|| My favourite blogs for plant-based recipes ||

Eat food. Not too much. Mostly plants.

Michael Pollan

I am always on the hunt for new and exciting plant-based recipes. I find cooking with plants fun and exciting because there are so many ways you can prepare them and you have a ton of opportunities to get creative!

Here are some of my go-to blogs for plant-based cooking!

To Die For

Managed and edited by Erin Ireland, this blog is EVERYTHING! So many inspiring vegan recipes and creative ideas on how to use plant-based foods in new and exciting ways. Also, if you aren’t already following Erin Ireland on Instagram, do it now!

Minimalist Baker

This blog turned cookbook has endless vegan recipes many of which are super simple to create and require less than 10 ingredients!

Oh She Glows

The one stop shop for everything vegan! So many amazing and simple recipes to get you started and they all turn out amazing! Both cookbooks are also a must have in a plant based kitchen!

| A little of everything veggie burgers |




All week I have been craving veggie burgers. I have been finding it sort of challenging being back at work to come up with interesting meals nightly + lunch leftovers. While I love cooking, I’ve lost some inspiration these past few weeks but, I am slowly finding my groove. The grocery run is a whole separate challenge all together but the shop online – pick-up services have been a huge help.

This week I made two veggie burger recipes. The first was this one from Minimalist Baker (LOVE all of her recipes)! These simple veggie sliders turned out amazing and were so simple to put together! They also worked out great for leftover lunch for work with some collards.

The second recipe, which I am going to outline in this blog post is also super simple and super tasty and definitely packs a protein punch!  I am a super hap-hazard cook so I tend to randomly make stuff up by getting inspo from recipes and then adding my own twist. So, today, I was inspired by Oh She Glows!

Here’s what I did!

A little of everything veggie burgers

1/4 cup walnuts

1 tbsp hemp seeds

1/2 cup oats

1/4 cup raw pumpkin seeds

1 carrot (chopped)

1/4 cup chopped mushrooms

1/2 – 1 cup sprouted lentils

1/4 cup quinoa

1/4 cup red onion chopped

1 tbsp nutritional yeast

1 tbsp pure maple syrup

tsp salt

tsp pepper

tsp cumin

Juice of one lemon

|| Directions ||

yields six large-sized veggie patties

preheat oven to 375 degrees

Combine all ingredients in a food processor until it is the consistency you want. I prefer my burgers with a bit of texture but not with large chunks of ingredients. After the ingredients are combined to your preference make patties and place on baking sheet. Cook at 375 for about 10 min or until they are ever so slightly crisp on the outside.

Make a traditional veggie burger with a bun and all of your favourite fixings or eat wrapped in collard greens, butter leaf lettuce or even swiss chard!

An alternative to the patties would be making a mini loaf with a muffin pan – this would go great with Oh She Glows mushroom gravy! 


Quinoa & egg muffins + a modern take on an egg sandwich


These two meal options were derived from this one recipe. The recipe is designed for toddlers but it’s great for anyone! It was a big hit in our household and I added some finely chopped swiss chard and nutritional yeast.


  • 2 cups cooked quinoa
  • 2 large eggs
  • 2 garlic cloves, minced
  • 1.5 cups grated sharp cheddar cheese
  • 1 cup finely chopped broccoli
  • ½ tsp salt
  • ½ tsp pepper

Courtesy of: ahealthysliceoflife.com 



For my breakfast sandwich, I added butter, mayonnaise, additional cheese and some arugula with the mashed up egg muffin on rye bread. Easy peasy and full of nutrients!

Chickpea and quinoa “souvlaki” with mashed lemon potatoes


I’m pretty sure I was Greek in a past life because I am obsessed with Greek food and all of the flavours, colours, and smell that come with the cuisine! This recipe is super straightforward. Actually, I am not really even going to post a recipe because I kind of just threw it together. Basically, my idea was to take the basic ingredients of traditional Greek souvlaki and use chickpeas and quinoa instead. The only seasonings I added were salt, lemon juice, olive oil and oregano and I seasoned everything with those things. I lightly sautéed the chickpeas, cooked quinoa and red onion and then quickly put together a Greek salad of cucumber, green pepper, and heirloom grape tomatoes which I drizzled with evoo and seasoned with lemon juice, oregano, salt and goats feta! I cheated and bought some store bought tzaziki and just put them altogether in a pita – my pita wrapping skills need some work but the flavour was all there! And, voila a super east and vegetarian weeknight meal + a ton of leftovers!!

