A perfect loaf for breakfast or snack that’s full of so much goodness! I love my bread in the mornings and I especially love anything with raisins or carrots. Top a slice with coconut oil, organic butter, a fresh cream-cheese or your favourite nut-butter. You can enjoy this all on its own. This is a dairy, egg and wheat-free loaf. Delete the walnuts if you’d like it to be nut-free. Enjoy;)

• 2 cups quick oats
• 1 tsp baking soda and 1 tsp baking powder
• 1 and a half ripe bananas
• 1 tsp cinnamon
• 1/3 cup melted coconut oil OR olive oil (both work well)
• 1/2 cup pure maple syrup
• 3/4 grated organic carrots and 1/2 cup raisins
• 1/2 cup chopped walnuts (optional) and 1/4 cup unsweetened coconut (optional)

Directions

1. blend oats until they become a flour texture
2. add bananas
3. add cinnamon/baking soda/baking powder/oil of choice and maple syrup and blend all well
4. with spatula stir in grated carrots/walnuts/raisins/coconut flakes
5. place mixture in a lined baking pan (I used a 9×5 in. pan)
6. bake @350f for 25-30min.

If you’re a chocolate lover like myself, then you should most definitely start making these! High in fibre, iron and protein from those black beans, and magnesium (the mineral that helps to calm your muscles) from the cacao, these are the kinds of treats you’ll want your kids to have more of! Even better, they are non-dairy, wheat-fee, egg-fee, nut-free and school safe. I prefer purchasing dried beans, soaking them overnight and boiling them the next day until soft. Cooking time all depends on your serving size. The overnight soaking not only reduces cooking time, but degases the beans for those that are sensitive. My kids really love these, and I hope yours will too;)

• two cups cooked or canned black beans
• 3 flax eggs (1 tbs to 3 tbs water) stir and let sit for 10 minutes or refrigerate
• 2 tbs melted coconut oil
• 4-5 tbs cacao powder (you can use unsweetened cocoa powder as well)
• 1/2 tsp pure vanilla extract
• 1 tsp baking powder and 1/2 tsp baking soda (i’ve sometimes just used the baking powder only)
• 1/3 or 1/2 cup pure maple syrup or liquid honey (depending on how sweet you want them)
• 1/2 cup vegan chocolate chips (I use a brand called Enjoy Life)

Directions

1. place all dry ingredients to your food processor
2. add all wet ingredients and blend ALL contents well
3. stir in chocolate chips with a spatula
4. pour mixture into a lined muffin size tray of preference (mini or medium size muffins)
5. bake at 350f for 15 minutes
6. let cool prior to serving

The raw, vegan, no-bake baking thing is a no brainer. It’s fast, easy and you really can’t mess it up because theres no real baking happening here;) I’m personally obsessed with anything that remotely tastes like cookie-dough, so heres my healthier version. Yay!

• two cups quick oats
• 1 cup natural cashews
• 6 tbs pure maple syrup
• 1/2 tsp pure vanilla extract and pinch of sea salt (optional)
• vegan mini chocolate chips

Directions

1. add all ingredients to your blender or food processor
2. blend until dough begins to form into a ball
3. form dough into bite size balls
4. push as many chocolate chips as you wish into each ball

Sometimes great things come from leftovers. I happened to make far too much quinoa, so the following day I created a different dish from it. If you’ve done your research, you know this half-veggie/half-grain is a complete protein and so it really is worth adding to your diet. Sweet potatoes are super high in antioxidant vitamin A, and have a pretty dense and sticky texture when mashed up. I tried to make these without using any binders like eggs. These are completely allergy-free, plant-based cakes that are great over a salad and also make a yummy vegan burger patty.

• 2 cups cooked organic quinoa
• 2 cups cooked mashed organic sweet potatoes
• 1/2 cup chopped organic red onions
• 2 cups chopped fresh or frozen organic kale
• 1 tsp turmeric, olive oil, salt and pepper

Directions

1. in pan, drizzle olive oil, add turmeric, salt/pepper (to taste) and sauté red onions until golden
2. in a large bowl, fold the cooked quinoa into the mashed sweet-potatoes and add the sautéed onions
3. once evenly mixed form into cakes/patties
4. bake at 350f for 15min. for extra crispness broil for 10min. flipping once
   

If you’re looking for a simple spread to make or bring to your next Holiday party, here’s a nutritious one. Chia seeds are a popular superfood because they are loaded with calcium, protein, omega-3, fiber and antioxidants. Chia seeds (like flax) are commonly used in plant-based recipes as a binder in replacement of eggs. The seeds can also be used as a thickener for jams as they form a gel-like texture when combined with liquid. I love this Holiday spread over bread or crackers with organic cream cheese or soft goat cheese. You can even add it overtop a warm goat brie or in a sandwich. Whichever way you enjoy it, the perfect balance of sweet and tart flavour compliements just about anything.

