Vitality Bowls

Stef Neal from Food Fix Up shares her recipe for these vibrant vitality bowls. Not only do they look incredible, they taste amazing too!

Source: Vitality Bowls

Spaghetti Squash Recipe with Green Lentils

 

Delicious and healthy Spaghetti Squash Recipe with Green Lentils! Super easy and quick meal or side dish. Gluten-free, Grain-free and Vegan.

Recipe @ pure ella

The Great Stuffed Pumpkin

This stuffed pumpkin recipe is a dramatic side dish or vegetarian main course that will command center stage on your table.

Recipe@ the view from great island

Mango rice bowl with spicy tahini sauce

This sounds deeelicious!

Next week I am putting this dish on my table!

Courtesy of

art of being fabulous!

It’s getting a little cold out these days. I don’t know what I was expecting since it’s mid-November and I live in Canada! We have experienced unseasonably warm weather in Toronto…

 Mango rice bowl with spicy tahini sauce

NATIONAL PIZZA DAY!!!!

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So I went searching for something different and with an autumn take on the deliciousness that is pizza! Pizza is my favorite food in the whole world and I’m always on a quest to make it healthier, so I have a happy tummy as well as happy taste buds 👍 And let’s face facts here even if you’re an avid runner, or athlete. pizza and pizza toppings can get crazy unhealthy for you.

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I came across this slice of autumn bounty today and wanted to share my find with you!! I haven’t tried this recipe, yet, but it will be on my menu at some point this season, yum 🍕

My pizza will be a “hold the onions” version (just not an onion lover). But I wouldn’t change anything else!!

Vegetarian Roasted Apple, Butternut Squash and Caramelized Onion Pizza

Vegan? Here’s another I came across that’s a keeper for my recipe files!

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Peaceful Potato, Pesto, And Arugala Pizza

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Some Facts about Pizza

  • 997 CE is the oldest recorded mention of the word “pizza”
  • Pizza originated in Naples, Italy.
  • The first pizzas were just dough and tomato sauce – no cheese.
  • Antica Pizzeria was the world’s first pizzeria. It opened in Naples, Italy in 1738.
    It wasn’t until 1889 that cheese was first added to pizza in Italy, when famous pizza chef Raffaele Esposito made a pizza for Queen Margherita using tomato, basil, and cheese to represent the colors of the Italian flag. Today, the simple margherita pizza remains one of the most popular pizzas in the world.
  • We can thank the Italian immigrants for bringing pizza into America!! Grazie per gli italiani per introdurre l’America alla pizza! New York, Boston, New Haven, Conn., and Trenton, N.J. were the first US cities to introduce pizza on menu’s.
  • The first American pizzeria was opened in New York City in 1905 at Lombardi’s
  • Much of pizza as we know it here in America is not traditional Italian pizza. Especially not what you get from chain pizzeria’s
  • The largest pizza ever made was at Norwood Hypermarket in South Africa. It was 122 feet 8 inches across, weighed 26,883 pounds, contained 3,968 pounds of cheese, and 1,984 pounds of sauce.
  • The Hawaiian pizza was invented in 1962 by Sam Panopoulos, a native of Greece who ran a pizza place in Canada.
  • It is estimated that about three billion pizzas are sold in the United States every year.
    Pepperoni is the most popular pizza topping in the United States.
  • The most pizzas are delivered (and eaten) on New Year’s Day, New Year’s Eve, Halloween, Thanksgiving Eve, and Super Bowl Sunday.
  • About 350 slices of pizza are consumed every second in the United States.
  • About 93% of Americans eat at least one pizza every month.

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Want to avoid eating pizza on National Pizza Day, but still want to celebrate? Then you can get your zen on and color away with a super fun pizza themed adult coloring book!!

Zen and the Pizza-ful Mind: A Pizza Themed Adult Coloring Book

Happy National Pizza Day!

