Wednesday, October 25, 2017

Apple Pie Oatmeal

This is my go to oatmeal over the colder months.  It is super easy to make, low in points and tastes like you're eating dessert for breakfast.

Oatmeal Ingredients
  • 1/2 cup quick oats
  • 1 mashed banana
  • 1/2 teaspsoon chia seeds
  • 3/4 cup water
  • Combine all the oatmeal ingredients into a microwave safe bowl and mix well using a fork.  I find that using a fork gets a bit of air into the mixture with results in a creamier texture.  
  • Place in the microwave and cook for 90 seconds, depending on how you like your oatmeal you might need to cook a little less or more.

Cooked Apple Ingredients
  • 1 apple diced, it's up to you if you peel it or not
  • 1 teaspoon ground cinnamon 
  • 1 teaspoon cornstarch
  • 1 packet of sweetener of choice (optional)
  • 2 tablespoons of water
  • Combine all the cooked apple ingredients into a microwave safe bowl and mix together well.  Cover the bowl with plastic wrap or a plate and microwave for 90 seconds.  Take the mixture out, stir and put it back into the microwave covered for another 90 seconds. 

Makes 1 serving 

Sunday, October 22, 2017

Chickpea Salad

This is my go to sandwich filling, it's flavourful, easy to make, and makes an fantastic topping for a salad.

  • 540ml can of chickpeas, drained and rinsed
  • 1/4 cup chopped red pepper
  • 1/4 cup chopped red onion
  • 1 tablespoon Hellmann's Vegan Mayonnaise
  • 1 tablespoon yellow mustard
  • 1 tablespoon dijon mustard
  • 1/2 a lemon juiced
  • 1/2 teaspoon turmeric powder
  • salt and pepper to taste

  • Mash the chickpeas using a potato masher.  Add in all the other ingredients and mix together until combined.  Serve on you favourite bread or over a salad.

Makes 5 servings, each serving is 1/3 cups

Wednesday, October 04, 2017

Vegetable Soup

It's that time of year again where all I want to eat is warm, comfort food.  This soup is super easy to make and really hits the spot on those colder Autumn and Winter nights.


  • 1/2 large onion, chopped
  • 2 cups cauliflower
  • 1 cup brocolli
  • 3 medium carrots, sliced
  • 2 stalks celery, diced
  • 1 small zucchini, sliced and then quartered
  • 227g mushrooms, sliced
  • 227g potato,chopped (roughly 1 medium potato) **
  • 540ml diced tomatoes
  • 540ml chickpeas, drained and rinsed
  • 4 tsp vegetable bouillon powder
  • 8 cups of water (more if vegetables aren't covered)
  • 1/8 teaspoon chili flakes (optional)
  • Salt and Pepper to taste
  • Chop up all the vegetables, throw them in a large pot along with the diced tomatoes, chickpeas, water, vegetable bouillon powder, water, chili flakes, salt and pepper.
  • Bring to a boil then lower to medium heat and let simmer for about 20-30 minutes or until the carrots and potatoes are cooked.

Makes 12 servings, 1 cup per serving

Sunday, October 01, 2017

Lentil Chili

When someone mentions Autumn the first thing that pops in my head is chili.  This one pot, quick and easy chili will hopefully become a staple in your house.  It's great on it's own, paired with some crusty bread or even used as a topping for hot dogs.

  • 540ml canned red kidney beans, drained and rinsed
  • 540ml canned white kidney beans, drained and rinsed
  • 540ml diced tomatoes (I use Alymer's Accents with chili seasoning)
  • 398ml canned baked beans in tomato sauce
  • 540ml canned lentils, drained and rinsed
  • 798ml crushed tomatoes
  • 227g mushrooms, sliced
  • 1 green pepper, diced
  • 1 zucchini, sliced then quartered
  • 1 medium onion, diced
  • 2 cloves garlic,minced
  • 2 tablespoons chili powder
  • 1 tablespoon cumin powder
  • 1/8 teaspoon chili flakes
  • Salt and Pepper to taste
  • Sauté the onion, mushrooms, pepper, zucchini, and garlic in a splash of water until softened.  Add a pinch of salt and pepper.
  • Pour in all the canned ingredients, and spices.  Stir util combined and then simmer on medium/low for up to 30 minutes make sure to stir occasionally.  The longer the chili simmers the better I think it tastes.
Makes 14 servings, 1 cup per serving

Lentil Veggie Loaf