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Avocado Chocolate Mousse

sweets

Avocado Chocolate Mousse

Rich, creamy, and intensely chocolaty, this treat is dairy-free and plant-based. And because we know you’re wondering: It doesn’t taste anything like avocado.

Avocado Chocolate Mousse

Ingredients

  • 1 1/4 cup unsweetened almond milk or canned coconut milk
  • 1 pound dairy-free dark chocolate, preferably 60% cacao, coarsely chopped
  • 4 small ripe avocados -pitted, peeled and chopped
  • 1/4 cup agave syrup
  • 1 tbsp finely grated orange zest
  • 3 tbsp puffed quinoa
  • 2 tsp Maldon sea salt
  • 2 tsp Aleppo pepper flakes
  • 1 tbsp extra-virgin olive oil

directions

  1. In a small saucepan, heat the almond or coconut milk over medium-high heat until it registers 175 Degrees Fahrenheit on an instant-read thermometer. Remove from the heat and stir in the chopped chocolate until melted; let cool to room temperature.
  2. In the bowl of blender, combine the avocados, agave, orange zest and cooled chocolate mixture; blend on high speed until smooth.
  3. To serve, divide the mousse amount four bowls. Sprinkle evenly with the puffed quinoa, sea salt and Aleppo pepper, and drizzle with the olive oil.

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Grapefruit Paloma With Chipotle Salt Rim

cocktails

Grapefruit Paloma With Chipotle Salt Rim

A refreshing citrusy Grapefruit Paloma cocktail with a zippy chipotle rim. This recipe easily accommodates all of this season’s warm weather gatherings.

This recipe was created by: Simply Organic – Which is where you can buy the Chipotle Salt Rim (linked in ingredients)

eggs benedict

Ingredients

  • 1/2 tablespoon Simply Organic Chipotle Pepper¬†
  • 1/4 cup fresh grapefruit juice
  • 1/2 cup tequila
  • 2 tablespoons fresh lime juice
  • 1 teaspoon honey
  • 1/4 cup club soda
  • grapefruit, cut in wedges, for the rim
  • 1/2 tablespoon kosher salt

directions

  1. In a small bowl, combine kosher salt and chipotle powder.
  2. Rub rim of both cups with a grapefruit wedge, and dip rim of glass in salt mixture, twisting to coat. Place a few ice cubes in each glass.
  3. In a cocktail shaker, combine grapefruit juice, tequila, lime juice, honey and club soda, and stir vigorously.

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Green Protein Power Smoothie

Smoothies

Green Protein Power Smoothie

This green smoothie is the perfect pick-me-up to get the day started off right. The mix of natural sugars, vitamins, and minerals from the banana + mango + spinach combo really help to perk you up while the healthy fats and protein from the pumpkin seeds and hemp hearts keep you feeling satiated. 

Green Protein Power Smoothie

Ingredients

  • 1 cup (250 ml) unsweetened almond milk
  • 1 ripe banana, frozen
  • 1/2 cup (125 ml) chopped mango, frozen
  • 1-2 large handfuls of baby spinach
  • 1/4 cup (60 ml) pumpkin seeds (pepita seeds)
  • 2 tbsp (30 ml) hemp hearts (hulled hemp seeds)
  • 1/2 scoop vanilla Flourish Health protein powder + 1/4 cup water

directions

  1. In a blender (or large tumbler if you’re using an immersion blender) layer the spinach, banana, mango, pumpkin seeds, and help hearts. Add the almond milk and blend until the pumpkin seeds are really smooth. This recipe makes 1 large smoothies (2 cups).

Notes

Nutrition Info:

Almond milk: Unfortified almond milk is a good source of vitamin E & calcium, many varieties are often fortified with vitamins A, D & B12, riboflavin, & zinc.

Banana: A great source of vitamin B6, bananas also contain moderate amounts of potassium, vitamin C, and manganese.

Mango: High in vitamin C & A and contains moderate amounts of vitamins E, K, B6 & B9 in addition to potassium and copper.

Baby spinach: Loaded with vitamin K, A, C

Pumpkin seeds: Pumpkin seeds are a good source of protein, iron, zinc, manganese, magnesium, phosphorus, copper, and potassium.

Hemp hearts: Packed with high quality protein and a great source of essential fatty acids.

 

 

For a nut free option, substitute the almond milk with a certified nut free oat milk, rice milk, hemp milk, soy milk, or coconut milk.