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Lemons & A Recipe (or two)

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Pan fried  Cauliflower Gnocchi with Lemon & Rosemary Sauce

Ingredients
  • 1 medium cauliflower head
  • little over 1/2 lb  silken tofu
  • 2 tablespoons lime juice
  • 2 tablespoons of chives
  • 1 teaspoon salt
  • ¾ cup (to 1 cup) of gluten free flour, plus extra for dusting

 

Lemon & Rosemary sauce:
  • ¼ cup smart balance
  • 3 tablespoons olive oil
  • 1 small brown onion chopped
  • 1 tablespoon lemon zest
  • 2 teaspoons freshly chopped rosemary
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons vegan Parmesan
  • Pinch of salt
  • Pinch of ground black pepper
Instructions
  1. Break up cauliflower, discard leaves & stem. Put through a food processor until a fine rice texture
  2. Place into a microwavable bowl, cover with plastic & microwave on high for three minutes
  3. Allow to cool to a point where you can handle it. Place into a cheesecloth & squeeze out as much liquid as you can
  4. Return to the bowl & using your hands, mix through silken tofu, lime juice, chives & salt
  5. Add flour & mix to a dough then knead of a lightly floured bench (the dough will be quite soft but does come together once boiled – just handle gently)
  6. Cut into workable portions & roll into small logs about 1 cm in diameter & then cut 1 cm portions off. Place on a wire rack & allow to cool in the fridge for about a hour (or longer if you are making well in advance)
  7. Boil a pot of water, add a little extra salt & cook in batches. Remove from water with a slotted spoon 2-3 minutes in or once they rise to the surface. Drain in a colander
  8. To make the sauce, heat all ingredients in a saucepan until melted, combined & heated through.
  9. Once the gnocchi is drained, fry in a fry pan with a little margarine until brown on the outside
  10. Place on top of salad of choice: spinach & halved cherry tomatoes for example
  11. Drizzle with sauce

recipe source: unknown, it was shared with me

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Sweet & Savory Stuffed Acorn Squash By: Vegan Hugs

This vegan Stuffed Acorn Squash is sweet, savory, hearty and oh-so gorgeous! It’s gluten-free and packed with nutrition. Perfect for fall!

Ingredients

1 cup dry quinoa , cooked according to package instructions. (add a pinch of salt to the water)
3 acorn squash (medium-sized)
2 1/2 tablespoons olive oil (or preferred cooking oil)
1 cup onion, diced
2 cloves garlic, minced
1/2 cup celery, diced
1 large apple, diced
2 cups cremini mushrooms, cleaned and chopped (about 8 oz)
1/2 cup cranberries (fresh or frozen)
1 teaspoon sage
1 teaspoon thyme
1/4 teaspoon cinnamon
1 teaspoon sea salt, more to taste

Source & Instruction: Sweet & Savory Stuffed Acorn Squash (Vegan & GF) – Vegan Huggs

Sweet Potato Frittata

Sweet potatoes and eggs rarely go together, but when you add nutritious sweet potatoes to a frittata, the dish is all at once rich and healthy.

Recipe share: Sweet Potato Frittata

Aubergine rolls with ricotta and spinach

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I went home to Oslo for a few days last week, as it was my cousin’s confirmation over the weekend. The evening before the confirmation we had several family member over for dinner. I decided…

Source: Aubergine rolls with ricotta and spinach

Apricot Quesadillas

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2-3 tomatoes (depending on size)
1 fresh apricot, de-stoned
1/2 green bell pepper
1 shallot
1/4 tsp ground cinnamon
1/4 tsp smoked paprika
juice and zest of 1/2 a lime
3 tbsp grated Red Leicester or Cheddar Cheese (or cheese of your choice)
2 small tortillas
Peel, halve and finely slice the shallot.

Roughly chop up the tomatoes, bell pepper and apricot together to make a salsa.

Fry this in a small skillet with a little oil, along with the sliced shallot, cinnamon, paprika, lime zest and juice. Cook over a medium heat for about 5 minutes, until the shallot is slightly translucent.

If you’re going to use this skillet to heat the tortilla, then remove the vegetable mixture to a plate and set aside, then clean and dry the skillet. Or, if you’re just going to use a different skillet, just set the veg mixture aside.

Either way, heat a clean, dry skillet and place one tortilla into it. Sprinkle the cheese over the surface of the tortilla and heat on medium-low until the cheese melts and the underside of the tortilla is golden-brown. Quickly spoon the vegetable mixture over the cheesy tortilla, top with the second tortilla and carefully flip the whole thing over using a spatula. Cook until the underside of this second tortilla is golden brown.

Remove from the skillet and cut into wedges.