Fresh spinach salad with pomegranate, squash and goat cheese




This salad was super simple to put together and so amazing! I have been getting back into my salad eating ways but I am trying a variety of new flavour combos. I love taking salads to work for lunch, especially salads that hold up well and don’t get soggy. I also like my salads to be heartier and more filling! This one is sure to please whether it is just a salad for lunch or an appetizer when you have company over! Pair with a nice foccacia and a pinot noir and you are golden!!


Makes 2 larger portions or 4 smaller portions

1 acorn squash

2 cups cherry tomatos

Half of a pomegranate

1.5 cups of quinoa

2 cups of spinach

Goat cheese crumbles

Olive oil

Balsamic vinegar

Start by roasting the sliced acorn squash and cherry tomatoes in the oven at about 375 degrees. Roast in coconut oil for 20 min or until the squash is soft, golden and slightly caramelized and crisp, and the tomatoes are rupturing.

Cook the quinoa as per package directions.

To put the salad together, lay a bed of spinach out on the plates. Layer with the squash and tomatoes, then add the spoonfuls of quinoa. Sprinkle with pomegranate seeds and crumbles of goat cheese. Drizzle with equal parts olive oil and balsamic.


Food. It’s all about balance, right?



I post a lot about food on my Instragam and other social platforms. I love to cook and eat healthy but, lets be real, sometimes we all need something fast and easy. I think my Instagram portrays that I never take short cuts or eat food that isn’t SUPER healthy BUT, we all have our days! I really try to cook fresh as much as possible but there are a few frozen items I always have on hand when I am in a pinch!


I love Yves Veggie Cusine Veggie Nuggets. They are super easy to have on-hand to go with a simple salad and some sweet potatoes as pictured above.

Amy’s brand is another great brand of frozen vegetarian products that we typically have in our freezer. I love their story and I find that their frozen food tastes pretty good! We like the burittos, pizzas and pad thai!

I always have frozen fruit and veggies on-hand. I really like having frozen broccoli as I find it is super easy to add to any meal and super fresh, especially in the winter months.

When I am making my frozen meals I always try to put them with some other fresh items like a salad or vegetable. I think many people would be surprised to learn that I take these short cuts occasionally (the veggie nuggets are quite addictive) but, we gotta be real and life is busy!! While I don’t like or recommend that we should eat this way all the time, time is important too and there are healthier frozen options out there better than fast food, in my opinion!

What is your go-to meal when you’re in a time crunch!? 


Light and simple spinach salad


I was wanting a super light, healthy and tasty wintertime salad. This is what I came up with while scrambling around at Superstore today with a five year old and a 10 month old. You could definitely dress it up a bit more but I actually am really digging the simplicity of these few ingredients.


1-2 cups of Spinach

1-2 Avocados

1/4 cup of Mixed nuts (cashews, pecans, walnuts, almonds – can be raw or salted, whatever you prefer).

2 tsp of Nutritional Yeast

1 Tablespoon of Dijon Mustard

3 tbsp of Cold-Pressed Extra Virgin Olive Oil

Pomegranate Seeds of one pomegranate

Pinch of Salt & Pepper

1 Tbsp of Maple Syrup


In a small bowl combine about 3 tbsp of olive oil with 2 tsp of nutritional yeast, 1 tbsp of dijon mustard and 1 tbsp of maple syrup. Whisk together. Add salt & pepper to taste. Try a sample and if you prefer a sweeter dressing add more syrup or saltier add more salt or dijon accordingly. I always play with the ingredient amounts.

On a medium-sized plate gently scatter all ingredients and drizzle with the dressing.