These Mini Pumpkin Cheesecakes are dairy free, healthier than a traditional cheesecake, and are whipped up in a blender with ZERO flavour compromises! They come together in under an hour and make such an impressive dessert – oh and did I mention that they can be made ahead? Keep reading my friends.
This Confetti Kale Salad is so colourful and absolutely packed with vibrant seasonal ingredients and nutrients to help keep you healthy and well-nourished as we move into cooler weather!
I’ve been wanting to make Peanut Butter Chickpea Blondies for AGES… and now am wondering what took me so long? This healthy rendition of a blondie is gluten free, vegan and packed with fibre… yet still tastes decadent! Bring it ON!
This Gluten Free Peach Crisp is the perfect way to use the last peaches of the season. It takes little to no time to prep and will leave you looking like super mom (and your kitchen smelling like a million bucks)!
This French Style Potato Salad makes for a perfect side dish… any time of year! It’s light and refreshing and has just the right amount of zip. And with fresh baby potatoes bursting out of our garden as I type, there’s a 100% chance of me making it this week.
Mint chocolate chip is my FAVOURITE ice cream flavour – I order it 100% of the time. And now I can have it anytime I want with this super healthy no-compromise Mint Chocolate Chip Smoothie!
Traditional cheesecake is SO rich, and while I’m not opposed to eating it on occasion I was pretty darned excited to create a no-fuss baked vegan cheesecake out of simple ingredients that is a total doppelgänger for the real deal!
Watermelon is such a summer staple and I’m always on the hunt for new ways to use it. This Watermelon Ceviche is a colourful vegan twist on a classic Peruvian dish and is jam packed with flavour and nutrition.
Potato salad is a staple at most family BBQ’s and this lightened up classic recipe for Creamy Dill Potato Salad is killer. Filled with fresh dill, grainy dijon and baby red potatoes it will leave your guests wanting seconds!