Tag Archives: cooking

Cranberry Apple Carrot Pulp Bread

13 Feb


Will and I recently started juicing, and I really wanted to find a way to start using the pulp so that it didn’t go to waste. There’s a bunch of options out there which is amazing, but this one I loved because you could really use any type of pulp mixed with carrot pulp and it will make a great bread! In this recipe I used carrot and apple pulp, but feel free to experiment!


1 1/2 cups carrot & apple pulp

1 medium carrot, grated (leave peel on if organic, peel if not!)

1/2 cup oil

1/2 cup agave nectar

2 flax eggs (1 tbsp  ground flax seed + 3 tbsp water mixed and refrigerated for at least 15 minutes)

1 tbsp vanilla extract

1 1/2 cups whole wheat flour

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 1/2 tsp cinnamon

1/2 cup walnuts, chopped

1/2 cup dried cranberries


Preheat oven to 350 F.

In large mixing bowl, combine oil and agave together and mix well. Add in flax eggs, vanilla, apple and carrot pulp, and grated carrot.

In separate bowl, combine flour, baking soda, baking powder, salt, cinnamon, mix until blended, then add to dry ingredients mixing until smooth.

Add in walnuts and cranberries and fold into the mixture.

Pour into a greased 9″ loaf pan and bake for 45 minutes or until a toothpick comes out clean.

Let cool for 10 minutes before enjoying!


Simple Lentil Loaf

3 Feb

Screen Shot 2013-02-02 at 9.03.31 PM

This is a recipe that I love for when money is tight! It’s very inexpensive, tasty, and nutritious! What more could you ask for?!


1 1/2 cups dried green lentils

4 cups water

2 tbsp olive oil

2 cups yellow onion, diced

2 cloves garlic, minced

2/3 cups uncooked rice

1/4 cup ketchup + 4 tbsp ketchup

1/2 ts salt

1/ 2 ts dried sage

A pinch of the following dried spices: Thyme, oregano, savoury, marjoram, basil, sage, rosemary.


Preheat oven to 350 degrees. Cook rice according to instructions, and set aside.

Cook lentils in water until soft, about 30 minutes.

While lentils are cooking, sauté onions and garlic in the olive oil until translucent, then remove from heat.

Once lentils are done, drain well, and mash until about half them are pureed. Add in onions, garlic, rice, ketchup, seasonings, and mix well.


Lightly grease a loaf pan, then line with parchment paper so that on either side you have about an inch extra hanging out. (This makes taking your loaf out of the pan so so easy!)


Press your mixture into your lined pan, cover with foil, and put in your preheated oven for 50 minute.


Remove from oven, take off foil, and using a pastry brush or spatula, spread a thin layer of ketchup over the loaf.


Put the loaf back in the oven uncovered for 10 minutes.

Remove, and let cool for 20 minutes before enjoying!

Banana Bread Protein Muffins

2 Sep


I don’t know about you guys, but I get pretty tired of just putting protein powder into smoothies everyday! Will and I made these muffins last night and they are soooo tasty and packed with protein! They’re very simple to make and you’ll probably have most of the ingredients you need already in your house! And if you’re not one for protein powder just omit the protein powder, and the almond milk and you have regular banana bread muffins!


3 Bananas, Ripe

1/4 Cup vegetable oil

1/2 Cup – 1 Cup almond milk

1 Ts pure vanilla extract

3/4 Cup organic sugar, or sweetener of your choice!

2 Cups all-purpose flour

1/2 Cup brown rice protein powder, vanilla flavour

1 Ts salt

1 Ts baking soda

1 Tbs cinnamon

1 Ts nutmeg

Preheat oven to 350.  Cream sugar and oil together until smooth. In separate bowl mash bananas, then add to sugar/oil along with 1/2 cup almond milk and vanilla, mix well. In large bowl mix all the dry ingredients together, then add the wet ingredients and mix throughly. Depending on your protein powder you might need to add a bit more almond milk so if you have more of a bread consistency just add 1/4 cup almond milk at a time until desired consistency is reached. Line 12 muffin trays and fill 3/4 full with batter. Bake in preheated oven for 20 minutes or until toothpick comes out clean. Let cool for 10 minutes then enjoy!


Peanut Noodle Box

7 Aug


This is a dish that I love to splurge on once in a while. It’s a great alternative to getting take-out, and it’s very quick and easy to make.

-1/4 pack rice sticks

-2 stalks of bok choy, chopped

-1/2 pack of bean sprouts

-1 Tbs. bean sprouts

-1 Tbs. cilantro, finely chopped

-1 small handful of cilantro

-4 Tbs. crushed unsalted peanuts

-3 Tbs. organic vegan peanut sauce

-1/2 lime

Boil 6 cups of water, put rice sticks in a large bowl. Pour boiling water over rice and let soak for about 5 minutes, or until soft.

In wok (or frying pan), add bok choy, bean sprouts, 3 Tbs. crushed peanuts, chopped cilantro and cook on medium-high until bok choy is tender.

Turn off heat, add noodles, peanut sauce, and remaining cilantro. Mix together and divide into bowls.

Garnish with remaining bean sprouts, peanuts, and top with a wedge of lime.

Oil-free Sweet Potato Chips

6 Aug


I used to be a huuugggeee chip eater and it’s one of those things that when you crave it, nothing else seems to suffice. I tried making these chips in hopes that I had found a healthier alternative and I was very pleased with the outcome! One of the reasons I love this idea is for the calories! If you were to slice up, bake, and eat an entire sweet potato that would only be about 100 calories, compared to a 1oz bag of regular potato chips that are 140 calories! 

-1 sweet potato (change the number based on how many chips you want)

-Sea Salt, to taste 

Preheat oven to 400 degrees F. Cut off the end of your potato so that you have a nice orange circle to work with. Using a potato peeler, start peeling thin slices of the potato and setting them aside. 

*Note: If you find that your potato is too big for this, try cutting down two of the sides of the potato so that the shape isn’t longer than your peeler. 

Lay slices flat on a baking sheet, sprinkle with sea salt and bake in oven for about 4-5 minutes flipping once in the middle.

Because the potato is sliced paper thin, make sure you really keep an eye on them so they don’t burn! 

Let cool, and enjoy! 

Purple Blossoming Kale Salad

6 Aug

This salad is amazing for giving you that boost of energy you need to get through your day. 
You can use any dressing you like, but I like to keep it simple and squeeze half an orange over it, then grind some fresh black pepper to top it off. 

-4 Leaves Purple Blossoming Kale

-Handful of Spinach

-1/4 Red Onion, thinly sliced

-1 Portobello Mushroom Cap, thinly sliced

-1 Orange, cut in half, and cut one of the halves into pieces

-1 Pear, sliced

-Handful of Sunflower Sprouts

-1 Ts. Sunflower Seeds

-Pepper to Taste 

Chop kale and spinach into bit size pieces and put on plate. Top with all other ingredients except the half of an orange. Squeeze the juice of the orange on top for a nice low calorie salad dressing, or as an alternative, use your favourite salad dressing and cut up the whole orange for your salad! 

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