them to the Vitamix and hit the “soup” setting. You can literally set it and forget it, which is one of my favourite aspects of the machine. That being said, this soup is fairly easy to make even if you don’t have a Vitamix. Make sure all the ingredients are cooked down, add a bit of water and bring to a boil, and then puree either in a blender or food processor, or with an immersion blender if you have one. While the soup is being made, roast the fennel in the oven so everything can be ready at the same time.

 

Butternut squash is an excellent source of vitamins C and E, making it a great food to consume in the summer when our skin is under additional strain from the sun. Carrots and parsnips add an element of sweetness, as well as high levels of fiber, beta carotene, potassium, phosphorous and zinc. Cashews add a thick creaminess to this soup, while also providing a ton of protein, iron, and vitamins E, K and B6. I’ve also been using hemp seeds a lot lately, mainly because they’re an excellent source of omega 3 fatty acids and protein. They’re so easy to incorporate into just about any food; as I’m constantly looking for ways to pack more nutrition into the foods that I cook, they have become a welcome addition to my pantry.

 

The roasted fennel gives this soup a rich depth, and was the perfect accompaniment to this sweet soup. We very much enjoyed our date night, and our date night meal! The next time you have something special- or, the next time you happen to be craving soup!- try this fun, laid back meal. Eat well to live well!

Butternut Squash Soup with Roasted Fennel
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 
Course: Soup
Ingredients
For Soup:
  • Half of Butternut Squash, chopped
  • 3 Carrots, chopped
  • 1 Parsnip, chopped
  • 1 clove garlic, chopped
  • Handful of Cashews (soaked 1-2 h in advance)
  • 1 vegan Vegetable Stock cube
  • 1 tbsp Hemp Seeds
  • Himalayan pink salt
  • Pepper
  • Water
For Roasted Fennel:
  • Fennel bulb
  • Rapeseed oil
  • Himalayan pink salt
  • Pepper
Instructions
  1. First, make the soup- Preheat a large pot over medium-high heat, and drizzle with a bit of oil. Sweat the squash, carrots, parsnip and garlic for about 5 minutes, until everything is fragrant. Add the cashews and hemp seeds, along with enough water to cover everything.


    2. If using a Vitamix, transfer to the machine and hit the “soup” setting. If not, bring to a boil on the stove, and reduce the heat to low. Continue to cook for about 20 minutes, then puree until smooth. Return the mixture to the stove and cook for another 20-40 minutes, adding more water if necessary. Adjust the seasoning with salt and pepper.


    3. To make the fennel, preheat the oven to 185 C (400F)


    4. Cut the bulb in half, and lay on a roasting pan. Drizzle with oil, and season with salt and pepper. Roast for 40 minutes. Serve alongside the soup. 


My kids love snacks, and I’m always looking for healthy options that are also fun. Chips are always a hit in our house! If you’ve been following my blog regularly, you’ve probably seen a few of my variations on healthy chip recipes. What I like about this recipe is it is reminiscent of those delicious, greasy parmesan-crusted chips you can get in a restaurant, but my version is actually good for you! Paired with protein-rich hummus for dipping, I’m happy to give my kids these chips when they get home from school and need a fun snack!

 

The breading on the chips is made with a combination of rice flour and nutritional yeast. If you’re really into vegan cheese substitutes, you’ve probably heard of nutritional yeast- it’s got a tangy flavour that is really good at mimicking the flavour of cheese, and is also incredibly nutritionally beneficial! It’s a complete protein,  and full of B-complex vitamins. It’s also rich in niacin, folate, selenium and zinc. Rice flour is gluten free and crisps beautifully, making it a good flour option for this particular recipe.

 

My favourite time of day is the time I get to spend one-on-one with my kids after school, eating a snack and discussing their days. With these chips, those moments last a little longer- especially because they always ask for more! Whether you need a quick pick me up mid-afternoon, or a healthy treat to nibble during a movie, these chips and hummus are the perfect option! Eat well to live well!

Vegan Parmesan Chips with Herb Hummus
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 
Course: Snack
Ingredients
For the chips:
  • 3-4 Sweet Potatoes
  • Olive oil
  • Rice flour
  • Nutritional Yeast
  • Salt
For Hummus:
  • 1 cup cooked Chickpeas
  • Parsley
  • 1 Garlic clove
  • 1/4 cup Olive oil
  • Lemon juice
Instructions
  1. For the hummus:


    1. Combine all ingredients in a food processor, and puree until smooth. Add more olive oil to adjust the consistency.


    For the chips

    1. Preheat oven to 185C (375F)


    2. Cut the sweet potatoes into ¼” thick strips


    3. Mix the rice flour, nutritional yeast and salt together in a bowl. Dip each chip into olive oil, and then into the flour mixture.


    4. Bake at 185C for 20 min