Winter Recipes

Winter recipes offer comfort and nourishment. A time to celebrate squash, yams, root vegetables as well as kale and mushrooms. Recipes are all plant-based, mostly vegan and gluten-free.

Some of my favourite winter recipes include this Lentil Roasted Vegetable Buddha Bowl Recipes, this Easy Curry Lentil Soup with Kale, and this Simple Kale Salad with Apple Beet and Dill.

Baked Tofu Kale Quinoa Salad with Glory Bowl Dressing

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This healthy Baked Tofu Kale Quinoa Salad with Glory Bowl Dressing recipe is the perfect all-seasons meal, and it is so simple to make. The savoury and delicious Glory Bowl Dressing is adapted from the notorious Whitewater Cooks cookbook and is a definite crowd pleaser.

Every week in the spring through to late fall, we receive our weekly Community Supported Agriculture (CSA) vegetable box. No matter what the month is, fresh kale, beets and carrots fill the bulk of our fridge, and every Monday night we look forward to this healthy Baked Tofu Kale Quinoa Salad Recipe with Glory Bowl Dressing. If you have never heard of the notorious Glory Bowl dressing, you are in for a treat. The perfect combination of savoury, creamy salty goodness that brings any salad bowl recipe to life.

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Healthy Soft Pumpkin Cookies | Vegan GF Paleo

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This recipe for these healthy soft pumpkin cookies is sponsored by iHerb, an online natural products store. Delicious and moist, these soft pumpkin cookies are low carb, gluten-free, paleo friendly, diabetic friendly and vegan!

Working in a busy Diabetes Education Centre, I am always looking for new and exciting ways to get people excited about ‘healthy desserts’. We educate on the effects of carbohydrates on our blood sugar levels, better sources of carbohydrates (low glycemic index), how protein, healthy fats and fibre can help balance blood sugar levels, and how to incorporate all of this into healthy meals and snacks. That’s why I’ve created these totally delicious low-carb healthy soft pumpkin cookies, and they are also vegan, paleo and gluten-free!

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Easy Curry Lentil Soup with Kale

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A simple mid-week meal that can be easily adapted for the seasons, or for whatever produce is lurking in your fridge crisper. Lentils offer the balance of low glycemic index carbohydrate with a good amount of protein to help sustain you.

These smokey August days have got me thinking about the end of summer, and nothing symbolises the end of summer more than a steaming bowl of hearty soup. Lentil soup, for me, is the silver lining to the end of the long days and warm weather and as the days get shorter the compromise of warming lentil soup makes the transition into autumn that much easier. This easy curry lentil soup is my go-to soup, and really can be adapted for any season. For a summer soup, use up your zucchini, kale and carrots and come winter think about substituting the zucchini for butternut squash, yam or sweet potato.

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Easy Almond Tempeh Vegan Meatballs Recipe [GF]

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Not even a week has passed since my return from Indonesia and I can confidently tell you that the thing I miss most is not the warmth nor the beaches, it’s the food. The flavours and the variety place this cuisine at the top of my list. If you haven’t tried tempeh yet and you are a lover of healthy and tasty food, boy have I got a treat for you. Indonesians enjoy it fried and spicy, and often will add it to dishes such as Gado Gado (see my simplified recipe for Gado Gado Peanut Satay Sauce Recipe) or have it cooked in a spicy sambal 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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5 Ingredient Beetroot Dip with Cream Cheese

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If I have learned one thing from having a weekly vegetable box delivered to my door it is this – beets are always in season. Well, they are on Vancouver Island anyway. From June, straight through to October, they haven’t missed a beet, and even the winter edition is set to include more of this tasty vegetable. I have only just begun the experience the versatility of beets, from Beet Apple and Kale Salad with Walnuts and Dill to Beet and Goat Cheese Salad with Green Beans. And now another beet inspired dish to add to the repertoire – a super Simple Beet Dip with Balsamic Vinegar and Cream Cheese. The best part? It’s only five ingredients.
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Kale Salad with Beet Apple and Dill

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As the years go by, I can start to appreciate the presence of fruit in salads. Where the sight of strawberries in a salad used to make my stomach churn, I can now appreciate the surprise burst of sweetness from a blueberry or the tartness from an apple in a salad. This April the veggie stands are showcasing beets, kale and apples. When these seasonal delights are jazzed up with a little bit of fresh dill and a simple vinaigrette style dressing, an exciting springtime Kale Salad with Apple, Beet and Dill is created. What I love about this spring dish is that it continues to showcase the produce of the autumn and winter, while the addition of fresh dill reminds us that spring has come.
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Lentil Roasted Vegetable Buddha Bowl Recipe

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Ever thought about what’s in season in March? There is no question that Spring has arrived- the flowers are out in full force and the winter jackets are back in storage. But even though the cherry blossoms are in bloom, not much is being harvested from the veggie gardens at this time of year. Luckily, last years cold storage veg have been kept in cellars for us all winter so we can still enjoy last seasons bounty while we wait for the new years crop. This Lentil Roasted Vegetable Buddha Bowl Recipe is a great versatile dish, and an easy way to use up excess produce in your fridge.
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High Protein Omelette with Cottage Cheese, Kale and Mushrooms

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A high protein omelette with over 30 grams of protein per serving and only 360 calories. Filled with high-quality protein and healthy fats, this simple breakfast is an ideal start to any day.

Another year is done and dusted. No better time than now to reflect on what an amazing year it has been. Everywhere around us we see people becoming more conscious of the food we eat, and the effects it is having on our health and our planet. We are increasingly asking for more Sustainable Seafood options, we are also demanding to know more about Genetically Modified Organisms (GMO) in our food supply, and we are opting for dietary options that don’t promote environmentally unsustainable farming and agriculture. We should be proud, these are big steps in the right direction.
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All Seasons Lentil Salad with Fresh Herbs and Basil Vinaigrette

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Simple. Healthy. Tasty.

Sometimes its OK to not feel like cooking. Sometimes its OK jazz up your leftover lentils with some fresh herbs and a vinaigrette and bring that to a potlatch. Sometimes does not make you a bad person.
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Weeknight Favourite – Tasty Ginger Lentil Stew with Couscous

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During my recent trip to Asia I got the chance to gawk at all the street side food vendors and their spectacular variety of edible insects. My lovely English friend Suzie informed me that scorpion tastes just like scallops – but without the fishy taste. A Brazilian guy chimed in that he had read the UN has been encouraging people to switch to insects as their main protein source, to help fight world hunger.
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No Fuss Healthy Baked Quinoa and Kale Patties

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Food is incredibly social and food is meant to be shared. The occasion of eating a meal with friends is more about nurturing the sole than nurturing the body. With spring in the air, BBQs and potlatches are in the foreseeable future – no better time to feed and nurture your favourite people! (like you need an excuse)
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Curried Chickpea Roasted Cauliflower Couscous or Quinoa

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Here’s the truth. My midweek meals are lackluster. Different variations of the same thing. I can count on two hands all my variations of squash (pumpkin) lentil soup. Stir-fries? I got Chinese, Japanese, Thai…
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Winter Recipes

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