If you’re looking for a protein packed, vegan main that’s also gluten-free, you have to try this chilli with cashew cream. It is so flavourful and fresh plus it’s a neat way to incorporate butter (aka lima) beans into a meal. If you’ve been wanting to expand your legume cooking roster farther than black, kidney and chickpeas like me, this is a great dish to experiment with.
This winter we took part in a challenge to reduce our waste production that we called Waste Free Winter. Inspired by a visit to the local waste management site, and with both of us moving to new homes, we were determined to spend the colder season cutting back on the garbage. Here is a breakdown of our experience and tips we’ve picked up along the way.
If you think this eggplant parmesan looks tasty, trust us– it’s a million times more delicious than it looks! Read on for the recipe of an easy vegan and gluten-free take on an Italian classic.
It is back to school time, which is extra exciting for me because I am headed back to school both as a teacher AND a student! This week I’ll be starting my 2nd, and final, year as a student of holistic nutrition (!!!); and I’m also headed back to school as a kindergarten teacher 🙂 I’ve decided to combine my passions for nutrition and helping children through a little series about packing healthy lunches for kids!
Packing a lunch can sometimes feel like a tedious chore, but it’s really important because children need to eat healthy snacks at school to provide them with energy, helping them to concentrate and do their best. Unfortunately, not all foods provide this desirable effect, and can in fact result in hyperactivity, fatigue, or distracting stomach aches.
Cherry Chia Pudding
Spaghetti squash is a staple in my kitchen as you can use it as a pasta replacement in any dish you please! When cooked, it comes out in strands that resemble spaghetti noodles. It is a great source of fiber and vitamin A, and also contains vitamin C and other antioxidants; therefore it has much more nutritional value then regular pasta.
There are many different ways to cook spaghetti squash, but I now have my favourite as it consistently comes out with the perfect texture, not too hard or too mushy!
- Cut squash in half lengthwise
- Put squash cut side down in a baking dish
- Add up to a cup of water to the dish so that it’s base is fully covered
- Bake at 375 F for about 40 minutes, or until tender
- When ready, use a fork to rake the squash into “pasta”
Once cooked, you can top it with anything that would would put on regular spaghetti noodles!
It is harvested early in the fall season, so you’ll be seeing them in your grocery stores soon!
If you’re on the hunt for a delicious one bowl meal, look no further. This recipe is so simple and it takes nearly no time at all to make (under 30 minutes). Plus, you are getting a complete protein from the quinoa and extra protein from the chickpeas. Read on for the full recipe!
With the hot summer weather, I find that I don’t crave heavy meals, like pasta as much. However, I can still enjoy my favourite pasta dishes by using a great pasta alternative that is much lighter: zucchini noodles, aka zoodles!
Zoodles are also great way to get more veggies into your diet because after you smother them in all your delicious toppings, you can’t even tell that they aren’t real noodles! So if you have a picky eater in your family, test out some zoodles to sneak some extra nutrients in 🙂