healthy... the tasty way
Every time I make kale chips, I think that I don’t make them often enough; it is so easy to make, and such a great snack! I usually make more of a cheesy flavour, but wanted to experiment with some other flavours. I first made these amazing thai ginger kale chips from Meghan Telper, which are a bit sweet, and have a delicious ginger flavor
Who says you can’t have cheese as a vegan? You can definitely have delicious cheese! I tried some of the regular processed vegan cheeses available in most grocery stores and I have to say I am not a fan of most. Although I do have phases (lazy phases) when I’ll buy some to make grilled-cheeses, the ingredients alone make it a no-go as a staple.
After a moment of inattention at the grocery store, I got home with an enormous bag of quick oats instead of my regular oats. I usually buy regular or extra-thick oats because I use them a lot for my homemade granola and like to have texture in my oatmeal. Instead of returning it (which I never do), I decided to experiment using the quick oats in
Christmas is in a few weeks. What does that mean? One of my favorite flavours is in season! Yep, gingerbread! Because I love gingerbread and also love making granola, a gingerbread granola had to be made at some point. This granola has a deep gingerbread flavour thanks to blackstrap molasses and delicious spices. It will also make your house smell a-m-a-z-i-n-g. The dried cranberries add
I always loved rice crispy treats, but haven’t eaten any for years, and never tried vegan ones. While in Vancouver last summer, I saw some matcha rice crispy treats in a coffee shop. Although I didn’t buy one, I loved the idea (I love matcha!) and planned on making some. They turned out wonderful: the earthiness and slight bitterness of the matcha gives a nice flavour