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Kid-Friendly Crispy Potato Tacos

All things kid friendly

Crispy Potato Tacos

This is such a simple and easy weeknight dinner that’s also super flavourful that the whole family will enjoy. Feel free to add your own signature toppings to make it more accustomed to you.¬†

Crispy Potato Tacos

Ingredients

  • 2 large russet potatoes, cut into bite size pieces¬†
  • 2 tsp olive oil
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Corn tortillas
  • Optional toppings: shredded lettuce, tomato, avocado, salsa, red onion, cilantro, jalape√Īo¬†

directions

  1. Add chopped potatoes in a large pot and cover with cold water. Bring potatoes to a boil and cook until fork tender, 15-20 minutes. When done, drain potatoes well.
  2. Heat a large skillet over medium heat and add olive oil. potatoes and all the spices. Stir until all the spices are evenly incorporated and then arrange in a single layer. Let potatoes cook for 3-5 minutes, until crispy, and then flip and repeat.
  3. Fill corn tortillas with desired amount of potatoes and top with favourite toppings.

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“Cheese” Dip

Snack

Vegan Cheese Dip

I don’t know about you but anything dipped in cheese is so satisfying. This vegan cheese dip tastes like the real deal. It’s delicious and a healthy alternative, made with inexpensive and easy to get ingredients.

Vegan Cheese Dip

Ingredients

  • 2 cups of potatoes (360 g), peeled and cubed
  • 1 cup carrots (135 g), peeled and diced
  • 1/2 cup water (125 ml)
  • 1/2 cup nutritional yeast (35 g)
  • 1/3 extra virgin olive oil (70 g)
  • 1 tbsp lemon juice
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder

directions

  1. Boil or steam the potatoes and carrots for about 20 minutes or until soft.
  2. Drain them and add them to a blender.
  3. Add all the remaining ingredients and blend until smooth.
  4. Serve immediately with tortilla chips, pita, or vegetables. Keep leftovers in a sealed container in the fridge up to 4-5 days.

Notes

  • This recipe can be made using different types of potatoes. Use what you have on hand.
  • It can be made with cold, hot or room temperature water. You could even add the water you used to boil the veggies.
  • Extra virgin olive oil is my favourite, but use whatever you prefer.
  • Oil is optional if you’re oil-free just add more water (the same amount) or any unsweetened milk of choice.
  • If you want your cheese spicy, add a dash of cayenne powder for a kick.
  • Feel free to warm the dip up in a saucepan on the stovetop on low.

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Garlicky Alfredo Sweet Potato Noodle Pasta

Dreamy Dinner

Garlicky Sweet Potato Noodle Pasta

Delicious vegan garlic Alfredo sauce over sweet potato noodles! This is a simple, healthy, flavourful, and satisfying dinner for everyone!

Garlicky Sweet Potato Noodle Pasta

Ingredients

Sauce

  • 1 cup raw cashews
  • 3 cloves garlic ( add more or less to taste)
  • 4-5 Tbsp nutritional yeast¬†
  • 1/2 tsp sea salt
  • 2 tsp arrowroot starch (or cornstarch for thickening)
  • 1 1/2 – 2 cups unsweetened plain almond milk
  • 1 pinch red pepper flakes (optional//omit for less spicy)

Noodles

  • 3 medium sweet potatoes (peeled and spiralized)

For Serving

  • Fresh chopped parsley
  • Saut√©ed kale
  • Vegan Parmesan Cheese
  • Red pepper flakes

 

directions

  1. Add cashews to a small mixing bowl and cover with very hot water to soak for 30 minutes. Then drain thoroughly and set aside. (or soak cashews overnight or 6-8 hours in cool water).
  2. If serving with sautéed kale, prepare now and set aside until serving.
  3. While cashews finish soaking, peel and spiralizer potatoes using a veggie spiralizer on the thinnest blade. Or if you don’t own a spiralizer, you can use a vegetable peeler or julienne peeler instead. Set aside.
  4. Add soaked and drained cashews to a high-speed blender. Then add remaining ingredients: garlic, nutritional yeast, salt, arrowroot starch, and almond milk.
  5. Blend on high until creamy and smooth, scraping down sides as needed. Taste and adjust flavour as needed, adding more garlic, nutritional yeast for “cheesiness,” salt for saltiness, or a pinch of red pepper flake for heat. The sauce should be creamy, smooth, and pourable. If too thick, think with a bit more almond milk.
  6. Transfer sauce to a large, rimmed pan or pot and heat over medium-low heat until it just starts to bubble. Whisk as it heats, as it will thicken. Once bubbling reduce heat to a very low simmer to keep warm. The sauce will thicken, so thin with more almond milk if needed.
  7. Add 1 inch water to a large pot and top with a steamer basket (if you don’t have a steamer basket, see notes). Heat over medium-high heat and once bubbling, add potato noodles. Cover to let steam for 3-5 minutes. Be careful not to steam too long or the noodles can become soggy.
  8. Add your sweet potatoes to your sauce and gently toss to combine. If adding kale or other add-ins, add at this time.
  9. Serve as is or garnish with fresh parsley, kale, vegan parmesan, or red pepper flakes.
  10. This dish is best when fresh, as the noodles tend to get soggy after reheating, but the flavour is still delicious!

