We’re Rooting for You (2026)

07/10/2021

Roasted Turmeric Cauliflower Buddha Bowls make such a colourful healthy meal! This vegan and gluten free recipe is really easy to make and is very flexible, it can accommodate whatever veggies you have around.

Ingredients
Roasted Turmeric Cauliflower
1 head fresh cauliflower
1 tsp ground turmeric
1/2 tsp ground cumin
2 tsp sesame seeds
coconut oil for roasting
salt and pepper to season
Rest of the Buddha Bowls
1/2 cup brown rice measured uncooked
1 cup edamame beans
1 block of tofu made to your preference
1-2 carrots
1 zucchini
2 handfuls kale or other leafy greens
coconut oil for roasting
salt and pepper to season
fresh coriander, sunflower seeds and chilli flakes - OPTIONAL, to garnish
Buddha Bowls Dressing
3 tbsp tahini (hulled or unhulled will work)
1 tbsp sesame oil
1 tbsp maple syrup or honey
2 tsp apple cider vinegar or lemon juice
Instructions
Preheat oven to 375 degrees and line two trays (or one large tray) with parchment paper.
Chop the cauliflower into small florets. Place in a bowl. Pour over 1 tbsp melted coconut oil plus the sesame seeds, turmeric, cumin and about 1/2 tsp each of salt and pepper. Toss until evenly coated, then spread out on an oven tray.
Dice the zucchini and the carrot. Spread out on an oven tray, drizzle with a tiny bit of melted coconut oil, and toss around so the vegetables are coated.
Pop all of the vegetables into the oven to roast. This should take about 20 minutes, depending on how small you chopped everything.
While the rice and roasted vegetables are cooking, prepare the remainder of the buddha bowls.
Make the dressing by whisking together all of the dressing ingredients listed above. You can add some water to thin out the dressing as needed.
Once the rice and vegetables are cooked, assemble the buddha bowls. Divide the rice and all of the vegetables evenly between two bowls. Add tofu.Drizzle over the dressing, and then garnish with coriander, chilli flakes and seeds as desired

27/07/2021

Tofu Bacon is a delicious, high protein alternative to meat! The tofu is thinly sliced, marinated and baked until crispy. It's smoky, crispy, chewy and full of flavor! Ingredients: 16 ounce block super firm tofu*
▢ 1/2 cup low sodium soy sauce, (use tamari for gluten free)
▢ 2 tablespoons tomato paste
▢ 2 tablespoons pure maple syrup
▢ 2 tablespoons liquid smoke
▢ spray oil. Directions: Remove tofu from the package and pat dry with a paper towel. If you don't have the super firm variety, you will need to press your tofu now.
Slice the tofu very thin, about 1/8th inch thick. Place the tofu slices in a shallow bowl or container that you can marinate in.
In a medium bowl, whisk the low sodium soy sauce, tomato paste, maple syrup and liquid smoke together until smooth. Pour over the tofu slices and let them marinate for 1 hour in the refrigerator (overnight is fine is you prefer).
Preheat the oven to 375 degrees F and spray a large baking sheet with oil. You could also line with parchment paper, but the oil works better.
Transfer the tofu strips to the baking sheet, saving the marinade for later. Spray the tops of the tofu slices with oil and bake for 20 minutes. Flip gently (I used a fork), brush a little more marinade on, spray with oil again and bake for 15-20 more minutes.
Be very careful not to burn them at this point. How long they will take depends on how thin you sliced them. Watch carefully; you want them to be crispy in places but not blackened to a crisp all over. If you prefer a chewy tofu bacon, take them out sooner. For crispier bacon, you may want to bake them a few extra minutes.

17/01/2021

Lunch today! This is a zesty, sweet salad 😋 Live-Cleansing Beet Slaw
Serves 2
Ingredients:
1 large beet, peeled & scrubbed clean
1 medium carrot, peeled and scrubbed
1 small daikon, peeled and scrubbed (sub with radish)
1 apple, cored
Juice of 1 orange
1 TBS lime juice
2 TBS olive oil
2 TSP graded ginger
¼ TSP salt
¼ cup toasted walnuts
½ cup chopped cilantro

Directions:
Quarter the beet. Cut carrot into 4 chunks. Place in food processor until broken into small chunks. Transfer to bowl and set aside.
Shred daikon radish & apple then add to beet/carrot mix.
In a small bowl making dressing by combining juice, oil, ginger & salt.
Toss salad with dressing. Allow to sit for 20 minutes. Top with walnuts & cilantro.

14/01/2021

Some tasty fish, cauliflower rice, and broccoli- simple, low carb, with plenty of veggies!

