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  • Creamy Coconut Lentils

    Creamy Coconut Lentils

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    Creamy Coconut Lentils

    These Creamy Coconut Lentils are rich, comforting, and packed with warming spices. Green lentils simmer with tomatoes, garlic, ginger, and coconut milk to create a flavourful dish that's simple enough for a weeknight yet satisfying enough for guests. Serve with rice or warm naan for a nourishing plant-based meal.
    Course Main Course
    Total Time 1 hour
    Servings 4

    Ingredients

    • 1 tbsp cumin seed
    • 1 tbsp coriander seed
    • 10 cloves garlic chopped
    • 4 tomato chopped
    • 2 tbsps ginger chopped
    • 1 tbsp turmeric
    • 1 cup dry green lentils rinced
    • 1 tsp cayenne pepper optional, to taste
    • 2 cups water
    • 1 can coconut milk
    • 1 cup cilantro
    • 1 tsp sea salt optional, to taste

    Instructions

    • Heat a large pot or deep skillet over medium-high heat. Add the cumin and coriander seeds and toast until fragrant and lightly browned, about 45 seconds.
    • Add 1 tablespoon of water and the garlic. Sauté for about 2 minutes, adding more water as needed to prevent sticking.
    • Add the chopped tomatoes, ginger, and turmeric. Cook, stirring occasionally, for about 5 minutes, until the tomatoes begin to soften.
    • Stir in the lentils, cayenne pepper (if using), and 2 cups water. Bring to a boil.
    • Reduce the heat to low, cover, and simmer for 30 to 35 minutes, or until the lentils are tender. Stir occasionally to prevent the lentils from sticking to the bottom of the pot.
    • Once the lentils are soft, stir in the coconut milk and bring the mixture back to a gentle simmer.
    • Remove from the heat and stir in the cilantro.
    • Serve over rice or alongside naan bread.

    Notes

    Toast the spices
    Toasting the cumin and coriander seeds before cooking helps release their natural oils and brings out their warm, aromatic flavour.
    Adjust the heat
    The cayenne pepper adds a gentle kick. For a milder dish, reduce the amount or omit it altogether.
    Add fresh heat
    For a brighter, fresher spice, substitute the cayenne pepper with 1 finely chopped serrano or jalapeño pepper. Add it along with the tomatoes, ginger, and turmeric in Step 3. Remove the seeds for a milder flavour, or leave them in for extra heat.
    Watch the liquid
    Green lentils can vary in cooking time and liquid absorption. If the mixture becomes too thick, stir in an extra ½ to 1 cup of water until you reach your desired consistency.
    Try different lentils
    Brown lentils work well in place of green lentils and will give similar results. Red lentils can also be used, though they will cook more quickly and create a softer, creamier texture.
    Serving suggestions
    Serve these creamy lentils over steamed basmati rice, quinoa, or alongside warm naan bread. A squeeze of fresh lime and extra cilantro make delicious finishing touches.
    Storage
    Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavours deepen over time, making this dish even more delicious the next day.
    Freezer-friendly
    This recipe freezes well. Allow the lentils to cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of water if needed.
  • Strawberry Shortcake Baked Oats

    Strawberry Shortcake Baked Oats

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    Strawberry Shortcake Baked Oats

    Inspired by classic strawberry shortcake, these soft and fluffy baked oats are filled with juicy strawberries and vanilla flavour. With plenty of plant-based protein and fibre, they're a nourishing option that's equally delicious for breakfast or dessert.
    Course Breakfast, Dessert
    Total Time 35 minutes
    Servings 3

    Ingredients

    • 1 cup oats
    • 3/4 cup unsweetened soy milk
    • 1/3 cup unsweetened applesauce
    • 2 tbsps maple syrup
    • 1/4 cup hemp seeds
    • 1 tsp ground flaxseed
    • 1/2 tsp baking powder
    • 1 tsp vanilla extract optional
    • 3/4 cup strawberries chopped

    Instructions

    • Preheat the oven to 350°F (175°C). Line three ramekins with parchment paper or lightly grease them.
    • Add the oats, soy milk, applesauce, maple syrup, hemp seeds, flaxseed, baking powder, and vanilla (if using) to a blender. Blend on high for about 1 minute, until very smooth.
    • Stir in the chopped strawberries.
    • Divide the mixture evenly among the prepared ramekins.
    • Bake for 25–27 minutes, or until the centers are set and a toothpick inserted into the middle comes out clean.
    • Let cool slightly before serving. Enjoy!

