This is our son’s journey from discovering gut damage to healing it!  My son Jaden was born a healthy cubby smiley baby boy. He was our first child and we were totally clueless as to what to expect. The first 12… Read More

My vegan pregnancy and postpartum experience.  My third pregnancy was actually my first vegan pregnancy. To this day when I look at Micah I am still blown away that I made this human entirely out of plants. MaybeMaybe because I have (read… Read More

9073862

” The food you eat can be the safest, most powerful form of medicine, or the slowest form of poison”

Ann Wigmore

We never fully understood this quote until my son got sick enough for us to notice, and we had some pretty big blinders on. This blog is a place of confession… a place where we can share our frustration, our disappointments, but mostly our success and transformation as we reconnect with food and the health it can bring us. With a little patience, a lot of research and even more love these recipes have healed our son and brought health to our family.

 

Instagram
🙋‍♀️ The easiest lemony red lentil stew coming at ya! Recipe 👇 and tutorial in stories. What are you making for dinner? . I know it's now technically spring and all and I should be coming at you with some fresh spring rolls or a salad, but I couldn't resist making this when I was tired and hungry and late for making dinner! However I will say, the lemony flavor in the soup topped with some fried plantains makes it extra springy and fun 😜.. no? . What are some of your favourite spring recipes? Anything you'd like me to make or veganize?? Also I left some info on what suppliments my kiddos and myself take on my stories for those curious! Leave a comment if you want me to save them to my highlights, or just to say hello 🌝🙏🙋‍♀️ . Ingredients: -1 white onions, sliced -2 garlic cloves, minced -1 medium carrot, diced -1 1/2 cups red lentils -4 cups veggie broth or water -1 tsp EVOO -1 tbsp smoked paprika -1/2 tsp cinnamon -1 tsp garlic powder -1 tbsp turmeric -(optional) 1 tsp cumin -salt and pepper to taste -1 lemon, juiced -1 bunch kale, chopped (roughly 2 lose cups). . Directions 1. In a medium saucepan (or in an instant pot under saute setting) saute the onions and garlic in 1/4 cup of the veggie broth until translucent. Then add in the spices and cook until fragrant. Add in the carrots and lentils and cook for about 1 minute before adding in the remaining liquid and stir. 2. Continue to cook until lentils are soft and tender ( in the instant pot set to 15 minutes on bean setting). Once cooked mix in the lemon juice and kale, mix and let it sit until kale is wilted then serve. Enjoy over some steamed rice or on it’s own as a stew.  Also great topped with some sliced avocado . Don’t forget to enjoy! . . #atmyrecipetable
Eggplant meatballs from @twospoons.ca! AKA little flavour bomb balls!!! And recipe 👇 for my pasta sauce! . Such a flavorful meatball recipe with all my favourites. Honestly this recipe hooked me with the black olives.. yes olives stuffed in there. Along with the eggplant it created such an amazing flavour combination! Save this now and head over to her blog (link in my profile) for the recipe... and your welcome! . 🌷And also spring.. guys I actually hung out in my backyard today without my jacket 🌝! What is your favourite thing about spring?? Mine is enjoying dinners outside with my family! Mostly because I don't have to worry about about the giant mess on the floor after 😂 . . Pasta sauce recipe: •1 tbs EVOO •1 onion, chopped •3 garlic cloves, minched •2 tbs Italian seasoning mix •2 tbs coconut sugar (adjust to your preference) •3-4 large tomatoes (about 4 cups) •1 can of crushed tomatoes . 1. In a medium saucepan over medium heat saute the onions in the EVOO (for an oilfree version use water). Once soft then add in the garlic, sugar and spices and cook until fragrant (2 min). 2. Add in the fresh and canned tomatoes and cook for roughly 5 minutes. Reduce heat and let the sauce simmer for a minimum of 15 minutes. 3. Serve over your favorite pasta, to[ with the lovely eggplant meatballs (link in profile)  and enjoy!
Simple quick crepes anyone? Recipe 👇 Perfect for any day of the week, not just weekends! . Gluten free | vegan | sugar free . *also swipe right to see the powers of editing! . ~~~~~~~~~~~~~~~~~~~~ Don't wait until the weekend to enjoy your breakfast!! And if your super rushed in the mornings just make extra ahead of time and then warm them up in the morning. I love mine with some peanut butter and 🍓. For an easy topping just warm frozen berries up in the microwave with a splash of maple syrup! So good!!!! Prioritize your meals guys. Make the time to start the day off with a good breakfast. Because your worthy of good food 😍 . **Recipe also linked in bio** . • 2 cups of buckwheat flour • 2 1/4 cups of plant based milk, (I love hazelnut) • 2 tbs chia seeds •1 tsp cardamom •(OPTIONAL) A Few drops of orange extract or some orange zest. .. 1.In a blender add in all the ingredients and blend for a minute. Let the batter sit for another minute while the pan heats up. 2.On a skillet, heat up a bit of coconut oil or vegan butter. Over medium heat add 1/4 cup of the batter to the pan and swirl around to coat the pan. You can use a spatula or crepe spatula to help. 3. Cook for a few minutes then flip and cook for another minute until golden. Plate and top with berries. Drizzle with maple syrup or peanut butter and don’t forget to enjoy! . . Shot with Canon EOS 6D Mark II ƒ/5.6, 1/25 , 100mm, ISO160