• black or white chia-seeds (water)
• frozen cranberries
• cinnamon
• maple syrup
• almonds

Directions

1. rinse 1 cup and a half of frozen cranberries under cold water and place in an oven-safe deep ceramic dish
2. add 2 tbs chia-seeds along with 3 tbs water and 4 tbs pure maple syrup
3. add 1/2 tsp or more (or less) of cinnamon and stir all contents very well
4. top with natural almonds and bake at 400f for 12 minutes (cover and refrigerate overnight or let sit 10-20 min before serving) best stored in a glass jar for further use
   

Polenta (otherwise known as cornmeal) is really easy to make. It’s a good gluten-free option for those that suffer from celiac disease. Quick polenta boils pretty fast. Once cooked, you can also control the consistency of the cornmeal by how much and how long you continuously stir. I usually make a big batch of polenta, and if I have some leftover, I make these no-brainer muffins. Once your cornmeal is cooked and it’s sticky enough not to fall off your spoon, it’s ready. These not too sweet muffins are great for breakfast, snack or dessert. They keep pretty moist, however, they are also delicious served warm with a nut-butter, coconut oil or organic butter spread.

• 2 cups cooked cornmeal
• 1/4 cup organic plain or vanilla rice milk
• 1/4 cup pure maple syrup
• 1 tsp cinnamon
• 1/3-1/2 cup raisins

Directions

1. mix all above ingredients well in a bowl
2. fill mixture in a lined muffin tray
3. bake at 350f for 20min and let cool before eating
4. makes approx. 12 medium size muffins
   

Another easy no-bake bite bursting with the sweet and spicy flavours of ginger and molasses. Thick, syrupy Molasses is the by-product from the sugar-cane plant when it is processed for sugar refining. It has a sweet, but slightly bitter taste, holds a lot of nutrients and is especially high in iron. Organic black-strap molasses is the best grade of molasses to purchase for nutritional benefits. Here are just five ingredients needed to make these rich tasting Holiday treats!

• 2 cups quick organic rolled oats
• 4 tbs organic black-strap molasses
• 2-3 generous tbs pure coconut oil
• 1/2 tsp cinnamon or more if desired
• 6 pieces of dried candied ginger

Directions

1. Blend all above ingredients in your food processor or blender (except dried ginger)
2. chop candied dried ginger and stir into mixture
3. form into balls
4. makes approx. 14 bites
   

If you’re not a baker, then making no-bake treats is the way to go! I like creating treats with clean, simple ingredients that take little time to make. These vegan snowballs are packed with winter flavours and make the perfect snack or dessert with a warm drink.

• 2 cups organic gluten-free quick oats
• 3/4 cups natural almonds
• 1/4 organic liquid honey or pure maple syrup
• 1/4 tsp vanilla extract
• 1/2 tsp of cinnamon and nutmeg or desired amount
• 1/3 cup dried unsweetened cranberries
• unsweetened dried coconut flakes

Directions

1. Blend all above ingredients in your food processor or blender (except cranberries and coconut)
2. blend until dough begins to stick together and slightly form
3. mix in cranberries with spatula
4. form into bite size balls and roll into coconut flakes
5. note: wet hands when rolling if dough is not sticky enough
   

I’m big on legumes because they are so high in fiber, with a mix of complex carbohydrates and excellent plant-protein. Split peas I find particularly tasty because they are slightly sweet with a starchy texture. Legumes are essential to a healthy diet. They provide so many health benefits and are considered nutrition-dense due to their high nutrient, low-calorie ratio. This filling soup is great for lunch or dinner and can be enjoyed with your favourite bread or crackers.

Ingredients

• 2 cups organic dried green split-peas
• 6 cups water
• 4 cloves garlic
• olive oil/salt/pepper
• 1 cup organic veggie broth
• 2 cups chopped organic carrots
• 1 cup chopped white onion
• 8-10 chopped small organic mushrooms

Directions

1. bring to a boil, cover and cook on medium heat for 30min: 2 cups of split-peas to 6 cups water with 2 cloves garlic and 2 tbs olive oil
2. in a pan over your stovetop, drizzle olive oil and add 2 cloves of minced garlic, 1 cup onions, salt/pepper (to taste) and stir until caramelized
3. add 2 cups chopped carrots, 1 cup chopped onion and 1 cup veggie broth adding a little more olive oil to taste
4. simmer for 10-15min stirring often until cooked
5. stir in veggies into pot of cooked split-peas and enjoy
   

Tasty, moist and school-safe pumpkin muffins make a delicious breakfast or snack. I kept them simple and added a date on top, however, you can add chocolate-chips, raisins or your choice of frosting and turn them into dessert. Pumpkins like the squash family are rich in antioxidants. Although they are actually a fruit, we tend to categorize and think of them as vegetables. These muffins are nut, dairy, flour, refined-sugar and oil-free!

Ingredients

• 2 cups baked fresh pumpkin pureed or 1 can organic pumpkin puree
• 2 cups organic rolled quick oats
• 2 organic eggs
• 1/2 cup pure maple syrup
• 1/2 cup plain rice milk
• 4 tbs unsweetened applesauce
• 1/2 tsp pure vanilla extract
• ground nutmeg and cinnamon
• 1 tsp baking powder
• dates (or your choice of topping)

Directions

1. in a bowl, whisk all wet ingredients: eggs, maple syrup, rice milk, applesauce and vanilla extract
2. in your food processor blend all dry ingredients: oats, baking powder, cinnamon and nutmeg (to taste)
3. add pumpkin puree to your food processor
4. add wet mixture into your food processor
5. blend all
6. pour mixture into lined muffin tray and top with dates
7. bake at 350f for 25-30min (makes 12 large muffins)