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

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.

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

Ann Wigmore

 

Instagram
Spiced chickpea! Literally one of my favourites salad toppings! So fragrant and delcious. Also just discovered @vegnatureng vegan cheese and it's been a game changer here at home. To be honest my kids have not been great fans of vegan cheeses until I brought this one home. They love it over sliced tomatoes drizzled with balsamic glaze! . . Ingredients: 1 tsp sesame oil 1 can or 1 1/2 cups of chickpeas 1 shallot, minced 2 gloves garlic, minced 2 tbs maple syrup 1 tbs cumin 1 tbs smoked paprika 1 tbs coriander Dash of salt and pepper . . Heat oil over medium heat. Add in the shallots and cook until soft. Add in spices and garlic and cook until fragrant. Add in the chickpeas and maple syrup and cook until the chickpeas are nice and toasted. . . E N J O Y . . .#atmyrecipetable #whatsfordinner #carbthefuckup #thenewhealthy #healthyfoodshare #poweredbyplants #plantstrong #fitfoodie #vegansofinstagram #thrivemag #buzzfeedfood #buddahbowls #eatgoodfeelgood #fitmeals #dinnerinspo #dinnergoals #simplemeals #chickpeas #spice #spicedchickpeas #foodblogger #vegncommunity #vegansofcanada #vegansoftoronto
The best noodle bowl I ever made!!! Would you be interested in a recipe post or blog?? Comment 👇 . You can see a video of me making this yumminess in my stories today. Turned out so flavorful and delicious. The secreat was a great homemade veggie broth and lots of fresh lime juice! . If you watched my stories then you also saw a pretty nasty appearance in this bowl!!! My husband was all enjoying my creation when he nearly broke his tooth on..... a shell!!!! Guys I almost died! After my freakout was over I was convinced that the shell came from the Korean noodles I just bought. I was so mad! And dissapointed! Was there meat in it? Am I still vegan 😋, am I going to get sick? But to my relief we later realized that the shell came from an old hot plate. This hot plate my dad bought me years back and is made out of sea shells... hahahah opps! 🤱brain once again! . . . . . . . . #veganrecipes #noodlebowls #veganbowl #foodblogger #instagood #buddahbowls #buzzfeed #nutritarian #eatvegan #igfoodie #eatwithyoureyes #vgang #foodforfuel #heresmyfood #yahoofood #veganfoodshare #veganfoodlove #homemade #veganbroth #plantbasedfamily #plantstrong #glassnoodles
Protein packed oatless porridge, granola and chia jam!!!! . A hearty protein rich breakfast filled with healthy fats and packed with vitamin C. This oat-less trio is perfect to refuel you after a morning workout or to keep you energized for your work day. Also great for a change from the traditional oats or if your #glutenfree and sensitive to oats. . Recipe up on the blog, link in profile (www.at-my-table.com) . Also a big thank you to @gogoquinoa for sponsoring these recipes and making me think outside the box. Wish I made this recipe a few years ago when Jaden was sensitive to oats!! . . E N J O Y . . . . #vegana #vegano #veganfoodshare #dairyfree #dairyisscray #vegansofig #nutritarian #breakfastgoals #thenewhealthy #onmyplate #healthyrecipe #easybreakfast #oatmealbowl #oatmeal #porridge #breakfastinspo #breakfastideas #veganrecipes #feedfeed #buzzfeed #plantbasedprotein #wheredoyougetyourprotein #atmyrecipetable #glowlean #fitnessfood #bestofvegan #vegancomfortfood #veganmealideas
Oh fall 🍃 How perfect is fall weather for soups! Which leads me to the only reason I like fall (that and the amazing colors). So this chilli weather had me craving a nice bowl of soup that could dub as some baby food for a Micah. So I decided to make one of my favourite soups, split pea and leek soup! So warming and delcious. I added fennel seeds which brought just the right amount of sweetness and comfort. Check out the recipe below 👇 . . . Ingredients 1 cup split peas (soaked and rinsed) 1 leek, chopped 1/2 while onion, chopped 2 garlic cloves, chopped 1 tbs ground fennel seeds Salt and pepper to taste (about 1/4 tsp each) 5 cups of water . . 