    Notes

    Sweetness
    For a sweeter shortcake flavour, increase the maple syrup to 3 tablespoons.
    Frozen strawberries
    Frozen strawberries can be used. Thaw and drain excess liquid before adding to the batter.
    Texture
    Blending the oats creates a soft, cake-like texture. For more texture, reserve ¼ cup of the oats and stir them in after blending.
    Variations
    Blueberries, raspberries, or peaches can be substituted for the strawberries.
    Serving suggestions
    Top with additional fresh strawberries, dairy-free yogurt, coconut whipped cream, or a drizzle of almond butter.
    Storage
    Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or enjoy cold.
  • Baked Strawberry Rhubarb Oatmeal

    Baked Strawberry Rhubarb Oatmeal

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    Baked Strawberry Rhubarb Oatmeal

    Course Breakfast, Dessert
    Total Time 50 minutes
    Servings 6

    Ingredients

    • 2 cups strawberries sliced (or blueberries)
    • 1 cup rhubarb diced
    • 1/4 cup date paste or maple syrup
    • 1 cup unsweetened soy milk
    • 1 chia egg (1 tbsp chia seeds + 3 tbsp water)
    • 1 1/2 cups oats
    • 2 tsp cinnamon
    • 1/3 cup mixed nuts pecans + walnuts, chopped

    Instructions

    • Preheat the oven to 375ºF (191ºC).
    • In a small bowl, combine the chia seeds and water. Stir and let sit for 5 minutes to form a gel.
    • In a mixing bowl, combine the strawberries or blueberries, rhubarb, and half of the date paste. Toss well, then spread evenly across the bottom of a silicone or parchment-lined square baking dish.
    • In another bowl, whisk together the almond milk, chia egg, and remaining date paste. Stir in the oats and cinnamon until well combined.
    • Pour the oat mixture evenly over the fruit. Sprinkle the chopped pecans and walnuts on top.
    • Bake for 40 minutes, or until the oats are set and the top is lightly golden. Let cool slightly before serving. Enjoy warm!

    Notes

    Date paste tip
    Make sure your date paste is smooth for best texture. If it’s thick, you can loosen it with a splash of warm water before mixing.
    Sweetness balance
    Rhubarb can be quite tart, taste your fruit and add an extra tablespoon of date paste if needed.
    Texture
    This version is slightly more dense and hearty than using maple syrup, with a soft, scoopable consistency.
    Nut mix
    Pecans add natural sweetness while walnuts bring omega-3s, together they create a nice balance of flavour and nutrition.
    Freezer-friendly 
    Cool completely, portion, and freeze for easy breakfasts.
    Pan options: Use an 8×8-inch pan for a thicker bake, or divide into ramekins and start checking around 25–30 minutes.
  • Rhubarb Date Compote

    Rhubarb Date Compote

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    Rhubarb Date Compote

    This naturally sweetened rhubarb date compote is simple, versatile, and full of bright tangy flavour. Soft dates balance the tartness of the rhubarb, while fresh orange juice adds a subtle citrus note. Delicious served warm or chilled, it makes a nourishing topping for breakfast bowls, toast, desserts, and snacks.
    Course Breakfast, Dessert
    Total Time 30 minutes
    Servings 3 cups

    Ingredients

    • 2 cups rhubarb chopped
    • 2/3 cup dates chopped
    • juice from 1/2 navel orange
    • 1 cup water

    Instructions

    • Add the rhubarb, dates, orange juice, and water to a saucepan and bring to a gentle boil over medium heat.
    • Reduce the heat and simmer for 15–20 minutes, stirring occasionally, until the rhubarb breaks down and the dates are soft.
    • For a smoother compote, mash lightly with a fork or blend briefly using an immersion blender.
    • Serve warm, chilled, or at room temperature.

    Notes

    Flavour variations
    Add a pinch of ground cloves, cinnamon, or ginger while simmering for extra warmth and depth of flavour. Stir in 1/2 teaspoon vanilla extract after cooking for a sweeter, dessert-like flavour.
    Sweetness tips
    If you prefer a sweeter compote, add a drizzle of maple syrup to taste. The amount needed may vary depending on the tartness of your rhubarb and the softness of your dates.
    Texture tips
    If the compote becomes too thick, add a splash of water while cooking. For a thicker, more spreadable texture, simmer uncovered for a few extra minutes. Medjool dates work especially well because they soften easily and add a rich caramel-like sweetness.
    Serving suggestions
    Serve spooned over chia pudding, oatmeal, yogurt, or overnight oats. It also works beautifully as a jam-like spread with almond butter on toast or muffins, alongside pancakes or waffles, swirled into plant-based yogurt, or paired with vanilla nice cream for dessert.
    Storage
    Store in an airtight container in the refrigerator for up to 5 days. This compote also freezes well for up to 3 months. Freeze in small jars or silicone muffin cups for easy portions and thaw overnight in the refrigerator before serving.
  • Strawberry Rhubarb Crisp

