Key Ingredients: Vegetables

Eggplant Harvest Bowl

Fall brings with it a craving for warm grain bowls topped with squash and a touch of coconut oil. This yasodhara inspired bowl hit the spot for me over the weekend!

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150 calorie Ginger Chicken Kelp Noodle Soup

A 15 minute chicken noodle soup with kelp noodles, ginger and lemon. It’s tangy, low in calories, and packed with protein!

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Creamy Vegan Coleslaw with Bean Mayonnaise

Using bean mayo in place of regular store-bought mayo makes this coleslaw so light and refreshing!

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Zucchini Apple Spice Loaf with Cinnamon Sugar Topping

Perfectly baked loaf with soft spice tones, topped with cinnamon sugar.

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The Everything Awesome Frittata

Turn a weeks worth of leftovers into a delicious breakfast keto frittata

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Grilled Fennel Dippers

Transform a fennel bulb into the perfect dipper! This 10 minute appetizer is made from simple ingredients and produces delicious results.

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Where it Vegan Gazpacho

A heavily flavored cold soup that’s light on the tummy, easy to prepare, and contributes to 4 of your daily required veggies!

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Lemon Pepper Coleslaw

Use Happy Days Soft Okanagan Goat Cheese as the base of a creamy coleslaw dressing instead of yogurt or mayonnaise. This coleslaw is loaded with fresh flavors – from the lemon pepper sauce to the fresh, crisp apples.

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Empty the Fridge Salad

Our Thursday nights have a theme: empty the produce bins in the fridge so Leanne can go shopping on Friday. I’ve started looking forward to Thursdays and the ginormous salad preparation that ensues!

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Sunflower Cream Salad with Sweet Taters + Dill Chicks

Sunflower seed, dill, and lemon dressing poured over dill chickpeas, baked yams and fresh veggies.

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