This healthy cranberry crisp is topped with a simple oat and honey crumble. With only 5-ingredients, this low sugar, gluten-free dessert is a seasonal favourite. Serve it with some plain yogurt or coconut vegan yogurt for a nutritious and delicious dessert!
This healthy cranberry crisp is a fall-time favourite. Low-bush cranberries are a local Indigenous food, favoured by the coastal First Nation people on Vancouver Island. Low-bush cranberries can be used in any recipe in place of regular store-bought cranberries. Both are tangy in taste and contain very little sugar compared to other berries such as strawberry and blueberry. I love making this 5-ingredient crisp with frozen cranberries from the years’ harvest – enjoy it as it is, or it also tastes great with some added orange zest or baked with apple.
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Gluten-Free Recipes
Here are some of my favourite gluten-free recipes featuring quinoa, legumes, brown rice, oats, almond-flour, coconut-flour and more.
Some of my favourites include my Three Ingredient Peanut Butter Cookies, High Protein Steel-Cut Oats with Homemade Hemp Milk, Tofu Salad Bowl with Glory Dressing and so much more.
1 Pan Healthy Roasted Vegetables Dinner
This simple 1 pan healthy roasted vegetable dinner is just that – roasted vegetables, one pan, a simple dinner. I love adding some canned chickpeas and delicious dressing to complete the meal. Easy and low-maintenance, this dish is the perfect dinner to use up leftover vegetables. And the best part? No recipe needed!
I love the idea of getting people more comfortable with cooking without a recipe. I guess my confidence in the kitchen has happened over time, with the help of many cooking shows and a fuss-free partner my creativity in the kitchen has been able to flourish. I rarely use recipes now and prefer to instead look in my fridge and pantry and create something from the ingredients on hand. Gradually what I am beginning to realize is that this is what I want to share with others as well – how to cook without a recipe!
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No-Bake Gluten-Free Labnah Cheesecake | Two-Ingredients
This two-ingredient cheesecake recipe is really just that – labneh and jam. Labneh, which is also known as yogurt cheese, can be purchased from specialty Middle Eastern stores or made at easily at home. Here I’ll show you how I make my own labneh at home, as well as some of my favourite toppings to transform the yogurt into a no-bake gluten-free cheesecake.
I am not taking credit for this dessert – variations of this are being enjoyed around the world every day. I was shown a variation of this from Fig Del in Victoria. There, they make their own Labneh, and the owner was so kind to let me try some topped with preserved cherries. Here I want to share how I made this dessert at home – I love the simplicity of it, and by using a good quality yogurt makes for a rich and creamy Labneh. Labna, or yogurt cheese, is high in protein and healthy fats and makes the perfect base for this two-ingredient gluten-free cheesecake.
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Simple Chickpea Flour Flatbread – 3 Ingredients
Chickpea flour flatbread changed my world. How could something so easy be so delicious? It helps elevate a simple curry into something special and is a great replacement for store-bought wheat-based bread. The best part – it is only 3 ingredients! I’ve included some top tips for variations and my favourite meals to pair it with.
If you haven’t gotten your hands on some chickpea flour, also known as besan, now is the time. My favourite way to use it is to make flatbreads – I find the slightly nutty and bean-y flavour lends itself nicely to savoury dishes. It is packed full of protein and fibre, making it a great lower carb alternative to rice or traditional wheat-based flatbreads.
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Cold Beet Salad with Goat Cheese and Green Beans
A simple cold beet salad to welcome in the warmer months. I love the simplicity of this dish – only 5 ingredients and lightly seasoned with quality olive oil and salt and pepper. Serve this dish alongside any BBQ, or have it on its own for a light and nutritious lunch.
This dish was introduced to me by one of my good friends Sage. She made it over a summer weekend when we rented a house on the beach for a beautiful fun and friend-filled weekend in Tofino. The dish allows for the ingredients to speak for themselves. I love steaming my vegetables for maximum nutrient availability, but the beets and green beans can also be boiled for ease. Seasoned lightly with some fresh lemon, olive oil and salt this is a delicious cold beet salad is a must for any recipe repertoire.
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Chia Pudding with Wild Rice, Maple Syrup and Hazelnuts
This fun twist on the classic chia seed pudding uses traditionally Canadian ingredients. Wild rice is packed full of fibre, vitamins and minerals and add’s the perfect amount of low glycemic index carbohydrate to this otherwise no-carb meal. Topped with some antioxidant-rich berries and hazelnuts, this breakfast celebrates some of our beautiful country’s native foods.
The original recipe for this was done in April of 2014 and was originally meant to inspire traditionally Indigenous foods found across what is now called Canada. Now, 6 years later, I wanted to share and reupdate the recipe. Many people don’t know that along with wild rice and berries, maple syrup and hazelnuts were eaten by Indigenous populations across Canada prior to European contact. While chia seeds are Indigenous to another continent, they do well to bind all these Canadian Indigenous ingredients together. The food that comes from this land is both nutritious and sustainable. I’ve written more about what we can learn here – What Western Medicine Can Learn About Traditional Indigenous Healing.