    Strawberry Rhubarb Crisp

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    Strawberry Rhubarb Crisp

    A simple, wholesome dessert that celebrates the classic pairing of sweet strawberries and tart rhubarb. This naturally sweetened crisp features a cozy pecan crumble topping and comes together with nourishing pantry ingredients for an easy spring and summer treat.
    Course Dessert
    Total Time 1 hour
    Servings 6

    Ingredients

    • 2 cups Rhubarb diced
    • 2 cups Strawberries sliced
    • 1/2 Navel Orange juiced
    • 1/4 cup Maple Syrup divided
    • 3 tbsp Coconut Flour divided
    • 1/2 cup Pecans chopped
    • 1/3 cup Almond Flour
    • 2 tbsps Almond Butter
    • 1 tsp Cinnamon

    Instructions

    • Preheat the oven to 350°F (177°C).
    • In an 8-inch square baking dish, combine the rhubarb, strawberries, orange juice, 2 tbsp maple syrup, and 2 tbsp coconut flour. Mix until well combined.
    • In a separate bowl, mix the pecans, almond flour, almond butter, cinnamon, remaining 2 tbsp maple syrup, and remaining 1 tbsp coconut flour until combined.
    • Crumble the topping evenly over the fruit mixture.
    • Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the topping is golden and the fruit is bubbling.
    • Let cool for about 5 minutes before serving. Enjoy!

    Notes

    Make it berry flexible
    No rhubarb? Swap with blueberries, cherries, raspberries, or peaches.
    Sweetness adjustment
    Depending on how tart your rhubarb is, you may want to add an extra tablespoon or two of maple syrup.
    Nut-free option
    Use sunflower seeds instead of pecans and swap almond flour/butter for oat flour and a seed butter.
    Serving ideas
    Great with coconut whipped cream or coconut yogurt.
    Texture note
    This topping is more soft and crumbly than a traditional crisp due to the lack of oil and butter, still delicious, just different.
    Make ahead
    You can assemble the crisp ahead of time and refrigerate. Bake just before serving.
    Storage
    Store leftovers in the fridge for up to 4 days. Reheat in the oven to bring back some texture.
    Freezer-friendly
    This crisp freezes well. Let it cool completely, then store in an airtight container for up to 2–3 months. Thaw overnight in the fridge and reheat in the oven at 350°F (177°C) until warmed through.
    Pan size & individual servings
    An 8-inch square dish works best, but you can use a slightly larger pan for a thinner crisp (reduce baking time slightly). For individual portions, divide into ramekins and bake for about 20–25 mins covered, then uncover and bake an additional 5–10 mins.
  • Sweet Dijon Garden Salad

    Sweet Dijon Garden Salad

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    Sweet Dijon Garden Salad

    This sweet Dijon garden salad is a simple, fresh dish that comes together in minutes using wholesome, everyday ingredients. It highlights crisp local produce with a naturally sweet and tangy dressing, making it an easy go-to for a light meal or side.
    Course Salad
    Total Time 10 minutes
    Servings 4

    Ingredients

    • 1/4 cup Unsweetened Applesauce
    • 2 tbsps Apple Cider Vinegar
    • 1 1/2 tbsps Maple Syrup
    • 1 tbsp Dijon Mustard
    • 1 tbsp Water
    • 1/4 tsp Sea Salt
    • 1 Garlic Clove minced
    • 8 leaves Romaine chopped
    • 1/2 Cucumber chopped
    • 1 cup Cherry Tomatoes halved

    Instructions

    • Add the applesauce, apple cider vinegar, maple syrup, dijon mustard, water, salt, and garlic to a jar. Cover and shake well.
    • Divide the romaine, cucumber, and tomato between bowls. Top with the dressing and enjoy!

    Notes

    Make it local

    This recipe is perfect for using seasonal, locally grown vegetables, swap in whatever greens or produce you have on hand, like arugula, spinach, or shredded carrots.
    Dressing tip

    For a smoother, more emulsified dressing, blend the ingredients instead of shaking, especially if your applesauce is on the thicker side.
    Add protein

    Turn this into a more filling meal by adding chickpeas, lentils, or toasted seeds like pumpkin or sunflower.
    Flavour boost

    If you like a bit more punch, add a pinch of black pepper or a squeeze of fresh lemon juice to brighten the dressing.
     