07/01/2021

Curly kale, radishes, chickpeas, h**p hearts, & mango with homemade cilantro basil artichoke pesto 😋 **pseeds

09/12/2020

These dark chocolate peppermint cookies are a healthier whole-grain swap for delicious cookies that are perfect for the holidays! All made without gluten, dairy, eggs or refined sugar! Best eaten fresh out of the oven 😏

Ingredients 
• 1/2 cup buckwheat flour
• 1/2 cup quinoa flour
• 2 tablespoons tapioca starch
• 1/4 cup raw cacao powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/3 cup coconut oil
• 1/2 cup coconut sugar
• 1/4 cup maple syrup
• 1 tablespoon nut/seed butter of choice I like almond
• 1 chia seed egg
• 1 teaspoon vanilla extract
• 1/2 - 1 teaspoon peppermint extract
• 1/2 cup dark chocolate chips
• Crushed peppermint candies to garnish optional

Instructions
• Preheat oven to 350ºF and line a baking sheet with parchment paper.
• Whisk together the flours, cocoa powder and other dry ingredients (minus the sugar) in medium mixing bowl and set aside.
• Beat together the coconut oil and sugar until fluffy. Beat in remaining wet ingredients.
• Add half of the dry ingredients into the wet ingredients and stir with a large wooden spoon until combined. Add in the rest of the dry ingredients and continue to mix until you have a thick, cookie-like dough. Fold in the chocolate chips.
• Spoon the dough into your hands and shape into balls. Place on parchment lined baking sheet and gently flatten with your hands (this is optional, but make the cookies more uniform in shape). Sprinkle with crushed peppermint candies if desired.
• Bake in the center of a warm oven for 12 minutes, until the edges are lightly browned and the top of the cookies is still slightly tender to the touch.
• Cool on a wire rack for 5 minutes and enjoy!
•  
• Dunk these babies in a glass of almond milk (or regular milk if you so choose) and relish in the chocolatey goodness that you just created.

09/12/2020

These dark chocolate peppermint cookies are a healthier whole-grain swap for delicious cookies that are perfect for the holidays! All made without gluten, dairy, eggs or refined sugar! Best eaten fresh out of the oven 😏

Ingredients
• 1/2 cup buckwheat flour
• 1/2 cup quinoa flour
• 2 tablespoons tapioca starch
• 1/4 cup raw cacao powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/3 cup coconut oil
• 1/2 cup coconut sugar
• 1/4 cup maple syrup
• 1 tablespoon nut/seed butter of choice I like almond
• 1 chia seed egg
• 1 teaspoon vanilla extract
• 1/2 - 1 teaspoon peppermint extract
• 1/2 cup dark chocolate chips
• Crushed peppermint candies to garnish optional

Instructions
• Preheat oven to 350ºF and line a baking sheet with parchment paper.
• Whisk together the flours, cocoa powder and other dry ingredients (minus the sugar) in medium mixing bowl and set aside.
• Beat together the coconut oil and sugar until fluffy. Beat in remaining wet ingredients.
• Add half of the dry ingredients into the wet ingredients and stir with a large wooden spoon until combined. Add in the rest of the dry ingredients and continue to mix until you have a thick, cookie-like dough. Fold in the chocolate chips.
• Spoon the dough into your hands and shape into balls. Place on parchment lined baking sheet and gently flatten with your hands (this is optional, but make the cookies more uniform in shape). Sprinkle with crushed peppermint candies if desired.
• Bake in the center of a warm oven for 12 minutes, until the edges are lightly browned and the top of the cookies is still slightly tender to the touch.
• Cool on a wire rack for 5 minutes and enjoy!
•  
• Dunk these babies in a glass of almond milk (or regular milk if you so choose) and relish in the chocolatey goodness that you just created.

08/11/2020

These zoodle pesto eggs are an easy way to go low carb for breakfast! All you gotta do is zoodle up some zucchini, throw it in a pan for 3 minutes, separate it into little circle nests, plop an egg in the middle, put the lid on and let it cook for about 5 minutes, add a little pesto on top and voila!

29/10/2020

Eric made THE most delicious vegetarian chili! The key is using fresh green chilies that you bake in the oven instead of canned chilies like the recipe calls for. This is perfect for those upcoming cold fall and winter nights! Ingredients: •  2 stalks celery diced
•  1 carrot diced
•  1 green bell pepper diced
•  1 red bell pepper diced
•  1 sweet potato peeled and diced
•  2 teaspoons garlic powder
•  2 teaspoons dried oregano
•  2 1/2 tablespoons chili powder
•  1 tablespoon ground cumin
•  1/2 tablespoon salt plus more to taste
•  1 teaspoon ground black pepper
•  2 (4 oz) cans diced green chiles
•  1 (15 oz) can diced tomatoes
•  1 (8 oz) can tomato sauce
•  1 cup water
•  1 (15 oz) can kidney beans rinsed and drained
•  1 (15 oz) can garbanzo beans rinsed and drained
•  1 (15 oz) can black beans rinsed and drained • directions: Grease crockpot with cooking spray.
• Place all ingredients into crockpot and stir to combined.
• Cover.
• Cook on HIGH 4 hours or LOW 8 hours, or until vegetables are tender. Start Timer