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Roasted Rhubarb Apple Crisp – 6 Ingredients [Vegan, Gluten-Free]
This roasted rhubarb apple crisp recipe is so simple – with only 6 ingredients and minimal prep time, it is the perfect springtime dish. The crisp topping is based on oats, and is free of refined flour and refined sugar, making it a healthy high-fibre dessert.
Why roast the rhubarb you may ask? Simply to save on dishes and prep time. A conventional rhubarb crisp will require that the rhubarb and apple be cooked on the stovetop to break down prior to putting in the oven with the oatmeal topping. By baking the rhubarb and apple first you cut back not only on dishes but also time spent in the kitchen. This is one of my favourite crisp toppings – I’ve finally mastered the flour-free crisp and I am so excited for you to try it!
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Almond & Tempeh Vegan Meatballs Recipe [GF]
This almond and tempeh vegan meatballs recipe is a quick and delicious way to add some variety to dinner. Following a plant-based diet doesn’t mean that you can’t enjoy some of your favourite dishes. I love serving these tempeh meatballs with a pasta bolognese sauce, or on their own on a light salad. A simple and delicious fuss-free recipe, and it’s vegan and gluten-free!
Tempeh is a must in any plant-based foodies repertoire. Tempeh originated in Indonesia, and Indonesians enjoy it fried and spicy and often will add it to dishes such as Gado Gado (see my simplified recipe for Simple Peanut Sauce Indonesian Style), or enjoyed fried in a spicy sambal and served with rice. It is as versatile as tofu, but many prefer the firmer texture of tempeh over its soybean cousin. Here is my play on tempeh, and a good one to get you started on your tempeh journey – Easy Almond Tempeh Vegan Meatballs.
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Tahini Coconut No-Bake Energy Balls |GF
The combination of tahini and honey is one of my all-time favourites. Add a little toasted coconut into the mix and you have yourself a gourmet treat! I love making a big batch of these no-bake energy balls, to have on hand for when I need a healthy snack. They taste great frozen as well!
With so many energy ball recipes available on the internet, what makes these Tahini Coconut No-Bake Energy Balls different? Tahini is made from roasted sesame seeds, and that’s exactly what it tastes like – some would describe the flavour as nutty or earthy. When tahini is married with honey, it offers an amazing combination – and this healthy snack is so delicious could be mistaken for a dessert. This no-bake energy ball recipe is comparable to my 100 Calorie Peanut Butter Energy Balls which are one of the most popular recipes on my blog….
Raw Chocolate Date Bars | Vegan GF
I am all about the minimal ingredient recipes. I love that these raw chocolate date bars can be made with as little as 4 ingredients, and they are naturally refined-sugar free, gluten-free and vegan. A simple healthy dessert recipe that can be made in batches, and frozen for later – when you need that sweet treat.
The best thing about making raw desserts is that they are naturally free of refined flour and refined sugar. Most of the time they are sweetened with dates, which are not only a great natural sweetener, they are also packed full of fibre and potassium. Here is my recipe for a Raw Chocolate Date Bars which rivals my other favourite raw chocolate date bar recipe, this favourite Raw Chocolate Brownie with Caramel Icing.
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Seedy Peanut Butter Oatmeal Cookies | Flour-Free
These super seedy peanut butter oatmeal cookies and made with just that – seeds, peanut butter and oats. I love these cookies because they are sweetened naturally with honey and are flour-free. These cookies make the perfect power snack, night-time sweet-treat, or even a delicious breakfast cookie!
These cookies have been a success in our cooking groups – even more than my old favourite Three Ingredient Peanut Butter Cookies. The combination of peanut butter and honey is always a winner, but I think what sets these cookies apart is the perfect amount of crunch from the trio of seeds – sesame, sunflower seeds and pumpkin seeds (pepitas). They are a great after-dinner treat, healthy snack on the run, and I could even be convinced that these could stretch to be a breakfast cookie!
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Easy Vegetarian Bean Soup – Budget Friendly
This easy vegetarian bean soup costs less than $1 per serving and is so simple to make! I love using seasonal vegetables and enjoying this soup all throughout the year. Try starchy potato and parsnips in the colder months, and zucchini and mushroom in the warmer months. I have also included some of my top tips on how to prepare beans to maximize their nutrition!
Beans and lentils are a Dietitian’s best friend. Not only are they a great source of plant-based protein, iron and zinc, they are also inexpensive and incredibly versatile. I also love sharing how sustainable this protein source is (see my post How To Cook Lentils + 5 Reasons Why We Should Eat Lentils). If you haven’t cooked much with beans and other legumes before this Easy Vegetarian Bean Soup is a simple introduction into cooking with legumes. For bean connoisseurs, I’ve included a few of my favourite variations to this classic and simple mixed bean soup recipe – miso anyone?
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