Another easy Tofu recipe coming at ya! General Tao tofu, recipe 👇 . Refined sugar free | vegan | simple! . We are still traveling back home today but I thought I'd share this easy tofu recipe, inspired by @the_buddhist_chef. I made a few adjustments to the recipe to be more kid friendly (and reduce the oil). . Also if your interested in the powers of editing swipe right to see the before shot. I shot this photo with: ● Canon Canon EOS 6D Mark II ƒ/5.0, 1/200, 50 mm, ISO12800 (I had next to no light! ) Ingredients: • 1 block firm tofu, cubed • 1/4 cup tapioca or arrowroot • 1 tbs sesame oil • 2 cloves garlic, chopped • 3/4 cups veggie broth • 1 tbsp chopped ginger (go easy if you have sensitive kiddos) • 2 tablespoons maple syrup • 2 tablespoons soy sauce • 2 tablespoons ketchup • 1 tsp Sriracha sauce (omit if your kiddos are sensitive) • 3 green onions, thinly sliced . . 1. In a medium pan over medium heat pan fry the tofu cubes in the sesame oil until golden. For an oil free version cook the tofu in 1 tbs of soy sauce (extra) and 1tbs water. 2. When the tofu is golden add in the rest of the ingredients except the tapioca / arrowroot and green onions. 3. In a small bowl add some of the sauce and the tapioca flour and mix until well combined. Add this to the sauce. Continue to cook until the sauce starts to thicken. You can add more water or broth if it becomes to thick. 4.Add in the green onions stir and remove from heat. Serve over some rice.
🥘 Are you a curry in the winter or curry all year round person? . This delicious EASY chickpea curry was a @lucy_and_lentils recipe and it was so good and so easy that I am sharing it again! I'll leave the direct link to her blog post below but you can also hop on over to her page, she has many amazing recipes!!! . https://lucyandlentils.co.uk/recipes/dinner/easy-chickpea-curry . Despite the inches of snow still on the ground and the snowy day today spring is around the corner here in Ontario! But I'm looking at a frozen lake being sprinkled with beautiful flakes of snow as we speak... so it is a curry kind of day for us. But I am on the winter curry camp! During the summer months I tend to want light refreshing food, what most people prefer... right? If your not one of those let me know below! . . What kind of spring/summer foods would you like to see me make? Leta me know below and I'll pick some pick to try! . .
🌰🥞ONE bowl oatmeal hazelnut pancakes 🌰🥞 One of the easiest pancake recipes yet. And with my kids on break we are feasting on these this Tuesday! . One bowl | leftover oatmeal | gluten free | sugar free | vegan! Recipe is up on the blog and also 👇 . The story behind these comes from our obsession of eating oatmeal most mornings. But despite our best efforts we usually have some leftover oatmeal after breakfast, no matter how much we make! Its like Murphy's law over here, if we decrease the amount someone wants more! So by the weekend we usually have a cup or two of it in our fridge. Now if you have been following along for a while you know I hate food waste. So I knew I had to get creative with these leftovers... mostly because I'm a princess when it comes to my oats and I HATE leftover oatmeal. . So I was scrolling thru @theplantifulchef feed and drooling over her recipes! Helen is amazing and has the most delicious looking recipes. She has a few pancakes recipes and after looking thru them I decided to let her pancake wisdom inspire me to create my own using the leftover oatmeal I had! . . Here us the result! And it's a good one •3/4 cup leftover oatmeal •1 ripe banana •2/3 hazelnut milk •1 tbs maple syrup •3/4 cups buckwheat flour •1/2 tsp baking powder •1/4 tsp Chinese 5 spice (or use cinnamon and nutmeg) •Dash of salt Directions 1.In a medium mixing bowl smash the banana and oatmeal with a fork. Add in milk and syrup and mix. Then mix in the rest of the dry ingredients. You can mix in a separate bowl first but I find the results never vary much. Just make sure to mix well. The batter should be thick but still wet. Add more milk if your oatmeal absorbs to much of it. 2.Heat a frying pan over medium heat with a bit of vegan butter or oil. Add a dollop (about 1/4 cup) of the batter to the pan. Once the batter starts to bubble flip and cook for an additional 2 minutes. . Serve with nut butter and syrup and don't forget to top with your favorite berry

Enter your email address to follow this blog and receive notifications of new posts by email.

Blog at WordPress.com.