Notes

  • If you don’t have a steamer basket, saut√© sweet potato noodles in a bit of oil in a large rimmed skillet for 5-7 minutes, gently stirring.¬†
  • To save time you can also buy store-bought spiralized sweet potato noodles.

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Spicy Buffalo Chickpea Wraps

Lean Lunches

Spicy Buffalo Chickpea Wraps

30-minute Buffalo Chickpea Wraps requiring only 10 ingredients! Spicy chickpeas, crunchy vegetables, and a creamy hummus dressing.

Buffalo Chickpea Wraps

Ingredients

Dressing + Salad

  • 1/3 hummus (homemade or store-bought)
  • 1 1/2 – 2 Tbsp maple syrup (plus more to taste)
  • 1 small lemon, juiced
  • 1-2 Tbsp hot water (to thin)
  • 1 head romaine lettuce (or sub 1 bundle of kale per 1 head of romaine//cleaned, large stems removed, roughly chopped)

Buffalo Chickpeas

  • 1 15 ounce can chickpeas (rinsed, drained and dried)
  • 1 Tbsp coconut oil (or sub olive oil)
  • 4 Tbsp hot sauce (divided)
  • 1/4 tsp garlic powder
  • 1 pinch sea salt

For Serving

  • 3-4 vegan-friendly flour tortillas, pita, or flatbread
  • 1/4 cup red onion, diced (optional)
  • 1/4 cup baby tomato, diced (optional)
  • 1/4 ripe avocado, thinly sliced (optional)

directions

  1. Make dressing by adding  hummus, maple syrup, and lemon juice to a mixing bowl and whisking to combine. Add hot water until thick but pourable.
  2. Taste and adjust flavour as needed, then add romaine lettuce or kale, and toss. Set aside. 
  3. To make chickpeas, add drained, dried chickpeas to a separate mixing bowl. Add coconut oil, 3 Tbsp hot sauce, garlic powder, and a pinch of salt – toss to combine/coat.
  4. Heat a metal or cast-iron skillet dried out, remove from heat and add remaining 1 Tbsp hot sauce. Stir to combine. Set aside.
  5. To assemble, top each wrap with a generous portion of the dressed romaine salad, and top with 1/4 cup buffalo chickpeas and a sprinkle of diced tomatoes, avocado, and onion.
  6. Serve immediately. Store leftovers separately in the refridgerator up to 3 days, though best when fresh. You can enjoy the buffalo chickpeas cold, room temperature or heated up.

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4-Ingredient Fluffy Plant-Based Protein Pancakes

BREAKFAST

4-Ingredient Fluffy Plant-Based Protein Pancakes

These extra thick and fluffy protein pancakes will be your new go-to pancake recipe. Top them with your favourite berries, banana, peanut butter and maple syrup and dig on into a big weekend stack.

Fluffy Plant-Based Protein Pancakes

Ingredients

  • 1 cup (120g) all-purpose flour
  • 1/4 cup (28g) Flourish Health’s Vanilla Plant-Based Protein Powder
  • 1 tbsp baking powder
  • 1/2 tsp sea salt
  • 2 tbsp maple syrup, see notes
  • 1 cup water, plus more as needed

directions

  1. Mix the flour, protein powder, baking powder and salt together in a bowl.
  2. Add the maple syrup or sweetener of choice if suing, then slowly add the water, mixing until “just mixed.” It should be a little lumpy and quite thick but still pourable. Add a little extra water if needed.
  3. Allow the batter to rest while you heat a pan over low to medium heat. Use a little cooking spray or a good non-stick pan and scoop about 1/4 cup of the batter onto the pan for each pancake.
  4. Cook until bubbles start to appear and the edges of each pancake look dry and firm. Flip and cook for 1-2 more minutes.
Notes
Sweetening options include 1-2 tbsp pure maple syrup, agave or coconut sugar or for sugar-free pancakes, stevia powder, liquid stevia drops or monk fruit to taste. If you’re using flavoured protein powder, you can omit or reduce additional sweetener.
 

Pancake Topping Ideas

Pancake toppings are the best part. Here are some of my favourites. 

  • Peanut butter, almond butter, or any type of nut butter
  • Dates soaked in hot water then blended to make caramel sauce
  • Sliced bananas
  • Homemade chocolate sauce made from maple syrup, coconut oil, and cacao powder
  • Cacao nibs or dairy-free chocolate chips with fresh sliced strawberries
  • Pure maple syrup
  • Coconut butter

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