MUSHROOMS ON TOAST

Mushrooms are a great source of Vitamin D and Iron! They are also low in calories which is great if you are watching your weight! I really like mushrooms on toast its not only delicious but a great way to boost your immune system if you are feeling run down. Mushrooms also can boost your metabolism because they have Vitamin B which is vital for turning food (carbohydrates) into fuel (glucose), which the body needs/burns to produce energy. Not to mention they taste good! Enjoy!!!

Yields 2 Pieces of Mushrooms on Toast

INGREDIENTS:

4 Cups of Mushrooms (I used a mix of Shiitake (remember to take the stems off) and Oyster mushrooms)
1-2 TBSP of Olive Oil
1/4 Cup of Fresh Sage - chopped
1/4 Cup of Fresh Thyme - chopped
2 Cloves of Garlic - minced or pressed
Salt and Pepper - as desired
Bread (Gluten free or Vegan Crackers can be used too)
 

DIRECTIONS:

Olive oil the pan and let it heat up on medium heat. Throw in your mushrooms and let that saute. The water will come out of the mushrooms.

Once the water comes out it will start to evaporate. When the water is nearly gone, throw in your garlic, sage, thyme and salt and pepper. The mushrooms will start to absorb the flavors at this point.

Continue to cook for another 10-15 minutes on medium heat. As they start to get golden brown you can reduce the heat.

Put you bread in the toaster and do your thing.

Spread the mushrooms on the toast and drizzle some of the juices from the pan on top and enjoy!

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

GLUTEN FREE MAPLE SYRUP GRANOLA

This gluten free granola is delicious and can add a crunch to any breakfast or an amazing snack! The nuts you put in your granola are filled with plant based protein and omega 3 fatty acids that are great for heart health. The rolled oats are gluten free and filled with fiber that is essential for digestion. The dried cranberries I used for this granola and raisins are filled with antioxidants and natural sugars (carbs) as well as some vitamin C. Granola is a great thing to prepare on the weekend and eat throughout the week because it stores well, makes a great healthy snack and is great for kids. ENJOY!

INGREDIENTS:

3 Cups of Gluten Free Rolled Oats
1/2 - 1 Cup of Walnuts (rushed roughly)
1/2 - 1 Cup of Almonds (rushed roughly)
1/2 TSP of Cinnamon
1/4 TSP of Salt
1/2 Cup of Maple Syrup
1/4 Cup of Vegetable Oil
1 TSP of Vanilla Extract
1/2 Cup of Cranberries
1/2 Cup of Raisins
 

DIRECTIONS:

Preheat oven on bake to 300 degrees.

In a large bowl mix the rolled oats, nuts, cinnamon and salt - mix it all together

In another smaller bowl add in your maple syrup, vegetable oil and vanilla extract. Whisk together. 

Drizzle the maple syrup mixture over the rolled oats and nut mixture and mix all together till the oats and nuts is evenly coated and there are no lumps.

Spread the bowl of ingredients on a baking sheet lined with aluminum foil.

Bake the granola in the oven for 25 minutes or until it starts to golden.

Once golden remove from the oven and let cool before adding in your dried fruit. Mix and store in a airtight container (It should stay good for apx 2 weeks).

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

AVOCADO TOAST - GLUTEN FREE VERSION, VEGETARIAN, VEGAN AND PALEO FRIENDLY

I ♥ Avocado toast! I seriously could eat it everyday. I was doing a plant based diet in the summer and this was one of my go-to breakfast options. Avocado is rich in oils and fat that your body needs on a daily basis. Yes avocado is full of fat but its good fat that keeps your hair shiny, healthy and stops it from falling out and your nails strong - believe me there are worst things I can eat. You can obviously eat this on toast as it is just as easy to make but I like to use rice crackers for their gluten free properties. I used to use gluten free bread and tried a bunch of different kinds but I like this better. Also its super easy to make when your in a rush in the morning.

INGREDIENTS:

1-2 Rice Cakes (depends how many you want)
1/4-1/2 and Avocado (I usually do 1/4 per rice cake)
Salt and Pepper to taste
1/4 - 1/2 a lime (juice) I like lots of lime juice!

DIRECTIONS:

Mash and spread the avocado onto your rice cracker.

Salt and Pepper

Sprinkle Lime on top and serve.

*You should serve it or eat it right away because the rice cracker will absorb all the moisture and start to get soggy. 

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

GREEN BEAN SALAD - VEGAN AND VEGETARIAN FRIENDLY

I like eating salad but I get board of it after awhile. I find that sometimes I don't feel as full as I would like or I need more of a crunch! Green beans are a very good source of minerals and a great lettuce replacement. This salad is quiet easy to make and can easily be taken to work for a healthy lunch option. ENJOY!

Yields One Portion

INGREDIENTS:

1-2 Handfuls of Green Beans - Ends taken off
1 to 2 Tomatos - Chopped
Half a small Red Onions - Chopped
Olive Oil
Balsamic Vinegar
Salt and Pepper to taste

DIRECTIONS:

Steam the green beans for 5 minutes, drain and add to cold ice water bath to stop them from cooking.

While the green beans are steaming add the tomatoes and red onions to a flat-ish bowl so that they can sit and slightly soak in olive oil and balsamic vinegar. Next addsome salt and pepper stir it in and let it continue to sit and marinate.

Drain green beans and add into bowl with tomatoes and onions. Mix and serve.

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

CURRIED BUTTERNUT SQUASH SOUP - VEGAN , VEGETARIAN

My boyfriends mom made this soup for me recently and I was instantly in love. It is so flavourful and delicious. I am a big fan of Indian food and curry so if you are too you should try this curried butternut square soup. There is a little bit of apple in it so it tastes a little sweet and is great if you have a kids. Oh, did I also mention its vegan/vegetarian friendly? That's right!!! There is no dairy so its great if you are on a diet and looking for a meal that will warm you up as well as fill you up guilt free.

INGREDIENT

4 TBSP of Butter (or vegan substitute)
1 Large Yellow Onion Chopped finely
5 TSP of Curry Powder
1 Butternut Squash (around 3lbs) peeled, seeded and cubed
2 Apples peeled, seeded and cubed
3 Cups of Chicken Broth
1 Cup of Apple Juice
Sun Flower seeds and Pine nuts (to garnish)

MATERIALS:

Blender of Food Processor

DIRECTIONS:

Melt the butter in a big soup pot. Add in the onions and curry powder mix together all the ingredients and let simmer, lid on, on low heat for about 25min.

Once the onions are soft and translucent add in the butternut squash and apple followed by the chicken broth. Mix the ingredients around and bring to a boil. Once boiling reduce the heat to a simmer and continue to cook until the butternut squash becomes tender. About 30 minutes

Once the butternut squash is tender transfer in parts to the blender or food processor and blend to puree consistency and transfer back to the pot. (Sometimes draining out the chicken stock before you put it in the food processor can help, however don't forget to add the chicken stock back into the pot afterwards.) 

Add in the apple juice and stir. Salt and Pepper to taste (I think it only needs a bit of pepper)

You can continue to let it simmer with the lid off if you think its to watery and let some of the water evaporate but stir every once and awhile.

You can toast the pine nuts and sunflower seed and add them as garnish before you serve!

I hope you enjoyed this recipe! I would love to hear from you and your thoughts on the taste. Please feel free to leave a comment below :)