Category Archives: Wheat-free

Lentil Walnut-Apple Burgers topped with “Almonnaise”

Fourth of July and Canada Day (July 1st) seem to launch summer – the food, the picnics, BBQs, and kids breaking from school. For us, summer essentially started two weeks ago. Our teachers went on strike, so the kids abruptly left school two weeks early. Our girls will be going into grades 8, 5, and… Continue Reading

Apple Hemp Muffins (vegan, wheat-free, and oil-free)

If you eat vegan or raw, you know that hemp is hot!  I’ve been using hemp seeds in my recipes for years (before it was um, ‘hip to eat hemp’).  When I started using hemp seeds and talking about them in my recipes, I got that “ohhhh, you are hippity dippity!” sort of reaction. People… Continue Reading

Wholesome Oat Snackles (vegan, oil-free, gluten-free option)

There are a few snack and cookie recipes that get whipped up in my kitchen every week, including Tamari Roasted Chickpeas, Banana Oat Bundles, Maple Banana Bread, Hummus (hummus, and more hummus), and these… Wholesome Oat Snackles from Let Them Eat Vegan.  I created these out of sheer immediate snack-necessity!  I was in the kitchen,… Continue Reading

Vegan Snickerdoodle Cookies and Ice Cream Sandwiches

C is for Cookie, S is for Snifferdoodles (aka Snickerdoodles, read on)… These past few weeks I’ve been pensive.  I think more than I’d like to any given day, but this past month I have felt particularly heavy in thought. September always evokes much mood for me – apprehension about a the school year for… Continue Reading

Short and Sweet: Creamed Cheese Brownies with Salted Dark Chocolate Topping

  Who am I kidding?  There’s nothing short about that recipe name!  But it IS sweet!  And this post will be short. Together: short and sweet! Short post today because I’ve been up to my plant-powered eyeballs all week: prepping food samples for my book launch at Chapters tomorrow, preparing for in-laws visiting, and planning for… Continue Reading

MONSTA! Cookies

I consider these cookies the sequel to my ever-popular “Super Charge-Me Cookies” from ed&bv.  And, like the super chargers, these come with a story. Our family was visiting my sister one afternoon, and she asked if we’d like a cookie.  *uh, yeah*!  When I think of cookie, I usually envision a smaller, two-bite kind of… Continue Reading

Three-Bean Salad (vegan and gluten-free; oil-free option)

I never tire of beans.  I eat them every day, and continue to find ways to love them!  Nature has given us different colors, sizes, shapes, and textures to enjoy -from a tender scarlet kidney bean to harder, creamy-colored chickpeas to delicate, tiny pink lentils.  To top that, they are packed with nutrition, and offer… Continue Reading

How To Make a Vegan Ice Cream Cake (with Sparklers!) and Fluffy Macadamia Mallow Frosting

Spring is a busy time as we have one girl’s birthday in April, and then another daughter’s birthday a couple of weeks later in May.  Our eldest turned eleven in April and asked for an ice cream cake.  Supposedly it’s the ‘cool’ thing to have at parties now.  I wasn’t worried, I’ve made them before…. Continue Reading

Mother’s Day Pressies & Krispie Chip Cookies

Hello folks!  Did you have a lovely Mother’s Day weekend?  I hope you all had a chance to enter the Mother’s Day giveaway I hosted.  If you didn’t know about it, PLEASE subscribe to my blog.  That way you won’t miss out on any goodies! Speaking of goodies, this mama landed herself a shiny new… Continue Reading

Orange Apricot Tea Buns

Tea buns were very traditional when I was growing up in Newfoundland.  In fact, you can go to just about any grocery store – or maybe any house – and find fluffy raisin-studded tea buns. While they were very traditional, I never loved them.  I guess it was that they didn’t have a lot of… Continue Reading

Wildside Jar for green smoothies, thick and nut-based sauces and dessert purees. I use mine 1-2x/day.

Twister Jar is the BEST for healthy, homemade salad dressings and sauces





Top Food Blogs

Read Our Privacy Policy