     
  • Peanut Butter Cup Oat Bars

    Peanut Butter Cup Oat Bars

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    Peanut Butter Cup Oat Bars

    These simple peanut butter cup oat bars are inspired by the clean-label snack bars from The Oat Company. Made with just a handful of wholesome ingredients, dates, oats, peanuts, peanut butter, and chocolate, they’re naturally sweetened, satisfying, and easy to prepare at home. They make a great grab-and-go snack or lunchbox addition.
    Course Dessert, Snack
    Total Time 15 minutes
    Servings 16

    Equipment

    • 1 Food Processor

    Ingredients

    • 1½ cups pitted dates
    • 1½ cups rolled oats
    • ½ cup natural peanut butter
    • ⅓ cup peanuts
    • ⅓ cup chocolate chips
    • 1-2 tbsp water if needed

    Instructions

    • Add the pitted dates to a food processor and process until they break down into a sticky paste.
    • Add the oats and peanut butter to the food processor. Process until the mixture comes together into a thick, slightly sticky dough.
    • Add the peanuts and pulse a few times, just until they are roughly chopped and incorporated. You want some pieces to remain for texture.
    • If the mixture seems too dry to hold together, add 1–2 tablespoons of water, pulsing briefly until the mixture sticks together when pressed.
    • Transfer the mixture to a bowl and stir in the chocolate chips.
    • Line an 8 × 8 inch pan with parchment paper. Press the mixture firmly and evenly into the pan.
    • Refrigerate until firm, about 1 hour. Lift out using the parchment and cut into 16 bars.

    Notes

    Soft dates work best
    If your dates are dry or firm, soak them in hot water for 5–10 minutes, then drain well before processing. This helps them blend smoothly and bind the bars.
    Press firmly
    Use the back of a spoon or the bottom of a glass to press the mixture firmly into the pan so the bars hold together when sliced.
    Naturally sweetened
    These bars are sweetened with whole dates, which provide natural sweetness along with fibre and minerals such as potassium. Unlike many packaged snack bars that rely on syrups or added sugars, the sweetness here comes from the whole fruit.
    Fibre and lasting energy
    The combination of oats, dates, and peanuts provides fibre, healthy fats, and complex carbohydrates. This balance can help support steady energy and keep you feeling satisfied longer than snacks made primarily with refined ingredients.
    Simple, recognizable ingredients
    With just a handful of ingredients you likely already have in your pantry, these bars are an easy example of how simple whole foods can replace many ultra-processed snack options.
    Storage
    Store in an airtight container in the refrigerator for up to 1 week, or freeze for longer storage.
  • Dark Chocolate Nut Bar

    Dark Chocolate Nut Bar

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    Dark Chocolate Nut Bar

    This chocolate bar is a simple, whole-food treat made with just a handful of nourishing ingredients. Rich cacao, naturally sweet date paste, and crunchy toasted nuts come together for a satisfying no-bake snack with no refined sugar. Easy to customize with your favourite nuts or mix-ins, it’s a delicious option for a wholesome dessert or energizing bite.
    Total Time 1 hour 30 minutes
    Servings 16

    Ingredients

    • 1 cup Cacao Butter
    • 1 cup Cacao Powder
    • 1 cup Date Paste
    • 1 tsp Vanilla Extract or powder
    • 1 cup Mixed Nuts toasted and coarsely chopped

    Instructions

    • Line a rimmed baking sheet with parchment paper and set aside.
    • In a small saucepan over low heat, melt the cacao butter, stirring occasionally, about 3 minutes.
    • Remove from heat and whisk in the cacao powder, date paste, and vanilla until completely smooth and no clumps remain. Stir in the mixed nuts.
    • Using a rubber spatula, scrape the mixture onto the prepared baking sheet and spread into a square to your desired thickness.
    • Chill in the refrigerator for 1 hour, or until firm.
    • Cut into desired pieces. Store in an airtight container in the refrigerator for up to one month.