07/10/2020

Banana apple muffins! 160 calories per muffin, only 4 grams of sugar and 6 g of protein 😋. Ingredients: 2 large eggs, lightly beaten
1 cup mashed ripe banana (approx. 2 medium bananas)
1 Tbsp. unsalted organic grass-fed butter, melted
1½ cups almond flour
¾ tsp. baking soda, gluten-free
1 dash sea salt (or Himalayan salt)
½ cup chopped apple (approx. ¾ medium apple)

Directions:
Preheat oven to 350° F.
2. Line muffin pan with nine muffin papers and lightly coat with spray. Set aside.
3. Combine eggs, banana, and butter in a medium bowl; mix well. Set aside.
4. Combine almond flour, baking soda, and salt in a medium bowl; mix well.
5. Add almond meal mixture to egg mixture; mix until blended.
6. Add apple; mix until just blended.
7. Divide batter evenly between prepared muffin cups, ¾ full (approx. ¼ cup).
8. Bake for 18 to 22 minutes, or until golden brown and toothpick inserted into the center comes out clean.
9. Transfer muffins to rack; cool.

21/09/2020

These Coconut Flour Crepes are gluten-free, low-carb and paleo. Add your favorite savoury or sweet fillings like whipped cream and berries for a wholesome treat!

Ingredients

2 eggs
3/4 cup coconut or almond milk
1 tablespoon coconut oil melted
1/2 teaspoon vanilla extract
3 tablespoons coconut flour
1 tablespoon tapioca starch or arrowroot powder, corn starch etc. *
1/8 teaspoon salt

Instructions
Break the eggs into a large bowl. Whisk them until they look uniform and combined.

Whisk in the remaining wet ingredients - milk, coconut oil and vanilla extract. Then add coconut flour, tapioca starch and salt.

Whisk everything together vigorously until well mixed and no lumps remain.

Let the batter stand for at least 10 minutes. This resting time will allow the coconut flour to absorb more of the liquid (the batter will get thicker).

Heat an 8-inch pan on heat on low. Once heated, brush or wipe with coconut oil.

Pour about 1/8 cup (2 tablespoons) of batter into the pan. Swirl the pan to spread out the batter evenly. Cook for a few minutes lightly browned.

Flip the crepe and cook another minute or two. Repeat with the remaining batter. Re-grease the pan as needed.

Serve crepes with your favourite savoury or sweet fillings, like whipped cream and berries.

Store any leftover crepes in an airtight container to keep them from drying out.

02/09/2020

Something tasty and fun that satisfies that comfort food craving, but packed full with protein and veggies? Broccoli crust pizza!

FOR CRUST:
3 cups broccoli florets ½ cup shredded, part-skim, low-moisture
mozzarella cheese
¼ cup grated Parmesan cheese
2 large eggs, lightly beaten
½ tsp. sea salt (or Himalayan salt)
1 clove garlic, finely chopped
¼ cup finely chopped fresh basil leaves

FOR TOPPING:
1 Tbsp. extra-virgin olive oil
2 large eggs, lightly beaten
¼ cup shredded, part-skim, low-moisture
mozzarella cheese
¼ cup sliced mushrooms
¼ cup sliced red bell pepper

Preheat oven to 400º F.
2. Line large baking sheet with parchment paper. Lightly coat with spray.
Set aside.

FOR CRUST:
1. Cook frozen broccoli. Place broccoli in food processor (or blender); pulse until the consistency of bread crumbs. 2. Transfer broccoli to cheesecloth & Squeeze dry.
Cook’s Note: If you do not have cheesecloth, use a heavy-duty paper towel. 3. To make crust, combine cooled broccoli, mozzarella cheese, Parmesan
cheese, eggs, salt, garlic, and basil in a medium mixing bowl; mix well.
4. Transfer broccoli mixture to the center of prepared baking sheet. Shape
into an approx. 10- to 12-inch pizza crust by pressing down and out. Create a raised lip around the edges 5. Bake for 17 to 20 minutes, or until crust is set and is slightly browned
around the edges.

FOR TOPPING:
1. Brush crust with oil. Top with eggs, cheese, mushrooms, and bell peppers.
2. Bake for 6 to 8 minutes. Switch to the broiler setting; broil for 2 minutes or until golden brown
and eggs are done.
3. Allow to cool before serving. Be careful when removing
pizza from parchment as there may be some sticking. I always work around
the crust with a spatula to release. 4. Cut into six slices. Enjoy!

NUTRITIONAL INFORMATION (per serving): Calories: 284 Total Fat: 20 g Saturated Fat: 7 g Cholesterol: 266 mg Sodium: 795 mg Carbohydrates: 7 g
Fiber: 0 g Sugars: 1 g Protein: 21 g

We’re Rooting for You

07/10/2021

27/07/2021

17/01/2021

14/01/2021

07/01/2021

09/12/2020

09/12/2020

08/11/2020

29/10/2020

07/10/2020

21/09/2020

02/09/2020

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