1. Saute the onions until soft, then add the garlic and spices and cook until fragrant. 2. Add in the peas, leeks and water and cook on stovetop until peas are soft. If using a #instantpot cook on soup setting for 25 minutes. 3. Blend in a high speed blender and serve while still nice and warm! Top with some toasted sunflower seeds for some extra flavor. . . . . E N J O Y . . . . #atmyrecipetable #whatsfordinner #fitneals #thenewhealthy #veganfood #beatofvegan #food4thought #whatveganseat #eatgoodfeelgood #eatmoreplants #poweredbyplants # veganfoodspace #thrivemags #huffposttaste #buddahbowls #soup #vegansoup #splitpea #healthycuisines #beautifulcuisine #plantpower #plantbasedfamily #healthyfats #veganbowls #healthyfoodshare
How awesome is it that nowadays we can pretty much #veganize anything!! And #glutenfree is not as unheard of as it once was. Simply 4 years ago, when we discovered my son's gluten issues this was not the case. I feel blessed that he can grow up and not have to miss out on so much. This, a simple homemade pizza, was not possible just a few years ago and he suffered for it! So tonight we celebrate with this Brazilian inspired pizza because that is what I miss most after going vegan. If you've never had a pizza in Brazil you haven't tasted delcious! Guys the pizza there is👌🤤. They had the best toppings on the best thin crust, cooked in seconds in a wood burning oven! So when I make pizza now that is my inspiration. I have to say vegan cheeses have come into a class of their own now and I am always surprised by new brands and flavors. I tried the @boomoonutcheese today and it was sooooo good. Minimal ingredients and very flavorful, especially once cooked!! . . Adult pizza (green one): Gluten free crust topped with boomoo cheese, oyster mushrooms, tomatoes, green olives, red and white onion sliced super thin, then topped with fresh watercress. . Kids pizza: Vegan mozzarella topped with sliced tomatoes and green olives! . . . . . #veganpizza #vegancheese #veganrecipes #bestofvegan #plantbasedkids #glutenfree #glutenfreerecipe #glutenfreepizza #glutenfreeeating #eatyourveggies #eattherainbow #anythingyoucaneaticaneatvegan #veganoptions #nutritarian #wslf
Soooo sometimes I like fall 🍃 Especially when it comes to food. My kids are crazy and they hate squash and sweet potato but that's ok because I love it enough for all of us! Experimented today with this chestnut, squash roasted corn and tomato quinoa! Would make the perfect Thanksgiving side guys! It screams harvest and fall! . Speaking of Thanksgiving, Happy Canadian Thanksgiving to all my 🇨🇦 friends! . . Recipe 2 cups cooked quinoa 2 large heirloom tomato 1 small kabocha squash 2 corn on the cob 2 cups of chestnuts Salt and pepper . . 1. Preheat oven to 425 and boil a medium pot of water for the corn. Cook until fork tender. 2. Meanwhile prep the veggies. On the round side of each chestnut cut an X with a sharp knife. Slice the squash and tomato into slices. 3. On a baking sheet place the chestnuts, tomatoes and squash slices. Drizzle the squash with maple syrup. 4. Bake for 15 minutes then remove the chestnuts and tomato. Let the chestnuts cool slightly then remove the shell and cut into pieces, set aside. 5. Continue to cook the squash until tender. If the corn is soft sprinkle with salt and add onto the pan. 6. When the squash is soft and the corn is nice and roasted remove them from the oven. Slice the corn off the cob. Remove the skin from the squash and slice into cubes. 7. Toss the cooked quinoa, tomato, chestnuts, corn and squash and sprinkle salt and pepper to taste. Then enjoy!!!! . . H A P P Y . T H A N K S G I V I N G . #happythanksgivng #fallfood #eatseasonal #veganthanksgiving #veganstuffing #friendsnotfood #veganfortheanimals #veganrecipes #buddahbowls #vegansofcanada #veganbowls #foodblogger #instagood #quinoabowls #chestnuts #plantbasedfamily #kidapproved #veganized #atmyrecipetable #nutritarian #wfpb #eatvegan #igfoodie #eatwithyoureyes #vgang #glowlean #foodismedicine #heresmyfood

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

Blog at WordPress.com.