    Notes

    Toasting the nuts
    Toasting enhances flavour and adds extra crunch. Spread nuts in a single layer on a baking sheet and bake at 350°F (175°C) for 8–12 minutes, stirring halfway, until fragrant and lightly golden. Let cool before chopping and adding to the mixture.
    What nuts to use
    Use any nuts you enjoy. For this recipe, a mix of cashews, almonds, and pecans provides a balance of creaminess and crunch. Walnuts, hazelnuts, peanuts, or pistachios also work well.
    Try other mix-ins
    You can replace some or all of the nuts with other crunchy ingredients like puffed rice or puffed quinoa for a lighter texture. Unsweetened shredded coconut, pumpkin seeds, or sunflower seeds are also good options.
    Date paste
    You can easily make your own by blending 1 cup pitted Medjool dates with ½ cup warm water until smooth, adding more water as needed to reach a thick, spreadable consistency.
    Cacao vs. cocoa
    Cacao powder is typically less processed and retains more of its natural antioxidants, giving a richer, slightly more bitter chocolate flavour. Cocoa powder is more processed and has a milder taste. Either can be used in this recipe.
  • Dark Chocolate Turtles

    Dark Chocolate Turtles

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    Dark Chocolate Turtles

    These no-bake dark chocolate turtles are a naturally sweet twist on a classic treat. Chewy dates take the place of caramel, pecans add that signature crunch, and a rich dark chocolate coating brings it all together. With just a handful of simple ingredients, they’re easy to make and perfect for when you want something a little decadent without a lot of fuss. Keep a batch in the fridge or freezer for an anytime treat. A healthier dessert option that still feels totally indulgent.
    Course Dessert, Snack
    Total Time 30 minutes
    Servings 16

    Ingredients

    • 1 cup Pitted Dates soaked for 10 minutes then drained
    • 1 tsp Vanilla Extract
    • 16 Pecans whole or halves
    • 6 ozs Dark Chocolate

    Instructions

    • Finely chop the dates or blend in a food processor until sticky.
    • With damp hands, roll the dates into small even balls. Press the balls onto a pan lined with parchment paper, and top with pecans, pressing down slightly so that they stick. Freeze for 10 minutes.
    • Meanwhile, microwave the chocolate at 50% power for 30 seconds at a time until melted.
    • Using a fork, suspend the frozen dates into the chocolate until fully covered. Remove and let the excess chocolate drip off. Return to the parchment-lined pan and repeat until each date ball is coated with the chocolate.
    • Return to freezer for 10 more minutes to set. Transfer to the fridge until ready to enjoy.

    Notes

    No Pecans
    Use hazelnuts, almonds, cashews or pumpkin seeds instead.
    No Dates
    Use a combination of prunes, dried apricots or raisins instead.

    For extra flavour

    Lightly toast the pecans before topping the date ball although keeping them raw preserves more of their nutrients.
    Storage
    Refrigerate or freeze in an airtight container until ready to serve.
    No Microwave
    Melt the chocolate in a double boiler instead.
    Serving Size
    One serving is equal to one dark chocolate turtle.
  • Oil-free Hummus

    Oil-free Hummus

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    Oil-free Hummus

    This creamy hummus gets a flavour boost from miso, adding subtle umami depth while keeping things simple and nourishing. It’s smooth, versatile, and easy to customize, perfect for dipping, spreading, or adding to bowls and wraps.
    Course Appetizer, Main Course, Snack
    Cuisine Mediterranean
    Total Time 10 minutes
    Servings 6

    Ingredients

    • 1 1/ 2 cups Chickpeas cooked
    • 2 cloves Garlic minced
    • 2 tbsps Lemon Juice
    • 1 tsp Miso Paste
    • 1/4 cup Tahini
    • 1/2 tsp Cumin
    • 1/2 tsp Smoked Paprika
    • 1/2 tsp Turmeric
    • 1/4 cup Water

    Instructions

    • Add the chickpeas to a food processor and blend until they form a thick, even puree.
    • Add the garlic, lemon juice, miso, tahini, and spices.
    • Turn the processor on high and slowly drizzle in the cold water. Keep blending until the hummus is ultra-smooth and creamy, this may take a minute or two.
    • Taste and adjust with more lemon juice or a small pinch of salt.
    • Serve immediately or store in the fridge for later.

    Notes

    Don’t have smoked paprika?
    Regular paprika works fine; add a tiny dash of liquid smoke if you want the smoky vibe.
    Make it spicy
    Add a pinch of cayenne.
    No tahini?
    Substitute almond butter, cashew butter, or sunflower seed butter.
    Try different beans
    You can swap the chickpeas for white beans (like cannellini or navy beans) for an extra-smooth, mild hummus variation.
    Consistency
    If hummus is too thick, add additional cold water, one tablespoon at a time.
    Serve it With
    Veggie sticks, brown rice tortilla chips, crackers, on a salad, in a wrap or as a sandwich spread.
    Storage
    Keeps 4-5 days in the fridge in an airtight container; may thicken after chilling, stir in a splash of water before serving.
    Freezes well
    Hummus freezes wonderfully for up to 3 months. Thaw in the fridge overnight and stir well, add a bit of water or lemon juice to bring back the creaminess.